… a Roast from Murakami’s A Wild Sheep Chase , honey tea, which Stephen King’s heroes drunk on the sinister island Duma Key, and a spicy Indian appetizer from Shantaram. Hope, literature lovers will enjoy Cilantro’s menu!
Have you read “The Goldfinch”? Then you also dream to know the recipe of the ginger dessert that Hobie treated Theo, I’m sure. We found it for you. And three more literature meals and one drink. The whole menu based on the bestsellers! In addition, it complies with principles of healthy diet, in which Cilantro believes: lots of vegetables and protein with normal fat and low sugar. Bon appetite! And enjoy reading.
“The owner of the Seashore Restaurant in Anjuna, a heavy-set young Maharashtrian named Dashrant, was the last local I spoke to, as the sun began to set. He prepared a hearty meal of cabbage leaves stuffed with potatoes, green beans with ginger, aubergines with sour green chutney, and crisp-fried okra. When the meal was ready, he brought his own plate to my table, and sat with me to eat it.” Shantaram, Roberts Gregory David
- 0.5 cups of vegetable oil
- 12 cloves of garlic
- 4 hot chili peppers (optional)
- 1 small purple onion
- 300g of okra
- Article 1.5. tablespoons of garam masala powder
- 1 tbsp. of ground coriander
- 1 tomato
Сhop the onion, tomatoes and garlic. Cut okra into rings.
Fry garlic, onions and peppers in a hot frying pan. This Indian version of this dish is very spicy. Rate your force – whether you cope with so much chilli.
Add okra, garam masala, ground coriander, tomatoes, salt and fry for 3-4 minutes. During this time, okra becomes crispy.
“After playing with snow, our noisy crowd flooded to Nani’s. We tied up frosted gloves with teeth, threw off boots, threw our coats and hats on the bed in the corridor and ran stomping loudly on the floor – still remember the sound of the aggrieved creaking planks – to the kitchen. Nani was waiting for us there. She poured a thick bean soup, sprinkled it with pork cracklings, sliced red salted cabbage, rubbed slices of homemade bread, dried in the oven with a clove of garlic… Mmmm. I do not know anything tastier than unpretentious rustic food.” Three apples fell from the sky, Narine Abgaryan
- a cup of red beans
- one large onion
- ½ cup walnuts
- bundle of cilantro
- 1 tbsp. of flour (in the original recipe, of course, the wheat, but it can be replaced with the almond)
- 1 tbsp. of butter
- salt and black pepper
- ⅓ tsp of hot red pepper
- salted red cabbage
Rinse the beans, soak it in water for a night. Drain the water, rinse again and boil for hour and a half. Then tilt the beans in a colander, saving the broth. Divide the beans into two parts, one – mash with a fork, add the broth, to get a slurry that resembles the consistency of sour cream.
Chop the onion and fry in oil. Add to the bean puree.
On a dry and preheated frying pan pour the flour, and fry stirring slowly for a couple of minutes until it is golden brown, then add the broth.
Grind nuts in a blender. Chop cilantro. Add the puree to a saucepan with the broth, add beans, nuts, cilantro and the sauce made from flour. Cook on a low heat for 10 minutes. Serve with salted red cabbage and pork cracklings.
MAIN COURSE: ROAST BEEF WITH PARSLEY AND GARLIC
“I glanced over the wine list and chose a crisp white wine, and for hors d’oeuvre: pâté de canard, terne de dorade, and foie de baudroie à creme fraiche. After an intensive study of the menu she ordered potage torque, salads bette, and mousse de sole, while I ordered potage d’oursin, roti de veau avec garnie persil, and a salade de tomate. There went half a month’s salary.” A Wild Sheep Chase – Haruki Murakami
- 2.5 lb boneless eye-of-round roast
- 2 tbsp olive oil, divided
- 1 tsp freshly ground pepper
- 1 tsp dried oregano
- 2 tsp dried basil
- 1 tsp dried parsley
- 1/4 tsp crushed red pepper
- 3 cloves of garlic, minced into paste
Season the roast with sea salt, cover with plastic wrap and allow to sit in refrigerator for up to 24 hours. Remove roast from refrigerator and allow to sit for 20 minutes.
Place oven rack in middle position and preheat to 250 degrees. Line a baking sheet with tinfoil and place a wire rack on top of it (for easy cleanup).
Rub entire roast with 1 tbsp olive oil. Season with remaining ingredients. Heat 1 tbsp oil in skillet over medium-high heat and sear roast on all sides including the ends.
Set roast on wire rack and place in oven for 1 hour and 25 minutes. Turn off oven and allow the roast to sit in the oven for 45 minutes. (DO NOT OPEN OVEN DOOR)
Remove roast from oven and allow it to cool for at least 15 minutes. Slice into thin slices, decorate with parsley and enjoy.
DRINK: HONEY TEA
“He poured me a glass, then topped up his own and raised it. The tea was only faintly green. His eyes, caught in fine nets of wrinkles, were greener. His hair was black, streaking in white at the temples, and quite long indeed. When the wind lifted it, I could see a scar at the top of his hairline on the right side, coin-shaped but smaller. He was wearing a bathing suit today, and his legs were as brown as his arms. He looked fit, but I thought he also looked tired.
“Let’s drink to you, muchacho. You made it.”
“All right,” I said. “To me.”
We clinked glasses and drank. I’d had green tea before and thought it was okay, but this was heavenly – like drinking cold silk, with just a faint tang of sweetness.
“Do you taste the honey?” he asked, and smiled when I nodded. “Not everyone does. I just put in a tablespoonful per pitcher. It releases the natural sweetness of the tea. I learned that cooking on a tramp steamer in the China Sea.” He held up his glass and squinted through it. “We fought off many pirates and mated with strange and dusky women ‘neath tropic skies”. Duma Key, Stephen King
(1.2 liter carafe , 6 cups)
- 4 tsp green tea
- 1.2 liters of hot water
- 1 tablespoon honey
Pour green tea leaves with hot water (80-85 degrees) and brew it for 5 or 10 minutes. Add a tablespoon of honey. This tea could be served in the cold variant. In this case, add honey into the already cooled drink.
DESSERT: BAKED FIGS
“Scarcely a week had passed, and though I’d had no thought of returning to see Hobie somehow I was down there again: sitting at his kitchen table and eating my second dish of what had, upon first glance, appeared to be a black lump of flowerpot mud but was actually some delicious mess of ginger and figs, with whipped cream and tiny, bitter slivers of orange peel on top”. The Goldfinch, Donna Tart
- 18 figs
- 4.5 tablespoons of honey (agave syrup substitutes)
- 4.5 tablespoons of fresh orange juice
- 1/2 tsp of grated ginger
- 1/3 tsp of vanilla extract
- 6 large oranges
- 3/4 cup of cream 30%
- 3 tbsp of sugar (or 4-5 Art. l. erythritol)
- 1.5 tablespoons of orange liqueur Grand Marnier (or Cointreau)
- orange peel
Grease the baking dish with butter. Cut figs in half, put them in the baking dish.
Mix the juice, honey (agave), ginger and vanilla extract. Pour the figs with this sauce.
Put the baking dish in the oven at 180 digrees for 10 minutes. Turn the figs and bake for a few minutes.
Beat cream lightly, then add sweetener and liquor. Beat in a solid foam.
Take to pieces orange slices. Gently combine slices of fig and orange. Mix a little. Put the fruits on plates. Top with whipped cream. Garnish with finely grated orange peel.
Photo: Scribe Publications, Little, Brown and Company, Scribner, Vintage, АСТ
Text: Ольга Исламкина, Дарья Крикуненко