Chef Arfatul's 3 special recipes

Bengal's Silk Route Seabass
Inspired by the ancient spice routes that passed through Bengal, this dish fuses the coastal essence of fish with the rich, aromatic flavours of a Bengali-infused tikka masala, paying homage to the region's history of culinary and cultural exchange.

Ingredients:

For the Fish:

• 2 fish fillets (such as sea bass, snapper, or any white fish), skin on
• 2 tablespoons beef fat (or substitute with clarified butter or olive oil)
• Salt and pepper to taste

For the Tikka Masala Sauce:

• 1 tablespoon vegetable oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, minced
• 1 tablespoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 1 teaspoon chilli powder (adjust to taste)
• 1 can (400g) crushed tomatoes
• 1/2 cup heavy cream or coconut milk
• Salt to taste

For the Grilled Padrón Peppers:

• 8-10 Padrón peppers
• 2 tablespoons clarified butter (or olive oil)
• Salt to taste

For the Crispy Onions:

• 1/2 cup thinly sliced onions
• 1/4 cup all-purpose flour
• Oil for frying
• Salt to taste

For Garnish:

Micro salad leaves

Instructions:

1. Prepare the Tikka Masala Sauce:

• Heat the oil in a saucepan over medium heat. Add the chopped onions and sauté until translucent and slightly golden.
• Add the minced garlic and ginger, and sauté for another 2 minutes until fragrant.
• Stir in the garam masala, cumin, coriander, turmeric, and chilli powder. Cook for about 1 minute to release the spices' aromas.
• Add the crushed tomatoes and simmer for about 10-15 minutes until the sauce thickens.
• Stir in the heavy cream or coconut milk, season with salt, and cook for an additional 5 minutes. Adjust seasoning as needed.
• Blend the sauce with an immersion blender or in a blender until smooth. Set aside.

2. Pan-Fry the Fish:

• Season the fish fillets with salt and pepper.
• Heat the beef fat in a non-stick skillet over medium-high heat. Place the fillets skin-side down in the skillet and cook for 3-4 minutes until the skin is crispy.
• Flip the fillets and cook for another 2-3 minutes until the fish is cooked through. Remove from heat and set aside.

3. Grill the Padrón Peppers:

• Toss the Padrón peppers in clarified butter and a pinch of salt.
• Grill the peppers on a hot grill pan or regular grill for about 2-3 minutes, turning occasionally until charred and blistered. Remove from heat.

4. Make the Crispy Onions:

• Heat oil in a frying pan over medium heat.
• Toss the sliced onions in the flour to coat them evenly.
• Fry the onions in the hot oil until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Season with salt.

5. Assemble the Dish:

• Spoon a generous amount of tikka masala sauce onto each plate.
• Place the pan-fried fish fillet on top of the sauce.
• Arrange a few grilled Padrón peppers alongside the fish.
• Sprinkle the crispy onions over the top.
• Garnish with micro salad leaves.

Serving:

Serve the dish immediately while the fish is hot, and enjoy the combination of the crispy fish skin, the rich and creamy tikka masala sauce, the mild heat of the Padrón peppers, and the crunch of the crispy onions.

Elegant Beef Wellington

A refined take on the classic Beef Wellington, featuring a tender beef fillet wrapped in puff pastry, savoury mushroom duxelles, and accompanied by a rich, non-alcoholic sauce. All ingredients are carefully chosen to ensure the dish is fully halal.

Ingredients:

For the Beef Wellington:

• 1 kg (2.2 lbs) centre-cut beef fillet (tenderloin), trimmed
• 2 tablespoons olive oil
• 500g (1 lb) mushrooms, finely chopped
• 2 tablespoons Dijon mustard
• 8 slices of halal turkey or beef slices (as a substitute for Parma ham)
• 500g (1 lb) puff pastry
• 2 egg yolks, beaten with 1 tablespoon water (egg wash)
• Salt and freshly ground black pepper

For the Crepes (Optional but adds a traditional touch):

• 100g (3/4 cup) all-purpose flour
• 2 large eggs
• 300ml (1 1/4 cups) milk
• 1 tablespoon chopped fresh herbs (such as parsley, thyme, or chives)
• Butter, for frying

For the Non-Alcoholic Sauce:

• 1 tablespoon olive oil
• 2 shallots, finely chopped
• 200ml (3/4 cup) halal red grape juice (non-alcoholic)
• 400ml (1 3/4 cups) beef stock
• 2 sprigs of fresh thyme
• 1 bay leaf
• 1 teaspoon sugar
• Salt and freshly ground black pepper

Instructions:

1. Prepare the Beef Fillet:

• Season the beef fillet generously with salt and pepper.
• Heat the olive oil in a large skillet over high heat. Sear the beef fillet on all sides until browned, about 2-3 minutes per side. Remove from heat and let it cool.
• Brush the beef fillet with Dijon mustard while it is still warm. Set aside to cool completely.

2. Make the Mushroom Duxelles:

• Place the finely chopped mushrooms in a food processor and pulse until finely minced.
• Heat the olive oil in a skillet over medium heat. Add the mushrooms and cook, stirring often, until the moisture from the mushrooms has evaporated and they become a paste-like consistency. This should take about 10-15 minutes.
• Season the mushroom mixture with salt and pepper and let it cool.

3. Prepare the Crepes (Optional but Traditional):

• In a mixing bowl, combine flour, eggs, milk, and chopped herbs. Whisk until smooth.
• Heat a non-stick frying pan over medium heat and add a small amount of butter. Pour a small amount of the crepe batter into the pan, swirling to coat the bottom evenly. Cook for about 1 minute on each side or until golden. Repeat with remaining batter to make 2-3 crepes. Allow them to cool.

4. Assemble the Wellington:

• Lay out a large piece of cling film on a work surface. Arrange the halal turkey or beef slices on the cling film, slightly overlapping, to form a rectangle large enough to wrap around the beef fillet.
• Spread the mushroom duxelles evenly over the turkey or beef slices.
• If using crepes, lay them on top of the mushroom layer.
• Place the beef fillet on top of the crepes or mushrooms. Use the cling film to help roll the turkey/beef, mushrooms, and crepes (if using) around the beef, tightly securing it. Twist the ends of the cling film to seal. Chill in the refrigerator for 15 minutes.

5. Wrap in Puff Pastry:

• Preheat your oven to 200°C (400°F).
• Roll out the puff pastry on a lightly floured surface to a rectangle large enough to wrap the beef fillet completely.
• Remove the cling film from the beef and place it in the centre of the pastry. Fold the pastry around the beef, trimming any excess and sealing the edges. Brush the pastry with the beaten egg yolk to help seal.
• Place the Beef Wellington seam-side down on a baking sheet. Brush the top with more egg wash and score lightly with a knife to create a decorative pattern (optional).

6. Bake the Wellington:

Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown and the internal temperature of the beef reaches 54°C (130°F) for medium-rare. Adjust cooking time for desired doneness.

7. Make the Non-Alcoholic Sauce:

• While the Wellington is baking, prepare the sauce. Heat the olive oil in a saucepan over medium heat. Add the chopped shallots and cook until softened.
• Pour in the halal red grape juice and bring to a boil, cooking until reduced by half.
• Add the beef stock, thyme, bay leaf, and sugar. Continue to simmer until the sauce has thickened and reduced by half. Season with salt and pepper to taste. Strain the sauce to remove the shallots, thyme, and bay leaf.

8. Serve:

• Allow the Beef Wellington to rest for 10 minutes before slicing. Serve with the non-alcoholic sauce on the side.
• Enjoy your Elegant Halal Beef Wellington!

Matcha Mousse Cake with Pistachio Crust

Ingredients:

For the Pistachio Crust:

• 1 cup unsalted pistachios, finely ground
• 1/2 cup almond flour
• 2 tablespoons granulated sugar
• 3 tablespoons unsalted butter, melted
• 1 tablespoon matcha powder

For the Matcha Mousse:

• 2 cups heavy cream
• 2 tablespoons matcha powder
• 1/4 cup granulated sugar
• 2 teaspoons gelatin powder
• 2 tablespoons water (for blooming the gelatin)
• 1/4 cup white chocolate, melted
• 1 teaspoon vanilla extract

For the Garnish:

• Whipped cream
• Thin slices of lemon
• Crushed pistachios
• Assorted seeds (such as sesame seeds) and nuts for additional texture (optional)

Instructions:

1. Prepare the Pistachio Crust:

• Preheat the oven to 175°C (350°F).
• In a mixing bowl, combine the finely ground pistachios, almond flour, granulated sugar, melted butter, and matcha powder. Mix until the mixture resembles wet sand.
• Press the mixture evenly into the bottom of individual tart rings or a round cake pan lined with parchment paper to form a compact crust.
• Bake for 8-10 minutes until the edges are lightly golden. Remove from the oven and let it cool completely.

2. Prepare the Matcha Mousse:

• In a small bowl, sprinkle the gelatin powder over the water and let it bloom for about 5 minutes.
• In a medium saucepan, heat half of the heavy cream (1 cup) over medium heat until it starts to steam, but do not let it boil.
• Add the matcha powder and sugar to the hot cream, whisking until fully dissolved.
• Add the bloomed gelatin to the hot cream mixture and stir until the gelatin is completely melted and incorporated.
• Remove from heat and stir in the melted white chocolate and vanilla extract. Let the mixture cool to room temperature.
• In a separate bowl, whip the remaining 1 cup of heavy cream to soft peaks.
• Gently fold the whipped cream into the matcha mixture until well combined, creating a light and airy mousse.

3. Assemble the Cake:

• Pour the matcha mousse over the cooled pistachio crust in the tart rings or cake pan, spreading it evenly. If desired, create a layered effect by pouring half the mousse, letting it set slightly in the refrigerator, then adding the remaining mousse.
• Smooth the top with a spatula and refrigerate for at least 4 hours or until fully set.

4. Garnish and Serve:

• Once the mousse cake is set, carefully remove it from the tart rings or cake pan.
• Pipe small dollops of whipped cream on top of each cake.
• Garnish with a thin lemon slice, crushed pistachios, and a sprinkle of assorted seeds or nuts for additional texture and visual appeal.