Restaurant Sat Bains presents a “Sweet Curry”
I’m going to tell you about my visit to Restaurant Sat Bains again and again…! We had a brilliant time and experienced the warm glowing feel that you get when you are in the presence of someone who has a true inbred passion for his career.
Sat is very proud of his Indian roots and when questioned on his favourite spice his response was fenugreek.
I then asked the obvious question why had he not opened an award winning curry house, and with a broad and very infectious smile Sat replied ‘I’m born British’
It was an unexpected answer but he is incredibly proud of his upbringing which was obvious when he was telling us about his mothers cooking and how she used fenugreek in a potato dish that she used to make for them.
I was very pleased to have discovered that Sat has on his menu a dish called “Sweet Curry”, which we were privileged enough to taste and it’s delicious. The dish was developed by Sat’s pastry chef and this clearly shows how Sat is influencing and inspiring his team.
This dish has the perfect properties to seamlessly transport your taste buds from savoury to sweet.
This demonstrates to me a person that understands flavours.
Sat stated that he is controlling the acidy tones in his food as a high acid consumption within one meal can cause taste fatigue. Again it all makes brilliant sense.
- 100g unsalted butter
- 200g Muscavado sugar
- 100g double cream
- 1tsp madras curry powder
- 1tsp liquid glucose
Place the sugar, butter and glucose in a small saucepan.
Melt over very low heat.
Do not let the mixture boil before the sugar has dissolved.
Once the sugar is melted, turn the heat up and boil for one minute, add the double cream and Madras powder and bring the mixture back to the boil for a further minute.
Let the madras caramel cool completely.
Natural Yoghurt Mousse with Salted Cucumber and Apples
- 300g natural yoghurt
- 100g double cream
- 50g sugar
- 2 leaves of gelatine
- ½ cucumber
- 1 granny Smith apple
Soak the gelatine in cold water. Once the gelatine is soft, squeeze to remove any remaining water.
Place the cream, soaked gelatine and sugar in a small bowl over a bain-marie. Let the gelatine and sugar dissolve.
Stir the dissolved gelatine mixture into the yoghurt mix well.
Pour the yoghurt mixture into a clean half litre cream whipper, secure the lid and charge with two gas pellets.
Shake the cream whipper vigorously and let the mixture cool until needed.
Peel the cucumber and apple, dice both in 2mm dice, and squeeze a couple of drops of lemon juice over the apple and sprinkle with the salt. Let the apples and cucumber degorge for 5 minutes. The salt will extract any remaining water. Wash the diced apples and cucumbers under cold running water and dry on kitchen paper.
Mango and Pink Peppercorn Sorbet
- 450g Mango puree, Alfonso Mango is preferred)
- 250g water
- Lemon juice
- 400g sugar
- 5og trimoline (inverted sugar syrup)
Crush the pink peppercorns in a pestle and mortar. Weigh the sugar, water, trimoline and crushed pink peppercorns into a small saucepan. Dissolve the sugar, bring the syrup to the boil and boil for four minutes.
Let the syrup infuse for 30 minutes then pass the sugar syrup through a fine sieve.
Weigh 375g of the pink peppercorn infused stock syrup and mix with 450g mango puree.
Transfer the mixture into an ice cream machine and churn to freeze, according to manufacturer's instructions.
Once frozen, remove the sorbet and place into a container. Cover and store in the freezer until ready to serve.
Crispy Coconut Shavings
- 1 fresh coconut
- 100ml stock syrup
Preheat the oven to 80°C.
Crack the fresh coconut. Use a mandolin to shave very fine slithers of coconut.
Dip the coconut in stock syrup and lay the coconut onto a baking tray lined with a no- stick baking mat.
Place the tray into the preheated oven a dry the coconut chips.
To assemble the dish:
Use a pastry brush to brush a swipe of madras caramel over the plate.
Scoop a small scoop of the mango and pink peppercorn sorbet on one side.
Shake the cream whipper vigorously and squirt the yoghurt mousse next to the sorbet.
Scatter the apples and cucumbers over the top of the mousse and scatter a few pieces of the coconut shavings over the mango and pink peppercorn sorbet. Serve immediately.
Makes 6 portions