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Recipes inspired by The Hundred-Foot Journey
From the eclectic choice of food to the message it delivers, both the book and the film The Hundred-Foot Journey is inspiring to watch for more reasons than one.
Here are three recipes inspired by the movie.
The film The Hundred-Foot Journey, an adaptation of Richard C Morais's novel of the same name, is a tale of cross-cultural cooking and how food brings people together.
Inspired by the movie, we bring you three delicious recipes.
Clams and Mussel Soup
This is a version of mirepoix (French) or sofrito (Spanish), a very common and tasty base used in a lot of Mediterranean cooking.
Use whatever you have in your kitchen when making mirepoix -- a mushroom is sometimes a nice addition.
Preparation time: 15 minutes
Cooking time: 20 minutes
Serves: Four
Ingredients
- Two dozen clams in shell
- Two dozen mussels in shell
- One small tomato, diced
- 6 to 8 olives, diced
- Half an onion, chopped, or one shallot, chopped
- A quarter red pepper, diced
- Sprigs of fresh parsley, diced
- Half dozen capers
- 6 to 8 large cloves of fresh garlic, diced
- Three bay leaves
- Italian seasoning or Penzey’s Fox Point (seasoning), or both
- Fresh pepper, ground
- Few strands of saffron
- A bottle of dry, white wine
Method
- Cover bottom of a deep pot with olive oil under a moderate flame.
- Add garlic, olives, tomato, onion, red pepper, capers, parsley, bay leaves, a tablespoon of Italian seasoning, Fox Point and pepper.
- Simmer ingredients until sweating, stirring frequently.
- Add saffron strands.
- Before the mirepoix mixture in the pot browns, add washed mussels and clams, and stir.
- Add the bottle of dry white wine.
- Cook with the lid on for 20 to 25 minutes, until the clams and mussels are fully opened.
- Serve with a thick-crusted country bread and a salad.
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Tandoori Chicken Wings
The quintessential American comfort food gets a new avatar.
Preparation time: 20 minutes
Cooking time: 20 minutes
Serves: Four
Ingredients
- 3/4 tbsp sweet paprika
- 1 tbsp garam masala
- 1 tbsp cumin, ground
- 1 tbsp coriander
- Salt and pepper to taste
- Few pinches turmeric
- 1 cup cilantro,chopped
- 1 tbsp fresh ginger, finely grated
- 5 cloves garlic, mined
- 1/4 cup Greek yogurt
- 1/2 cup canola oil
- 1 shallot, minced
- 3 tbsp white vinegar
- 1 tbsp lime juice
- 1800 gms chicken wings
Method
- Preheat oven to 450ºF and set a rack on each of the two large baking sheets.
- In a skillet, toast the paprika, garam masala, cumin, coriander and turmeric over low heat.
- Stir for 2 minutes, transfer spices to a bowl and let it cool.
- Mix in the ginger, garlic, yogurt, lemon juice, salt and pepper and a tbsp of the oil
- Cut three slashes in each wing. Toss the chicken with 2 tbsp of oil.
- Season with salt and pepper.
- Add the spiced yogurt and rub into the wings.
- Arrange the wings on the rack, 2 inches apart.
- Roast for about 15 minutes, till they are golden brown.
- Broil the chicken 6 inches from the heat for about 5 minutes, until lightly charred.
- Stir the cilantro, shallot, vinegar and some oil to serve with the chicken.
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Bourguignon a la Hassan
Created by celebrity New York chef Floyd Cardoz, inspired by the book.
Originally made with beef, it can be made with boneless lamb.
Ingredients
- 4 tbsp canola oil
- 2 1/2 boneless short ribs of beef or tender lamb
- Salt and pepper to taste
- 3/4 cup all purpose flour
- 150 gms (approx) apple wood smoked bacon, cut into small pieces
- 2 tbsp butter
- 4 cloves, tied in a string
- 2 bay leaves
- 18 small pearl onions, peeled
- 18 baby carrots, peeled and cut into halves
- 18 baby turnips, peeled and cut into halves
- 225 gms chanterelles mushrooms, cleaned and cut into halves
- 2 large onions, diced
- 1 large garlic head, cloves chopped
- 1-1/2 tbsp fresh ginger root, minced
- 1 tbsp cumin, freshly ground
- 1 tbsp mustard seeds, ground
- 2 tbsp tomato paste
- 1 tsp black pepper, freshly ground
- 1 bottle (750 ml) bottle red burgundy wine
- 1 litre beef or vegetable stock
- 4 sprigs of thyme
- 2 tbsp brown sugar
- 1/4 cup parsley
Method
- Season the meat with salt and pepper.
- Lightly coat with flour and keep at room temperature for 30 minutes. Reserve extra flour.
- Place a large stew pot over moderate heat and add the bacon and canola oil. Cook till the fat is rendered. Remove the bacon.
- In the same pot, sear the meat till lightly coloured.
- Remove the beef and add the pearl onions and cook for about 3 minutes. Remove the onions.
- Repeat the process with carrots and turnips.
- Saute the mushrooms for 1 minute. Remove and set aside.
- Add the butter to the leftover oil, and the cloves and bay leaf and cook for 1 minute.
- Add the minced onion, garlic, thyme, ground spice and cook for 2 minutes.
- Add the leftover flour and tomato paste and cook for 4 minutes.
- Add the wine and bring to a boil.
- Add the beef or vegetable stock and bring to another boil.
- Add the bacon, meat to the pan and bring to a boil, reduce the heat. Add thyme.
- Place the pot in an oven preheated to 325ºF and cook for two hours.
- Add the carrots, turnip, pearl onions. Cook for 30 minutes.
- Remove the pan from the oven, add sugar and remove the cloves, thyme and bay leaves.
- Add the mushrooms.
- Season with salt.
- Garnish with parsley.