From appetisers to desserts, chef Vicky Ratnani's all-cranberry affair
Chef Vicky Ratnani whipped up an all-cranberry meal that Laveena Francis savoured
Watching Chef Vicky Ratnani cook is an exciting proposition. Add to that the cranberry theme he had selected to promote the Canadian brand Ocean Spray, and I was already getting goosebumps.
While some might wonder how one might use fruits to cook a meal, Ratnani had no trouble for the task at hand. Appetisers, mains, desserts — he used cranberries in each segment of the three-course meal, using it as chilli-spiced dressing that added tang to the Burrata and Charred Broccoli that would otherwise have been bland; as a lovely marinade for the Seared Fillet of Indian Ocean Salmon served with green mango and cranberry risotto; as peppered butter with Stuffed Roulade of Chicken; and finally the dessert of Baked Cheesecake that I loved the most.
By the end, I couldn't help comparing cranberries to versatile potatoes that go with everything.
Cranberry Sauce
1 cup water1/2 cup jaggery/(12 ounces) brown sugar1 cup cranberry juice1/4 cup dried cranberries1/2 cup apple cider vinegar1/2 teaspoon cinnamon1/4 teaspoon cardamom1/4 teaspoon star anise1/8 teaspoon clovesSalt and pepper to taste
Method: In a medium saucepan combine the water and sugar. Bring the mixture to a boil over medium heat. Add the cranberry juice, apples cider vinegar and spices. Bring to boil, simmer gently for 10 minutes, stirring often. Add dried cranberries, let them cook a bit, add salt and pepper. Remove the spices and blend.