Cooking is an art and while it has been an age-old notion in Bangladesh’s society that men can’t partake in this art, this is in fact not true. What? You don’t believe us? What if we told you that we can guide you into making an international standard meal? That is correct, we have paired up with Dhaka Regency to bring you a step by step guide to three such dishes which are bound to awaken the masterchef inside you. Wow your loved ones with a satisfying and fulfilling gastronomic experience!
Grilled Chicken Chimichurri
Ingredients
1 packed fresh parsley leaves
1/2 cup packed fresh cilantro
1/4 cup packed fresh oregano leaves
1/2 cup extra-virgin olive oil
2 tbsp lemon juice
4 tsp red wine vinegar
2 cloves minced garlic
1/2 teaspoon salt
1000 g Red pepper flakes
4 Chicken Breast
Preparation
Place the parsley, cilantro, oregano, olive oil, lemon juice, vinegar, garlic, salt, and a pinch of red pepper flakes in a blender or food processor fitted with the blade attachment. Pulse a few times until blended but still a little chunky.
Place the chicken breasts in a large bowl. Add 1/4 cup of the chimichurri and toss to combine. Transfer the remaining chimichurri to a serving bowl.
Heat an outdoor gas grill or grill pan to medium-high heat or heat an outdoor charcoal grill for indirect grilling. Place the chicken skin-side down on the grill and cook undisturbed and uncovered until the skin is crisp and golden-brown, about 5 minutes. Flip the chicken and grill until the second side is browned, 4 to 5 minutes more.
Reduce the heat to medium-low or move the chicken to indirect heat if using a charcoal grill. Cover the grill and grill until the chicken is cooked. Transfer the chicken to a serving platter and let rest for a few minutes. Serve with the remaining chimichurri sauce accompanied with fresh salad or vegetables.
Beef Roulade
Ingredients
350gm round steak (8pcs), pounded 1/4 inch thick
1/4 cup Dijon mustard
1/2 cup minced onion
2 tsp paprika
2 tsp salt
2 tsp freshly ground black pepper
8 slices beef bacon
3 tbsp oil
1 (12 ounce) beef stock
1 ¼ cups water
2 tbsp cornstarch
Preparation
Spread 1/2 tablespoon mustard over one side of each piece of meat. Sprinkle the onion, paprika, salt, and pepper evenly over the steaks. Lay one slice of beef bacon on each piece. Roll the steaks jelly-roll style and secure with toothpicks.
Heat the canola oil in a skillet over medium heat. Cook meat on all sides until browned. Add the beef broth and water; bring to a boil. Reduce heat to medium low; cover and simmer until tender, about 30 minutes.
Remove the meat rolls. Strain the broth mixture and return liquid to the skillet. Whisk together the cornstarch and 1 cup of water.
Slowly pour the cornstarch slurry into the skillet, stirring continually until the sauce has thickened, 2 to 3 minutes. Return rolls to the sauce; serve immediately with mashed potato and vegetables.
BBQ Picanha
Ingredients
2000 g Picanha top sirloin cap
1 ½ tablespoons Rock salt
Freshly ground black pepper (as per preference)
Preparation
Lay the top sirloin cap flat on a cutting board. Cut the fat layer, without cutting to the meat. Massage 1 tablespoon salt into fat layer of the steak and season with freshly ground black pepper.
Roll each steak piece using a metal skewer, secure the steak so it holds together rolled up. Sprinkle the remaining salt over the meat side of the steak.
Preheat the grill to high. Clean and oil the grates. Lay the skewered picanha on the grill. Cook the steaks — with the grill cover closed — for 20 to 25 minutes, turning them every 5 to 7 minutes to ensure even cooking. When the internal temperature reaches 128°-130°F for medium-rare, take the picanha off the grill. Let the steaks rest 5 minutes, then remove from the skewers and slice against the grain and serve with BBQ sauce.
Photographs by Tutul Nesar