India At Home Thanks to The Glass Curtain
Both Jamie Oliver and BBC Good Food suggest ginger in their recipes. Not too sure what the Glass Curtain used but they certainly used ginger in the butter in which the greens were cooked. Perhaps that’s why my tall glass of gin (the Christmas Cake version by Blackwater Distillery) and ginger ale went so unexpectedly well with the Glass Curtain main course, part of a splendid "At Home" meal at the weekend.
By the way, Bombay Aloo or Bombay Potatoes turn up, in various versions, regularly enough locally. Enjoyed them as part of a tasting evening in Richy’s (you might come across them in the Blue Haven as that is where Chef Meeran, Richy’s former chef, is now operating) and, with Crowe's Farm Pork in Nash 19, with lamb in Market Lane and as part of a Nepalese dish in Thali (where they were served as fritters).
|Irish greens, oriental sheen|
Anyhow, back to our Glass Curtain At Home meal. Each week they offer a new menu which is available Friday, Saturday and Sunday night. There is one dinner option each night which they prepare in the restaurant for collection and you finish at home in a few simple steps. They give some instructions on how to finish everything and some tutorials via their social media channels "hoping to create a fun interactive service". They also offer their wine list and craft beers at retail prices.
We liked the look of the Friday menu last week and ordered it early in the week. The two courses for two people costs fifty euro and this is what we got when we collected from MacCurtain Street:
Mains: Tandoori Monkfish tail, coconut dal, Bombay potatoes, garlic and ginger buttered greens, roti flatbreads
Dessert: Poached rhubarb, cardamom custard, crack pie.
Crack Pie? I hear you ask. Okay, I’ll try and keep it short. Many of you will know Chef David Chang from TV cookery shows and his Momofuku chain, part of which is The Milk Bar where Christina Tosi leads the way. The Milk Bar is famous for desserts and one of the most popular, from day one, was the crack bar. It was advertised on the basis of its addictive qualities and the name became a problem and eventually Tosi decided that it should be known as the Milk Bar Pie.
The Milk Bar Pie might sound innocent but it is not! Here’s a link to a recipe. If you haven’t time to switch over, I’ll let you know that the filling, under the granola type crust, contains sugars (brown, white), salt, milk, butter, cream, vanilla extract and egg yolks. Put it all together though and it’s yum! And that rhubarb and custard was pretty cool too!
But we spent most of the evening in India! There were a few pieces of finishing to be done but the Blog Chef displayed faultless coordination and timing and all elements were ready together, the microwave being the unsung hero, as is often the case with these At Home meals. On the plate, the monkfish (which had been cooked on the bone), the Dahl, the potatoes, the garlic and ginger buttered greens, along with the wafer thin Roti breads, looking promising and that promise was certainly fulfilled.
|Monkfish, plus a squeeze of lime|
The first bite transported us east and our stay was pleasant, an amazing feast of colour, spice, flavour, textures. Reckon we’ll have to travel east again sometime soon.
We’re really not travelling very far at all these days of course and our recent meals, all click and collect, came from nearby restaurants such as Mirco, Greenes and the Glass Curtain. I notice that Greenes have announced a delivery service on Fridays and Saturdays, joining the likes of Liberty Grill and Good Day Deli on the road.
The Glass Curtain,
Unit A, Thompson House,
MacCurtain Street, Cork
Check out their At Home offers here.
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