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When chef Jacob barbequed

Akila Kannadasan
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In action: ‘Barbeque Banquet', a cookery show by chef Jacob at The Residency in Coimbatore on Saturday. – Photo: M.Periasamy
In action: ‘Barbeque Banquet', a cookery show by chef Jacob at The Residency in Coimbatore on Saturday. – Photo: M.Periasamy

“A barbeque brings the entire family together,” said Adka K. Sreesh of Ideal Stores. “You can interact with people as you slow-cook the meat or vegetables.”

At ‘Barbeque Banquet', a cookery show held at The Residency here on Saturday, chef Jacob did just that as he demonstrated vegetarian and non-vegetarian barbeques. He gave away cooking tips, interesting food-related trivia and quizzed the audience as pineapple and eggplant sizzled on the grill.

“Barbeque dates back to the sanga kaalam,” he said. “After a hunt, kings roasted their kill over fire.” According to Mr. Jacob, the barbeque style of cooking is healthy since there's very less oil involved. “The cooking method is fast spreading in our country since people have become increasingly health-conscious,” he said. The demonstration kicked-off with a pineapple barbeque.

Marinated for five minutes in a mixture of brown sugar, cut orange peel, cinnamon powder, ice-cream and butter, the pineapple slices were cooked in a barbeque grill. “For effective cooking, brush melted butter over the slices,” advised Mr. Jacob. He added that pineapple barbeque was best when served as an accompaniment or as dessert.

Grilled eggplant was next, for which the vegetable was sliced and marinated in a paste made of garlic, ginger, coriander, onions, lime juice and salt.

“So, what do we mean by ‘breaking coffee'?” asked the chef before he went on to grill paneer. Nobody in the audience could guess that pulling coffee was also referred to as ‘breaking coffee'!

He also gave a tip on how to prevent the blackening of vegetables and fruits due to oxidation. “Lime is the universal anti-blackening agent,” he said.

Mr. Jacob also answered questions related to cooking from the audience, which mostly comprised women.

The other dishes lined up for demonstration were Mexicana grilled corn, curried potato grill, sutta kozhi melagu, barbeque curried chicken, Oriental grill chicken legs, sutta mutton sukha, barbequed prawns and barbequed tandoor pomfret.

The barbeques were prepared in Clix stoves that used lava stones instead of coal. The event was sponsored by Ideal Stores and PKL Ltd. The Hindu was the media partner.

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