The Sassy Spoon is running the Rachel Allen week from June 13 to 20. On the last day, the celebrity chef will host a fundraiser dinner at the restaurant, the proceeds of which will go to charity
It is a lesser known fact that Chef Rachel Goenka of the Sassy Spoon has studied at celebrity Rachel Allen’s Ballymaloe Cookery School in Ireland. This week, the dessert sensation is coming down to India for her affiliation with Goal Foundation, a relief and development agency that manages government aid programmes in 13 countries.
Allen, along with the owners and chefs of the Nariman Point restaurant, Chef Irfan Pabaney and Goenka, will host a fundraiser dinner whose proceeds will go to the foundation. “Allen has chosen her traditional recipes from British cuisine.
The accompaniments and appetisers will be our recipes,” says Pabaney.
The menu includes Lamb Chops with Rosemary Smashed Potatoes, Broccoli Parsley Mint Sauce, Baked Trout with Parsley Potatoes in Spinach Butter Sauce and an Irish Coffee Meringue Roulade.
Tickets for the fundraiser dinner on June 20 costs R5,000. For the entire week, from June 13 to 20, The Sassy Spoon will host the Rachel Allen Week from 12.30 pm to 3.30 pm and 7 pm to midnight.
Irish coffee roulade
>> 10 ml vegetable oil for greasing
>> 4 egg whites
>> 225 gm castor sugar
>> 1 tbsp instant coffee powder
For the filling
>> 425 ml whipping cream
>> 1 tsp instant coffee powder
>> 1 tbsp icing sugar
>> 2 tbsp Irish whisky
>> Preheat the oven to 180°C. Line a 23 by 33 cm Swiss roll tin with foil after greasing with oil
>> Whip the egg whites in a bowl till soft peaks. Add the sugar at one time, and whip for five mins till stiff peaks are formed. Fold in the coffee powder
>> Spread this egg white meringue onto the prepared tray, and bake for 15-20 mins till the top is brown and firm to touch. Allow the meringue to cool down, invert onto another foil
>> Whip the cream till it forms soft peak, add the instant coffee, Irish whisky and the icing sugar
>> Spread the filing onto the meringue, leaving 1.5-inch free from the long side
>> Roll up the roulade away from you
>> Leave it in the foil, in the fridge till you are ready to serve
>> Unwrap it gently, put it on a serving plate and dust it with icing sugar