No, it is not samosas that you should expect to eat at Sarah Todd’s first-ever restaurant in India! The fact that the gorgeous model-turned-chef from MasterChef Australia loves her kheema and all things Indian is evident. For Sarah is all set to launch Antares – a casual modern-day restaurant serving Australian food with Asian influences next month in Vagator, Goa.
But, why did she choose India? “Well, I have always wanted to have an Indian-inspired restaurant serving food that I have learned on my way, and what better place than here!” Antares will see some interesting variety of foods - a tapas bar, meats and grills, a cocktail and drinks section as well as fresh coffee. Cafreal Chicken, which is a Goan spicy chicken preparation, and Gulab Jamuns with a Western twist are some of the Indian dishes that will star in the menu.
Quiz her about some of the Indian ingredients that she loves to play with, she says, “Kokum, pepper and amaranth.” We hear Sarah is also excited about cooking with some local Goan favourities like sausages and seafood.
Sarah Todd’s Recipe for Spiced Cauliflower & Chickpea Salad
50 gm dried chickpeas
Pinch of bicarbonate soda
1 cauliflower broken into florets, bite size
50 ml extra virgin olive oil
1 red onion, sliced
1 tsp ground turmeric
1 tsp ground coriander
¼ tsp ground cinnamon
1 tbsp ground cumin
2 tsp fennel seeds
1 tsp ground ginger
1 tbsp brown mustard seeds
1 tsp smoked sweet paprika
2 cardamom pods
40 gm (1/4 cup) raisins, soaked in 125 ml (1/2 cup) hot water
40 gm hazelnuts toasted and peeled
½ cup coriander, roughly broken up
½ cup mint, leaves picked
50 gm (1 cup firmly packed) baby spinach
100 gm labneh
1. Soak the chickpeas overnight in 1 litre (4 cups) of water with the bicarbonate of soda. Then drain and rinse well, place in a saucepan, cover with fresh water and bring to the boil. Reduce heat and simmer for 90 mins or until tender. Skimming off any froth from the surface. Strain and season.
Otherwise for a quicker option, strain and rinse thoroughly a can of chickpeas.
2. Place cauliflower florets in a metal steamer and place over a large saucepan of simmering water. Cook covered until just tender (8 mins). Make sure you don’t take it too far as you will be roasting the cauliflower afterwards and it will all fall apart. Pat dry and place in a large baking tray and toss with half the olive oil, onion and all of the spices. Roast for 15 mins or until caramelised. Remove from oven and set aside to cool.
3. Meanwhile roast hazelnuts in oven for 5 mins. Remove and place a tea towel, fold in half and rub off the skin of the hazelnuts in half.
4. Add spinach, coriander, mint, hazelnuts and raisins and toss. Transfer to a serving bowl. Drizzle the rest of the olive oil and squeeze fresh lemon on top. Serve with labneh or your choice of cheese.