Dried apricot purée
100g stoned unsulphured dried apricots
50ml orange juice
1 dessertspoon white wine vinegar
100g softened onions
Soak the apricots in the orange juice and wine vinegar. Heat up with the onions and work to a fine purée. Put the purée on the plates and arrange the sliced lamb cutlets. Add the potatoes and pour around some of the cooking liquid.
Beech-smoked tandoori poussin on tomato, butter and pepper jelly
Beech-smoked tandoori poussin
2 boned poussins
1 clove garlic, grated
10g ginger, finely chopped
1 chilli, finely chopped
8 ground coriander seeds
1 pinch garam masala
salt
Juice and zest of 1 lemon
30g yoghurt
Place the poussins in a vacuum bag. Make a fine paste out of the other ingredients and add to the poussins. Close the bag and poach for 20 minutes in a water bath at 65°C. Remove the poussins and fry briefly.
Tomato, butter and pepper jelly
100ml tomato juice
100ml red pepper juice
20g ghee
2g agar agar
1 tsp beechwood smoking sawdust
Blend the juices with the ghee and the agar agar. Bring to the boil and pour into a rectangular form. Chill for two hours and cut into pieces of the desired size. Warm in the oven at 90°C.
Put the poussins in petri dishes and arrange the jelly. Add some of the poaching liquid. Burn the smoking sawdust in an electric pipe and pass the smoke under the petri dishes. Serve immediately, smoking for a maximum of 1 minute.
Kulfi with mango air
Kulfi
100ml milk
100ml cream
40g sugar
A little lime juice
1 pinch cardamom
1g saffron
Heat the milk to 60°C and dissolve the sugar in it. Stir in the lime juice, cardamom and saffron. Mix with the cream and season to taste. Using a whisk, beat the mixture with nitrogen in a coated vessel to a creamy ice and immediately form into balls.
Mango air
200ml mango juice
a little lime juice
2g soya lecithin
4 leaves of silver leaf
Mix all the ingredients together and whisk in air with a wand mixer. Wait until the foam has stabilized and then remove. Serve with the ice cream with the silver leaf.
Bibliography
Heiko Antoniewicz, Fingerfood: Die Krönung der kulinarischen Kunst (Stuttgart: Matthaes, 2006)
Heiko Antoniewicz and Klaus Dahlbeck, Molekulare Basics: Grundlagen und Rezepte (Stuttgart: Matthaes, 2008)
‘Chronik einer beispiellosen Krise’, DRS24 News (http://www.drs4news.ch)
Chandra Dissanayake, Ceylon Cookery (Colombo: Felix Printers, 1968)
Nesa Eliezer, Recipes of the Jaffna Tamils (Hyderabad: Orient Longham Private Ltd, 2003)
Vera Markus, In der Heimat ihrer Kinder (Zürich: Offizin, 2005)
Camellia Panjabi, Currys – Das Herz der indischen Küche (Munich: Christian Verlag, 1996)
Vinod Verma, Ayurveda for Life: Nutrition, Sexual Energy and Healing (York Beach, ME: Weiser Books, 1997)
Thomas Vilgis, Die Molekularküche (Wiesbaden: Tre Torri, 2007)
Acknowledgements
I should like to thank Heiko Antoniewicz for his advice and experience, for having read through and made corrections to the text, and for having produced recipes for these dishes. Thanks to Lathan Suntharalingam for his advice on all matters relating to the Tamil situation and Tamil culture. Thanks to my friend Prof. Dr Hans Landolt from Aarau Canton Hospital for the gruesome medical advice. Thanks to Frau Irene Tschopp and Herr Can Akrikan from the Office for Business and Employment at the Economic Directorate of Zürich Canton, Frau Bettina Dangel from the Migration Office of Zürich Canton, Herr Beat Rinz from Zürich Unemployment Office, the Commissariat for Police Authorizations at Zürich City Police, and the Zürich Food Safety Authority for their friendly and unbureaucratic answers to my questions. Thanks are due to Herr Simon Plüss, departmental head of export controls and munitions of the State Secretariat for Economic Affairs (SECO), for the detailed and thorough information he provided. Many thanks to Frau Vera Markus for her help and her book In der Heimat ihrer Kinder, and to Frau Paula Lanfranconi and Frau Damaris Lüthi for their expert contributions to this work. Thanks also to Herr Andreas Weibel from the Group for a Switzerland without an Army (GSoA) for the insightful information on the situation relating to weapons exports from Switzerland.
I should like to thank my friend and reader Ursula Baumhauer for her assistance, which, as ever, was professional, purposeful and enjoyable. Thanks to my children Ana and Antonio for their small interruptions during my work on this book. Thanks to my wife Margrith Nay Suter for her unerring, precise and creative criticism. Thanks, finally, to Diogenes Verlag for their support at a difficult time.
Note on the Author
Martin Suter was born in Zurich in 1948. His novels have enjoyed huge international success and have been published in twenty-nine languages. He is married and, with his family, he spends his time between Spain and Guatemala.
