CILANTRO RUBBED ROAST CHICKEN WITH STRAWBERRY & CALIFORNIAN GRAPES EMULSION
|
S NO.
|
INGREDIENTS
|
QUANTITY
|
| |
CHICKEN BREST
|
02NO(250 GM)
|
| |
GRILLED VEGETABLE
|
80 GM
|
| |
LYONNAISE POTATO
|
80 GM
|
|
4.
|
STRAWBERRY AND GRAPES EMULSION
|
30 ML
|
|
5.
|
FRESH CORIANDER
|
20 GM
|
|
6.
|
CHOPPED PARSLEY
|
05 GM
|
|
7.
|
OLIVE OIL
|
10 ML
|
|
8.
|
CHOPPED GARLIC
|
10 GM
|
|
9.
|
SALT
|
TO TASTE
|
|
10.
|
CRUSHED BLACK PEPPER
|
02 GM
|
METHOD:-
- MARINATE THE CHICKEN BREAST WITH FRESH CORIANDER AND GARLIC PASTE ADD SEASONING, KEEP ASIDE FOR 30 MIN.
- NOW GRILL THE CHICKEN BREAST & GRILL VEGETABLES AND LYONNAISE POTATO.
- NOW ARRANGE THE GRILLED CHICKEN BREAST ON PLATE WITH GRILLED VEG AND LYONNAISE POTATOS.
- POUR STRAWBERRY AND GRAPES EMULSION, GARNISH WITH SPRING OF PARSLEY OR HERB.
========================================================
STUFFED COTTAGE CHEESE STEAK WITH RED PEPPER COULIS
|
S NO.
|
INGREDIENTS
|
QUANTITY
|
| |
COTTAGE CHEESE STEAK
|
03NO(240 GM)
|
| |
GRILLED VEGETABLE
|
80 GM
|
| |
CHOPPED JALEPENOS
|
05 GM
|
|
4.
|
CHOPPED BELL PEPPERS
|
10 GM
|
|
5.
|
CHOPPED OLIVES
|
05 GM
|
|
6.
|
CHOPPED PARSLEY
|
05 GM
|
|
7.
|
OLIVE OIL
|
10 ML
|
|
8.
|
CHOPPED GARLIC
|
10 GM
|
|
9.
|
SALT
|
TO TASTE
|
|
10.
|
CRUSHED BLACK PEPPER
|
02 GM
|
|
11.
|
RISOTTO
|
01 SIDE PORTION
|
|
12.
|
PEPPER COULI
|
30 ML
|
METHOD:-
- TAKE THE COTTAGE CHEESE STEAK AND SCOOP OUT THE CENTER PART.
- MAKE STUFFING MIXTURE WITH THE HELP OF SCOOPED PART AND JALAPENOS, OLIVE, CHOPPED BELLPEPPERS AND SESAONING, FILLED THIS MIXTURE INTO THE COTTAGE CHEESE STEAK.
- NOW GRILLED THE STEAK AND ALL VEGETABLES AND KEEP READY YOUR RISOTTO.
- ARRAGE THE GRILLED COTTAGE CHEESE STEAK ON PLATE WITH RISOTTO AND GRILLED VEGETABLES.
- POUR PEPPER COULI OVER THE STEAK, GARNISH WITH FRESH HERB AND SERVE HOT.
==========================================
CREAMY RISOTTO WITH BROCOLI AND SQUASH SKEWERS
|
S NO.
|
INGREDIENTS
|
QUANTITY
|
|
1
|
BROCOLI
|
03NO(240 GM)
|
|
2
|
YELLOW SQUASH
|
80 GM
|
|
3
|
PLAIN RISOTTO
|
05 GM
|
|
4
|
COOKING CREAM
|
10 GM
|
|
5
|
OLIVES
|
05 GM
|
|
6
|
CHERRY TOMATO
|
05 GM
|
|
7
|
OLIVE OIL
|
10 ML
|
|
8
|
CHOPPED GARLIC
|
10 GM
|
|
9
|
SALT
|
TO TASTE
|
|
10
|
CRUSHED BLACK PEPPER
|
02 GM
|
|
11
|
ARGULA(ROCKET) LETTUCE
|
01 SIDE PORTION
|
|
12
|
PEPPER COULI
|
30 ML
|
|
13
|
GARLIC TOAST
|
1 NO
|
|
14
|
FRESH HERBS
|
02 GM
|
METHOD:-
- MARINATE THE BROCOLI AND SQUASH WITH GARLIC, HERBS AND SEASONING. ARRANGE ON SKEWERS.
- MAKE CREAMY RISOTTO AND MEANWHILE GRILLED THE SKEWERS.
- KEEP READY SALAD OF ROCKET LETTUCE, CHERRY TOMATO AND OLIVE WITH VINEGRITTE DRESSING.
- NOW ARRANGE THE SKEWERS ON THE BED OF CREAMY RISOTTO AND SALAD.