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Thursday , 20 June 2019
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CILANTRO RUBBED ROAST CHICKEN WITH STRAWBERRY & CALIFORNIAN GRAPES EMULSION

S NO. INGREDIENTS QUANTITY
1.       CHICKEN BREST        02NO(250 GM)
2.      GRILLED VEGETABLE          80 GM
3.      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
1.       COTTAGE CHEESE STEAK        03NO(240 GM)
2.      GRILLED VEGETABLE          80 GM
3.      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.

By: Chef Shivanand Kain , Executive Chef, Jaypee Greens Golf & Spa Resort, Greater Noida. & Swatantra Gautam, Executive Chef, Azaya Beach Resort Goa.

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