Light, fresh and herb infused, here are some summer slurps you can cook at home
Pollo red pesto
Ingredients
- Sundried tomato pesto 40 gm
- Gherkins 10 gm
- Capers 10 gm
- Chicken supreme 160 gm
- Red wine 20 gm
- Fresh bread slices nos 4
- Basil 5 gm
- Celery 5 gm
- Parsley 5 gm
- Cilantro 5 gm
- Parmesan 15 gm
- Mixed lettuce 30 gm
- Salt 5 gm
- Pepper crushed 5 gm
- Balsamic reduction 10 gm
Method
- Rub the chicken supreme with red pesto, crushed gherkins and crushed capers.
- Marinate chicken in red wine.
- Roll the supreme and place over a baking plate.
- Slice edges of white bread slice, discard.
- For herb bread crumbs, in a mixer, grind bread slices with green herbs and grated parmesan.
- Sprinkle herbed crumbs on rolled chicken.
- Bake at 220 degrees for 8 to 10 minutes. Remove when done.
- Make a mixed salad with mixed lettuce, olive oil and seasoning.
- Place salad in the centre of the plate and cooked chicken around it.
- Drizzle balsamic reduction over chicken and salad.
Stuffed cottage cheese
Ingredient
- Malai paneer 180 gm
- Cheddar 25 gm
- Mozzarella 10 gm
- Ementhal 15 gm
- Chilly flakes 5 gm
- Coriander 5 gm
- Seasoning smokey red chilli 15 gm
- Refined oil 30 gm
- Tomato sauce 100 gm
- Dijon mustard 5 gm
- Tobasco 5 gm
- Worcestershire sauce 5gm
- Tomato ketchup 5 gm
- Horse raddish 5 gm
Method
- Make a cheese mix of the three cheese with coriander and chilli flakes.
- Cut cottage cheese into three equal thick rectangles.
- Slice into two, and sandwich cheese mix in between.
- Marinate cottage cheese with sweet and smokey seasoning.
- In a saucepan, heat tomato sauce and add dijon mustard, tomato ketchup, Worcestershire sauce and horse raddish
- Adjust seasoning
- Grill cottage cheese till cooked and cheese mix melts.
- Serve with hot tomato sauce.
— Amit Puri, Corporate Chef, Pan India Food Solutions
( Source : deccan chronicle )
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