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Saturday, 30 June 2012

starter and salad nos..31

yummy chicken one!!!
CHICKEN AND BEETROOT DUET

Chicken breast                        60gms (boneless, cut into 3 strips)
Boiled beetroot                       60gms
Olive oil                                  20ml
Crushed peppercorns             3nos
Chopped garlic                       2cloves
Worcestershire sauce             2ml
Mustard powder                     a pinch
Salt                                          to taste
Mayonnaise                           15ml
Beetroot juice                       5ml
Lime juice                             10 drops
Garnish: lemon wedge, tomato slices

Preparation: Marinate the chicken breast in 10 ml oil, peppercorns, garlic, Worcestershire sauce, mustard powder and salt. Keep aside for at least 30min. Peel and trim the sides of beetroot and cut 3 equal thick slices from the block. Heat oil and pan fry the chicken until cooked and juicy. To arrange, place beetroot slice followed by a chicken strip overlapping. Repeat twice. Thin out mayonnaise by adding beetroot juice and lime juice. Pour the sauce over in the centre of the arrangement. Serve warm or cold.





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