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Friday, 3 August 2012

STARTER AND SALAD NOS...63

SATURDAY SPECIAL!!
SALAMI MEDITERRANEAN STYLE
Salami                                     3slices
Celery                                     5gms
Mushrooms                            10gms
Olives (deseeded)                  10gms
Carrots                                    25gms
Cooking cheese                      10gms
Peppercorns (milled)             2gms
Onions                                    20gms
Capsicum                                10gms
Red bell pepper                     20gms
Garlic                                      10gms
Basil                                        4leaves
Tomatoes                               50gms
Tabasco                                  5drops
Garnish:
Lemon star, parsley sprig and tomato segment

Preparation:
Prepare tomato concasse with tomatoes, chopped garlic, basil, salt, tabasco and sugar. Julienne onions, capsicum, bell pepper. Toss in 10ml of oil. Add seasoning. Keep aside. Cut beans, celery, mushrooms, olives and carrots into fine dices (brunnoise). Toss in 10ml oil for 2 minutes. Add pepper, salt and cheese. Use a filling for salami. To present, arrange the filled salami on a half plate. Top with the concasse and place the julienne vegetables on left side of the plate.
Garnish with lemon, parsley and tomato segment.

Note – Vegetables should be crunchy




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