COTTAGE CHEESE STACKS
Cottage cheese 80gms
MARINATION:
Olive oil 20ml
Worcestershire sauce 5ml
Salt to taste
Crushed peppercorns 6nos
Tomato ketchup 5ml
Dried herbs a pinch
Dijon mustard 2gms
FOR COOKING:
Onions chopped 10gms
Button mushrooms 20gms
Capsicum 10gms
Tomatoes 50gms
Cheddar cheese 1slice
Garlic chopped 5gms
Celery chopped 5gms
Olives chopped 5gms
Olive oil 5ml
Salt to taste
Sugar a pinch
PREPARATION:
Cut cottage cheese into two square equal slices. Marinate in the mixture for about 2 hours. Blanch tomatoes, deskin, deseed and finely chop. Heat oil, sauté onions, garlic and other vegetables for a minute. Add in tomatoes, seasoning and cook for 5 minutes. Add salt and sugar. Grill cottage cheese on both sides.
For presentation, spoon out mixture of cooked crunch vegetables on to a plate. Place cottage cheese slice on it. Repeat it once and more. Put the cheddar cheese on top and gratinate under the salamander. Serve hot.