Chef. Pulkit bhambi |
| 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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