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Saucy fare

Salad dressing or accompaniment for seafood and bread... The Park's range of exotic sauces adds refreshing touches


The Park has introduced a range of vegetarian sauces, made at its restaurants around the country. The `Basil and Walnut Pesto', an offering from It-alia (Bangalore), goes well with salad dressings, pastas and as accompaniment for seafood and breads. The `Oven-Dried Tomato' sauce, from 601 (Chennai), tastes well with salads, pastas and sandwiches. The `Tomato & Chilli Jam' sauce, from Atrium Café (Kolkata), is most delicious with cold meats, roasts and bar-be-ques. The `Red Capsicum Jelly' sauce, from Monsoon (Bangalore), is meant for crusty breads, cheese, hot or cold meal. The `Thai Chilli Sambal' sauce, from Lotus (Chennai), is a perfect dip for steamed, fried or grilled snacks.

Marking the launch, executive chef Abhijit Saha gave away the recipes of a few vegetarian and non-vegetarian dishes that the afore-mentioned sauces taste well with. He also demonstrated how to make these dishes.

Penne with pesto: Boil 100 gm of penne pasta and toss with three tbsp of basil and walnut pesto. Season with salt and pepper to taste.

Oven-dried tomato & mozzarella crostini: Sprinkle 2 tsp of EV olive oil on four slices of toasted French loaf and rub with two cloves of garlic. Top them up with a mix of 40 gm of diced fresh mozzarella, 20 gm of marinated oven-dried tomatoes, two torn basil leaves and one tbsp of EV olive oil seasoned with a pinch of salt and crushed pepper.


Cottage cheese & olive skewers with tomato & chilli jam: Cut cottage cheese, red & yellow bell pepper and onion into 1 cm dices and prepare six bamboo skewers with a piece of each and stuffed olives. Marinate with salt, crushed pepper and two tbsp of tomato chilli jam. Pan-grill with two tbsp of refined oil and serve hot.

Stir-fried prawns with red capsicum jelly: Marinate four prawns with a pinch of salt and pepper and a few drops of lemon juice. Heat one tbsp of oil in a pan and stir-fry the prawns for a minute. Add two tbsp of red capsicum jelly, one tsp sliced lemon grass and ½ tsp of sliced red chilli and cook for two minutes till the jelly just begins to carmalise.

Marinated chicken skewers: Take 200 gm of chicken cubes/ slices and marinate with two tbsp Thai chilli sambal, one tbsp lemon juice and ¼ tsp of salt for two hours. Skewer them on bamboo sticks and grill on a pan with two tsp oil. Serve with two tbsp of Thai chilli sambal as dipping sauce.

The sauces are available at all The Park outlets in Bangalore, Chennai, Kolkata, New Delhi and Visakhapatnam. They will soon be available at select retail outlets in each city.

PRINCE FREDERICK

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