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Different tastes

Julia, Executive Chef, The Taj Residency, tosses up a delicious weekend meal


PEPPERED BECKTI WITH

LEMON PILAF

AND CHILLI SALAD

Ingredients

Beckti — four in number
Oil — 60 ml.
Black pepper — 20 gm.
Lemon — two
Arbido rice — 100 gm.
Vegtable stock — 100 gm.
Parsley — 20 gm.
Red onion — one
Cucumber — one
Coriander — 20 gm.
Aubergine — two
Mint — two gm.
Soya sauce — one tbsp

Method

Heat oil in a saucepan over medium heat and cook the pilaf.

Add onion and cook till soft.

Add rice and cook for a minute.

Pour in the vegetable stock and cook for 12 minutes or till the water content is absorbed by the rice.

Add lemon juice, parsley, salt, and pepper.

While the pilaf is cooking on the other side, brush the beckti with oil and sprinkle it with pepper and salt.

Heat a frying pan over high flame and cook the beckti till the outer crust is crisp.

Combine chilli, cucumber, mint, onion, coriander, soya sauce, and lemon and set aside.

Place the beckti on top of the risotto and place the salad on the side and serve hot.

BALSAMIC CHICKEN

WITH CONFITURE

OF VEGETABLES

Ingredients

Chicken breasts — four in number
Chicken leg — four in number
Balsamic vinegar — 20 ml.
Chicken stock — 30 ml.
Sugar — two tbsp
Garlic — two cloves
Carrot — four
Asparagus — six
Bell pepper — three
Shallots — eight
Seasoning — as required

Method

Place the chicken fillet in a shallow dish.

Pour the combined balsamic vinegar, chicken stock, sugar, and garlic, and marinate it for 10 minutes.

To cook the chicken, preheat an oiled pan over medium heat.

Remove the chicken from the marinate, and add to the pan till done.

Thicken the marinate, cut the vegetables and arrange them on the plate.

Place the chicken on top of the vegetable and top it with the sauce.

STEAK SANDWICH

Ingredients

Beef fillet — 400 gm.
Black peppercorns — two tbsp
Lemon rind — two tbsp
Small tomatoes — 780 gm.
Toasted grain or brown bread — eight thick slices
Low fat plain yoghurt — three tbsp
Whole grain mustard — two tbsp
Baby spinach leaves — 30 gm.

Method:

Coat beef in peppercorns and lemon rinds.

Cook beef in heated oiled pan until browned all over or cooked as desired.

Remove, stand beef, covered for five minutes.

Meanwhile cook the tomatoes in the same pan for two minutes until lightly browned or softened.

Spread toasted bread with combined yoghurt and mustard. Slice beef into eight slices and serve immediately on bread with tomatoes and spinach.

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