A REAL TREAT FOR EYES!!

COTTAGE CHEESE SIZZLERS WITH BARBEQUE SAUCE
BUTTERED VEGETABLES
&
BAKED POTATOES
 
Cottage cheese 120gms
Capsicum 75gms
Tomatoes 75gms
Onions 75gms
MARINATION-
Olive oil 60gms
Salt to taste
Oregano (dry) ½ gm
Crushed peppercorns 6nos
Tobacco 10drops
Mustard powder 1/8tspn
Barbeque sauce 50ml
Cabbage leaves 6nos
Buttered vegetables 75gms
Baked potatoes 1nos
Butter 10gms
PREPARATION:
Cut cheese into 1”dices. Repeat the same for the vegetables. Prepare marinade. Marinate the above in the marinade for about 2hours. Arrange on a wooden shaslik sticks. Heat oil on a grill plate. Place the cheese skewer, brown on all sides until vegetables are done but crunchy. Heat up sizzler plate.
Place the plate on the sizzler board. Arrange the leaves over it. Place the cottage cheese & veges on the centre of the place after removing the sticks. Arrange the vegetables, potatoes & garnishes. Pour the sauce over the cheese. Place hard butter on the plate. Serve immediately.
FOR BARBECUE SAUCE-
Tomatos puree 125ml
Garlic chopped 15gms
Celery chopped 10gms
Onion sliced 15gms
Crushed peppercorns 6nos
Tobasco 10drops
Worcestershire sauce 10ml
Pineapple juice 25ml
Olive oil 10ml
Salt to taste
Sugar 5gms
PREPARATION:
Heat oil, sauté onions, garlic, carrots & celery. Add in tomato puree. Bring to a boil. Reduce until half. Strain the tomatoes. Add in the rest of the ingredients. Reboil, heat for 2minutes. Check seasoning.
BAKED POTATOES
Medium size potatoes 4nos
Salt as required
Butter 15gms
Parsley sprigs 4nos
PREPARATION:

Wash the potatoes to remove the dirt. Dry in a towel. Prick with a fork. Apply salt all over. Wrap the potatoes in aluminum foil. Place on a bakery tray filled with salt. Bake in a pre-heated oven (180°) for about 1hour. Remove; give criss-cross slits on top. Open up the potatoes by giving uniform pressure with fingers at the base. Place butter in the cavity & garnish with parsley sprig.

 

 

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