Warm mid- week greetings to every one , This post is a recipe adapted from the show twist of taste airing on the channel Fox HD, hosted by chef vikas khanna who happens to be one of the most prominent names in the culinary industry of India and my favourite chef too. The concept behind this dish is conversion of an authentic Indian costal curry into a completely contemporary form , in my understanding its a deconstructed vindaloo . The vindaloo curry is native to the Goa region of India and is a result of the Portuguese influence in that region , usually the spicy curry is cooked with pork and eaten with pao and its sinfully delicious . This dish is a version of the vindaloo and the fieriness of the marinade is balanced extreme well with the slight tinge of sweet from the tender coconut, and to make it appealing further its extremely easy to cook and toothsome.
INGREDIENTS :
- 4 Chicken breasts , flattened
- 6 Tbsp Quinoa
- 3/4 cup coconut water
- 12 dried red chillies
- 6-8 pippali pepper ( long pepper )
- 8-10 cloves of garlic
- 3 Tbsp Malt/brown vinegar
- 2 Tbsp Vinegar
- 100 gms cream cheese
- 150 gms cottage cheese
- Salt , as you like it
- 1 whole garlic pod , halved
- oil to cook , about 6 Tbsp's
METHOD:
1) To cook the QUINOA : Halve a tender coconut and place it in a deep dish with water almost till the half of the tender coconut , add in the quinoa in the coconut with salt , as much as you like it and coconut water, scrap the edges of the coconut with a spoon to remove the cream from tender coconut and cover the coconut with the renaming half and let it stand on medium heat for about 15 minutes. The illustration is below .
You may also cook the quinoa alternatively , using the regular method to cook it in simmering water in a pan , but rather that water use coconut water and the cream from it for the flavours .
2) MARINADE : In a food processor , add the dried red chillies , pippali pepper , garlic cloves and vinegars and churn the spices until well combined.
- shred the cottage cheese fine , mix the cream cheese, spice mixture and cottage cheese together to form a grainy paste , add the salt as you like it.
3) ASSEMBLING AND COOKING THE CHICKEN : Apply a thick layer of the marinade onto the flattened chicken breasts , and roll them lengthwise and tie them with a strong thread , on the edges and the centre to secure the wrap . illustrations below
flattened chicken breasts
spread a thick layer of marinade evenly onto the flattened breasts
Roulades , ready to be cooked !!!
- COOKING THE ROULADES: In a pan, add the oil and halved garlic pod, allow it to heat on low flame, when the garlic is fragrant add in the roulades, cook for about 8 minutes or until cooked , turning sided of the roulade at considerable intervals .
- ASSEMBLING: Slice the roulade and place it neatly on the quinoa bed , use the oil in which the roulades were cooked to garnish and added flavour.
No comments:
Post a Comment