A REAL TREAT FOR EYES!!

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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.