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SURESH THAMPY

By Suriya N | 31 January 2010

Potato rosti with fried egg

 

Ingredients

 

• Par boiled potato               - 150 gms
• Eggs                                  - 02 nos
• Chopped onions                - 50 gms
• Chopped gherkins             - 10 gms
• Capers                               - 05 gms
• Parsley chopped                - 05 gms
• Salt                                    - To taste
• Pepper                               - To taste
• Butter                                - 30 gms
• Hash brown potatoes        - 02 nos
• Grilled tomatoes               - 1nos
• Mushrooms quarters          - 50 gms
• Baked beans                      - 90gms

 

Method

 

• Grate the par boiled potato, season with salt, pepper, nutmeg and parsley. Add in capers and gherkins
• In a non-stick pan apply butter, cook the potato in a low to medium flame till it turns golden colour and crispy. Keep the rosti aside
• In a same pan add little butter, break the eggs carefully and cook it only one side and transfer on top of the potato rosti.
• Serve with grilled mushrooms , grilled tomatoes and baked beans

 

 

 

• Grilled snapper with seafood saffron risotto

 

• Ingredients
• Snapper fillet                     - 01 fillet
• Prawns                              - 50 gms
• Squid                                 - 30 gms
• Arborio rice                       - 80 gms
• Saffron                              - 01 gms
• Olive oil                            - 25 ml
• Butter                                - 30 gms
• Chopped parsley               - 05 gms
• White wine                        - 30 ml
• Chopped onions                - 30 gms
• Lemon                               - 01 no
• Broccoli                             - 80 gms
• Carrots                              -60 gms
• Cauliflower                       -60 gms
• Baby corn                          -60 gms

 

 

 

• Method

 

• Marinate the fish with salt, pepper and lemon juice and grill in a hot plate.
• In the mean while sweat the onion with olive oil and white wine and toss it with Arborio rice. Add seafood and finish the risotto with butter, chopped parsley
• Grill the snapper dusted with seasoned flour, and place it on top the sautéed vegetables.
• Make a sauce with cream, capers saffron butter and lemon juice.
• Assemble as shown, garnished with prawns and squids

 

 

Fruit Zabaglione

 

 

Sliced Papaya                          4pcs

Sliced Apples                          4pcs

Sliced Pears                             4pcs

Sliced Pineapple                      4pcs    

Sliced Melons                         4pcs

Fig wedges                              2nos

Egg yolks                                3 nos

White wine                              30ml

Red wine                                 30ml

Sugar                                       30gms

Cocoa powder                         10gms

Icing sugar                              10gms 

 

• Clean and wash all fruits
• Slice all fruits and arrange in a plate
• Separate the egg yolks, add in 3 spoons of sugar, 30ml red wine and 30 ml white wine
• Cook on a double boiler to a sabayon or a ribbon consistency
• Pour over the arranged fruits and gratinate in a salamander / oven
• Garnish with cocoa powder or icing sugar.

 

Calzone Rustico

 

Ingredients

           

• Pizza dough                      - 180 gms
• Pizza sauce                        - 50 gms
• Blanched spinach              - 75 gms
• Ham                                  - 02 nos
• Olive oil                            - 25 ml

 

Method

 

• Blanch and chopped the spinach and toss it with nutmeg and keep it aside.
• Spread the pizza dough and stuff the ham and chopped spinach in the bed of pizza sauce.
• Fold the dough in to half moon shape and seal the edges.
• Cook it in a pre heated pizza oven till it turns to golden brown colour.
• Brush the calzone with olive oil for the glaze.