Tomato Bisque With Shrimp
Ingredients
10 ml olive oil
20 gm julienne onions
10 gm julienne celery
10 gm julienne bell pepper
5 gm chopped garlic
10 gm julienne carrots
20 gm flour
1 medium tomatoes
10 gm tomato sauce
500 ml vegetable stock
4 large shrimps
with tail, peeled
2 tbsp hot sauce
16 fresh basil leaves,
cut to strips
1 tbsp salt
1 tsp white pepper
Method
Using a sharp or serrated knife, score bottom of tomatoes with an X. Dip in boiling water for about 10 seconds. Remove from water, peel and quarter. Remove core and squeeze out seeds. Reserve two tomatoes and chop coarsely for garnish.
In a large stockpot, heat olive oil over medium heat. Add onions, celery, bell pepper, garlic and carrots. Sauté three to five minutes or until vegetables wilt. Sprinkle in flour and blend into a vegetable mixture. Add tomatoes, tomato sauce, hot sauce. Blend well into mixture. Add stock slowly while stirring until a soup-like consistency is achieved.
Bring to a low boil, reduce to simmer. Remove from heat and add shrimp. Simmer five minutes. Season to taste using salt and white pepper. When ready to serve, garnish centre of soup in bowls with fresh basil.
Grilled Chicken Breasts With Spring Vegetables
Ingredients
1 boneless, skinless chicken breasts
2 tbsp extra-virgin olive oil
2 large garlic cloves (minced)
1 tsp dried thyme
Half tsp dried oregano
One-and-quarter tsp salt
Half tsp ground black pepper (fresh)
20 gm onion julienne
20 gm colour pepper julienne
20 gm tomato julienne
10 gm celery
10 gm leeks
10 gm lettuce
Method
Heat grill to medium-high heat. Brush chicken with one tbsp oil. Let stand 10 minutes. Meanwhile, mix all julienne vegetables and lettuce with olive oil, salt and pepper. Place on the plate. Place chicken on grill grate. Grill 20 minute or until chicken is done and vegetables are crisp-tender, turning chicken over after 10 min. Put the cooked chicken breast on the bed of vegetables.
Roasted vegetables And Goat Cheese
Ingredients
Half large zucchini, cut into half-inch thick slices
Quarter red bell pepper, seeded and thinly sliced
Quarter yellow bell pepper, seeded and thinly sliced
Quarter green bell pepper, seeded and thinly sliced
2 Roma tomatoes, each cut into thirds
30 ml extra-virgin olive oil
Kosher salt
Freshly ground black pepper
100 gm goat cheese
1 tbsp balsamic reduction
1 tsp orange reduction
2 spoon tomato coulis
50 gm green leafy vegetables
Method
Preheat the broiler. Toss the zucchini, bell peppers and tomatoes with olive oil. Season with salt and pepper. Place under the broiler and cook for about 10 minutes, tossing once while cooking, until tender. Arrange the roasted vegetables, greens and cheese slice in a serving plate. Drizzle the reductions over the roasted vegetables and serve.
Feta Cheese Salad with White Wine Vinaigrette
Ingredients
2 medium cucumbers, peeled
50 mixed baby greens
1 slice bread croutons
20 shredded or matchstick leek
20 gm celery
1 large tomato
50 gm feta cheese
Salt and freshly ground pepper to taste
A little of white wine vinaigrette
Method
Using a Y-shaped vegetable peeler, cut cucumbers lengthwise into very thin strips just until seeds are visible. Discard cucumber core. Curl four longest cucumber slices into (two--inch wide) rings. Wrap each one with remaining strips. Fill each ring evenly with mixed greens and all ingredients with feta cheese. Sprinkle with salt and pepper to taste. Drizzle salad with one tbsp white wine vinaigrette, and serve with remaining vinaigrette.
(The writer is executive chef at Country Inn & Suites, Mysore)
