Fennel and Soya Marinated grilled prawn Salad with Celery sticks

FENNEL AND SOYA MARINATED GRILLED PRAWN SALAD WITH CELERY STICKS

 

S.NO	INGREDIENTS	QTY	UNIT
1	Prawns medium size	16	No’s
2	Fennel root sliced	40	gm
3	Light Soya Sauce	25	ml
3	Refined Oil	1	Tbsp
4	White pepper powder	10	gm
5	Red Chili paste	10	gm
6	Green Capsicum cut in to triangles	3-4	pieces
7	Yellow Capsicum cut in to triangles	3-4	pieces
8	Ginger garlic paste	1	Tspn
9	Thyme	1	Tspn
For Sauce
10	Butter	1	Tbsp
11	Chopped Garlic	1	Tbsp
12	EXTRACTED JUICE from prawns
13	Salt	To	taste

METHOD:

* Marinate the prawns in oil, salt, Crushed Fennel root, crushed garlic and drops of lemon juice, ginger garlic paste, white pepper powder and small pieces of thyme and keep a side for at least 30 minutes.

* Marinate both yellow and green capsicum triangles in salt, oil and thyme and grill them in a medium flame and keep a side.

* Grill the prawns in medium flame for 2-3 minutes. Arrange in food trey along with fennel roots and roast it for 3-4 minutes by covering Aluminum foil.

* Remove from Oven (In case of non-availability of Oven we can use pan roasting process) make it cool. Take out the EXTRACTED JUICE from the prawns, which will use for the sauce.

* Arrange prawns, bell peppers in a platter as shown in the image.

* Add roasted fennel roots on the top of the prawns (As shown in the picture). 

* Adjust celery sticks in between the prawns, and garnish it with parsley.

* Pour sauce on the top, Serve in room temperature.

FOR SAUCE-

* Heat butter in a pan, Add Chopped garlic. Sauté the garlic till brown in color. Add EXTRACTED JUICE from the prawn. Season it with salt and crushed black pepper.

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http://www.fusionindianfoodbychefnisikant.blogspot.in

Grilled pimentos and beetroot salad with fennel root and cherry tomato chiffonade in sesame oil vinaigrette

GRILLED PIMENTOS AND BEETROOT SALAD WITH FENNEL ROOT AND CHERRY TOMATO CHIFFONADE IN SESAME OIL VINAIGRETTE

S.NO	INGREDIENTS	QTY	UNIT
1	Grilled pimentos triangles	1	No
2	Boiled Beet root	1	No
3	Ice berg lettuce for base	1/4	No
4	Feta Cheese	20	gm
5	Shredded Fennel root	5	No
6	Cherry Tomatoes(cut in to 4 wedges)	5	No
7	Chopped parsley	10	Gm
8	Sesame
For Dressing(Sesame Oil Vinaigrette)
6	Sesame oil	20	ml
7	White Vinegar	10	ml
8	Salt	to taste
9	Mustard paste	1/2	tspn
9	Crushed black pepper	1/4	tspn

METHOD:

* Cut green pimentos in to long triangles. Marinate with a drop of sesame oil, salt and pepper. Grill it for 3-4 minutes in medium-high flame and keep a side.

* Put Shredded fennel root in ice water for 10-12 minutes to make it crispier. Remove from water, keep on a tissue paper to extract all water.

* Mix Shredded Fennel chiffonade and cherry tomatoes with sesame oil vinaigrette.

* Keep Ice berg lettuce in the center top of the plate (Ice berg lettuce should keep in ice water for 5-7 minutes which will make it crispier). Pour Fennel chiffonade in to it.

* Take boiled beetroot, cut in to 1/3 inch thick slice roundels. Arrange Beet root roundels and grilled pimentos as shown in the picture. Place feta cheese cubes on it which will add taste to this salad combination. Pour drops of sesame oil vinaigrette on it.

* Sprinkle sesame seeds and chopped parsley on the top. Serve in room temperature.

Copyright ©fusionindianfood.blogspot.in

http://www.fusionindianfoodbychefnisikant.blogspot.in

BEAN SPROUT, BELL PEPPER AND ONION SALAD WITH HONEY MUSTARD DRESSING

BEAN SPROUT, BELL PEPPER AND ONION SALAD WITH HONEY MUSTARD DRESSING

S.NO	INGREDIENTS	QTY	UNIT
1	Beans sprout	100	gm
2	Onion juliennes	75	gm
3	Bell pepper Juliennes	1	no.
4	Onion Juliennes	1	no.
5	Cherry tomatoes	10	no.
For Dressing
6	Olive oil	40	ml
7	White Vinegar	30	ml
8	Salt	to taste
9	Mustard paste	1	tspn
10	Crushed black pepper	1	tspn

METHOD:

* Make a dressing out of Olive oil, White Vinegar, Mustard paste, Crushed black pepper and salt and keep it a side.

* Mix all the vegetables and boiled peanut with the dressing.

* Serve in room temperature.