Today I was playing around the plating stuff... I have always lacked in the plating skill... My friends Anita and Afroz (blogger @ Worldcafeforu ) have great skills in plating and recently i have started to learn the skills from them...
This dish was supposed to be prepared for yesterdays dinner but unfortunately couldn't make it up so i made it today which was a super duper hit... R and P loved the dish and they were so happy to see the plating...
Lets see the recipe...
*Couscous*
1 tbsp Unsalted Butter
Asparagus or any veggies cut into 1-inch
10 cherry tomatoes, quartered
1 tsp Ground Pepper
½ tsp Salt
2 cup Couscous
3 cups broth or water
1 tbsp chopped parsley
Method For Couscous:
In a large sauce pan over medium-high heat, combine chicken broth, butter.
Bring to a boil, reduce heat to a simmer
Add veggie, tomatoes, 1 teaspoon pepper, salt to the boiling broth.
Cook for 5 minutes, stirring occasionally.
Stir in couscous, cover and remove from heat.
Let stand 10 minutes. Fluff it up and add parsley, stir until combined.
*Chicken*
3 Chicken breasts
2 tbsp Olive Oil
1 ½ tsp Ground Pepper
1 tsp Salt
1 tbsp chilli powder
1 tbsp coriander powder
1 tsp Garam masala
1 tsp Garlic Powder
1 tsp cumin powder
Method For the Chicken:
In a medium bowl combine chicken, olive oil, pepper, salt, Garam masala, Chilli powder, Coriander powder, Garlic powder, Cumin powder and marinate for 1 hour.
Place the marinated chicken in airfryer and cook for 15 minutes.
Or
Place chicken skin side up on baking sheet and bake in oven for 45 minutes.
Or
Shallow fry the chicken in a pan till done and the raw smell of the masala goes.
*Bechamel Sauce with Peas*
1 cup Cooked peas or any veggies of your choice
2 tbsp Butter
1.5 tbsp APF or wheat flour
1.5 cup milk
Salt and pepper to taste
Method For sauce
Add butter to a pan and once melted add the APF or wheat flour to it and keep mixing for 1 minute.
Add the milk to the pan and mix well, (make sure there are no lumps) once it starts to boil add the salt and pepper to it and cook till the mixture has thickened.
Switch off the heat and add the peas to it and mix well.
*Plating*
Take a bowl and add the couscous to it and press firmly, now invert the bowl in the center of the plate and slowly remove the bowl.
Carefully pour the sauce around the molded couscous.
Slice the cooked chicken into strips and arrange it over the molded couscous.
This dish was supposed to be prepared for yesterdays dinner but unfortunately couldn't make it up so i made it today which was a super duper hit... R and P loved the dish and they were so happy to see the plating...
Lets see the recipe...
*Couscous*
1 tbsp Unsalted Butter
Asparagus or any veggies cut into 1-inch
10 cherry tomatoes, quartered
1 tsp Ground Pepper
½ tsp Salt
2 cup Couscous
3 cups broth or water
1 tbsp chopped parsley
Method For Couscous:
In a large sauce pan over medium-high heat, combine chicken broth, butter.
Bring to a boil, reduce heat to a simmer
Add veggie, tomatoes, 1 teaspoon pepper, salt to the boiling broth.
Cook for 5 minutes, stirring occasionally.
Stir in couscous, cover and remove from heat.
Let stand 10 minutes. Fluff it up and add parsley, stir until combined.
*Chicken*
3 Chicken breasts
2 tbsp Olive Oil
1 ½ tsp Ground Pepper
1 tsp Salt
1 tbsp chilli powder
1 tbsp coriander powder
1 tsp Garam masala
1 tsp Garlic Powder
1 tsp cumin powder
Method For the Chicken:
In a medium bowl combine chicken, olive oil, pepper, salt, Garam masala, Chilli powder, Coriander powder, Garlic powder, Cumin powder and marinate for 1 hour.
Place the marinated chicken in airfryer and cook for 15 minutes.
Or
Place chicken skin side up on baking sheet and bake in oven for 45 minutes.
Or
Shallow fry the chicken in a pan till done and the raw smell of the masala goes.
*Bechamel Sauce with Peas*
1 cup Cooked peas or any veggies of your choice
2 tbsp Butter
1.5 tbsp APF or wheat flour
1.5 cup milk
Salt and pepper to taste
Method For sauce
Add butter to a pan and once melted add the APF or wheat flour to it and keep mixing for 1 minute.
Add the milk to the pan and mix well, (make sure there are no lumps) once it starts to boil add the salt and pepper to it and cook till the mixture has thickened.
Switch off the heat and add the peas to it and mix well.
*Plating*
Take a bowl and add the couscous to it and press firmly, now invert the bowl in the center of the plate and slowly remove the bowl.
Carefully pour the sauce around the molded couscous.
Slice the cooked chicken into strips and arrange it over the molded couscous.
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