S NO.	INGREDIENTS	QUANTITY
1.	CHICKEN BREST	02NO(250 GM)
2.	GRILLED VEGETABLE	80 GM
3.	LYONNAISE POTATO	80 GM
4.	STRAWBERRY AND GRAPES EMULSION	30 ML
5.	FRESH CORIANDER	20 GM
6.	CHOPPED PARSLEY	05 GM
7.	OLIVE OIL	10 ML
8.	CHOPPED GARLIC	10 GM
9.	SALT	TO TASTE
10.	CRUSHED BLACK PEPPER	02 GM

METHOD:-

• MARINATE THE CHICKEN BREAST WITH FRESH CORIANDER AND GARLIC PASTE ADD SEASONING, KEEP ASIDE FOR 30 MIN.
• NOW GRILL THE CHICKEN BREAST & GRILL VEGETABLES AND LYONNAISE POTATO.
• NOW ARRANGE THE GRILLED CHICKEN BREAST ON PLATE WITH GRILLED VEG AND LYONNAISE POTATOS.
• POUR STRAWBERRY AND GRAPES EMULSION, GARNISH WITH SPRING OF PARSLEY OR HERB.

STUFFED COTTAGE CHEESE STEAK WITH RED PEPPER COULIS

S NO.	INGREDIENTS	QUANTITY
1.	COTTAGE CHEESE STEAK	03NO(240 GM)
2.	GRILLED VEGETABLE	80 GM
3.	CHOPPED JALEPENOS	05 GM
4.	CHOPPED BELL PEPPERS	10 GM
5.	CHOPPED OLIVES	05 GM
6.	CHOPPED PARSLEY	05 GM
7.	OLIVE OIL	10 ML
8.	CHOPPED GARLIC	10 GM
9.	SALT	TO TASTE
10.	CRUSHED BLACK PEPPER	02 GM
11.	RISOTTO	01 SIDE PORTION
12.	PEPPER COULI	30 ML

METHOD:-

• TAKE THE COTTAGE CHEESE STEAK AND SCOOP OUT THE CENTER PART.
• MAKE STUFFING MIXTURE WITH THE HELP OF SCOOPED PART AND JALAPENOS, OLIVE, CHOPPED BELLPEPPERS AND SESAONING, FILLED THIS MIXTURE INTO THE COTTAGE CHEESE STEAK.
• NOW GRILLED THE STEAK AND ALL VEGETABLES AND KEEP READY YOUR RISOTTO.
• ARRAGE THE GRILLED COTTAGE CHEESE STEAK ON PLATE WITH RISOTTO AND GRILLED VEGETABLES.
• POUR PEPPER COULI OVER THE STEAK, GARNISH WITH FRESH HERB AND SERVE HOT.

CREAMY RISOTTO WITH BROCOLI AND SQUASH SKEWERS

S NO.	INGREDIENTS	QUANTITY
1	BROCOLI	03NO(240 GM)
2	YELLOW SQUASH	80 GM
3	PLAIN RISOTTO	05 GM
4	COOKING CREAM	10 GM
5	OLIVES	05 GM
6	CHERRY TOMATO	05 GM
7	OLIVE OIL	10 ML
8	CHOPPED GARLIC	10 GM
9	SALT	TO TASTE
10	CRUSHED BLACK PEPPER	02 GM
11	ARGULA(ROCKET) LETTUCE	01 SIDE PORTION
12	PEPPER COULI	30 ML
13	GARLIC TOAST	1 NO
14	FRESH HERBS	02 GM

METHOD:-

• MARINATE THE BROCOLI AND SQUASH WITH GARLIC, HERBS AND SEASONING. ARRANGE ON SKEWERS.
• MAKE CREAMY RISOTTO AND MEANWHILE GRILLED THE SKEWERS.
• KEEP READY SALAD OF ROCKET LETTUCE, CHERRY TOMATO AND OLIVE WITH VINEGRITTE DRESSING.
• NOW ARRANGE THE SKEWERS ON THE BED OF CREAMY RISOTTO AND SALAD.

By: Chef Shivanand Kain , Executive Chef, Jaypee Greens Golf & Spa Resort, Greater Noida. & Swatantra Gautam, Executive Chef, Azaya Beach Resort Goa.