So Miss Insia organised a great brunch pot luck at Miss Mehra's place. Super turn out. wish I had taken more pictures. Anyways I had the opportunity to make 4 of my signature dishes.So sharing 2 recipes today.
Made chicken kebabs, yogurt mint dip, white bean salad, & pan bagnat (stuffed baguette)
So here it is:
White Bean Salad:
100 gm white beans, soaked overnight
1 small chopped onion
1 chopped tomato
2 tsp extra virgin olive oil
Juice of 2 limes
1 tsp mixed herbs
1 dried red chilly, finely chopped
Salt to taste
Boil the beans with salt. In a bowl mix oil, lime juice, chilly, mixed herbs. Toss in the remaining ingredients & serve. As simple as that. :-)
Pan Bagnat
This is a recipe taught by one of the Chefs I worked with in Australia.
1 Baguette
2-3 cloves of garlic
1 each of red, yellow & green capsicum
2 tomatoes, sliced
1 cup shredded mozzarella cheese
10-15 basil leaves
1 cup extra virgin olive oil
Salt & pepper to taste
Cut the baguette horizontally & remove the center of the bread, leaving a thick crust. Rub the crust with the garlic cloves. Roast the 3 peppers on flame, cool & remove the skin. Chopp the peppers & mix it up, keeping it's juices.
pour the oil on both the sides of the bread. Layer the cheese on the bottom crust. top it with the peppers, then sliced tomatoes. Season with salt & pepper & top it with basil leaves. Cover it with the top crust & wrap the stuffed bread in cling wrap. Refrigerate overnight with some weight on it.
Cut the bread in 1 inch slices to serve.
Made chicken kebabs, yogurt mint dip, white bean salad, & pan bagnat (stuffed baguette)
So here it is:
White Bean Salad:
100 gm white beans, soaked overnight
1 small chopped onion
1 chopped tomato
2 tsp extra virgin olive oil
Juice of 2 limes
1 tsp mixed herbs
1 dried red chilly, finely chopped
Salt to taste
Boil the beans with salt. In a bowl mix oil, lime juice, chilly, mixed herbs. Toss in the remaining ingredients & serve. As simple as that. :-)
Pan Bagnat
This is a recipe taught by one of the Chefs I worked with in Australia.
1 Baguette
2-3 cloves of garlic
1 each of red, yellow & green capsicum
2 tomatoes, sliced
1 cup shredded mozzarella cheese
10-15 basil leaves
1 cup extra virgin olive oil
Salt & pepper to taste
Cut the baguette horizontally & remove the center of the bread, leaving a thick crust. Rub the crust with the garlic cloves. Roast the 3 peppers on flame, cool & remove the skin. Chopp the peppers & mix it up, keeping it's juices.
pour the oil on both the sides of the bread. Layer the cheese on the bottom crust. top it with the peppers, then sliced tomatoes. Season with salt & pepper & top it with basil leaves. Cover it with the top crust & wrap the stuffed bread in cling wrap. Refrigerate overnight with some weight on it.
Cut the bread in 1 inch slices to serve.
