Opportunities Today :- August 2005
Issue
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To Tingle the
Taste Buds....
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Festive Fish Gratin
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Ingredients
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Method
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400 gm frozen cod |
Place the fish block in a greased, ovenproof dish. Season with salt and put it in an oven at
225 C for 8 to 10 minutes. Sauté the onions in the butter, in a frying pan.
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1 tsp salt |
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3 onions, chopped |
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250 gm tinned crushed tomatoes |
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Salt, to taste |
Add the crushed tomatoes and allow it to thicken a little. Boil and mash the potatoes and serve with the fish.
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Freshly ground black pepper, to taste |
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1 kg tomatoes |
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2 tbsp butter |
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250 ml milk |
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2 egg yolks |
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Sesame Chicken
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Ingredients
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Method
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500 gm drum sticks
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Season drum sticks, coat in the egg and pat on the sesame seeds, to cover completely. Now place them on a foil and bake at
200 C for approximately 35 minutes.
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Herb salt, to taste
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1 tsp curry or paprika powder
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1 egg beaten
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4 tbsp sesame seeds
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Above exclusive
recipes are selected by head of Hotel Management Department of
IHCTM - RBCS Group.
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We are sure the
taste of the new dishes will be greatly relished!!.
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