Sunday, 15 April 2012

chicken with roast potatoes and asparagus !!




There s a famous saying which goes "You eat with your eyes"
Plating and food presentation play a huge role in how we experience food. The presentation of your dish  takes it to a new level...So this Easter I tried to incorporate my learnings from the episode series of MasterChef Australia to our meal ... and cooked up this  traditional dinner of Roast,Potatoes and Veggies!!!

So here's how you can make this simple yet exquisite dinner for your loved ones !!!



 
Chicken Roast 

Ingredients
2 Chicken Breast Fillets
1/4 cup Yoghurt
1 Spring onion chopped
1/2 tsp ginger garlic paste
1/4 tsp cumin pwd
1/4 tsp paprika
1/2 tsp tandoori masala
1/4 tsp coriander pwd
Salt to taste

 Method
For the marinade blend all the above ingredients in a blender.Marinate the fillets for about 2 hours . Take out the fillets from the marinade and brush with oil .Now roast in the oven for about 40 minutes at 180C.



Roast Potatoes

Ingredients

2 Large potatoes
2 tbsp oil
Salt,pepper  and chilli flakes

Method
Place the potatoes in a large saucepan and just cover with cold water. Bring to the boil then boil, uncovered, for 7-8 minutes.Meanwhile, switch the oven to 220C and place the oil  in a large roasting tin towards the top of the oven to heat thoroughly.Drain the potatoes thoroughly . Return them to the pan in batches and shake vigorously to soften the edges, or you can scratch them with a fork.Take the tin from the oven and add the potatoes. Turn them quickly in the oil then cook at the top of the oven for 50-60 minutes, turning once halfway through cooking until crisp and golden on the outside and soft in the centre. Drain and sprinkle with salt,pepper and chilli flakes. Serve immediately.


Asparagus 
Ingredients

 4 Asparagus
 1/2 tsp Olive oil
Salt to taste
1/2 tsp Lemon juice

Method
Trim the edges of asparagus and brush it with oil .Bake it in the oven for 15 minutes at 180C.Take it out and season it with salt and a drizzle of lemon juice.

For rice go to my previous post (The only change is turmeric instead of soya sauce ).

Plate up rice on the plate.Place the chicken fillet on top.Place roast potatoes and asparagus as sides.
Enjoy the pleasure of fine dining at your own home ...:)  :)







9 comments:

  1. Lovely post... Hi Charu I have been following your blog for a while and I like your lovely work.. And so I wanted to award you the lovely blogger award!! I think you don't mind and thank you for all the good work you've done!!! Visit http://youtoocancookindianfood.blogspot.in/2012/04/lovely-blogger-award.html to know more!!!
    All the best!!!

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  2. Hi,
    Just wanted to congratulate you on your award passed to you by Divya.

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  3. So lovely presentation!
    Good work
    http://followfoodie.blogspot.com/

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  4. Very tempting meal Charu! Totally gourmet style ;)


    Chef Al dente New monthly series: Meal of the Month! Send in your entries for April now...

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  5. lipsmacking...true deliciousness..;)
    Tasty Appetite

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  6. I dont mind inviting myself to ur place to enjoy this wonderful spread..Makes me hungry.

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  7. lovely!.can imagine the taste.......must be really really good..
    Maha

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  8. Oh wow!!nice presentation...must be really delicious.

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