Saturday, January 15, 2011

Cool & Whipped

Last weekend, we hosted a dinner party for some of our friends. I served these delicious bite sized pieces of flavour-filled-freshness as appetizers and they were a beautiful, light start to a rather heavy main course. Use the freshest cucumbers you can find. Hand whip the yogurt into luscious, creamy submission. Gently knead the lemon between your palms before slicing.



Fresh Lebanese cucumber, unpeeled - 1
Low Fat Greek Yogurt, whipped - 2 tablespoons
Chicken breast, roughly diced - 1/2, approximately
Lemon Juice, from half a gently kneaded lemon
Low-fat Yogurt - 1/2 cup, approximately
Chicken 65 masala* - 1 teaspoon, or to taste
Coriander leaves, chopped - as required


Make a marinade of yogurt, lemon juice and Chicken 65 masala* in a small non reactive bowl. Put the diced chicken breast in and coat well. Cover and leave to rest for about half an hour. Cook on a grill pan. Once cooked, taste for seasoning and add salt & pepper if needed. Remove and set aside until required.

Before serving the appetizer, wash the cucumber and pat dry. Cut into rounds. Top each round with some cooked chicken and ladle a scant 1/4 teaspoon of whipped yogurt on top. Garnish with chopped coriander leaves. Serve atop an unadorned circular white plate.

This dish is more than just aesthetically appealing - it is healthy, light and beautifully flavoured.

*Available at any Indian grocery store. If unable to find, substitute with a generic curry powder.

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