So finally after soaking in the joy though the proud moment, finally pulled myself into drafting this post with the prize winning recipe on demand by family and friends. Indeed 2018 began with this positive note, by being kind enough in presenting me with my first ever Culinary contest, followed by success with the "first Prize". Participation was not on the cards, as silence and space is an essential ingredient to my cooking, so cooking in a well known "Lulu Hypermarket" amidst regular shoppers crowd would have been a whimsical affair, if it wasn't for my friend "Sajida", probably whose impromptu registration of my name into the contest worked for me. Thanks Sajida, and I promise I will never raise an eyebrow if you register me anywhere after this. :)
After mentally scrolling through the different and appealing, umpteen possibilities to deliver for my tryst with destiny I settled in for this dish which is a regular pleaser at home. My hubby's love for grills and sizzlers paid off and have helped me kind of master the art naturally. So this was the same old dish with the only new components being the "Spicy pineapple sauce and minty rice" which were purely experimental and "clicked" I must say. Once you hop on to the sizzler plate it just gives way to endless possibilities. So come along and try this simple and healthy dish, with minimal, easily available ingredients..... with or without the sizzler plate, its delish alike!
Ingredients
- For the parmesan crust chicken steak:
- Chicken breast- 400gms
- Ginger garlic paste- 1 tsp
- Oyester sauce- 2 tbsp
- Soya sauce- 1 tsp
- Black pepper powder- 1tsp (more or less according to taste)
- Grated Parmesan cheese- 200 gms
- For the stir fried veggies:
- Potato- 1 Big size, cut into wedges or handfull of readymade frozen french fries.
- Baby Eggplant purple- 5-6
- Carrot- 1 big cut to fingers.
- French beans- handfull
- Couliflower florets- handfull
- Baby corn- 5-6 pieces cut in two
- Onion- 1 medium size(cut into cubes)
- Baby Capsicum- red, yellow, orange and green cut into cubes. (save few slices for garnish)
- Spring onion whites- 1/4 cup chopped
- Spring onion greens- 1/4 cup chopped
- Pineapple- 1 cup cubed
- Garlic chopped- 2-3 cloves
- Red chilly flakes- 1tsp or as per taste
- Black pepper- 1 tsp or as per taste.
- Oyster sauce- 2 tbsp
- Soy sauce- 1tsp
- Honey- 1 tsp
- Oil- 1 tbsp
- For the spicy Pineapple sauce:
- Fresh pineapple juice- 2 cups
- Fresh lemon juice- 1 tbsp
- Water- 1 tbsp
- Sugar- 1/4 cup
- Green chilly- 1-2 slit as per taste
- Corn flour- 1tsp
- For the Minty rice:
- Basmati rice- 2 cups
- Dried mint leaves- 1 tbsp
- Fresh mint leaves- 1 tbsp
- Green color- a drop(optional)
- Water-5 cups
- Ghee (clarified butter)- 4 tbsp
- Ginger- grated 1tsp
- Salt - to taste
- For the cheesy pepper bread:
- French baguette- 1 medium
- Mozzarella cheese- 1/2 cup
- Grated garlic- 3-4 pods
- Mixed color capsicum(peppers)chopped- 1/4 cup
- Salt to taste.
- Olive oil- to drizzle
- For assembling:
- An iron sizzler plate.
- Oil -2 tsp
- Water 2 tsp
Directions
- For the parmesan crust chicken steak:
- 1Wash the chicken with a pinch of turmeric. Drain water and slice the chicken breast horizontally to get thin steaks. Add rest of the ingredients except Parmesan cheese and marinate for 15 mins.
- 2In a pan drizzle a little oil, heat it and place the steak. Spread grated Parmesan cheese generously on the top side. Allow to cook completely one side before flipping it over, about 6-8 mins. Drizzle some oil on top and gently flip over the cheese side down. Allow to cook completely, till chicken is cooked and cheesy crust formed. (Keep an eye and peek in to avoid the cheese from burning). Once done, flip it over and take off heat.
- For the stir fried veggies:
- 1Heat oil in a wok. Toss in the onions followed by chopped garlic. lightly saute, do not allow to color. Add the chopped spring onion whites and stir. Now add the Red chilly flakes, oyester sauce, soy sauce and pepper. Toss in the potato wedges and stir fry till its cooked by sprinkling water at intervals to avoid sticking to the wok. (if you are using ready made frozen french fries then you can deep fry them separately and add into the wok in the end).
- 2Once the potatoes are almost done, tip in all the other veggies except capsicum and sprinkle water occasionally when the wok goes dry. Stir fry for 6-7 mins.
- 3Add the capsicum and pineapple chunks. Check for salt and season if needed. Stir in the spring onion greens and honey, toss well and take off heat.
- For the spicy Pineapple sauce:
- 1In a saucepan, bring the pineapple juice, lemon juice, water, green chilly and sugar to a boil. In a bowl mix the cornflour with a tsp of water. Carefully add it to the Pineapple mixture, whilst stirring continuously. Remove the green chilly. Allow to cool and use it as dip.
- For the Minty rice:
- 1Wash the rice and soak for 30 mins.
- 2Heat ghee in a pot, add the grated ginger and the dried mint leaves, saute for 2 mins, add the drained rice, stir. Add the water, Color (optional) and salt, allow to boil. Add the fresh mint leaves once the water begins to bubble. Cook until rice is cooked and water absorbed, fluff the rice with a fork once done.
- 3To serve tightly fill bowl with some rice and keep aside until serving time.
- For the cheesy pepper bread:
- 1Cut diagonal slices from the baguette. Keep aside.
- 2In a bowl, add the chopped colorful peppers, garlic and a dash of olive oil. season the mix with salt and pepper. Preheat oven, place the bread slices on a oven proof tray, sprinkle olive oil over each slice, top it with garlic pepper mix and drizzle a generous serving of mozzarella cheese on top. Baked in the oven for 5-10 mins or until the cheese has melted over.
- For assembling:
- 1Place the bread on serving plates. Heat the Sizzler plate until red hot, Keep rest of the components ready.. You need to be ready and very quick at assembling or the heat will just sizzle off the plate. Place the chicken steak.( I used a pineapple crust ring, placed the chicken steak on the bottom of the ring to help it stand upright) surround the sides with stir fried veggies and unmould the rice onto one side. Garnish with carrot roses and colorful capsicum strips. Drizzle the oil in the sides of the hot plate followed by water sprinkle. Watch the Sizzler come to life. Drizzle some spicy Pineapple sauce on top , place some on side as dip and vola! Bon Appetit!
