1. KEDER KADARMOHAIDEEN
SHALLOTS JUS:
Roast 2 pcs peeled shallots with garlic and rosemary.
Infuse the Shallots in Veal jus and reduce until desired
consistency.
COUSCOUS SALAD:
Marinate Couscous with salt, 01 tsp of Olive oil. Soak saffron
with 3 to 4 tsp of water and keep aside.
Pour boiling water in to marinated couscous until couscous
cover with water. Don’t pour too much. Cover the couscous
bowl with cling film and set aside about 5 minutes.
Remove the film mix couscous with soaked saffron. The color
will change in to nice beautiful golden color.
Sauté some chopped onion, chopped garlic with some chopped
red bell pepper and parsley. Combine sautéed vegetable and
Couscous, adjust the seasoning with salt and pepper. If you like
add some drops of lemon juice.
GRILLED VEGETABLE:
Slice the zucchini in to 2mm thick long length slice. Each 4
slices green and yellow.
Cut balance zucchini, bell pepper, tomato (seedless) eggplant
and shallots in to small brunoise.
Crush the garlic. Marinate brunoised vegetable with salt,
pepper, crushed garlic and rosemary.
Grill the vegetable in flat hot plate grill until tender.
Blanch sliced zucchini and cut long stripes around 3mm wide
and long. Try to keep colored side of both zucchini.
Make a mate with zucchini stipes and stuff grilled vegetable and
to it and make parcel look like ball.
INGREDIENTS
250 Gm Striploin
1 Nos green Zucchini
1 Nos Yellow Zucchini
1 Nos Eggplant Small
1 Nos Red Bell pepper
1 Nos Tomato
3 Nos Shallots
2 Clove Garlic
2 Tsp Parsley Chopped
100 Gm Couscous
2 Leaf Saffron
20 Gm Butter
3 Tsp Olive Oil
To taste Salt
1 Sprig Rosemary
500 Ml Veal Jus
BEEF STRIPLOIN, GRILLED VEGETABLE,
WARM COUSCOUS SALAD AND
SHALLOT JUS