Tricoloured Recipes You Must Try

CREAMY BRANDY COCKTAIL
Ingredients
20 ml Cognac
20 ml Baileys Irish Cream
20 ml Creme de menthe (Green)

Method
Take a shooter glass and layer the following ingredients starting with creme de menthe then baileys and then cognac.

SWEET & SOUR COOLER

Ingredients
60 ml kiwi puree
60 ml pineapple juice
60 ml mango juice 

Method
Take fresh kiwi fruit and blend it into puree. Remove a pilsner glass, add the puree, next add crush ice and layer it with mango and pineapple juice.

THREE-LAYERED BAKE with chicken, spaghetti and potato

Recipe by Purity Braganza

For the Saffron Layer
1/2 kg potato
100 gm grated cheese
1tbsp butter
1/2 cup milk
1 tbsp haldi powder
1 tsp of yellow food colour 

For the White Layer
1 packet egg noodles
1 egg

For the White sauce
100gm grated cheese
1 cup milk
1tbsp flour
1tbsp butter
1 chicken soup cube

For the Green Layer
400 gm chicken mince
1 onion, chopped fine
1 tomato, chopped fine
1 green chilly
1tbsp ginger-garlic paste
2 bunches of spring onion greens, chopped fine
1 egg
2 tbsp green food colour

Method
For the saffron layer
Boil potatoes. Mash and keep aside. Grate 100 gm cheese and add it to the mashed potatoes. Add milk, butter and haldi and mix well.

For the white layer
Cook the noodles for 3 mins and keep aside.
To prepare the white sauce,(stovetop). Melt butter in a pan, add 1 tbsp flour and mix well. Add the milk and keep stirring. Then add the grated cheese and soup cube. Stir till it thickens. Take off the fire. Beat 1 egg. When the sauce has cooled, add the beaten egg, stirring continously. Add the white sauce to the noodles.

For the green layer
Cook the chicken mince for about 10 minutes. Add onion, tomato, green chilly and ginger-garlic paste. Add salt to taste. Next, add spring onions. Grind all the ingredients to a fine paste. Add green food colour and mix well.

How to layer
Grease a square baking dish (preferably glass). Layer the bottom with the green chicken paste, then add the noodles for the white layer and top it up with the saffron mash potatoes. Bake in the oven for about 20 mins

TIP: After it cools, keep in the fridge for about half an hour. Then slice.

CHICKEN ROULADE with ginger-spiced spinach


Recipe by Chef Fahad Badri, Frisbees

Stuffed Chicken
Ingredients
250 gm Chicken Breast 
Salt to taste
Pepper to taste

For the Stuffing
Ingredients
50 gm carrots, peeled and sliced
1/2 tsp thyme 
1 tsp oil 
Salt and pepper to taste

For the potato cheese mash
Ingredients
40 gm boiled potatoes 
5 gm butter 
10 gm cream 
10 gm cream cheese 
1 tsp garlic 
Salt and pepper

For the ginger spinach
Ingredients
75 gm spinach 
3 gm ginger, grated
Salt and pepper

For the balsamic sauce
Ingredients
100 ml balsamic vinegar 
15 gm garlic 
1 tbsp oil 
10gm butter 
2 gm rosemary 
Salt and pepper to taste

Method
Flatten the chicken breast with a steak hammer. Seasonit with salt and pepper and keep aside in the fridge. 

Place the sliced carrots on a baking tray. Sprinkle oil, thyme, salt and pepper on it. Place in the oven at 160°C for 10 minutes until caramelised.

For the mash, grate the potatoes and keep aside. In a pan, heat butter until it melts and add the garlic. Cook for about two minutes. Add the potatoes and cream and further saute for a couple of minutes. Remove from flame, season and add cheese. Place the roasted carrots on the flattened chicken breast and top it with the potato mash. Fold the chicken into a cylindrical shape and wrap it with silver foil like an éclair. Place it on an oven tray and bake for about 8 minutes at 180°C

In another pan heat oil to medium heat and add garlic. Cook on a low flame. Add the balsamic vinegar and further cook it. Add the rosemary and let it it simmer for about 4 minutes. Finish with butter and keep aside. Saute spinach in a pan until cooked. Finish with grated ginger and season to taste.

Remove the chicken from the oven and unwrap the foil. Place the chicken on a greased pan at medium heat and brush with balsamic sauce until golden brown from all the sides. Cut the chicken into desired shape and place it over the ginger spinach. Drizzle with the remaining balsamic sauce. You can also garnish it with grated fetta cheese (fresh).

DESSERT: CITRIC DELIGHT

Recipe by Chef Fahad Badri, Frisbees

Ingredients
25gm kiwi
25gm orange
15gm white choc
15gm cream cheese
10gm gelatin
100ml water
1 lemon
25gms sugar
Mould (any shape and size)

Method
Peel the fruits, cut them as well as the chocolate into small squares. Then remove gelatin in a bowl, add 30 ml of water and microwave it for a couple of minutes until it disolves. In another bowl squeeze the lemon, add sugar and water to the lemon juice and stir till it mixes. Now, add the gelatin mix to the lemon water and stir well.

In the mould, first put the kiwi cubes and pour in the lemon-gelatin mix till all the cubes are covered.Then refrigerate for about 20 min.

Next, remove the mould, pour the lemon-gelatin mix in it till half of the remaining space is filled. Drop in the cubes of chocolate and small droplets of the cream cheese. Let it set in the refrigerator for another 20 minutes.

Remove the mould from the refrigerator again, place the orange pieces in the remaining space and pour lemon-gelatin mix to cover the oranges. Let it set in refrigerator for another 20 minutes.

Remove it for the last time, unmould your desset with the help of a knife by scraping on the sides of the mould.And voila, you've got your tricoloured citric delight. It's best to have it when cold.

Coordinated by Pooja Bhula and Avril-Ann Braganza