Thursday, March 28, 2024
ADVT 
Main

Cottage Cheese Steaks By Chef Nita Mehta

By Chef Nita Mehta, 17 May, 2017 12:10 PM
    Serves 4
     
     

    Ingredients

     
    200 gms paneer, cut into 2” squares or rectangles of ½” thickness
    ½ tsp salt, 
    ¼ tsp pepper 
    1 tsp olive oil
    2 tbsp fresh basil leaves or fresh coriander, chopped
     

    For the sauce:

    1 tbsp olive oil
    500 gm (6) tomatoes, blanched, peeled and pureed
    1 tsp chopped garlic, 
    1 small onion, finely chopped 
    1 tsp sugar
    ½ tsp chilli flakes
    1 tsp salt
    2 tbsp chopped fresh basil or coriander leaves
     

    For the topping (mix together):

    50 gm (4 tbsp) parmesan cheese or cheddar cheese
    1 tbsp fresh basil or any other herb
    1 tbsp olive oil
     


    Preparation

     
    For steaks, marinate paneer slices with salt, pepper, olive oil and basil or coriander. 
     
    Boil tomatoes in water for four minutes. Remove the skin and cool. Blend to a puree.
     
    Heat oil in a pan, add garlic and onion. Sauté till soft, add the tomato puree, salt, sugar and chilli flakes. Simmer on low heat for 10 minutes till a slightly thick sauce is ready. 
     
    Pan-fry the marinated paneer slices on a grill pan or a non-stick pan till golden brown marks appear. Do not over cook and harden the paneer. Heat the sauce. Place most of the tomato sauce in an oven-proof flat dish or platter. Arrange steaks. Sprinkle the remaining sauce on the steaks. Sprinkle topping mixture.
     
    To serve, grill in a preheated oven for two to three minutes till heated through or microwave for one minute. Serve with grilled French loaf.

    MORE Main ARTICLES

    Wild Mushroom Biryani

    Wild Mushroom Biryani
    This impressive dish does require a little extra effort that a normal curry but all it needs to go with it is a simple raita and if you can then a green or salad on the side but anything more would detract from the biryani. I like to use a few different types of mushroom so that there are different textures as well as flavours, choose those you like and if your budget allows, buy a few wild, special mushrooms, if not stick to shiitake, oyster and large chestnut mushrooms. Balance the flavour of your sauce using the cream or tomato puree and season knowing that the rice is barely seasoned. 

    Wild Mushroom Biryani

    Add some variety to your grill before summer’s end

    Add some variety to your grill before summer’s end
    Belmont Meats serves up suggestions to spice up your backyard cooking

    Add some variety to your grill before summer’s end

    Comfort food, with a healthy twist

    Comfort food, with a healthy twist
    From ice cream to french fries, there are plenty of vegan comfort foods

    Comfort food, with a healthy twist

    Thanksgiving on the Grill

    Thanksgiving on the Grill
    Minimize activity in your kitchen by cooking your turkey dinner outdoors

    Thanksgiving on the Grill

    Make dinner with blueberries

    Make dinner with blueberries
    B.C. Blueberry recipes for healthy next-day lunches 

    Make dinner with blueberries

    ‘Veganize’ Your Fridge This Summer

    ‘Veganize’ Your Fridge This Summer
    Tips for plant-based choices on essentials

    ‘Veganize’ Your Fridge This Summer