Relish STICK FOOD
STICK food has always been a hassle-free way of enjoying grilled meats on the move. And while they will always enjoy prime place on the plate, you can now enjoy vertical skewered like creations like mini pancakes or cakesicles, banana split etc giving vertical elevation a nudge to the top. Here’s what you can feast on the next time you are looking to enjoy food on a stick.
MUTTON GILAFI KEBAB
The Mutton Gilafi Kebab is minced mutton mixed with spices, placed on skewers and cooked to perfection in a tandoor. It is served on an inverted hanging skewer with naan, onions and green chutney.
DARK CHOCOLATE CANDY
This candy is a gult-free treat made with popcorn, oats, dark chocolate and rock candy.
It’s unicorn inspiration all the way with this treat. Essentially a cake mixed with Nutella and chocolate ganache and coated with plain chocolate then decorated for the cute and quirky look.
While the tenderloin patties have always been the one to look out for cushioned between two burger breads. Here, you can enjoy a juicy one on skewers with bone marrow served with herb vinegrette.
BANANA SPLIT BITE
This is a droolworthy dessert that’s generally a fan favourite served in a bowl, shared by one and all. However, here you can enjoy it all by yourself on a stick, drizzled with chocolate sauce and honey, garnished with mint sprig and tempered chocolate.
You can enjoy chicken lollypops in an unconventional way. Marinated with chilly paste, deep-fried and then tempered with curry leaves and mustard, finished with yoghurt.
CHICKEN DRUMSTICK SKEWER
This chicken drumsticks is pre-marinated, cooked in clay oven with cheese served along with exotic vegetables, pilaf rice served with jerk sauce.
GRILLED SOUTHERN SPICED PRAWNS
The prawns are marinated with the blend of spices and then grilled to perfection, giving it a charred effect and a smoky taste.
These dish is an inspired take on a traditional Italian antipasti Crocchette and the East Indian snack potato chop.
MINI BANANA PANCAKE SKEWERS
These bite-sized treats are a great option for those looking to stack it up but not over indulge.
BEET SALAD ON A STICK Ingredients
● 1/3 cup olive oil
● 3 tablespoons balsamic vinegar
● 2 tablespoons Dijon mustard
● 1 tablespoon honey
● 1/4 teaspoon salt
● 1/4 teaspoon black pepper
● 2 beetroots
● 2 cups arugula
● 1 log (4 ounces) goat cheese
● 1/2 cup California walnuts, chopped
● 1/4 cup honey balsamic vinaigrette
Vinaigrette In a bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt and pepper. Set aside.
Preheat oven to 400°F. Slice the tops off the beetroot close to the root and give them a good scrub. Loosely wrap the beets in foil and roast them in a preheated oven for 50-60 minutes. Let them cool, then use a paper towel to rub the peel off. Slice them into rounds, then quarter slice the rounds. Ready your ingredients and skewer the ingredients like an assembly line. Start with two quarters of a beetrot, a bunch of arugula, then a slice of goat cheese. Top the salad sticks with chopped walnuts and a drizzle of honey balsamic vinaigrette. Recipe courtesy: Chef Sabyasachi Gorai