serves 2)

Friday - - Society Living Leisure - RECIPE BY CHEF AK­SHAY NAY­YAR, FOOD­SHALA JUDGE

Food­shala’s Ak­shay Nay­yar shows you how to el­e­vate or­di­nary recipes to gourmet stan­dards.

Prep time: 10 mins

Cook­ing time: 10 mins

In­gre­di­ents For po­lenta: 2 tbsp but­ter 1 cup po­lenta 2 cups boil­ing hot milk 1 tsp finely chopped pars­ley pinch salt For cracker stacks: 3 tbsp Greek yo­gurt or hung yo­gurt 2 tbsp finely chopped olives 6 crack­ers 1 cherry tomato, halved For salsa, mix to­gether: 5 tbsp chopped beet­root, boiled 1 tbsp roasted gar­lic cloves 2 tsp olive oil 2 tsp lemon juice 2 tsp honey 1 tbsp chopped salad leaves Method: 1. To pre­pare po­lenta, place but­ter and po­lenta in pan and sauté over low heat un­til po­lenta be­gins to turn golden brown. Add milk, pars­ley and salt and whisk un­til po­lenta soaks up all milk and there are no lumps. 2. To pre­pare cracker stacks, mix to­gether yo­gurt and olives. Place small por­tions of yo­gurt mix­ture be­tween a stack of three crack­ers, top­ping off with a small por­tion of yo­gurt mix­ture and a cherry tomato half. Re­peat to make an­other stack. 3. To serve, place a por­tion of po­lenta on a plate, along with salsa and a cracker stack.

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