TOMATO SAUCE
Four or Five Garlic Cloves
One Onion
Six Tablespoons Tomato Puree
Half a Cup of Chicken Stock
Pinch of Crushed Chilli
Salt and Pepper to Taste
Olive oil
Finely chop around five decent cloves of garlic and a medium sized onion. In a pan on the heat add a couple of tablespoons of olive oil. When the oil heats up, add the garlic and sauté for a minute till the aroma of the garlic comes through. Then add in the chopped onions and continue to sauté till the onions become translucent. When that happens add a couple of tablespoons of tomato puree and mix well. At this point add in a quarter of a cup of a light chicken stock. Again mix it well and allow for the ingredients in the pan to cook. After a couple of minutes of cooking, add in another couple of tablespoons of tomato puree and mix well. Too loosen the mixture in the pan add in just a bit more of the stock again and continue cooking. Finally add in three more tablespoons of the tomato puree, another splash of the chicken stock and mix it all well. Season the sauce with a pinch of salt and also add in a pinch of crushed chilli for some spice. Cook for another couple of minutes, and then sieve the sauce making sure all the sauce is extracted leaving behind bits of garlic and onions. The residue can be discarded as all the flavours would have infused into the sauce during the cooking process.
GOURMET CHICKEN BURGER PATTI (STUFFED WITH CHEDDAR CHEESE), ITALIAN BRUSCHETTA (ONION AND MUSHROOM TOPPING)
For the Chicken Burger Patti:250 Grams Chicken Mince
Half an Onion
One Celery Stalk
Pinch of Cumin Powder
Pinch of Crushed Chilli
Capers (Optional)
Cheddar Cheese
Oil for Frying
Bread Crumbs for Coating
One Egg
For the Bruschetta:
Once Slice French bread
One Onion
Four Button Mushrooms
A Teaspoon Each of Vinegar and Lemon Juice
A Pinch of Crushed chilli
Salt and Pepper to Taste
Olive Oil
In a bowl add roughly enough chicken mince to make a burger patti the size of your palm. To it add half and onion finely chopped, a stalk of celery also finely chopped, a pinch of cumin powder and crushed chilies, a teaspoon of finely chopped capers (optional), and a pinch of salt and pepper. Mix all the ingredients well and divide into two equal portions. Flatten them both out to a thickness of around half an inch. From a block of cheddar cheese, cut a two inch piece and place it in the center of one of the chicken portions. The cheese can either be grated, cut in cubes or as mentioned be in the form of a decent slab. Take the other chicken portion and place it over the first one, and then carefully seal the edges completely concealing the cheese. Shape it into a neat looking patti and then leave aside to be shallow fried later. Move on to the bruschetta topping.
Roughly slice an onion and around four decent sized button mushrooms and set aside. In a pan heat some olive oil and a knob of butter, and add the sliced onions. Sauté the onions for a bit but do not brown them. After a minute or so add in the mushrooms and continue sautéing. Then add in a pinch of crushed chilli, a splash of lemon juice and vinegar each, salt and pepper and a teaspoon of brown sugar. Toss all the ingredients in the pan well and when the mushrooms have cooked well turn off the heat and set aside.
For the frying of the chicken burger patti, arrange two plates, one with a mixture of bread crumbs and parmesan cheese, and the other with a beaten egg. Carefully dip the patti in the beaten egg, and then coat it with the bread crumbs mixture. Repeat the process again with the egg and bread crumbs to ensure a nice uniform coating. In a pan heat some olive oil and carefully place the patti in the pan for frying. Fry each side for roughly two minutes or till the coating turns a nice golden brown
Toast a slice of French bread in butter till it browns ever so slightly. Place it in the center of a serving plate and top it with a decent helping of the onion and mushroom mixture. Cut the chicken burger patti in half and place it on the bruschetta, with the other half leaning against it. Smear the tomato sauce around and serve.
