The response has been overwhelming! FOOD FOR THOUGHT presented by ICE Today and Samsung saw some scrumptious dishes presented exquisitely on Facebook and Instagram! As promised, we have picked two of the most delicious-looking dishes as winners of the competition. So, feast your eyes and keep note of these mouth-watering recipes!
Classic Surf and Turf
Ingredients:
Ribeye steak – 200gms
King Prawn (large) – 200gms
Garlic (minced) – 1 clove
Lemon/lime juice – 1 tablespoon
Parmesan cheese – 2 tablespoon
Olive oil – 1 tablespoon + enough to coat the pan
Butter – 2 tablespoons
Garlic (smashed) – 2 cloves
Salt and pepper – to taste
Instructions:
1. Clean and devein the prawn but leave the shell on, butterfly it by cutting along the inside of the prawn – make sure not to cut all the way through.
2. Marinate the prawn with garlic, lemon/lime juice, 1 tablespoon olive oil, salt and pepper for an hour.
3. Preheat the oven to 175 (degrees C). Place the prawn in an oven safe dish, pour the marinade on it, top it with Parmesan cheese and bake for 10 – 15 minutes.
4. While the prawn bakes, heat a heavy skillet on a medium high flame. Once heated, coat the pan with olive oil.
5. Pat the steak dry, season it with salt and pepper and lay it on the pan; for the perfect crust don’t move it or touch it.
6. After 2 minutes flip it and repeat. Add the butter on the steak and then the smashed garlic.
7. Tilt the skillet and with a spoon, baste the steak with the butter for a minute or so, and then take it out on a plate, cover it with foil and let it rest for 10 minutes. Letting it rest will help seal all the juices enhancing the flavor. The prawn should be done by the time the steak is ready.
8. Once ready to plate, cut the steak against the grain, place it next to the prawn and serve with your desired sides like mashed potatoes and vegetables.
*cooking time for both the steak and prawn will vary on the size and the desired doneness of the meat.
Creamy Tomato Cheesy Chicken Breast
Ingredients:
2 boneless chicken breasts (½ kg)
Vegetable oil
Ingredients for marinade:
Mustard oil 2 tbsp
Ginger paste 1 and ½ tsp
Garlic paste 1 and ½ tsp
Red chili powder 1 and ½ tsp
Salt 1 and ½ tsp
Garam masala powder 1 tsp
Coriander powder ½ tsp
Ingredients for sauce:
6 Whole tomatoes
Puck crème 100 gram
Soya Sauce 1tsp
Shredded mozzarella cheese 50-70 gram
Salt 1tsp
Half glass chicken stock
Some curry leaves
Hot tomato Sauce
Butter 50-70 gram
Chopped onions 6 to 7 piece
Instructions:
Take the chicken in a bowl and mix well with all the ingredients for the marinade. Mix until combined. Fry the chicken right away with vegetable oil on medium heat for 8-12 minutes. After that, put aside the chicken for about 10 minutes.
In the meantime, in a separate pan, boil the tomatoes for several minutes. After the tomatoes are boiled peel the skin from tomatoes and smash it with a spoon. Heat up the butter in a pan and fry the chopped onions in it until it becomes golden brown. Then, add the Puck crème, salt, soya sauce, cheese, chicken stock and simmer. When this mixture turns goldenish yellow, the sauce is ready.
Add the chicken that was set aside. After mixing the chicken in the sauce, add some curry leaves and then cover the pan for 7-8 minutes cooking on low heat. After that, turn off the stove and add the butter and cover the pan again for 2 more minutes. Afterwards, plate and garnish the dish with some beautiful fresh curry leaves and enjoy!
Device used to take photo of the dish: Samsung Galaxy A51