Godrej Sahi Shuruaat Cook Book

Potato Croquettes with Apple Salad Third Year Student - Rizvi College of Hotel Management Chef Potatoes - 3 (medium sized) Vegetable Stock - 1 Cup Sliced, Onions - 1 (medium sized) Crushed Garlic - 2-3 cloves Dried Rosemary - 1 tsp Dried Thyme - 1 tsp Godrej Sunflower Oil - 1/4 Cup Salt - to taste Ingredients Thinly shredded Cabbage - 1 Cup Thinly shaved Carrots - 1 Cup Apples - 1/2 Cup, cut into matchsticks Soy Sauce - 1/4 Cup Crushed Red Chillies - 1-2 tbsp Vinegar - 2 tbsp Sugar - 1 tsp Water - 1/2 Cup Olive Oil - 1/2 tbsp Salad Fondant Potatoes Mix water, soy sauce, crushed red chillies, vinegar and sugar in a saucepan and bring it to a boil. This is the pickling brine. Pour soy sauce mixture over thinly shaved carrots in a bowl and set aside. Cut the potatoes so as to resemble cylindrical logs and submerge in cold water. Sear the potatoes in Godrej Sunflower oil till it forms a golden crust on all sides and take them out on paper towel. Add onions, garlic, rosemary and thyme to the oil and sauté until soft. Transfer the potatoes back into the pan, pour the vegetable stock and add salt. Cover and simmer until the potatoes are tender and the stock has reduced. Take the potatoes out of the pan and strain the reduced sauce and set aside. In a bowl, combine cabbage, apple and the pickled carrots with 1 tbsp of the pickling brine and olive oil. Give it a toss and form a nest on the serving plate. Place the perfectly cooked Potato Croquettes in the centre and spoon that luscious sauce on top. Sprinkle some parsley and serve! Method 35