Lifestyle

Lulu’s Special

Ionce tried to live as a vegetarian few years ago but just cannot help my appetite raison d’être. Yet this year I am among those who prefer healthy eating practice,
14 Sep 2014 10:03
Lulu’s Special
Sportsman of the Year winner Mosese Nauci (left) and Sportswoman of the Year Kelly Sharma with their awards during the Sabeto College annual prizegiving on December 3, 2020. Photo: Waisea NASOKIA.

Ionce tried to live as a vegetarian few years ago but just cannot help my appetite raison d’être.

Yet this year I am among those who prefer healthy eating practice, especially when you talk about fresh food and vegetables to accompany meat in your meals.

Then you need to be at the Lulu Bar, Cafe and Restaurant at the impressive Port Denarau Marina in Nadi.

Sous chef Amlesh Atish Chand, who has been past and parcel with Lulu’s for the last eight years, presented one of his new special menu which is yet to be endorsed  – Lulu’s Classic Herb Crushed Chicken and Beef.

“Herb Crushed Chicken and marinated red wine beef on a bed of potato roasti serve with steam vegetables and classic red wine sauce garnish with cassava straw,” describe Mr Chand while assembling his signature dish.

“This is Lulu Bar’s classic menu for special function and it is yet to go on our menu list.

“This is part of the unique dishes set up by the chef and this is my own style.”

Mr Chand said the dish was specially made for this week’s page.

“When I heard that a Fiji Sun team is coming, I tried to think of this meal.

“I have been reading in the cook book and the internet of putting two kinds of meat in a plate and this case, chicken with beef,” he said.

He said the ingredients involved locally grown food apart from zucchini and broccoli.

Ingredients:
– 100 gram Beef Tenderloin
– 100g chicken breast
– 10g carrot
– 10g Zucchini,
– 10g Celery
– 10g Pumpkin,
– 10g Broccoli
– 5g Parsley
– 5g Thyme
– 5g peanut

Red wine sauce
– 100ml Beef stock
– 50ml red wine
– 2g Susa
– 5g salt
– 5g pepper

Potato Roasti
– 50g Slice Potato
– 5g salt
– 5g pepper

Methods:
– Marinate the beef with red wine and soak it for 30 minutes,
– Grill chicken for 10 minutes
– Grill Beef to medium
– Rack to keep juicy and tender
– Balance the vegetable and get ready with the sauce
– Deep fry the potato roasti
– Put the Potato roasti in the middle of the plate and drilled with sauce. Surround with carrot Juilliane
– Step the beef and drizzle the red wine sauce on top and place the chicken breast coated with herbs on the top.
– Garnish with Cassava straw

Writer’s suggestion:
This menu could go well with red wine especially Chardonnay since there is a red wine sauce.

 

Feedback: waisean@fijisun.com.fj

 



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