ENTERTAINMENT

Chicken Papputties @ Lulu’s

Chefs do go the extra mile to create a masterpiece when it comes to their profession. If you are looking for something tantalising and to be out of the blue
08 Feb 2015 10:19
Chicken Papputties @ Lulu’s

Chefs do go the extra mile to create a masterpiece when it comes to their profession.

If you are looking for something tantalising and to be out of the blue then you need to taste this meal.

A special menu range and depicts an Indo-Asian flavour especially with the presentation and the colour and aroma is definitely mouth-watering.

Chef: Nitesh Chand, 25

 Restaurant: Lulu’s Restaurant and Bar at Port Denarau, in Nadi.

Experience: Has been associated with the Lulu’s Restaurant since June 12, 2013.

He completed his Trade Certificate in Cookery at Korovuto College vocational before joining Sitar Thai Restaurant and Bar in 2009.

Mr Chand said cooking was his hobby where he could come up with presentable fine dining dishes.

“I fell in love with cooking at a very young age since then I took up courses then now I’m here living my dream,” Mr Chand said.

“Here I am incorporating my skills with the mandate of the Lulu’s Restaurant. We are always focused to serve the best to our clientelle which is very important to our service.”

His favourite dish is butter chicken.

Background:

Born and bred in Sonaisali, Nadi.

meal: Papputies of chicken stuffed with vegetables on a bed of curry rice served with steam vegetables and herbs white sauce.

Ingredients-Chika Marinate

Chicken                                             200 gms

Carrot                                               5g

Zucchini                                            5g

Onion                                                5g

Tomato                                             5g

Herbs                                                5g

Salt                                                    5g

Desiccated Coconut             10g

Ingredients-Curry Rice

Rice                                                   50g

Turmeric Powder                            5g

Butter                                                50g

Salt                                                    ¼ tsp

Garlic                                                1 clove

Coriander              5g

Ingredients-Herbs white sauce

Basame sauce                                  100ml

Herbs                                                5g

Salt                                                    ¼ tsp

Pepper

White sugar

Method:

– Bit the chicken spread all the vegetables with thyme, parsley, coriander, salt and pepper on the chicken breast with coconut and coriander

-roll the chicken and grilled tender until cooked

– Base the sauce on the plate and place curry rice on it in the middle of the plate.

– Place the two pieces chicken on the top of the curry rice and top it with sauce garnish with papadum strips and parsley.

 

Writer suggestion:

Goes well with red wine or mango smoothies available at Lulu’s.

 

 

 

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