CONTINENTAL

Ostentatious Mouth Watering Dishes!

By Angela Kateemu

RECIPE: Seafood Platter, Chef Salad!

CHEF: Haidar

PLACE: Common Wealth Resort, Munyonyo

There is nothing that works a big appetite like eating in an ostentatious lakeside resort with a 5-star chef! I had the pleasure, not only of dining, but also of joining Chef Haidar as he prepared mouth watering, less intricate, Continental dishes.

SEAFOOD PLATTER

(Serve with Mashed potatoes and Dill Caper Sauce)

Many people make faces at the thought of Seafood. Trust me; you will find them rather tasty, they’ll grow on you. Breakaway from your monotonous Fish Stew and explore a wave of other aquatic goodies!

Ingredients

* Nile Perch

* Salmon

* Squids

* Prawns

Marinade

* Black pepper

* Fresh Parsley

* Garlic, chopped

* Lime juice

* Salt

Preparation

* Marinate the different Seafoods with black pepper powder, chopped parsley, garlic, and lime juice

* Add a little salt to taste  and leave the marinade to soak in the different Seafoods for about an hour

* Spread a little oil on the flat hot grill

* Take the marinated pieces to the grill

* Grill each side for around 2 minutes until the pieces turn brown

* Take off the grill, when ready

Making Mashed Potatoes

* Boil the Irish potatoes in water and salt, until ready

* Mash the ready Irish Potatoes

* Put a little butter on a pan, over fire

* Add the mashed potatoes and mix

* Take off the fire

Making Dill Caper Sauce

Dill herbs go well with all types of Seafood

* Heat Cream in a pan

* Add fresh Dill herbs to cream

* Add Caper seeds (available in supermarkets) and stir

Serving

* Arrange the Grilled seafood around a serving of mashed potatoes

* Spread with Dill Caper Sauce

* Garnish with steamed, buttered Broccoli, Cauliflower and carrots

* Finish with Balcamic (Dark brown liquid)

CHEF SALAD

Ingredients

* Canned Tuna fish

* Mixed Veggies (Broccoli, Lettuce, Tomatoes

* Lemon

* Cous Cous (Moroccan Traditional Dish -available in Supermarkets)

* Dressing (mix Vinegar, English Mustard and olive oil)

Making Cous Cous

* Steam Cous Cous in Chicken Stock for five minutes

* Add chopped bell peppers (green, yellow, red)

* Let it cool (because you are going to use it as a salad!)

Chef Haidar of Common Wealth Resort, Munyonyo grills the sea food

Grill the pieces until they brown

Marinated Seafood ready to be grilled

Marinated Seafood ready to be grilled

Chef Haidar of Common Wealth Resort, Munyonyo makes his special salad

Chef Salad with Cous Cous 

Ingredients for the salad

Preparation of Chef Salad

* Mix the veggies together with Tuna and a little dressing

* On a platter, put a serving of Cous Cous

* Surround it with the Mixed Salad

* Garnish with fresh coriander and sprinkle a little Mango Coulie (Yellow)