Cottage cheese steak with leek fondue
300g cottage cheese
2tsp pine nuts
2tsp cajun spice (a mixture of salt, pepper, paprika, onion powder, garlic powder, black pepper powder, white peppercon powder, dried basil, chilli powder, dried thyme, ground mustard and groud cloves, easily available in departmental stores)
60g refined flour (for dusting)
1tsp chopped parsley
20g cheddar cheese
5tbsp cooking cream
4tbsp tomato puree (canned)
6tbsp oil (for grilling)
2tsp chopped garlic
1 large onion chopped
Salt and pepper to taste
Cottage cheese steaks
In a bowl, mash cottage cheese and add chopped cilantro, cajun spice, chopped parsley and refined flour and mix it properly. Refined flour is added to bind the mixture. Keep the mixture aside for 10 minutes. Mix pine nuts and prune together to make the stuffing. Make two balls of cottage cheese and stuff the pine nuts and prune mixture, and shape it like a steak. Dust the steaks with refined flour. Pour some oil in a non-stick pan for grilling. Grill the steaks for 8-10 minutes till they become golden brown in colour on both sides.
For Leek Fondue
In a non-stick pan heat some butter. Add a teaspoon of garlic, one tablespoon of chopped onion and cook it until it is golden in colour. Add leeks and cook it until they are translucent. Then add some cooking cream. Add seasoning of salt, pepper and parsley and some cheddar cheese.
For Tomato Sauce
Heat some butter in a pan, add one tablespoon of chopped onion and a teaspoon of garlic. Sauté them till they are golden brown and add tomato puree. Add seasoning of salt, pepper and parsley.
Blackened Broccoli and Leeks
Heat some oil in a pan. Take Broccoli in a plate; sprinkle cajun spice and water (for consistency). Shallow fry it till it becomes of golden colour
Fry some leeks in a same pan and use as garnish.
Place the leek fondue first on a platter, then place the steaks and put the blackened broccoli pieces on the side. Pour the tomato sauce and garnish with fried leeks.