FoodKraft

Unable to invite your friends over or go out to celebrate Eid. Don’t let lockdown dampen your spirits, treat your palate with delicious and lip-smacking recipes that will add a modern twist to your festive celebrations. Del Monte brings you new innovative recipes to help you overcome lockdown blues. So, what are you waiting for, lets get started.

Grilled Cilantro Citrus Chicken with Spicy Cranberry Sauce

Ingredients:-

For spicy cranberry sauce:

150 grams, Del Monte cranberries
3 to 4 nos, garlic cloves
2 nos, green chillies
1 teaspoon, red chili powder/flakes
3 tablespoons, lemon juice
1 teaspoon, lemon zest
1 tablespoon, butter
½ tablespoon, sugar
2½ cup of water

For Grilled Cilantro Citrus Chicken:

4 boneless chicken breasts
2 tablespoons, melted butter
1½ tablespoons, minced garlic
3 tablespoons, lemon juice
3 tablespoons, orange juice
½ tablespoon, lemon zest
1 teaspoon, minced green chilies
½ cup, cilantro(coriander leaves), finely chopped
Salt and pepper to taste

Method:-

For Spicy Cranberry Sauce:

Soak the cranberries in 1½ cup of hot water. Cover and keep it aside for 1½ to 2 hours.
Add soaked cranberries, green chilies, garlic into a blender and blend it to a fine paste. Transfer the cranberry paste into a wide bottom pan.
Add another cup of hot water, red chili flakes, lemon juice, lemon zest and a tablespoon of butter. Bring it to a boil.
Cook until it reaches the sauce consistency.
Add sugar and mix well.
Cook for another couple of minutes and take it off the heat. Keep it aside.

For Grilled Cilantro Citrus Chicken:

In a bowl, combine melted butter, lemon juice, lemon zest, garlic, orange juice, green chili, cilantro, salt and pepper to taste and mix well.
Add the chicken breasts to the prepared marinade, cover and keep it aside for 30 minutes.
Heat grill pan. Coat the pan with butter and grill the marinated chicken breasts from both the sides until nicely brown and done. Take it off the pan.
To serve, place the grilled chicken on the platter. Top it with the spicy cranberry sauce and serve it along with the roasted veggies and some more cranberry sauce on the side.

NOTE: The consistency of the sauce is totally your choice to keep it too thick or free flowing. If you prefer to preserve this sauce then add ½ tablespoon of vinegar along with the sugar and cook it for 3 to 4 minutes. Cool and transfer it to a clean airtight jar and preserve it under refrigeration easily for 3 weeks.

Tandoori Chicken Taquito

Ingredients:-

200 grams chicken breast
5 tablespoons of Delmonte tandoori mayo
4 whole wheat roti Juice of half lime
1 teaspoon pepper powder
Salt to taste
Lettuce leaves a few

Method:-

Wash chicken breast and pat dry in a kitchen towel. Cut into thin strips. Add salt and pepper powder andDelmonte tandoori mayo to marinate the chicken and let it side for 15 minutes in fridge.
Heat oven at 170 degree centigrade. Place the chicken strips on a baking tray lined with aluminium foil. Bake in oven for about 7 minutes on one side, then ip them and bake the other side for about 7 to 9 minutes. Remove from oven once cooked.
Place a few lettuce leaves on a roti. Place the tandoori chicken pieces, roll it tight.
Serve immediately.

Pineapple Ginger Lemonade

Ingredients:-

1 can Del Monte Pineapple tid-bits
Juice of 2 large lemons
1 inch ginger piece, grated
¼ cup mint leaves
Ice cubes as needed
4 cups of water

Method:-

Add Del Monte pineapple tid-bits along with syrup, few mint leaves, ginger, and lemon juice into a blender.
Blend it well for 30-40 seconds.
Add sugar if needed.
Transfer the blended pineapple lemon mix into a pitcher.
Add water and mix
Take serving glasses and put ice cubes in to it.
Pour the drink and serve.

Fruit Cocktail Fluff