you are what you eat
Cutlets whether they are vegetable, chicken or other are a staple in most homes during Ramadan. This is an easy way to make your cutlets into something different and exotic.
I bought a packet of Potato cutlets from Hanover Bakery recently. These Mccain Cutlets are imported from India, they are spicy, and absolutely delicious! I would usually grill them in the oven and serve with chutney but today….
I have topped them with a grilled red pepper pesto, cubed cucumber and roma tomatoes with a balsamic vinegar dressing. I usually make a batch of pesto, scoop it into ice trays and freeze, ready to use when needed.
For this flavourful Red Pepper Pesto you will need:
1/2 cup pine nuts, roasted
1/4 cup macadamia nuts,
4 red peppers, roasted and skin removed
1/2 cup packed fresh basil leaves
2 cloves garlic
1 small red chilli, seeds removed
2 tablespoons grated Parmesan cheese
1/4 cup good olive oil
Salt and freshly ground black pepper
– Grill the red peppers in a hot oven, once charred, remove and wrap in plastic until cool. Remove the skin and place into food processor.
– Add all the ingredients to the food processor besides the olive oil.
– Close the lid and start the motor. Slowly pour the oil in until the mixture starts to combine well.
– Keep the motor going until a smooth paste is formed. Scooped into ice trays and use when needed. This pesto is delicious when spread on sandwiches, in pastas and even in omelettes.