Roquette salad in Tortilla bowl
Roquette salad in Tortilla bowl (For 2 persons)
250g of ''baby" roquette (''baby" roquette taste is milder than the mature ones)
2 Tortillas (~Rs60 the packet of 5 in most hypermarkets)
Salt and pepper to season
2 tablespoons of Olive oil
150g of cherry tomatoes
2 small onions (chopped)
2 cloves of garlic (chopped)
1 teaspoon of sugar
200g chicken breast
250g of white button mushroom (refer photo step 3)
1 teaspoon of garlic chili sauce (refer photo step 4)
2 tablespoons of vegetarian stir-fry sauce (refer photo step 4)
2-3 branches of thyme
3-4 small peppers of different colors (refer photo step 6)
25g of Parmesan Cheese
8 black olives
Note: For the baking mold of the Tortilla, I have seen them being sold at Intermart at Bagatelle once. On my side I purchased a box of 4 molds on Ebay...
Step 1: In your pan, add your chopped onions, chopped garlic, 1 teaspoon of sugar, 2 pinches of salt, 2 pinches of pepper and 1 tablespoon of Olive oil and allow to cook on a low-medium heat until your onions become soft and translucent. Do not forget to stir them from time to time.
Step 2: While your onions are cooking, slice your chicken breast into thin slices (remove the bones and skin) and when your onions are done, add your sliced chicken breast and another tablespoon of Olive oil ..
Step 3: While your chicken is cooking, clean and cut your white button mushroom into thin slices and as soon as your chicken is done (off-white color), add your mushroom slices. On high heat, stir-fry your chicken/mushroom mixture for 3 minutes !
Step 4: Add 1 teaspoon of chili garlic sauce and 2 tablespoons of your vegetarian stir-fry sauce.
Step 5: Continue to stir-fry your chicken/mushroom mixture on high heat for 1 minute. Then turn off the heat and add your thyme leaves .
Step 6: Cut your peppers into thin slices and/or small cubes as per your preference ..
Step 7: Grate your Parmesan cheese and say CHEESE !!!...
Step 8: Prepare your Roquette, Tortillas and Cherry tomatoes
Step 9: Insert your 2 Tortillas in a baking mold (special Tortilla mold!) and add 2 teaspoons of grated Parmesan in the center. Bake in the oven on the lowest shelf at 175 degrees Celsius for 3-4 minutes or until the top perimeter starts to become golden brown
Step 10: While your Tortillas are baking, in two plates place one quarter or your Roquette respectively like in the picture below. Eventually again add a quarter of the amount of the: peppers, mushroom/chicken mixture, Parmesan cheese, cherry tomatoes and black olives. Season with some salt and pepper.
Note: I do not add Olive oil again because the mushroom/chicken mixture already contains some and moreover the sauce it contains normally act as a great seasoning sauce ..
Step 11: When your Tortillas are done (top perimeter starts to become golden brown), remove them from the oven. Wait for 1 minute and gently remove your now shaped Tortillas and place them on a cooling rack to cool down and harden. This may take about 2-3 minutes. Once they are done cooling, you can place them on the plates as below and fill them with the remaining Roquette equally.
Step 12: Add the remaining peppers, mushroom/chicken mixture, Parmesan cheese, cherry tomatoes and black olives in equal amounts as far as possible. Season with some salt and pepper.
Step 13: Voila, bon Appetit !
Miam Miam Miam, Yummy yummy yummy !...
THANK YOU FOR WATCHING !...