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Vicky Goes Veg

Pink and Black Peppered Cottage Cheese Tournedos

Herb and kasundi marinated cottage cheese tournedos served in a sauce of leeks, carrots and ginger.
TOTAL TIME: 45 minutes
LEVEL: Moderate
225 gm
cottage cheese, cut into thick discs
basil leaves
clove of garlic
½ tsp
chives, chopped
20 gm
cashew nuts Juice of ½ a lemon or lime Zest of ½ a lemon
2 tbsp
spinach leaves, blanched
1 tbsp
kasundi mustard
1 tbsp
olive oil
1 tsp
pink peppercorns roasted, toasted crushed coarsely
3-4 pieces
peepli pepper, roasted, toasted, crushed coarsely
Salt (to taste)
Pepper (to taste)
A little butter
For the sauce
70 gm
leeks, chopped finely
carrots, chopped finely
1 ½ tsp
ginger, chopped finely or minced
10 gm
butter White wine Juice of ½ an orange
400 ml
vegetable stock
Salt (to taste)
Pepper (to taste)
A dash of cream
A few sprigs of tarragon, chopped
  1. For the marinade, make a chunky paste in a mixer with the basil, garlic, chives, cashew nuts, lemon juice, lemon zest, spinach and Kasundi mustard. Season to taste with salt and pepper.
  2. Marinate the cottage cheese with this paste and then quickly pan sear in a hot pan with a little butter and olive oil. Pat the cottage cheese with the crushed pink and peepli peppers. Finish by letting it cook in the oven for 10 minutes at 180°C.
  3. For the sauce, sweat the leeks, carrots and ginger in butter. Add the white wine, orange juice, water and vegetable stock.
  4. Blend and strain through a fine strainer.

Recipe excerpted with permission from Vicky Goes Veg.

Posted: May 17, 2016
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