Sausages,ham,bacon,luncheon loaves,corned beef,smoked salmon,tongue and turkey breast - the hard-core non-vegetarians are probably drooling by now. Cold cuts tend to have that effect on those who enjoy their meat! Stick your fork in and enjoy a big bite or make yourself a filling sandwich - there's enough room for experimentation. And it is this aspect that city hotels are cashing in on. Cold cuts come in spiced and plain flavours. They are pre-cooked so one doesn't have to make the effort to cook them further. They can also be used as add-ons in pizzas or can be grilled and fried, says Chef Nadir Shaikh,Le Meridien. Cold cuts make the best filling for sandwiches. Spread some butter on brown or white bread and slide some slices of chicken,pork,turkey or salmon cold cuts in between and the result is a satisfying snack, he adds. Tutto Bene Delicatessen,a grocery-cum-sandwich store at Wanowrie,serves a variety of cold cut sandwiches along with cold cut meat. The Bubba Special Sandwich soothes all the cold cut cravings as it has turkey,bacon,ham and chicken, says Rina Mirpuri,the director of food at the store. Mirpuri often looks into the menu and comes up with innovations like the Mufasa which is a king-sized cold cut sandwich with ham,ham and more ham! Cold cuts make instant sandwiches and are mostly preferred by young students who stay away from home. The customer base for these processed meats is on the increase now due to its non-spicy and healthy contents, Mirpuri adds. Cold cuts can also be served as wholesome brunches on lazy weekends. Shelina Simone,teacher,says,Cold cuts make great for holiday breakfasts. My personal favourite is eggs and sausages with fried tomatoes. First,tomatoes are fried till little charred and crispy and then sausages are fried in the same tomato flavoured oil followed by eggs,which are usually sunny side up. For hotels and eateries,the presentation of the meat matters. Chef Elangovam S,the executive chef of Vivanta by Taj Blue Diamond,keeps two-thirds of the meat loaf intact on the plate. I don't like to cut the entire loaf and spread it on the plate. I leave two-thirds for my customers to experiment with. There is nothing like cutting your own cold cut and gulping it down with that sparkling wine shot, he adds. Aneesh Joseph,the cuisine chef of Sayaji Hotels feels that the arrangement is as important as the preparation. When serving red meat,one should also have delicious greens on the side. The greens would include parsley,regular iceberg or argula lettuce. When there is a sea food platter,one should contrast it with coloured bell peppers,pistachios and their shells,green,queen and black olives. Or give it a fresh look with natural,washed lobster shells, Joseph adds. Blanched carrots,boiled eggs,and broccoli will add some more colour to the plate. The best accompaniments for this easy delicacy are wine or vodka flavoured dips. For the teetotalers,the dips range from curd to mayonnaise and roasted vegetable base ones.
