A Christmas special: Chicken breast sous-vide, shiitake and sake sauce

December 16th, 2015 § 2 comments § permalink

Second opus of this year Christmas menu… The main, chicken. It’s a fun one and it will make an impression. We’re gonna cook sous-vide today.

Don’t be scared, it’s easy, I promise (and you don’t need fancy equipment to try it).

Chicken breast sous-vide, shiitake and sake sauce

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Asparagus… Bite the seasons*!

May 14th, 2013 § 2 comments § permalink

Farm chicken with asparagus, chervil and lemon

They are here at last. Asparagus. Green and white. Purple too.
We’ve had to wait a while this year.
Asparagus

A bit more crooked than other years. Still so pretty too me.
So good. Sweet, slightly pungeant.
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Chicken Teriyaki with love

February 7th, 2013 § 2 comments § permalink

At home, I am the sweet tooth. Dutchie’s sweet spot is meat, and above all: chicken. I know I just can have him melt for a bucket of fried chicken or a good chicken Teriyaki.

Chicken Teriyaki
Fried chicken ain’t nothing for me and it might take some more years before I get to fry chicken.

Teriyaki is another story. It’s the Tarte Tatin to our chicken… Something between me and him.

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On food extremism, tajine, preserved lemons and parsley roots

February 21st, 2011 § 1 comment § permalink

I have a confession to make: I can turn into a heavy-duty food extremist when it comes to the food close to my heart…

20150923_2750_DSC_9966_ILFW001

Don’t get me wrong, I do not mind free interpretations (I wouldn’t be well placed complaining about that) as long as the essence of the original cuisine remains. What bothers me, in particular in restaurants who are representing a specific cuisine, is, too often, the lack of care, of taste and the prevalence of quantity over quality… Hence my efforts in avoiding eating out in restaurants claiming any remote connection to Moroccan or Arabic cuisine when in Europe. I’ve gone through to many disappointments.

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My kitchen goes skiing!

March 7th, 2008 § 0 comments § permalink

Les menuires

The kitchen will be closed for the coming 10 days… It’s time for well deserved holidays.
Ok almost closed: it seems I’m the designated cook for the trip.
In the mean time here’s something to spice up your week a little!

See u soon!

Chicken and prawns red thai curry

4 pers. prep: 20 min cook: 15min + 10 min

Ingredients:
500g chicken filet (~3)
250g tiger prawns (raw and peeled)

400g mixed vegetables (for ex. peppers, green beans,
soja, chinese cabbage, oignons, leaks, carrots…)
cleaned, peeled and chopped400ml coconut milk
3 Tsp red curry paste
2 Tsp fish saus (Nuoc Nam)
2 Tsp brown sugar
a few kafir leaves (or 1 tsp pureed lemongrass)
5 Tsp. wok oil (or olive oil)
a handfull fresh thai basil
sea salt, pepper

Prepare your ingredients: dice your chicken filet into ~ 2/2.5 cm dices, prepare the prawns (in my case unfreeze them!), wash, peel and slice the vegetables thinly (or if you’re in a hurry use a ready “asian like” vegetable mix from your favourite supermarket…). Set aside, ready next to the stove. In a small cooking pan, mix the curry paste (I usually start with 2Tsp and adjust during the reduction), sugar, fish saus and coconut milk, add the kafir leaves or lemongrass and cook on low fire for about 15 min until the saus reduces from one third. 15 min before serving time, bring half of the oil to warm up in a wok or large pan on high fire. Sauteed the chicken for 5 min (you might need 2 rounds, so that your chicken get quickly seared and golden). Reserve. In the same wok/pan, sauteed the prawns for a couple of minutes until colored. Reserve, with the chicken. Still in the same pan, add the rest of the oil, sauteed the vegetables 3 to 4 minuts until seared but still crunchy, lower the fire, add the curry saus, chicken and prawns, cook for five more minutes. Just before serving, add the roughly cut basil, transfer to your seving dish, serve and enjoy right away, with some rice and eventually some warm nans.

Bon appétit!
 

Lemon rice
4 pers. prep: 5 min cook: 15min

Ingredients:
300g pandan or thai rice,
100ml coconut milk,
500ml water,
the zest of a lemon,
1 lemongrass stick,
sea salt and pepper to taste.
In a pan, pour the rice and cold liquids. Add the lemon zest and lemongrass, season to taste. Bring to boil on normal fire, then cover up and lower the fire. After about 15 min, the liquids are absorbed and your rice is ready.

When the mood is down…

December 11th, 2007 § 0 comments § permalink

Today was one of these days when everything goes wrong and I wish I had just stayed in bed dreaming of a better one: too much work, not enough time, not enough sleep, good friends in trouble… I guess It happens to everyone once in a while (I think). I have a whole batch of remedies ready: A good bath, a glass of red wine, a cooking magazine, a nice dinner and a cuddle would usually help me getting through it. Only, it’s been a week, a whole week… and I don’t know what’s coming next.

What do you do then?

… For a moment, in the tram, on the way home, I thought a portion of tajine with chicken, raisins and onions in the freezer would save me. My mum’s recipe, warm, spicy and sweet just like when I was a kid, with couscous steamed over a spicy bouillon. There’s nothing like mum’s cooking when the mood is down!

But sometimes a bad week is really a bad week and there’s not much to do about it: there was no tajine in the freezer, we finished it a few weeks ago already. Good thing I saved you a picture!

tajine de poulet aux raisins

Going for a bath now… and who knows, tomorrow the christmas spirit might finally kick in.

 

Tajine with chicken, onions and raisins just like mum
Tajine de poulet aux oignons et aux raisins comme maman

serves 4 to 5 pers.
prep: 20 min. cook: 1 hr

Ingredients:
1 farm chicken (~1.5 kg) cleaned and cut in parts,
200g raisins,
1 bowl of warm tea,
800g oignons, peeled,
50g butter,
1 garlic clove,
1tsp ginger powder,
1tsp cinnamon,
1 pinch saffron,
1 pinch coriander powder,
2 cloves,
a few parsley sprigs
2 Tsp honey

sea salt and pepper to taste,

chicken

Rince the raisins and put them to marinate in a bowl of warm tea. Brown the chicken on all sides in a cocotte (or in a large a thick bottom pan) with the butter, on high heat. If you want to use a real tajine, first brown the chicken in a large pan and then transfer into the tajine. Add two of the onions, quartered, the garlic clove, the parsley, the cloves, ginger, saffron, coriander and half of the tsp cinnamon. Season with sea salt and pepper. Pour the tea used to marinate the raisins to cover the meat (you can add a bit of extra water if there’s not enough tea). Lower the heat and simmer covered for 20 minutes. In the mean time, slice the rest of the oignons in thin slices. Add them to the cocotte, toss and leave to simmer covered for 20 more minutes. add the raisins and remaining 1/2 tsp cinnamon toss and simmer covered for 10 more minutes.  Remove the chicken and reserve on a serving dish covered with aluminum foil, add 2 Tsp of honey and reduce the sauce on medium to high fire for 5 to 10 min. Pour the sauce over the chicken and serve hot with couscous steamed over a spicy bouillon or rice.

Bon appétit!

Where's the meat?

October 13th, 2007 § 0 comments § permalink

Lately, one of my carnivore relatives who had just discovered my blog made the remark that there was something essential missing on this blog: MEAT! I didn’t believe her until I went through my archives… Since I started this blog, I hardly published a couple of meat recipes. I was schoked, I had to rectify that.

So, readers, here is the truth: I am far from a vegeterian. I LOVE meat, all kinds of meat (except maybe some of the pork pieces). One of my favourites is a juicy and rare “cote de boeuf” from the barbecue… that says it all. I cook meat too: in tajines, stews, on the grill… Yet, I must admit that since I moved in with my dutchie and discovered his innate talent and pleasure in handling meat I often leave him my place in the kitchen when meat is involved. What can I say: when it comes to love… and perfectly cooked meat, it is all a matter of compromises!

If I can convince my dutchie in giving some of his secrets away, I’ll be introducing a new post category in the near feature to give you a glance of his cooking talents: there will be plenty of meat! In the mean time, here’s a sample of my personal meat recipes. The recipe itself is a chutney that makes a perfect stuffing or sauce with white meat (veal, chicken or pork “filet mignon”).

grapechutney_veal2006_1grapechutney_veal2006_2
grapes_chutney_chicken2007_2grapes_chutney_chicken2007
On top is the veal tenderloin version, below is the chicken version.
Personnaly I have a little preference for the veal. I leave the choice to you!

Grapes chutney saus

prep: 10 min cook: 15 min

Ingredients:
400g ripe green grapes (preferably without pit)
1 small red oignon
1 tsp of rasped fresh ginger
1 pinch of cinnamon
1 clove
10 cl dry fruity white wine (chardonnay, viognier…)
1 knob of butter
sea salt and pepper to taste.

Wash the grapes, peel half of them and then halve them all, remove the pits if necessary. Chop the oignon in thin slices. In a small cooking pan, sauteed the grapes, oignon and spices with the butter for 5 min on high fire. Add the wine and bring to boil. Lower the fire after the 1st boil. Leave to reduce for 10min (check once in a while so that you don’t end up with burned jam).This chutney is perfect to use as a filling or a sauce with white meat such as chicken filet, veal or pork filet mignon. I like to make a crust of filo or puff pastry around the meat. Then bake in the oven at 200 deg C for 10 to 20 min depending on the weight of your meat portions.Bon appétit!

Where’s the meat?

October 13th, 2007 § 0 comments § permalink

Lately, one of my carnivore relatives who had just discovered my blog made the remark that there was something essential missing on this blog: MEAT! I didn’t believe her until I went through my archives… Since I started this blog, I hardly published a couple of meat recipes. I was schoked, I had to rectify that.

So, readers, here is the truth: I am far from a vegeterian. I LOVE meat, all kinds of meat (except maybe some of the pork pieces). One of my favourites is a juicy and rare “cote de boeuf” from the barbecue… that says it all. I cook meat too: in tajines, stews, on the grill… Yet, I must admit that since I moved in with my dutchie and discovered his innate talent and pleasure in handling meat I often leave him my place in the kitchen when meat is involved. What can I say: when it comes to love… and perfectly cooked meat, it is all a matter of compromises!

If I can convince my dutchie in giving some of his secrets away, I’ll be introducing a new post category in the near feature to give you a glance of his cooking talents: there will be plenty of meat! In the mean time, here’s a sample of my personal meat recipes. The recipe itself is a chutney that makes a perfect stuffing or sauce with white meat (veal, chicken or pork “filet mignon”).

grapechutney_veal2006_1grapechutney_veal2006_2
grapes_chutney_chicken2007_2grapes_chutney_chicken2007
On top is the veal tenderloin version, below is the chicken version.
Personnaly I have a little preference for the veal. I leave the choice to you!

Grapes chutney saus

prep: 10 min cook: 15 min

Ingredients:
400g ripe green grapes (preferably without pit)
1 small red oignon
1 tsp of rasped fresh ginger
1 pinch of cinnamon
1 clove
10 cl dry fruity white wine (chardonnay, viognier…)
1 knob of butter
sea salt and pepper to taste.

Wash the grapes, peel half of them and then halve them all, remove the pits if necessary. Chop the oignon in thin slices. In a small cooking pan, sauteed the grapes, oignon and spices with the butter for 5 min on high fire. Add the wine and bring to boil. Lower the fire after the 1st boil. Leave to reduce for 10min (check once in a while so that you don’t end up with burned jam).This chutney is perfect to use as a filling or a sauce with white meat such as chicken filet, veal or pork filet mignon. I like to make a crust of filo or puff pastry around the meat. Then bake in the oven at 200 deg C for 10 to 20 min depending on the weight of your meat portions.Bon appétit!

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