Today's recipe was absolutely new to me. I wasn't even aware of the fact that you could cook in a microwave but today proved that it's not only possible but really easy as well. It's another Piet Huysentruyt recipe‚ you'll notice that I quite like them as it's one of the main recipe resources for this challenge.
You start of by cutting a double chicken breast into cubes of about 3 by 3 cm. put them in an oven dish (make sure it's microwave proof too) with some butter and about 4 table spoons of diced bacon. Then you microwave the whole thing for 5 minutes on 750 watt.
When this is done you add one chopped onion‚ one chopped carrot and half a leek (also chopped ofc) and a finely chopped clove of garlic. The whole thing then goes back into the microwave for another 5 minutes.
After that you have to add 100 cl of chickenfond (or stock if you don't have fond)‚ 50 cl of cream and 50 cl of white wine. Pop the whole thing back in the microwave for another 8 minutes at half strength and serve straight away. It goes really well with rice. Pasta probably wouldn't be a good choice due to the runny sauce.
My dad and I really enjoyed this dish‚ it's a bit of an unusual combination but it tastes awesome. I'm really enjoying this challenge ^^
Thursday 24 September 2009
Wednesday 16 September 2009
Week 2: Chicken stir-fry with oranges
Last week was definitely a succes‚ but this week was even better! It was a recipe from the Belgian chef Piet Huysentruyt. He's quite famous here as he's been on tv with several shows throughout the years. His most known one is SOS Piet where travels through Flanders to help
people with their cooking problems.
This week's recipe was easy yet delicious and didn't take long to prepare. The combination may seem a bit weird and exotic but well worth giving a try.
You start with a double chicken breast which you cut in dice‚ then you let it marinate for a few hours in some oil and wokspices. I can't specify which spices as it's a pre-mixed thing I have in my cupboard but you could just replace it with chicken salt. Next you have to cut the flesh out of 2 oranges while making sure you get rid of all the skin and yucky white bits and catching all the juice because you'll need it. If you don't have much juice you might want to squeeze an extra one. Dice the orange flesh and put it aside for now. Mix the juice with 2 tablespoons of balsamic vinegar and 2 tablespoons of honey‚ this is where you have to see if you have enough orange juice or not. You don't want the taste of the vinegar to be too overpowering so taste‚ taste‚ taste! Dice 125 grams of feta cheese and about the same quantity chorizo.
Time to start cooking! Heat up some oil and fry the chicken. After about 6 minutes (check if youe chicken is cooked all the way through) you should add the OJ/vinegar/honey mixture and the chorizo. After about 5 minutes add the orange and leave for another 2-3 minutes. Add the feta and rocket salad (as much as you want really) at the very end along with about 4 tablespoons of chopped coriander.
I served it with some tagliatelle because I happened to have it but I think it would be awesome with noodles or maybe even just with bread.
Obviously I forgot to make a picture again and seeing as it was delicious it's all gone now. I'll add a picture of Piet Huysentruyt instead.
people with their cooking problems.
This week's recipe was easy yet delicious and didn't take long to prepare. The combination may seem a bit weird and exotic but well worth giving a try.
You start with a double chicken breast which you cut in dice‚ then you let it marinate for a few hours in some oil and wokspices. I can't specify which spices as it's a pre-mixed thing I have in my cupboard but you could just replace it with chicken salt. Next you have to cut the flesh out of 2 oranges while making sure you get rid of all the skin and yucky white bits and catching all the juice because you'll need it. If you don't have much juice you might want to squeeze an extra one. Dice the orange flesh and put it aside for now. Mix the juice with 2 tablespoons of balsamic vinegar and 2 tablespoons of honey‚ this is where you have to see if you have enough orange juice or not. You don't want the taste of the vinegar to be too overpowering so taste‚ taste‚ taste! Dice 125 grams of feta cheese and about the same quantity chorizo.
Time to start cooking! Heat up some oil and fry the chicken. After about 6 minutes (check if youe chicken is cooked all the way through) you should add the OJ/vinegar/honey mixture and the chorizo. After about 5 minutes add the orange and leave for another 2-3 minutes. Add the feta and rocket salad (as much as you want really) at the very end along with about 4 tablespoons of chopped coriander.
I served it with some tagliatelle because I happened to have it but I think it would be awesome with noodles or maybe even just with bread.
Obviously I forgot to make a picture again and seeing as it was delicious it's all gone now. I'll add a picture of Piet Huysentruyt instead.
Wednesday 9 September 2009
Week 1: Vegetarian Cannelloni
I've decided it was time for a challenge‚ a cooking challenge. From now on I will cook 1 new recipe each week. Seeing as I love cooking this is a great plan but it will also teach me 52 new recipes in a year's time as well as some new cooking techniques I hope.
Anyway‚ I started off with vegetarian cannelloni. Nothing tricky but something I hadn't cooked before. It proved to be much easier than I had imagined. You start off by frying a diced aubergine in some oil. After about 5 minuted you add 75 grams of chopped up mushrooms and 225 grams of fresh spinach. When the spinach has shrunk down you take this off the heat and start filling the cannelloni (pre-cooked for 6 minutes in boiling salted water).
While filling you can have your tomato sauce cooking. For this you fry one onion‚ add 800 grams of canned diced tomatoes and let that all simmer for a few minutes. (I'm not quite sure why to use canned tomatoes though‚ next time I'll be using fresh tomatoes because I much prefer their taste.)
When you're finished filling your cannelloni place them in an oven dish and just pour the sauce over them. Finish off by putting some slices of mozzarella on top of the sauce and place it in a pre-heated oven for 30 minutes at 190°C.
My dad and I very much enjoyed this dish. It's not heavy at all and contains a lot of yummy veggies. On top of that it's pasta which is something we both love to eat. A very good start for my cooking challenge ^^
PS: Obviously I forgot to make pictures but I will try to remember to make some next time.
Anyway‚ I started off with vegetarian cannelloni. Nothing tricky but something I hadn't cooked before. It proved to be much easier than I had imagined. You start off by frying a diced aubergine in some oil. After about 5 minuted you add 75 grams of chopped up mushrooms and 225 grams of fresh spinach. When the spinach has shrunk down you take this off the heat and start filling the cannelloni (pre-cooked for 6 minutes in boiling salted water).
While filling you can have your tomato sauce cooking. For this you fry one onion‚ add 800 grams of canned diced tomatoes and let that all simmer for a few minutes. (I'm not quite sure why to use canned tomatoes though‚ next time I'll be using fresh tomatoes because I much prefer their taste.)
When you're finished filling your cannelloni place them in an oven dish and just pour the sauce over them. Finish off by putting some slices of mozzarella on top of the sauce and place it in a pre-heated oven for 30 minutes at 190°C.
My dad and I very much enjoyed this dish. It's not heavy at all and contains a lot of yummy veggies. On top of that it's pasta which is something we both love to eat. A very good start for my cooking challenge ^^
PS: Obviously I forgot to make pictures but I will try to remember to make some next time.
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