Saturday, October 12, 2013

Chicken Dishes


for an Asian taste, try some Asian herbs and spices in the recipes below:
there are curry leaves for a nice chicken curry, ginger and lemongrass for some Thai flavour, Japanese seven-spice, and many more possibilities.

Cream of chicken soup

small carrot
celery stick
water salt turmeric
either mediterranean herbs, or alternately chopped dill (fresh) and a hint of lemon
double cream or clotted cream
optional: 2 tbsp. cream cheese (cream, salt, bacterial culture), egg yolks

cook chicken until flesh is soft together with carrot and celery
save the broth
take the chicken and remove the meat from the bone
puree the cooked chicken, carrot and celery
put butter into a saucepan (large chunk), and heat the pureed chicken vegetable mixture
add herbs, spices, and the other ingredients and heat
add enough of the broth to give it the desired consistency, and drink the rest
optional: stir in some cream cheese and/or egg yolks (do NOT boil the egg yolks or they will congeal)

Chicken green bean stir fry

green beans (not too many)
bacon (12 strips, thick)
2 chicken breasts (cut into strips)
125 grams of butter
mediterranean herbs 
100g cream cheese (cream, salt, bacterial culture)
3 heaping tablespoons of creme fraiche

heat butter in a pan, and add bacon and chicken
let it fry for a while, until half browned
add green beans and herbs and spices and cook
now add salt
let it cook until beans slightly soft
now add the cream cheese and stir until it is well mixed
take the pan off the heat and stir in the creme fraiche, until you have a smooth gravy

Hot chicken salad

chicken breasts (cut into cubes)
herbs, turmeric, garlic, salt
cream cheese
double cream
fresh green onions sliced
romaine lettuce, sliced

fry the chicken, herbs, and spices in a sauce pan until done
add salt
add cream cheese and mix well
interrupt the cooking and prepare the green onions and the lettuce
pile some of the cut lettuce on each plate

go back and heat the chicken once more, then turn off the heat and mix in some double cream or creme fraiche, until there is a nice creamy sauce

now put a large dollop onto each pile of lettuce and sprinkle with chopped green onions

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