Chicken Chasseur

Ingredients

1/4 cup plain flour
2-1/2 lb chicken pieces
1 tbsp olive oil
3 small onions or large shallots, sliced
6 oz mushrooms, quartered
1 garlic clove, crushed
4 tbsp dry white wine
1/2 cup chicken stock
3/4 1b tomatoes, peeled, seeded and chopped, or 1 cup canned chopped tomatoes
salt and freshly ground black pepper
fresh parsley, to garnish

Method

  1. Put the flour into a polythene bag and season with salt and pepper.
  2. One at a time, drop the chicken pieces into the bag and shake to coat with flour. Tap off the excess and transfer to a plate.
  3. Heat the oil in a heavy flameproof casserole. Fry the chicken over a medium-high heat until golden brown, turning once. Transfer to a plate and keep warm.
  4. Pour off all but 1 tbsp of fat from the pan. Add the onions or shallots, mushrooms and garlic. Cook until golden, stirring frequently.
  5. Return the chicken to the casserole with any juices. Add the wine and bring to the boil, then stir in the stock and tomatoes. Bring back to the boil, reduce the heat, cover and simmer over a low heat for about 20 minutes until the chicken is tender and the juices run clear when the thickest part of the meat is pierced with a knife.
  6. Tilt the pan and skim off any fat that has risen to the surface, then adjust the seasoning before serving.

Makes 4 servings.

Source: Taste of France


Today’s Comic

Autumn Marbled Terrine

Ingredients

1 Savoy cabbage
2 boneless, skinless free-range chicken half-breasts
3 tbsp duck fat
3/4 cup port
5 gelatin sheets
24 sage leaves
10 oz wild mushrooms, wiped or washed and any grit removed
2 smoked duck breasts
toast, for serving
salt
black pepper

Method

  1. Separate the cabbage leaves, discarding the toughest and any that are damaged. Trim out the stalks and wash the leaves well.
  2. Bring a pan of salted water to a boil, add the leaves, and cook until tender. Drain, then refresh the leaves in iced water to stop the cooking, and drain again. Set aside.
  3. Season the chicken.
  4. Heat a tablespoon of the duck fat in a frying pan over high heat and sear the chicken on both sides. Add the port, cover the chicken with a piece of parchment paper, and simmer gently until cooked. Remove the chicken and set aside, keeping the liquid.
  5. Soak the gelatin sheets in a dish of cold water to soften. Remove, squeeze out the excess water and add the softened gelatin to the pan with the port. Stir until it has dissolved, then set aside.
  6. Heat another tablespoon of duck fat in a large pan and add the cabbage leaves. Season with salt and pepper, add the sage, and cook the cabbage until soft. Pour in the port and gelatin mixture.
  7. Melt the remaining tablespoon of duck fat in a frying pan and saute the mushrooms until tender. Season and set aside.
  8. Remove the skin from the smoked duck breasts and cut them into fine strips.
  9. Line the terrine dish with plastic wrap and place a layer of port-soaked cabbage in the bottom. Now add a layer of mushrooms, more cabbage, then chicken, mushrooms, duck, cabbage, and mushrooms. Finish with a layer of cabbage leaves.
  10. Wrap the plastic wrap tightly over the top and add a weight on top to press the terrine down. Place the dish in the fridge overnight to set.
  11. The next day, use the plastic wrap to help you lift the terrine carefully out of the dish. Slice and eat with toast.

Makes 12 servings.

Source: The French Kitchen


Today’s Comic

Warm Quinoa, Spinach and Shiitake Salad

Ingredients

1/2 cup red-wine vinegar
2/3 cup olive oil
coarse salt and fresh ground pepper
2 pounds fresh shiitake mushrooms, stems removed, caps halved
1-1/2 cups quinoa
1 pound baby spinach
1-1/2 cups crumbled feta cheese (8 ounces)

Method

  1. Heat the broiler. Set a rack 4 inches from the heat.
  2. In a small bowl, whisk together the vinegar, oil, 1 teaspoon salt, and 1/4 teaspoon pepper.
  3. On a large rimmed broiler-proof baking sheet, toss the mushrooms with half the dressing (reserve the rest). Broil, tossing occasionally, until most of the liquid has evaporated and the mushrooms are tender, 20 to 25 minutes.
  4. In a small saucepan, combine the quinoa, 3 cups water, and 1-1/2 teaspoons salt. Bring to a boil. Reduce the heat to medium. Cover, and simmer until the liquid has been absorbed, 15 to 20 minutes.
  5. Place the spinach in a large bowl. Add the hot mushrooms, quinoa, and reserved dressing. Toss to combine (the spinach will wilt slightly). Top with the crumbled feta, and serve immediately.

Tip

Do not soak shiitakes in water to clean, because they will become spongy. Instead, wipe the caps clean with a damp paper towel after trimming away the stems.

Makes 4 servings.

Source: Great Food Fast


Today’s Comic

Lamb in Bell Pepper Cases

Ingredients

4 large green and yellow bell peppers
salt
2 tablespoons sunflower oil
8 oz lean ground lamb
1 medium onion, finely chopped
1/2 cup mushrooms, finely chopped
freshly ground black pepper
3/4 cup whole wheat breadcrumbs
1 teaspoon grated lemon rind
1 teaspoon lemon juice
2 tablespoons chopped parsley
2 tablespoons chopped blanched almonds
4 tablespoons plain unsweetened yogurt

Method

  1. Cut the tops from the peppers and set them aside. Scoop out the core and seeds.
  2. Blanch the peppers and the tops in boiling, salted water for 5 minutes. Drain well.
  3. Heat the oil in a pan and fry the meat over a moderate heat for 4-5 minutes, stirring frequently. Remove it with a slotted spoon.
  4. Fry the onion and mushrooms for 3 minutes, stirring once or twice.
  5. Return the meat to the pan and simmer, uncovered, for 15 minutes, stirring often.
  6. Remove from the heat, season with salt and pepper and stir in the breadcrumbs, lemon rind, lemon juice, parsley, almonds and yogurt. Mix well.
  7. Stand the peppers upright in a baking dish that just fits them. Fill them with the meat mixture and replace the lids.
  8. Pour 2 inches of water into the dish, cover with foil and bake in a 375°F preheated oven for 50 minutes.
  9. Remove the foil 15 minutes before the end. Serve the peppers hot, with brown rice.

Makes 4 servings.

Source: Cooking Naturally


Today’s Comic

Fillet of Beef Stuffed with Mushrooms

Ingredients

1 whole piece of fillet of beef, preferably the middle part (about 2 lb)
1 cup dry white wine
1/2 cup butter or oil
1 small glass brandy
1 bay leaf
1 pinch thyme (optional)
salt
1 medium onion, thinly sliced
10 oz fresh mushrooms, or 1-1/2 tablespoons dried mushrooms, soaked in water, squeezed dry and sliced
mushrooms and parsley to garnish

Method

  1. Put the beef in a bowl, add the white wine, and leave to marinate overnight.
  2. Melt in a pan half the butter, add the brandy, bay leaf, thyme, and salt to taste.
  3. Add the onion and cook slowly until golden.
  4. Add the mushrooms and continue cooking until done. Set aside.
  5. Drain the beef, reserving the marinade, and make an incision along the narrow side with a sharp knife.
  6. Stuff with the mushroom mixture, seal the two ends with 2 pieces of meat from the inside of the fillet, and tie the meat with string to keep the stuffing inside.
  7. Brown the fillet on all sides over high heat in the remaining butter or oil, baste it with some of the marinade, cover the pan, lower the heat, and continue cooking for about 40 minutes — or less, according to taste.
  8. Alternatively the fillet may be cooked in the oven. Baste with the cooking juices from time to time.
  9. Serve the steak sliced, with the cooking juices, and garnish with whole mushrooms sauteed in butter, and parsley.

Makes 4 to 6 servings.

Source: The Cook’s Book


Today’s Comic