Month: June 2022

Recipes

CREAMY TURKEY BITES

Creamy turkey bites

Sonia Peronaci

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Prep Time 45

Servings 4 people

Ingredients

800 g Turkey breast
80 g Smoked bacon dices
100 g Spring onion
50 g Extra virgin olive oil
250 g Cooking cream
1 Spring of rosemary
1 Spring of sage
Salt
Pepper

Instructions

In order to prepare the turkey bites with cream, first finely chop the spring onion. Let it wither on low heat together with the bacon and oil in a pan with a wide bottom.
In the meantime, cut the turkey into cubes about 2-3 cm and once the spring onion has browned and the bacon is well browned, increase the heat. Add the rosemary and sage (you can chop them or leave them whole and remove them later), the turkey and fry everything for about 5-8 minutes, turning often to evenly cook. As soon as the meat is well cooked, lower the heat, add the cream and cook the turkey slowly for 10-15 minutes, whilst covering the pan with the lid.
Remove the lid, let the sauce thicken, add salt and pepper to taste and serve the turkey bites hot: enjoy your meal!

Recipes

TURKEY ROLLS WITH CHEESE, BACON AND SAGE

Post author By atlas
Post date June 20, 2022
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Turkey rolls with cheese, bacon and sage

Sonia Peronaci

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Prep Time 40

Servings 4 people

Ingredients

100 g 4 Slices of turkey breast of 100 g each
12 Slices of bacon
8 Sage leaves + 1 sprig of sage
160 g Sliced Edamer (or other sliced cheese)
1 Garlic clove
20 g Extra virgin olive oil
Salt

Instructions

To prepare the rolls, first take the turkey slices and beat them with a meat pounder between two sheets of baking paper: this method will help not to ruin the fibres in the meat. Obtain a thickness of about 3 mm. Now place the beaten slices on a flat surface, lay two slices of cheese on top (about 40g per slice) and two sage leaves and fold the edges to your right and left by 1 cm to keep the filling sealed. Roll up the stuffed slice to make a roll. Wrap each roll with 3 slices of bacon.
Put a saucepan on the heat and heat the oil in the pan together with the sprig of sage and crushed garlic. Cook the rolls for about 10 minutes, turning them often to even out the cooking.
Once they are well browned, put your rolls in the oven and finally cook them at 180° in static preheated mode for about 10 minutes. Once the necessary time has passed, remove them from the oven, place them on a serving plate and serve them hot: here are your rolls!

Recipes

TURKEY PIZZA

Turkey Pizza

Sonia Peronaci

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Prep Time 49

Servings 6 people

Ingredients

For the meat mixture:

500 g Turkey breast
1 Medium egg
30 g Grated Grana Padano cheese
30 g Grated Pecorino cheese
50 g Bread crumbs
Salt

For the seasoning:

150 g Tomato sauce
20 g Extra virgin olive oil
100 g Mozzarella
Oregano
Salt

To garnish:

Extra virgin olive oil
Basil, a few leaves

Instructions

FOR THE SEASONING:

First prepare the seasoning for the Turkey Pizza. Chop the mozzarella into cubes and put it to drain in a sieve placed on top of a bowl to intercept the excess water.Then season the tomato sauce with oil, a pinch of salt and dry oregano.

FOR THE TURKEY MIXTURE:

Chop the bread crumbs fine without crust in a food processor equipped with blades (cutter) or do it with your fingers. Put the crumbs in a large bowl.
Clean the turkey by removing excess fat and any cartilage, cut it into small pieces and chop it into the cutter. Operate the machine until a fine and homogeneous mixture is obtained, then remove it and place it in the bowl together with the crumbs. Add the cheese and the egg in the bowl and mix them together with the other ingredients; salt the mixture and divide it in half.
If you want to obtain two perfect circles, to form the base of the turkey pizza you can use two rings (or two baking moulds with an open circle) with a diameter of 20 cm, otherwise do it by hand. Place the rings on a baking tray lined with baking paper (if you use the moulds, cover the bottom with baking paper) and place half of the dough in each one. Level it well leaving the edges higher, like in a regular pizza.
Bake the two trays at 180° for about 10 minutes. After the indicated time, remove the two pizzas from the oven and season them by dividing half tomato and half mozzarella on each of them in equal parts and season them as if they were a real pizza. Bake them again for another 5/10 minutes always in a static oven at 180° until the mozzarella has melted well. Finally, remove the pizzas from the oven, season them with a drop of raw oil, a few basil leaves and serve them hot. They will go like hot cakes!

Recipes

BEER CHICKEN

Beer Chicken

Sonia Peronaci

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Prep Time 1 30

Servings 6 people

Ingredients

2 kg free range chicken
60 g Extra virgin olive oil
30 g Butter
250 g Red onions
150 g Carrots
5 Juniper berries
2 Laurel leaves
500 ml Light beer
Salt

Instructions

First of all, dedicate yourself to cleaning the chicken. Remove the remaining feathers, then pass it over an open flame and wash it under running water to remove all impurities. Next, cut it into pieces.
In a large and tall saucepan, melt the butter together with the oil on high heat, add the bay leaf, the crushed juniper berries, the coarsely chopped onion and the carrots (cut into not to thin slices). Once the stew has browned, place the chicken inside the saucepan on the skin side, turn up the heat and brown well, forming a nice crust. Then turn the chicken on the side of the meat, brown it for a few more minutes and blend everything with the beer and salt.
In the meantime, turn on the static oven at 180°. As soon as it reaches temperature, put the uncovered casserole in the oven to cook for about 40 minutes, moistening and turning the meat from time to time.
Once ready, take the chicken out of the oven, add salt (if necessary) and serve it hot. If you prefer, once cooked, separate the chicken from the seasoning, remove the excess fat and lay it apart for a few minutes for it to thicken; you can blend the seasoning with an immersion blender and serve the sauce retrieved to cover the chicken

Recipes

GRILLED MARINATED CHICKEN WITH CHIMICHURRI SAUCE

Post author By atlas
Post date June 20, 2022
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Grilled marinated chicken with chimichurri sauce

Sonia Peronaci

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Prep Time 3 45

Cook Time 45

Servings 4 people

Ingredients

800 g Chicken breast
1 Garlic clove
40 g Extra virgin olive oil
40 g Soy sauce
7 g Paprika
1 g Cumin powder
2 g Ginger powder
30 g Brown sugar
Salt

For the chimichurri sauce:

200 g Extra virgin olive oil
2 g Dry oregano
100 g Parsley peeled
2 Spring onions
30 g Apple vinegar
30 g Lime juice
2 Chilli Peppers

Instructions

FOR THE CHICKEN:

First take the chicken breasts and divide them by removing the central cartilage and excess fat.
Separately, in a bowl, add the ginger, cumin, brown sugar, paprika and chopped garlic; then sprinkle this preparation all over the chicken, massage it well, put it in a container and then add the oil, soy sauce, thus creating the marinade. Cover the chicken with transparent foil and hermetically seal the container with the cap; let the chicken marinate in the refrigerator for 3 hours.

FOR THE CHIMICHURRI SAUCE:

Remove the internal seeds from the chillies and put them together with the peeled parsley and dried oregano in a food processor with blades (a cutter). Then add the spring onions previously cleaned and cut into pieces, start the machine and add the oil mixed with the apple vinegar and lime juice until you create a fairly rustic sauce.As soon as the consistency is as desired, adjust it with salt and transfer it to the refrigerator in a container with a cap.

COOK AND COMPOSE:

After the marinating time, cook the chicken breasts on a hot grill plate until cooked (about 5 minutes per side depending on the thickness). Once ready, let them rest for a few minutes, cut them into slices, place them on a serving plate and serve them with the chimichurri sauce on the side: enjoy your meal!

Recipes

CHICKEN STEW WITH MUSHROOMS

Post author By atlas
Post date June 20, 2022
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Chicken stew with mushrooms

Sonia Peronaci

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Prep Time 1 10

Servings 4 people

Ingredients

800 g Chicken breast
50 g Flour
30 g Extra virgin olive oil
30 g Butter
1 Garlic clove
30 g Carrots
30 g Celery
500 g Champignon mushrooms
150 g White wine
400 g Vegetable broth
1 Rosemary sprig
1 Sage sprig
Salt
Pepper

Instructions

Remove the central cartilage from the chicken breast by dividing it in half and then cut cubes of about 2-3 cm from the meat. Keep it aside.
Clean the mushrooms by removing the underside, rinse them quickly under running cold water, dry them and cut them into slices of about half a centimetre, following the shape of the mushroom.
In a pan with a wide bottom, melt the butter with the oil over low heat, add the chopped aromatic herbs and crushed garlic. Cut the carrots and celery into very small cubes and put them together in a pan and brown them slowly for 10 minutes.
In the meantime, flour the chicken cubes well and add them to the pan, raising the heat and browning for a few minutes, add the mushrooms and wait another 2-3 minutes stirring, then blend it with the white wine, let it evaporate and add the vegetable broth leaving everything cooking for about 15-20 minutes on a low heat until the sauce has set. Stir occasionally in the meantime. As soon as the stew is ready, add salt and pepper to taste and serve hot.

Recipes

CHICKEN TENDER

Chicken tender

Sonia Peronaci

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Prep Time 20

Servings 5 people

Ingredients

To marinate:

600 g Chicken breast
20 g Extra virgin olive oil
6 g Sweet paprika powder
2 g Dehydrated garlic powder
1 g Dehydrated cayenne pepper
Grated zest of 1 lemon
Salt

To crisp the chicken:

100 g Panko (or regular breadcrumbs)
2 Medium eggs
60 g Flour

To fry:

2 l Peanut oil

For the honey sauce:

50 g Mild mustard
50 g Mayonnaise
50 g Honey
1 Tablespoon of apple vinegar

Instructions

FOR THE HONEY SAUCE:

Mix the ingredients in a bowl and keep the sauce aside in the fridge, covering the surface with transparent film until ready to use.

FOR THE CHICKEN:

Clean the chicken breast by removing the fat, then cut it vertically in half, remove the cartilage and the central bone and then cut strips about 2 cm thick, along the entire length of the chicken breast. Grease the strips of chicken with oil, then put them in a large container in which you have mixed all the dry ingredients for marinating, massage the chicken with your hands making the ingredients stick to the meat. Cover the container with a cap and let the chicken rest in the refrigerator for about an hour. Once the indicated time has passed, bring the peanut oil to a temperature of 170° and in the meantime, soak the chicken strips first in the flour, then in the eggs (that are beaten) and finally in panko (or breadcrumbs).

HEATS AND SERVICES:

Fry them for about 5 minutes, turning them in such a way that the chicken is evenly well browned, once ready, drain them and lay them on kitchen paper towels, so that they lose their excess oil. Salt the surface of the chicken tenders and serve them with honey sauce or with your sauce of preference.

Recipes

BRAZILIAN CHICKEN CROQUETTES

Post author By atlas
Post date June 20, 2022
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Brazilian chicken croquettes

Sonia Peronaci

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Prep Time 1 20

Servings 5 peoples

Ingredients

For the stuffing:

350 g Clean chicken breast
2 Laurel leaves
5 Juniper berries
100 g Carrot
100 g Celery
80 + 40 g Onions
1 Garlic clove
40 g Extra virgin olive oil
60 g Tomato sauce
1 Tablespoon of chopped parsley
Salt

For the mixture:

500 g Chicken broth
300 g Flour
80 g Butter
1 Large pinch of salt

To crisp:

2 Medium eggs
Bread crumbs

To fry:

1.5 l Peanut oil

Instructions

Boil the chicken breast in a pan for about 20 minutes together with the; carrot, celery, onion, bay leaf, juniper and salt. Let it cool, then fray it and keep the meat and 500 ml of chicken broth aside.
Pour 40 g of oil into a pan, add 40 g of chopped onion and the chopped clove of garlic. Brown for 5 minutes, then add the frayed chicken meat, parsley and tomato sauce. Cook for another 5 minutes and add salt if necessary. Let it cool.

FOR THE MIXTURE:

Pour the chicken broth into a pan and add the butter. Bring to a boil. When the first bubbles appear, add the flour by sprinkling, stirring vigorously with a whisk to obtain a very thick mixture. Continue stirring for another 5 minutes with a wooden spoon to let the mixture dry a little bit.
Transfer the mixture onto a pastry board, flatten it, cover it with the transparent contact film and let it cool.

PREPARATION:

Once cold, roll the cold mixture with a rolling pin to a thickness of ½ cm and then cut it with a circular dough cutter with a diameter of 8 cm (about 30 g of disc dough). Press the dough with your hands to widen it a little bit and put 15 g of filling inside, then close the dough forming a drop, or rather a similar chicken leg. Proceed in this way until you finish the ingredients, obtaining approximately 25 Brazilian chicken croquettes.

BREADCRUMBS AND FRYING:

Dip each piece into the beaten egg and then cover it with breadcrumbs, proceeding in the same way to flour them all. Heat the peanut oil and bring it to a temperature of 175°, then soak 2-3 coxinha at a time and fry them until they are golden brown; drain them on sheets of absorbent kitchen paper and then enjoy them while they are still warm.

Recipes

CHICKEN GYOZA

Chicken gyoza

Sonia Peronaci

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Prep Time 1

Servings 4 people

Ingredients

For the dough:

300 g Flour type 00
175 g Water

For the stuffing:

350 g Chicken breast
80 g Black cabbage
25 g Spring onions
10 g Soy sauce
1/2 Garlic clove
5 g Fresh ginger
1/2 Red chilli pepper
10 g Sesame oil
Salt

For cooking:

40 g Water
16 g Seed oil

Instructions

FOR THE DOUGH:

In a bowl, add the water to the sifted flour and start mixing until the dough is smooth and homogeneous. Once ready, wrap it in a plastic wrap and let it rest in the fridge for an hour.

FOR THE STUFFING:

Chop the chicken breast with a knife (or a food processor with blades) and put it in a bowl. Finely chop the spring onion and black cabbage and add them to the chicken meat; then add the soy sauce, freshly grated ginger, half a clove of chopped garlic with half a chili pepper, salt, seed oil and mix the ingredients, then put them in a piping bag. Let it season for an hour in the fridge.

PREPARATION:

After the dough has passed the resting time, take it out of the fridge, roll it out with a rolling pin to a thickness of about 2 mm and cut it with a 9 cm diameter circular pastry ring.Take the filling, and squeeze about 15 g into the centre of each circle of dough.Lightly brush the edge of half a small disc with water and close it in a crescent shape, by holding it without joining the two edges; now with one hand create flounces one side of the dough as you form them, attach them to the other half smoothly, thus forming the typical gyosa shape. Repeat the same operation until 24 pieces are formed.Once ready, place half of them in a large low pan with 8 g of oil and 20 g of water; cover it with a lid and turn on the fire over a high flame, letting the gyosa cook until the water is completely absorbed and the bottom of each gyosa is roasted (this will take about 5-6 minutes). Once done, repeat the operation with the rest of them; serve them hot with soy sauce.

Recipes

CHICKEN LASAGNA (ITALIAN VERSION)

Post author By atlas
Post date June 20, 2022
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Chicken lasagna (Italian Version)

Sonia Peronaci

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Prep Time 2 20

Servings 8 people

Ingredients

360 g Lasagne - fresh sheets

For the chicken:

500 g Chicken breast
1 Carrot
100 g Onion
2 Laurel leaves
4-5 Juniper berries
70 g Spring onion
30 g Extra virgin olive oil
4 Thyme twigs
600 g Mixed peppers
Salt and pepper

For the stuffing:

250 g Smoked Scamorza cheese
130 g Grated cheese
Salt

For the béchamel:

1 l Milk
50 g Butter
70 g Flour
1 Pinch of Nutmeg powder
Salt

Instructions

Boil the chicken breast in water for about 20 minutes with the carrot, onion, bay leaves, crushed juniper berries and a little salt. Once cooked, let it cool directly in the broth, or wrap it in film (to prevent it from drying out). Once it is cold, wrap it up and keep it aside.In a pan, fry the chopped spring onion with a drizzle of the extra virgin olive oil, add the frayed chicken, thyme and brown everything for 10 minutes. Remove the chicken from the pan and put the peppers cut into 1 cm cubes on each side; cook them until roasted, then add the chicken, flavour them for a couple of minutes and finally add salt and pepper.
FOR THE BÉCHAMEL:Melt the butter in a pan, add the flour and brown it for 5 minutes while stirring continuously, then add the milk at room temperature and bring the béchamel to a boil, stirring until it thickens. Add salt and nutmeg.
PREPARATION:Sprinkle the bottom of the pan with a couple of tablespoons of béchamel sauce, lay a layer of lasagne on top of it, cover it with béchamel sauce, sprinkle some chicken and peppers on top of that, about 20 g of grated cheese and 40 g of scamorza (grated with the larger holes of a julienne grater). Repeat these layers until you have at least 6 layers, ending with the béchamel sauce, chicken, peppers and cheese.
Bake your chicken lasagne at 175° in static mode for about 30-35 minutes, then let it sit for 15 minutes, then cut it into portions and serve.