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Month: June 2022

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Recipes

CHICKEN SUSHI STACKS

Chicken sushi stacks

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Prep Time 35 minutes
Servings 4 people

Ingredients
  

  • 6 chicken legs, skinless and boneless
  • 250 g sushi rice
  • 2 tablespoon rice vinegar
  • 2 tablespoon sugar
  • 1 tablespoon salt
  • 75 ml teriyaki sauce
  • 1 tablespoon cornflour
  • 1 tablespoon wasabi paste
  • 2 tablespoon sesame oil
  • 6 radishes
  • 1 avocado
  • 1 lime
  • 1 small cucumber
  • 1/2 bunch chives
  • 1 tablespoon black sesame seeds
  • Mint leaves for decoration
  • Soy sauce at will
  • Pickled ginger at will

Instructions
 

  • Wash the rice under cold water until the water runs clear, place in a saucepan with 800 ml of water.
  • Leave in the water for 10 minutes, bring to a boil and let swell with the lid closed on the lowest possible setting for 10 to 12 minutes, then leave to cool and fluff up.
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Recipes

CHICKEN SATAY WITH ASPARAGUS-MANGO SALAD AND COCONUT RICE

Chicken satay with asparagus-mango salad and coconut rice

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Prep Time 25 minutes
Servings 4 people

Ingredients
  

  • 12 chicken inner fillets
  • 250 g jasmine rice
  • salt
  • 500 g white asparagus
  • 500 g green asparagus
  • 1 unripe mango
  • 1 red chilli pepper
  • Sugar
  • 4 spring onions
  • 3 shallots
  • 5 stalks of lemongrass
  • 2 tablespoon oil
  • 6 tablespoon coconut flakes
  • 1 tablespoon clarified butter
  • 1 box of cress

Instructions
 

  •  Cook the rice in lightly salted water according to the instructions on the packet.
  • Wash and peel the asparagus – for white asparagus the whole stalks, for green asparagus only the lower third of the stalks. Remove the woody ends. Cut the asparagus into pieces of about 2 cm. First blanch the white asparagus for 5 to 6 minutes, then the green asparagus for 3 to 4 minutes in boiling water until firm to the bite.
  • Peel the mango, remove the flesh from the core and cut into fine strips. Wash the chilli pepper, remove the stalk and seeds and finely chop the flesh. Mix half of it with a little salt and 1 pinch of sugar into the mango strips. Clean the spring onions, wash them and cut them lengthwise into fine strips and add them to the mango as well.
  • Peel and finely dice the shallots. Remove the outer leaves and dry ends from the lemongrass stalks. Wash the lemongrass and dice very finely. Heat the oil in a pan and sauté the shallots until translucent. Add the lemongrass, the remaining chilli and the coconut flakes and fry briefly until the flakes are golden brown. Season with salt.
  • Put each chicken inner fillet on a wooden skewer and season with salt and pepper. Melt the clarified butter in a large frying pan. Fry the chicken in it for about 3 to 4 minutes on each side until crispy.
  • Mix the asparagus pieces into the mango salad. To serve, divide the rice into bowls, place the mango and asparagus salad in the middle and top with the chicken satay. Sprinkle with the coconut crisp and serve with fresh cress.
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Recipes

SPRING BOWL WITH CHICKEN SKEWERS

Spring bowl with chicken skewers

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Prep Time 30 minutes
Servings 4 people

Ingredients
  

  • 4 chicken fillets
  • 250 g green asparagus
  • 300 g couscous
  • 250 g strawberries
  • 150 g baby chard
  • 8 tablespoon olive oil
  • 3 tablespoon balsamic dressing
  • 2 tablespoon honey
  • 1 lemon
  • 25 g pine nuts

Instructions
 

  • Sear the asparagus in 1 tbsp oil for about 5 to 7 minutes. Cook the couscous according to the instructions on the packet. Wash and halve the strawberries. Wash the baby chard.
  • For the dressing, mix together 6 tbsp oil, vinegar, honey and lemon juice.
  • Cut the chicken fillets into cubes and put them on skewers. Then fry the chicken skewers in 1 tbsp oil for about 3 to 5 minutes on each side.
  • Finally, arrange all the ingredients in a bowl, pour the dressing over them, place the chicken skewers on top, sprinkle with pine nuts and enjoy…
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Recipes

CHICKEN WINGS WITH APPLE CHUTNEY

Chicken wings with apple chutney

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Prep Time 45 minutes
Cook Time 45 minutes
Servings 4 people

Ingredients
  

  • 12 chicken wings
  • 1 red chilli pepper
  • 25 g fresh ginger
  • 300 g apples
  • 50 dried cranberries
  • 180 g preserving sugar 2:1
  • 1 star anise
  • 1 kg sweet potatoes
  • 2 cloves of garlic
  • 6 tablespoon olive oil
  • 3 sprigs thyme
  • 3 teaspoon Magic Dust BBQ Rub
  • 2 teaspoon smoked paprika powder
  • 1 teaspoon ground cumin seeds
  • 1/2 teaspoon brown sugar

Instructions
 

  • Remove the seeds from the chilli pepper and dice finely. Peel and finely grate the ginger. Quarter, core and finely dice the apples. Coarsely chop the cranberries. Boil everything with the preserving sugar and the star anise over a medium heat and boil fast for about 4 minutes.
  • Wash the sweet potatoes and cut into wedges. Peel and halve the garlic. Mix both with 3 tbsp oil, spread on a grill tray and cover with thyme.
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Recipes

QUICHE WITH CHICKEN MEATBALLS AND GREEN ASPARAGUS

Quiche with chicken meatballs and green asparagus

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Cook Time 4 minutes
Servings 4 people

Ingredients
  

  • 500 g minced chicken
  • 500 g floury potatoes
  • salt
  • 100 ml cream
  • 4 eggs
  • 500 g sour cream
  • Freshly ground pepper
  • 100 g frozen peas
  • 20 spears green asparagus
  • 50 g crème fraîche
  • 1 tbsp ketchup
  • 40 g breadcrumbs
  • 2-3 sprigs thyme
  • 100 g butter
  • 5 filo pastry sheets from the chiller cabinet (about 200 g)
  • 100 g feta cheese

Instructions
 

  • Peel the potatoes, cut into pieces and cook until done. Drain, allow to steam and mix together with cream, 3 beaten eggs and sour cream in a bowl. Season well with salt and pepper.
  • Defrost the peas. Peel the bottom third of the asparagus and blanch in boiling salted water until firm to the bite. Rinse in cold water and pat dry.
  • For the meatballs, mix the minced chicken in a bowl with crème fraîche, ketchup, egg, breadcrumbs, finely chopped thyme, salt and pepper and form about 16 to 18 small meatballs.
  •  Melt the butter in a small saucepan. Grease the quiche mould and line with a sheet of filo pastry. The edge should overhang by about 2 cm. Then brush evenly with the melted butter and place the next filo sheet on top. Continue in this way until at least 5 sheets of pastry are laid on top of each other.
  • Pour the potato mixture into the quiche dish and place the asparagus close together on top of the potato mixture, then spread the peas and meatballs on top. Crumble the feta cheese with your hands and sprinkle evenly over the top. Fold the overhanging edges of the filo pastry in slightly and brush with melted butter.
  • Place the quiche with chicken meatballs in the oven and bake at 190 °C for about 25 to 30 minutes until golden brown, then leave to cool, serve sprinkled with some thyme and enjoy.

Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the European Research Executive Agency (REA). Neither the European Union nor the granting authority can be held responsible for them. For guidance on balanced and healthy diets, please refer to the National Food Dietary Guidelines: https://knowledge4policy.ec.europa.eu/health-promotion-knowledge-gateway/food-based-dietary-guidelines-europe-source-documents-food_en

Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the European Research Executive Agency (REA). Neither the European Union nor the granting authority can be held responsible for them. For guidance on balanced and healthy diets, please refer to the National Food Dietary Guidelines: https://knowledge4policy.ec.europa.eu/health-promotion-knowledge-gateway/food-based-dietary-guidelines-europe-source-documents-food_en

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