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WHOLE OVEN CHICKEN

Whole oven chicken

Guido Waterman
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Prep Time 1 hour 20 minutes
Servings 4 people

Ingredients
  

  • 1 Whole chicken
  • Rosemary
  • Thyme
  • 2 Cloves of garlic
  • Butter
  • Chicken spices

Instructions
 

  • Preheat the oven at 180 degrees.Coat the outside and inside of the chicken well with the chicken spices.Finely chop the garlic.Tie the rosemary and thyme together.Fill the chicken with the garlic, the herbs and a generous amount of butter.Fry the chicken all around in a generous amount of margarine and oil.Cook the seared chicken in the oven for 70min.Remove the chicken from the oven and cover it with aluminium foil.Let it rest for 10min.Remove the herbs from the chicken and serve it.
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CHICKEN NUGGETS

Chicken nuggets

Guido Waterman
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Prep Time 30 minutes
Servings 4 people

Ingredients
  

  • 3 Chicken fillets
  • Chicken spices
  • 2 Tablespoons of flour
  • 2 Eggs
  • Bread-crumbs
  • Corn flakes
  • Spring onions

Supplies:

  • Oven
  • Deep fryer or large pan

Instructions
 

  • Preheat the oven to 225 degrees and set the deep fryer to 180 degrees.Cut the chicken fillets into long strips, then into pieces of about 2.5cm.Place the chicken in a bowl and mix it with the chicken spices.Mix it well together.Crush the corn flakes.Beat two eggs with a fork in a bowl.
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CHICKEN SKEWER

Chicken skewer

Guido Waterman
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Prep Time 1 hour
Servings 4 people

Ingredients
  

  • 500 g Free-range chicken fillets
  • 1 tbsp Japanese 7 spice blend
  • 2 tbsp Japanese soy sauce
  • 1 tbsp Sake  (toko)
  • 1/2 tbsp Lemon juice
  • 1/2 tbsp Fine sugar
  • Ground pepper from the mill

Supplies:

  • Barbecue or grill
  • Wooden skewers
  • Large bowl

Instructions
 

  • Take the smoked chicken out of the refrigerator in time.Put the oven at 200°C and lightly grease the baking dish.Defrost the spinach and add the garlic to it.Cut the Gorgonzola and the chicken into pieces and place in the bowl.Add the spinach and garlic and mix it together.Melt the butter in the pan and add the flour.Stir until a ball is created that should not brown.Add a splash to the milk and stir over low heat until a smooth sauce is formed.Add the cheese and season it with salt and pepper.Pour a thin layer of sauce into the dish and cover it with lasagne sheets.Spoon half of the chicken spinach mixture on top and cover it with lasagne sheets.Repeat this and cover it with the rest of the sauce.Sprinkle a little grated cheese on top.Place the dish in the middle of the oven for about 30-40 minutes.
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Recipes

CHICKEN LASAGNE (DUTCH VERSION)

Chicken lasagne (dutch version)

Guido Waterman
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Prep Time 1 hour
Servings 4 people

Ingredients
  

  • 300 g Smoked chicken
  • Oil or butter for greasing
  • 450 g Pack of frozen spinach
  • 2 cloves of crushed garlic
  • 75 g Gorgonzola in pieces
  • 50 g Butter
  • 50 g Flour
  • 1/2 l semi-skimmed milk
  • 75 g Grated aged cheese
  • 200 g Lasagne sheets
  • Salt and pepper from the mill

Supplies:

  • Oven at 200°C
  • Cooking brush
  • Spacious baking dish
  • Cutting board
  • Bowl
  • Saucepan

Instructions
 

  • Take the smoked chicken out of the refrigerator in time.Put the oven at 200°C and lightly grease the baking dish.Defrost the spinach and add the garlic to it.Cut the Gorgonzola and the chicken into pieces and place in the bowl.Add the spinach and garlic and mix it together.Melt the butter in the pan and add the flour.Stir until a ball is created that should not brown.Add a splash to the milk and stir over low heat until a smooth sauce is formed.Add the cheese and season it with salt and pepper.Pour a thin layer of sauce into the dish and cover it with lasagne sheets.Spoon half of the chicken spinach mixture on top and cover it with lasagne sheets.Repeat this and cover it with the rest of the sauce.Sprinkle a little grated cheese on top.Place the dish in the middle of the oven for about 30-40 minutes.
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CHICKEN SOUP

Chicken soup

Guido Waterman
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Prep Time 2 hours
Servings 8 person

Ingredients
  

  • 1 Whole chicken stock
  • 3 Leeks
  • 3 Teaspoons of black peppercorns
  • 150 g Fresh celery
  • 3 bay leave
  • 150 g Vermicelli
  • 500 g Fresh vegetables stock
  • 3 Onions
  • 3 Thick carrots
  • 100 g Fresh parsley
  • 6 Sprigs of thyme
  • 3 Pieces mace (dried nutmeg jacket)
  • 0.5 lemon (grater)

Supplies:

  • Large stockpot
  • Sieve
  • Clean tea towel

Instructions
 

  • Put the chicken stock on the stove in a pan with cold water.Bring the chicken to a boil and simmer for 3 minutes.Remove the chicken from the pan, rinse the water away.Cut the leek, carrot and onion into large pieces.Return the chicken stock to the stove in a pan of cold water.Add the leeks, carrots, onions, half of the parsley, half of the celery, thyme, bay leaves, mace and crushed peppercorns.Bring to a boil and cook until the chicken is cooked (approx. 1 hour).Remove the cooked chicken from the stock.Let the chicken cool and then pluck the meat from the bones.Make sure not to have any skin or pieces of cartilage in the mixture.Strain the chicken stock.Put the strained broth back on the stove.Bring to a boil and add the remaining parsley and celery, the stock vegetables and the vermicelli.Cook for about 10 minutes until the vermicelli is cooked.Add the chicken pieces, lemon juice and salt
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NOODLES WITH CHICKEN AND MANGO

Noodles with chicken and mango

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Prep Time 40 minutes
Servings 4 people

Ingredients
  

  • 3 Chicken fillets
  • 50 g Sesame seeds
  • 1 Lime  (juice)
  • 3 tbsp Japanese fish sauce
  • 0.5 Spanish pepper, finely cut
  • 4 Spring onions in thin rings
  • 1 Bunch of fresh cilantro, roughly chopped
  • 4 dl Chicken stock
  • 400 g Japanese rice noodles or Chinese egg noodles
  • 1 tbsp Fish sauce
  • 1 tbsp Sesame oil
  • 1 mango in cubes
  • 0.5 cucumber

Supplies:

  • Cooking pan
  • Backing pan

Instructions
 

  • Bring the chicken to the boil in the stock.Let it simmer for 9 minutes.Turn off the heat, but let the chicken fillets cool in the stock (at least 15 minutes).Roast the sesame seeds in a dry frying pan until light brown and let them cool.Cook the noodles according to the instructions on the package.Beat a dressing of the lime juice, fish sauce, soy sauce, sesame oil and the pepper.Pull the cooked chicken apart with two forks so that you get nice threads.Now mix the dressing with the noodles and then the other ingredients.Garnish with the sesame seeds and the mint.
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CHICKEN MEATBALL WITH EGG

Kip&ei 002

Chicken meatball with egg

Guido Waterman
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Prep Time 30 minutes
Servings 4 people

Ingredients
  

  • 500 g Unseasoned minced chicken
  • Salt and pepper from the grinder
  • 2 tbsp Bread-crumbs
  • 20 g butter
  • Warm tea
  • Whole grain bread
  • 2 tbsp bruschetta
  • Pinch of nutmeg
  • 2 boiled eggs (8 minutes)
  • 1 tbsp Oil
  • Letucce

Supplies:

  • Mixing bowl
  • Cutting board
  • Casserole

Instructions
 

  • Mix the minced chicken with damp hands in the bowl with the bruschetta and the herbs.Add the breadcrumbs if the chicken is too “damped”.Have two flat meatballs and place them on the cutting board.Peel the boiled eggs and place it on the minced chicken.Fold the minced chicken well around the egg and make sure that there are no open cracks.Heat the butter with the oil in the pan and roll the package of the meatballs with egg in it.Let the meatballs roast and cook for about 20 minutes until golden brown.Place a lid at an angle and add a little tea if necessary.Place a meatball on a clean board and cut it in half.
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PROVENÇAL CHICKEN LEGS

Provençal chicken legs

Guido Waterman
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Prep Time 1 hour
Servings 4 people

Ingredients
  

  • 4 Chicken legs
  • 1 Clove of garlic
  • Pepper from the mill
  • 1 Spring onions
  • 4 tbsp Provencal herbs

Supplies:

  • Oven at 180 degrees
  • Roasting bag 25x40cm with closing strip
  • Mixing bowl Cutting board
  • Oven dish
  • Kitchen scissors

Instructions
 

  • Keep the chicken in the refrigerator until its usage.Turn on the oven and unfold the roasting bag.Chop the onion and peel the garlic.Mix the onion with the peeled garlic, the herbs and pepper according to taste.Place the chicken on the cutting board and spread the spice mixture on all sides.Place the chicken in the roasting bag and add the remaining spice mix if necessary.Close the roasting bag with the clip and place it in the baking dish.Poke a few holes in the roasting bag with a fork.Place the dish in the middle of the oven for about 60 minutes.Then carefully cut open the roasting bag at the top (beware of the hot steam).
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JAMAICAN CHICKEN

Jamaican chicken

Guido Waterman
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Prep Time 1 hour
Servings 4 people

Ingredients
  

  • 4 whole chicken legs
  • 8 tbsp Olive oil
  • 2 tsp Black pepper
  • 6 cloves of garlic
  • 100 cl brown rum
  • `2 tbsp Brown sugar
  • 2 tsp Ground coriander seeds
  • 0.5 Madame Jeanette

Supplies:

  • BBQ
  • Aluminium foil
  • Cutting board
Categories
Recipes

TURKEY CROQUETTES WITH FLOWING CHEDDAR HEART

Turkey croquettes with flowing cheddar heart

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Prep Time 26 minutes
Servings 2 people

Ingredients
  

For the turkey:

  • 1 Turkey breast
  • Pepper
  • Espelette pepper
  • Celery salt
  • Olive oil

For the croquettes:

  • 8 Cubes of white cheddar
  • A pinch of fleur de sel

For the breadcrumbs:

  • 100 g Flour
  • 2 Egg white
  • 100 g Classic breadcrumbs
  • 100 g Panko breadcrumbs

For the mayonnaise:

  • 2 egg yolks
  • 1 Tablespoon of wholegrain mustard
  • 1 Tablespoon of spicy mustard
  • Red wine vinegar
  • A pinch of celery salt
  • 1 Glass of grape seed oil
  • 2 Tablespoons of mustard seeds

Instructions
 

Preparation of the turkey

  • Cut the turkey breast into strips and then into cubes, and grind with a meat grinder. Season with a pinch of pepper, a pinch of Espelette pepper, a pinch of celery salt and a dash of olive oil. Mix by hand.

Preparation of the croquettes

  • Cut 8 cubes of white cheddar. Place a sheet of cling film on the work surface, spread a handful of ground turkey on it and add a cube of cheddar cheese in the middle. Fold the cling film to form a ball. Once the croquette is formed, take it out and roll it in your hands to perfect the rounded shape.

Preparation of the breadcrumb mix

  • Prepare 3 containers: one with flour, one with egg whites and one with a mixture of classic breadcrumbs and panko breadcrumbs. Then roll the croquettes in the flour (remove any excess flour), in the egg white and in the breadcrumb mixture.

Preparation of the mayonnaise

  • Mix 2 egg yolks, 1 tablespoon of wholegrain mustard and 1 tablespoon of spicy mustard, 1 tablespoon of red wine vinegar and a pinch of celery salt. Whisk this mixture by gradually adding 1 glass of grape seed oil. Add a 50/50 mix of water and white wine to a saucepan and bring it to a boil with 2 tablespoons of mustard seeds. Strain the cooked seeds through a sieve and add to the mayonnaise mixture.

Frying

  • Put the croquettes in a deep fryer pre-heated to 170 degrees. Fry for 6 minutes. Before serving add a pinch of fleur de sel to the croquettes.

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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No matter which European country the poultry meat comes from, consumers can always rely on food safety, environmental protection, and animal welfare. Being a major trading partner in the global poultry meat market, the EU has proved to be a role model by having some of the highest standards in the world.