Categories
Recipes

NOODLES WITH CHICKEN AND MANGO

Noodles with chicken and mango

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.
Categories
Recipes

CHICKEN MEATBALL WITH EGG

Chicken meatball with egg

Guido Waterman
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.
Categories
Recipes

PROVENÇAL CHICKEN LEGS

Provençal chicken legs

Guido Waterman
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).
Categories
Recipes

JAMAICAN CHICKEN

Jamaican chicken

Guido Waterman
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

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.
Categories
Recipes

BURGERS, TURKEY CUTLETS BREADED WITH SEEDS

Burgers, turkey cutlets breaded with seeds

Prep Time 28 minutes
Servings 4 people

Ingredients
  

  • 2 Large turkey cutlets
  • 2 Eggs
  • 75 g Fine breadcrumbs
  • 2 Tablespoons sunflower seeds
  • 2 Tablespoons sesame seeds
  • 1 Tablespoon coriander seeds
  • 1 Teaspoon cumin
  • Vegetable oil
  • 4 Burger buns
  • 2 Tomatoes
  • 75 g Comté cheese
  • A few lettuce leaves
  • 4 Tablespoons spicy mayonnaise
  • Salt and pepper

Instructions
 

  • Cut the turkey cutlets in two or three pieces.
  • Prepare the breadcrumb mix: in a bowl, mix the breadcrumbs, sunflower seeds, sesame seeds and coriander seeds. Add the cumin, season with salt and pepper, and mix well.
  • In a second bowl, lightly beat the eggs. Dip the pieces of meat into the egg and then into the breadcrumb/seed mixture.
  • Heat a generous amount of vegetable oil in a pan with a thick base. Dip the breaded turkey in the oil and fry for 3 minutes on each side.
  • Slice the tomatoes and the Comté cheese.
  • Assemble the burgers: cut the buns in half lengthwise. Start by brushing a spoonful of mayonnaise on each bottom bun. Place the breaded turkey on top, followed by the cheese, tomatoes and lettuce, then close with the top bun. Serve with young greens and roasted sweet potatoes with rosemary.

Video

Categories
Recipes

REVISITED TURKEY CORDON BLEU

Revisited turkey cordon bleu

Prep Time 40 minutes
Servings 2 people

Ingredients
  

  • 1 Turkey breast
  • Turkey skin
  • 4 Slices of turkey ham
  • 25 g Emmental cheese
  • 1 Bunch of watercress
  • 10 cl Liquid cream
  • 1 Tablespoon double cream
  • 20 cl white wine
  • Pepper
  • 2 Thyme sprigs
  • 2 Cloves of garlic
  • 1 Shallot
  • A pinch of fleur de sel
  • A pinch of Espelette pepper

Instructions
 

Preparation of the turkey

  • Cut the turkey breast in half lengthwise.
  • Wrap each piece between two pieces of cling film. Beat the pieces with the back of a pan to flatten the turkey as much as possible. Remove the pieces and season with salt and pepper. Add a slice of turkey ham on top of each flattened piece.
  • Grate some Emmental cheese (to allow it to melt more quickly) over the turkey slice. 4. Add thyme or any other aromatic herb on top of the cheese.
  • Cut off both ends to make a rectangular shape.
  • Roll the turkey breast over and then place it on cling film. Roll it up again, pressing as tightly as possible to remove any air.
  • Remove the cling film. Flatten and trim the turkey skin.
  • Roll the mixture in it tightly.
  • Tie a string at one end and then roll it up and under the meat several times until it reaches the other end.

Preparation of the sauce

  • Blanch the watercress in boiling salted water and then cool it in iced water. Blend it and pass it through a sieve until you obtain a watercress purée.
  • Fry the shallots in a pan. Season and moisten with white wine and reduce. Add the liquid cream and cook for 10 to 15 minutes. Add 1 tablespoon of double cream. Strain this second preparation through a fine sieve.
  • In a third saucepan, mix everything together with a whisk.

Cooking

  • Pour some oil in a hot pan and add garlic and thyme. Leave to heat for less than 1 minute, so as not to overcook the garlic.
  • Brown the cordon bleu in the pan without cooking it. Remove the cordon bleu before returning it to the pan for 1 minute.
  • Place the cordon bleu on a wire rack and leave to rest for 5 minutes. Place in the oven for 3 to 5 minutes at 200 °C.

Plating

  • Cut the cordon bleu into several pieces and place them on a plate. Add a pinch of fleur de sel and a pinch of Espelette pepper. Serve with the sauce in a small bowl on the side.
Categories
Recipes

BAGUETTE WITH PULLED TURKEY

Baguette with pulled turkey

Prep Time 3 hours
Servings 4 people

Ingredients
  

  • 2 baguettes
  • 1 small turkey leg
  • 75 g barbecue sauce
  • 1 can of tomato pulp
  • 3 tablespoons balsamic vinegar
  • 2 red onions
  • 1 courgette
  • 2 carrots
  • 2 spring onions
  • A few young spinach shoots
  • Olive oil

Instructions
 

  • Preheat the oven to 160 °C. Prepare the marinade: in a salad bowl, mix the barbecue sauce, the tomato pulp and the balsamic vinegar. Season with salt and pepper.
  • Cut one and a half onions into thick strips. Place the turkey leg in an ovenproof casserole dish with a little olive oil. Arrange the tomato mixture and the onions on top. Cover the casserole with the lid and bake for 2.5 hours.
  • Using a peeler or mandoline, cut thin strips of carrots and courgette. Cut the spring onions into thin slices.
  • Scrape the meat off the turkey leg with a fork.
  • Cut the baguettes in half and slice each half lengthwise. Arrange a generous amount of shredded turkey on the baguettes, and top with a few spinach shoots, vegetable strips, the remaining red onions and finally the spring onion.

Video

Categories
Recipes

TAKE THE TURKEY OUT OF THE OVEN AND SERVE WITH RICE OR VEGETABLES DEPENDING ON THE SEASON

Turkey with sesame and summer tomatoes

Prep Time 1 hour 50 minutes
20 minutes
Servings 4 people

Ingredients
  

  • 4 turkey breasts
  • 4 large ripe tomatoes
  • 40 g peanuts
  • Miso preparation for 4
  • 2 tablespoons soy sauce
  • 2 cloves of garlic
  • 1 tablespoon sesame oil
  • Basil

For the sesame mix:

  • 2 slices of sandwich bread (or white bread)
  • 100 g sesame seeds
  • Butter
  • Coriander leaves (or parsley)
  • 2 egg yolks
  • 2 tablespoons flour

Instructions
 

  • For the marinade:Mix the miso (diluted with water), soy sauce, grated garlic and sesame oil. Soak the turkey breasts in this mixture and marinate for 1 hour in the fridge.
  • For the sesame mix:Mix the white bread (previously blended) with some coriander leaves, a piece of butter and the roasted sesame seeds.
  • Dip the turkey in the flour and then in the egg yolk. Fry it lightly and finally dip it in the sesame crumbs.
  • Bake the turkey in the oven at 130 °C for 30 minutes.
  • In the meantime, chop the tomatoes. Season with a dash of sesame oil, a few basil leaves and the peanuts.
  • Take the turkey out of the oven and serve with rice or vegetables depending on the season.
Categories
Recipes

CHICKEN SUSHI STACKS

Chicken sushi stacks

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.

We would love to receive your feedback about our website.
This short survey will only take a few minutes.

 

Thank you!

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.