vendredi 19 mars 2010

chicken roulade

Last night I made chicken roulade. I actually make it mainly turkey, but didn't have any.

The recipe is from my kitchen bible, Sanda Marin.

It goes like this:

750 g ground chicken breast, turkey legs or whatever groung meat one has/likes, 100g ground bacon or smoked pork fat, two onions finely minced and sauteed over medium to low heat, one slice of stall bread soaked in milk or water and drained, two eggs, finely minced preferred herbs (I used parsley and dill), salt, pepper.

In a bowl, mix everything except for one egg. Mix well, so not to have bread lumps or anything, taste, season. Grease a loaf mould and patt with breadcrumbs. Form a loaf from the mixture and put it in the mould, or simply plop it in the mould and level the top. Beat the remaining egg with half a tablespoon of oil and pour on top. Cook it into a preheated oven at about 200 degrees until the top is golden and there are no more juices coming out.

For the juices: I found out that freshly grounded meat produces almost nothing, as opposed to the one grounded in store and kept for some time in the fridge/freezer, which is a grand leaker.

I served it with steamed rice and a choice between homemade pizza sauce and garlic sauce.

I only have a lousy picture of the leftovers, my lunch today.

lundi 15 mars 2010

so-called chinese chicken

Last night I made an adaptation from David Lebovitz. He is presenting his roast chicken with caramelised shallots. I used courgettes, leeks and carrots.

The chicken was a little too fat, but, of course, it was not poulet fermier as David used.

It was so easy to make, I finished all preparations in les than ten minutes, and the result was appreciated by all.

What I will do a next time would be to use less oil, more vinegar, more soy sauce.

The recipe is this - slightly adapted from David Lebovitz, an American in Paris, meaning that I did not have any shallots or did not want to use them.

3 tablespoons oil, 3 tablespoons red wine vinegar (but I only used 1, and regretted), 1 tablespoon soy sauce, one leek, one carrot and one courgette, all peeled and sliced, salt, pepper, and, of course, chicken - I had 5 or six half-tights. Mix the oil, vinegar, soy sauce, salt and pepper in a baking or roasting dish, cover the chicken pieces in this baste, arrange the chicken pieces, skin down, in the dish and sprinkle the sliced vegetables on. Put the covered dish into a preheated oven at 220 degrees and let for 20 - 30 minutes, depending on how you prefer the vegetables. Flip the chicken pieces and roast uncovered for another fifteen minutes. Voila!

Sadly, i do not have an after picture, what with everyone dipping into the dish, but with the quality of my photos, this is not regretable...