Chicken & beans

Posted on April 2, 2016 by elsje

This makes a great simple meal, especially if you have made the garlic chicken a day in advance. I like to serve it with a green salad, for a complete and healthy meal.

Chicken & beans

800 gr large white beans
1 chili pepper, finely sliced
1 handful of parsley roughly chopped
Juice of half a lemon
1 recipe garlic chicken (crush the garlic cloves into a paste)
Scoop 1 spoon of fat from the top of the stew, fry the chicken pieces in this with the skin side down.

On a medium heat brown and reheat your chicken.
Add the beans, chili pepper, the garlic paste and a couple of spoon fulls of broth.
Heat this mix for 10 minutes while stirring.
Sprinkle the beans with lemon and parsley before serving.

Garlic chicken

Posted on April 2, 2016 by elsje

This dish is so great for creating lovely finger food. The chicken is delicious on toasted bread. It also makes a simple and great meal when combined with beans.

The chicken is very tender when it is cooked this way. It is cooked long and slowly, emerged in a tasty mix to keep it moist. The large quantity of garlic makes everything taste unique and sweet! Any leftover garlic can be mixed with some butter to make a great garlic butter. The leftover broth makes a great gravy base.

Garlic chicken

4 chicken thighs
2 bulbs of garlic
125 gram of butter
500 ml chicken stock
For this recipe you don’t need to peel the garlic cloves. Just remove the ends.

Season your chicken.
Melt 50 grams of butter in a frying pan and brown you chicken.
Add the cloves, stock and the rest of the butter.
Let this simmer for 1 hour or until the chicken just doesn’t fall of the bone.
Let your stew cool down.
Take the garlic out of the peels and collect them in a bowl.
Keep the chicken and gravy and the garlic cloves in the fridge.

This chicken is lovely on grilled bread, with a spread of the garlic cloves, the chicken and some salt and pepper. You can also use this garlic chicken for making chicken & beans.

Find more chicken inspiration here.

Cola Chicken Stew

Posted on March 9, 2016 by elsje

This is a great way to get your entire family to enjoy a chicken stew. I know it might seem crazy but this stew has a lovely and balanced sweet and sour taste. You can make this stew fresh, or a day in advance.

I like to have this stew with white rice, the stew should be garnished with large hand fulls of spring onion. Your children might also really enjoy having chips and a glass of coke with this meal!

Cola Chicken Stew

1 tbsp of oil
3 onions, finely sliced
3 garlic cloves, crushed
6 chicken legs or thighs
1 tsp sweet smoked paprika
3 tbsp ketchup
4 tbsp ketjap manis or sweet soy sauce
400 ml cola
Optional: 2 tbsp corn starch to bind the sauce
Serve with white rice and sliced spring onion

Fry your onions and garlic until they are soft.
Add the chicken and let it brown.
Add the smoked paprika and fry it a little while.
Stir in the final ingredients.
Let your stew simmer for 30 to 40 minutes, until your chicken is tender.

Chicken fingers

Posted on January 26, 2016 by elsje

In our family, we love making our own fast food. Our favorites include hamburgers and chicken fingers. This is an easy way to make the most tender chicken breast you will ever taste!

Chicken fingers (2-3 portions)

2 chicken breasts, cut into 1 inch wide, long strips
Chicken marinade
- 1,5 cups of buttermilk (or watered down yoghurt)
- 1 tsp sweet paprika
- 1 tsp oregano
- salt & pepper to taste
- 1 garlic clove, crushed
Crust:
- 200 grams bread crumbs
- 1 tsp sweet paprika
- 1 tsp oregano
- 1 tbsp sea salt
- 1 tsp pepper
200 ml of sunflower oil for shallow frying
Dip:
- 1 cup of sweet chili sauce
- handful of koriander, finely chopped

Cut your chicken, and mix with the marinade ingredients. Marinade the chicken for 30 minutes to 24 hours in the fridge.
Combine ingredients for the crust.
Prepare your chicken fingers:
- Shake each finger off.
- Place in your crust mix, you will find the buttermilk acts as the perfect glue for the crust.
Warm up your oil. Preheat your oven to 220 degrees C (the perfect temperature for making chips in your oven!).
In small batches, fry your chicken fingers, turn the chicken fingers after they have brown on one side. Take your fish fingers out of the oil, in a dish in the oven.
Combine the ingredients for the dip.

Read more chicken inspiration, and the recipe for chips.

Pea Puff Pies

Posted on July 23, 2015 by elsje

This is a recipe that I invented in order to finish our leftovers. Feel free to use any form of leftover vegetables and meat for this recipe. I have also made similar pies using cauliflower, broccoli, spring union or asparagus.

You can also make a delicious vegetarian version by replacing the meat with some tasty nuts or maybe a stronger cheese.

I serve these pies in individual ramekins, this way I can accommodate everyone’s busy schedule. But you could easily make one large pie, just increase your cooking time slightly so the pie is cooked and warm in the middle.

These pies are a simplified version of a soufflé. The egg makes them puff up beautifully and creates a light texture. The measurements below are an indication. Feel free to adjust them to your taste. Add more egg for more rise and a more “eggy” flavor.

This recipe only needs stirring and measurements are not crucial so you could easily make these together with your toddler. For more toddler cooking tips, read this post.

For a simple dinner, serve your Pea Puff Pies with some HP sauce and a tasty salad. You could make these pies as a starter, especially if you use a more fancy vegetable like asperagus.

Pea Puff Pies (for 4 small pies)

150 gram of mashed potato
2 free range eggs
100 grams of grated cheese (keep some aside for on the top)
100 grams of shredded chicken
150 gram of peas (or any other veg you like)
Salt and pepper to taste

Simply warm mix your ingredients and spoon the batter into the greased ramekins. Sprinkle some cheese on top.

After preparing your pies you can keep them for a few days in the fridge until you are ready to eat them.

Bake your pies in a 220 degrees C oven for 10 to 15 minutes or until puffed up and golden.

Enjoy!

BBQ favorites: mustard chicken

Posted on May 11, 2015 by elsje

We love having barbecues! This year I will be sharing our favorite recipes for this occasion.

This is our favorite way for eating chicken from the barbecue. You might think that this marinade is way too sharp, but this one of those recipes where heating really transforms the flavor. The mustard transforms into a sweet and delicious crust when grilled.

This marinade is bold in every way, with a whole garlic bulb and lots of thyme, preferably fresh. Don’t hold back on the salt, chicken needs a large amount of salt to bring out all of it’s flavor.

Another advantage of using this marinade: the crust it forms seems to keep the meat tender and moist. This mustardy chicken is delicious with my potato salad and some green salad.

Mustardy chicken

1 jar of sharp Dijon mustard (250 ml)
1 head of garlic, coarsely chopped
3 tbsp thyme
2 tbsp course sea salt
Free range organic chicken:
- 1 chicken – This marinade is enough for a whole roast chicken. For a barbecue cut your chicken into manageable pieces.
- or 6 chicken breasts – This recipe could also be used for chicken breasts if you don’t like eating of the bone. If you cut the chicken breasts in half, you get a nice size.
- or 12 chicken wings for smaller snacks.

Apply your marinade ingredients straight on your chicken and spread your marinade evenly. This marinade should form a thick coating that crusts up.

Always test if your chicken is cooked by slicing into a thicker section. If the liquid running out of it is clear, and the meat is white, your chicken is ready to eat.

If you are going to cook your chicken on the barbecue. The key is turning your chicken over frequently above medium heat coals.

If you are going to use the oven:

1 whole roast chicken – about 1 hours at 200 degrees C for a medium size chicken
6 chicken breasts – about 30 minutes
12 chicken wings – about 20 minutes

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