Archive for the 'Meat and Poultry' Category

Chicken meatballs with parmesan and Dijon mustard

Saturday, March 17th, 2007

Lately I’m eating a lot of chicken, and it’s so yummy! I love experimenting with soft minced chicken and here’s the latest result. These meatballs are delicious and creamy thanks to the parmesan but still delicate without a strong cheese flavour. The Dijon flavour only gives a vague hint.

    Chicken meatballs with parmesan and Dijon mustard
    (serves 3, makes around 25-30 small meatballs)

    350 gr minced chicken
    1 schallot onion, finely chopped
    1 garlic clove, finely grated
    1 tsp water
    5 tsp dried breadcrumbs
    3 tsp Dijon mustard
    25 gr Parmesan cheese, finely grated
    1 egg
    1 tsp maldon sea salt
    ground pepper

    Soak the breadcrumbs in the water and combine with the rest of the ingredients in a bowl. Shape 25-30 small meatballs, it will be rather sticky and the meatballs will be fragile so a small amount of olive oil on your hands will help. As always when handling chicken make sure to wash your hands and all utensils carefully. Fry the meatballs in butter for about 10 minutes. Serve with pasta and some extra Dijon mustard.

Spicy chicken meatballs

Thursday, January 4th, 2007

I’ve had a craving for meat the last months and I’m cooking chicken at least once or twice a week. I even eat bacon nowadays and can’t understand how I could live without it for the last 6 years. That saltyness and crispness can’t be found anywhere in the vegetable kingdom, including all that terrible fake bacon. I guess that it’s only a matter of time before I start eating other meat as well but for now chicken and bacon is fine and I even tend to combine them quite often. Today though, I’m posting an easy weekday chicken dish which I made for dinner yesterday:

    Spicy chicken meatballs
    (serves 3, makes 14 oval meatballs)

    350 gr minced chicken
    1 small yellow onion, finely chopped
    1 garlic clove, finely grated
    1 egg
    0.75 tsp dried ground sumac
    0.75 tsp dried ground cumin
    0.75 tsp dried ground coriander/cilantro
    0.5 tsp dried ground cayenne pepper
    maldon sea salt
    ground pepper

    Combine all ingredients in a bowl and shape 14 oval meatballs, it will be rather sticky so a small amount of oil on your hands will help. As always when handling chicken make sure to wash your hands and all utensils carefully. Fry the meatballs in butter for about 10 minutes. Serve with bulgur or rice.

Chicken Dijonnaise

Sunday, October 22nd, 2006

Chicken Dijonnaise

Chicken Dijonnaise with brown rice and tomatoes.

Lately I’ve used a lot of Dijon mustard when cooking, it’s hot and gives a nice flavour to the food. I’ve also been using Dijonnaise which is a combination of Dijon mustard and mayonnaise, a lovely combination if you ask me. It’s perfect on sandwiches or with chicken like here in this old dish. This recipe isn’t from any cookbook, it’s just a recipe from the condiments producer Maille which I saw in an ad in Delicious magazine. There’s no fancy chef behind this recipe, but it’s perfectly good anyway. As I like the hot flavour of plain Dijon, I added some of that aswell. If you can’t find Dijonnaise in your store you can just combine mayonnaise with some tablespoons of Dijon mustard.

    Chicken Dijonnaise
    (serves 4)

    4 chicken breasts
    25 gr unsalted butter
    1 tbs olive oil
    1 onion, thinly sliced
    100 gr button mushrooms, sliced
    2 garlic cloves, crushed
    1 tbs plain flour
    1/2 cup Dijonnaise
    150 ml dry white wine
    275 ml chicken stock
    2 tbs finely chopped tarragon plus extra leaves to garnish
    200 ml creme fraiche

    Preheat the oven to 180 degrees C.

    Season chicken with salt and pepper. Melt butter and oil in an ovenproof frypan with lid over medium heat. Cook chicken in batches for 2-3 minutes each side until golden. Set aside.

    Add onion to the frypan and cook over medium-low heat, stirring, for 3-4 minutes until softened but not coloured. Add the mushrooms and garlic, and cook for a further minute. Add flour, stirring well to combine. Add Dijonnaise, wine, stock and tarragon, and bring to boil, stirring continuosly.

    Return chicken to pan, cover and transfer to oven for 10 minutes or until chicken is cooked.

    Remove chicken from pan and set aside, then place pan over medium-high heat and reduce the sauce for 1-2 minutes. Stir in creme fraiche and heat through. To serve, place each chicken piece on a serving plate, spoon sauce over the top and garnish with tarragon leaves.

Tender and crisp chicken legs with sweet tomatoes

Sunday, October 9th, 2005
Ready to put in the oven. Notice the beautiful tomatoes that we bought, they were called “wild tomatoes” and came in green, yellow, orange and red.

Last weekend we went to the Gothenburg Book Fair. Once a year there’s a big book fair with exhibitors and seminars here in Gothenburg and it always draws a lot of people, including us. This year I bought many cook books as the prices were really low, but I wish that I had bought even more… Anyway, one of the cook books that I bought was Jamie Oliver’s Jamie’s Dinners. I’ve been planning to buy this book for such a long time, but better late than never :-)

As most of you know, I don’t each chicken anymore. At least not that often. But sometimes the craving gets really big and then I decide to cook chicken. But I don’t think that I’ll ever dare to eat it at a restaurant anymore. This time the chicken craving appeared as I was browsing through Jamie’s Dinners; I found a recipe for Tender and crip chicken legs with sweet tomatoes. The recipe sounded great and I wasn’t dissapointed, it was excellent and I enjoyed every bite of it. The chicken gets a crips surface while the rest of it is really tender and it smells delicious. The chicken almost melts in your mouth and it’s wonderful. To the chicken we made roasted potatoes in the oven, with sea salt, pepper, olive oil and rosemary. As I’m to lazy to write down the chicken recipe, I googled for it and finally found it at Jamie’s dinner’s official web site but I’ll paste it here as well. As always, be extra careful when handling raw chicken. I didn’t add any optional beans and as I just wrote I cooked the potatoes seperately.

    Tender and crisp chicken legs with sweet tomatoes
    Serves 4

    4 chicken legs, jointed
    sea salt and freshly ground black pepper
    a big bunch of fresh basil, leaves picked, stalks finely chopped
    2 big handfuls of red and yellow cherry tomatoes, halved, and ripe plum tomatoes, quartered
    1 whole bulb of garlic, broken up into cloves
    1 fresh red chilli, finely chopped
    olive oil
    optional: 1 x 410g tin of cannellini beans, drained
    optional: 2 handfuls of new potatoes, scrubbed

    Preheat your oven to 180°C/350°F/gas 4. Season your chicken pieces all over and put them into a snug-fitting pan in one layer. Throw in all the basil leaves and stalks, then chuck in your tomatoes. Scatter the garlic cloves into the pan with the chopped chilli and drizzle over some olive oil. Mix around a bit, pushing the tomatoes underneath. Place in the oven for 1.5 hours, turning the tomatoes halfway through, until the chicken skin is crisp and the meat falls off the bone. If you fancy, you can add some drained cannellini beans or some sliced new potatoes to the pan and cook them with the chicken. Or you can serve the chicken with some simple mashed potato. Squeeze the garlic out of the skins before serving. You could even make it part of a pasta dish – remove the chicken meat from the bone and shred it, then toss into a bowl of linguini or spaghetti and serve at once.

Ready to serve, be prepared for a wonderful dinner!

M for him, Q for her

Friday, January 28th, 2005

Fredrik arrived from Stockholm yesterday and I prepared a late dinner just minutes before he arrived. I found a very easy and quick recipe in a magazine that I get from my food store, but I adapted it slightly as I wanted to make meat burgers for Fredrik and Quorn burgers for myself. The recipe was only for meat so I made up my own vegetarian burgers. The dish is very easy, the meat and quorn burgers are fried in separate frying pans and the sauce is mixed in a bowl and then poured over the burgers.

After reading Anne’s comment about this dish, I realized that I didn’t write what we thought about the food so I’ll just add a few words. The quorn burgers turned out so-so, maybe they would taste better with more spices. I must also mention that the quorn burgers absorbed almost all of the sauce, so I would recommend to double the batch. Fredrik liked his burgers and as I don’t eat meat I have to believe him :-)

2 Kinds of Burgers in Tomatoe Sauce with Fusilli and Red Onion

Quorn Burgers
150 g Quorn Mince (UK) / Quorn Grounds (US) / Quorn-färs (SE)
1 egg
1 tsp salt
1 tsp sweet pepper powder
powder Cayenne pepper
1 tbsp potato flour
0,5 deciliter cream
2 tbsp dried breadcrumbs
2 tbsp water

Mix the breadcrumbs with water and put aside for a few minutes. Combine all other ingredients and then add the breadcrumb mixture. Shape into 4 patties and fry in butter.

Meat Burgers
200 g minced meat (beef)
0,75 tbsp potato flour
0,5 deciliter cream
0,75 tsp salt
1 tsp sweet pepper
powder Cayenne pepper

Combine all ingredients and shape into 2 patties. Fry the patties in butter.

Creamy Tomatoe Sauce
1 deciliter cream
1 tsp Soya sauce (Chinese)
1 can chopped conserved tomatoes
1,5 garlic clove, chopped

Strain the tomatoes as much as you can. Combine the tomatoes with the rest of the ingredients. Pour half of the sauce in the frying pan with quorn and half in the frying pan with meat. Let simmer for 6 minutes.

Serve the burgers with pasta (Fusilli) and finely chopped red onion.