Creamy Chicken, Mushroom and Sage Fricassee

Creamy Chicken, Mushrooms and Sage Fricassee

Happy Valentines All! Here is my Valentines Treat.

Creamy Chicken, Mushroom and Sage Fricassee

Ingredients:
6 thigh chicken fillets
2 tbsp fresh sage, chopped
1 tsp dried sage
200 ml rose wine or dry white wine
500 ml water
4 tbsp soured cream
1 chicken stock cube
1 onion, cut into wedges
1 clove garlic, finely chopped
150 g baby button mushrooms
2 small turnips, cut into wedges
black pepper, freshly ground
salt
6 tbsp oil
6 cocktail sticks

Season chicken pieces generously with salt, pepper and dried sage. Place fresh sage in a centre of each thigh and fold.
Heat a frying pan. Drizzle 3 tbsp of oil into the pan and allow to heat through. Place chicken pieces in pan and cook for few minutes until brown and golden on both sides.
When golden brown remove from a frying pan and use a cocktail sticks to secure each piece of chicken and arrange in a casserole dish.
Clean frying pan, reheat, add remaining oil and fry onions, mushrooms and garlic for about 3 minutes. Transfer all into casserole dish, add wine and cook until evaporated (about 4 minutes). Add water, chicken stock cube, turnips and simmer until reduced by half. Then remove from the heat and stir in the sour cream.
Serve with plain rice.
Remember to remove cocktail sticks just before serving.

Bon appetit.

Mangalica Spicy Salami Cassoulet with adzuki beans

Mangalica Spicy Salami Cassoulet with adzuki beans.

Mangalica Spicy Salami Cassoulet with adzuki beans.

Ingredients:
100 g Hungarian Mangalica Spicy Salami, sliced – buy good quality salami; I bought Unearthed; they have delicious products.
100 g adzuki beans, soaked for 6h or overnight
1 red pepper, cut into slices
1 large onion, cut into wedges
2 cloves garlic, chopped
1 chilli, chopped
10-12 button mushrooms, cut in half
2-3 large, ripe, fresh tomatoes or tinned tomatoes, chopped
1 tbsp tomato puree
1/2 stock cube
1 tsp dried mixed herbs
3-4 tbsp oil
black pepper
500-700 ml water

Soak beans for 6 hours or overnight and then rinse under cold running water. Drain well.
Heat the oil in a large frying pan, add onion, mushrooms and peppers and cook over moderate heat for few minutes till softened. Add garlic and chilli, cook for 2 more minutes. Transfer all into casserole dish. Add water, tomatoes, all spices and adzuki beans. Stir well and bring to the boil. Add a salami and reduce the heat, cover and cook gently for 40 minutes or cover with a lid and bake on the oven’s centre shelf for up to 1 hour. ( 140°C)  If necessary add more water so that it is not too thick and if tomatoes are very sour add a bit of sugar. Put into warm bowls and sprinkle with fresh parsley. Serve with crusty bread or baguette.

Bon appetit.

Beijing Braised Beef

Beijing Braised Beef

Beijing Braised Beef

Ingredients:
400 g frying beef steak, cut into stripes
3 sweet yellow mini peppers, cut into bitesize chunks
5-6 shallots, cut into wedges
2 garlic cloves, chopped
2 slices fresh ginger
4-5 tbsp hoisin sauce
2 tbsp soy sauce
700 ml stock
2 whole star anise
1 tbsp granutated sugar
3 tbsp oil
black pepper

Marinade beef in 2 tbsp of hoisin sauce for 1-2 hours. Heat a non-stick frying pan or wok over high heat. Remove beef from marinade and fry for 5 minutes turning occasionally. Then add shallots, peppers and garlic and continue to stir-fry them for 3-4 minutes until they are brown. Then transfer all into medium size casserole dish. Add 2-3 tbsp of hoisin sauce, soy sauce, sugar, star anise, slices of ginger and stock. Bring to the boil and then turn the heat down and simmer for 1 hour. Stir occasionally.

Serve with rice and your fave green vegetables.

Bon appetit.