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surprising recipes

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Month

April 2014

chocolate chicken

IMG_7738This time I have a special combination with Mexican roots.  Chicken, chocolate, wine, cinnamon, raisons, all into one dish and surprisingly delicious. The recipe was created by Chakall, a well known Argentine cook living in Berlin, even in the same building as me.

Ingredients (for 4 persons):

– 4 chicken fillets

– 2 tablespoons of flower

– half a teaspoon of cinnamon

– a bit of salt

– 1 tablespoon butter

– 3 tablespoons of olive oil

– 1 red onion

– 2 red peppers

– 100 ml red wine

– 200 ml chicken broth

– 2 tablespoons tomato paste

– 2 tablespoons cocoa powder

– 2 tablespoons sugar candy

– 50 ml cream

– 2 tablespoons raisins

– 2 tablespoons almond discs

– Coriander to garnish

Directions:

– Cut the onions and peppers finely .

– Coat the chicken with the flour, cinnamon, salt . In the movie Chakall shows a very interesting way to do this with a freezer bag.

– Melt the butter with a tablespoon of olive oil in a pan and fry the chicken fillets for two minutes . Later, we will put them in the oven.

– Add the onions and peppers with a little extra olive oil to the hot pan and cook a few minutes .

– Add the red wine and let it boil for a while.

– Then add successively the chicken broth, tomato paste , cocoa powder and sugar. Stir well.

– Then add the cream, the raisins and the almonds to it at the end .

– Preheat the oven to 200 ° C.

– Place the chicken , topped with the bulk of the sauce into an ovenproof dish and cook for 10 minutes in the oven .

– Put the chicken on plates, garnish with the remaining sauce and chopped cilantro .

In the picture I have also added some crushed hazelnut used for finishing .

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asparagus with chorizo oil

IMG_7710

The asparagus season is there again. On a pub in the belgian television I saw this recipe. Again an interesting combination worth trying. The dutch version can be found here.

Ingredients for 4 persons (as a starter):

– 500 grams of asparagus

– 0.3 dl olive oil

– 50 grams chorizo ​​sausage

– Zest of half a lime

– Salt, pepper

– 50g parmesan shavings

– Rocket salad

preparation:

– Peel the asparagus and cut the bottom ends off.

– Cut the chorizo ​​sausage into small pieces

– Boil the asparagus for 3 minutes and drain on a damp cloth.

– Heat the olive oil in a pan and add the chorizo ​​sausage.

– Add the zest to the chorizo ​​oil and let it simmer.

– Grill the asparagus in a hot grill pan.

– Arrange the asparagus on a plate, drizzle with chorizo ​​oil and season with pepper and parmesan. Garnish with rocket salad.

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