Chicken Korma – Cooking the Chef Asma Khan

Volvemos este mes con una una nueva propuesta de Cooking the Chef. Como cada mes, habrá que cocinar una receta de un chef famoso, o inspirarse en una de ellas. Este mes, April & Aisha nos acercan a Asma Khan, una chef india de Calcuta que se mudó a Inglaterra. Se puede ver un episodio de Netflix con ella en Chefs Table.

Me encanta la comida india y su punto picante. Hace tiempo viajé a Bangalore, India, por trabajo y fue una experiencia un poco chocante, tanto su comida picante cómo los lugares no turísticos.

Como me encanta el pollo Korma, he pensado probar una receta suya y resultó deliciosa. Me faltó solamente el pan indio para comer con el plato, pero no tuve tiempo de hacerlo.

INGREDIENTES

• 500g de yogur griego.
• 1 cucharadita de ajo en polvo (o mejor en pasta si tenéis).
• 2 cucharaditas de jengibre en polvo (también mejor en pasta si tenéis).
• 8 trozos de pollo (yo he cogido muslos sin huesos pero suele ser con huesos).
• 2 cucharadas de leche entera.
• Azafrán (cómo no tenia lo remplacé por una hoja de laurel).
• 6 cucharadas de aceite de oliva.
• 2 cebollas.
• Garam masala en polvo. Solo encontré eso. La receta original contenia Indian bay leaves, 1 x 2½ cm pieza de cassia bark, 3 green cardamom pods y 1 clove.
• 1 cucharada de cilantro en polvo.
• ¼ cucharadita de chili.
• 1 cucharadita de sal.
• 2 cucharadas de almendras en polvo.
• 1 cucharada de azúcar moreno.
• 2 cucharadas de coco deshidratado o almendras si no tenéis.

RECETA

1. Mezclar el yogur griego con el jengibre y el ajo y reservar media hora.
2. Esperar unos 20 min antes de seguir la receta.
3. Añadir el pollo en la marinada de yogur y dejar reposar en la nevera en un recipiente hermético.
4. Calentar la leche en el microondas 15 s y añadir el azafrán si tenéis o las hojas de laurel como hice yo.
5. Calentar el aceite en un wok y sofreír las cebollas cortadas en rodajas finas hasta dorar.
6. Quitar y reservar.
7. En el mismo wok, añadir el masala, mezclar con el aceite que queda y añadir el cilantro.
8. Después de 1 min, añadir el pollo con la marinada de yogur.
9. Remover y cuando esté caliente, añadir el chili, las cebollas y la sal. Bajar el fuego, tapar y dejar que cueza unos 35 min.
10. Parar el fuego, añadir el azúcar, la leche infusionada, las almendras y el coco. Remover.
11. Servir con arroz basmati.

Bon apétit

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Stuffed cabbage leaves

Stuffed cabbage or ‘Choux farcis’ inx French are just a delicious way of eating cabbage. This can be adapted in many ways with the stuffing that you prepare.

Ingredients:

1 green cabbage

250g of minced meat (beef & pork) – It can be replaced with chicken, I’ve done actually both filling that day

2 carrots

1 onion

2 garlic clove

1 glass of white wine

1 egg

1 rusk bread

1 tomato

2 spoon of olive oil

Salt, black pepper, herbs

Start by boiling a large amount of water to soften the cabbage leaves for around 5mn. Then rinse them under cold water to stop the cooking.

Meanwhile, prepare the stuffing. Mix together the minced meat with a the onion, 1 garlic clove & carrot previously finely chopped.

Add the seasoning, egg. Finally crush the rusk bread and add it to the preparation.

Take 1 leave, put some stuffing in the middle and close the leave from the side and tight it with cooking string so that it doesn’t open.

Repeat the same with the rest of the leaves & stuffing.

Heat up some olive oil, add the garlic clove  and the tomato cut in 4 pieces and the cabbages stuffed leaves. After 5 to 7mn, add the glass of white wine and cover.

Cook for around 30mn at low heat and add a bit of water to ensure it doesn’t stay dry.

You can also make a tomato sauce and cook it in tomato sauce, it goes well with it.

Blueberries & porto & duck breast

In Spain we don’t eat duck as much as I would back home in France. But in a recent visit to France, I bought a duck filet (magret de canard) and froze it.

Today is Sunday, the sun is shining, the holidays are approaching so I thought i would make a nice dish. I haven’t been posted many recipes recently and need to get back on track 🙂

This recipe is easy to make and it’s very tasty. We had this dish back in the summer last year when we visited Corsica.

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What do you need?

Serves 2

• 1 duck filet (magret)
• 125g of blueberries
• 3 small carrots
• 1/2 courgette
• 3 white mushrooms
• 2 garlic cloves
• 1 glass of water
• 1 tsp of sugar
• 20cl of porto
• Olive oil, salt, black pepper, provence herbs

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Steps:

• Make some cross pattern with a sharp knife on the fat skin side of the duck filet. On the other side, put some salt and Provence herbs. Reserve for later.
• Wash the blueberries, put them in a heavy copper saucepan with the glass of water and the sugar. Cook for 20mn at medium to low heat.
• After 10mn, add 1 tbsp of porto
• Meanwhile, cook your vegetables: Peal the carrots & courgettes, cut the courgette in slice or cubes, cut the carrots in 4 in the length or in cubes and do the same with the mushrooms.
• In your cast iron Le Creuset casserole, heat up some olive oil, add the 2 garlic cloves and move the cloves around with the fork to spread the garlic flavour in your pan
• Add the vegetables, stir them with salt, black pepper and Provence herbs
• Once cooked, reserve aside
• Without cleaning your casserole, we will cook the duck. Don’t pre heat the casserole.
• Place the duck breast fat side in the casserole and cook it for around 10mn.
• You should not add oil or anything else as the grease from the skin will melt a lot.
• Once it’s well cooked, put on the other side a few minutes, depending if you like your duck red or well done. Don’t over cook it otherwise it will be hard. The best is to leave it slightly undercook, and then finish to cook it when it’s sliced in the sauce
• Remove the duck and reserve aside
• Add the rest of the porto and rub the casserole with a wood spoon to deglaze and add the blueberries sauce.
• Stir a few minutes and add the duck filet on the meat side for a few minutes
• Remove the duck and slice it. If it’s too red for your taste, add the slice to the sauce 1mn, not more as it will cook quickly
• Serve and enjoy.

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Kale & chicken wok

You can never be wrong with a wok. And you can almost throw anything good inside to make a lovely meal, the important things is to decide if you want the vegetables to be a bit crunchy or well done and the spices you want to use for the taste.

If you don’t have a wok, one of those that you can buy in a asian shop, you should get one. It heats up very quickly and if you have a gas stove done for wok, then it’s even better

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What do you need?

• Chicken filet
• White mushrooms (or any mushrooms)
• Kale cabbage leaves
• Shallot
• Garlic
• Ginger (fresh if possible)
• Soja sauce
• Salt, black pepper, coriander, cumin (fresh if possible)
• Olive oil

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Steps:

• You need to pre cook the kale leaves before. You can either boil them for a few minutes but it looses it’s vitamins faster, so i usually heat up a pan of water and put it on top in a  strainer so that it cooks with the steam.
• If you like the cabbage to be crunchy, only steam cook it for 2 to 3mn.
• Rinse with cold water and reserve
• Prepare your chicken filet and slice them in big chunk
• Heat up some olive oil at full heat and stir in the chicken very quickly as it will burn fast
• Add the shallots that you can cut thinly, the ginger, the whole garlic cloves (3) and mushrooms that you can cut in big chunk
• Continue to stir and add 1 tbsp of soja sauce, stir. Add salt, pepper and comino
• Add the cabbage and stir in, add 1 tbsp of soja sauce again.
• Taste and add as necessary more spices if necessary. Finish with the coriander
• Enjoy

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Kibbeh abierto – Reto Cooking The Chef

Aunque el mes pasado no participé en el reto de Cooking The Chef, este mes, al ver que el chef escogido era Yotam Ottolenghi, tenía que participar si o si. La receta se trata de un plato del kibbeh, siendo más un plato árabe que judío, también es una receta que se come mucho en Jerusalem. Una de mis comidas favoritas son las de oriente, cómo la judía de Israel y también de Líbano.

Así que este mes os presento el plato kibbeh, perteneciente al libro de Yotam Ottolenghi y Sami Tamimi titulado ‘JERUSALEM’. Al releer el libro, me hace viajar hasta Israel, donde me apasionaba la comida y pasear por las calles tanto de Tel Aviv como de Jerusalem.

El plato, si lo pruebas, te gustará mucho. Si haces la base solamente con bulgur te resultará un poco seca y le faltará sabor. Por lo que no dudes en añadirle un poco de especias a la base. Puedes hacer también una salsa de tomate, en mi caso la que he hecho en un momento lleva chalotas, tomates, champiñones, vino blanco, un poco de philadelphia, sal, pimienta negra, oregano y ajo.

No dudes en dar un vistazo a la página de Cooking The Chef donde una comunidad de bloggers nos metemos cada mes entre fogones para cocinar las recetas que las chicas de CTC nos proponen a través de un chef nacional o internacional.

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• ¿Qué necesitas?
• 125g de bulgur
• 90ml de aceite de oliva
• 2 dientes de ajo
• 1 cebolla mediana
• 350g de carne de cordero picada
• 1 cucharadita de canela molida
• • • 1 cucharadita de cilantro molido
• 2 cucharadas de cilantro fresco
• • • 60g de piñones
• 2 cucharadas de perejil
• 2 cucharadas de harina
• Levadura
• 50g de tahina
• 2 cucharaditas de zumo de limón
• Sal
• Pimienta negra
• Agua
• Ingredientes en la receta original que no he puesto en mi plato:
  
• 1 chile verde
• 1 cucharadita de pimienta de Jamaica molida
• 1 cucharadita de zumaque

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Paso a paso:

• Empieza con el bulgur. Mételo en un bol con 200ml de agua fría. En mi caso le he añadido 2 cucharadas de zumo de limón, sal, pimienta negra y comino (que no estaba en la receta original).
• Mientras, saltea el ajo con la cebolla y chile en aceite hasta que estén blandos. Resérvalo.
• En la misma sartén, sofríe la carne durante 5 minutos.
• Precalienta el horno a 200°C y prepara un molde desmontable con papel vegetal.
• Incorpora la cebolla y el ajo a la carne con el resto de especias, cilantro, sal, pimienta negra, perejil y piñones (guarda algunos para añadir antes de servir).
• Cuando el bulgur haya absorbido todo el agua, añade la harina, la levadura, una cucharada de aceite de oliva y cuando esté bien mezclado, forra la base del molde igual que se hace para un cheesecake.
• Ahora cubre con la mezcla de carne, apriétala un poco.
• Hornea durante 20 minutos (más o menos) y baja el fuego después de los primeros 15 minutos a 180°C.
• Mientras tanto, bate el zumo del limón con la tahina, 50ml de agua y sal.
• Retira el pastel del horno y cúbrelo con la salsa de tahina. Sigue horneándolo durante 10 minutos.
• Por último, deja enfriarlo un poco antes de servirlo. Para decorarlo, añade los piñones y el perejil que queda y sirve con una ensalada verde.

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Chicken, tomatoes cherry & nuts pesto risotto

If you regularly check my blog, you know that I like a lot rice or risottos. You can make so many different ways that it’s always an enjoyable moments. It all depends on the flavours.

This time I made a risotto starting with tomatoes cherry with some chicken and finally added a nuts pesto to strengthen the taste. Really lovely.

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What do you need?

Serves 2

• Chicken filet for 2
• 20 cherry tomatoes
• Rice (1 glass)
• 1 onion
• 1 shallot
• 20cl of white wine
• 1/2l of broth (homemade is much better but you could skip it with a prepared one if you don’t have time to make it)
• Broth: 70cl of water, 3 carrots, 2 tomatoes, 1 celery branch, 1 onion, 2 garlic cloves, 1 turnip, salt, black pepper, cumin
• Handful of nuts
• 40g of parmesan cheese
• 2 table spoon of olive oil
• Salt, black pepper
• Basil (handful)

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Steps:

• If you decide to go for the homemade broth: in a large saucepan, put 70cl of water and all the vegetables and spices mentioned above for the broth. Boil for 2hours
• In your Le Creuset cocotte, start by cooking the chicken filet and when alsmot done add the chopped onion & shallot
• Add the cherry tomatoes (keep 3 for the pesto) and stir for 10mn at medium heat
• Remote the tomatoes and reserve for later
• Add some olive oil and the rice and stir without stopping for 2-3mn
• Add the white wine, continue to stir until dry
• Add a ladle of broth and stir without stopping
• Continue adding broth until the rice gets aldante.
• Meanwhile, prepare the pesto in your blender: Put the basil, 3 cherry tomatoes, nuts, 2 tbs of olive oil, salt and black pepper. Blend until obtaining a smooth texture
• When the rice is nearly done, add the tomatoes, chicken and 3/4 of the pesto (keep a bit to decorate your place)
• Service the risotto using a round form and serve warm

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Coral lentils, morcilla & trumpets

Like I introduced in a previous post with trumpets, this is a lovely mushroom that gives a nice flavour to your dish. It also reminds of my mum that loved to cook with mushrooms so rich & creamy sauce

This time I prepared myself some lentils that I love. I usually do this when I have dinner alone as Juan doesn’t like it.

I also added some Morcilla (spanish Andalouz sausage) to give some additional flavour and some cherry tomatoes instead of carrots this time

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What do you need?

serves 2

• A piece of morcilla
• 1 glass of lentils
• 100g of trumpets
• 1 shallot
• a handful of cherry tomatoes
• olive oil
• garlic, salt, black pepper, parsley
• water
• laurel leave

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Steps:

• Start by heating up the olive oil and add the shallot and trumpets that you previously clean and dry off.
• Add the cherry tomatoes with garlic and parsley and cook for an other 5mn
• Add the morcilla that you will cook only 3 to 4mn and then keep aside for later
• Add the water and laurel leaves with salt and black pepper
• Add the lentils and cook for about 15mn. The coral lentils cook very quickly
• 5mn before the end, add the morcilla to finish cooking it and to give flavour
• Serve and enjoy!

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Green lentils & Andalusia sausage (Morcilla)

Since a few weeks now I’m doing voluntary work for an association in Barcelona that sends volunteer to old people that leave alone and feel lonely. It consists in talking for about 2hrs a week with a person that feels lonely.

The lady I visit (without naming her) gave me some real sausage from Andalusia that her sister sent her (Morcilla Andalouz)

So I decided to make a plate of lentils, the small green one from Le Puy in France. I love lentils and it was a real pleasure to cook it in the copper cooking pot.

On the last pic you can see how my cat, Denver, is trying to come on the picture 🙂

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What do you need?

Serves: 2

• Lentils (1 glass, about 120g)
• 2 small carrots
• 1 onion
• 1 garlic
• 2 laurel leaves
• 1 morcilla (sausage from andalousia)
• 1 other piece of pork meat of your choice
• 1 tomato
• Salt, black pepper
• Olive oil (1 spoon)
• white wine (small glass)

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Steps:

• In a cooking pot, put the oil to eat and the onion cut in two
• Stir a bit and add the sausage and meat
• Make sure to not over cook the sausage as it cooks quickly
• After a few minutes and when the meat starts to be marked, add the white wine and tomatoe
• Stir in a few minutes and remove the meat and juice that you obtained from the cooking pot.
• Add cold water, about 1l and the lentils with the garlic (without cutting it) and laurel leaves
• Cook for about 20mn
• Add the meat and juice into the cooking pot and cook for an other 12mn
• Serve in a deep plate

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Carrot Risotto & Kid (baby goat)

I still had some baby goat that our friend brought us and thought i’ll cook it with wine and carrots and use the broth and carrots to then do a risotto. Everything together was delicious.

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What do you need?

• Baby goat for 2 (250g)
• 20cl of red wine
• 1 glass of rice
• 4 carrots
• 1 onion
• 1 clove of garlic
• Salt, pepper
• 100g of parmesan
• 10g of butter

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Steps:

• Start by searing the meat: cook the meat in olive oil at the high te heat for a few minutes to give it a brown color
• Once it starts to get a nice color, add the onions finely chopped and garlic
• After 10mn, add the red wine and let it cook for 15mn
• Add water
• Add the carrots
• Let it cook for around 20 more minutes
• Keep the broth aside and put the carrots in the mixer
• Mix the carrots into purée with a spoon of broth
• In a deep pan or Le Creuset, fry some onions finely chopped. Add the rice and stir for 3mn
• Add the broth little by little every time that the rice gets dried out and keep stirring all the time.
• Add the carrot purée, stir well
• Once the rice is almost ready, add the butter and parmesan
• Cut the meat into large slices.
• Dress the risotto using a round form and put the meat on top

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Chicken & Figatellu Croquettes

I made croquettes for the first time actually the other day. I love croquettes, not super healthy but it can be so good. All is on the flavour and the texture.

My first one were quite good, not the best yet but I will make an other try very soon.

These ones were made from chicken and sausage that I brought from Corsica: Figatellu. Very delicious

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What do you need?

• 150g of chicken
• 100g of Corsica sausage
• 350ml of broth that we will make
• 550ml of full fat milk
• 150g of butter
• 150g of flour
• 1 onion
• 1 laurel leave
• 1 egg
• 1 carrot
• 30g of flour
• 30g of breadcrumbs
• Salt, black pepper
• oil for frying

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Steps:

• Start by cooking the chicken filet and sausage with oil and onions finely cut
• When it starts to get brown, add the water, carrot and laurel to make the broth
• Meanwhile, start the bechamel by melting the butter and adding the flour
• Once well incorporated, add the milk & broth and cook for 10mn at low fire without stopping to stir.
• Cut the chicken and sausage in tiny bits with a mixer or knife
• Integrate the meat in the bechamel
• Leave in the fridge overnight to get it set
• Make small croquettes with the mixture, roll in flour, then the beaten egg and finally in breadcrumbs
• Fry on all side a few minutes in oil
• Set on kitchen paper to absorb the oil and eat while still warm

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Chicken & honey carrots noodles

An easy recipe to do very tasty for a noodles soup with chicken and honey & sesame carrots. We don’t see on the picture but the soup is very tasty actually, loved it. Go and try it

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What do you need?

2 servings

• 1 large Chicken filet
• Egg noodles
• 2 spoon of soja sauce
• 1 glass of white wine
• 2 carrots
• 1 garlic clove
• 1 shallot
• 1 tea spoon of honey
• 1 spoon of olive oil
• spices (I had a mix of Thai spices otherwise it can be pepper, garlic and cumin for example)
• 2 tea spoon of black sesame

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Steps:

• First, heat up a grill frying pan to mark the chicken. Using the grill pan will avoid having to put oil
• Once marked on both side, add the spices on the chicken and soja sauce.
• The soja and water from the chicken will shortly caramelise in the pan, when it does, add a bit of white wine. Continue to do so until you start getting a dark juice. Add a bit of water as necessary to avoid the sauce to dry up. Continue to stir in and turn the chicken sides to cook well.
• Season with salt and leave on low heat.
• Cut the carrots thinly, cook in a bit of olive oil with the shallot and garlic.
• After 3mn, add a spoon of honey and continue to cook for 2mn.
• Add the sesame
• In a large pan, bring some water to boil and add the sauce you obtained from the chicken soja cooking. It will give a nice taste and color to the water to cook the noodles
• Once the noodles are cooked, poor in a bowl with the soup, add the carrots & sliced chicken & serve.

Enjoy!

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Chengdu Leng Mian Chicken – Cooking The Chef

Aunque en verano no hay reto de ‘Cooking The Chef‘, ese blog donde dos chicas eligen un chef nacional o internacional y nos proponen el reto de cocinar un plato suyo para publicarlo en nuestro blog y recoger todas las recetas en el suyo. En los meses de verano podemos volver a cocinar recetas de los chefs de la temporada anterior.

La chef Ching-He Huang me gustó mucho cuando hice su receta de Sopa de gambas laksa, así que esta vez para inspirarme he elegido sus noddles Chengdu Leng Mian. Como siempre, algo sencillo de cocinar y con mucho sabor.

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Ingredientes?

• 2 pechugas de pollo
• Noddles (Puedes elegir los que más te gusten, en esta ocasión eran noodles de arroz)
• 1 cucharada de aceite
• 1 cebolleta
• 1 ajo
• 1 cucharadita de salsa de frijoles amarillos
• 1 cucharadita de pasta de sésamo
• 1 cucharadita de jengibre fresco
• 10 cl de vino blanco
• 1 cucharada de salsa de soja
• 1 cucharadita de vinagre balsámico
• 1 cuchara de azúcar moreno
• 1 cucharadita de aceite de sésamo
• 1 cucharadita de aceite de chili (opcional)
• 15-20 hojas de espinacas
• 3 champiñones

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Elaboracion:

• Corta muy fino la cebolleta, el ajo y el jengibre.
• Marca el pollo en un grill y cocínalo unos 6 min. Después seguirás cocinándolo dentro de la salsa que vas a elaborar.
• Calienta el aceite en un wok y cuando esté muy caliente cocina los champiñones unos 5 min a fuego medio. Después pon la cebolleta, el ajo, el jengibre, la pasta de sésamo y la salsa de frijoles amarillos.
• Cocínalo durante 2 minutos y añade el vino, el vinagre, el azúcar y la salsa de soja.
• Añadir el pollo que marcaste previamente y déjalo cocer unos 10 min.
• Calienta agua para cocer los noodles, los tendrás en 3-4 min. Acláralos con agua fría para parar la cocción.
• Antes de servir, pon los noddles en la salsa y las hojas de espinacas. Mézclalo todo unos minutos y ya está listo para servir.

利用

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