Thai chicken & wild rice

Asian food is always a delicious alternatives for lunch or dinner. This thai chicken was one of them and it is not difficult to prepare. You would fine maybe recipes on the internet and many different alternatives with flavours that can vary quite a lot.

Coconut milk always makes delicious sauce this is one of my favourite dish.

thai-chicken-coco-gregousfood2

[vc_row]

[vc_column width=’1/3′]

What do you need?

  • Chicken
  • Rice
  • Coconut milk
  • 1 teaspoon of  de corriander
  • 1 teaspoon of cumin
  • 1 teaspoon of  curcuma
  • ½ onion
  • 40ml of coconut milk
  • ½ teaspoon of fresh ginger
  • 2 garlic cloves
  • 15g of lemongrass
  • 1 red chily
  • olive oil
  • salt and black pepper
  • Small lemon
  • 1 tablespoon of brown sugar

[/vc_column]

[vc_column width=’2/3′]

Steps:

  • Start by cutting finely the onion, ginger, garlic and lemongrass
  • In a mixer, put all the ingredients together (coriander, cumin, curcuma, onion, ginger, garlic, lemongrass and onions) to make a paste. If it’s too dry, add a spoon of coconut milk
  • In a walk, heat up some olive oil and start frying slowly the paste that you obtained during 2mns.
  • Add the coconut milk, chicken stock, lemon and sugar.
  • Cook for 20mn at low fire
  • Meanwhile start marking your chicken on a grill. You don’t need to cook it entirely, it will finish cooking in the sauce
  • Add the chicken to the sauce and let it cook well
  • you can add the spicy if you like it hot! 😉
  • You can serve it with wild rice like I did or with some noodles.

[/vc_column]

[/vc_row]

thai-chicken-coco-gregousfood6
thai-chicken-coco-gregousfood5
thai-chicken-coco-gregousfood1

Koftas de cordero con salsa de yogur y menta – Reto Cooking The Chef

Estamos en el quinto día del mes, es el día más famoso en casa porque significa que vamos a comer algo de un chef conocido. Ya ha vuelto el reto de ‘Cooking The Chef‘, dos chicas que eligen un chef nacional o internacional y nos proponen el reto de cocinar un plato de él para publicarlo en nuestro blog . También tenéis que visitar su blog porque es muy chulo. En mi cada vez más amplia biblioteca de libros de cocina, aún no poseía ninguno del chef Gordon Ramsey. Recientemente he adquirido un libro de cocina israelí, me apetecía cocinar koftas, así que buscando un poco en la web de Gordon Ramsey encontré esta suculenta receta. En Israel se comen koftas deliciosos, te invito a atreverte con ella, aparte de sabrosos son muy fáciles y rápidos de cocinar.  He ido al mercado local, allí he pedido carne de cordero picada y la señora me ha dicho que eso no existe. No la encuentro ya que habitualmente no se pica la carne de cordero. Le he tenido que explicar que era para cocinar unos koftas de oriente, pero no se ha quedado muy convencida. La típica señora que nunca ha cocinado algo que no sea español jejeje

[vc_row]

[vc_column width=’1/3′]

lamb-koftas-yoghurt-mint-gregousfood3

[/vc_column]

[vc_column width=’1/3′]

lamb-koftas-yoghurt-mint-gregousfood4

[/vc_column]

[vc_column width=’1/3′]

lamb-koftas-yoghurt-mint-gregousfood5

[/vc_column]

[/vc_row]

lamb-koftas-yoghurt-mint-gregousfood7

[vc_row]

[vc_column width=’1/3′]

Ingredientes?

Para los koftas:

  • 500g de carne de cordero picada o para picar
  • 2 cucharas de perejil fresco
  • 2 cucharas de cilantro
  • 1 cebolla pequeña
  • 2 dientes de ajo
  • Sal, pimienta negra, comino
  • Aceite de oliva

Para la sala de yogur

  • 1 yogurt griego
  • 1 cuchara de zumo de limón
  • 1 cuchara de perejil fresco
  • 4 hojas de menta fresca
  • Sal
  • Pimienta negra
  • Comino

[/vc_column]

[vc_column width=’2/3′]

Steps:

1. Empieza picando la carne de cordero (yo la he picado con mi Kitchenaid para tenerla preparada).
 
2. Mientras, fríe durante 2 minutos más o menos, la cebolla y el ajo con un poco de sal y si quieres añade también pimienta picante.
 
3. En un bol, mezcla con las manos la carne picada con la cebolla y el ajo frito, el perejil picado, la sal, pimienta negra, comino y el cilantro picado.
 
4. Forma bolas y apriétalas para que sean bien compactas. Colócalas en un plato y déjalas enfriar una hora.
 
5. Mientras prepara la salsa de yogur: Pon todo los ingredientes de la salsa juntos y mézclalos bien, reserva en la nevera.
 
6. Fríe las bolas de carne con un poco de aceite, a fuego lento durante unos 5 o 6 minutos de cada lado para que esté bien hecha.
7. Sírvelas en caliente con la salsa.
Es mejor comer los kofkas con pan de pita y ensalada, pero en esta ocasión no he tenido tiempo suficiente para preparar el pan.

[/vc_column]

[/vc_row]

[vc_row]

[vc_column width=’1/3′]

lamb-koftas-yoghurt-mint-gregousfood6

[/vc_column]

[vc_column width=’1/3′]

lamb-koftas-yoghurt-mint-gregousfood8

[/vc_column]

[vc_column width=’1/3′]

lamb-koftas-yoghurt-mint-gregousfood11

[/vc_column]

[/vc_row]

'Potée au choux' from my mum – or cabbage hotpot

potee-au-choux-gregousfood2potee-au-choux-gregousfood3

This weekend I went to France to visit my mum and grand mother and for lunch we prepared a ‘Potée’ with cabbage. It’s usually a dish that you eat in winter, not the most sexy dish, but actually very yummy.

What do you need?

(for 3 people)

  • 800g of hock pork (with bone) – this meat is very salty so you should not add salt to your dish! It is also prepared with lentils
  • 1/3 of green cabbage
  • 3 carrots
  • 1 leek
  • 2 turnips
  • 6 small potatoes
  • 1 onion
  • 2 garlic clove
  • Black pepper
  • Olive oil
  • water
  • 1 Morteau sausage
  • 1 garnished bouquet – is a bundle of herbs usually tied together with string used a lot in French cuisine. Here we have put thyme, parsley, bay laef.

First of all you need to decide if you will cook it in your Le Creuset or in a pressure cooker depending on the time you can cook. Of course I’d rather cook it in my Le Creuset but in the pressure cooker it was alright as we didn’t have so much time and I don’t usually travel with my Le Creuset 🙂

Stir in the pork hock & sausage with olive oil and the onions, ensuring that all side of the hock are nicely brown. Then add the turnips and carrots and stir in for 5mn. Then add the potatoes, garnished bouquet and cabbage leaves. Add some hot water until all your vegetables are fully covered. Add 4 or 5 grain of black pepper. Then add the pressure cooker tap and let it cooked 1h. With your Le Creuset, you should cook for arround 2h, maybe a bit more.

Serve the dish with a bit of Dijon mustard.

note: We didn’t have the Morteau sausage but it’s much better when you add it as it gives a fumet taste. If I had cook it myself, I would have add a glass of white wine of course after stirring the meat 🙂

potee-au-choux-gregousfood4

Hachis Parmentier

hachis_ - 2 hachis_ - 1

The dish is named after Antoine-Augustin Parmentier, a French pharmacist, nutritionist, and inventor who, in the late 18th century, was instrumental in the promotion of the potato as an edible crop. The word “hachis” means a dish in which the ingredients are chopped or minced, from the same root as the English word “hatchet”

More commonly named “Shepard’s pie”, it’s pretty similar and my dear friend David would correct me and say it’s the original name & dish, nothing french, it’s british. Who knows… ahhaah

This weekend before leaving for an express weekend in Valencia, I invited my dear friend Elwira from Comfydays to come for a quick lunch before we hit the road. Nothing better than this dish to prepare in advance and serve once ready.

What do you need?

  • 500g of minced meat (preferably mixed of beef & pork
  • 5 potatoes
  • 1 small onions
  • Salt, black pepper, herbs of provence, nutmeg
  • White wine
  • Olive oil and butter
  • Grated cheese
  • Philadelphia cheese

Steps:

I prefer to do a home made mashed potato. Peel and cut the potatoes and boil in salty water. Once done, remove nearly all the water, just leave a little bit, mix the potatoes, add milk, a big cut of butter and 2 table spoon of Philadelphia cheese. Salt, pepper and nutmeg.

Cut the onions and stir in a mix of olive oil & butter at medium/low fire. Once transparent, stir the meat in and let cook until cooked. At the end add salt, pepper and a bit of herbs. Finish by adding a bit of white wine and stop the fire when evaporated.

In your Le Creuset baking tray, put at the bottom the meat, then add the mashed potato and add on top the grated cheese with a few thin slice of butter.

Cook for 10mn with the grill on top to melt the cheese until slightly brownish.

Enjoy!

hachis_ - 4

Sauce champagne flambée au brandy

Pour accompagner des gambas, suis seront à cuites à la fin:

Faire revenir les têtes de gambas dans un peu d’huile avec une gosse d’ail entière
Retirer les têtes de gambas et verser un petit verre de brandy et faire flamber
Ensuite ajouter un verre de champagne et assaisonner
Après quelques minutes seulement ajouter la crème fraîche épaisse et laisser réduire un peu
Avant de servir, faire revenir les gambas décortiquées et ajouter la sauce

Bon appétit