Noodles, chicken & trumpets

It’s this time of the year when you can find diverse mushrooms. Trumpets – trumpets of death, these mushrooms are quite nice and give a nice flavour to your dish.

That reminds of my dear mummy who loved mushrooms, she would go from time to time when we lived in the alps and spend hours cleaning and drying them to keep them for later during the year. Of course she would make an amazing sauce with creme fraiche for a meat dish. I can still not believed she left us so early, I miss her so much.

The pictures are very basic and quickly done as you can see but it was to marked the occasion, didn’t have time to prepare the photo shoot properly… oops!

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What do you need?

Serves 2

  • 2 filets of chicken
  • 100g of trumpets
  • 4 spoon of creme fraiche or philadelphia cheese if you don’t have cream
  • 10cl of white wine
  • Butter
  • Shallots, garlic, salt, black pepper
  • noodles saba
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Steps:

  • Wash of the mushroom and dry them off
  • Fry at medium heat the mushrooms, shallots and garlic in butter
  • Add the chicken and cook for 10mn
  • Add the white wine and stir, add a bit of water to dilute the juice
  • Add the creme fraiche and cook at low heat for 5mn
  • Add salt & black pepper
  • Boil the noodles for 3mn or as indicated on the box
  • Serve all together and enjoy
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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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