Kookjegek.nl » Kipfilet

TGRWT #20 Fall of the chicken

Dennis — Sun, 22 Nov 2009 17:53:43 +0000

Finally, I got an entry for TGRWT again. Round #20 is hosted by @docsconz, annoucement post can be found overhere. The pairing is pumpkin & cooked chicken. I made a sandwich, inspired by Edibele Ventures.

The ingredients that need to be paired were pumpkin and cooked chicken. First thought was to make a soup. Easy and quick. Later on I actually made the soup from leftover pumpkin, I will post this recipe later on. The second idea was to create a pumpkinbread, a savory one. And create and nice autumn sandwich with the chicken.

It was a whole proces to actually create this sandwich. First I had to cook the chicken. I boiled it in beef stock, a cooking method I don’t ordinarely use. After that I created the pumpkin bread. This took me more than a day because the rising of it and the lack of time before baking it. This however did improve the result, the rises were great. Together with some nice cheese, carrot and lettuce the sandwich turned out to be great. Picture of the sandwich can be found overhere.

Ingredients (serves 4)

half a pumpkin
500 grams wheat flour
sunflower seeds
25 grams butter
7 grams of active dried yeast
salt
200 grams chickenfilet
beef stock
1 carrot
150 grams port salut
lettuce

Preparation

For the pumpkin bread remove the skin from halve a pumpkin and chop it into pieces. Grate pumpkin pieces, I used a food processor. Mix the wheat flour together with about 200 ml of water, butter and yeast in a bowl. Add the grated pumpkin and other ingredients to your likings, in my case some sunflower seeds.

Knead the bread till you get a dough with some nice texture. I always check it by putting a small hole in the dough with my thumb. If it is elastic enough the hole will dissapear. Cover the bowl with plastic wrap and put it away at a warm place. Let it rise for a couple of hours. In my case this was more than a couple, actually a whole night.

After the first rise you can knead it a bit and put it in a loaf pan. Cover it with plastic wrap again for a second rise. Again this was in my case quite a while, certainly a whole night again. After that I baked the bread in an oven of 200 degrees celcius for about 35 minutes.

For the spread I only had to boil the chicken in stock. I used chickenfilet and bioled it in beef stock for about 30 minutes. I had three slices of pumpkin bread for the sandwich. One was covered with cooked chicken and grated carrot. The second one was covered with a cheese called Port Salut and lettuce. And of course the third slice was for the top of the sandwich.

Recipe source: Edibele Ventures

Larb kai

Dennis — Sun, 30 Aug 2009 11:28:36 +0000

Because the tom kha kai soup of last week tasted that good I was eager to try another Thai dish. This time it was larb kai, inspired by a recipe from HubPages.

It was one of the other Thai dishes I found on Wikipedia. It looked like something which was pretty easy to make. One of the problems was that I didn’t have rice powder. I decided to make some of my own. Simply by putting risotto rice in a dry frying pan. When the rice was brown I put it in a food processor. The result was a great rice powder.

Larb kai by the way is also great. Besides the powder it only took my about 10 minutes tops to prepare it, real easy. I also like the spicy and sour combination. Again a great dish, I’m beginning to like this Thai cuisine!

Ingredients (serves 2)

450 grams chicken breast
2 tbsp toasted grounded rice
3 shallots
1 red chili pepper
fresh mint
1 lime
3 tbsp fish sauce

Preparation

Put the chicken in a food processor and grind it into small pieces. Fry this chicken with some olive oil in a pan. In the meanwhile you chop the shallots and chili pepper.

Add the shallots, chili & rice powder and a few tablespoons of water to the chicken. When the chicken is cooked you can use the mint, lime and fish sauce to give this the taste that you want.

Recipe source: HubPages

Valencian paella

Dennis — Thu, 13 Aug 2009 06:21:21 +0000

Last night I had a planned monthly diner with some friends. The bad weather didn’t hold us back to prepare some summer style food so we decided to make a paella. A paella inspired by the Valencian one on Wikipedia.

The original dish contains rabbit & snails, but unfortunately my friends aren’t big fans of these ingredients. So we decided to give this classic dish a twist. We used chicken, shrimp & tilapia.

Together with a refreshing beer this was a good meal. Only next time I really want to stick more to the original recipe and try snails. And of course get my hands on an original paella pan!

Ingredients (serves 6)

500 grams risotto rice
500 grams sieved tomatoes
200 grams shrimp
200 grams tilapiafilet
500 grams chickenfilet
250 grams peas
250 grams white beans
saffron
1 liter chicken stock
2 lemons

Preparation

Cut the chicken into peaces and heat them in a frying pan with some olive oil until golden brown. Add the sieved tomatoes, peas, beans, rice, saffron & chicken stock. Let the stock reduce. After a while the rice should suck up most of it. In our case it was after a minute or 10. At that point we added the shrimp & tilapia. Turn down the heat and keep the pan on the heat until the fish is cooked. We served the paella in the pan together with some parts of lemon.

Recipe source: Wikipedia

TGRWT #11 Banana chutney

Dennis — Sat, 01 Nov 2008 21:02:43 +0000

Considering the fact that I only noticed the newest round of TGRWT just a few days ago I had to come up with a dish quickly. During this round the combination was banana & cloves. I made a banana chutney with yoghurt & chicken inspired by a recipe from Lee Cox from masterchef & Allerhande.

When I came across the recipe of Lee Cox I new I wanted to make a chutney. In his recipe he used allspice and I replaced it by the cloves. I also used red onions because they are a bit sweeter. I liked the sweetness of the banana & red onion together with the distinct flavor of the clove. Although I used a tablespoon, which in my opinion is a lot, it worked for me as a combination. Together with the yoghurt it was a great starter. I can imagine with some rice you can also turn this into a main course.

Ingredients (serves 2)

3 bananas
1 red onion
1 tbsp clovespowder
25 ml white wine vinegar
greek yoghurt
200 gram chickenfilet

Preparation

Fry the diced onion in a pan with some olive oil. After a few minutes add the slices of banana and fry it all until the banana is collapsed. Now it’s time to add some extra flavor. I also used the vinegar and of course the cloves. I used whole cloves and grounded it into powder with my mortar.

After that I fried some chicken and served it together with the chutney and some greek yoghurt.

Recipesource: Lee Cox & Allerhande.

GYO #9 Endive & chicken quiche

Dennis — Fri, 04 Apr 2008 19:06:57 +0000

Yesterday I came across the foodblogevent Grow Your Own on Andrea’s Recipes. Grow Your Own is about creating dishes out of homegrown products. I created a endive & chicken quiche and I also added some homegrown chives to it. Inspired by a recipe from C1000.

I was already planning on making something with curly endives, when I came across a endive quiche recipe from C1000. I decided to make a quiche with my own kind of filling. This included endive, chicken, gouda cheese & homegrown chives.

Ingredients (serves 4)

6 sheets of puff pastry
3 eggs
150 ml whipping cream
150 grams old gouda cheese
200 grams curly endive
150 grams chickenfilet
50 grams homegrown chives

Preparation

Grease a ovenproof dish with some butter. Cover the dish with the sheets of puff pastry. Chop up the endive, chickenfilet and chives. Fry the chickenfilet in a pan with some olive oil until the pieces are slightly brown. Also fry the endive until it’s a bit reduced in size.

Create a mixture of the eggs, grated cheese, chives and cream. Spread the chicken and endive around the pastry shell. Pour the egg mixture over the ingredients in the pastry shell. Bake the quiche for about 30 minutes in a oven of 200 degrees or until golden brown.

Source recipe: C1000

Waterkerssalade

Dennis — Mon, 07 May 2007 18:13:14 +0000

Op bezoek bij mijn ouders zijn het vaak de snelle en simpele gerechten die op tafel terecht komen. Vandaag was het weer tijd voor een lekkere maaltijdsalade. De waterkerssalade die op de omslag van de laatste Allerhande. Bij gebrek aan waterkers een veldsla melange gebruikt en volgende keer laat ik de avocado ook weg.

IngrediÃ«nten (2 personen)
1 rode ui
50 gram gorgonzola
1 el witte wijnazijn
2 el olijfolie
1 kipfilets
1 sinaasappel
1 avocado
20 gram veldsla
20 gram waterkers

Snij de kipfilet in repen en bak ze kort in wat olijfolie in een pan. Klop een dressing van een beetje kaas, azijn en olijfolie. Schil de avocado’s en sinaasappels en snij ze in partjes. Verdeel de kipfilet, veldsla, waterkers, rode ui, kaas, avocado en sinaasappel over twee borden en besprenkel het geheel met de dressing.

(Receptbron: Allerhande)

Kippakket

Dennis — Sat, 24 Mar 2007 17:58:35 +0000

Ben afgelopen week de voorraad aan het wegwerken uit de vriezer. Ik had onder andere nog kippensoep, diepvriesspinazie enÂ zuurkooltaart die nog op moesten. Vandaar dat afgelopen week wat minder logs met recepten op deze blog te lezen waren. Ondanks het eten uit de vriezer heb ik toch nog wel een leuk recept kunnen maken, kippakket.

IngrediÃ«nten (2 personen)
5 plakken roomboter bladerdeeg
300 gram kipfilet
1 ei
pesto

Verwarm allereerst de oven voor op 200 graden. Laat de plakken bladerdeeg ontdooien. Snij ondertussen de kipfilet in kleine blokjes. Leg de bladerdeeg als een ruit neer en schep wat kipfilet in het midden. Doe hierover wat pesto naar eigen wens, ik heb 2 theelepels per pakketje gedaan. Vouw alle uithoeken van het bladerdeeg naar het middentoe en sluit het pakketje. Kluts een ei en bestrijk het met een kwastje over het pakketje heen. Doe de pakketjes ongeveer 25 minuten in de oven.

Radijssalade

Dennis — Mon, 12 Mar 2007 19:23:18 +0000

In geen van mijnÂ herinneringen komt het woord radijs voor.Â Ik zou het even moeten navragen, maar deze groente heeft volgens mij nog nooit op mijn bord gelegen.Â Vandaag kwam daar dus verandering in aangezien ik deze groente in een salade heb verwerkt.

IngrediÃ«nten (2 personen)

400 gram kipfilet
400 gram minikrieltjes
100 gram cherrytomaten
1 krop sla
2 bosuitjes
1 bos radijsjes
1 el mosterd
2 el olijfolie
1 tl honing
1 tl azijn

Bereiding

Bak in een pan in olijfolie de kipfilets in ongeveer 10 minuten goudbruin en gaar. Snij de kipfilet is stukken. Bak in een andere pan de krieltjes volgens gebruiksaanwijzing gaar. Snij de tomaten, bosuitjes en radijsjes in stukken. Meng de kip, krieltjes, tomaten, bosuitjes en radijsjes in een kom. Maak een dressing van de mosterd, olijfolie, honing en azijn. Giet deze dressing over het radijsmengsel heen. Was de sla en beleg de twee borden hiermee. Verdeel het radijsmengsel over de borden.

Receptbron: Allerhande