Kookjegek.nl » Sla

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

Krielsalade

Dennis — Tue, 13 Mar 2007 21:28:27 +0000

Een salade van krieltjes klinkt niet heel bijzonder maar het was toch erg lekker vanwege de balsamico-ketchup dressing.

IngrediÃ«nten (2 personen)
400 gram minikrieltjes
100 gram cherrytomaten
100 gram brie
halve krop sla
1 el balsamico azijn
1 el ketchup
1 el olijfolie
1 el sinaasappelsap

Bak de krieltjes volgens gebruiksaanwijzing goudbruin en gaar.Â Meng de krieltjes, sla, tomaten en gesneden brie in een kom. Maak een dressing van de balsamico azijn, ketchup, olijfolie en sinaasappelsap en doe deze over het mengsel heen.

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