CHICKEN WITH A CREAMY MUSHROOM SAUCE
A lovely dish to offer to your family and friends.
1 kg (2 lbs) chicken thighs, skinned and boned
Salt, freshly ground pepper, onion and garlic powder to taste
1/2 tsp chopped thyme.
1/2 tsp chopped rosemary.
Sauce:
1 tbsp butter
500 g (1 lb mushrooms, trimmed and sliced
2 cloves garlic, peeled and minced
1 tbsp fresh chopped parsley
1 bouquet garni (1 bay leaf + 1 thyme sprig + 1 rosemary sprig
Salt and freshly ground black pepper to taste
500 ml (2 cups) heavy cream
Pat the chicken dry on kitchen paper and trim the excess fat. Combine the onion powder, garlic powder, herbs, salt and pepper and coat the chicken with the above seasoning.
Saute the chicken thighs about 8 minutes on each side, over medium heat and set aside,
In the same saucepan, melt the butter, add the mushroom, season with salt and pepper and cook until soft, about 5 minutes, add the garlic and the bouquet garnet and saute until fragrant, 2 minutes more. Stir in the cream and bring to a simmer, then reduce the heat and continue cooking until the sauce thickens slightly. Return the chicken to the pan and simmer to heat. Taste and season with salt and pepper, if necessary, Serve, immediately with mashed potatoes after discarding the bouquet garni.
GRILLED STEAK WITH WINE SAUCE
6 veal steaks
Salt and pepper to taste
Olive oil
Brush the steaks with olive oil and place them on a hot grill and cook until golden brown and slightly chard, 4-5 minutes. Season with salt and freshly ground black pepper. Turn the steaks over and continue to grill 3-5 minutes for medium-rare, 5-7 minutes for medium and 8-10 minutes for well done.
Wine sauce:
500 g (1lb) sliced mushrooms
2 tbsp butter
1 cup sliced onions
250 ml ( cup) tasty hot stock
250 ml (1 cup) red wine
Saute the onions and mushrooms in butter until soft. Pour in the wine and after a few minutes the stock Taste and add freshly ground black pepper and salt if necessary. cook until the vegetables are thoroughly cooked. Cool and blend until smooth. Heat the wine sauce once more and serve over the grilled veal steaks with sauteed green asparagus.
FRESH FIG CAKE
A delightful cake,
1/4 cup butter, softened
1 cup of sugar
1 egg
2 cups of self-raising flour mixed with
1 tsp baking powder
1 tsp cinnamon powder
1 tsp ginger powder
1 tsp grated nutmeg
250 ml (1 cup) light evaporated milk
1 cup chopped fresh figs
Fig jam:
2 cups fresh figs
1/4 cup brown sugar
1/4 cup water
1 tbsp lemon juice
Preheat oven to180 C (350 F) and line a 30 cm (12 inch) tin with buttered baking parchment.
In a medium bowl sift flour with baking powder, salt and powdered spices. In a larger bowl cream butter with sugar until light and fluffy, stir in the egg add the flour alternately with the evaporated milk fold in the chopped figs and spoon into the prepared tin. Bake for 30-35 minutes or until a tester inserted in the centre of the cake comes out clean. Allow cooling in the tin and reverse of a pretty dish. Serve with fig jam.
For the jam place the figs, brown sugar, water, lemon juice and a little cinnamon powder. Simmer gently for about 20 minutes until the jam thickens. Pour into prepared jars,
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