What's Cooking, 2015
- Thread starter Alacrity59
- Start date
Aaron, I read that wrong and laughed my como se llama off!
thanks!!
thanks!!
Did you think I said, "you are tasty?" Lol...lol.
Something like that
thought you wrote hombre and not hambre
thought you wrote hombre and not hambre
I've been watching "Masterchef" again and Chicken Ballotines seem to be quite popular so I decided to give it a try. I followed a recipe from BBC Food quite closely...
Filling: took th emeat off two drumsticks and chopped it finely, and with a half a clove of garlic also chopped finely, briefly fried it off in a little EVOO. 100g packet of spinach leaves into salted boiling water for a few mins and then drained it off and squeezed all the water out. Put this, the chicken and about 75g of Ricotta cheese into a bowl and seasoned with S&P. Blitz it with a handblender until nice and smooth.
Chicken breast skinned and boned, flatten out between cling film. season with S&P, and add the filling, then roll into a sausage tightly wrapped in cling film. Knot up the ends.
I had some chicken stock in the freezer and used this to simmer the sausages for about 30 mins.
I used the pan I fried up the chicken in to make a sauce: in with the other half a clove of garlic, and a couple of glasses of Chardonnay, reduced down till quite thick and in with about a cupfull of the stock, reduced that again and put some fresh tarragon in. Once it was thick enough I finished it with a large dollop of creme fraiche.
Took the sausages out of the stock and unwrapped them - tricky job without burning one's fingers! Melted a little butter in a clean saute pan and briefly fried them to get a little colour and voila!
Filling: took th emeat off two drumsticks and chopped it finely, and with a half a clove of garlic also chopped finely, briefly fried it off in a little EVOO. 100g packet of spinach leaves into salted boiling water for a few mins and then drained it off and squeezed all the water out. Put this, the chicken and about 75g of Ricotta cheese into a bowl and seasoned with S&P. Blitz it with a handblender until nice and smooth.
Chicken breast skinned and boned, flatten out between cling film. season with S&P, and add the filling, then roll into a sausage tightly wrapped in cling film. Knot up the ends.
I had some chicken stock in the freezer and used this to simmer the sausages for about 30 mins.
I used the pan I fried up the chicken in to make a sauce: in with the other half a clove of garlic, and a couple of glasses of Chardonnay, reduced down till quite thick and in with about a cupfull of the stock, reduced that again and put some fresh tarragon in. Once it was thick enough I finished it with a large dollop of creme fraiche.
Took the sausages out of the stock and unwrapped them - tricky job without burning one's fingers! Melted a little butter in a clean saute pan and briefly fried them to get a little colour and voila!
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"Black Pudding smoked on the BBQ with potato fritters and eggs."
Excellent! Made Breakfast burrito's for the kids this morning.
For Dinner, pasta, meatballs, sausage, "gravery" (what my nana and aunts called the Sunday sauce with meat), pan-fried garlic toast, and 2012 All-Star Game Midsummer Classic Cabernet!
Tom
Excellent! Made Breakfast burrito's for the kids this morning.
For Dinner, pasta, meatballs, sausage, "gravery" (what my nana and aunts called the Sunday sauce with meat), pan-fried garlic toast, and 2012 All-Star Game Midsummer Classic Cabernet!
Tom
Tonight I made my favorite snack food, saucisson en croûte, here better known as pigs in blankets. I used Johnsonville brats wrapped in Pepperidge Farm puff pastry sheets. I love my piggies with spicy horesradish mustard and a cold beer. I don't eat these more often than once a month, because I'm very health-conscious.
hotwheels
hotwheels
I'm not a fan of traditional pigs in a blanket with standard Weiner's.....but those smokey type ones may be worth me trying.
Try some Lottie's hot pepper sauce. It is a mustard based hot sauce and is perfect with sausages.Tonight I made my favorite snack food, saucisson en croûte, here better known as pigs in blankets. I used Johnsonville brats wrapped in Pepperidge Farm puff pastry sheets. I love my piggies with spicy horesradish mustard and a cold beer. I don't eat these more often than once a month, because I'm very health-conscious.
hotwheels
+1 on that.
I just added it to my USA shopping list. You guys have waaaaaaay more hot sauces down there then we do.
We have a few basics, but I can't even find Cholula varieties up here.
Do you need a link?
Got it, thanks though. It looks and sounds good. I think I've seen it in a few of your pics.
impressive and delicious!
Lamb Gyro with Tzatziki and Greek salad...all homemade.
Oh no you didn't Bruce. How about the bread? Just beautiful!!!
Wife made it all from scratch....I just took the pic and ate it
After having homemade pitas, we couldn't put the lamb on store bought. Like almost everything, there is no comparison to made from scratch.
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