Second recipe in collaboration with lespommesdeterre.com! This time I propose a recipe of mashed potatoes with hazelnut butter, roasted garlic and thyme, served with a baked chicken with onions and…]]>
Mashed potatoes with roasted garlic, hazelnut butter and thyme
Second recipe in collaboration with lespommesdeterre.com! This time I propose a recipe of mashed potatoes with hazelnut butter, roasted garlic and thyme, served with a baked chicken with onions and paprika. A delight that perfumes the house with its enticing scent! In addition to the step-by-step recipe, I also put you the video replay of the facebook live of Wednesday, October 21!
Ingredients
- 4 chicken thighs
- 3 head of garlic
- 2 onions
- olive oil
- paprika
- a few sprigs of thyme
- salt, ground pepper
Mashed potatoes
- 1.2 kg mashed potatoes
- 2 roasted garlic heads (out of 3), cloves removed
- thyme
- 80 g semi-salted butter
- 165 ml full cream or full cream milk
- salt, ground pepper
Instructions
- First, prepare the chicken: place the thighs in an ovenproof dish. Brush with olive oil and sprinkle with paprika.
- Peel and quarter the onions. Cut off the top of the garlic heads and place in the dish.
- Pour olive oil over the onions and garlic, add salt and pepper to taste and sprinkle with thyme. Bake for 50 minutes to 1 hour in a preheated oven at 190°C on revolving heat. You can turn over halfway through cooking and sprinkle with a little water.
- For the mashed potatoes: wash the potatoes and cut them into pieces.
- Place them in a pan with cold water, enough to cover them. Add salt, cover and bring to a boil. Allow 20 minutes of cooking time from boiling. To check for doneness, stick a fork into a piece of potato.
- Drain them.
- Add milk or cream. You can also add a little olive oil!
- Place the butter in a small saucepan and cook it to a caramel color, not too dark.
- Pour the beurre noisette into the potatoes. Mash with a fork, leaving the potato skins on.
- When the chicken is cooked, add the cooked garlic cloves from two heads to the mashed potato, mashing them well with a fork to disperse them. Sprinkle thyme over the purée
- salt and pepper to taste.
- Serve the mashed potatoes hot with the chicken, pieces of onion and cloves of garlic from the remaining head. Enjoy your meal!
Nutrition
Serving: 4peopleCalories: 1626kcalCarbohydrates: 250gProtein: 49gFat: 51gSaturated Fat: 25gPolyunsaturated Fat: 6gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 177mgSodium: 535mgPotassium: 3643mgFiber: 21gSugar: 14gVitamin A: 1306IUVitamin C: 250mgCalcium: 141mgIron: 5mg
Tried this recipe?Let us know how it was!
Tom Kah Gai
Here is the recipe for “Tom Kah Gai”! I present you the recipe as I learned to make it in Bangkok. It is a Thai soup made with coconut milk, galanga, lemongrass, red chili, lime, kaffir leaves and chicken. It is a real explosion of multiple flavors. It may be a little difficult for some to find all the ingredients, but I know from experience, that in most “exotic” stores, it is not impossible to find the basics of this wonderful soup! And given the results, which are far superior and much less expensive than in Thai restaurants, I advise everyone to try this recipe for a real magic potion!
Ingredients
- 1 liter coconut milk (I use the Aroy-D brand carton box)
- 1/2 teaspoon salt
- 25 g Brown sugar
- 25 g Nuoc Nam
- 80 g fresh galangal
- 4 stems of lemongrass
- the juice of 1+1/2 lime
- 8 lemon leaves (or kaffir leaves depending on the name)
- 2-3 small fresh red peppers
- a small bunch of coriander
- 3 chicken thighs (much softer then white meat, which should not be used in this recipe!)
- 12 fresh straw mushrooms or chanterelles
Instructions
- Start by pouring the coconut milk into a large saucepan.
- This is what galangal looks like. It looks a bit like ginger.
- Cut it into slices with a good knife because galangal is quite strong!
- Try to cut slices of 2 or 3 mm.
- Throw the 80g of galangal into the coconut milk.
- Bone the chicken thighs and remove the skin. Then cut into 4 smaller pieces. Put these pieces in the pan. Add half a spoonful of salt. Put the pan on low heat.
- Meanwhile, prepare the remaining ingredients. Cut the straw mushrooms in half. These mushrooms are quite hard to find fresh, but they are available in cans and if you wash them well, they go very well in this soup. For those allergic to canned products, I suggest using fresh mushrooms such as cloves. But it is the only mushroom that can be used. It is better to put nothing at all than button mushrooms or oyster mushrooms (which I love!!).
- Cut off the ends of the lemongrass stems. Wash them...
- And crush them with a hammer to release their fragrance! It is necessary to crush gently and not to explode the stem to throw it against the walls.
- Wash the peppers and lemon leaves. Then you have to tear the leaves to release a maximum of aroma!
- The rest of the recipe is simple.1- when the chicken is almost cooked, add the mushrooms, lemongrass, lemon leaves and lightly crushed chillies.2- When the soup starts to boil, remove from heat, add the 25g of sugar, nuoc nam and lime juice. Taste and adjust seasoning.3- Return to boil for 5 minutes and serve with coriander leaves.
- You can also prepare the soup during the day to serve it in the evening and let it infuse in the afternoon. The flavors will be even more intense!
- I forgot to mention that some of the ingredients are not consumable! The galangal, lemon leaves, lemongrass stalks, and chili pepper are only there to infuse in this wonderful soup!
Nutrition
Serving: 4peopleCalories: 699kcalCarbohydrates: 16gProtein: 22gFat: 64gSaturated Fat: 49gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 65mgSodium: 734mgPotassium: 729mgFiber: 0.1gSugar: 6gVitamin A: 126IUVitamin C: 5mgCalcium: 60mgIron: 9mg
Tried this recipe?Let us know how it was!