Freely inspired by the salad recipes found at “Whole Foods Market” in New York, I propose the “Sonoma Chicken Salad”. Crunchy, soft, dried and fresh fruits, small pieces of celery…]]>
Freely inspired by the salad recipes found at “Whole Foods Market” in New York, I propose the “Sonoma Chicken Salad”. Crunchy, soft, dried and fresh fruits, small pieces of celery with pieces of chicken still very tender, all with a delicious sauce, this “salad” (not super light either!) will make many happy! I offered it to my guests and I can say that it did not last long. For a summer buffet, it’s a guaranteed success!
-6 chicken breasts
-1 teaspoon of poppy seeds
-3 stalks of celery
-2 small bunches of grapes
-125g of pecans
Salad dressing:
-1 egg
-150ml rapeseed oil
-25g of honey
-1 teaspoon of mustard
-1 tablespoon sherry vinegar
-salt, black pepper
-1/2 whole natural stirred yogurt
Put a little olive oil in a large frying pan over fairly high heat. Add your chicken breasts.
Grill them well on both sides. Don’t forget to add salt and pepper. I also add a little garlic powder. At the end of the cooking time, add a little water to create a steam that will finish cooking the heart of the whites.
Let cool and then cut the chicken into pieces.
Cut the three stalks of celery (taking care to remove the leaves and the widening bottom) into thin slices.
In a large container, put your chicken, poppy seeds, pecans, celery.
For the sauce, I don’t make a classic mayonnaise (which I usually do with a whisk) but a sauce in the bowl of my hand blender. Put the ingredients in the bowl except the yogurt (egg, mustard, oil, vinegar, honey, salt and pepper).
Put the hand blender on the bottom and start it up. The sauce will start to emulsify.
This is the result!
Add the half full-fat plain yogurt and mix well.
Put all or part of the sauce (according to your taste) in the bowl.
Mix well.
Add the grapes and mix carefully so as not to break them up.
The “Sonoma Chcken Salad” is ready!
Chill for a good two hours before serving!
I went back to Vietnam not long ago (see my culinary trip HERE that I did two years ago) and I discovered these amazing rolls with Caesar salad in a restaurant that offered “fusion food”. I’m a huge fan of spring rolls and I thought the idea of putting another kind of salad, ready-made and already seasoned in a rice sheet, was just great! You don’t get your fingers dirty and it’s a lot of fun to eat. I reproduced the recipe as I had tasted it in Saigon. I take this opportunity to give you my recipe for Caesar sauce, with garlic, anchovies, parmesan and lemon juice. The inside of the roll is not an authentic Caesar salad (where there are croutons), but its interpretation to make it as delicious as possible. With young beet sprouts and peas, it will be very hard not to want this very tasty and fresh delight!
Recipe for 4 people:
Homemade Caesar Sauce (there will be too much! But it can be kept for 3 days in the refrigerator)
- 1 egg
- 250g of oil
- 2 cloves of garlic
- 3 teaspoons of anchovy cream (30g)
- 3 tablespoons of lemon juice
- 50g of freshly grated parmesan cheese
- 60g of full cream
- ground pepper
For 8 to 10 rolls:
- 8 to 10 rice sheets of 22 cm in diameter
- 1 batavia lettuce (you will only use 300 to 350g)
- 50g of bacon
- 2 hard-boiled eggs
- 30g of shaved parmesan cheese
- 60g of grated cheese
- 80 to 90g of Caesar sauce
- beet sprouts, peas, etc.
For this recipe, you will need anchovy cream. You can of course use anchovies and put them directly into the sauce.
In a long, narrow container, pour the whole egg, garlic cloves, lemon juice and anchovy cream.
Pour in the oil. I weigh the container directly on the scale to add 250g of oil.
With an immersion blender, start to emulsify at the bottom, to crush the garlic cloves and the anchovy cream, and then slowly bring up the sauce so that it sets well.
In a few seconds the sauce is ready! Pour it into a bowl.
Add freshly grated Parmesan cheese and black pepper.
Mix well. It’s almost ready.
Pour in the full cream and mix one last time.
The sauce is ready! Try it, it’s really delicious!
For the rolls, prepare them as late as possible because the sauce will “cook” the salad. So you have to mix everything at the last moment and the rolls are really done in 5 minutes. Wash some salad leaves, knowing that 300g to 350g will be enough.
Wash and dry the leaves and cut them into thin slices.
I bought bacon that was already cooked and crispy. It’s delicious, but you can leave it out, or replace it with croutons or even a little cooked and cooled chicken breast.
Pour the cut lettuce leaves (300 to 350g) into a large salad bowl. Add shaved Parmesan cheese and bacon bits.
Put the 2 hard-boiled eggs cut into pieces.
And the grated cheese. Totally decadent but really irresistible.
Mix well and pour the 80 to 90g of sauce. You can use more if you use more salad. It’s up to you to adjust.
The salad is ready. Taste it and adjust it as you wish.
For the next step, I bought ready-made shoots. It gives taste and color.
Soak the rice sheet completely in hot water for two seconds and then place it on a dry cloth, or better yet, that special plastic plate that lets the excess water drain away.
Pour a little bit of shoot (here beet) in the lower half of the leaf.
Add salad. I take a pair of pliers for that, it’s much easier!
Pour it on the shoots without excess (especially at the beginning if you are not used to rice leaves).
Roll up a little, fold in the sides.
Then finish rolling up, this time very tightly. Do the same for all the rolls.
You can put them in the fridge one hour before serving. Offer them whole or cut in half with a little ground pepper. A delight!
After my culinary trip to Lima, Peru (read HERE), I promised you some recipes! Here is the first one that is perfect for the beautiful days that are coming. This starter (or dish) is served cold. I was freely inspired by the causas that I was able to taste on the spot, respecting of course the traditions. The result is simple, beautiful and delicious, but above all very original. A recipe that I will make very often at home.
-2 large bintje potatoes (in Peru they use yellow potatoes)
-4 teaspoons of aji amarillo cream
-3-4 tablespoons of olive oil
-1 “aji amarillo” (see below for how to replace it)
2 large chicken breasts (or canned tuna) pan-fried and cooled
-2 large tablespoons of mayonnaise
-1 stalk of celery
-1/2 shallot, finely chopped
-the juice of half a lime
-1 or 2 ripe avocados
-salt pepper
Steam your potatoes. Let them cool, then peel them. In Peru, they take “papas amarillas”, almost impossible to find here. The bintje is perfect. I made the recipe with roughly 650g of cooked and peeled flesh.
Mash the potatoes.
Here is the cream of “aji amarillo”. It is an orange pepper and not very spicy. You can do without it in the recipe, but also find it HERE ! It is the store “el INTI” in Paris. They have an internet store. Don’t hesitate to go and meet them at 17, rue de Picardie in the 3rd district! Otherwise the online store is THERE: http://www.boutique-peruvienne.com/fr/
This is the famous chili cream (see below for how to replace it).
Crush the potatoes with the cream of “aji amarillo”, olive oil and salt.
Don’t hesitate to go with a potato masher.
Here is the famous “aji amarillo”. They sell it frozen in the Peruvian store (http://www.boutique-peruvienne.com/fr/). BUT! I tasted it raw and you can really try it with an orange bell pepper and a little tabasco. Let me explain: this pepper is not very strong. It adds taste and color. The taste is very close to the bell pepper (there is a small difference though). The flesh is just thinner and it stings a little. So a little orange bell pepper (not a whole one) and a few drops of tabasco will do the trick. You don’t have to stop yourself from making the recipe because of this! Like the “aji” cream, you can mix (without the seeds) the remaining orange bell pepper with a teaspoon of oil, a little salt and tabasco and voilà!
In any case, cut the aji in half and remove the seeds. To give you an idea of the size of this pepper, this one was roughly 8-9cm. So a small quarter of an orange bell pepper.
Cut into thin slices.
Then in small cubes.
Hop in the mashed potato!
Taste to adjust seasoning.
Put your cooked and cooled chicken in the blender.
You can use canned tuna instead. Pour the flesh into a bowl and add the mayonnaise.
Finely chop a few pieces of celery (to taste).
Add the shallot half (or of course a little onion!). Add lime juice, salt and pepper.
Put a layer of mashed potatoes in 8cm (or more) high foam circles.
Cut the avocado into slices and put a layer on top.
Add mashed potatoes again, then chicken (or tuna).
Finish with a layer of mashed potatoes. Do the same for the other 3 circles. You can serve these causas with green salad, tomatoes, black olives etc. A delight when the weather is nice. To be served chilled and decanted, perhaps with the help of a pusher.
You may have some mashed potatoes and chicken left over. To devour in any case! If you don’t have a circle, you can of course serve it all together without worrying about the aesthetics…
After the “Sonoma Chicken Salad”, I offer you another recipe that I perfected while eating the one at Whole Foods Market in New York (see the culinary journey HERE). This time, it’s a chicken salad with the same sauce base, but with yellow curry powder and cashew nuts, with lots of dried fruits: raisins, apricots and cranberries. Be careful, because once the fork is plunged in, it is impossible to stop!
Chicken salad recipe for 6 people:
-6 chicken breasts
-180g dried apricots
-180g of raw cashew nuts
-120g of dried cranberries
-3 stalks of celery
-1 teaspoon of turmeric
-3 teaspoons curry powder
Salad dressing:
-1 egg
-150ml rapeseed oil
-25g of honey
-1 teaspoon of mustard
-1 tablespoon of sherry vinegar
-1/2 whole natural stirred yogurt
Put a little olive oil in a large frying pan over fairly high heat. Add your chicken breasts.
Grill them well on both sides. Don’t forget to add salt and
pepper. I also add a little garlic powder. At the end of cooking,
add a little water to create steam that will finish cooking the core
of the whites.
Let cool and then cut the chicken into pieces.
Also cut the dried apricots into pieces.
Put the chicken in a container with the raw cashews and apricots.
Also add the dried cranberries and raisins.
Cut the three washed and cleaned celery stalks into thin slices.
For the sauce, I don’t do
a classic mayonnaise (which I usually make with a whisk) but a
sauce in the bowl of my hand blender. Put the ingredients in
the bowl except for the yogurt (egg, mustard, oil, vinegar, honey, salt and pepper).
a classic mayonnaise (which I usually make with a whisk) but a
sauce in the bowl of my hand blender. Put the ingredients in
the bowl except for the yogurt (egg, mustard, oil, vinegar, honey, salt and pepper).
Put the hand blender on the bottom and start it up. The sauce will start to emulsify.
This is the result!
Add the half full-fat plain yogurt and mix well.
Pour over ingredients.
Add the spices: turmeric and curry powder.
Mix well and adjust seasoning to taste.
Place in the refrigerator for a good hour before enjoying in the sun with friends!
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In the middle of summer, it’s time to make the most of the outdoors! And this recipe symbolizes all that is pleasant when the weather is hot: almost no preparation, a marinade (just the word “marinade” sounds summery!), meat that cooks up smelling divine and, if you want, a barbecue finish! These pork ribs are perfect with a coleslaw salad (recipe HERE) and a dazzling sunshine. But thanks to the magic of the kitchen, we can make them with any weather because I suggest you also bake them in the oven which gives a superb result!
For the sauce, I did as I felt like it, weighing the ingredients in spite of everything, to offer you my recipe. Don’t hesitate to leave in the comments, your little extra tips. Anyway, I have lots of variations of ribs recipes to propose… To be continued!
Recipe for pork ribs (serves 4):
-1.5 kg of ribs cut into four pieces
-260g of ketchup
-210g of honey
-30g of worcestershire sauce
-60g of whisky
-3/4 teaspoon of sweet pepper powder
-1/2 teaspoon paprika powder
-25g of wine vinegar
75g of brown sugar (vergeoise brown)
-brown sugar for caramelization
-260g of ketchup
-210g of honey
-30g of worcestershire sauce
-60g of whisky
-3/4 teaspoon of sweet pepper powder
-1/2 teaspoon paprika powder
-25g of wine vinegar
75g of brown sugar (vergeoise brown)
-brown sugar for caramelization
I don’t know how easy it is to find ribs. I find them in Asian supermarkets in Paris, at Leclerc in Brittany and I know that some butchers also cut them. But anyway it works even if the cut is not the same.
To be made the day before.
Bring water to a boil in a pot, then place the ribs so that they are submerged. Let cook on low heat (you have to keep it boiling) for 1h30.
At the end, the meat is well done and almost starting to fall off the bone.
Prepare the barbecue sauce: put all the ingredients for the sauce in a bowl and mix well.
Add the cooked meat.
In the picture this is not the case, but you should try to place the meat so that a maximum of sauce covers it. Place a plastic wrap over the whole thing and set aside in a cool place overnight. If you think about it, you can stir the meat from time to time!
For this recipe, I prefer to cook it in the oven, but you can finish it on a barbecue for an inimitable taste! The only thing is that you’ll have to be really careful with the flames that will burn the sugar in the marinade. The grate must be placed high in relation to the flames. Of course, it will often be necessary to brush with marinade!
For the oven: cooking on 180°C during about twenty minutes.
The oven can be opened two or three times to add more marinade to the cooking meat. Don’t forget to turn the meat halfway through cooking.
After the twenty minutes, turn on the top broiler and turn off the cooking function (if you can!). Sprinkle with a little brown sugar and cook for a short time, just to caramelize the surface of the pork.
The meat is ready to be devoured by all the T-Rexes around the table!
Instead of putting the meat in the oven at the very end on the “grill” function, you can put it on the barbecue, but I still find it risky because any can burn! To be reserved for the pros of the grill!
Let’s eat! Serve with a coleslaw salad (recipe HERE!)
Since there will probably be some marinade left over, we can make more ribs for the next day!
When I find myself in New York, I always go to Whole Foods Market (see the report HERE) where they offer improbable salads that turn out to be very good every time (considering the price, it’s normal!). I offer you my version of one of these salads. The taste is unique and at first sight very surprising. But we quickly become addicted to this sweet and salty taste and to the mix of textures: the nuts are crunchy, the candied orange brings softness. All this with freshly chopped coriander and a little turmeric. It is simply addictive and above all very original! And moreover it is the occasion to use the quinoa differently… And with the beautiful days coming back, it’s the opportunity to put some pep in the picnics!
Recipe for fruit quinoa salad (serves 4):
-300g of quinoa
-80g of pecans
-70g of pumpkin seeds
-60g of diced candied oranges
-70g of dried cranberries
-30g of raisins
-30g of slivered almonds
-1 small bunch of coriander
-1/2 teaspoon turmeric
-1/4 teaspoon garlic powder (not semolina)
-salt pepper
-2 tablespoons of honey
-3 tablespoons of olive oil
-5 tablespoons of orange juice
Here is the quinoa for those who do not know it yet…! One of my favorite foods!
Bring salted water to a boil, then add the quinoa and let it cook for 16 minutes, stirring from time to time.
Drain (in a fine sieve as the strainer would let the quinoa grains through).
Rinse with cold water to cool all the quinoa.
Drain well, then transfer to a container and add the dried fruits: pecans, slivered almonds, grapes, candied oranges, cranberries, pumpkin seeds.
Also add the olive oil.
Orange juice and honey.
Add salt, pepper and garlic powder (easily found in grocery stores Maghrebian or Asian).
Add also the turmeric.
Mix well.
I didn’t use too much cilantro, a tiny bunch is enough.
Chop it finely and add it to the salad.
Mix well, it’s ready! Simply chill for two hours before serving. Of course, you have to taste to adjust the salt and pepper and to your own taste for the dosage of fruits.
Serve small portions without overcrowding.
For an appetizer, why not serve seasoned and roasted macadamia nuts at home? I suggest this ultra fast recipe to impress your guests. It is absolutely irresistible…! They can be served while still warm, or even hot and spicy! Because these macadamia nuts are spiced up just right! I am posting this recipe because more than a decade ago, I used to buy these chili nuts at Marks&Spencers in Paris. I was literally crazy about it. We can imagine the drama when the stores closed in France. How was I going to do it? I later went several times to Australia where my best friend lives, in Perth, and I found with difficulty those chili macadamia nuts. But rather than making that leap of faith, I find it easier to develop an “in-house” equivalent. So here is my “mix” to season my nuts that I roast and serve hot for a colorful aperitif!
Recipe for 400g of macadamia nuts with chili:
-400g of raw macadamia nuts
-2 tablespoons of oil
-1/2 teaspoon salt
-1/4 teaspoon paprika
-1 level teaspoon (or more!!) of hot pepper powder
-1/4 teaspoon garlic powder (not semolina…!! and optional…)
-2 pinches of sugar
Place macadamia nuts in a large bowl.
We already want to bite into it!
Pour in the two tablespoons of oil. This will serve to “stick” the spices on the nuts.
Shake the bowl up and down to distribute the oil.
Place the nuts on a baking sheet lined with parchment paper.
Cook for 10-12 minutes at 180°C, stirring halfway through cooking.
Put the nuts back into the bowl (which will have been washed and cleaned). Add salt. Stir the bowl well.
Paprika.
Add the chili powder. Always stir the bowl. Shake the bowl as long as necessary!
Add garlic powder and sugar. As for garlic powder, it can be found in Chinese grocery stores (such as Tang or Paris Store). I believe that in Switzerland, this is also very easy to find. But if you don’t have it on hand, you might as well do without it because garlic semolina won’t give you the same result!
Stir well, it’s ready!
Serve the nuts while still warm as an appetizer! They can be kept in an airtight box for a long time…
First recipe for these Brazilian empadas! But what is it? These are small salted pies, usually filled with shrimp, hearts of palm or chicken. I chose, for this first version on my blog, the creamy chicken ones, my favorites! “Empadas de frango com catupiry” means: empadas with chicken and catupiry, catupiry being a very famous industrial cheese in Brazil. It can be substituted in this recipe as it is one of the elements of the recipe but not the main one. In Brazil there are empadas, empadinhas which are small empadas and empadão which is the same thing in a pie size version! Come and try this easy recipe and bite into this delicious and crumbly dough to discover its creamy chicken heart !
Recipe for 12 “empadas de frango com catupiry”:
Dough:
-400g of flour
-280g of semi-salted butter at room temperature
-1 egg
Creamy chicken stuffing:
-700g of chicken breast
-2 tablespoons of oil
-2 tablespoons of oil
-1 onion
-4 cloves of garlic
-2 tablespoons chopped parsley
-1 tablespoon of double tomato paste
-2 tablespoons of flour
-250ml chicken cooking water
-200g of catupiry or Kiri (but not Vache Qui Rit)
-24 green olives
-24 green olives
-salt pepper
-1 egg yolk for gilding
-1 egg yolk for gilding
Instructions:
Cook the chicken breasts in boiling salted water for 10-12 minutes. It all depends on the size of the blanks. They still need to be soft.
Save the cooking water for later. Let cool whites.
Finely chop the onion.
Peel the garlic.
Cook the onion in a large skillet with the two tablespoons of oil. Add crushed garlic.
Flake the chicken with a fork.
Add the chicken to the pan.
Mix well and add the parsley and double tomato paste.
Simmer for two minutes, then add the flour.
Mix well then add the chicken cooking water (250ml).
Simmer until the liquid thickens a bit. Add catupiry or Kiri!
Mix well, taste to season with salt and pepper.
Let the filling cool and prepare the dough in the meantime.
Put the flour and butter in a bowl.
Mix well to sand. If the butter clumps too quickly, don’t worry! Add the egg.
Let the food processor run for agglomerate the dough (or do it by hand!).
Quickly roll out the dough on a work surface. The easiest way to do it is to roll out the dough on a parchment paper (on the picture, it’s a stretch film, very impractical! But I didn’t have any more paper for the picture!). Fill a small greased baking pan with a first layer of dough, making sure it sticks out. Fill with the stuffing.
Add two halved olives.
Put a second layer of dough on the pan.
Seal the edge with the hand to make well hermetic the empadas.
When sealing, the paste will eventually fall out naturally.
Do the same with all the empadas.
Brush with egg yolk.
Bake at 190°C for 20-25 minutes until the empadas are well colored.
Enjoy it warm!
Empadas de Frango com Catupiry
First recipe for these Brazilian empadas! But what is it? These are small salted pies, usually filled with shrimp, hearts of palm or chicken. I chose, for this first version on my blog, the creamy chicken ones, my favorites! “Empadas de frango com catupiry” means: empadas with chicken and catupiry, catupiry being a very famous industrial cheese in Brazil. It can be substituted in this recipe as it is one of the elements of the recipe but not the main one. In Brazil there are empadas, empadinhas which are small empadas and empadão which is the same thing in a pie size version! Come and try this easy recipe and bite into this delicious and crumbly dough to discover its creamy chicken heart !
Ingredients
Dough:
- 400 g flour
- 280 g semi-salted butter at room temperature
- 1 egg
Creamy chicken stuffing:
- 700 g chicken breast
- 2 tablespoon oil
- 1 onion
- 4 cloves garlic
- 2 tablespoons chopped parsley
- 1 tablespoon double tomato paste
- 2 tablespoons flour
- 250 ml chicken cooking water
- 200 g Catupiry or Kiri (but not Vache Qui Rit)
- 24 green olives
- salt and pepper
- 1 egg yolk for gilding
Instructions
- Cook the chicken breasts in boiling salted water for 10-12 minutes. It all depends on the size of the blanks. They still need to be soft.
- Save the cooking water for later. Let cool whites.
- Finely chop the onion.
- Peel the garlic.
- Cook the onion in a large skillet with the two tablespoons of oil. Add crushed garlic.
- Flake the chicken with a fork.
- Add the chicken to the pan.
- Mix well and add the parsley and double tomato paste.
- Simmer for two minutes, then add the flour.
- Mix well then add the chicken cooking water (250ml).
- Simmer until the liquid thickens a bit. Add catupiry or Kiri!
- Mix well, taste to season with salt and pepper.
- Let the filling cool and prepare the dough in the meantime.
- Put the flour and butter in a bowl.
- Mix well to sand. If the butter clumps too quickly, don't worry! Add the egg.
- Let the food processor run for agglomerate the dough (or do it by hand!).
- Quickly roll out the dough on a work surface. The easiest way to do it is to roll out the dough on a parchment paper (on the picture, it's a stretch film, very impractical! But I didn't have any more paper for the picture!). Fill a small greased baking pan with a first layer of dough, making sure it sticks out. Fill with the stuffing.
- Add two halved olives.
- Put a second layer of dough on the pan.
- Seal the edge with the hand to make well hermetic the empadas.
- When sealing, the paste will eventually fall out naturally.
- Do the same with all the empadas.
- Brush with egg yolk.
- Bake at 190°C for 20-25 minutes until the empadas are well colored.
- Enjoy it warm!
Nutrition
Serving: 12EmpanadasCalories: 420kcalCarbohydrates: 20gProtein: 18gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 113mgSodium: 709mgPotassium: 332mgFiber: 2gSugar: 2gVitamin A: 955IUVitamin C: 5mgCalcium: 108mgIron: 2mg
Tried this recipe?Let us know how it was!
Not really a Chinese recipe, but rather an inspiration from there. It most certainly reminds one of sweet and sour pork and even though the taste buds go crazy with this dish, the taste is really different. I wanted to adapt my perfectly crispy doughnut recipe (see Shrimp Doughnuts HERE), with chicken in a sweet and sour orange sauce. As usual, I made this one a bit on the fly until I got the desired taste, making sure to weigh everything before and after to make sure I could reproduce the sauce. The pieces of chicken remain perfectly crispy even when bathed in the sauce (at least 15-20 minutes) but I guarantee you that there will not be a crumb left!
Recipe for orange crispy chicken:
-6 chicken thighs
Frying batter:
-100g of flour
-225g rice flour (or cornstarch)
-320g of water
-5g of salt
-1 packet of baking powder
Sweet and sour orange sauce:
-4 tablespoons of oil
-4 cloves of garlic
-6cm of fresh ginger
-120g of white vinegar
-500g of orange juice
-25g of clear soy sauce
-200g of sugar
-sel
-20g cornstarch diluted in a small glass of cold water
-golden sesame seeds for sprinkling on fritters
Start by preparing the thighs. Remove the skin and debone them.
It is important to make sure that there is no cartilage left.
Cut the chicken into pieces.
Prepare the doughnut dough:
Put the flour, rice flour (or cornflour), salt, yeast and water. Mix well to obtain a lump-free paste.
Add chicken and mix well.
Heat a pan of oil. When the oil is hot, add the chicken pieces well coated with paste.
Only a few pieces should be put in at a time.
Let them cook for 2 or 3 minutes. We will cook the fritters in two times (the second time when we prepare the sauce) for a perfect crispness. Cook all the pieces once and let them drain on paper towels.
While the chicken is cooling, heat a wok.
Prepare the sauce: add the oil and the chopped garlic and ginger.
Cook until nicely colored.
Add the vinegar. Watch your nose! It unblocks the sinuses!
Add orange juice and sugar.
Soy sauce.
The zest of an orange.
Let the sauce reduce a little.
When the sauce continues to cook, return the fritters to the fryer for their final bath. This time they will have to color!
Add cornstarch diluted in a small glass of water.
The sauce will thicken quickly. It is therefore necessary to mix well. Add the doughnuts as they cook.
Mix well to coat chicken pieces. It’s ready!!!
Serve immediately with white rice. These fritters remain crisp even after 20 minutes in their sauce. But not afterwards… So you have to eat everything!
Bernard’s advice:
You can sprinkle golden sesame seeds on top. I didn’t do it because I didn’t have any more on hand. But it will be even more appetizing!
Last recipe of my summer partnership with Alvalle! With this one, I intentionally chose to mix the flavors of three countries that are dear to my heart: Switzerland with emmental cheese, Brazil with cheese balls (originally “bolinhos de queijo”) and Spain with this delicious olive oil fry. The result is sensational: crispy, golden and plump little dumplings with a melted, runny cheese interior! Decadent certainly, but so greedy… After all, I’m happy to take care of Alvalle’s gourmet category! Let’s assume 100% and devour these little wonders without qualms!
Recipe for 4 people:
-1 brick of Alvalle cold carrot, orange and coriander soup
-750ml of water
-2 vegetable or poultry stock cubes or 50/50
-50g of semi-salted butter
-460g of flour
-250g of emmental cheese
-1 egg
-chapelure
-olive oil for frying
Bring the water to a boil with the cubes and the semi-salted butter.
When the liquid boils, add the flour all at once.
Remove from heat and stir briskly with a wooden spoon, then return to low heat. While still mixing, cook the dough for two or three minutes as for a choux pastry.
The dough is ready!
Without burning yourself, try to knead the dough. It will cool fairly quickly and become soft and smooth to the touch.
Cut Emmental cheese into cubes.
Scoop out a walnut-sized ball of dough.
Dig a cavity with your thumb and enlarge it (as if you were making a pottery!) to place a cube of Emmental cheese.
Close the dough around the cheese.
Then roll the ball between your palms.
Do the same with all the dough.
The cheese should not be on the surface of the dumpling, otherwise they will open up when fried…
Roll dumplings in beaten egg.
Then in breadcrumbs.
Fry the meatballs in a pan of hot olive oil.
I prefer to do the frying in two batches. This prevents the pellets from bursting. They should be fried once so that their color is golden, but lightly.
After this first bath, let them cool down a bit (while the next batch is baking) and then give them a second bath to give them a nice golden color. On the picture below: you can see the dumplings with only one cooking on the bottom and those with two cookings on the top!
Let cool for a few moments on paper towels.
It’s ready!!!
All that’s left to do is enjoy!
