middagete – My Whisk and I

Asparagus Lemon Chicken

October 16, 2024October 15, 2024by Karen ClaassenLeave a Comment

4 skinless chicken breasts
80ml flour
30ml olive oil
30ml butter

Sauce:
125g butter
50ml flour
125ml chicken stock
250ml white wine
125ml lemon juice
1 bunch green asparagus, trimmed
125ml grated parmesan cheese
30ml chopped parsley
lemon wedges, to serve

Pound the chicken breasts to an even thickness.
Season the 80ml flour with salt and pepper and dredge the chicken in it.
Add the olive oil and butter to a pan set over medium-high heat and wait for it to warm up.
Fry the chicken for 2-3 minutes preside and remove from the pan.

For the sauce:
Turn the heat down to medium.
Melt the 125g butter in the same pan and sprinkle the flour over it.
Cook while stirring for one minute.
Add the chicken stock to the pan and whisk the sauce continuously.
Pour in the white wine and lemon juice and stir until blended.
Return the chicken to the pan, cover with a lid and cook for 20 minutes.
Remove the lid and add the asparagus.
Cook for another 2-3 minutes.
Take the pan from the heat, stir in the parmesan and sprinkle over the chopped parsley.
Serve the chicken with lemon wedges on the side.

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Crispy Potato Salad

May 11, 2024April 29, 2024by Karen ClaassenLeave a Comment

1kg baby potatoes
olive oil
salt and pepper
smoked paprika
half an English cucumber, sliced
1 small red onion, diced

Dressing:
60ml greek yogurt
30ml mayonnaise
5ml wholegrain mustard
15ml lemon juice
10ml dill, chopped

Preheat your oven to 200℃ and line a baking sheet with baking paper.
Fill a large saucepan with water and cook the potatoes until done.
Drain and cool slightly.
Crush the potato with the bottom of a glass by pressing down on it. It shouldn’t be thicker than 1cm once crushed.
Lay the potato on the prepared baking sheet and drizzle some olive oil over. Season with salt, pepper and smoked paprika. Flip the potato over and repeat.
Bake in the oven until crispy – about 20 minutes or so.
Make the dressing by mixing all the ingredients together. Set aside.
Add the diced cucumber and onion to a serving platter and arrange the crispy potato on top. Mix lightly.
Drizzle the dressing over the salad and serve.

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Dressed-up Chicken Pie

February 25, 2024February 24, 2024by Karen ClaassenLeave a Comment

6-9 chicken breasts, skin removed
1 litre chicken stock
1 onion, chopped
3 cloves of garlic, minced
15ml turmeric
15ml chicken spice
15ml salt
10ml thyme leaves
250ml greek yoghurt
1 x 400g roll puff pastry
egg wash: 1 egg yolk + 15ml water whisked together

Cut the chicken into chunks and add it to a large saucepan.
Pour in the stock and add enough additional water to cover the chicken.
Bring to a simmer and cook for one hour.
Turn off the heat and allow the chicken to cool in the liquid. (This will ensure you have juicy, tender chicken for your pie!)
When it is cool enough to handle comfortably: drain and discard the liquid and pull the chicken meat into shreds.
Preheat your oven to 200℃.
Put a saucepan over medium-high heat and add a splash of oil.
Add the onion and cook until soft.
Add the garlic and stir-fry for one minute.
Now add the turmeric, chicken spice, salt, thyme, yoghurt and shredded chicken and simmer for 20 minutes.
Spoon the mixture into a 20cm x 28cm ovenproof dish and allow to cool.
Lay the pastry flat on a work surface and cut long strips from it that is 2cm wide.
Lay two strips over the cooled chicken, forming an X. Lay another two strips 3mm to the outsides of the X-shape. Keep going until the chicken is covered in a non-weave lattice pattern.
Use a flower shaped cookie cutter to cut multiple pastry flowers and stick them onto the lattice by wetting only with water.
Brush the decorated pastry with egg wash and bake in the oven for 20 minutes, until golden.
Serve warm with a salad.

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Chicken Stew/Tavuk Sote

July 4, 2023May 8, 2023by Karen ClaassenLeave a Comment

45ml olive oil
600g chicken breasts, cut into 2cm cubes
1 onion, chopped
half a green bell pepper, deseeded and cut into 1cm cubes
2 red bell peppers, deseeded and cut into 3cm cubes
75g tomato purée
5ml smoked paprika
5ml sugar
2 tomatoes, peeled and chopped
200ml water
a large handful of parsley, chopped

Place a large saucepan on medium-high heat, add the olive oil and wait for it to heat up.
Brown the chicken in batches and set aside.
Turn the heat down to medium-low and add the onion and peppers. Cook for about 10 minutes until softened but not coloured. Stir every now and then and add more olive oil if needed.
Add the tomato purée, paprika and sugar and cook for another minute.
Now add the chopped tomato, chicken and water and stir to mix.
Season with salt and black pepper.
Bring the mixture to the boil, lower the temperature and simmer for 25 minutes.
Take off the heat. Sprinkle in the parsley, mix through and leave to stand for 5 minutes.
Serve the stew on rice or bulgar wheat.