Tag: weeknight meals

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Mushroom Chicken

by Karen ClaassenLeave a Comment on Mushroom Chicken
Mushroom Chicken

1,5 – 2 litre chicken stock
9 chicken breasts, skin removed
700g mixed mushrooms, sliced
30ml sunflower oil
30ml butter
45ml thyme leaves
2 cloves garlic, minced
80ml cream
salt and pepper

Pour the chicken stock into a large saucepan and bring to a simmer.
Cut the breasts into 5-6 pieces and add it to the stock.
Cook the chicken until most of the liquid has evaporated and then break up the cooked chicken pieces with a wooden spoon.
Set a frying pan over high heat and add the oil and butter to it.
Fry the mushrooms for about 7 minutes, until it has caramelised and has a beautiful golden colour.
Turn the heat down to medium-low and add the thyme leaves and garlic. Stir around for a minute or so.
Now add the cream to the mushrooms and stir through.
Spoon the mushroom mixture into the saucepan with the cooked chicken, turn up the heat and simmer gently for 5 minutes.
Season the chicken with salt and pepper.
The meat should now be creamy and fragrant. If you find it has too much liquid, simmer it for a while longer so that the liquid evaporates.
Serve the chicken on couscous, rice or quinoa.


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Vegetable Korma

by Karen ClaassenLeave a Comment on Vegetable Korma
Vegetable Korma

30ml sunflower oil
30ml butter (or extra oil for vegan)
1 onion, chopped
10ml ground ginger
1 stick cinnamon
5ml ground turmeric
5ml ground coriander
5ml ground cumin
5ml medium-hot curry powder
5ml dried chilli flakes
2 cloves garlic, minced
15ml sugar
2 x 400ml cans coconut cream
250ml cashew nuts, finely chopped
400g butternut, cut into 2cm cubes
1 x 400g can chickpeas, drained
200g baby spinach, roughly chopped
250ml frozen peas
fresh coriander to serve

Place a large saucepan over medium heat and add the oil and butter.
Add the onion and stir-fry it until translucent.
Add the ginger, cinnamon stick, turmeric, coriander, cumin, curry powder and chilli flakes and gently cook the spices for 2 minutes while stirring.
Now add the sugar, coconut cream and cashews. Bring the sauce to a simmer and then take it from the heat.
Remove the cinnamon stick and blitz the sauce with a hand blender, until smooth.
Place the saucepan back on medium heat and add the butternut and chickpeas. Cook for about 20 minutes or until the butternut is tender but do take care that the sauce doesn’t burn.
Stir in the chopped spinach and peas and stir through.
Adjust the seasoning according to taste.
Garnish the curry with fresh coriander and serve it with jasmine rice.

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Mustard Soup/Mosterd Soep

by Karen ClaassenLeave a Comment on Mustard Soup/Mosterd Soep
Mustard Soup/Mosterd Soep

Traditional Amsterdammers will insist that this soup be made with Groninger mustard but any good quality granulated mustard is perfect for this delicious soup. Serve it with fresh bread and extra fried bacon. Serves 4.

2 leeks, rinsed and sliced
1 onion, chopped
2 large potatoes, cut into small chunks
1 clove garlic, minced
50g flour
1 litre vegetable/chicken stock
62ml cream
30ml Groninger/granulated mustard
salt and pepper

Pour enough oil into a saucepan to cover the bottom and place on medium-high heat.
Add the leeks, onion and potato and cook until the leeks are soft. Stir often.
Add the garlic and fry for another minute.
Sprinkle the flour over the vegetables and stir-fry for another minute.
Pour in the stock and bring the soup to a boil.
Turn the heat down and simmer until the potatoes are very, very soft.
Blitz the mixture with a stick blender/liquidiser until completely smooth.
Add the cream and mustard and stir through.
Simmer the soup on a low heat for 15 minutes, stirring every now and then.
Add the bacon to a non-stick frying pan and cook until slightly crispy. Drain on kitchen paper.
Season the soup with salt and pepper.
Serve the soup piping hot with extra bacon scattered on top.

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Meatball Soup / Groentesoep met Balletjes

by Karen ClaassenLeave a Comment on Meatball Soup / Groentesoep met Balletjes
Meatball Soup / Groentesoep met Balletjes

The base of this soup is a delicious vegetable broth and therefore it is very important to either make your own stock or buy the best quality you can lay your hands on. In the traditional recipe the meatballs are cooked in the broth. In my version the meatballs are first roasted in the oven to add another layer of flavour before adding it to the broth.
This recipe feeds 6-8 people – you may half the ingredients when preparing the soup or alternatively freeze one half.

Meatballs:
1kg ground beef
20ml salt
1 egg

Soup:
3 litres vegetable stock
4 medium carrots, peeled and sliced into discs
220g vermicelli pasta, broken into small pieces
125ml fresh parsley, chopped
salt and pepper to taste

For the meatballs:
Preheat your oven to 180℃ and lightly spray 2 roasting tins with cooking spray. Set aside.
Combine the ground beef, salt and egg in a mixing bowl and mix through.
Scoop a teaspoonful of the mixture into your hands and shape into mini balls by rolling between your palms. Place the meatballs in the prepared tins.
Bake the mini meatballs in the oven for 10 minutes.

For the broth:
Pour the stock into a large saucepan, add 10ml salt and bring to a simmer.
Add the carrots and vermicelli and simmer until the carrots are fork-tender.
Now add the mini meatballs and simmer for 5 minutes.
Add the parsley to the soup and taste and adjust seasoning.
Serve the soup piping hot with fresh, crusty bread.

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Salmon Pancakes (Zalm Pannenkoek)

by Karen ClaassenLeave a Comment on Salmon Pancakes (Zalm Pannenkoek)
Salmon Pancakes (Zalm Pannenkoek)

Pancakes:
250ml flour
1ml baking powder
2,5ml salt
250ml milk
125ml water
62ml vegetable oil
2 eggs

Filling:
cream cheese
avocado pear, sliced
smoked salmon ribbons/strips
pickled cucumber, cubed
dill
lemon

Add the flour, baking powder and salt to the bowl of a stand mixer fitted with the whisk attachment.
Pour the milk, water, oil and eggs into a large jug and whisk together.
Turn the mixer on a low speed and add the egg mixture in a thin stream.
Turn the speed higher once the mixture comes together and keep adding small amounts of liquid until you have a thin, smooth mixture.
Cover the bowl with plastic wrap and set aside for at least one hour.
Heat a non-stick crépe / frying pan over medium-high heat and allow the pan to get hot.
Pour enough batter into the pan to cover the bottom. Swirl the mixture around to coat the pan evenly and bake for one minute per side.
Allow the baked pancakes to cool.

Place a pancake on a serving plate and spread some cream cheese onto it.
Scatter the avocado, salmon, cucumber and dill over and squeeze some lemon over.
Fold the pancake in half and serve with a glass of bubbly.

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Green Spaghetti

by Karen ClaassenLeave a Comment on Green Spaghetti
Green Spaghetti

This is a recipe from the brand new book “Cook it. Eat it. Live it.” by Jo Kenny. I was lucky enough to write a review on the book and simply cannot have enough of this delicious pasta dish! I have made a vegetarian version of Jo’s original Pea and Smoked Bacon Spaghetti.

120g spaghetti
100g smoked bacon lardons (or leave it out for a meat-free meal)
200g peas
a large bunch of fresh basil
30ml olive oil
2 cloves garlic, minced
30ml créme fraîche
20g parmesan cheese
zest of one lemon

Add the spaghetti to a large pot with boiling water and allow to cook until al-dente.
Heat a large frying pan on medium heat and cook the bacon lardons for 5 minutes.
Add the peas, basil, olive oil and garlic to a food processor, season with salt and blend until the mixture forms a smooth paste.
Add the pea and basil paste to the pan on a low heat.
Add the creme fraîche and stir on a low heat to warm through.
Drain the pasta and add it to the pan immediately.
Stir the pasta through the sauce so that is coated evenly.
Serve the pasta with the grated parmesan cheese, lemon zest and another squeeze of lemon juice.

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Vegetable Cacciatore

by Karen ClaassenLeave a Comment on Vegetable Cacciatore
Vegetable Cacciatore

The traditional Italian cacciatore is made with poultry and celebrates generosity and variety. This is my vegetarian interpretation and will feed six people when served with mashed potato or polenta.

90ml olive oil
250g button mushrooms
2 medium aubergines, diced
2 onions, diced
2 cloves of garlic, minced
3 carrots, peeled and cut into small chunks
2 medium red sweet peppers, sliced in strips
250ml dry red wine
2 x 400g tins of chopped tomato
2 x 400g tins of butter beans
250ml whole black olives
500ml vegetable stock
125ml parsley, chopped
5ml salt
black pepper

Heat the oil in a large saucepan on a high heat.
Add the mushrooms and aubergine and fry for a few minutes until browned.
Remove from the saucepan with a slotted spoon and keep aside.
Lower the heat to medium and add the onion and garlic and cook until the onion is soft.
Add the carrot and sweet peppers and fry for a minute or so.
Pour in the wine and simmer until the wine is reduced completely.
Add the tomato, beans, olives, stock and salt and simmer for 5-10 minutes, stirring occasionally.
Add the cooked mushrooms and aubergine and stir through. Simmer for a further 5 minutes.
Take the saucepan from the heat and add the parsley.
Taste the dish and adjust the seasoning.
Serve on mashed potato or polenta and a generous drizzle of olive oil.

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Crispy Oven-Baked Drumsticks

by Karen ClaassenLeave a Comment on Crispy Oven-Baked Drumsticks
Crispy Oven-Baked Drumsticks

This recipe needs to marinate overnight…..

8-10 chicken drumsticks
Marinade:
250ml yoghurt
15ml mustard
2 cloves garlic, minced

62ml flour
10ml salt
1 egg
30ml milk
125ml dried breadcrumbs
90ml butter, melted

Marinade:
Pull the skin from the drumsticks and place them in an ovenproof ceramic dish.
Mix the marinade ingredients together and pour it over the chicken.
Turn the drumsticks so that it is covered in marinade and wrap the dish with plastic wrap.
Refrigerate for 8 hours/overnight.

Preheat your oven to 200℃.
Mix the flour and salt in a shallow dish.
Whisk the egg and milk together in another shallow dish.
Measure the breadcrumbs into a third, last shallow dish.
Now dredge each drumstick through the flour, then the egg and finally the breadcrumbs.
Arrange the drumsticks in an ovenproof dish, spaced so that they do not touch.
Melt the butter and drizzle it evenly over the chicken.
Place it in the oven to bake for 25 minutes.
Pull out the dish and quickly turn each drumstick.
Bake for another 25 minutes until crisp and golden.
Serve the drumsticks piping hot.

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Asparagus Pea Salad

by Karen Claassen1 Comment on Asparagus Pea Salad
Asparagus Pea Salad

1bunch asparagus, blanched and cooled
250ml frozen peas, blanched and cooled
1 punnet sugar snap peas, blanched and cooled

For the dressing:
1 egg yolk
5ml dijon mustard
250ml olive oil
50 grated parmesan cheese
15ml lemon juice

Add the yolk and mustard to a medium mixing bowl and whisk together.
Add a few drops of the olive oil and whisk to incorporate – repeat, adding only a few drops of oil at a time, until you have about half of the oil left.
Slowly drizzle the oil into the mixture while whisking continuously. Keep going until all the oil is incorporated.
Add the parmesan and lemon juice and whisk to combine. Season will salt.
Arrange the asparagus, peas and sugar snaps on a serving plate and add a few dollops of the dressing to serve.