Chicken nuggets with potato wedges

ingredients:

600 g of chicken inner fillet

6-7 tablespoons breadcrumbs

1 egg - pasteurized

2 tablespoons oil

4 baking potatoes

1 tablespoon oil

Salt and pepper

ketchup

1 cucumber

1 can of corn

Preparation time: approx . 30 minutes

 1 Heat the oven to 225 degrees. Wash the potatoes and cut into wedges , put them on a baking sheet with baking paper and toss oil, salt and pepper over. Roast in the oven for approx. 25 mins .

2 Pour egg and breadcrumbs in two separate plates. Mix ½ package of bread crumbs with 1 teaspoon salt and a little pepper. Pat the chicken meat dry with paper towels and turn it in the egg then in breadcrumbs.

3 Brown chicken pieces in oil on both sides in a non-stick frying pan over high heat . Reduce heat to medium and cook approx. 8 min . They must take color and become crispy .

4 Meanwhile cut the cucumber into cubes and mix them with corn .

5 Serve chicken nuggets with potato wedges , corn salad and ketchup .

Beef stroganoff express

4-8 large potatoes

2-5 parsley roots

400g mixed mushrooms

500 g beef in wok strips

50 g butter

2 tsp smoked paprika

Salt , pepper

4 dl water

1 beef bouillon cube

1 dl cooking cream

½ cup flat-leaf parsley

1 Peel the potatoes and cut them into small cubes approx. 3x3 cm . Peel the parsnips and cut them into cubes approx. 3x3 cm . Boil potatoes and parsnips until tender in unsalted water, approx. 15 minutes .

2 Clean the mushrooms and halve the largest in two pieces .

3 Brown the meat in half the butter 2-3 minutes . in a frying pan and put on a plate . Brown mushrooms approx . 4 min in the pan.

4 Add the meat back to the pan and season with paprika, salt and pepper. Add water , broth and cream and cook for 3-4 minutes .

5 Drain the potatoes and parsley roots and mash them with the electrical beater.

6 Stir the remaining butter in the mashed potatoes and season with salt and pepper. Serve stroganoff sprinkled with chopped parsley.

Baker & Spice, Dubai Marina + Cafe Bateel (sidste billede)

Baker & Spice, Dubai Marina

Pork tenderloin in sauce with green pepper

Whipping cream 1 dl

Pork tenderloin Ca 500 g

Green peppercorns 1 glass

500 g of broccoli

Carrots * 200 g

First Cook the rice for 4 people.

Second Trim approximately 500 g pork tenderloin and cut into 2 cm thick slices, which you make flat with your hand. Season the tenderloin slices with 1 Pinch white pepper and 2 pinches of salt.

3rd Melt 1 tablespoon butter in a sauté pan (with lid). Fry meat in the medium heat for 2 minutes / side. Put the meat in a separate bowl as it is fried.

4th Boil 2 liters of water with 1 tablespoon salt in a saucepan (with broccoli).

5th Whisk 1 tablespoon corn flour (maizena) with 2 dl water, 1 dl whipping cream, ¾ tsp

broth powder (total ¼ cube) and 1 tablespoon chopped green peppercorns to the pan. Add pork into the sauce and let it simmer on low heat, covered, for 10 minutes.

6th Peel and slice 500 g broccoli into small florets and pieces. Cook for 4

min and drain. Peel and grate 200 g carrots (about 2-3 pieces) roughly. Mix the carrots and cooked broccoli in a bowl.

7th Serve pork tenderloin in the green pepper sauce with

vegetables and rice / grains.

Middagsfred, week 34 2012

Chicken cacciatore

Onions

Garlic

Chicken Fillet Approximately 600 g

Red chili 1 piece

Cherry Tomatoes 1 can

Chopped tomatoes *1 can

Boursin cheese 80 g

Sunflower Sprouts 1 tray

1. Turn on oven at 200 degrees

Take approx. 600 g chicken fillet and cut each fillet into three parts. Put the chicken in a roasting pan (about 15x20 cm) and fry in the oven for about 20 min.

2. Take out seeds and chop ½ -1 red chilli. Chop 1 onion (about 100 g).

3. Boil rice / grain for 4 people.

4. Heat 1 tablespoon olive oil in a pan, press 2 cloves garlic and add the chili and onion. Fry on medium heat for 3 min. Add 1 can of cherry tomatoes, 1 tin chopped tomatoes, 1 box boursin cheese (80 g), 1 teaspoon salt and 2 pinches black pepper. Boil for 3 minutes.

5. Add 2 tablespoon thyme and 1 ½ tablespoons tomato paste in frying pan.

6. Take chicken from oven and pour over the tomato sauce. Put it in the oven and cook for another 10 min.

7. Rinse 1 tray sunflower sprouts (100 g).

8. Serve chicken in tomato sauce with rice / grain and sunflower sprouts

Middagsfred week 4, 2012