Leftovers wholemeal galette

 If you could have a look at my freezer you would found there a disc of shortcrust pastry. It’s very handy to have one there, so once you don’t know what to cook or unexpectedly a friend decided to come over, you can prepare a nice tasty galette (or mini quiches, click here for the ideas) in almost no time. Tip: make a couple of crusts ahead, shape into discs (it takes less space in the freezer and then easier to roll out) and freeze. For the filling you can use almost whatever you can find in your fridge or even freezer, wether it is savory or sweet stuff. And another tip: freeze roasted or boiled chicken, deli ham leftovers; or if you bought too many fruits and berries, clean and cut them and freeze as well.
 This time I had a roasted chicken and gammon leftovers, I combined both. Gammon was a bit dry, so probably I won’t use it next time. But the chicken tasted quiet nice, especially mixed with lots of leeks sautéed in a butter and few cherry tomatoes. Some cream cheese (on any other cheese) on top makes this delicious wholemeal galette only better.
Leftovers Wholemeal Galette
If you fancy to try sweet galette click here. Cherry one!  😉

Leftovers wholemeal galette

  • Servings: 4-6
  • Difficulty: easy
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Ingredients 
Wholemeal shortcrust pastry
100g wholemeal flour
100g plain flour
120g butter
1-2 tbsp iced cold water
Filling
roasted chicken leftovers
leek, sautéed in butter&oil
few cherry tomatoes, cut into halves
2 quill eggs (1 egg yolk separated), optional
some cream cheese
S&P to taste
Method
  • For the pastry combine ingredients, shape into a disc and keep in the fridge for 30 minutes, or freeze until needed.
  • Roll out the pastry into 2-3mm thick disk, arrange filling. Pour over slightly bitten eggs, if using. Dot with creame cheese. Fold in the pastry edges. Brush with remaining egg yolk.
  • Bake in preheated 180C oven for 30 minutes.
Enjoy!

Chicken Liver Pâté

 Hey guys! To say the last few weeks of my life have been filled with sport, beach and meeting with friends, so I hadn’t been posting regularly and commenting on your lovely blogs, but I will resume blogging and posting more often. 🙂 And I want to share with you a simple but super delicious recipe –  chicken liver pate! The pate is very quick and easy to make, and require only a few ingredients. Another advantage is a low cost of chicken livers. Pureeing the cooked livers along with butter and a little cognac or brandy transforms the plain part of chicken into something magnificent! It’s a great breakfast on a slice of toasted bread or can be a nice appetizer topped with a cornichon or little pickled onion. 🙂Chicken liver pate

Chicken Liver Pâté

  • Servings: >6
  • Difficulty: easy
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If cooking for children, omit the cognac.
Ingredients
1 large onion
1 medium carrot
20g butter
500g chicken liver, cleaned
1+1 tbsp cognac (or brandy/whiskey)
1/2 tsp dried thyme or 1-2 tsp fresh leaves
a pinch of freshly grated nutmeg
50ml water or chicken stock
100ml cream  (12-15%)
50-60g butter, at room temperature
sea salt to taste
freshly grated black and white pepper to taste
Top
40-50g butter
 
Preparation
  1. Peel onion and cut into small cubes. Wash, peel and grate carrot.
  2. In a deep frying pan or saucepan, heat butter and add vegetables, cook on a medium heat until soft (don’t brown). Add liver and fry for 8-10 minutes. Add one tablespoon of cognac, herbs and season to taste. Simmer on a medium-low heat for 5 minutes. Add water, cream, bring to boil and turn off the heat. Leave to cool at room temperature.
  3. Transfer to a food processor or puree with hand blender. If the consistency is too thick, add more warm water or stock. Adjust the seasoning. Add soft butter, cognac and blend again.
  4. You can make a butter ‘lead’, for that heat the butter in a small bowl and pour over the cooled pate.
  5. Transfer pate to a bowl and keep covered in the fridge up to 5 days.

Enjoy! 

 

Coriander Chicken Drumsticks

 Today I realized that I haven’t ate chicken for quite a long time. When I was a teenager chicken drumsticks weren’t available as a separate part of a chicken. When my mother wanted to prepare chicken for dinner she used to buy whole chicken thighs and cook it as is or cut into two parts.. I’m not even sure that drumsticks are on sale in Russian stores now, may be except the capital. Anyway, nicely spiced and roasted chicken drumsticks is a good and quick-to-cook midweek meal (with some rice or potatoes on a side) or a very good accompaniment to a beer! For this recipe I grind dried coriander seeds, then add turmeric and mild paprika, stir into the meat along with olive oil and let it marinade. If you’re hungry, skip the marinating and roast it straightaway! 🙂Coriander Chicken Drumsticks

Coriander Chicken Drumsticks

  • Servings: 2-3
  • Difficulty: easy
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Ingredients
500g chicken drumsticks (I used without skin)
2-3 tsp dried coriander seeds
1 tsp turmeric
3/4 tsp mild paprika (or hot if you like)
2 tbsp olive oil
1 tsp lime juice (or lemon)
2-3 garlic clove, unpeeled
freshly ground black and white pepper, to taste
sea salt, to taste
  • Grind or crush coriander seeds, mix with turmeric and paprika. Combine with olive oil and lime juice. Rub the marinade into chicken drumsticks. Add garlic cloves, season generously with pepper and salt to taste. Cover and leave to marinade in the fridge for 1-3 hours, or skip this step and arrange chicken (with all marinade juices) onto a baking tray or dish.
  • Bake in the preheated 200C oven for 20 minutes. Then low the heat to 150C, cover with a piece of foil and bake for 10 minutes longer or until the drumsticks have cooked through.
  • Serve warm, but they are also good cold. The cooked drumsticks will keep in the fridge for 2 days.

Stuffed chicken with beans

 Hello, folks! December just started and I’ve already seen a glorious amount of mouth-watering cookies and holiday cakes! And may be now you are sipping a huge cup of hot chocolate and browsing through the internet, searching for inspiration, new ideas for the Christmas eve, or probably watching snowflakes settle on trees and ground. I can see how it falls only on some websites and photos, so far. 😀
 Besides making and baking numerous amount of cookies, we need to cook a normal food as well, or at least order a pizza. You will always have something quick and tasty to eat for dinner with a chicken breast on hand! It is versatile, quick-cooking, protein-rich and low in fat, does it sound tempting? Delicious skinless and boneless chicken breasts stuffed with parsley and cream cheese, covered with breadcrumbs and baked on a bed of beans. This flavorful chicken dish is perfect for any day of the week or dinner occasion.
Stuffed Chicken with flageolet beans
I’m bringing this tasty dish to all beautiful and lovely people, who has been parting at Fiesta Friday (Oh my #45 already), enjoy the dish and the weekend!

Stuffed chicken with beans

  • Servings: 3
  • Difficulty: easy
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Adapted from “one pot meals/hamlyn”
Ingredients
For the filling
90g Philadelphia cream cheese, room temperature
1 Tbsp finely grated pecorino or parmesan cheese, optional
25g butter, room temperature
2 cloves garlic, minced
3 Tbsp fresh parsley, chopped
1 tsp fresh thyme leaves, or 1/2 tsp dried
1/2 tsp fine sea salt
1/3 tsp freshly ground white pepper
For the stuffed chicken breasts
3 skinless, boneless chicken breasts
1 can X 530g (drained weight) flageolet beans
70-80ml chicken or vegetable stock, homemade preferable
70-80ml dry white wine
3 Tbsp coarse breadcrumbs, homemade preferable
1 sprig of fresh thyme, or 1/2 tsp dried
2 Tbsp olive oil+ 1 Tbsp butter, for frying
sea salt, white or black pepper, to taste
Preparation Method
  1. For the filling. In a small bowl, beat cheeses, butter, garlic, herbs and seasoning. Using a small knife, make a horizontal cut in each chicken breast. Divide the filling and pack it into breasts, secure with toothpicks. Season the chicken breasts outside with salt and pepper.
  2. Heat the oil with butter in the casserole and fry chicken breasts on both sides until lightly browned. Set aside.
  3. Put drained beans into casserole, add stock, wine and thyme, season to taste. Arrange the chicken breasts on top. Cover and place in preheated 190C/375C oven for 15-16 minutes.
  4. Put breadcrumbs in a small frying pan with some olive oil and heat until breadcrumbs begin to brown. Set aside.
  5. Remove the casserole lid, spread breadcrumbs over the chicken breasts. Return to the oven for 5-7 minutes.
  6. Transfer the chicken to serving plates, put beans alongside.
Enjoy with a glass of white wine or as is!

Moroccan-inspired Dinner. Roast chicken with chickpea stuffing and sauteed okra.

 When was the last time you had a proper Sunday dinner {or Friday dinner in Arabic countries}? Do you plan it ahead or make it spontaneously? I suggest you to plan the dinner this time. Find the recipe you haven’t tried yet (or try mine) and which doesn’t require much time to be cooked, do the shopping a day ahead. And probably in the weekend you can allow yourself the luxury of feasting on the company of those you love the most.
 I love to spend a weekend afternoon in the kitchen preparing dinner surrounded by the wonderful aromas! Last weekend I was browsing through the photographs from the trip to Morocco, and inspired by all those bright, ancient and beautiful scenes, I decided to prepare the dinner in Arabic style. 🙂
 This roasted chicken recipe is a terrific option for dinner if you are looking for scrumptious, healthy and something easy to cook! The richness of garlic, the fire of harissa paste and the aroma of lemon make the dish comforting and that the whole family will love!
 So get cooking! 😉
Arabic-spiced Chicken

Roast Arabic-spiced Chicken

Roast Arabic-spiced Chicken
Ingredients
1*1.3-1.5 kg chicken,corn fed, free range
Salt, pepper to taste
2Tbsp butter, at room temperature
1 tsp thyme leaves, fresh or dried
Rub:
1/2 lemon, juice and zest
3-4 tsp harissa paste
2 garlic cloves, minced
1/2 tsp ginger powder
5 allspice berries, ground
1 Tbsp olive oil
+2 Tbsp zaatar
Stuffing:
200g chickpeas, cooked or from tin
2 garlic cloves, crushed
1 small chilli, finely chopped
1/2 lemon
olive oil
Method
Rinse the chicken and pat it dry. Coat it inside and out with salt and pepper.
Gently separate the skin from the flesh with your fingers and insert butter and thyme under the skin.
Mix ingredients for the rub to make a marinade. Rub all over the chicken, cover and refrigerate for 1-3 hours.
Take the chicken out of the fridge 30 minutes before cook. Sprinkle with zaatar.
For the filling, in a bowl mix chickpeas, garlic, chilli and a dash of olive oil. Stuff the chicken and place the half of the lemon at the entrance.
Truss the chicken and place in the roasting pan (breast-side up).
Roast in preheated 210C oven for 40 minutes, then down the heat to 180C and roast 30-40 minutes more, or until the juices run clear.
Remove from the oven and rest for 10 minutes before carving.
Extract the lemon from the cavity of the chicken and spoon the filling in a serving bowl. Squeeze the juice from the lemon, season with salt and pepper, mash chickpeas with a spoon a little bit. Drizzle with olive oil.

Sauteed Okra

Okra
Ingredients
400-500g fresh okra, cut into pieces
400g/1 tin chopped tomatoes
1 small onion, finely chopped
1 garlic, chopped
2 tsp dark muscovado or brown sugar
2-3 Tbsp lemon juice
fresh coriander, chopped
salt, pepper to taste
olive oil
Method
Heat the oil in a large pan on medium heat, add onion and saute until soft.
Add garlic, okra and cook for 5 minutes.
Add tomatoes, lemon juice, sugar, season with salt and pepper.
Cover and leave to cook for 10 minutes more.
Turn off the heat, sprinkle with coriander.
Serve alongside the roast chicken and chickpeas.
Enjoy the food!