For 2 portions:

1 fresh baguette (classic and definitely soft)
1 chicken leg
100g  liver paté
20g fresh coriander
1 carrot
1 cucumber
1 bird’s eye chilli
2 tbsp sugar
3 tbsp rice vinegar
salt

for the marinade

soy sauce
100ml buttermilk
1 tsp Sriracha

Debone the chicken and marinate it (mix all the ingredients above). After at least 2 hours, rinse, dry and fry skin side down in a nonstick pan until the skin crisps up. Then cut it into strips.

Cut the carrots into thin stripes and drizzle with vinegar, sugar and a little fish sauce. Place in the microwave for about 30 seconds. Add sliced ​​cucumber and allow to cool. Cut the baguette in half and spread the paté nicely. Add the vegetables, coriander, chicken and chopped chilli. Enjoy!

The post Banh mi baguette with marinated chicken and crispy vegetables appeared first on Oh My Chef.

For 4 portions:

400g boneless turkey thighs
400g forest mushrooms
2 onions
3 garlic cloves
2 tbsp spelt flour
100ml dry sherry
300ml chicken broth
200ml whipping cream
2 tbsp soy sauce
5 sage leaves
1 tsp crushed caraway seeds
1 spring onion
100g basmati rice
cress flowers
salt and pepper

First, we soak the rice. Basmati, however, is a bit different for preparation than jasmine rice: soak it in water and wait 30-45 minutes for it to turn complete white. Then let it cook. I use a rice cooker and just little more water, so that it covers the rice completely (plus one cm extra).  It is the healthiest rice and is also recommended for strict diets.

Cut the turkey meat into cubes, season with salt, pepper and lightly drizzle with oil. Stir fry in a pan with a little oil until golden brown. Add the chopped onion and fry with caraway seeds together. After about 5 minutes, when the onion begin to turn brown, add the flour and cook again, add the sherry and let the alcohol evaporate.

Add the stock and bring to a boil. After ten minutes, add the mushrooms (already seasoned and sautéed in olive olive). Add cream, chopped garlic, chopped sage and season with soy sauce. Let it boil and wait until the meat gets tender.

Add the chopped spring onions and serve. Decorate with the cress leaves, which add little spiciness. Enjoy your meal!

The post Turkey stew with forest mushrooms, basmati rice appeared first on Oh My Chef.

For 2 portions:

1 chicken
50 g bacon (pancetta)
200 g frozen peas
1 carrot
1 baby gem
100 ml chicken stock
10 g mint
20 g parsley
40 g butter
30 ml white wine
salt and pepper

First prepare the chicken. Cut off the legs and remove the wish bone, cut off the back bone just behind the ribs. Season with salt and pepper. Ideally, soak it for 6 hours in a 6% salt and water solution.

Brown the chicken in hot oil on the skin side, add 20g butter and glaze it. Then put it in the oven at 160 degrees and let it bake for about 15 minutes. Glaze the chicken with the hot oil with butter. Just try not to burn the butter, we are going to use it later. Use a needle or small knife to check if the chicken is ready: just stick it into the thickest part and wait for a while. Check the temperature with your fingers. Place the chicken on a rack and let it rest.

Fry the chopped bacon on the remaining butter and oil in the pan. Put aside. Than add chopped carrots and wine and let it reduce. Add the stock and cook a little, add the peas and let it boil gently. Add the chopped lettuce, bacon and herbs. Season with salt and pepper.  Add a knob of butter and let it melt. Peas should have creamy texture like a risotto.

Cut the chicken breast out and slice it diagonally. It is better to season it from the bone side. Enjoy!!!

The post Chicken breast cooked on the bone, petit pois a la francaise appeared first on Oh My Chef.

For 2 portions

12 chicken wings
200 g yoghurt
30 g butter
40 g honey
50 ml soy sauce
200 g cucumber
20 ml cherry vinegar
chilli (depends on your courage, we used Trinidad Scorpion Butch Taylor)
10 g mint
some broccoli sprouts (optional)
salt, pepper

First we need to clean and prepare the wings. It is pretty simple, if you know how. Leave the wing in one piece at first and cut about one cm from the end joint. Grasp the end of the wing with paper and turn it down, so that the bones come out. Turn the thinner bone and tear it out: sometimes you need to use a knife (if you need any more guidelines, check the gallery below).

Wash the cucumber and grate it coarsely: cucumbers are now still quite hard and there is no need for salt. But if you get one that is watery, it is better to salt it properly and squeeze out the water. Mix the yoghurt with salt, pepper and chopped mint. Coriander with a bit of lemon or lime is also a good alternative.

Put a little oil on a very hot pan and fry the wings from all sides. They will release fat (which we can pour aside and use in another recipe). Add the soy sauce, vinegar and let the liquid reduce a bit. Add the honey: it will coat the wings beautifully and then comes the butter – done!

I used the chilli at the very end, because I was a little bit scared of it. I got the Trinidad Scorpion from Edita: we tried it only once and it really sets you on fire! The yoghurt certainly helps, but everyone needs to find their own acceptable level of pain, I would say. Your friends will love you because of this dish. Enjoy!

The post Chicken lollipops with honey, cucumber yoghurt and chilli appeared first on Oh My Chef.

For 2 portions:

2 chicken breasts
zest of 1 lemon
1 tomato
200 g green asparagus
200 g buckwheat
1 onion
20 g butter
200 ml cream (30%)
300 ml chicken stock
50 ml dry white wine
20 ml white balsamic vinegar
30 g lamb’s lettuce
salt and pepper

Season the cleaned chicken breasts with salt, pepper and finely chopped lemon zest, wrap them in clean film and tighten on both ends.

Put the meat into water, which should ideally be 64 degrees. If you do not have a thermometer at home, let the meat slowly poach in water: it should not be boiling, only simmering.  About 25 minutes should be just fine.

Cook the buckwheat in lightly salted water for about 10 minutes, rather slowly. Check it from time to time. Dice the tomatoes and take out the seeds.

Slice the asparagus thinly with a potato peeler. If you have anything left, cut it in cubes and stir it into the buckwheat with tomatoes.

Sauté the finely chopped onion on butter in a pan and let it soften, it should not be catching color. Add the vinegar and let it cook out, the do the same with wine. Pour in 300 ml of chicken broth and let the sauce reduce by half. Finally, add the cream and let it gently simmer for a while. Strain and season with pepper and salt.

Pan-fry the chicken breasts until golden brown (on the side with skin) and reheat the sauce if needed.

Put the chicken and buckwheat on a plate. Add the asparagus with lamb’s lettuce and finish with the sauce. Enjoy!

The post Poached chicken breast with buckwheat, asparagus and white wine sauce appeared first on Oh My Chef.

For 2 portions

1 baby chicken
3 pcs green asparagus
5 pcs cherry tomatoes
1 spring onion
little plain flour
100 ml white wine
100 ml white wine vinegar
250 g butter
little lemon juice
1 white onion
3 eggs
1 bay leave
10 g mint
salt and pepper

First, we prepare the chicken. Normally, I just season it. But this time I used a different technique – I put it in a salt solution. It is quite simple, it is a 6% salt solution (per liter of water we need 60 g of salt). In total just make about 2 litres. To make this a bit faster, boil salt only in half of the amount and then pour in the remaining water. Let the solution cool down and when it is cold, put the chicken in. Leave it there for 3 hours. The perfect way to ensure moist and succulent chicken is to put it into a brine! 

After 3 hours take the chicken out and dry it with towels. Separate the legs and cut off the rear part of the chicken so it remains “on the crown”, or bone. Coat the legs in flour and fry along with the rest of the chicken in the pan until golden brown. Then put in the oven and bake at 180 degrees for about 8-10 minutes. It is best to use a thermometer – the meat should reach at least 60 degrees in the thickest part.

Let it rest. In general it should rest for as long as it was cooking. Do not worry that it cools down – it just relaxes and retains juicy. Then debone the chicken and we’re done.

To make a sauce, we need to prepare a  wine reduction. It is simple, just reduce the wine, vinegar, shallots (we used onions), black pepper and bay leaf to a sirup.

Whisk 3 egg yolks in a bain-marie, add a little broth or water, 3 tbs of the wine reduction and beat until the mixture thickens. Then add clarified butter (I use a classic melted butter – I think that’s fine) and keep stirring until the mixture is creamy. It should have the consistency of lightly whipped cream. If it is too thick, simply dilute it with a little water, if it is too thin, add more butter.

If the sauce splits, it is necessary to make a new base and start again. The trick is that when you cook the egg yolks right from the beginning, the sauce never splits.

Season with lemon juice and salt. Add the finely chopped mint. This sauce is incredibly variable, you can add the crème fraîche, chilli, herbs, tomatoes – basically anything you can think of. Unfortunately, it must be consumed immediately or kept warm for later.

I wanted to use the remaining egg whites, so I made omelettes with spring onion.

Cut the tomatoes in half and sprinkle with salt. Asparagus needs to be gently warmed in a pan with a bit of butter. Ready to serve, enjoy your meal!

The post Baby chicken roasted on the bone, asparagus, cherry tomatoes and minty hollandaise sauce appeared first on Oh My Chef.

For 4 portions

1 whole chicken
lemon zest
1 spring onion
1 onion
50 g  bacon
200 g precooked chestnuts
2 eggs
200 g stale bread
30 g butter
pinch of nutmeg
20 g mache leaves
salt, pepper

Sauce:
1 carrot
50 g celeriac
1 onion
100 ml white wine
whole juniper, black pepper, bay leaf
2 tbsp tomato purée
20 g butter

First debone the chicken. When I prepare roulade, I’m starting from the back of the bird. Place the chicken upside down, first take off the entire skin, then debone it classic way. It is much easier than trying to debone chicken bone with the skin on. Then simply put the skin on the cling film and pile the meat on, so after cutting, you always have part of thigh and breast in a portion.

Chop all the bones to small pieces and fry them in olive oil. When slightly brown, add the carrots and fry again to golden brown. Then add the rest of the vegetables and cook again. When it is completely brown, add the purée and simmer through, add white wine and let it reduce until the alcohol evaporates. Pour the water or broth in and bring to a boil. I used a pressure cooker, it seems that it’s best for sauces – also saves you time and money. After about an hour, drain the sauce and reduce to consistency, season with salt and melt in a little piece of butter.

To prepare the stuffing I use old bread which I slice ​​into cubes and roast until golden brown in a frying pan with a little olive oil. Then add a cube of butter. Fry the chopped bacon and coarsely chopped onion in a bit of olive oil. Let everything cool down and add the finely chopped spring onions. Whip two eggs with a little salt until combined, mix all the ingredients together and season with salt and pepper.

Crush the chestnuts a little bit and smoke it with a smoking gun under a cling film in a suitable container – or use a pot. Chestnuts can absorb the taste of smoke quite well and will flavour the stuffing. When finished, add them to the stuffing.

Back to the chicken. Place the skin on the double cling film add the meat and season with salt, pepper and lemon zest. Tenderize the meat by punching it down on the cling film. Add the stuffing in the middle and wrap the roulade tightly and evenly. Pull it tight again with a foil on both sides. Move it to the freezer for 15 minutes to harden slightly. Finally, take off the foil and tie the roulade with a string. Season with salt again and put it in the oven with the rest of the stuffing for 30 minutes at 160 degrees or until cooked through.

After baking, let the roulade rest for about ten minutes. Then cut into large chunks and serve with sliced ​​chestnuts, mache leaves salad, gravy and stuffing. It will be also great with mashed potatoes or some vegetable purée. You can smoke the whole portion again and serve right away. Enjoy! 

The post Chicken roulade with smoked chestnuts and bread stuffing appeared first on Oh My Chef.

If I had to pick a dish that I always enjoy, it would have to be a chicken soup. Good broth is in fact suitable for any occasion, from hangover to  bad mood or a romantic dinner. Getting older, the idea of ​​hot soup and beer on the couch becomes even exciting. In this recipe you will learn some tips on basic chicken broth, which you can use as the base for Asian style soup.

For the broth (about 6 servings):

2 chicken carcasses and wings
1 carrot
1 onion (unpeeled)
3 cloves of garlic
1 stick of celery
3 bay leaves
10 black peppercorns
salt

If you do not have a pressure cooker, you can use a classic pot. I have been always told that proper broth takes up to 6 hours to cook, but this rule applies mostly to large quantities. I would say that about 2 hours is enough. If you want to use meat, remove it before the end of cooking and leave in only bones, otherwise it loses taste. For best results use double pressure cooking method: first prepape a basic broth and strain it, then put some wings in the oven and bake until they are golden brown, fry some vegetables and cook the wings and vegetables with the original broth again. Consommé works on the same principle.

The broth should be reduced. We don’t really do it at home, but at the restaurant we normally reduce it by half. When cooking at home we usually want to eat as soon as possible, so we fill the pot with water just to cover the bones. If you put in too much water it is obviously loosing strength and we don’t want that to happen.

For the asian style soup (2 servings):

2 portions of rice noodles
100 g bottom mushrooms
30 g carrots, cut into stripes
30 g Mungo sprouts
20 g Perilla, spring onions and coriander
2 boneless chicken thighs (dust the skin lightly with flour)
1 bird eye chilli (thinly sliced)
2 pieces of okra
2 slices of limes

Coat the chicken thighs lightly in flour – only on the skin side and shake off the excess flour. Put the chicken skin side down on a heated pan and cook until almost done. This way the chicken gets super cripsy!

Soak the noodles in hot water and leave them in for about 10 minutes (ideally just follow instructions on packaging). Cut the carrot into stripes and serve it raw . Add the mungo sprouts, herbs fried mushrooms and fried okra. Slice the chicken and add the chilli and lime – as much as you like. Enjoy!

The post Asian style chicken soup appeared first on Oh My Chef.