Thursday, March 13, 2014

Chicken & leek pie

A British classic. First you'll need get yourself a proper chicken in the right size. This chicken was good for two. It takes about 3 hours to make this pie.

Boil the chicken in plenty of water (almost covering the bird) and add half a teaspoon of black pepper corns, 2 bay leafs, 3-4 thyme sprigs, one onion (halved), a celery stick and salt. Bring to a boil and simmer for 1 hour and 15 minutes.

Strain the 425 ml of the liquid and let the chicken cool off.

When you can handle the chicken, strip the meat of the bones. When you find the wishbone, make a wish (well, whoever gets the 'long half').

Layer the pie dish with pieces of chicken and halved hard boiled eggs (optional). At this point you'll need to get your pie birds in place. Due to a mix up when ordering the pie birds online I ended up with two identical birds.

Prepare the leek filling. Slice 2 leeks in fine rings.

Fry the leek in butter in a sauté pan for a couple of minutes. Add 2 tablespoons of flower. Cook for 1 minute. 

Pour in the chicken stock a third at a time. Make sure the sauce is thick before you add more stock.

Stir in 2 tablespoons mustard, 4 tablespoons crème fraîche, 4 tablespoons freshly chopped parsley and a squeeze of lemon. Add black pepper and salt according to taste.

Spoon over the chicken and let cool. Preheat the oven to 220 Celsius. 

Now it's time to add the pie pastry. This is the tricky part. I made a mistake of half-reading a pastry recipe I found online and added sugar to the pastry. You'll definitely need pastry without sugar!

I should have read my own blog:

"Crumble 140 gram cold butter in 250 gram plain flower and a pinch of salt. Kneed the flower and butter until it crumbles. Add one egg yolk whisked together with 3 tablespoons water. Kneed until you have a firm ball. Cool in the fridge for at least one hour."

It's even more tricky to unroll the pastry over the pie dish. After a few tries and added 'cat shapes' our pie looked like this:

Brush the pastry with beaten egg and chill the pie for 15 minutes. Then bake for 30 - 35 minutes until they pastry is crisp.

If I had pulled the long half of the wishbone I would have wished a bigger pie dish because it even tasted better the next day.

Friday, March 7, 2014

Kip met kakkerlakken / Sze chuen jar gai

(4 personen)


4 el aardappelmeel
5 g zout
2 tl vijfkruidenpoeder
600 g kippendijen, in kleine stukjes gesneden.

Voor de saus:
2,5 dl kippenbouillon
2 tl suiker
1/2 dl Chinese lichte soja
1 el sesamolie
1 el Chinese zwarte azijn
1/2 dl shaoxing rijstwijn (of medium sherry)
1 tl vijfkruidenpoeder
versgemalen zwarte peper
5-15 gedroogde rawit
4 el arachideolie
6 tenen knoflook (gehakt)
1 volle el geraspte verse gember
6 lenteuitjes (in schuine stukjes).

Recept: Schep het aardappelmeel, zout en vijfkruidenpoeder in een ruime plastic zak. Doe de kip erbij, houd de zak goed dicht en schud om tot alle stukjes met een waasje aardappelmeel zijn bedekt.

Meng in een maatbeker de bouillon, suiker, soja, sesamolie, azijn, shaoxing, vijfkruidenpoeder en zwarte peper.

Verhit 2 eetlepels olie in de wok, bak het vlees (in porties) snel rondom bruin. Houd apart. Verhit de rest van de olie, fruit de rawit, knoflook en gember - de rawit worden heel donker van kleur, vandaar de naam 'kakkerlakken'.

Schenk het sausmengsel in de wok, breng aan de kook en schraap de aanbaksels van de wand van de wok. Doe de kipstukjes in de saus en laat ca. 15 minuten zachtjes garen. Bind de saus indien nodig met wat aangeroerde aardappelmeel en garneer het gerecht voor het opdienen met de lente uitjes.

Source: The complete Asian cookbook (Charmaine Solomon).

Dububuchim-yangnyeomjang 두부부침 양념장

Mix to make yangnyeomjang:

1 clove of minced garlic
1 chopped green onion
1 ts hot Korean pepper flakes (gochugaru 고추가루)
1 ts sugar
1 tbs soy sauce
1 ts sesame oil

Slice firm tofu (optional: coat with flower and salt) and fry in hot oil until light brown.

Spoon yangnyeomjang evenly over the tofu, and sprinkle some roasted sesame seeds over top just before serving.

Thursday, March 6, 2014

Palak paneer

A classic saag from the Punjab region of India.

350 gram fresh spinach, each person
1 onion (chopped)
2 cloves garlic (minced and chopped)
2 tomatoes, skinned and chopped
1 tablespoon grated ginger
1 teaspoon cumin seed
4 cardamons
1 cinnamon stick
4 cloves
1/4 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
dried fenugreek leaves

Boil the spinach is some water for a couple of minutes in a open pot. Drain spinach a little and put in blender.

Heat oil or ghee and fry cinnamon stick, cardamon, cloves and cumin seeds until they pop. Count the cardamon and cloves.

Add minced garlic and a chopped onion. Add salt (cooks the onions faster). Fry until the onions are slightly brown and soft. Remove cinnamon stick, cardamon and cloves.

Add 1 tablespoon ginger paste (freshly grated ginger). Add 1/4 teaspoon turmeric powder and chopped tomato (one or two, skinned and chopped). Cook on medium flame until the tomato's and onions are dissolved. You want a smooth sauce. Add 1 teaspoon cumin powder and 1 teaspoon coriander powder. Add crumbled dried fenugreek leaves, chili powder and/or fresh green chili (chopped). Add spinach and simmer for a short time until you see oil drops forming on top.

Add paneer and simmer for a few minutes until the paneer has soaked up the flavour. I have seen people fry the paneer before adding it to the kadai, so I might try that one time.

Serve with chapati or rice.

Tuesday, March 4, 2014

Loetje's Biefstuk

Drie ingrediënten: ossenhaas, Blue Band en zout.

Flink stuk Blue Band verhitten: 25 - 50 gram. 
Gezouten ossenhaas 2 minuten per kant braden. 

Vuur temperen als de boter lijkt te verbranden.

Een scheutje water om de jus te maken.

Ossenhaas 5 minuten laten rusten. 

Jus toevoegen en klaar.