Chicken Skewers with Harissa – Brochettes de Poulet avec Harissa

Harissa Chicken Skewers Since I have rediscovered harissa I have been using it for just about everything except desserts. Continue reading

For this I would like to thank John form the Bartolini kitchens and his Roasted Vegetable Salad with Harissa. Last Sunday my mother came over to my place because she managed to skip an event she didn’t want to attend. I made these skewers for us. In the beginning she wasn’t too convinced about the harissa but in the end I managed to change her mind. The result is that she has now bought some of the red paste and she told me that soon she will make something like this at home for her partner.

Harissa Chicken Skewers Harissa Chicken Skewers

 

Chicken Skewers with Harissa

 

Recipe for 8 skewers

Prep time: 10 min

Cook time: 10-15 min

 

Ingredients

4 chicken breasts

4 small zucchini

1 onion

2 tbsp harissa

2 tbsp olive oil

2 tbsp lemon juice

1/2 tsp garlic power

Salt

 

Recipe

Cut the chicken breasts into 2 lengthwise and then divide each half into 3 chunks that are the same size (in case you can also put two smaller pieces together). Slice the zucchini into 1.5 cm thick slices. Remove the skin from the onion, cut it into half and cut each half into four parts. Divide the layers of the onion.

With a skewer pierce one slice of zucchini, then a piece of onion then a piece of chicken. Repeat three times and end with a zucchini slice and an onion. Repeat the action with the rest of the skewers.

In a bowl mix the harissa, olive oi, lemon juice and garlic powder. Brush the skewers with this preparation on all sides and leave to marinate for 20 min or more.

Just before placing the skewers on the barbecue or the griddle pan add the salt. Grill them on all sides until nicely brown and until the chicken is cooked through. Serve them warm or also at room temperature.

 

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Version Française

 

Harissa Chicken Skewers Depuis que j’ai redécouvert la harissa, j’en mets un peu partout exceptés dans les desserts. Pour ça je voudrais remercier John de from the Bartolini kitchens avec sa Roasted Vegetable Salad with Harissa. Dimanche passé ma mère est passée chez moi vu qu’elle a réussi à éviter d’aller à un évènement ou elle ne voulait participer.  Moi, j’ai préparé ces brochettes pour nous deux. Au début elle n’était pas trop convaincue à propos de la harissa mais à la fin j’ai réussi à lui faire changer d’avis. Le résultat c’est que maintenant elle aussi a acheté la pâte rouge et elle m’a dit que bientôt elle va préparer quelque chose dans ce genre pour un dîner avec son ami.

Harissa Chicken Skewers Harissa Chicken Skewers

 

Brochettes de Poulet avec Harissa

 

Recette pour 8 brochettes

Temps de préparation: 10 min

Temps de cuisson: 10-15 min

Ingrédients

4 potrines de poulet

4 petites courgettes

1 oigno

2 cs harissa

2 cs huile d’olive

2 cs jus de citron

1/2 cc d’ail en poudre

Sel

 

Recette

Couper les poitrines de poulet en 2 dans le sense de la longueur et couper chaque moitié en trois parties de la même taille (si jamais on peut aussi mettre deux parties plus petites ensemble). Couper les courgettes en tranches de 1.5 cm d’épaisseur. Enlever la peau de l’oignon, le  couper en deux et chaque moitié en quatre parties. Diviser les couches de l’oignon.

Avec une brochette percer une tranche de courgettes, puis une pièce d’oignon et puis un bout de poulet. Répéter cet ordre trois fois et terminer par une tranche de courgette et un bout d’oignon. Répéter avec le reste des brochettes.

Dans un bol mélanger la harissa, l’huile d’olive, le jus de citron et l’ail en poudre. Badigeonner les brochettes avec cette préparation et laisser mariner pendant 20 min ou plus.

Juste avant de mettre les brochettes sur le barbecue ou la poêle à griller ajouter le sel. Griller les brochettes de tous les côtés jusqu’à qu’elles soient bien colorées et que le poulet est complètement cuit. Servir chaud ou même à température ambiante.

Chicken Salad with Radishes Walnuts and a Goat Cheese Dressing – Salade de Poulet Radis et Noix Avec Vinaigrette au Fromage de Chèvre

Chicken Radish and Walnut Salad with Goat Cheese Dressing I like my once a week lunch moment with my mother because we like the same flavours and light, simple dishes. Continue reading

Last week, before I left for my weekend I had time to meet up with her and made this salad. As I prepared lunch I began thinking that I’m glad that in the past few years I have rediscovered radishes as an ingredient. I told my mother that the only other time in my life I had them regularly was as a child. I would eat them with just a little salt and I used to find them delicious. If I was a bit peckish before a meal that would be one allowed snack. I used to be a chubby kid anyway but at least I was healthy one. All this was before I became anorexic at the age of twelve where radishes only could have been a lunch. But this is another story… In this recipe I like the spicy kick and crunchiness radishes have; they go really well with the creamy goat cheese dressing and the walnuts. This salad with a piece of bread makes a light but complete meal.Chicken Radish and Walnut Salad with Goat Cheese Dressing

 

Chicken Salad with Radishes, Walnuts and a Goat Cheese Dressing

Recipe for 4

Prep time: 15 min

Cook time: 6-8 min

Ingredients

For the salad:

4 chicken breasts

2 tbsp olive oil

8 radishes

1-2 spring onions

12 walnut kernels dry roasted

 

For the dressing:

2.5 tbsp fresh goat cheese

3 tbsp white wine vinegar

4 tbsp olive oil

1 tbsp water

Salt and pepper

 

Recipe

Thinly slice the radishes and spring onion(s). Roughly chop the walnuts.

For the dressing mix all the ingredients together and set aside.

Cut the chicken into 2 cm chunks and season with salt and pepper. Heat 2 tbsp olive oil in a pan and place the chicken bits to brown on all sides.

In a bowl combine the radishes, spring onion, lambs lettuce, walnuts and chicken. Pour over the dressing, toss and serve with some fresh bread.

 

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Version Française

Chicken Radish and Walnut Salad with Goat Cheese DressingJ’aime mon une fois par semaine moment du midi avec ma mère parce que on a les mêmes gouts et on apprécie les plats simples et légers. La semaine dernière que je parte pour mon weekend on a eu le temps de se voir et j’ai préparé cette salade. Pendant que je préparais le repas j’ai pensé que j’étais contente d’avoir redécouvert ce légume ces dernières années. J’ai dit à ma mère que la seule autre fois dans ma vie ou j’en mangeais régulièrement c’était étant enfant. Je les mangeais toujours avec un peu de sel et je les adorais.  Si j’avais faim avant un repas ça c’était un des petits snack autorisés. J’était de toute façon une petite fille bien ronde mais au moins j’étais en bonne santé. Tout ça c’était avant que je devienne anorexique à l’age de douze ans ou que des radis auraient pu être mon repas. Mais ça c’est une autre histoire… Dans cette recette j’aime le côté un peu piquant e la consistance croquante du radis ; ils vont très bien avec la vinagrette au fromage de chèvre et les noix. Avec un peu de pain, cette salade constitue un repas de midi léger mais complet.

Chicken Radish and Walnut Salad with Goat Cheese Dressing

Salade de Poulet Radis et Noix Avec Vinaigrette au Fromage de Chèvre

Recette pour 4

Temps de préparation: 15 min

Temps de cuisson: 6-8 min

 

Ingrédients

Pour la salade:

4 poitrines de poulet

8 radis

1-2 oignons nouveaux

12 cerneaux de noix grillées à sec

Pour la vinaigrette:

2.5 cs fromage frais de chèvre

3 cs vinaigre de vin blanc

4 cs huile d’olive

1 cs eau

Sel et poivre

 

Recette

Couper en fines tranches les radis et le(s) oignon(s) nouveau(x). Hacher grossièrement le noix.

Pour la vinaigrette mélanger tous les ingrédients et mettre de côté.

Couper en morceaux de environ 2 centimètres le poulet et les assaisonner avec du sel et du poivre. Chauffer 2 cs d’huile d’olive dans une poêle et y mettre le poulet à dorer de tout les côtés.

Dans un bol mettre les radis, les oignons nouveaux, la mâche, les noix et le poulet. Verser la vinaigrette par-dessus. Mélanger et servir avec un bon pain frais.

 

Chicken and Goat Cheese Stuffed Potato

Chicken and Goat Cheese Stuffed Potato On Saturday I went the easy way and bought a ready cooked chicken but since I went out in the evening I had some left over for Sunday. I wanted to do something with that cooked meat and then I saw I had the potatoes and I began craving for stuffed / baked potatoes. I like this food for easy/lazy days like Sundays. Continue reading

This is the day of the week I usually stay at home sit next to the fireplace and either read or watch a film; that is after I go for my run. I prepared the potatoes and while they were in the oven I got my running outfit on and went for my run. It was pure joy. After a month or more we are finally having more consecutive days of sun. I noticed these last few days I keep on telling myself in what a good mood I am and how much more energy I have. I really enjoyed my run and the good news is that by the time I got back home the potatoes were ready to be stuffed… and very soon tasted.

Chicken and Goat Cheese Stuffed Potato

Chicken and Goat Cheese Stuffed Potato

Chicken and Goat Cheese Stuffed Potato

 

Chicken and Goat Cheese Stuffed Potato

 

Recipe for 4 potatoes

Prep time: 15 min

Cook time: 1h 10 min

 

Ingredients:

4 large floury potatoes

Olive oil

120 g cooked chicken

120 g goat cheese

2 tsp chopped rosemary

2 tsp thyme leaves

¼ tsp cayenne pepper

2 tbsp sour cream

Salt and pepper

1-2 spring onions

 

Recipe:

Heat oven at 180°C.

Clean the potatoes and place them in a bowl. Drizzle a little olive oil on them, coat and sprinkle with salt. Place the potatoes in the oven on a rack (you can some oven paper on another rack under the potatoes in case moisture should drip down). Cook for about one hour. Insert a knife in the potatoes to check that the center of the potato is soft.

Chop the chicken and the goat cheese and place them in a bowl. Add the sour cream, rosemary, thyme, cayenne pepper and salt and pepper to taste. Slice the spring onion and set aside.

Remove the potatoes from the oven and cut out a wedge of about 1/3. Remove the skin from the cut out wedges and add the potato meat to the bowl with the chicken and goat cheese. Roughly mash the potatoes and mix well.

Scrape a little the center of the four potatoes and fill them with the prepared stuffing. Add the spring onions on top. Replace in the oven for 8-10 min. Serve with a salad.

Creamy Chicken and Leek Puff Pastry

Creamy Chicken and Leek Puff Pastry 1Back at home things have gone back to their usual rhythm except for the fact that this week I have broken one of my grocery shopping rules: Continue reading

I have bought commercial puff pastry. Usually I order it at my local baker because I know it’s made with butter and no other fat. I have trouble understanding why I Switzerland it’s almost impossible to find pure butter puff pastry in any food store, even in the organic ones. All store bought puff pastries I have seen are made with vegetable oil and the taste is clearly different. This week, when I made this recipe for my boyfriend and me I told him about my frustration about the no-butter puff pastry and he agreed with me. Next time I will use real puff pastry. I found the idea of this recipe in the book I bought over the Christmas holidays. This is a simple recipe idea which can be easily adapted to any taste. Next time I have guests I may try this with salmon instead of chicken.

Creamy Chicken and Leek Puff Pastry 2

Creamy Chicken and Leek Puff Pastry

Recipe for 4

Prep time: 15 min

Cook time: 20-25 min

 

Ingredients:

4 8X10cm rectangles puff pastry

350 g chicken breasts

Olive oil

1 tbsp butter

320 g leeks

1 shallot

1.6 dl chicken stock

Cayenne Pepper

2 tsp lemon zest

2 tbsp lemon juice

Salt and pepper

1.6 dl cream

Optional: egg or milk to brush the puff pastry

 

Recipe:

Heat oven at 220°C.

Slightly roll out the puff pastry triangles, eventually brush them with some egg or milk. Place in the oven for about 10 minutes or until golden brown.

Slice the chicken into about 0.8 cm pieces and in case the breast is large divide into two each slice.

Heat some olive oil in a pan and add the chicken to brown on all sides. Once ready set aside.

Chop the shallot and julienne the leeks. Put the butter in a pan and add the leeks, shallot,, cayenne pepper, salt and pepper and cook to soften for 8-10 minutes. Add the stock, the lemon juice and the lemon zest; leave to reduce by half. Add the cream and cook for a few minutes more. Add the chicken and stir.

Take the puff pastry rectangles and cut them in half horizontally. Place on a plate the bottom half of the rectangle, add the leeks and chicken and place top part of the puff pastry shapes on top. Serve warm.

Chicken Meatballs

Chicken Meatballs 1 Continue reading

I think I still have to meet someone who doesn’t like meatballs. Whether they are made with beef, chicken or meatless, I’ll have any.  One great thing about this dish is that you can decline it to infinity. You can travel the whole world with meatballs. I had lunch with my mother this week and thought I’d make some oven baked meatballs. While they were cooking we could comfortably stay on the couch, chat and sip a bit of wine. I looked up a couple recipes in my books and found beef and vegetarian meatballs, not totally satisfied, I went online and had a look around for new ideas and I never did to put tomato paste mixed with fat on the meatballs before baking (also because i usually make them in the pan). This was an idea I liked. For the mince mix I wanted to use Swiss cheese so I wrote down the combinations I might like and gave it a try. Once the dish was ready I placed it on the table and took the pictures. I must say that it was nice to see my mother standing next to me taking pictures too. Of course right after we had the meatballs with a salad. It was funny because at the end of the meal she took out a cooking magazine and gave it to me. While I was going through the pages she confessed to me that she hides them from her partner because he makes fun of the amount of recipes she has stored over time (the best is that she never seems to try one).

Happy Halloween to whoever is celebrating it!

Chicken Meatballs 5

Chicken Meatballs

 

Recipe for about 9 meatballs (golf ball size)

Prep time: 10 min

Cook time: about 20 min

 

Ingredients :

350g minced chicken

3 heaped tbsp grated gruyere

1.5-2 tbsp roasted pine nuts

1 tsp thyme leaves

3 tbsp breadcumbs

1 egg

1 small onion

2-3 tbsp milk

½ tsp paprika (optional)

Salt and pepper

2 tbsp small tomato paste

1 tsp oil or butter

 

Recipe:

Finely chop the onion and the pine nuts.

In a bowl place the minced chicken, gruyere, pine nuts, thyme leaves, breadcrumbs, egg, onion, milk, 1/2 of the tomato paste, salt and pepper to your liking and the optional paprika.

Mix well with your hands. Place in the fridge and leave to rest for 30 min.

Heat oven at 210°C.

Take the mince mix out of the fridge and make the meatballs. Place them in a greased baking dish.

Mix the remaining tomato paste with the oil/butter and brush the top of each meatball.

Place in the oven for about 20 min keeping an eye on them.

Serving ideas: with some creamy pasta, a salad, in a sandwich,  or make smaller meatballs and serve them as an appetizer (cooking time will be shorter in this case).

Coconut Chicken with a Basil Sauce

Coconut Chicken with a Basil Sauce (800 x 578)This week the summer weather was almost like an annoying guest who would not eve leave you alone in the evening to enjoy some spare time. When the weather is like this , I usually feel like eating something that is either fresh or that tastes fresh. I thought that for a ladies’ night this dish would have been appropriate to start us off, especially served with some chilled white wine. This coconut chicken and the basil dip sauce have a touch of exotic … something that always makes me feel like I’m on holiday. Continue reading

I would just like to say that for the sauce I took the inspiration from Gordon Ramsay’s ‘Beef Lettuce Wraps’ recipe (from his Ultimate Cookery Course book). In my recipe I have replaced coriander leaves with basil and I have directly added some chopped spring onion.


About Coconut:

Coconut is a fruit that has been around for so long that we do not really know where its origin lies. What we know though, is how its name originated. Here is an extract of the information I found. I did not really change anything about the test as I find the whole passage to be interesting: “The word coconut did not appear until after the Portuguese explorers in the 15th century. The explorers found this fruit growing on Indian Ocean islands, they described the coconut shell as a coco, or “grinning face” of a monkey because of its 3 dark holes at its base which look like a pop-eyed merry face. From then on, it was referred to as the “coconut”.
Although its name was recorded in Sanskrit in the early beginnings of history, the coconut was unknown to the western world until the 6th century, when it was imported into Egypt from the Indian Ocean–and still made little impression, though Marco Polo recognized it as “Pharaoh’s nut” when he ran across it in India on his travels.
In the Middle Ages, coconuts were so rare and so cherished that their shells were polished and mounted in gold. By the 19th century, however, new transportation routes made them common in European markets–and throwing objects (“coconut shies”) at local side shows.” (source: http://www.coconutrepublic.org/coconut_story.php )


Coconut Chicken with a Basil Sauce

Recipe for 4-6 as appetizer (or with some rice and green beans it could work as a meal for 2)
Prep. Time : 15-20 min
Cook Time : 25-30 min


Ingredients :

For the chicken :
1 ½ tsp flour
½ dl buttermilk
3 tbsp shredded coconut
½ tsp lime zest
¼ tsp ground chilli powder
Salt and pepper
8 chicken strips (or about 220-250g chicken breast)


For the dressing :
1tsp sesame oil
1tbsp soy sauce
Juice of ½ lime
1 tsp sugar
1 small chilli thinly sliced
1 spring onion thinly sliced (the green part only)
1tsp olive oil
7-8 chopped basil leaves


Chicken Recipe :

Heat the oven at 200°C.

Take three bowls. In the first place the flour, in the second the buttermilk and in the third place the shredded coconut. With the coconut bowl add the salt (about ¼ to ½ tsp), the pepper, ground chilli and the lime zest and rub the preparation together to blend in the flavours.

Take one strip of chicken and coat it with the flour. Move it to the buttermilk and soak it and let gravity drip away the excess. Finally coat the chicken with the coconut preparation. Repeat with all the strips.

Place the prepared chicken in the oven and cook for 25-30 minutes. When the chicken is ready let it rest for 3-minutes before serving.

For the sauce :

While the chicken is cooking it’s time to make thesauce. In a bowl mix the sesame oil, soy sauce, lime juice and sugar together ; then add the red chilli, the basil and the chopped spring onion.