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Chicken liver with cognac and thyme

Chicken liver with cognac and thyme

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A similar recipe often appears in sources that refer to Hungarian cuisine. When cooking chicken liver like this, the result is very enjoyable. The liver is fried in cooking oil at relatively high heat until practically all the liquid has evaporated, then a good amount of cognac is added and set on fire to reduce the alcohol. The food is served with basmati rice, but probably other side dishes are also suitable.

Preparation time: 20 minutes
Level: Not too difficult
Serves: two

Ingredients:
400 g of chicken liver
50 ml of cognac
150 ml of whipped cream
1 teaspoon of flour dissolved in cold water to make the sauce
1 teaspoon dried or fresh thyme
Season with sea salt and black pepper
Cooking oil for frying

To serve boiled basmati rice

Preparation:

  1. Clean the chicken liver from veins and fat, heat the cooking oil in a thick-bottomed pan, and brown the chicken liver on high heat. Turn the pieces of liver from time to time so that they brown evenly.
  2. As the liver expels some liquid, let it evaporate. Season the liver with sea salt.
  3. When the liquid has evaporated and the liver turns brown, pour about 50 ml of cognac into the pan and carefully set it on fire.
  4. Carefully mix the liver. The burning lasts about 30 seconds, then reduce the temperature to medium, season the liver with thyme, stir, and set aside.
  5. The liquid left over from frying the liver in the pan, which contains oil, juice from the liver, and cognac with reduced alcohol, is an excellent sauce base. Dissolve about 1 teaspoon of flour in a little cold water. Pour the whipped cream into the pan and add the dissolved flour liquid little by little until the sauce acquires the desired thickness. Season the sauce with black pepper and sea salt.
  6. Serve the liver with basmati rice. Put the rice on a plate, then the sauce and the pieces of liver fried in the sauce. Garnish the food with herbs if desired.
    Serve immediately.
    Ready!!
Cheddar cookies

Cheddar cookies

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The slightly sharper taste of cheddar together with thyme and freshly grounded black pepper gives the cookies a great combination of flavors. You can find quite a few recipes for cheddar cookies. I gave these recipes my twist. I believe it’s worth a try!!
It would be ideal to make the dough the day before so that it can cool when shaped into a long sausage. This allows the cookies to be easily cut into the pan and helps prevent them from spreading while baking.

Preparation time: 15 minutes mixing the dough, hardening the dough overnight at +4 degrees C, about 1-hour baking cookies
Level: Easy
Quantity: About 75 cookies

Ingredients:
380 g orange cheddar, coarsely grated
200 g of butter
2 eggs
0.5 teaspoon of freshly ground black pepper
1 teaspoon dried thyme
0.25 teaspoons of sea salt
300 g wheat flour

Preparation:

  1. Grate cheddar cheese on a coarse grater.
  2. Mix room-temperature butter, cheese, eggs, pepper, salt, thyme and flour.
  3. This dough takes a while to make because the resulting crumb seems to be too dry and never turns into a normal dough, but after about 5 minutes it has formed into a decent, dense dough that can be shaped.
  4. Shape the dough into a sausage about 3-4 cm in diameter and wrap it in cling film and let it stand at +4 degrees C. It’s much easier to shape the dough into cookies when it’s cold, and it also helps keep the cookies from falling apart. That way they will be more beautiful.
  5. Bake at 200 degrees for 15 to 17 minutes until the cookies are golden brown and the cheddar dots have come out.
    Store cookies in an airtight container
    Ready!!
Honey glazed chicken fillet with goat cheese filling

Honey glazed chicken fillet with goat cheese filling

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Reminiscent of Mediterranean flavors, a light and simple, quick-to-cook dish that is very tasty and is not a shame to offer alto to a guest. Goat cheese that should be used should have a soft texture.

Preparation time: 35-40 minutes
Level: Easy
Serves: two

Ingredients:
Two chicken fillets, about 500 g
100 g of easy-to-crumble, soft goat cheese
A small pinch of chopped thyme
Black pepper and sea salt to taste
25 g of liquid honey for brushing the meat
1 tbsp cooking oil for browning the chicken

Preparation:

  1. Insert a narrow-bladed knife into the chicken fillet from the thickest part of the fillet and widen the resulting opening to create a pocket in such a way that the top layer of the fillet is not cut through.
  2. Mix goat cheese with chopped thyme and stuff half of the cheese into the pocket of the chicken fillet, do the same with the other fillet.
  3. Close the opening with a wooden match so that the cheese does not flow out a lot during baking.
  4. Season the chicken fillets with salt and black pepper, pour oil into the pan, and brown the fillets over medium-high heat.
  5. After browning, brush the chicken fillets with honey and place them in the oven at 250 degrees to cook for 20 minutes.
  6. In between during the cooking, brush the fillets with honey a few more times.
  7. Serve with your favorite vegetable or salad.
    Ready!!
Chicken fricassee

Chicken fricassee

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Food whose name comes from the French, but whose first mention can be found in English cookbooks in the 14th century. We can consider the origin of this food to be both great food culture countries. According to different sources, similar foods seem to have a cosmopolitan spread to different cultures. It is a food made using meat browning, mostly with butter, then stewed in broth, often white wine and cream are added. One of the most common variants of fricassee is made with white mushrooms. Chicken meat can be used to make fricassee, also veal and rabbit meat are suitable.

Preparation time: 20 min preparation, 45 min baking
Level: Average
Serves: four
 
Ingredients:
Four backs of chicken
Four chicken legs
400 g whole small mushrooms. If the mushrooms are large, they can be sliced
50 g butter for browning
100 ml of white wine
100 ml heavy cream
150 ml of water or broth
1 Large Onion chopped
3-4 cloves of garlic finely chopped
2 bay leaves
Fresh or dried thyme to taste
To taste Salt and black pepper
0.5 teaspoon flour to thicken the sauce
Herbs to serve

Preparation:
1. Heat butter in a thick-bottomed pan and brown the chicken pieces on each side for a few minutes until nice and brown.
2. Set the chicken pieces aside and using the same pan fry the onion and garlic until golden. Add the mushrooms and fry them with the onion and garlic for a few minutes.
3. Pour wine, broth, or water into the pan and scrape off the browning layer left on the bottom of the pan with a spoon. Add bay leaves and thyme to the sauce. Season with salt and pepper.
4. Add chicken to the pan and simmer under the lid for 10-15 minutes over medium heat.
5. Remove the lid from the pan and simmer the chicken, turning the pieces from time to time for about 30-40 minutes until the chicken is tender.
6. Place the chicken pieces on a plate and add the flour and heavy cream dissolved in a little water to the sauce in the pan. Stir and cook the sauce on low heat for a few minutes until the sauce becomes slightly thicker.
7. Put the chicken pieces back in the sauce.
Sprinkle with chopped parsley or other pleasant herbs for serving.
Serve hot with baked potatoes or vegetables or salad.
Ready!!!
Christmas goose

Christmas goose

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Roasted goose is a classic Christmas meal in Europe. I was lucky to get a decent goose weighing 4.5 kg, which I made for Christmas. Making a goose is not very complicated, it only takes time and patience. Goose should be cooked for 45 minutes per 1 kg of goose.
The goose can be filled with all sorts of good things, such as apples, mandarins, onion herbs, from which you can make a good sauce. After baking, it would be good to leave it to rest for about an hour, covered with foil. It can be served so that the meat does not have to be hot, but the sauce should be hot.

Preparation time: about 4-5 hours
Level: Average
Quantity: one 4.5 kg goose, which lasts for 4-5 people

Ingredients:
One goose weighing 4.5 kg
2 mandarines
2 apples
bouquet of thyme and rosemary
1 larger onion
100 g of room temperature butter
salt and black pepper for seasoning
200 ml of apple cider to make the sauce

Preparation:
1. Raise the goose to room temperature for a few hours before cooking
2. Pierce holes in the skin with a sharp knife tip to allow fat to run out better. Goose is having fat about 500 ml per bird
3. Sprinkle salt and pepper on the goose’s belly well, rub on the inside. Cut the apples into four, remove the heart, cut the mandarins in half and peel the onion into four and stuff the goose’s belly. Also, add a bunch of herbs to goose stomach.
4. Dry goose skin with kitchen paper, rub salt and black pepper on the surface of the skin and rub all butter on the goose skin
5. Place the goose on the oven rack and place a deep oven pan under it to collect the fat.
6. Cook the goose at 155 degrees C, taking 45 minutes per 1 kg of meat. I cooked for a total of 3.5 hours
7. When the goose is ready, “rest” it under the foil for about an hour. Do not wrap the birds in foil tightly, the skin must remain crisp.
8. Before that, remove all apples, herbs, tangerines, and onions placed on your stomach. Use them to make the sauce.
9. Collect the fat from the roast in a separate bowl, it is good to use, for example in Asian food or for frying potatoes.
10. To make the sauce, add the apple cider to the fruit and crush them with a hand mixer. If desired, add 1 teaspoon of flour if you want a thicker sauce. Pour the mixture through a sieve. Bring the sauce to a boil, season with salt and pepper if desired. Serve well with hot goose.
11. When all the toppings are ready, what is intended to use to serve goose e.g. baked potatoes, fried cabbage, blood sausages, etc., then cut the goose to serve it.
12. Cut the goose’s legs and place them on the serving plate, cut the breast into thin slices. Season with black pepper and salt if desired.
13. Later, clean the remaining goose carcass from the remaining meat that can be used to make a good Asian dish.
14. Serve with baked potatoes, cabbage, and blood sausages or toppings
Ready !!

Grilled pumpkin with parmesan and seeds

Grilled pumpkin with parmesan and seeds

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A delicious and simple way to prepare a pumpkin for everyday food, but also for serving to the guests.

Preparation time: 1 hour 10 min,
Level: easy
Quantity: for two

Ingredients:
4 slices of medium-size pumpkin
2-3 tablespoons of olive oil
1 tablespoon of soy sauce
0.5 teaspoons of dried thyme
a handful of grated parmesan
a handful of seeds (pumpkin and sunflower seeds)
salt and black pepper for seasoning

Preparation:
Cut four slices of pumpkin, about 3 cm thick, and place in the oven pan
Pour over a small amount of soy sauce and drain with olive oil
Season with salt, pepper, and thyme
Bake at 200 degrees for 1 hour until the pumpkin is slightly browned at the edges
Take the pumpkin out of the oven, shake over the grated parmesan and seeds
Garnish with chopped parsley
Serve warm with cottage cheese or enjoy as it is.
Ready !!

Beef liver pâté

Beef liver pâté

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Pâté is food that certainly has thousands of variations. Some of them are classic, most of them are improvised, but they are all pretty delicious. I have never made a definite historical recipe following a very classic pate. I made a pate from beef liver, where I tried to follow some traditional rules.

Preparation time: 1 hour
Level: easy
Serves: four to eight

Ingredients:
1 kg of beef liver
250 g of fatty pork, ribs, or high-quality minced meat
1 larger onion
5-6 medium garlic cloves
50 g butter
For frying olive oil
30-40 ml of cognac
100 ml whipped cream
For seasoning sea salt, a bunch of thyme, rosemary, oregano, and black pepper by taste

Preparation:
1. Cut the liver into slices about 3-4 cm thick, add to the pan with the minced meat. Lightly brown in olive oil
2. Chop the onion into slices and cut the garlic cloves a little smaller and add to the meat and fry over medium heat
3. Add spices and herbs, lower the temperature to low, and fry until the liver is ready
4. Raise the temperature, add the brandy and allow the alcohol to evaporate
5. Lower the temperature, add butter and cognac, bring the mixture to a boil
6. Pour the mixture into a food processor and crush for 5-10 minutes on high speed until the pate has become nicely smooth
Serve with good bread, for example. Fry the bread in a dry pan until the bread slices start to burn slightly from the edge. Spread generously the pate on the bread slices, add the parsley or basilic and serve immediately.
Done !!!

Coq au vin

Coq au vin

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A classic French dish which means in translation “rooster in wine”. The food, which appeared in recipe books in the 20th century, has become known through Julia Child’s cookbooks. It is not difficult to prepare this food, also it takes some time, but it is worth doing because the result is really tasty.
Chicken (rooster) is marinated in good red wine and stewed with a bunch of spices carrots, onions, garlic, and mushrooms very soft and served with mashed potatoes, vegetables, or even pearl onions.

Preparation time: 2-3 hours, additional marinating time 2-4 hours or overnight
Level: average
Quantity: for four

Ingredients:
1.5 kg pieces of chicken (ham or leg)
150 g of bacon sliced
About 10 mushrooms sliced
300 g of thin carrots cut into wheels
1 bottle of good red wine
1 large onion finely chopped
4 medium garlic cloves chopped
1 tablespoon flour
50 ml of cognac
Salt and black pepper for seasoning
3 bay leaves, a few sprigs of thyme and rosemary, and a bouquet of parsley springs bound to the bunch
To serve, 1 can of pearl onions and 200 g of small mushrooms
50 g of butter for frying of garnish

Preparation:
1. Season the chicken with black pepper and salt
2. Prepare a bouquet of spices. Bind with bay leaves, thyme, rosemary, and parsley
3. Place the seasoned chicken with the bouquet in a large bowl, pour over a bottle of red wine and marinate for 2-4 hours or overnight
3. Slice the finished bacon, slice the carrots and mushrooms, onion and garlic
4. Once the chicken is marinated, heat in a thick bottom pan couple of tablespoons of oil very hot and brown the chicken pieces until they are properly browned. Fry 4-5 pieces of chicken at a time, then the oil in the pan will not cool down too much during browning.
5. Brown the bacon pieces until crisp and set aside
6. Brown the carrots, mushrooms, onions, and garlic until golden brown, add the flour and brown lightly. Then add the cognac and mix well, also from the bottom of the pot. Pour over the marinade, add the bacon, and also a bouquet of spices.
7. Place the chicken in the marinade and simmer on a low heat stove or oven at 150 degrees for about 1.5 hours.
8. To prepare the garnish, heat butter in a pan, add pearl onions and mushrooms, fry lightly for a few minutes.
9. Serve the chicken with the sauce and garnish.
Ready !! 

Boeuf Bourguignon

Boeuf Bourguignon

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One of the most delicious casserole dishes in French cuisine, the preparation of which is not as complicated as it seems to be. The traditions of this food date back only to the 19th century. In the 20th century, it was started to be served in Parisian bistros. Julia Child has polished this food to perfection.
Boeuf Bourguignon is a beef stew made in a red wine sauce with carrots, onions, garlic, mushrooms, and sometimes even with bacon.
I wasn’t following any particular recipe, but I based on the best of the notes of Julia Child, Anne Willan, and other great chefs.
Preparing this food is a relatively long process, but the result is worth the effort.

Preparation time: 3-4 hours when the meat is marinated
Level: average
Quantity: for six to eight

Ingredients:
About 1-1.5 kg of boneless beef
A few tablespoons of cooking oil to brown the meat
2 tablespoons flour
Salt and pepper for seasoning
150g bacon
300g small mushrooms
2 medium onions, cut into sectors
2 cloves of garlic
2 medium carrots

Marinade
1 medium onion sliced
1 celery stalk sliced
1 medium garlic clove
Fresh herbs (red, thyme, rosemary)
0.5 teaspoons Black pepper and salt
1 bottle of red wine
2 tablespoons oil

Preparation:
1. Prepare the marinade. Pour red wine into a bowl, chop onion, celery, garlic, add fresh herbs, shake in black pepper, season with salt, add a small amount of oil
2. Cut the meat into 3-4 cm cubes and add the marinade. Marinate overnight.
3. Lift the meat out of the marinade and drain well through a sieve. Fry the meat in a thick-bottomed oven dish in a few tablespoons of oil over high heat until golden brown
4. Sift the marinade out of the herbs and pour the marinade over the browned meat, cover, and place in the oven at 160 degrees for at least 3 hours. Season with black pepper and salt. Be careful with salt, bacon is added to the food, which gives extra saltiness.
5. Cut the bacon into strips and brown and set aside
6. Fry carrots in a little oil, add garlic and mushrooms, and fry slightly
7. When the meat is stewed for two hours, add the bacon, carrots with garlic, and mushrooms. Peel onions, cut into slices, and add to the stew. Add a small amount of flour mixed with cold water to a smooth paste and mix with food. Simmer for about 1 hour until the meat is very tender.
8. Serve the food with boiled potatoes or mashed potatoes. Garnish with fresh parsley if desired.
Ready !!

Tomatoes stuffed with goat cheese

Tomatoes stuffed with goat cheese

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Tomatoes Farcies Au Fromage de Chèvre, one of the Provencal country cuisine’s appetizers, is easy to prepare and gives a restaurant-like meal both in shape and taste.
There are many good tomatoes available in the fall, use this time at the beginning of autumn to prepare this food.

Preparation time: 30 min
Level: easy
Quantity: for two to four

Ingredients:
Four medium-sized tomatoes, a total of about 500-600g
Salt and black pepper for seasoning
A few tablespoons of olive oil
200 g of soft goat cheese
2 finely chopped garlic cloves
2 tablespoons finely chopped fresh parsley
1 teaspoon chopped fresh thyme
4 slices of toast (optional)

Preparation:
1. Cut off the top of the tomatoes, hollow the tomatoes with a spoon
2. Season the tomatoes inside with salt and pepper
3. Mix goat cheese with chopped garlic and spices
4. Fill the tomatoes, pour over the olive oil
5. Bake in an oven-baked oven at 200 degrees C for about 20 minutes
6. If you used toast slices, then toast the bread in a dry and hot pan, cut a plate of tomatoes under the bread slice, lift the tomato to a slice of toasted bread when serving
Serve warm.
Ready !!

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