niedziela, 15 kwietnia 2012

Chinese style sweet and spicy chicken

I always like characteristic shiny dishes straight from Chinese cuisine! There is something beautiful in golden-red Peeking duck, don’t you think?
Homely way - faster than traditional marinating – I prepared chicken drumsticks in a sweet and spicy glaze.
Meet stewed this method is really soft and juicy. Next time I will prepare ribs this way . Just can’t wait for it!

750g chicken
1 can coca-cola
3 garlic cloves
¼ cup soy sauce
5 grains pimento
2 bay leaves
½ teaspoon “five flavours” seasoning
¼ teaspoon ground ginger
chilli (fresh or dried) – the dish has to be hot
2 tbsp oil

Put a couple small cuts into the meat of each drumstick, for the marinade to penetrate the meat. Heat a pan, add oil and fry drumsticks until the skin is golden. Put the chicken on a plate and keep it on a side. Pour all the sauce ingredients in a pan, add drumsticks. Bring it up to a simmer and turn the heat down just to keep the simmer going for about 2 hours, keep moving drumsticks. The amount of sauce should evaporate and the sauce itself should become sticky (remember when cold is more sticky). Be careful not to burn the sauce!

piątek, 13 kwietnia 2012

Roasted vegetable cream

When I’m asking Piotr what he would like to eat for a dinner, every second time the answer is” roasted vegetables”. It is a surprise how different is the taste of roasted veggies to boiled or fried ones. They become more aromatic and genuine sweet. Carrot, parsley root, potatoes, pepper – roast all!!
This time I combined few Mediterranean style vegetables, add herbs and mixed so I got a soft cream. It is perfect for sandwiches, for pasta and also (with minced fried meat) as a filling for crepes.

2 medium size eggplants
1 red pepper
2 onions
3 garlic cloves
few sings of thyme
1 tbsp tomato puree
About ¼ cup oil
salt, pepper

Peel the eggplants and slice them. Cut pepper into small cubes. Cut onion in quarters. Leave the garlic clove in shell (after roasting it become creamy and sweet). Place all the vegetables on a baking tray, drizzle with oil, add salt and pepper. Make sure everything is well coated with oil, put thyme on top. Bake until the vegetables are golden brown, in preheated oven to 180 oC, stirring from time to time. When the vegetables are roasted and soft mix them with tomato puree (remember first peel the garlic clove). If you want you can add more salt or pepper. Serve with pasta, bread or i.e. as a meat sauce.