Wednesday

Chicken Fillets in a Creamy Wild Mushroom Sauce

Hello again !

It's been a long, long time since I posted something new. I think it's been almost a year actually. Well, New Year hit and it's time for some New Year Resolutions.


Resolution Number 1 - Go back to the kitchen, explore the fascinating world of food and write a new post every week (at minimum).


So here I am, with a new recipe and I have to say it came out beautifully :)


Ingredients :

- 8/10 Chicken Mini Breast Fillets
- Vegetable Stock Cube
- An Onion
- Mix of Wild Mushrooms 200g
- Double Cream
- Slightly Salted Butter
- Sunflower Oil (run out of Olive Oil)
- Sauvignon Blanc - 187ml
- Salt and Pepper
- Long Grain & Wild Rice
- Baby Spinach
- Whole Nutmeg
- Feta Cheese


First of all - Clean your kitchen ! That's what I've been doing for a few hours yesterday. Finally my kitchen is perfectly spotless ! It would be a shame if 'someone' came in and made a mess in there cooking some absolutely delicious dish... Muhahhahaha,....

Second step is to take out your big pan. Pour some sunflower oil on it and wait for it to warm up. Take out your chicken fillets and fry until both sides are a bit golden. Meanwhile boil some water in a kettle. Dissolve the veg stock cube in 190 ml of boiling water. Put the chicken fillets in a saute pan and pour the stock over them. If the stock doesn't cover the fillets add some of the boiled water. Bring to the boil, cover with a lid and simmer for around 20-25 min (until the chicken is juicy, soft and through out cooked).

Wash the pan you used before and on a low heat melt some butter (50 g). Finely dice the onion and on a medium heat simmer it until the juices come out and the onion becomes soft but doesn't change in colour. Wash the mushrooms (make sure that you don't cook them with some earth). Add the mushrooms to the onion (keep the mushrooms whole), and put up the heat. Fry/simmer (not sure what I was doing there exactly) until the mushroom soften a bit. Add the wine and boil until amount of liquid reduces by half at least (I was afraid it would boil over so I kept on stirring). If the chicken fillets are still cooking turn off the heat under the sauce at put aside for a while. When the chickens are done strain the stock into the pan with the sauce (put the fillets aside). Boil until the sauce thickens and reduces by 2/3 (keep on stirring). Pour in double cream (I had a 300 ml pot but I didn't use it all). Bring back to the boil, season with a freshly ground pepper and salt. Pour the sauce into the saute pan with chicken fillets and leave for now.

Meanwhile prepare your rice. On how to cook your rice find the directions on the packaging. I used Tesco - Easy Cook Long Grain and Wild Rice. I first boiled water in a large pot and added a pinch of sea salt. Then I rinsed the rice with cold water and added it to the pot. Brought back to the boil, stirred it once, covered with a lid and left on a low heat to cook. According to the packaging I was suppose to cook it for 18 min but I think I cooked it for around 12-15 min. I kept on checking if the rice was done.

Clean the pan you used for the sauce and melt 25 g of butter. Wash the spinach, strain the water. Add the spinach to the butter and on a medium heat wait for it to wilt. Once wilted grate some nutmeg and stir. Put the heat down.

Put the kettle on and boil some water. Bring the sauce with the fillets back to the boil. Strain the rice, run it with cold water and straight after with boiled water from the kettle. Put it on a plate.Add a few pieces of feta cheese to spinach, stir it and out on a plate. Turn of the heat under the sauce. Take 2 fillets and put on top of rice, pour some sauce on top of it.

Voila ! Delicious ! 



Amazing and simple. The chicken melts in your mouth it's so delicate. The rice goes great with the mushrooms which along wine give the dish an incredible aroma. Spinach, healthy and delicious. Eaten in between the rice and the chicken, feta cheese wakes up your taste buds so the next nibble on the mushrooms is as tasty as the first bite.


I hope this recipe came out as well for you as it did for me. Bon Appetit and Happy New Year ! :)


- Butterfingered Chef







Monday

Disney Themed Birthday Party

Hello everyone !

Today's post is about well... My 22nd birthday that I had this week ! As a massive Disney lover I decided to throw a Disney themed house party for me and my closest friends. As I was very busy with school work as well as with party planning it took me a week to decorate the place and cook and bake everything. I painted most of the decorations myself (with some help from my lovely friend) and also I challenged myself in the kitchen. I decided that I wanted everything from pasta to chocolate be done by me.

Invited people had to turn up dressed up as given at random sidekick characters from Disney movies. We had Pain and Panic from Hercules, Meeko and Flit from Pocahontas , Gus and Jaq from Cinderella , The Pink Pegasus from Hercules that Pain and Panic turned into to seduce Pegasus, Zazu and Rafiki from The Lion King and I was suppose to be Cri-Kee from Mulan but as I got stuck in the kitchen trying to finish everything on time I didn't manage to think of a costume. Looking at how busy I was I consider myself excused !

I decorated the apartment with my favourite Disney movies : Beauty and The Beast, Pocahontas, Little Mermaid and Tangled. I wanted to throw a couple of more movies in but they didn't make much sense together. Unfortunately I wasn't taking many pictures (it kept slipping my mind) so I'm posting the only ones I've got so far. Hopefully you'll be able to get at least a tiny bit of what the whole thing looked liked.




Food wise I made everything inspired by food in Disney movies. The menu consisted of : 

- Apples fresh and in Carmel (Snow White) 
- Watermelon (Aladdin) 
- Bananas (Jungle Book) 
- Cherries (Pocahontas) 
- Chocolate Chip Cookies (Tangled) 
- Cupcakes (cause they're awesome) 
- Sushi (Monster Inc.)
- Pizza  (Carpet from Aladdin) 
- Homemade Pasta with Meatballs in a Tomato sauce (Lady & Tramp) 
- Chicken Drumsticks (A lot of Disney movies)
- Ratatouille (Guess from which movie... And not exactly the same as in Ratatouille) 
- Corn (Pocahontas) 

Of course because I have friends who a) don't eat pork b) don't eat vegetables c) are vegetarians I had to make two Pizzas (one with no meat, second one with just meat and no pork) and also two different types of Sushi (some with prawns and some with a carrot instead of prawns). 

We played Disney music, we played a Disney game for children which is call "Headbanz", I opened up presents I got from my friends and we simply had a blast ! 

Here's a short video of how everything looked when first guests started arriving. Sorry for chaotic recording. I was in a rush. 





I hope you enjoyed that post and I hope it inspired you in any way :) 


Have fun !

Butterfingered Chef 

Sunday

Bake yourself a Cheese Cloud

Hello everybody ! Today I want to present to you a recipe for an edible cloud. It's called a Souffle ! I plan on baking many different flavours but today I'm writing about a Cheese Souffle. Yummy ! 



Ingredients : 
- Mature Cheddar Cheese (125g)
- Grated Parmesan Cheese 
- Plain Flour (45g)
- Butter (45g)
- French Mustard (1/2 tbsp)
- 5 eggs (5 whites and 4 yolks)
- Milk (225ml)
- Salt 
- Pepper


First I suggest preparing your space and your ingredients. I found it very helpful. Grate the Cheddar. Weight Flour, Butter and Cheddar and keep them in separate glasses so when you need one of them you just grab the glass. Separate the Egg Whites from the Yolks (remember that you need only 4 yolks, keep the fifth one in another container and put it in a fridge. You can use it later on for another recipe). Measure out the amount of Milk you need. Have the Salt, Pepper, Mustard and Parmesan close to you. You're ready to go ! 

By the way, I find a spiral whisk (http://homeware.fiskars.com/web/fiskarsweb.nsf/uk/utensils_functional_form_spiral_whisk_858150) the best to use when preparing the mixture for the souffle. 

In a small pot melt the butter. Add flour and stir until smooth. Cook it for a minute over a medium heat.
Pour in the milk and stir until the flour-butter mixture blends with the milk. When it's done bring it to the boil while stirring constantly until the mixture becomes thick and smooth. 
Remove the pot from the heat. Season it to your likings and add cheddar and mustard. Stir properly. Add the yolks bit by bit to the mixture and stir well. 
Preheat the oven to 190°C. Prepare a baking tray on which you will put the ready-to-bake souffle. 
In a large bowl whisk all the egg whites until it's stiff. Stir in a bit of the egg whites into the pot and stir well. Combine the mixture from the pot with the rest of the egg whites. Stir well. 
Grease the souffle dish with butter. Pour the mixture into the souffle dish. Sprinkle parmesan cheese over the top. Do not panic if at some point during baking, the souffle rises so much it breaks and starts to boil over. Just leave it alone, later on you can cut of the part that boiled over and eat them anyway. 
Bake for 20-30 minutes. 
When done serve immediately. The puffiness of the souffle goes away very quickly so you're trying to serve it as quickly as you can so your guests or family can see the souffle in a full glory. 


That's it ! Congratulations, you just made a cheese souffle ! 

Now hurry up and eat it while it's still hot. Enjoy this small piece of cheesy heaven. 


Bon App├ętit ! 

Butterfingered Chef