Braised Guinea Fowl with Veggies

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I never thought to cook or buy this kind of bird before, until my nearest butcher was ran out of chicken supply. And I didn’t regret that as now I can proudly say I know how to cook a Guinea Fowl.

So I decided to make a braised guinea fowl with some vegetables that I have left in my fridge. Here is my recipe:

Ingredients:

  • A whole guinea fowl, ask your butcher to cut it properly
  • Mix of wild mushrooms
  • 4 teaspoons of veal stock powder (chicken)
  • 3 shallots, minced
  • 2 garlic cloves, minced
  • 3 or 4 carrots, cut in half, then chopped 5 cm
  • 500 gr of baby potatoes, washed and keep the skin
  • 50 gr of salty butter
  • 2 tablespoons of virgin olive oil
  • 2 sprigs of rosemary
  • chopped parsley, to garnish
  • salt and black pepper for the rub.

Method:

1.

Prepare the stock using 4 teaspoons of maggie veal stock into 300ml of boiling water. Set aside.

2.

Boiled the baby potatoes  for 10 minutes. Drain it. Place some butter in pan, sauté de potatoes until their skin is golden brown. Set a side. Do the same thing with carrot – but you only need 5 minutes to boil it.

3.

Meanwhile, season the guinea fowl pieces with salt and pepper. Place the butter in a large frying pan with a tablespoon of olive oil. Fry the guinea fowl in batches until golden brown on all sides. As you cook the batches, spoon the browned guinea fowl pieces into a bowl and set aside, leaving any oil/butter in the pan, then put the shallots and garlic once the butter melt and hot. Stir fry until they golden.

4.

Add the mushrooms, and  cook over low heat until they soften. Return the guinea fowl pieces to the pan. Add the stock and rosemary, bring to a simmer for 10 minutes until the sauce has thickened slowly.

5.

Cover with foil and place in the preheat oven (180°) for 20-30 minutes.
Scatter with parsley and your dish is ready to be served! 🙂

 

 

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Sweet & Spicy Beer Butt Chicken

After a long day at work, roasted chicken is one of dishes that I really like to cook for dinner. First, it is easy to make –  you just need to rub the chicken and put it on the oven, meanwhile you can have some rest and watch telly until your meal is ready. Second, lots of left over when you cook for yourself. So, you can bring it to work and re-heat it in the microwave, and your lunch is ready.

I found the original recipe  (again) from Jamie Oliver (please don’t blame me if I like his recipes a lot, in fact most of them are really easy to make and taste good too).

The way of cooking roasted chicken with beer is originally found in the US. The beer itself give very tasty juicy results.

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Ingredients:

  • 1 x 1.5 kg of whole chicken
  • 300 ml can of beer (I used 1664 Kronenburg)

biere-1664

  • 4 tbs sweet & mild barbecue sauce
  • 2 fresh green chilies, deseeded.
  • 1 shallot
  • 1/2 bunch of fresh coriander

For the rub:

  • 1 tablespoon of cayenne powder
  • 1 teaspoon of espelette powder
  • 1 tablespoon of paprika powder
  • 1 tablespoon of fennel seeds
  • 1 tablespoon of coriander seeds
  • 1 teaspoon of cumin seeds
  • 2 dried red chilies
  • 1 teaspoon sea salt
  • 1 tablespoon of ground black pepper
  • 1 tablespoon of brown sugar
  • 2 tablespoon of virgin olive oil

Method:

  • To have a better taste roasted chicken, I always buy fresh whole chicken from the butcher couple hours / an hour before cooking.
  • Wash the chicken and put in the large casserole tray. Bash the rub ingredients to a fine powder in a large pestle and mortar, then drizzle the chicken with olive oil. Sprinkle over the rub and use your hands to massage all those lovely flavours inside and out.
  • Crack open the beer and pour out around two-thirds of it, then carefully lower the chicken cavity onto the can so it looks like it’s sitting up. Position the chicken so it’s upright on a roasting tray, then place in the oven and cook for around 45 minutes, or until golden and cooked through. To check it’s done, insert a knife into the thickest part of the thigh – the juices should run clear.
  • Brush the chicken all over with the barbecue sauce, then return to the oven for a further 15 minutes, then re-brush again with the barbecue sauce and return to the oven for another 10 minutes. img_8838.jpg
  • In the mean time, finely slice the chilli and shallots and pick the coriander leaves. Once ready, carefully remove and discard the can, then carve up the bird, scatter over the chilli, shallots and coriander leaves, then serve with homemade chips.

 

 

Crispy seafood platter – revisited recipe by Jamie Oliver

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Got inspired by another Jamie Oliver’s recipe, I tempted myself to make one of his seafood platter that I thought I might like to eat for summer dinner. You can see the original recipe on this link, as I changed some ingredients that likely I found in the nearest grocery store.

Ingredients:

  • sunflower oil , for deep-frying
  • fresh calamary rings
  • shrimps , shell off and butterflied
  • 100 g plain flour , plus extra for dusting
  • sea salt
  • chilli powder
  • red pepper powder
  • freshly ground black pepper
  • a few sprigs of fresh flat-leaf parsley
  • 1 lemon , cut into wedges
  • 2 large potatoes

For the sauce (makes 500ml):

  • 20 fresh red chillies
  • 4 garlic cloves
  • 1 cup caster sugar
  • malt vinegar

Method:

Prepare the sweet chilli sauce
  1. Finely chop the chillies, I prefer not to have the seeds with.
  2. Finely chop the garlic
  3. Put the sugar and one cup of cold water in a medium saucepan over a high heat. Bring to the boil, then reduce the heat to a simmer. Add the chillies, garlic, a pinch of salt and some splash of malt vinegar. Then cook over a low heat for 10 to 15 minutes. You can whiz the sauce with plunging blender to have smoother texture.
  4. Set aside.
Prepare spicy chips
  1. Cut the potatoes into chips
  2. Place a deep-fat fryer over a medium-high heat. Fill it with three-quarters full with sunflower oil and leave it to heat up.
  3. Fried the chips until it turns golden. Transfer the potatoes into double layer kitchen paper to drain the fat.
  4. Place the fried chips into a large Tupperware, drizzled with some salt, chilli powder and pepper powder, then shake it and set aside.
Prepare the crispy calamary and shrimp
  1.  Wash the calamaries and shrimps, place it in a large bowl. Finely grate over the zest of the lemons and squeeze over most of the juice, then toss to coat.
  2. Place the flour and a good pinch of salt, black pepper, chilli powder and pepper powder into a large bowl, then add the calamary and shrimp and toss to coat. Mix it well.
  3. Carefully lower the calamary and shrimp into the hot oil and fry for 3 to 4 minutes, or until golden and crisp on the outside and cooked through.
  4. When the last batch of seafood is almost done, squeeze a little lemon juice over the parsley sprigs, then dip into the flour and lower into the oil for a few seconds – be careful as it’ll spit.
  5. Serve the crispy calamary and shrimp straight away, with crispy spiked parsley, lemon wedges for squeezing over and the sweet chilli sauce on the side for dipping.

 

 

Crabs with oyster sauce

I’m back with my new recipe. This time, I would like to share one of the easiest dish I made with Crab.

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Ingredients:

  • Half Crab
  • 2 garlics (finely chopped)
  • Black pepper
  • 2/3 tbsp of oyster sauce
  • Asparagus
  • Olive oil
  • Balsamic vinegar glaze
  • Cup of water
  • 1tsp of sugar
SAUCE D'HUITRES - LKK 255g
Panda oyster sauce

Methodes:

  • Steam the crab until it cooks, set aside
  • Steam some asparagus and set aside
  • In a frying pan, heat 2 tablespoons of olive oil over high heat. Add the garlic and stir fry until it’s golden, add 2 or 3 tbsp of oyster sauce, a cup of water and sugar
  • Add your boiled crab and drizzle with the sauce until it’s thickened
  • Season with blackpeper.
  • Put steam asparagus in a plate and drizzle it with olive oil and balsamic vinegar glaze and serve your Crab with.

Tips: No need to add some salt. Oyster sauce is usually salty.

 

 

Rouen – best address for foodies

Living here for almost 2 years now, I think I need to share you my favorite places to eat in Rouen, all the places mentioned below were tested personally:

Poppy’s Fish & Chips 21 Rue Cauchoise, 76000 Rouen

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poppy's
copyright: Léonie STEVENS

This takeaway restaurant just opened in 2017, and they serve authentic english fish & chips with mashy peas and tartare sauce. Apparently the owner had spent couple years in England and worked at the English pub, I think that’s the reason why they know how to cook a proper fish & chips. If you don’t really like fishes, they also have fried chicken & chips, and it tastes amazing.

Le Comptoir des Halles – Place du Vieux Marché, 76000 Rouen

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comptoir des halles

This place is one of my favorite place to eat fresh oyster without going to a fancy restaurant. We also call the place “bar a huitres”, which literally means “oyster bar”. It is located inside the Vieux Marché, so it is very easy to find. I used to come here after rush hour, so the place was less busy and I can enjoy my oyster and a glass of white wine quitely.

Hot dog Corner Rouen – 8 rue Croix Verte, 76000 Rouen

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hotdog

Funny things, I found this hot dog shop by mistake when I was at Kebab shop nearby. My favorite menu is the classic American with mustard and fried shallots. What make the hot dog tastes amazing is because the owner makes the bun by herself. Not only the hot dog, you need to taste their milkshakes.  You can decide whether to eat your hot dog on the spot, in the restaurant, or take your menu home with you.

Ho Lamian – 243 Rue Eau de Robec, 76000 Rouen

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ho lamian

If you want to eat homemade hand-drown chinesse noodles, this is the best place in town. Price is affordable for a good quality.

Le Pied de Poule – 16 Rue Victor Hugo, 76000 Rouen

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It is not very well located but finally I found not very fancy french restaurant in Rouen. Don’t be surprise if it looks pretty quite from the outside, I think it is simply because it is not located in popular area in Rouen. Yet, the food was delicious, the price was affordable, the decoration is also fine. I ordered the foie gras for starter, then mussels and chips for maincourse.