Category Archives: Chicken

Going Indian IV


Hello! I invite you to go Indian again, with a delicious korma, chicken korma. I must say chicken is not the best of meat but it is light and if freshly cooked, delicious. All kinds of meat are good as long as they are eaten with moderation. I found out that myself, long time ago, when exaggerating with meat, I felt so sick, I hated the sight of it for weeks. Well, when it is too much, it is too much.¬†I don’t want to be boring or get bored, although sometimes, both happen, at the same time. It is just a passing moment. ūüôā Continue reading, please. ūüėČ Or not.

Before I get to the actual recipe, I would like to recommend something. I just don’t know how to introduce it. It goes well with this recipe and any Indian and Asian food: “The Arabian Nights: Tales from a Thousand and One Nights”. I started reading it and got immersed into a very different world, beautiful and unique, quite like Indian food. They both come from Asia, in the books there are several references and stories about India so, yes, it goes down well. Like a good wine, imho. I so amazed by this book that I started reading it after so many years. When I was a child I read a few stories, and now, getting some volumes of it (I don’t have them all, and what I read is really from a 1987 Romanian edition) I love it. Read it yourself and I think you would love it too.

Back to food, that is an important part of the Tales. Here it comes chicken korma, with a home made korma. I got the recipe from “Cookshelf Chicken” by Tom Bridge, looong time ago.

Chicken Korma

Serves 4-6 

Ingredients:

  • 750 g (1 lb/ 10 oz) chicken meat, cut into cubes
  • 300 ml (1/2 pint / 1 1/4 cups) double (heavy) cream
  • 1/2 tsp garam masala

Korma Paste:

  • 2 garlic cloves
  • 2.5 cm (1 inch) fresh ginger root, coarsely chopped
  • 50 g (1 3/4 oz / 1/3 cup) blanched almonds
  • 6 tbsp chicken stock
  • 1 tsp ground cardamom
  • 4 cloves, crushed
  • 1 tsp cinnamon
  • 2 large onions, chopped
  • 1 tsp coriander seeds
  • 2 tsp ground cumin seeds
  • pinch cayenne
  • 6 tbsp olive oil
  • salt and pepper
  • coriander, to garnish

Method:

  • Place all the ingredients for the korma paste into a blender or food processor and blend together until a very smooth paste is formed.
  • Place the cubes of chicken in a bowl and pour over the korma paste. Stir to coat the chicken completely with the paste. Cover and chill in the refrigerator for 3 hours to allow the flavours to permeate the chicken.
  • Simmer the meat in a large saucepan for 25 minutes, adding a little chicken stock if the mixture becomes too dry.
  • Add the double cream and garam masala to the pan and simmer for a further 15 minutes. Allow the korma to stand for 10 minutes before serving. Garnish the chicken korma with fresh coriander and serve with basmati rice.

Bon appetite!

 

Pui, pui, pui


Ieri am gatit. Dupa luni intregi de pauza, am gatit, adica a fost ceva serios, nu o omleta sau vreo salata. Nu ma laud dar asa un eveniment trebuie mentionat. Macar pentru mine, sa stiu cand mai fac asta. Ador sa gatesc dar doar cand vreau eu si doar ce vreau eu. Asa imi place sa spun dar realitatea nu sta chiar asa. Pofta mai vine si mancand si am gatit si cand nu am avut chef sau nu am vrut iar apoi am descoperit ca era chiar placut. In viata facem cu totii asta pentru ca pur si simplu sunt situatii cand nu avem de ales. Oricat ne-am codi, ne-am ascunde, tot facem ce nu vrem. Dar in acelasi timp, facem tot ce putem ca sa nu ajungem prea des in astfel de situatii. Din experienta mea “vasta” stiu ca totusi din experiente invatam. Am invatat sa accept unele lucruri pe care nu le pot schimba pentru ca e mai bine asa. Nu pot schimba faptul ca voi imbatrani. (La partea cu batranetea imi place sa ma amuz de mine si sa spun ca eu la 80 de ani voi arata ca acum, so watch out!) Nu pot schimba oamenii, chiar mi se o prostie sa incerc asa ceva. Pot cel mult influenta dar pana la urma tot mai bine e cand fiecare e unic si frumos in unicitatea sa si se implineste pe sine, traind. Ma plec in fata frumusetii vietii. Redevin umila. Apropo de asta, recitind foaaaarte rar unele posturi vechi, stau si ma minunez de mine, pentru ca mi se par cam “infumurate”. Dar nu le schimb. Asa am simtit eu atunci cand le-am scris si le iubesc si le accept. Sunt ale mele.

Probabil ca dupa o vreme si postul asta mi se va parea nu stiu cum. De asta nu prea recitesc eu ce scriu, pentru ca de multe ori as schimba tot. Ca sa nu mai gandesc prea mult, pentru ca imi dau seama pe propria piele ca “somnul ratiunii naste monstri”, prefer sa nu citesc. E asa simplu! Stiu ce ma deranjeaza si atunci de ce sa ma stresez aiurea? Am alte probleme mai importante. Ca, de exemplu, sa scriu pe blog din cand in cand. E usor sa spun ca nu ma stresez dar practica ma omoara. La fel si la bucatarie. Practica lipseste cu desavarsire aproape. Am mare noroc ca am parte de multa intelegere si nu sunt obligata sa gatesc zilnic. Asa, din cand in cand, imi face imensa placere. Mai ales acum ca am bucatarie noua. Si ca sa o inaugurez si pentru a marca si Festivalul culturii indiene care a avut loc in perioada 20-23 iunie 2013 (asta pentru ca imi era foarte, foarte dor de mancare indiana) am gatit un curry de pui. De mult vroiam sa gatesc un curry si m-am legat de festival, de bucataria noua si voil√†, motiv de gatit. Ca de obicei, l-am facut cam piperat pentru anumite gusturi, dar insuficient de piperat pentru gustul meu, care e excelent. Si m-am ales si cu nasul desfundat, si cu intestinul curat. Ce mai, numai avantaje! Din pacate, mama nu a fost de acord cu mine. Dar tot i-a placut. Deci, feed-back excelent. Asa m-am bucurat ca i-a placut, cea mai frumoasa si sincera forma de apreciere e farfuria goala, in cazul bucataresei, adica subsemnata. In cazul oamenilor, faptele si tot asa. Nu zic ca vorbele nu mi-au mangaiat orgoliul, dar combinatia ideala e de fapte si vorbe. Adica in cazul acesta, farfuria goala si vai, ce bine ai gatit, ce mi-a placut, mai vreau, etc. Si nu, nu vreau sa aud: “dar maine ce mancam?” :))

Reteta de curry am postat aici, pe blog. Azi vreau sa scriu despre o alta mancare indiana foarte cunoscuta: pui Korma. Reteta am cules-o din cartea lui Tom Bridges, “Cookshelf Chiken”, carte ¬†la care m-am dus de multe ori pentru o reteta de pui. Reteta a fost si gatita candva, acum multi ani. Ce sa fac daca imi plac amintirile? Uite aici, din amintirile mele. Evident cu foaia in fata, scriu acum reteta ca cine stie, poate vrei si tu sa o incerci. Tot candva si apoi sa vorbesti de ea din amintire. Uite acum cu ce ai de a face:

Pui Korma

4-6 portii

Ingrediente:

  • 750 g piept pui, taiat cuburi
  • 300 ml ¬†(1 1/4 cana) smantana grasa
  • 1/2 lingurita garam masala (amestec de mirodenii indiene, pe care daca doresti, il poti prepara si in casa )

Sosul Korma:

  • 2 catei de usturoi
  • 2,5 cm ghimbir proaspat, tocat
  • 50 g (1/3 cana) migdale
  • 6 linguri supa de pui, strecurata
  • 1 lingurita ¬†cardomom pisat
  • 4 cuisoare, zdrobite
  • 1 lingurita scortisoara
  • 2 cepe mari, tocate
  • 1 lingurita seminte coriandru
  • 2 lingurite seminte zdrobite de chimion
  • un varf de cutit de ardei iute
  • 6 linguri ulei masline
  • sare
  • piper
  • coriandru proaspat pentru decorat

Preparare:

  • Pune toate ingredientele pentru sosul korma intr-un blender sau mixer si amesteca-le bine pana se omogenizeaza foarte bine.
  • Pune cuburile de carne de pui intr-un bol si toarna peste ele sosul korma. Amesteca iar foarte bine apoi acopera bolul si pune-l la frigider 3 ore sa se marineze bine.
  • Pune o tigaie mare pe foc si prajeste carnea cca 25 de minute la foc mic, adaugand din cand in cand supa de pui, sa nu se usuce prea tare.
  • Toarna acum smantana aceea grasa, grasa si garam masala in tigaie si mai lasa la foc mic inca cca 15 minute. Cu permisiunea ta, korma va mai sta inca cca 10 minute, dar nu pe foc de data asta sa se aseze bine si sa se infuzeze cu toate aromele.
  • Orneaza cu cateva fire coriandru proaspat si serveste cu orezul meu basmati preferat.

Pofta buna! :*

C’mon Inner Peace, I Don’t Have All Day…


Happy Easter to all Cristian ¬†Orthodox and less Orthodox! It is a time for forgiveness and peace in our hearts and minds. They go together always. Otherwise, the mind will drive you insane, and will make you unhappy. Trust your heart and go with it. I asked my heart what shall I do? It answered back to return to the state I was some years ago and it felt happy suddenly. But then my mind turns me around and gives me trouble. If I can’t find peace for a while then I must go through this. I accept and pray for peace in my heart and mind. Where are you, peace? Please, please, come back to me! Talking to myself sometimes helps and I even manage to make myself laugh. ;)) Just imagine me talking aloud or in my mind makes me smile. I remember a pic I found on the internet some time ago. It describes perfectly the state I am in:¬†C’mon inner peace, I don’t have all day… God, I am so restless… In fact I have all day as this is a unique process for every person. ūüôā

It helps if I do something I enjoy so I thought of writing on my blog and whinge a bit. I am soo good… I kiss myself… I make myself smile and laugh even. Thanks myself. xxxxxxxxx

And now back to writing a delicious recipe for hot days. I can not say summer days as hot days start in April now or even March. This weather! ¬†If you don’t want to stay in the kitchen but still want to eat something good why not try this Mediterranean Chicken Parcels recipe? The source is¬†‚ÄúCookshelf Chicken‚ÄĚ by Tom Bridge, 2000. I recommend it for your kitchen, and you can find it zucchinihere,¬† too. And of course I made it once upon a time…and eat it too.

Mediterranean Chicken Parcels

Serves 6

Ingredients:

  • 1 tbsp olive oil
  • 6 skinless chicken breast fillets
  • 250 g (9 oz/ 2 cups) Mozzarella cheese
  • 500 g (1 lb 2 oz/ 3 1/2 cups) courgettes (zucchini), sliced
  • 6 large tomatoes, sliced
  • 1 small bunch fresh basil or oregano
  • pepper
  • rice or pasta to serve

Method:

  • Cut 6 pieces of foil each about 25 cm (10 inches) square. Brush the foil square lightly with oil and set aside until required.
  • With a sharp knife, slash each chicken breast at intervals, then slice the Mozzarella cheese and place between the cuts in the chicken.
  • Divide the courgettes and tomatoes between the pieces of foil and sprinkle with black pepper. Tear or roughly chop the basil or oregano and scatter over the vegetables in each parcel.
  • Place the chicken on top of each pile of vegetables then wrap in the foil to enclose the chicken and vegetables, tucking in the ends. To aid cooking, place everything on the shiny side of the foil so that once the parcel is wrapped up, the dull surface of the foil is facing outwards. This ensures that the heat is absorbed into the parcel and not reflected away from it.
  • Place on a baking tray (cookie sheet) and bake in a preheated oven,¬†200¬†¬įC/ 400ňöF, Gas Mark 6, for about 30 minutes.
  • To serve, unwrap each foil parcel and serve with rice or pasta.

Bon appetite!

Pana de inspiratie pentru titlu


Am o mica-mare problema legata de acest post. Nu stiu ce titlu sa ii pun asa ca l-am denumit dupa cum vezi. De obicei ma descurc dar am o pana de inspiratie totala. Se mai intampla. Nu imi caut scuze dar sunt om si la naiba, chiar nu gasesc un titlu potrivit. Presupun ca acesta e cel potrivit, pana la urma, asa ca fie ca iti place sau nu, altul nu am. In schimb reteta pe care o voi scrie aici e foarte inspirata si perfecta pentru zilele acestea de vara, in aprilie. Si e foarte usor de gatit, dureaza foarte putin totul iar rezultatul e, cum altfel, decat delicios. Inspiratia pentru ea am luat-o dintr-o carte cu retete numai de pui, numita “Cookshelf Chicken” scrisa de Tom Bridge, 2000. Iar sectiunea cu reteta este “Quick Dishes”, soooo…

Ma gandesc la mine cand aleg o reteta si ma intreb, pentru zilele acestea toride, ce sa gatesc fara sa stau mult in bucatarie si sa mor de cald? Sa cada usor la stomac, pentru ca vara eu nu vreau sa ma simt prea grea, nu cu mancare, in orice caz? Ce sa mananc, ce sa mananc. Hm… imi place puiul…cateodata. Apoi, imi place mozzarella. Si dovleceii zucchini. Si rosiile. Si busuiocul sau oregano. Si pastele si orezul. Wow, imi plac exact ingredientele pentru reteta care urmeaza. ūüėČ ¬†Ia sa vad, daca le combin, ce iese? Esti curioasa/ curios? ¬†Pun pariu ca o sa iti placa la nebunie, asa simt. ūüôā

Pachete mediteraneene cu pui 

6 portii

Ingrediente:

  • 1 lingura ulei masline
  • 6 piepti de pui, file si fara piele
  • 250 g (2 cani) branza mozzarela (din aceea alba, nu de pizza)
  • 500 g (3 1/2 cani) dovlecei zucchini, feliati
  • 6 rosii mari, feliate
  • 1 legatura de busuioc sau oregano proaspat
  • piper
  • orez sau paste, ca garnitura

Preparare:

  • Taie 6 bucati de folie de aluminiu in patrate de cca 25 cm latura. Ungele cu putin ulei si pune-le deoparte.
  • Cu un cutit ascutit, taie fiecare piept de pui deasupra de cca 3 ori. Feliaza si mozzarela si pune feliile rezultate in taieturile rezultate.
  • Pe foliile de aluminiu, imparte in mod egal feliile de dovlecei si rosii si aranjeaza-le ca pe un pat apoi presara piper. Fii generoasa/ generos. Pune apoi busuiocul sau oregano, fie intreg, fie maruntit, dar nu prea fin.
  • Aseaza pe patul de legume fiecare piept de pui si fa-l pachet, avand grija sa strangi bine la capete folia.
  • Aseaza pachetele astfel formate pe o tava si lasa-le la cuptor la¬†200¬†¬įC/ 400ňöF, gaz 6, pentru cca 30 de minute. Serveste apoi cu orez sau paste.

Pofta buna!

My Own


You want a quick, easy and simple recipe for chicken meat? Here is one that I¬†make when I feel like and it is so tasty. It doesn’t need much labour and sweat in the kitchen, just a nice aroma floating in the house and outside. I recommend you close the doors and windows. ūüėČ So here it is:

Fried chicken breasts

Ingredients:

  • 2¬†skinless¬†chicken breasts, cut into 5-10 cm pieces
  • salt
  • pepper
  • white wine (optional)
  • butter (80-82% fat, unsalted preferably)
  • oregano (or any other spice you like, optional too)

Method:

  • Season the chicken with salt, pepper and spices.
  • Heat in a medium pan about 2 tbsp of butter and a little splash of wine. When it is sizzling, add the chicken, cook stirring until golden brown, 2-3 minutes on each side. Repeat the action until you finish all the pieces and don’t forget to add more butter and wine when it is finished in the pan, in the process.
  • Serve warm with boiled¬† or mashed potatoes with mint or any spice you prefer and a nice glass of white wine. I admit I don’t know much about wine so you can recommend me a special one that you think goes very well with this dish.

Bon appetite!

Puiul meu


De atatea¬†ori¬†am scris¬†retete¬†ale altora. Ma gandesc¬†sa scriu¬†si ceva¬†ce fac eu. Nu stiu¬†cat este, poate, o reteta¬†straina, stiu¬†doar¬†ca atunci¬†cand¬†vreau¬†sa mananc¬†piept¬†de pui, ma gandesc¬†sa il gatesc¬†asa, simplu¬†si repede. Ti-am spus¬†ca nu prea¬†imi¬†place sa stau¬†in bucatarie¬†si daca¬†tot stau, sa o fac cu placere. Si am o mare placere¬†sa gatesc¬†puiul¬†astfel. Ca side dish la acest¬†fel¬†de mancare¬†merge orice, dar cel mai¬†bine¬†se potriveste¬†piure-ul¬†sau¬†cartofii¬†fierti¬†cu unt¬†si verdeata¬†(menta¬†sau¬†patrunjel¬†si marar, sau¬†oregano, etc, dupa¬†cum iti¬†place). Sa iti¬†povestesc¬†cum prepar¬†eu carnea¬†de pui¬†si daca¬†pana¬†la sfarsit¬†nu ti se face pofta¬†si nu te repezi¬†la bucatarie¬†sa faci¬†si tu, inseamna¬†ca nu ai citit¬†cu atentie¬†;)… sau¬†nu iti¬†place puiul¬†in general. Ce imi¬†place mie¬†la aceasta¬†reteta, este¬†ca se poate¬†consuma¬†si rece. De multe¬†ori¬†mi s-a intamplat¬†sa revin¬†dupa¬†ce am mancat¬†si sa mai¬†fur bucati¬†din farfurie. Delicios. Sa nu uit¬†de mirosul¬†din bucatarie¬†cand¬†prajesc¬†puiul. Ador¬†sa il prepar¬†asa. O alternativa¬†simpla¬†si rapida. Si sa iti¬†mai¬†spun ceva. Daca¬†vrei, poti¬†face o salata¬†rapida, cu de toate¬†si la sfarsit¬†sa adaugi¬†si bucatile¬†fierbinti¬†de pui¬†si bingo! Tocmai¬†ti-ai facut un fel de salata¬†Cezar¬†proprie. ūüôā Uite¬†un secret: atunci¬†cand¬†prajesti¬†astfel¬†puiul, sa stii¬†ca pare mult mai¬†mult¬†si te saturi¬†mai¬†repede¬†tot mancand¬†bucatelele¬†decat¬†daca¬†ai avea¬†in fata¬†un intreg¬†piept¬†de pui¬†prajit. Asa ca daca¬†tii¬†cumva¬†si cura de slabire, ajuta.

Piept de pui la tigaie

Ingrediente:

  • 2 piepti¬†de pui¬†dezosati, fara¬†piele
  • sare
  • piper
  • oregano (sau¬†orice¬†alta¬†mirodenie¬†care iti place, optional)
  • unt¬†(80-82% grasime)
  • vin alb¬†(optional)

Preparare:

  • Taie¬†pieptii¬†de pui¬†in bucati¬†de cca¬†5-10 cm, asezoneaza-i¬†cu sare, piper si condimente. Condimentele¬†pot lipsi, sa stii¬†ca puiul¬†este¬†foarte¬†gustos¬†si fara, in cazul¬†in care il vrei¬†simplu.
  • Intr-o¬†tigaie¬†¬†pune¬†2 lingurite¬†de unt¬†din acela¬†gustos¬†sa se topeasca. Atunci¬†cand¬†untul¬†s-a topit¬†, adauga¬†si putin¬†vin alb (doar¬†daca¬†vrei, se poate¬†si fara¬†vin), apoi¬†lasa¬†sa se incinga¬†totul. Adauga¬†bucatile¬†de pui, pe rand.¬†In functie¬†de marimea¬†tigaii, vei¬†pune¬†de mai¬†multe¬†ori.¬†¬†Lasa-le¬†sa se rumeneasca¬†bine¬†cca¬†2-3 minute pe o parte si intoarce-le¬†si pe partea¬†cealalta¬†inca¬†2-3 minute. In acest¬†moment miroase¬†incantator¬†in bucatarie, aromele¬†de unt¬†si vin si carne prajita¬†te imbratiseaza¬†puternic. Dar mai¬†asteapta¬†putin. Continua pana¬†cand¬†termini tot puiul, adaugand¬†din cand¬†in cand¬†cate¬†o lingurita¬†de unt¬†si putin¬†vin, pentru¬†ca ele¬†se mai¬†termina¬†deoarece¬†patrund¬†in carne si nu vrei¬†ca tigaia¬†si¬†carnea¬†sa se arda.
  • Pune bucatile¬†de carne intr-un¬†bol cu capac, pe masura¬†ce se prajesc, ca sa raman¬†calde. La final, serveste-le¬†cum doresti. Eu stiu¬†ca ma servesc¬†dinainte¬†de a ma aseza¬†la masa, atat¬†sunt de gustoase. Dar nu mult, pentru¬†ca merg¬†foarte¬†bine¬†intr-o¬†farfurie¬†cu piure¬†si salata¬†si un pahar de vin alb.

Pofta buna!

Homemade P√Ęt√©


I like p√Ęt√© but I am also conscious about the ingredients and the preservatives it contains so I’ve always wanted to find a recipe about a homemade one. Well, my wish came true. I have come across one, today, in this book (Marks & Spencer ‚ÄėChicken. Simple and delicious easy-to-make recipes‚Äô) I have mentioned earlier, in Something warm for the cold days of¬†autumn post and I am happy. I have made it several time, to my wonder and I loved it. You¬†can make your own p√Ęt√© at home and it doesn’t take long, it is tastier and healthier, so it is a win-win situation. And delicious.

Chicken liver p√Ęt√©

Serves 4

Ingredients:

  • 140 g (5 oz) butter
  • 1 onion, finely chopped (I know it is good but I will skip the onion sometimes)
  • 1 garlic clove, finely chopped (yes, and garlic too ;))
  • 250 (9 oz) chicken livers
  • salt
  • pepper
  • 1/2 tsp Dijon mustard (or normal one if you don’t have Dijon)
  • 2 tbsp brandy (optional)

Method:

  • Melt half the butter in a large frying pan over a medium heat and cook the onion for 3-4 minutes until soft and transparent. Add the garlic and continue to cook for a further 2 minutes.
  • Check the livers and remove any discoloured parts using a pair of scissors or a knife. Add the livers to the frying pan and cook over quite a high heat for 5-6 minutes until they are brown in colour.
  • Season well with salt and pepper and add the mustard and brandy, if using.
  • Process the p√Ęt√© in a blender or food processor until smooth. Add the remaining butter cut into small pieces and process again until creamy.
  • Press the p√Ęt√© into a serving dish, smooth the surface and cover. If it is to be kept for more than 2 days, you could cover the surface¬† with a little clarified butter. Serve with toast anytime you feel like.

Bon appetite!