Sate with homemade peanut sauce
A twist on the classic chicken satay with the best homemade peanut sauce.
Ingredients
1 kg of beef bavette
chilli pepper, to taste
1 clove garlic, finely chopped
2 tablespoons soy sauce
salt and pepper
SAUCE
2 tbsp sunflower oil
2 shallots, finely chopped
2 cloves garlic, finely chopped
3 cm piece fresh ginger, peeled and grated
chilli pepper, to taste
2 tablespoons ketjap manis
250ml coconut milk
1 tablespoon sugar
100g peanut butter
Method
1
Cut the bavette into long strips. Mix in a bowl with the chilli, garlic, soy sauce, some salt and pepper. Set aside.
2
Make the sauce. Heat a frying pan over medium heat with 2 tablespoons sunflower oil and sweat the shallots for 3 minutes. Add the garlic, ginger and chilli and cook for another 1 minute. Add the ketjap manis and reduce lightly. Add the coconut milk and sugar and bring to a boil.
3
Turn off the heat and add the peanut butter, mixing well. If the sauce is too thick, add a little water to thin the sauce.
4
Thread bavette the pieces on skewers and grill them in a grill pan for several minutes. They must remain pink inside.
5
Heat the peanut sauce. Serve spooned over with beef satay and micro herbs and crispy onions.
Tequila Chicken
Bring the sun home with this exciting and easy way with chicken. An ideal dinner idea for during the week.
Serves 2
Ingredients
4 bone-in chicken thighs
2 limes
1 green chilli pepper
2 cloves garlic
1 small bunch coriander
2 ruby grapefruit
1 small bunch mint
1 bunch watercress
1 bunch French radishes
75 ml Tequila
2 tablespoons olive oil (2 tablespoons)
1 teaspoon whole grain mustard (1 teaspoon)
salt
pepper
Method
1
Preheat an oven to 220°C. Rinse the limes. Finely chop the chilli, garlic and coriander. Grate the zest from the limes.
2
Place the chicken thighs in a bowl with the lime zest, garlic, coriander and chilli. Squeeze the juice of 1 lime over the chicken and add the tequila, salt and pepper. Mix all the ingredients well together.
3
Place the chicken thighs in a roasting dish and roast in the oven for 30-35 minutes.
4
Peel the grapefruit and thinly slice. Pick the mint leaves, cut the stalks off the watercress and remove the leaves from the radishes. Wash the radishes and cut lengthways in quarters. Add them to the watercress along with the mint leaves and grapefruit slices.
5
Mix 2 tablespoons olive oil with 1 teaspoon grain mustard and the juice from the remaining lime; mix through the salad. Divide between 2 plates, lay the chicken on top and serve.
Pheasant with Creamy Brussel Sprouts, Chestnuts and Bacon
With just a few more weeks to go until Christmas, it's time to find ideas of what to serve. This is a delicious main course using pheasant, a great change from the traditional turkey or ham. This dish is also quick and simple to prepare and won't require hours of slaving in the kitchen.
Serves 2
Ingredients
3 pheasant breasts
100 gr pack vacuum packed chestnuts
100 gr lardons
250 gr Brussel sprouts
125 ml tub cream
20 gr cube butter
3 tablespoons olive oil
75 ml red wine
75 ml port
salt
pepper
Method
Bring a pot of salted water to the boil. Add the Brussel sprouts to the pot and cook for 2 minutes. Transfer the sprouts to a bowl of cold water to stop the cooking.
Heat a frying pan over medium heat with 1 tablespoon olive oil and fry the lardons until golden brown. Check the pheasant breasts for any shot (little pieces of bullet).
Add the chestnuts and Brussel sprouts and fry for 1 minute. Add the cream, salt and pepper and leave over a low heat.
Season the pheasant breasts with salt and pepper. Heat a frying pan over medium heat with 2 tablespoons olive oil. Lay the pheasant, skin-side down in the pan and fry for 2 minutes. Turn over and fry for a further 1 minute (the pheasant breasts should still be pink inside).
Remove the pheasant from the pan and set aside. Deglaze the pan with 75 ml red wine and 75 ml port and reduce until the sauce becomes thicker. Stir 1 cube butter through. Slice the pheasant breasts diagonally. Spoon the creamy Brussel sprouts and chestnuts in the middle of 2 plates. Lay the pheasant on top and spoon over the sauce.
Sticky Soy and Ginger Chicken
Make the most of the beautiful weather. There's nothing better than enjoying this dish al fresco.
Serves 2
Ingredients
4 chicken drumsticks
2 chicken thighs
1 teaspoon Chinese 5 spice
3 cloves garlic
50g piece ginger
200g sugar snaps
1 container pea cress
2 tablespoons olive oil
75 ml Soy sauce
2 tablespoons balsamic vinegar
2 tablespoons honey
salt
pepper
Method
1
Preheat the oven 200° C. Peel the ginger and slice thinly. Grease a roasting dish with 1 tablespoon olive oil. Add the ginger, soy sauce, balsamic vinegar, honey, garlic cloves, Chinese 5 spice and chicken to the dish. Mix all the ingredients well. Place in the oven for a total of about 40 minutes.
2
Bring a pot of salted water to the boil. Cook the sugar snaps for about 3 minutes or until al dente. Drain them off and cool under cold running water. Set aside.
3
After 20 minutes, mix the chicken around in the roasting dish adding a good splash of water and return to the oven for 20 minutes.
4
Mix together the pea cress and sugar snaps. Dress with 1 tablespoon olive oil, salt and pepper. Divide between 2 plates. Lay the chicken on the side and spoon over the soy juices from the roasting dish.
Confit Duck with White Beans
A delicious, comforting and easy recipe for cold winter days.
Serves 2
Ingredients
2 confit duck leg
1 medium carrot
1 medium onion
3 sprigs thyme
150 g piece pancetta
2 tins white beans
1 vegetable stock cube
1 small bunch flat leaf parsley
3 tablespoons olive oil
salt and freshly ground black pepper
Method
1
Preheat an oven to 200˚ C. Peel the carrot and chop finely along with the onion. Cut the pancetta into small cubes. Dissolve the stock cube in 600 ml hot water. Drain the liquid from the beans.
2
Heat a frying pan over medium heat with 3 tablespoons olive oil and fry the confit duck legs, skin-side down, until golden. Remove from the pan and place in a roasting dish.
3
Add the onion, carrot, pancetta and thyme to the pan and fry gently for 12 minutes. Add the stock and boil until the liquid has reduced by half. Place the duck in the oven for 10 minutes.
4
Add the white beans to the pan and warm up. If necessary, season with salt and pepper. Pick the parsley leaves and finely chop.
5
Mix the parsley through the beans and spoon on to a plates. Lay the duck on top and serve.
Chicken Tikka Masala
Chicken Tikka Masala
Serves 4
Ingredients
sunflower oil
2 large onions, peeled and sliced
1 red or green chili pepper
5 cm piece of fresh ginger, peeled
2 cloves of garlic, peeled
1/2 teaspoon of chili powder
1 teaspoon turmeric
2 teaspoons garam masala
1 tablespoon of brown sugar
1 small can of tomato puree
2 tins of peeled tomatoes
1 kg chicken thighs, cut into cubes
10 curry leaves (optional)
4-6 tablespoons yogurt
Bunch of fresh coriander, finely chopped
Steamed rice, Naan bread and poppadums, to serve
Method
Slice the onion. Heat 2 tablespoons of sunflower oil in a pan. Add the onions and fry on a medium heat for a good 15-20 minutes until they are soft and caramelized. In the meantime finely chop the chilli ginger and garlic. Add to the onion and fry for 2 more minutes.
Add the chilli powder, turmeric, garam masala and sugar to the onions and fry 1-2 minutes. Add the tomato paste and fry for another 1-2 minutes. Add the tomatoes and allow to simmer for about 10 minutes. Place the sauce in a bowl and blend with a stick blender until smooth.
Add 1 tablespoon of sunflower oil to the same pan and fry the pieces of chicken until they are lightly coloured, about 5 minutes. Pour the sauce and curry leaves, if you using them and some salt and cook gently, cover for about 20 minutes until the chicken is cooked and tender.
Stir the yogurt and half the chopped coriander through the tikka masala. Garnish with the remaining coriander and serve with steamed rice, Naan bread and / or poppadums.
Coconut Lime Chicken with Rice
An easy and healthy dish which is light and full of zingy flavours. A satisfying weekday recipe.
Serves 2
Ingredients
150g jasmine rice
400 g chicken thighs, boned
2 baby gem lettuce
1 small tin coconut milk
2 limes
15 g mint
1 red chilli pepper
olive oil (3 tablespoons)
salt
pepper
fish sauce
Method
1
Preheat the oven to 200° C. Bring a pan of salted water to the boil. Add the rice and cook for 10 minutes. Drain the rice off through a sieve; add a small amount of water to the pan. Set the sieve over the pan, cover with a lid and allow the rice to steam over a low heat.
2
Finely chop the red chilli. Place the chicken in a bowl, drizzle over 2 tablespoons olive oil, season with salt and pepper, squeeze over the juice from the lime and add half he chopped chilli. Heat a grill pan over high heat and grill the chicken thighs on both sides. Place the chicken in a roasting dish and roast in the oven for 20 minutes.
3
Finely chop the mint. In a bowl, mix together 120 ml coconut milk, the juice of half the second lime, fish sauce to taste, the chopped mint and remaining chopped chilli. Click the leaves off the baby gem lettuce.
4
Lay the baby gem leaves in a serving bowl. Spoon the rice on top. Slice the chicken diagonally into pieces and place on top of the rice. Spoon over the coconut dressing and serve.
Sauerkraut with Sausages and Confit Duck
Serves 4
Ingredients
4 bratwurst or any of your favourite sausages
2 packs sauerkraut (zuurkool), about 800 gr
250 g lardons
2 onions
2 apples
olive oil
50 g butter
1 bottle beer
2 bay leaves
6 juniper berries
salt
pepper
boiled potatoes, to serve
4 confit duck legs, to serve
mustard, to serve
Method
Finely slice the onions. Peel the apples, discard the core and cut into 1 cm cubes. Place the sauerkraut in a sieve and rinse under cold running water. Dry the sauerkraut well. Heat a wok with 2 tablespoons olive oil and stir fry the sauerkraut until lightly caramelised. Remove from the heat and set aside.
Heat a large heavy pot over medium heat. Add 2 tablespoons olive oil and 50 g butter with the onion and lardons. Fry for 5 minutes. Add the stir fried sauerkraut, apple, the bottle of beer, juniper and bay leaves and cook gently over a low heat, covered with a lid, for about 40 minutes.
Heat a frying pan over medium heat. Add 2 tablespoons olive oil to the pan and fry the sausages for about 12 minutes until golden brown and cooked through.
Season the sauerkraut with salt and pepper. Serve with the sausages and confit duck, boiled potatoes and a little mustard, if you wish.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours
Pheasant with Brussel Sprouts, Chestnuts and Bacon
Serves 2
Ingredients
3 pheasant breasts (120g per piece)
200 g vacuum packed chestnuts
125 g smoked bacon lardons
300 g Brussel sprouts
125 ml cream
20 g butter
4 Tablespoons olive oil
75 ml red wine
75 ml Port
Salt and freshly ground black pepper
Method
Bring a pot of salted water to the boil. Add the Brussel sprouts to the pot and cook for 2 minutes. Transfer the sprouts to a bowl of cold water to stop the cooking.
Heat a frying pan over medium heat with 2 tablespoon olive oil and fry the lardons until golden brown. Add the chestnuts and Brussel sprouts and fry for 1 minute. Add the cream, salt and pepper and simmer gently until the cream coats the ingredients.
Check the pheasant breasts for any shot (little pieces of bullet). Season with salt and pepper. Heat a frying pan over medium heat with 2 tablespoons olive oil. Lay the pheasant, skin-side down in the pan and fry for 2 minutes. Turn over and fry for a further 1 minute (the pheasant breasts should still be pink inside).
Remove the pheasant from the pan and set aside. Deglaze the pan with 75 ml red wine and 75 ml port and reduce until the sauce becomes thicker. Stir 20 g butter through. Slice the pheasant breasts diagonally. Spoon the creamy Brussel sprouts and chestnuts in the middle of 2 plates. Lay the pheasant on top and spoon over the sauce.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours
Klik hier voor het recept in Nederlands.
Confit Duck Leg with Caramelized Apple and Horseradish Mash
Serves 4
Ingredients
4 confit duck legs
2 kg floury potatoes
3-4 tablespoons horseradish (from a jar)
100-130 g butter
3 granny smith apples
10 juniper berries
2 tablespoons honey
milk, enough for a creamy mash
salt and freshly ground black pepper
Method
Peel the potatoes and cut into 2 cm cubes. Place in a pan of salted water, bring to the boil and cook until the potatoes are soft.
Preheat the grill in the oven. Peel the apples and cut into wedges; lightly crush the juniper berries. In a frying pan over medium-high heat, melt 30g butter; add the apples, 2 tablespoons honey and the juniper berries. Cook the apples until lightly caramelized and just tender.
Place the confit duck legs in a roasting dish under the grill until golden and warmed through, about 10-12 minutes. Drain the potatoes, return to the pan and mash until smooth. Add 70-100 g butter, the horseradish and enough milk to make a smooth, silky mash. Season with salt and pepper and keep warm.
Spoon the mash on to serving plates. Lay the duck on top, spoon the apples and their juices around and serve.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours
Klik hier voor het recept in Nederlands