Breizh Poellrezh SF - Douarañ Santel
Breizh Poellrezh SF - Douarañ Santel

Poulet au Fouesnant Cidre

 

The Poulet au Cidre is time and tried tested and easy on the washing up and effort, delicious and "fail safe" for entertaining.

A chicken portion for each person
30 cl dry Cidre
4dsp. Cidre Brandy
Salt and Pepper
Chopped Parsley
6 thinly sliced Shallots
Double Cream - Here in Breizh you find it in cartons.

It is long life and you normally get three little cartons cellophane wrapped together or a larger carton sold on its own.

Preparation
Lightly brown the chicken portions in a heavy metal casserole or saucepan, add the chopped onions and cook till golden brown. Cover with cider, add salt and pepper and cook. Make sure the chicken is covered with cider whilst cooking.When chicken is tender - about 30 to 45 minutes - depends on the chicken quality - add the cream and chopped parsley and boil for a bit to reduce and thicken the sauce. Taste it and adjust seasoning accordingly.

Serve with boiled potatoes, rice or mashed potatoes.

 

Cari de poulet à la Bretonne avec le pilaf de Trois-Grain

Some of my readers have been enquiring whether we make curry here in Breizh. Well this is my interpretation of a chicken curry, a light and tasty meal that will serve six people.
Ingredients for the Curry

2 tablespoons vegetable oil
150grams onion, chopped
2 cloves garlic, mashed
1 teaspoon ginger, chopped
120grams mango pulps, coarsely chopped
120grams banana, coarsely chopped
120grams pineapple, coarsely chopped
120g grams apple, peeled and coarsely chopped
2 tablespoons curry powder
1 litre Chicken Stock (see this link)
600grams skinned chicken breasts, cut into large cubes
100grams frozen green peas, thawed
2 tablespoons coriander leaves for garnishing

Preparation
• Heat oil in a saucepan and fry chopped onions for 4 minutes or until they become golden in colour.
• Add garlic and ginger and stir until fragrant then add the fruits, curry powder, MAGGI ® Less Salt Chicken Stock cubes and water.
• Bring to boil and simmer over a low heat for 15 minutes. Blend in an electric hand blender until very smooth then strain and return back to a clean pot.
• Bring the sauce to boil again. Add the chicken breasts cubes and green peas. Simmer for 15 minutes with occasional stirring or until chicken is cooked.
• Garnish with fresh coriander and serve.
Cari de poulet à la Bretonne avec le pilaf de Trois-Grain

Some of my readers have been enquiring whether we make curry here in Breizh. Well this is my interpretation of a chicken curry, a light and tasty meal that will serve six people.

Ingredients for the Curry

2 tablespoons vegetable oil
150grams onion, chopped
2 cloves garlic, mashed
1 teaspoon ginger, chopped
120grams mango pulps, coarsely chopped
120grams banana, coarsely chopped
120grams pineapple, coarsely chopped
120g grams apple, peeled and coarsely chopped
2 tablespoons curry powder
1 litre Chicken Stock (see this link)
600grams skinned chicken breasts, cut into large cubes
100grams frozen green peas, thawed
2 tablespoons coriander leaves for garnishing

Preparation
• Heat oil in a saucepan and fry chopped onions for 4 minutes or until they become golden in colour.
• Add garlic and ginger and stir until fragrant then add the fruits, curry powder, MAGGI ® Less Salt Chicken Stock cubes and water.
• Bring to boil and simmer over a low heat for 15 minutes. Blend in an electric hand blender until very smooth then strain and return back to a clean pot.
• Bring the sauce to boil again. Add the chicken breasts cubes and green peas. Simmer for 15 minutes with occasional stirring or until chicken is cooked.
• Garnish with fresh coriander and serve.


Ingredients for the Pilaf

Ingredients for the Pilaf

 

Red Rice Pilaf
1 cup of Bhutanese Red Rice
2 tablespoon olive oil
4 tablespoon
Minced onion
1½ cups boiling water
¼ teaspoon sea salt


Kalijira Rice Pilaf
1 cup of Kaliira Rice

Forbidden (Black) Rice Pilaf
1 cup of Forbidden Rice

Preparation
Prepare the three grains separately

Red Rice Pilaf
In a 1 litre sauce pan heat the oil. Over medium flame, add onions and sauté until translucent, about 5 minutes, making sure not to colour. Stir in rice and coat with oil until rice is hot. Stir in salted boiling water. Simmer, covered with a lid, over low heat for 15 minutes and let rest for 5 minutes.

Kalijira Rice Pilaf
Use same ingredients and method as above for Red Rice.

Forbidden Rice Pilaf
Repeat the same method as above, using 1¾ cups boiling water, as well as, the other ingredients. Let the Forbidden Rice simmer for 30 minutes. Mix the 3 pilafs together and serve immediately.

Poulet Espagnol aux Amandes et au Safran

This beautiful Moorish dish has been prepared for century’s right across Spain. My good friend Yvonne from Andalucía has always amazed me by how quickly she could throw this dish together. So, we are going see if we can produce something that has a touch of both Breton and Andalusian cuisine about it, a dish full of flavour with subtle herbs and spices, something that can be served by the more adventurous hostess. Our recipe is based around Andalusian, Breton, Persian and Maghribian ingredients, plus a selection of basic items found in your refrigerator, condiments, and cooking processes. Our preference is to serve the dish with either a large portion of saffron rice or Noirmoutier new potatoes drenched in salted butter and covered in fresh parsley – the choice is yours – but don’t forget to add something green. The sauce may not be that pretty, but ignore that fact, just revel in the flavours.

 

Ingredients (Serves 6)

2 -2.5 kilos of Chicken pieces, preferably breasts
150 grams Marcona Almonds
A large pinch of pure Mancha Saffron Stamens
250 ml Chicken stock –see this link
3 Garlic cloves, finely chopped
1 very thick slice of slate bread, crusts removed
Sea-salt and black pepper
A pinch of Nutmeg
2 Cloves, crushed
125 ml very dry Fino Sherry
Sprig of Bay Leaves
4 sprigs of thyme, leaves stripped
1 tablespoon freshly chopped flat-leafed parsley
Juice of ½ a lime
Olive Oil


Preparation

Halve the chicken pieces

Pre heat the oven to Gas Mark 2 (150ºC or 300ºF)

Scatter the almonds on a small baking tray and toast in the oven for 5 – 10 minutes. Keep an eye on them, nothing browns faster than nuts. Throw out any dark brown ones, as they will taste bitter and burnt.

Soak the saffron stamens in a small quantity of the hot chicken stock

Heat 2 tablespoons of Olive Oil and the garlic in a heavy shallow frying pan. Do not let the garlic brown, remove it and place on a plate, putting it to one side. Now fry the bread in the garlicky oil on both sides until brown and crisp. Now place it on the plate with the garlic.

Season the chicken pieces with sea salt and black pepper then sprinkle with nutmeg and crushed cloves. Add a little extra Olive Oil to the pan and brown the chicken pieces on all sides. This will take around 20 minutes. Remove and place on a plate, nice big heap of chicken!!!

Add the chicken stock (not the stock infused with saffron) to the pan with the sherry and scrape up the sediment with a wooden spoon to deglaze the pan. Allow the liquid to bubble for a few minutes then add the chicken to the pan, also adding the thyme and bay leaves, crushing them between your fingers as you do so. Cover with a lid and simmer for 10 minutes
.
Blitz the almonds in a blender until they are the course side of ground. Rip the fried bread to pieces and add to the nuts with the fried garlic, parsley and saffron infused chicken stock and blitz to a purée.

Scrape the mixture into the simmering pan of chicken and amalgamate with the juices, if it looks a little thick add some more hot chicken stock. Taste and adjust the seasoning to suit then add the juice of the lime. Taste again adding more lime juice if necessary – then serve

Poulet et Champignons en Sauce Cremeuse à Saint Marcellin

This is rich comfort/soul food! Cheese, mushrooms and chicken, what a combination!!

Saint Marcellin is a very popular soft cheese which is sold in pots (sometimes reusable small clay pots) so much it is runny. In the past, it was made with goat’s milk, but nowadays it is produced with cow’s milk. Saint Marcellin is a cheese with character that has a pleasant creamy texture, a nutty flavour and is slightly acid in taste. Due to its lemony note, Saint Marcellin goes perfectly well with a herb such as tarragon that offers bittersweet and zesty aromas of fennel, liquorice and anise.

Serves 4

Ingredients:
30g Unsalted butter
1 Shallot, chopped
300g Champignons de Paris (Parisian button mushrooms), cut in two and sliced
2 Chicken breasts, not too thinly sliced
250ml Double cream
1 Saint Marcellin cheeses (100g each), cut in slices
3-4 tbs Fresh tarragon leaves (French tarragon), chopped
Sea-Salt to taste
Black Pepper to taste


Method:

 

1. Heat a frying pan, add the butter and chicken. Sizzle over high temperature while continuously stirring.
2. Add the mushrooms: continue sizzling and stirring until they are golden.
3. Add the shallots and cook until they are translucent.
4. Then, incorporate the cream and cheese. Stir and let simmer gently over low temperature for about 10 minutes.
5. At the very end, add the tarragon leaves, salt and pepper to taste.
6. Serve, sprinkled with more tarragon leaves.

Remarks:
If you don’t have any fresh tarragon, then use the dried herb, but don’t sprinkle any on top of the dish. The herb should only be used inside the sauce. And, of course, don't forget that dried tarragon is a lot stronger than when it's fresh so use about 1 1/2 Tsp.
The dish is ready once the cheese sauce has thickened.

Serving suggestions:
Serve with pasta or white rice.

Print Print | Sitemap
© Breizh Poellrezh SF 1994 - 2017