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Η συνταγή και στα ελληνικά στο τέλος της ανάρτησης!
Valentine’s approaches really fast and although there is no such thing as Valentine in Greece, for commercial purposes we do, kind of, celebrate this here. I, usually, do not celebrate Valentine’s, because in my opinion there mustn’t be a special date to celebrate love. It is kind of prearranged and predicted. Love should be spontaneous and must have the surprise factor in it. I prefer an unexpected romantic dinner or lunch somewhere in the middle of the year, at some point of time when it is least expected, than an already known and predetermined one, a date when everyone celebrates exactly the same thing. It is so massive and commercialized that it loses its meaning and substance. What are your feelings about it?
All this is entirely my opinion and my opinion only. I don’t have anything against this particular celebration, neither do I have anything against anyone who celebrates that date. I prefer to do it differently, that’s all. And to prove this, I prepared a special love menu to share with you. Today I am posting not one, not two but three recipes. One for a special salad, another one for an entrée coming from the beautiful country of Portugal and a side dish which I am sure will impress your special person, if you serve it. Next week I will post about the last, but by no means least dish of this menu; the dessert. So, stay tuned.
You can choose to serve it either on Valentine’s or any other day you consider as a milestone in your life with your partner. It is an easy menu to fix, since we all want to be happy and restful when the time of dinner arrives. All the dishes are easy to prepare and the flavors are special and unique. You can make the vinaigrette and the potato puree one day before and the same you can do with the dessert. Make the chicken the same day and assemble the rest.
Since we are in the heart of winter and oranges are the fruits of the season, as a salad I chose to make a green one with orange slices, toasted pines and Halloumi, dressed in a honey/orange juice vinaigrette. Halloumi is a cheese coming from Cyprus and I think it circulates in many countries. It has a very unique taste and it is even better when you toast it.
For the entrée I decided to make Chicken Madeira. Madeira is a Portuguese archipelago that lies close to Tenerife, Canary Islands, in the North Atlantic Ocean. The archipelago consists of the islands of Madeira, Porto Santo, and the Desertas.
Madeira archipelago was the first of the several colonies Portugal acquired during the years of colonization.
It is a very touristic place with visitors year-round. It is famous for its wine and the New Year fireworks which are the largest in the world according to Guinness World Records.
Duchess Potatoes come from France and you can find about them in Auguste Escoffier’s book Le Guide Culinaire, Aide-mémoire de cuisine pratique. I simplified the recipe which used butter and heavy cream for a lighter and less fatty result.
Now for the dessert we will talk in my next post!
Green Salad with Orange, Pines and Halloumi Cheese (Serves 2)
Ingredients
80 gr. / 3 oz. of greens (I used green and red salad and arugula)
2 oranges in slices (You can see the pictures on how to slice it)
20 gr. / 1.5 tbsp toasted pines (you toast them by putting them in the oven at 150° C/ 300° F for about 10 minutes)
100 gr. / 3.5 oz. Halloumi Cheese
Salt and pepper
For the Vinaigrette
10 tbsp olive oil
3 tbsp orange juice
2 tbsp vinegar from white wine
2 tbsp honey
Chicken Madeira (Serves 3)
3 halves of chicken breasts
1.5 cup chicken stock
2 tbsp flour + some to flour the chicken breasts
1 cup Madeira wine
1 onion, sliced
30 gr. / 1 oz. dried porcini mushrooms
3 tablespoons butter
Salt and pepper
Olive oil
Duchess Potatoes (Serves 3)
1.5 kilos / 3 lb. potatoes
3 large eggs
100 gr. / 3.5 oz. melted margarine
1 teaspoon salt
Green pepper
4 tablespoons evaporated milk
1/3 cup melted butter
Instructions
Green Salad with Orange, Pines and Halloumi Cheese
For the Vinaigrette
You can make vinaigrette the day before and store it in the fridge.
Place all the ingredients in a glass vase and shake very well until the honey is completely dissolved.
Put in the fridge until you use it.
Cut the halloumi cheese in slices and toast in a non-stick frying pan until it takes a nice golden color.
Assembly
Cut the orange in slices as shown in the pictures.
Divide the greens in two plates throw the pines.
Arrange the orange slices and the halloumi cheese.
Pour as much of the vinaigrette as you think it is appropriate for you and serve.
Chicken Madeira
Place the dried porcini mushrooms in a bowl and add hot water to cover them.
Leave them there for as long as you prepare the chicken.
Cut the chicken breasts in fillets.
Each half breast gives two fillets plus the tenderloin.
Flour them slightly.
In a deep pan in medium/high heat pour a few tablespoons of olive oil.
Place the chicken fillets and cook them until they are done.
Remove and keep them warm.
In the same pan add more olive oil if necessary and sauté the onions and mushrooms after you have strained them until the onions become soft.
Add the 2 tbsp of flour and the chicken stock and whisk.
Salt and pepper it.
Lower the fire and let it simmer for about 10 minutes.
Add the Madeira wine and let it simmer for another 15 minutes.
Place the chicken fillets in and let them simmer with the sauce for 5 minutes.
Serve them immediately with the Duchess Potatoes.
Duchess Potatoes
Cook the potatoes in boiling water until fork-tender.
Drain them well.
Use a vegetable mill to mash the potatoes so as to have a smoother texture. You can always use the potato masher but it will take more time and effort to make the puree smooth without any lumps.
Add the eggs and the melted margarine.
Salt and pepper it.
Add the evaporated milk tablespoon by tablespoon so as to achieve the desired consistency.
You want the puree smooth but not runny.
Spoon the puree into a pastry bag fitted with a large star tip.
Pipe the mixture onto a large baking sheet covered with parchment paper.
Melt the 1/3 cup of margarine and drizzle over the potatoes.
Set oven to 200° C / 400°F.
Bake for about 18-20 minutes or until golden brown.
- 80 gr. / 3 oz. of greens (I used green and red salad and arugula)
- 2 oranges in slices (You can see the pictures on how to slice it)
- 20 gr. / 1.5 tbsp toasted pines (you toast them by putting them in the oven at 150° C/ 300° F for about 10 minutes)
- 100 gr. / 3.5 oz. Halloumi Cheese
- Salt and pepper
- 10 tbsp olive oil
- 3 tbsp orange juice
- 2 tbsp vinegar from white wine
- 2 tbsp honey
- You can make vinaigrette the day before and store it in the fridge.
- Place all the ingredients in a glass vase and shake very well until the honey is completely dissolved.
- Put in the fridge until you use it.
- Cut the halloumi cheese in slices and toast in a non-stick frying pan until it takes a nice golden color.
- Cut the orange in slices as shown in the pictures.
- Divide the greens in two plates throw the pines.
- Arrange the orange slices and the halloumi cheese.
- Pour as much of the vinaigrette as you think it is appropriate for you and serve.
- 3 halves of chicken breasts
- 1.5 cup chicken stock
- 2 tbsp flour + some to flour the chicken breasts
- 1 cup Madeira wine
- 1 onion, sliced
- 30 gr. / 1 oz. dried porcini mushrooms
- 3 tablespoons butter
- Salt and pepper
- Olive oil
- 1.5 kilos / 3 lb. potatoes
- 3 large eggs
- 100 gr. / 3.5 oz. melted margarine
- 1 teaspoon salt
- Green pepper
- 4 tablespoons evaporated milk
- ⅓ cup melted butter
- Place the dried porcini mushrooms in a bowl and add hot water to cover them.
- Leave them there for as long as you prepare the chicken.
- Cut the chicken breasts in fillets.
- Each half breast gives two fillets plus the tenderloin.
- Flour them slightly.
- In a deep pan in medium/high heat pour a few tablespoons of olive oil.
- Place the chicken fillets and cook them until they are done.
- Remove and keep them warm.
- In the same pan add more olive oil if necessary and sauté the onions and mushrooms after you have strained them until the onions become soft.
- Add the 2 tbsp of flour and the chicken stock and whisk.
- Salt and pepper it.
- Lower the fire and let it simmer for about 10 minutes.
- Add the Madeira wine and let it simmer for another 15 minutes.
- Place the chicken fillets in and let them simmer with the sauce for 5 minutes.
- Serve them immediately with the Duchess Potatoes.
- Cook the potatoes in boiling water until fork-tender.
- Drain them well.
- Use a vegetable mill to mash the potatoes so as to have a smoother texture. You can always use the potato masher but it will take more time and effort to make the puree smooth without any lumps.
- Add the eggs and the melted margarine.
- Salt and pepper it.
- Add the evaporated milk tablespoon by tablespoon so as to achieve the desired consistency.
- You want the puree smooth but not runny.
- Spoon the puree into a pastry bag fitted with a large star tip.
- Pipe the mixture onto a large baking sheet covered with parchment paper.
- Melt the ⅓ cup of margarine and drizzle over the potatoes.
- Set oven to 200° C / 400°F.
- Bake for about 18-20 minutes or until golden brown.
- 80 γρ. σαλάτα πράσινη, κόκκινη και ρόκα
- 2 πορτοκάλια σε φέτες (μπορείτε να δείτε τις εικόνες για το πώς να το κόψουμε)
- 20 γρ. ψημένα κουκουνάρια (τα τοποθετούμε στο φούρνο στους 150° C για περίπου 10 λεπτά)
- 100 γρ. χαλούμι
- Αλάτι και πιπέρι
- 10 κ.σ. ελαιόλαδο
- 3 κ.σ. πορτοκάλι χυμό
- 2 κ.σ. ξίδι από λευκό κρασί
- 2 κ.σ. μέλι
- Μπορείτε να κάνετε τη βινεγκρέτ την προηγουμένη και να τη διατηρήσετε στο ψυγείο.
- Τοποθετήστε όλα τα συστατικά σε ένα γυάλινο βάζο και ανακινήστε πολύ καλά μέχρι να διαλυθεί τελείως το μέλι.
- Βάλτε στο ψυγείο μέχρι να το χρησιμοποιήσετε.
- Κόψτε το χαλούμι σε φέτες και ψήστε το σε ένα αντικολλητικό τηγάνι ή στην τοστιέρα μέχρι να πάρει ένα ωραίο χρυσό χρώμα.
- Κόψτε το πορτοκάλι σε φέτες, όπως φαίνεται στις φωτογραφίες.
- Χωρίστε τη σαλάτα σε δύο μερίδες και ρίξτε τα κουκουνάρια.
- Τακτοποιήστε τις φέτες πορτοκαλιού και το χαλούμι.
- Ρίξτε τόση από τη βινεγκρέτ όση νομίζετε ότι είναι κατάλληλη για εσάς.
- Εγώ έβαλα από 3 κουταλιές στο κάθε πιάτο.
- 3 μισά στήθη κοτόπουλου
- 1,5 φλ. ζωμό κοτόπουλο
- 2 κ.σ. αλεύρι + μερικό για το αλεύρωμα των φιλέτων
- 1 φλ. κρασί Μαδέρα
- 1 κρεμμύδι, κομμένο σε φέτες
- 30 γρ. αποξηραμένα πορτσίνι
- 3 κ.σ. βούτυρο
- Αλάτι και πιπέρι
- Ελαιόλαδο
- 1,5 κιλό πατάτες
- 3 μεγάλα αυγά
- 100 γρ. λιωμένη μαργαρίνη
- 1 κ.γ. αλάτι
- Πράσινο πιπέρι
- 4 κ.σ. γάλα εβαπορέ
- ⅓ φλ. λιωμένο βούτυρο
- Τοποθετήστε τα αποξηραμένα πορτσίνι σε ένα μπολ και προσθέστε ζεστό νερό να τα καλύψει.
- Αφήστε τα εκεί για όσο χρονικό διάστημα ετοιμάζετε το κοτόπουλο.
- Κόψτε τα στήθη κοτόπουλου σε φιλέτα.
- Κάθε μισό στήθος δίνει δύο φιλέτα συν τη μικρή λωρίδα κρέατος που εξέχει.
- Αλευρώστε τα ελαφρά.
- Σε ένα βαθύ τηγάνι σε μέτρια/υψηλή θερμοκρασία, ρίξτε μερικές κουταλιές ελαιόλαδο.
- Τοποθετήστε τα φιλέτα κοτόπουλο και ψήστε έως ότου είναι έτοιμα.
- Αφαιρέστε και κρατήστε τα ζεστά.
- Στο ίδιο τηγάνι, προσθέστε λίγο ακόμα ελαιόλαδο και σοτάρετε τα κρεμμύδια και τα μανιτάρια αφού τα έχετε στραγγίσει, μέχρι να μαλακώσουν τα κρεμμύδια.
- Προσθέστε τις 2 κουταλιές της σούπας αλεύρι και το ζωμό κότας και ανακατέψτε.
- Αλατοπιπερώστε.
- Χαμηλώστε τη φωτιά και αφήστε να σιγοβράσουν για περίπου 10 λεπτά.
- Σβήστε με το κρασί Μαδέρα και αφήστε να σιγοβράσουν για άλλα 15 λεπτά.
- Ρίξτε και τα φιλέτα του κοτόπουλου και αφήστε τα να σιγοβράσουν με τη σάλτσα για 5 λεπτά.
- Σερβίρετε αμέσως με τις Πατάτες της Δούκισσας.
- Μαγειρέψτε τις πατάτες σε νερό που βράζει μέχρι να μαλακώσουν.
- Στραγγίζετε καλά.
- Χρησιμοποιήστε το μύλο λαχανικών για να λιώσετε τις πατάτες ώστε να έχουν μια πιο απαλή υφή. Μπορείτε πάντα να χρησιμοποιήσετε το εργαλείο που τις λιώνουμε στην κατσαρόλα αλλά θα πάρει περισσότερο χρόνο και προσπάθεια για να γίνει ο πουρές λείος χωρίς σβώλους.
- Προσθέστε τα αυγά και τη λιωμένη μαργαρίνη.
- Αλατοπιπερώστε.
- Προσθέστε το γάλα εβαπορέ κουταλιά-κουταλιά έτσι ώστε να επιτευχθεί η επιθυμητή υφή.
- Θέλουμε τον πουρέ, απαλό, αλλά όχι υδαρή.
- Με ένα κουτάλι βάζουμε τον πουρέ σε ένα κορνέ ζαχαροπλαστικής, με φαρδύ στόμιο που σχηματίζει αστέρι.
- Στρώνουμε ένα ταψί με χαρτί ψησίματος και με το κορνέ φτιάχνουμε σαν μικρούς μπεζέδες.
- Λιώστε το ⅓ κούπας μαργαρίνη και ραντίστε πάνω από τις πατάτες.
- Προθερμάνετε το φούρνο στους 200° C.
- Ψήστε για περίπου 18-20 λεπτά ή μέχρι να ροδίσουν.