by Danica | Jul 1, 2020 | Featured, GloKitchen
Britain’s love affair with chicken seems to be a lasting one. Since the end of post-war rationing, Britain experienced a steady increase in consumption of poultry. Nowadays chicken meat is more or less a staple, not least due to the popularity of fast food restaurants and their chicken nuggets. Usually combined with French fries, chicken nuggets or goujons, can however make a wonderful pairing with healthy salad. The goujons are easy to cook and just as fast to prepare at home than waiting in line to fetch takeout. Another bonus is that you will know exactly what’s in your food. For best meat quality, opt for organic, free-range meat to ensure best flavour quality and rearing practice.
This home-made version of chicken nuggets boasts with authentic ingredients and full flavours, pairing nutty, umami Parmigiano-Reggiano and fragrant oregano with succulent chicken breast. Serve on a bed of mixed leaf salad and lunch is sorted.
Ingredients:
For 2 portions
2 free-range chicken breasts, approx. 145g each, cut into 11-12 pieces
1 medium-sized egg
5 heaped tbsp. finely grated Parmigiano-Reggiano
5 tbsp. bread crumbs
2 tbsp. flour
1heaped tsp. oregano
1 clove of garlic
Salt, pepper and dried chili flakes to taste
Vegetable or olive oil for frying
Mixed leaf salad and cucumber to serve (Dressing: Extra virgin olive oil, lemon juice, mustard, salt, pepper)
What you’ll need:
Chopping board, ideally glass for handling the raw meat
Large kitchen knife
3 deep plates/ bowls
1 regular plate
Grater
Fork
Teaspoon
Tablespoon
Frying pan (with lid)
Kitchen tongs or spatula
Kitchen roll (for drying off excess oil)
Baking tray, lined with non-stick baking paper
Small bowl (for salad dressing)
Method:
- Prepare the deep plates for battering the chicken strips. The first bowl contains flour. For the second bowl, crack an egg and use a fork to beat it. For the third bowl, mix breadcrumbs, Parmigiano-Reggiano cheese, oregano, garlic, a pinch of salt and dried chili flakes as well as a dash of black pepper. Place a piece of kitchen roll on a plate which will dry off the excess oil from the chicken goujons after frying.
- Chop the chicken breast into 11-12 equally sized pieces.
- Note: Be careful when handling raw chicken. Do not wash the chicken breasts and keep them separate from cooked foods. Use separate kitchen utensils for raw poultry. When cleaning your kitchen utensils and work surfaces after handling raw meat, especially chicken, make sure to be as thorough as possible. Use antibacterial cleaner for all work surfaces and kitchen utensils to avoid any contamination (and cross-contamination) with salmonella or any other pathogens.
- Take each of the chicken strips with a pair of kitchen tongs and dip them first into the flour and then the beaten egg before rolling them in the breadcrumb and Parmesan mixture. Make sure that every bit of the chicken piece is covered.
- Heat up vegetable oil (or any other oil suitable for frying) in a frying pan (the pan should be covered in 1-1.5cm of oil). Fry the pieces until golden brown and use the tongs to turn them over.
- Note: The frying process may create some smoke and strong cooking smells, so make sure to cover the pan with a lid and have adequate ventilation systems in place, such as a range hood or an open window. The smell of frying oil can also penetrate clothes, so make sure to keep away any delicates from the kitchen during the cooking process.
- After frying, place the chicken goujons on a plate and dab off excess oil with kitchen roll.
- Pre-heat the oven to 180°C (fan)/ Gas mark 5. Place the chicken pieces on a baking tray and cook for a further 10 minutes in the oven. The chicken is cooked thoroughly as soon as it does not appear translucent and of a slightly pinkish colour anymore.
- Prepare a handful of mixed salad leaves per portion and mix 1 tbsp. extra virgin olive oil, 3 tbsp. water, 1 tbsp. lemon juice, ½ tsp. Dijon mustard and a dash of salt and pepper for the dressing. Divide the chicken goujons into two portions and add to the salad leaves. Drizzle with dressing and some more olive oil. Add a sprinkle of Parmigiano-Reggiano and garnish with cucumber slices.
(Credit to: Castelli/Parmigiano for these beautiful recipes)
http://www.castelli-uk.com
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by Danica | Jun 17, 2020 | Featured, General, GloKitchen
Spinach & Parmesan Mini Quiches
Mostly utilized in Italian-themed dishes such as pasta or pesto, Parmigiano-Reggiano cheese is much more versatile though and can add unique flavour to all kinds of dishes. The strong flavour of fresh goat’s cheese and the umami flavour of Parmesan cheese enhance the eggs and spinach used in this recipe for Mini Quiche Tartlets exceptionally well. Paired with walnuts and seasoned with aromatic nutmeg, these mini quiches bring a flavour explosion to the taste buds. The size of these tartlets not only proves to be the perfect individual portion for an elaborate brunch with one savoury treat after the next, it is also ideal as a lunch treat, served alongside baby leaf salad or fresh rocket.
Ingredients:
For 6 tartlets, ø12cm
For the base:
125g plain white flour
100g wholemeal flour
150g butter, salted (extra butter for greasing and for the pot)
1.5 tsp. baking powder
For the filling:
3 medium-sized eggs
150g fresh goat’s cheese
180ml milk
125g fresh spinach (approx. 110g after cooking)
50g walnuts, chopped
Salt, black pepper and ground nutmeg to season
Fresh rocket to serve
Olive oil to serve
What you’ll need:
Flat baking tray to carry the tartlet moulds
6 tartlets (ø12cm), ideally made from silicone (if moulds are metal, use butter for greasing)
Kitchen scales
Grater
Pot
Strainer or colander
Mixing bowl
Whisk
Teaspoon
Large spoon for stirring
Chopping board
Knife
Method:
- In a mixing bowl, combine the flours with baking powder. Cut salted butter into small cubes and add to the mixture.
- With your hands to knead the dough until the crumbs form a uniform mass. Divide the dough into 6 portions.
- Place the tartlet moulds on a flat baking tray. Press each dough portion firmly and evenly into the moulds. In case you use moulds other than silicone, grease them with butter first. Chill the pastry in the fridge for 30 minutes.
- In the meantime, wash the spinach thoroughly and drain by using a strainer or colander. Heat a pot with a teaspoon of butter. Add the spinach leaves and half a teaspoon of ground nutmeg. Cook the spinach for several minutes until the leaves are wilted. Let it cool.
- Prepare the quiche filling by combining eggs, fresh goat’s cheese and milk in a mixing bowl. Whisk the mixture thoroughly. Add a dash of sea salt, half a teaspoon of black pepper and another half teaspoon nutmeg to season.
- Chop the walnuts into small pieces and stir into the egg mixture. Add the seasoned cooked spinach to the bowl as well, but make sure to drain access water.
- Pre-heat the oven to 180°C (fan, middle rack).
- Take the tartlets from the fridge and carefully fill them with the egg mixture.
- Bake them for 30 – 40 minutes.
- Serve with a drizzle of olive oil and a side of fresh rocket.
(Credit to: Castelli/Parmigiano for these beautiful recipes)
http://www.castelli-uk.com
by Danica | May 22, 2020 | Featured, GloKitchen
This flaky delight couples sweet leeks, fresh asparagus, succulent pancetta and nutty Parmigiano-Reggiano with an egg! Pleasing both the eye and the appetite, these delicious tarts are perfect for a celebratory brunch or lunch or even a picnic. Enjoy hot or cold!
Asparagus, Leek and Parmigiano-Reggiano Puff Pastry Tarts
Ingredients
- 1 ready-made puff pastry sheet
- 1 large leek or two small ones
- Butter (approx. 15-20g for sautéing the leeks and another 10g for the asparagus)
- 70g pancetta cubes
- 125g asparagus tips (between 6-8 stalks per tart)
- 50g grated Parmigiano-Reggiano
- 3 eggs (2 medium or large and one small for glazing the edges of the dough)
- Cracked black pepper and salt to taste
- Parsley (optional)
Instructions
- Pre-heat the oven.
- Unroll a sheet of ready-made puff pastry. Cut the dough in half. Then roll up each side to create a barrier of about 1-1.5cm width.
- Alternatively, instead of rolling up the sides, take a knife and lightly score a smaller rectangle into the dough. With a fork, prick the inside of the rectangle of each tart.
- Place the tarts in the oven and bake on the middle-rack for about 10 minutes at 190°C (fan) or Gas Mark 5 and then another 10 minutes on low heat (100°C, Gas Mark 1).
- In the meantime, wash the leeks and cut into thin slices.
- Place the slices in a colander and separate all individual rings by pushing them out with your fingers. Then wash the rings again under cold water.
- Melt butter in a pan. Then add the pancetta cubes and let them sizzle for a minute.
- Add the leek rings and cook until soft. Add a dash of salt if needed (the pancetta already adds saltiness) and some black pepper.
- Place the cooked leeks on a plate to cool.
- In the frying pan, melt some more butter. After washing the asparagus and cutting off the wooden lower part, place the stalks in the pan and sauté them for several minutes to slightly soften them. Take them off the heat and let them cool.
- Remove the tarts from the oven. If the middle of the dough has risen, take a fork or tablespoon and carefully push the dough down and let the risen edges stay up. Then divide the cooked leeks among the two tarts.
- Sprinkle half of the grated parmesan on top.
- Place either 3 or 4 sautéed asparagus stalks on the left and right side of each tart. T
- hen carefully crack open one egg over the middle of each tart.
- Crack the third egg in a bowl and whisk with a fork. Take a pastry brush and coat the edges of each tart with the egg for better browning in the oven.
- Place the tarts in the oven and bake for a further 15-20 minutes until the eggs are cooked. If after 10 minutes in the oven the edges are getting too dark, reduce the heat and leave in the oven for the remaining time.
- Remove from the oven and serve with parsley (optional). The tarts can be enjoyed warm or cold.
With thanks to http://www.castelli-uk.com/
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