Chicken legs prepared in the oven.

Chicken legs prepared in the oven.

 

Ingredients:

• 4 medium – large chicken legs.
• ½ tsp. of dried Basil.
• ½ tsp. of dried Rosemary.
• 1 tsp. of wasabi/sesame seed dip.
• 1 ½ tsp of mushroom bruschetta mix.
• 1 tsp. Italian herbs.
• 1 clove of garlic.
• 3 black peppercorns.
• Pinch of salt.
• 2 tbsp. of sweet soy sauce.
• 2 tbsp. of olive oil.
• 100 gr. of butter or margarine.
• 800 ml. water.

 

Preparation:

1. Clean the chicken legs with lukewarm water. And cut away what you’re not going to eat. (usually they are not cleaned properly when you buy them at the supermarket)
2. Cut off the drumstick, they will fit better in your baking dish. And make some small cuts in the skin. (in the drumsticks and the thighs)
3. Grab your mortar to make the marinade.
4. Grind the garlic, peppercorns, salt and the wasabi/sesame seed dip to a smooth pulp.
5. Add the olive oil to the pulp in the mortar, and mix it.
6. Now add the basil, rosemary, and the Italian herbs. And grind this into the mixture. (too release the flavors in the mixture)
7. Now add the soy sauce and the mushroom bruschetta, and mix it in with a small whisk. And leave it for 10 to 15 minutes.
8. Grab a small basting brush, and coat the chicken with the mixture.
9. Cover the baking dish with plastic film, and let the chicken marinate for an hour.
10. Slice the butter or margarine in medium chunks en divide it throughout the baking dish.
11. Pre-heat your oven at 160 .
12. Remove the plastic film and put the baking dish in the oven for 1 hour, turning the chicken every 20 minutes.
13. Boil the water and pour it in the baking dish. (don’t pour it on the chicken, but next to it)
14. Put it back in the oven and let it cook for another hour. Turning the chicken one more time after 30 minutes.
15. For me the chicken is done, when you lift it and the meat falls right of the bone…

You can serve it with any vegetable and with rice, pasta or potatoes. Bon appetit!!!

Old fashioned hash with potatoes

Old fashioned Hash with potatoes (4-6 pers.)

 

Ingredients:

 

• 750 grams of beef (Every kind of beef is good. But preferably beef for stewing, because there is a rim of fat to the meat. That will keep the meat moist and succulent).
• 100 grams of butter.
• 500 ml. boiling water.
• 5-6 medium sized onions.
• 6-7 medium sized floury potatoes.
• 1-2 beef stock cubes.
• 2 bay leafs.
• 4 cloves.
• 2 tablespoons of flour.
• Some salt.
• Some black pepper.

 

Preparation:

 

1. Slice the beef in chunks (not too small in size).
2. Clean the onions and also slice them in to chunks (also not too small in size).
3. Stick two cloves into one bay leaf, and do the same with the other one.
4. Heat up the stew pan with the butter.
5. When the butter is changing color to light brown, you can put the meat into the pan (stir the meat! This will keep it from sticking to the bottom of the pan).
6. After 2-3 minutes add the onions (keep stirring).
7. Crumble the stock cubes into the pan while stirring slowly.
8. Do the same with the flour.
9. Add the boiling water while still slowly stirring.
10. Let it boil for about 3-4 minutes, then turn down the heat fully until it is simmering.
11. Add the bay leafs with cloves, some salt and pepper to your liking and put the lid on the pan slightly tilted.
12. Let it simmer for about 3 hours. Stir it every half hour.

 

Serve with boiled floury potatoes or mashed potatoes. Bon appetite!!!!

Chicory salad

Chicory salad (4. Pers) Cold.

Ingredients:

• Four medium-sized trunks of chicory.
• 200 grams of ham.
• 200 grams of cheese.
• 3 medium eggs.
• A bottle of mustard honey dressing.

You can put in more ingredients if you like, but this is how we like it.

 

Preparation:

1. Remove the outer leafs of the chicory, if they not look nice.
2. Split down the middle, and down the middle again. (You will have quarter trunks.)
3. Slice the quarters and discard the last part with the roots.
4. Wash thoroughly and drain the water. (Leave it for about 10 minutes.)
5. In the meantime put some water on, to boil the eggs. (Boil the eggs 4 to 5 minutes.)
6. Dice the ham and cheese finely.
7. After draining the chicory, put it in a large salad bowl.
8. Mix the dressing with the chicory. (I will put about 200 - 250 ml in, but you can put in more or less after your own taste.)
9. Peal the eggs, and dice them.
10.  Mix the ham, cheese and eggs through.
11.  Ready to serve.

This can be served as an entrée or side dish, but also as a main course served with potatoes or pasta. Bon appetite!!!!!!

Raw endive stew

 

Raw endive stew (4 Pers.)

 

Ingredients:

• 800 grams Endive sliced
• 600 grams Potatoes
• 300 grams Bacon cubes
• Pinch of Salt

 

Preparation:

1. Peel the potatoes and dice them in large pieces (depending on the size of the potato, to reduce boiling time)
2. Cook them in water with big pinch of salt, until tender.
3. Heat a frying pan without butter or oil, because you will use the lard from the bacon. Fry the bacon until crisp. Don’t discard the lard, you will use it later in the stew.
4. Wash the sliced endive with cold water and let it drain.
5. Drain the potatoes and mash them in a large pot.
6. Mash half of the endive through and half of the bacon including the lard.
7. If it’s mixed properly then put in the other half of the endive and bacon, and start mashing again. (mashing the endive releases the flavor)
8. Serve immediately.

You can serve this meal with pork or beef. Your choice. Bon appetite!!!!!!