September 29th, 2009
We are happy to announce, that we had a little typo at our last site update and in our Newsletter.
At our last update, we set the price for the cookery course weekends to 219.-€, which of course was an error. So we are happy to announce, that the original price of 195.-€ is still valid.
Booking
Our apologies!
Posted in Blog |
September 28th, 2009
Even with the beautiful late summer, I decided to go for a more autumnnal dish. This dish I created for special friends of mine and they loved It and even though it might not be to everyone’s taste there will be variations of that dish.
This dish is for 4 people
- 4 chicken fillets( preferably free range)
- 2 bananas green
- 2 spoon mango chutney
- 3 shallots
- 1 teaspoon of garlic
- 4 spoon of sour cream
- ½ orange
- 1 lime
- 2 teaspoon curry powder (preferably from the Caribbean islands)
- Coriander and Chives
- 3 egg yolk
- Grated cheese mix mozzarella and cheddar
Cut the fillets in long stripes, and season with fresh herbs like chives and coriander, a little curry powder salt and pepper.
In a bowl mash the bananas with a fork, until soft and smooth. Add the mango chutney. Cut the shallots into small rings and add them to the bananas together with the garlic. Squeeze the orange and add as well the chunky bits. Half the lime and squeeze it into the bowl. Add a teaspoon of the curry powder (if you like it spicy add another teaspoon or go for madras curry or raz el hanout).Season it with salt and pepper. Mix all ingredients well, and last ad the egg yolks to the mixture.
Place the chicken fillets into an baking dish, and add the whole mixture over the chicken fillets until all of them are covered.
Preheat the oven to 200°C and put the dish in and bake for 20 minutes. Remove the dish from the oven and add the mixed grated cheese. Bake for another 10 to 12 minutes until the cheese is golden brown.
A Fantastic accompaniement to this dish is some Basmati rice or Jasmin rice.
(Note: If you like it less spicyt ad into the mixture a spoon of Honey. For a more spicy texture ad 1 teaspoon of cayenne pepper and a pinch of cinnamon.)
Download the recipe ‘Chicken Bake Atlantica’
Tags: bananas, chicken, chives, coriander, curry pwder, garlic, grated cheese, lime, mango chutney, orange, shallots, sour cream
Posted in Main Courses, Recipes |
August 4th, 2009
Come and discover the excitement of good food and wine. Learn to use ingredients and spices you have never dreamt of using before. Enjoy yourself on a week-end of culinary art and meet like-minded people.
Our cookery courses will start the beginning of November and will be held on six weekends until the end of February. Find out more about the dates and content.
Posted in Blog |
July 30th, 2009
For this recipe you will, preferably, need a wok, but it can also be done in a normal frying pan.
This recipe serves 4 people
Ingredients
- 3 cups of basmati or jasmine rice
- 3 chicken fillets cut in strips lengthways
- 100g of bacon or rashers, cut thinly
- 100g of small prawns, cooked and peeled
- 1 clove of fresh garlic, finely chopped
- 1 teaspoon fresh ginger, grated
- 1 tablespoon fresh coriander, finely chopped
- 1 tablespoon of maple syrup or honey
- ½ a red chilli, finely chopped (if you do not like it too spicy, remove the seeds)
- 1 -2 tablespoons Thai fish sauce
- 1 tablespoon of paprika
- 1 tablespoon of Cajun spice mix
- 1 slice of fresh pineapple finely chopped
- 1 mango, peeled and finely chopped
- 1 tablespoon of mango chutney
How to prepare the Jambalaya
Use a large pot to boil some water, add about 1 tablespoon of salt or if you prefer, 2 tablespoons of vegetable stock, which gives a softer and more delicate taste. Add rice and simmer until cooked to your liking. Drain the water through a fine sieve and put the aside.
Season the chicken with salt and pepper and a little Cajun spice mix. Take the wok and add 2 tablespoons of olive oil. Heat it on high heat until it slightly steams. Reduce the heat and add the chicken strips, garlic, ginger, and chilli. Stir the chicken constantly until it is light golden brown. Then add the bacon and stir for a further 2-3 minutes.
Add the rice, spices, pineapples, mangoes, coriander, and fish sauce and stir for another 2 minutes. Add the maple syrup and the mango chutney. Stir it in until fully infused into the mixture. Finally, add the prawns and give it a good stir.
Before serving, try the Jambalaya. If it is too spicy for you, add a little milk, or, if it is not spicy enough, you can add a small amount of the above-mentioned spices. If it needs some more saltiness add a little more fish sauce.
Tip: Do not use salt and pepper as it might spoil the delicate flavours of the jambalaya.
Download the recipe ‘Jon’s Jambalaya’
Tags: bacon, cajun spice mix, chicken, chili, coriander, garlic, ginger, honey, mango, mango chutney, maple syrup, paprika, pinapple, prawns, rice, thai fish sauce
Posted in Main Courses, Recipes |
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