Coconut Milk Curry Chicken

Ingredients

• 500 gr chicken breasts ( boneless, skinless and diced )
• 1 or 2 onions, sliced
• 1/2 hot green pepper,sliced
• 1 can coconut milk
• 3 Tbs sweet Chilli sauce
• 2 Tbs curry powder
• 2 Tbs soya sauce
• 3 Tbs oil
• a pinch of black pepper and salt
• 1 tsp corn flour mixed with a little water until it gets thick

Directions

1. In a large skillet or in a wok heat oil, and fry chicken pieces
2. Take off chicken and fry onions and green pepper lightly
3. Add fried chicken to onions
4. Pour coconut milk over chicken mixture
5. Add curry powder, Chilli sauce and soya sauce
6. Mix well all together. Cook on high heat for a minute
7. Add cornflour  mixed with a little cold water 
8. Mix well
9. Lower heat to medium low
10. Simmer for a few minutes until sauce becomes creamy
11. Serve with white rice

Chicken Liver Pate

Ingredients

• 500 gr chicken livers, cleaned well, drained
• 2 onions, chopped
• 2 hard boiled eggs
• 2 Tbs oil
• 50 gr butter
• 50 mg cream
• 2 tsp cognac
• 10 grinds black peeper (optional)
• 1 tsp salt
• a pinch of pepper and paprika

Directions

1. Pour the oil on a small saucepan. Cook onions until light brown.
2. Add  chicken livers. Cook well for about 10 minutes. Let cool.
3. Put the liver mixture in a food processor. Or with a hand blender, blend the  mixture until smooth.
4. Add  hard boiled eggs, butter, cream, pepper, paprika, cognac. Process until smooth.
5. Wrap with plastic a bowl or a tube pan.
6. Transfer the liver mixture to the plastic wrapped container.
7. Press it well.
8. Cover it with plastic wrap.
9. Refrigerate at least  for 5 hours.
10. Serve with toasts, accompanied by onion , berries or another jam.
11. You can also serve with pears poached on wine. Note: See recipe-- In Desserts

Chicken Schnitzel with Tomato Sauce

Ingredients

• 6 thin chicken cutlets
• 2 eggs
• 1 C bread crumbs ( more if needed )
• 1 C flour
• 1 Tbs Dijon Mustard
• 1 tsp salt, a pinch of pepper
• 1/4 C oil for frying

Directions

1. Prepare 2 plates and a bowl side by side.
2. On the bowl beat eggs with mustard and 1/2 tsp salt.
3. On one plate mix flour with 1/2 tsp salt and a pinch of pepper.
4. On the other plate put the bread crumbs.
5. Coat chicken cutlet with flour, shake off any excess.
6. Dip chicken cutlet afterwards in egg.
7. Then coat cutlet with bread crumbs.
8. Shake off extra bread crumbs.
9. Fry the cutlets with hot oil until golden brown and well cooked. About 2 minutes per side.
10. Place them on paper towel that will absorb the excess oil.
11. Serve immediately.
12. Pour tomato sauce over the schnitzel. Sprinkle grated gruyere cheese ( Swiss cheese )
13. Serve with French fries, rice or noodles.

TOMATO SAUCE

Ingredients

• 3 Tbs tomato paste
• About 1/2 C water
• 1 C tomato juice ( bottle or carton )
• 1 small onion , chopped
• 2 Tbs oil

Directions

1.  Cook  onions in oil until light brown .
2. Add tomato paste, water and tomato juice.
3. Let simmer about 10 minutes in medium heat.

Chicken Soup

Ingredients

• 1 medium chicken or 1/2 kg chicken neck or feet
• Water for boiling chicken
• 3 medium stalk leeks, chopped or thinly sliced
• 3 carrots, chopped or sliced
•  1 stalk celery and the young leaves, chopped or cut up
• 1/2 Lt water for cooking vegetables
• 1 Tbs chicken soup mix ( Knorr, etc...)
• 1 Tbs vegetable soup mix ( Knorr, etc...)
• 2 C tomato juice ( bottle or carton)
• 1/2 C vermicelli or star or alphabet shaped pasta
• Salt and pepper

Directions

1. Clean the chicken
2. Put the chicken in a large soup pot, cover with water.
3. Bring to a boil. When it starts to boil , reduce heat, add the chicken and vegetable soup mix. Simmer for almost an hour,  remove the foam that forms on top from time to time.
4. Remove chicken from the pot. Let it cool . Shred part of the chicken to small pieces. Use about 1 C shredded chicken meat.
5. Put the vegetables to another pot. Cover with water. Cook in medium high heat. When it starts to boil, reduce heat, simmer for 5 minutes, until almost tender. Add the vermicelli and the shredded chicken meat. Cook for 5 more minutes.
6. Add the vegetable mixture to the chicken broth.
7. Add tomato juice, salt and pepper.

Bouchee a la Reine

Bouchee a la Reine is a specialty composed of vol- au- vent shell filled with chicken / fish with Beshamel.
This recipe focuses on chicken-based filling. You may replace the chicken with fish.

Ingredients

• 1 chicken
• 1 onion, chopped
• 2 carrots, cut to small cubes
• 1/2 kg. button mushrooms
• 2 Tbs oil
• 50 gr butter
• 50 gr flour
• 1 lt. milk
• 1 tsp salt, 1/2 tsp nutmeg, a pinch of pepper
• for the shells - 1 kg puff pastry

Directions

1. Prepare filling:
1. Place the chicken in a saucepan. Cover it with water. Bring to a boil, then simmer until the chicken meat is tender. 
2. Take off the bones and cut the chicken meat into small pieces. 
3. Cut the onions and carrots to small pieces. 
4. Cut the mushrooms in quarters. 
5. In a frying pan put the oil and cook the onions, then add the carrots. Simmer for a minute. Add the mushrooms. Cook until all the liquid is evaporated.
2. Make a Bechamel sauce:
• Melt butter in a medium saucepan over medium heat.
• Add flour.
• Cook, stirring for 1 minute or until bubbling.
• Remove from heat.
• Slowly add milk, whisking constantly until mixture is smooth.
• Add salt, nutmeg and pepper
• Return to heat. Cook, stirring with a wooden spoon until sauce is very thick.
• Remove from heat.
3. Add the diced chicken, the cooked onions, carrots and mushrooms to the bechamel sauce.
4. Make vol-au-vent shells:

• Roll out the pastry on a floured surface.
• Each vol- au- vent shell is composed of 2 round layers of 7 cm. diameter.
• You have to cut the central of one of the layers to create a ring.
• Place the pastry ring on top of the  entire one. This doubles the height of the sides of the finished vol- au- vent shell.
• You bake also the middle part which you cut out. You use it as a lid when you serve the bouchee a la reine.
• Preheat the oven to 200C - 220C before putting the unbaked vol- au- vent shells into the oven.
• Bake until golden brown, about 20 minutes.Once baked they will be firm and well risen.
5. Fill the vol- au- vents rapidly.                 
6. Serve accompanied by green salad.