Lebanese salad is easy, healthy and delicious, This is my version of “Tabbouleh”, with spicy chicken and turkey cakes, perfect combination!

2 – SALADA LIBANESA AO MEU ESTILO ,”TABULE” ACOMPANHADA DE SABOROSOS BOLINHOS DE FRANGO E PERU, UMA PERFEITA COMBINAÇÃO!

3- ENSALADA LIBANESA A MY ESTILO ,”TABULE” Y EXQUISITAS HAMBURGUESAS DE POLLO Y PAVO CON ESPECIAS!

Spicy chicken and turkey cakes by katyarichkitchen

Ingredients

• 350 g chicken breast minced
• 350 g turkey breast minced
• 50 g bulgur
• 1 medium brow onion, finely chopped,( using a food processor)
• 2 tsp chilli pepper
• 1 tsp ground cumin
• 1 tsp oregano
• 1 tsp ground allspice
• 2 tsp chicken powder
• 1 dessertspoon olive oil
• 1 tbsp parsley, finely chopped
• 1 dessertspoon mint, finely chopped
• salt and fresh ground black pepper
• juice of half lemon for the cakes mixture
• juice of half lemon for the bulgur
• lemon wedge to serve
•  olive oil to fry
• makes 20

Method

1. Place bulgur in a medium bowl, cover with hot water, add 1 tsp of salt and juice of half lemon. Leave for 10 minutes, drain. Rinse  bulgur under cold water and squeeze to remove excess of liquid.
2. In a large bowl, combine chicken and turkey with bulgur, onion,chilli pepper, ground cumin, oregano, chicken powder, olive oil, parsley , mint, juice of half lemon, salt and pepper to taste, mix well.
3. Heat the olive oil in a non-stick frying pan, over a medium heat,  then take a spoon full of the mixture and place into the pan creating a small round with the spoon. Repeat with another spoon of the mixture and continue until all the mixture is used.
4. After few minutes turn and cook other side for further few minutes, or until they are completely cooked, lightly brown. Then remove from the pan, drain well with a kitchen paper.

Tabbouleh salad

Lebanese salad by katyarichkitchen

serves 4

Ingredients

• 1/2 bag of watercress, roughly chopped
• 1 cup of parsley, finely chopped
• 1/2 cup of mint, finely chopped
• 50 g bulgur
• 2 shallots
• 3 medium tomatoes, diced
• 2 tbsp olive oil
• juice of 1 lemon and half
• salt and fresh ground black pepper

Method

1. Place the bulgur in a medium bowl, cover with hot water, add 1 tsp of salt and juice of half lemon, stand for 10 minutes, drain and rinse it under cold water, drain well and squeeze to remove excess water.
2. In a large bowl, combine bulgur with all remaining ingredients, and season to taste.
3. Serve with spicy chicken and turkey cakes, and pita bread.

2- BOLINHOS DE FRANGO E PERU……………………………

INGREDIENTES PARA 20 BOLINHOS

• 350 g de peito de peru moído
• 350 g de peito de frango moído
• 50 g de bulgur (trigo para quibe)
• 1 cebola média picada no multi processador
• 2 colheres (café) caldo granulado (em pó) de frango
• 2 colheres (café) pimenta picante moída
• 1 colher de azeite de oliva
• 1 colher (café) cominho em pó
• 1 colher (café) orégano
• 1 colher (café) allspice ( é um condimento com noz moscada, cravo e canela em pó), senão encontrar, substituir por noz moscada
• 2 colheres de salsinha, bem picada
• 1 colher  de hortelã ou menta, bem picada
• sal e pimenta negra em grão moída
• suco de 1 limão
• limão para servir
• azeite de oliva para fritar

Modo de preparo

1. Deixar o trigo de molho em água quente com 1 colher de café de sal e suco de meio limão,  por 10 minutos, escorrer bem, lavar na água fria e tirar todo o excesso de água.
2. Em outra vasilha, misturar o frango, o peru, o bulgur, a cebola, o caldo de frango, pimenta picante, 1 colher de azeite de oliva, orégano, cominho em pó, o allspice (opcional), a hortelã, a salsinha e o suco de meio limão, mexer bem e salpimentar.
3. Esquentar o azeite de oliva em fogo médio, em uma frigideira antiadherente, e encher uma colher com a mistura da carne e colocar na frigideira e com a mesma colher formar o bolinho, continuar o mesmo procedimento até terminar.
4. Servir com a seguintes salada de tabule .

SALADA LIBANESA TABULE

INGREDIENTES PARA 4 PESSOAS

• 1/2 masso de rúcula ou agrião bem lavados, picar com a mão
• 1 xícara de chá de salsinha, bem picada
• 1/2 xícara de hortelã ou menta, bem picada
• 3 tomates em cubos
• 50 g de bulgur (trigo para kibe)
• 2 chalotas ou cebolas pequenas bem picadas
• limão
• azeite de oliva
• sal e pimenta negra em grão moída

COMO PREPARAR

1. Deixar o trigo de molho em água quente com uma colher de café de sal e suco de meio limão,  por 10 minutos, lave bem em água fria e escorrer bem o excesso de água. 
2. Em uma tijela, misturar o trigo com os demais ingredientes, acrescente sal, pimenta, limão e azeite de oliva e sirva com os bolinhos da receita anterior e pão sirio ou pão pita.

3- HAMBURGUESA DE POLLO Y PAVO CON ESPECIAS…..

Ingredientes para 20 hamburguesas

• 350 g de pechuga de pavo picada
• 350 g de pechuga de pollo picada
• 50 g de  Bulgur fino 
• 1 cebolla mediana, bien picada, en  multi procesador
• 2 cucharaditas de caldo granulado de pollo
• 2 cucharaditas de pimentón picante
• 1 cucharadita de comino
• 1 cucharadita de oregano
• 1 cucharadita de allspice ( un especia con nuez moscada, clavo y canela molida bien mezclado) o sustituir por nuez moscada
• unas ramitas de perejil, picada
• 1 ramita de menta fresca o hierbabuena,  picada
• sal y pimienta negra en grano molida
• aceite de oliva para freír

PREPARACIÓN

1. Poner el bulgur en remojo con agua caliente, añadir una cucharadita de sal y zumo de medio limón y dejar por 10 minutos, pasar por agua fría, escurrir bien para quitar bien el agua.
2. En un bol, añadir el bulgur, a carne picada, la cebolla, el caldo granulado de pollo, el pimentón picante, el comino. el oregano, el allspice o nuez-moscada, zumo de medio limón, el perejil y la hierba buena, el sal y la pimienta y mezclar todo muy bien.
3. En un sartén, calentar aceite a fuego medio y añadir una cuchara llena de la mezcla de pollo y pavo y con la misma cuchara formar la hamburguesa, continuar el mismo procedimento hasta que terminar. Freír hasta que se doren.
4. Servir junto a la ensalada tabule.

ENSALADA TABULE PARA 4 PERSONAS

INGREDIENTES

• 50 g de bulgur
• 1/2 bolsa de berros
• 1 taza  de perejil picado
• 1/2 taza de  hierbabuena o menta fresca picada
• 3 tomates en trocitos
• 2 chalotas en trocitos
• zumo de 1 limón
• aceite de oliva
• sal y pimienta negra en grano molida

PREPARACIÓN

1. Poner el bulgur en un recipiente con agua caliente, 1 cucharadita de sal y zumo de medio limón, y dejar de remojo por 10 minutos, pasar por agua fria, escurrir bien todo el exceso de agua.
2. En un bol o ensaladera, agregar todos los ingredientes y aliñar con aceite de oliva, zumo de un limón, sal y pimenta a gosto.
3. Sirva con las hamburguesas de pavo y pollo, y pan pita.

Buen provecho!

Viva Spain..another national holiday and for the sunny and beautiful day my one roast yummy..”Drunk Chicken” (Frango Borracho)

katyarichkitchen.com

Serves 4

Ingredients

• 1.5 kg whole chicken
• 1 lemon
• 7 garlic cloves
• 1 tbsp butter
• small bunch of fresh thyme or 2 tbsp  dried thyme
• mix of fresh ground pepper such as black, white, green, Jamaican etc.
• 8 whole fresh black pepper
• 1 can of beer 500ml, room temperature
• salt

Preheat oven Gas 5 375˚F, 190˚C 15 minutes before roasting the chicken.

1. Throughly wash chicken, inside and out side, in cold water. Drain well and pat dry with paper towels.
2. In a mortar add  4 garlic clove, 8 whole fresh black pepper, a bit of sea salt and work with a pestle  to crush all the ingredients, add 1/2 juice of a lemon and half bunch of thyme, mix well and rub inside the chicken with the mixture.
3. Wash the can of beer, open it, take all the liquid of  and with a knife or scissor cut the can in a half, wrap in a tin foil and return half of the liquid into the can, add 3 garlic cloves, half lemon halved and thyme. (Don’t drink the other half of beer……you are going to use it…..open another one rsrsrsr.)
4.  Rub the chicken all over with butter . Mix the salt, fresh ground pepper mixture and the rest of thyme in a little bowl, then sprinkle it over the chicken.
5. Lower the chicken on to the open can, so that the chicken is sitting upright, with the can in its cavity.
   

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6. Place the chicken in a ovenproof dish and cook for  around 1 1/2 hour, depend on the size of the chicken.
7. Occasionally pour the other half of the beer on the chicken little by little throughout the cooking period.
8.  A way to tell if the chicken is done is to poke it deeply with a knife( the thigh is a good place to do this), if the juices run clear, not pink, the chicken is done.
9. Once the chicken is cooked, let it to rest for 10 minutes. Carefully lift the chicken of the can. Use tongs to hold the top of the chicken.
10. Serve chicken accompanied with vegetables or potato salad and juice from the can.

Bom apetite 

katyarichkitchen.com

Spanish chicken with pepper – Frango a moda espanhola com pimentão

katyarichkitchen.com

Ingredientes

• 4 peitos de frango sem osso e sem pele cortados em cubos de 2.5 cm aproximadamente
• 1 pimentão verde e outro pimentão vermelho grande, limpos, sem semente e cortados em rodelas não muito grossa
• 1 cebola grande também cortada em rodelas
• 4 colheres de sopa de azeite de oliva
• 2 dentes de alho amassados
• 1 colher de sopa de farinha de trigo
• ½ xícara de chá de salsa picada
• 1 colher de sopa cheia de orégano (opicional)
• 150 ml de água quente com uma pastilha de caldo de galinha dissolvida
• 300 ml de creme de leite sem soro
• a casca de meio limão ralada
• 2 gemas de ovo batidas
• 1 colher de café de nóz moscada
• 75 g de queijo parmesão ralado
• sal e pimenta a gosto

Modo de preparo

Serve 4-5

Pré aqueca o forno a fogo médio alto a 200ºC.

1 – Em uma frigideira colocar 2 colheres de óleo e refogar o pimentão por 5 mins, retire da frigideira e reserve.

acrescente o alho e a cebola e refogar por mais 5 min, retire da frigideira e reserve.

2- Adicionar o óleo restante e fritar o frango por 5 mins. Aos poucos acrescente a farinha e frite por mais 2 mins.

Adicione a salsinha o orégano e o caldo de galinha,

quando começar a ferver, retire do fogo.

3- Em um refratário que possa ir ao forno, coloque uma camada de cebola e outra de pimentão, o frango e outra

camada de cebola e outra de  pimentão.

4- Misturar o creme de leite, a casca do limão ralada, sal pimenta e nóz moscada. Colocar em cima do frango

e acrescentar o parmesão ralado.

Assar o frango por aproximadamente 30min.

Servir com salada ou arroz.

Brazilian Shepherd’s pie?????? Why not? It is call (Escondidinho), another popular dish in Brazil that I will give a little twist using chicken breast and adding more flavour to it, enjoy…..

katyarichkitchen.com

This popular family dish is simple to make and taste wonderful.

Escondidinho de Frango ( Brazilian Shepherd’s pie with chicken)

Serves 6

Ingredients for the mashed potatoes

• 800 g of skinless cooked potatoes
• 2 tbsp butter
• 150 ml milk
• 3 tbsp grated parmesan cheese
• salt

1. In a bowl, mash the potatoes with butter, add the milk, parmesan cheese and a bit of salt, mix well.

Ingredients for the (Escondidinho)

• 1 kg of chicken breast, cooked and shredded into bite sized pieces
• 5 tomatoes cut in small cubes
• 2 garlic cloves, crushed
• 1 fresh red chilli, chopped
• 2 tbsp of green olive stoned and chopped
• 3 tbsp canned sweet corn without the juice
• 1 tablet chicken stock
• 200 g thin slices of smoked ham
• 200 g thin slices of mozzarella cheese
• 1/2 cup of spring onions, chopped
• salt and fresh ground black pepper
• 1 egg yolk beaten
• 2 tbsp olive oil

Preheat the oven to gas 7 – 15 mins before cooking the Brazilian shepherd’s pie.

1. Heat the olive oil in a medium pan, add the garlic clove and chilli, cook for 1-2 minutes, add the tomatoes and cook for further 4 minutes.
2. Add the shredded chicken breast, olives, sweet corn, chicken stock, spring onions, season to taste, mix well and cook in a low heat for about 5 minutes.
3. Transfer the chicken mixture into a ovenproof dish, smooth and creamy, place layer of smoked ham and cheese, then spread mashed potatoes evenly over it.
4. Brush the beaten egg yolk carefully over the potato.
5. Cook in oven until top is browned.
6. Serve with mix salad or cooked vegetables.
   

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Chicken fricassée

 

katyarichkitchen.com

Serves 6

Ingredients

• 1 tbsp margarine
• 1 tbsp olive oil
• 1 k chicken breast, cubed in bite sized pieces
• 1 large onion, chopped
• 2 garlic cloves, peeled and crushed
• 100 ml double cream
• 2 large carrots in cubes
• 1 red chilli, chopped
• 300 ml white sauce
• 1 and 1/2 tablet of chicken stock
• salt
• fresh ground black pepper
• 200 g shoestring potato

To make the white sauce

• 1 heaped tbsp margarine
• 1 heaped tbsp plain flour
• 300 ml milk
• 1 tbsp grated parmesan cheese
• salt
• nutmeg

1. Melt the margarine in a small sauce pan. Stir in the flour and cook for 2 minutes.
2. Remove from the heat, then gradually mix the milk into the roux, beating well between each addition.
3. Return pan to the heat and cook, stirring throughout, until the sauce is tick, smooth and glossy, add the parmesan cheese.
4. Season with salt and freshly grated nutmeg.

To make the chicken fricassée

1. Melt the margarine in a casserole, add the chicken and brown on all sides about 5 minutes. Stir in salt a pepper, remove from the heat and reserve.
2. In the same casserole, heat the olive oil and cook the chopped onion for 2 minutes, add the crushed garlic and chilli and cook for more 2 minutes, add the carrots and cook for 5 minutes, stirring occasionally.
3. Return the chicken to the pan, add parsley and chicken stock tablets, stir well, add white sauce and double cream, season to taste and cook for 5 minutes more.
4. Serve with white rice and shoestring potato.

Chicken with peach and soya sauce

Chicken with peach and soya sauce by katyarichkitchen.com

Serves 5

Ingredients

• 1 kg chicken thighs
• 150 ml /5fl oz soya sauce
• 2 tbsp clear honey
•  2 tbsp vegetable oil
• 3 tbsp ketchup
• 2 garlic cloves
• 14oz/397 g can peach in natural juice
• salt and pepper

1. Place the chicken in an oven proof dish.
2. In a bowl mix the soya sauce, oil, ketchup, honey, garlic clove crushed, salt and pepper. Mix well all the ingredients, and leave in the fridge for 1 hour.
3. Preheat the oven gas 6 200 ˚C
4. Pour over the chicken and cook for 40 minutes or until the chicken skin is lightly  golden.
5. Add the peach and the natural juice and cook for more 15 minutes.
6. Serve with roast or mashed potatoes, or white boiled rice.

Bom apetite!!!!!!

Chicken with prunes sauce

Chicken with prunes sauce by katyrichkitchen.com

Serves 5

Ingredients

1 free-range chicken, about 1.5 kg/3lb 5 oz

10  prunes

2 leeks

1 celery

400 ml (1/4 pt)  dry white wine

200 ml /7fl oz single cream

400 ml (1/4pt) chicken stock

50 g / 2 oz butter or margarine

2 tbsp olive oil

salt & pepper

1. Season  the chicken with salt and pepper.
2. Heat the olive oil in a large casserole, and fry on  the chicken all sides until well browned.
3. Remove them and reserve.
4. Trim the leeks, (This part can be used for flavouring stocks and casseroles.) Slit the leeks down the centre from the top to tail, then wash under plenty of cold running water to remove any dirty or grit. Drain well then slice into 1 in2.5 cm rings.
5. Chopped the celery.
6. Heat the butter or margarine in the same casserole and gently fry the leeks and celery for 10 minutes.
7. Add the chicken to the pan, chicken stock and wine , cook for about 1 hour, until the chicken is tender.
8. 15 minutes before it is ready, add the prunes and cream to the pan.
9. Remove the chicken and the prunes, and mix in a liquidizer  all the sauce. Return it  to the pan and mix 4 tsp of corn flour to cold water, stir in the sauce and cook until thick.
10. Serve in an individual plates a piece of chicken with the sauce and prunes  with boiled rice or oil and garlic spaghetti.

Chicken Saltimbocca

Serves 4

• 4 skinless chicken breast
• 150 g (5 oz) mozzarella cheese, sliced
• 100 g ( 4 (oz) prosciutto, thinly sliced
• 16 sage leaves or fresh thyme
• 2 tbsp olive oil
• 100 ml(4 fl oz) white wine
• juice of 1 lime
• 1 tsp ground cumin
• salt and pepper

1. Cut a deep slash in each of chicken breast. Season with lime juice, ground cumin, salt and pepper.
2. Place 2 slices of prosciutto on a chopping board, lay over 2 sages or thyme and put a chicken breast on the top. Place 2 more sage leaves or thyme on the top of each chicken breast , add 1 sliced mozzarella cheese and wrap the prosciutto around. Secure with cocktail sticks and repeat with the remaining chicken breast.
3. Heat the oil in a large frying pan and add the chicken. Cook for 15 mins over a low heat, turning until golden and cooked through.
4. Remove the chicken from the heat and reserve, add the wine to the pan and bubble for 2 mins.
5. Remove the cocktail stick and serve the chicken and juices with vegetables or mashed potatoes.

Lemon grass chicken skewers with squash salad

Serves 4

• 3 skinless chicken breast, cubed
• 205 cm (1in) piece fresh ginger, peeled and chopped
• 1 red chilli, deseeded and chopped
• 5 sticks lemongrass, finely chopped
• 2 1/2 tbsp sunflower oil
• zest and juice of 1 lime
• 1 butternut squash, about 1 kg (2 lb 4 oz), peeled, deseeded  and cubed
• 2 tsp Chinese five spice powder
• 50 g wild rocket
• salt and pepper
• 4 metal skewers oiled
• extra lime to serve

Heat the oven 200 C, 180 C fan, 400 F, gas 6.

1. Put the ginger, chilli, chopped lemongrass, 1 tbsp of the oil, salt, pepper and lime zest and juice into a food processor and blend until smooth.
2. Thread the pieces of chicken breast on to each skewers and place then in a dish. Spoon the paste over . Cover and marinate for at least 2 hours.
3. Put the squash in a roasting tray and sprinkle 5 spice powder and drizzle with olive oil and toss together. Cook in the oven for about 20 minutes, turning halfway trough.
4. Place the chicken on a lightly oiled baking sheet and bake 20 to 25 minutes, also turning halfway through.
5. When the squash is cooked, toss with the rocket and serve with the chicken skewers, plus lime wedges for squeezing.

Mediterranean chicken and pepper bake

Serves 4-6

Ingredients

• 4 chicken breast, boned and skinned
• 1 large green and 1 large red pepper, cored and seeded
• 1 large onion
• 4 tbsp olive oil
• 2 clove of garlic, peeled and crushed
• 1 tbsp flour
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh oregano
• 150 ml strong chicken stock
• 300 ml double cream
• grated zest of half a lemon
• 2 egg yolks, beaten
• salt and black pepper
• 1 tsp ground nutmeg
• 75 g parmesan cheese, grated

Preparation

1. Preheat the oven to 160 C/ 300F/ Gas 2
2. Thinly slice peppers and onion. Heat 2 tbsp of the olive oil in a frying-pan and cook the peppers for 5 minutes, until softened. Remove from the pan with a slotted spoon. Add the onion and garlic and cook for 5 minutes to soften. Remove from the pan.
3. Add remaining olive oil to the pan and heat. Cut chicken into 205 cm/1 in pieces and add to pan. Cook for 5 minutes, until browned. Gradually stir in the flour and cook for 2 minutes. Add the herbs and stock. Bring to the boil.
4. Remove from heat.
5. Arrange a layer of peppers and onions in the bottom of a large ovenproof dish.Top with the chicken and peppers.
6. Stir  the cream, lemon zest, egg yolks, salt, pepper and nutmeg together in a bowl and pour over the meat. Sprinkle with the cheese. Bake in the oven for 35 mins. Remove from the heat and serve with mix salad, rice or mashed potatoes.