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I want to cook something I've never done before |
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#1 |
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Join Date: Jun 2006
Location: London
Posts: 23,261
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I want to cook something I've never done before
Right expert chefs (Indianwells
)I'm home alone this evening and have decided instead of sitting in front of the TV I want to try and cook something new? The BF can have a sample later if it all works out ![]() I will be heading to Waitrose after work and I am not a fish eater . I want something that wont take too long, and something uncomplicated enough for me be able to do whilst slugging a glass of white wine or two ![]() I look forward to hearing your thoughts!!! |
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#2 |
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Join Date: Mar 2008
Location: London
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#3 |
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Join Date: Aug 2006
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Why not try something pan-seared and then do a reduction sauce. Pan-searing most things is pretty simple as long as you can tell when it's cooked through.
Maybe go with chicken and minced shallots. It is surprisingly easy to cook and still makes a good impression. Take boneless/skinless breasts and cut in half like you would butterfly cut them only all the way though. Season with some salt, pepper, tarragon and parsley. When your pan is hot (I would use a 12") add some olive oil and butter and then place chicken in the pan with the uncut side down first once the butter/oil is foaming. I would add your shallots about halfway through cooking, or just after you flip the pieces of chicken. Once the chicken is done deglaze it a bit with some white wine and remove it and set it aside. Add a little more white wine to the pan and some chicken stock then reduce down and scrape up the fond as you reduce. Once you have a fairly thick pan sauce going plate your chicken like shingles, pieces overlapping slightly season with a little salt and some more pepper then pour the sauce over the chicken. Garnish the plate with parsley or something and you are good to go. Serve with some rice or roasted rosemary and garlic cubed potatoes.
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#4 |
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Join Date: Jun 2006
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Quote:
Quote:
Why not try something pan-seared and then do a reduction sauce. Pan-searing most things is pretty simple as long as you can tell when it's cooked through.
Maybe go with chicken and minced shallots. It is surprisingly easy to cook and still makes a good impression. Take boneless/skinless breasts and cut in half like you would butterfly cut them only all the way though. Season with some salt, pepper, tarragon and parsley. When your pan is hot (I would use a 12") add some olive oil and butter and then place chicken in the pan with the uncut side down first once the butter/oil is foaming. I would add your shallots about halfway through cooking, or just after you flip the pieces of chicken. Once the chicken is done deglaze it a bit with some white wine and remove it and set it aside. Add a little more white wine to the pan and some chicken stock then reduce down and scrape up the fond as you reduce. Once you have a fairly thick pan sauce going plate your chicken like shingles, pieces overlapping slightly season with a little salt and some more pepper then pour the sauce over the chicken. Garnish the plate with parsley or something and you are good to go. Serve with some rice or roasted rosemary and garlic cubed potatoes. ![]() Thanks guys
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#5 |
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Quote:
...then reduce down and scrape up the fond as you reduce.
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#6 |
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Join Date: Aug 2006
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Quote:
What is the fond?
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#7 |
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Join Date: Nov 2003
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I made this last night and it was very quick and tasty - I got it from Daily Chefs Challenge.
Cut some boneless chicken breast into thin slices or cover with cling film and bash it until it goes thin. Coat in seasoned flour. Fry 2 finely sliced garlic cloves in butter and olive oil for a few seconds, then add the chicken and fry in batches until brown and cooked, only 3-4 minutes. Add juice of a lemon, 100ml white wine. Shake pan until sauce goes creamy. Add 1 tbspn chopped fresh tarragon. Stir and serve with rice or new potatoes and green veg. |
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. I want something that wont take too long, and something uncomplicated enough for me be able to do whilst slugging a glass of white wine or two 
