Wonders from our little kitchen

Panda and Trampe sharing their recipes with the world

Chicken Cacciatore December 15, 2012

Filed under: Chicken,Meat — Aleksander Nordgarden-Rødner @ 6:08 pm
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One evening, the wife and I were watching Masterchef Australia, and one of the contestants made a chicken cacciatore. Both of us being lovers of italian food, my brain immediately went “Hmmm, I wonder how that would taste…”, and off I went. The recipe below is based on the recipe found at Wikipedia’s article on Cacciatore. From there, I played around with changing about what ingredients I used, in particular what herbs I used. Here’s what you’ll need:

  • Chicken (either fillets or with the bone)
  • Onions (I prefer using red, but yellow will do)
  • Peeled, canned tomatoes
  • Garlic
  • Haricots vert or similar green vegetable
  • Oregano
  • Rosemary
  • Thyme
  • Garlic
  • Almonds (either flakes or whole almonds)
  • Olives (I prefer luque olives)
  • Beef bacon
  • Flour
  • Salt
  • Pepper
  • Red Wine
  • Olive oil

Prep work:

  • Shred the onion
  • Dust the chicken in flour with a little salt and pepper
  • Cut the strips of beef bacon in smaller parts
  • Cut the haricots vert in two
  • Take equal parts of the herbs and finely chop
  • Toast the almonds in a dry pan
  • Chop the tinned tomatoes coarsely
  • Crush the garlic

The boring stuff done with, let’s get roaring with the actual cooking. I prefer cooking it in a cast iron pot, but whatever you have will so. Start off by searing the chicken in olive oil, making sure to sear all sides. Take it out, and fry off the beef bacon until crispy, then take it out of the pot. Add more olive oil, then cook the onion and garlic until soft. Add the haricots vert, almonds, olives and tomatoes, and stir. Once the tomatoes are boiling, add the red wine, herbs and beef bacon. Stir it up, making sure to mix everything, then place the chicken pieces on the top of the sauce. Bring to a boil, and boil until the rawness of the tomatoes has subsided, and the wine can no longer be readily identified. If you wish, keep boiling until you’ve reduced it even further, to taste.
Serve with some good bread or rice.


Mustard chicken salad May 15, 2012

Filed under: Chicken,Meat,Pitza,Salad,Trampe — Aleksander Nordgarden-Rødner @ 8:56 pm
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This is my take on one of Jamie Oliver’s recipes for his show 30 minute meals. It’s a salad consisting of succulent chicken and barbecued chicory and fennel.

You will need:

  • Chicken fillets (one per person)
  • Chicory
  • Fennel
  • Olive oil
  • Lemon juice
  • Salt
  • Pepper
  • Mustard powder

You will want to use four chicorys to one fennel. Start by rubbing the chicory and fennel with salt, pepper and olive oil. Add one teaspoon of mustard powder per fillet of chicken, as well as salt, pepper and oil to the tub of chicken, then rub it all over the chicken.

On the grill, you will want to use a medium heat, roughly 100-150 degrees centigrade. Place the chicken, fennel and chicory on the grill. Turn them all at regular intervals, making sure to get bar-marks all over the meat and veg. When the chicken is done, take it all of the grill, and let the chicken rest while you cut the fennel and chicory into rough strips, each about a centimeter wide.

Dice the chicken, and add everything to a large salad bowl. Dress with ample amounts of olive oil and lemon juice.


Quick and perfect chimichurri February 23, 2012

Filed under: Fish,Meat,Pasta,Sauce,Trampe — Aleksander Nordgarden-Rødner @ 11:42 am

Chimichurri is a classic, cold, sauce served with meat. There are many recipes around, and here is the one I made the other day:

  • Parsley
  • Garlic
  • Salt
  • Olive oil
  • Lemon or lime juice

Cut a large handful of parsley and place in a mortar. Add three or four cloves of garlic and a pinch of salt. Work the pestle and mortar until you have a smooth paste. Add olive oil and lime or lemon juice to taste.


A beautiful rub and sauce for a steak

Filed under: Meat,Sauce,Trampe — Aleksander Nordgarden-Rødner @ 11:41 am

The other day, I was at a friend’s place, the plan for the evening being to have steaks. However, we wanted to make the steaks a little more exciting. What I did, was whip up a quick rub for the steaks, which I then reproduced to have a little sort of sauce for them once they were done.

  • Rosemary
  • Basil
  • Garlic
  • Chili peppers
  • Salt
  • Pepper
  • Lime
  • Olive oil

I roughly chopped the chili peppers, and ran a couple of cloves of garlic through a garlic press. I then added rosemary, basil, salt and pepper, and put it all in a mortar, going to work on it with the pestle. Once done, I used a zester to get some of the zest off the lime before squeezing it into the mortar, adding olive oil.

For the rub, I left it slightly dry, and for the sauce, I added far more liquid, making it resemble a chimichurry.


Chicken dinner like my mother never made April 16, 2010

Filed under: Chicken,Meat,Trampe — Aleksander Nordgarden-Rødner @ 6:55 pm
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When I was a kid, my mother used to make a chicken dinner dish involving a barbecued chicken and a third of a liter of cream. This is not it. It is, however, inspired by it. It is simple enough to make, and doesn’t take a lot of time either.
You’ll need:

  • One grilled chicken
  • One tin of coconut milk
  • The juice of a half lime
  • One chinese garlic
  • A thumb-sized piece of ginger
  • Olive oil
  • Soy sauce

Start by dividing up the chicken, if it’s not already divided up. Slice the garlic finely, then grate the ginger. Heat a tablespoon of olive oil in a casserole, and add the garlic and ginger to it. Once the garlic is soft, add the pieces of chicken to the pot. After a little while on the heat, add the coconut milk and lime juice.
Allow the chicken and sauce to simmer for about five minutes, then add soy sauce to taste. If you want more moisture, add some beer to the mix as well. Leave the sauce to simmer for about twenty minutes, and serve with rice and salad.


Tomato chicken February 16, 2010

Filed under: Chicken,Meat,Trampe — Aleksander Nordgarden-Rødner @ 7:41 pm
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I absolutely love chicken (although my girlfriend assures me she loves chicken more than I do. So be it). I came up with this twist one day, planning what to make my girfriend and I for dinner. Here’s the recipe:

  • Raw chicken breast
  • Tinned tomatoes (with basil and oregano if available)
  • Mushrooms
  • Garlic
  • Onion
  • Beer
  • Worcestershire sauce
  • Tabasco sauce

Start by rinsing and roughly dicing the chicken. Fry it off in a pan, with some salt and olive oil. Put the chicken in a casserole, and add the tomatoes (roughly one tin per breast). Slice the mushroom, and fry it in the pan, with some salt and olive oil. Add this to the tomatoes and chicken. Slice the garlic and fry in a pan, with some salt and olive oil. Add this to the mix, deglace the frying pan with beer, and pour into the mix. Put the casserole on the stove in place of the frying pan.
Bring the mix to the boil, adding some Worcestershire and tabasco sauce and quite a bit of beer. Bring to a simmer, and season with salt and pepper.
Serve with rice, salad and nacho chips.


Second day stew

Filed under: Meat,Stew,Trampe — Aleksander Nordgarden-Rødner @ 7:38 pm
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This recipe hinges on having left-overs from a roasted leg of lamb. This is all about using whatever you have lying around the fridge and pantry…
What you will need is:

  • Left-over leg of lamb
  • Onion
  • Red wine
  • Sage
  • Rosemary
  • Garlic
  • Olive oil

This is the base, but you’ll want to add some vegetables, for example:

  • Mushroom
  • Tomato
  • Bell pepper
  • Carrot
  • Shallot onions

The list goes on and on, but you get the general idea. Start by removing the meat from the bone, and dicing it roughly. Then chop a few shallots, red onions or normal onions and a few cloves of garlic. Toss them in a casserole with some salt, pepper and olive oil, and heat it. Once the onions are shiny, add a little red wine, and bring the mix to boiling point. Add the meat and other vegetables, and more wine.
A note on using wine in this dish: Frankly, the more wine the better, but a couple of glasses shoould be the minimum. If you need more moisture and don’t want to use wine, use thin vegetable or meat stock.
Boil until the dish is still moist, but not swimming. Turn the plate down low, and leave to simmer for as long as you can comfortably wait. If you want it to be a bit more sauce-ish, dissolve some flour in hot water, and add to the mix. Serve with roasted potatoes, salad and some of the red wine that you didn’t put into the dish.