Chicken Chanterelle (Updated - v2)

 

Preparation time: approx. 1 good hour

Preparation You'll need: a large pan medium sized pot with lid
Ingredients (for 2 to 3 persons) 2 or 3 chicken drumsticks 500 g chanterelle 300 mL chicken broth 125 mL Crème Fraîche 4 to 6 cloves of garlic ground white pepper, salt, thyme and/or rosemary and fresh parsley
Frying the drumsticks Heat some oil in the pan. Then fry the drumsticks at a good medium to high heat until they are nicely golden brown. Meanwhile, measure 250 ml of chicken stock and clean the chanterelles. As soon as the chicken drumsticks are brown, add them to the pot together with stock and thyme stalks. Cover and simmer at low heat for about 40 minutes. Don't clean the pan, use the oil for the chanterelle.
Roast the chanterelles Add the mushrooms to the pan, add some more oil and fry for a few minutes. Meanwhile, finely chop 4-6 garlic cloves and some parsley. Then add garlic, some white pepper and parsley. Salt to taste. Fry over medium heat until the liquid from the mushrooms has evaporated, about 15 to 30 minutes (depending on the size of the mushrooms). Then add half of the crème fraîche and bring to the boil briefly. Preheat the dinner plate in the oven.
The last steps before serving When the chicken drumsticks are ready (the meat should no longer be pink on the inside), take them out of the pot and place them on the preheated dinner plates. If you want more liquid, you can pour part of the sauce from the pot into the pan with the mushrooms and boil it up again for another minute. I only do this very lightly because I want the sauce to be creamy. Add the rest of the crème fraîche, possibly salt or pepper again, mix well again, but do not let it boil any more. Put the mushrooms also on the plates, decorate with a little fresh parsley and serve with wine and fresh white bread.

A nice creamy dish with chicken and mushrooms. Very easy to cook.

Stuffed Side of Salmon Trout (Updated - v2)

This takes two hours to prepare!

Tastes great with chilled white wine (like a Chablis) and fresh bread.

Preparation You'll need: a bowl to prepare the stuffing (this bowl should have a lid and be able to go into the oven!) aluminum foil (two sheets, each a bit more than the length of the fillet) a large pot to cook the potatoes
Ingredients (for 2 persons) One side, around 600 g, of a Salmon Trout 6 fresh brown button mushrooms 6 small tomatoes mix of fish spices (in German: Fischgewürz - with mustard seeds, dill seeds, pepper, onions, coriander, juniper berries, bay leaves and allspice) grounded black pepper About 150 g sour cream (for a sourish base) or crème fraîche (for a sweetish base) (most of it is for the very end) 100 ml white wine fresh parsley and a little bit dill weed 4 medium potatoes some butter to grease the aluminum foil one lemon, cut in half squeeze the juice over the fish, if needed
The stuffing Check that there is white wine in the fridge! Remove the skin from 6 small tomatoes and cut them together with 6 brown button mushrooms in small pieces. Give them into the bowl, add the cut parsley and dill weed, 1 tsp. spice mix, some pepper, 1-2 Tbsp. Creme Fraiche/Sour Cream and 50 ml white wine. Mix well.
Prepare the fish for the oven Spread one of the aluminum foils out. Grease it with butter. Preheat the oven at 190℃. Rinse the fish and dry it with kitchen paper. Place it on a cutting board (skin side up) and cut it into halves. Place one half in the center of the aluminium foil (skin side bottom) and put some stuffing on top (around 4 to 5 Tbsp). Add 50 mL white wine. Now put the second half of fish on top (skin side up) and wrap the aluminum foil and fold the ends as tightly as possible. I usually wrap a second sheet of foil around the package, as every now and then somehow the foil gets torn or punctured just a bit and starts to leak, but if one is careful it's not necessary. Put the fish in the oven and and bake it for 50 minutes at 190℃. The remainder of the stuffing goes into the oven, too, but later: put the lid on the bowl and put it into the oven around 25 minutes later.
The potatoes It's pretty simple. When the fish is in the oven for about 25 minutes (depending on the size of the potatoes), put the potatoes in the middle pot with boiling water, together with a tablespoon of salt. Do not peel the potatoes. The potatoes should be ready shortly before the fish, just take them out and put them on their side to cool.
The final step As soon as the fish is ready, you take the fish carefully out of the oven. There should be a lot of sauce in the foil, carefully open the foil so that the sauce does not run away. First place the two halves of the fish, without the filling in between, on two dinner plates. Then tilt the sauce and the filling into the bowl with the rest of the filling. Add 150 g of crème fraîche or sour cream, stir well and put it in the switched off oven for another few minutes while you are busy with the rest. Peel the potatoes, put them on the plates (possibly add some fresh parsley), take the sauce out of the oven again and add some to the fish. The rest can be put on the dining table for self-service.

Roast Chicken

Preparation time around 45 minutes

Preparation You'll only need: A poultry holder with cylinder to fill with beer A brush A small bowl
Ingredients One roast chicken (corn chicken or similar), approx. 1.2 KG 3-4 tsp roast chicken seasoning 5 tsp sunflower oil ½ TL honey Ground pepper Salt Some wheat beer
Preparation For the marinade, mix in a small bowl: 1½ tsp roast chicken seasoning, 5 tsp sunflower oil, ½ tsp honey and some ground pepper. Fill the poultry holder halfway with wheat beer. Preheat the oven to 170℃. Rinse the chicken and pat dry. Mix 1½ tsp roast chicken seasoning with a little ground pepper and salt and rub the chicken with it, you can also put some inside the chicken. Then put the chicken on the poultry holder and place it in the middle of a baking tray. Heat the prepared marinade briefly in the microwave (only 5-10 seconds!). This is to heat the honey so that everything mixes better and the marinade is easier to spread on the chicken. Brush the roast chicken generously and place the baking tray in the oven (lowest rack). Now roast the chicken at 170℃ (fan oven) for approx. 70 minutes. If you like, you can brush the chicken once or twice with the collected gravy. If necessary, you can switch to the grill for a few minutes at the end.

Tagliatelle with Ceps

Can of course be made with any kind of pasta (in the original with tagliatelle).

Preparation time: Approx. 30 minutes (if you have to clean the mushrooms, considerably longer).Bonj

Preparation You'll need: A large pot A large pan
Ingredients (for 2 persons) Pasta (250 g), I use tagliatelle or fettucine, with egg 250 g fresh porcini mushrooms from your favourite greengrocer 2-3 cloves of garlic ½ onion 125 ml white wine, dry (e.g. Gavi di Gavi, Chablis, Aragosta from Sardinia) 350 ml sweet cream Parmesan to grate over it 2 Tbsp freshly chopped smooth parsley leaf 1 lemon for 2 or 3 Tbsp. of juice Some coarsely ground pepper, black ground pepper, salt, nutmeg, sunflower or cooking olive oil
First steps Bring a large pot of water to the boil. Meanwhile... Clean the ceps, cut them into bite-sized slices approx. 5 mm thick. Finely dice half an onion and 2-3 cloves of garlic. Pluck a few stalks of parsley and roughly chop the leaves for about 2 Tbsp. Measure out 125 ml white wine. Pay attention to when the pasta needs to go into the water. The kind I use takes about 5 minutes. From here on it takes about 20 minutes to prepare. I would also preheat the pasta plates in the oven at 60-80 degrees.
Preparation Heat the sunflower/oliv oil in a large frying pan and fry the mushrooms in it over a high heat for approx. 3 minutes on each side. Go to a good medium heat, add garlic and onion and fry for another 3-4 minutes. Then deglaze with 125 ml white wine and let it simmer down a bit. Measure out 350 ml cream, add it as soon as the wine has reduced and reduce just a bit more. At the same time, cook the pasta now at the latest. Then add half of the parsley leaves and mix well. Season to taste with 1 or 2 Tbsp. of lemon juice, a little ground pepper and some nutmeg, salt well. Put the pasta in the plates and add the mushroom sauce. Sprinkle with the rest of the fresh parsley leaves, some Parmesan cheese and coarsely ground pepper.