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Tag Archives: cooking

French-braised chicken and lentils

19 Saturday Sep 2015

Posted by Robert Simons in EatUp

≈ Leave a comment

Tags

chicken, chicken and lentils, cooking, Dinner, french cooking, lentils


French-braised chicken and lentils

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 200g piece speck, rind removed, chopped
  • 1 small brown onion, finely chopped
  • 1 carrot, peeled, finely chopped
  • 4 French shallots, peeled, halved
  • 2 garlic cloves, crushed
  • 8 (about 1.2kg) chicken thigh cutlets, skin on
  • 250ml (1 cup) dry riesling
  • 90g (1/2 cup) French green lentils
  • 250ml (1 cup) water
  • 1 fresh bouquet garni (parsley, bay and thyme)
  • 1 1/2 tablespoon Dijon mustard
  • 60ml (1/4 cup) crème fraîche
  • Chopped fresh continental parsley, to serve
  • Steamed green beans, to serve

Method

  1. Step 1

    Heat the oil in a large, shallow heavy based casserole dish over medium heat. Cook the speck, stirring, for 4 minutes or until golden. Use a slotted spoon to transfer to a plate lined with paper towel. Drain off all but 1 tablespoon fat, reserving remaining fat.

  2. Step 2

    Add onion, carrot and shallot to dish. Cook, stirring, for 5 minutes or until soft. Stir in the garlic for 2 minutes or until aromatic. Transfer the vegies to a bowl.

  3. Step 3

    Heat 3 teaspoons reserved fat over medium heat. Season chicken skin. Cook half the chicken, skin-side down, for 4 minutes or until dark golden. Turn and cook for 2 minutes. Transfer to a plate lined with paper towel to drain. Repeat with remaining chicken. Pour off and discard remaining fat in pan.

  4. Step 4

    Return pan to medium heat. Add the wine. Simmer, scraping the pan with a spoon, for 2 minutes or until reduced slightly. Stir in the speck, vegetables, lentils, water, bouquet garni and 1 tablespoon mustard. Cover. Reduce heat to low. Cook, stirring occasionally, for 10 minutes. Return chicken to pan. Simmer, covered, stirring occasionally, for 25-30 minutes or until chicken is cooked through. Simmer, uncovered, for 5 minutes or until sauce thickens slightly.

  5. Step 5

    Remove from heat. Cool for 5 minutes. Stir in the crème fraîche and remaining mustard. Season with pepper. Sprinkle with the parsley and serve with the beans.

-27.480991 153.012156

American-style wings

09 Sunday Aug 2015

Posted by Robert Simons in EatUp

≈ 1 Comment

Tags

american food, chicken, chicken wings, cooking, Food, southern style, wings


American-style wings

Ingredients

  • 1/2 cup tomato passata
  • 2 tablespoons tomato paste
  • 2 garlic cloves, crushed
  • 2 tablespoons chopped fresh flat-leaf parsley leaves
  • 12 (1.5kg) chicken wings
  • 1 1/2 cups cornflake crumbs
  • 1 1/2 tablespoons smoky barbecue seasoning blend
  • 1 teaspoon finely grated lemon rind
  • Olive oil cooking spray

Coleslaw

  • 250g red cabbage, finely shredded
  • 250g green cabbage, finely shredded
  • 1 small carrot, grated
  • 2 green onions, thinly sliced
  • 1/4 cup coleslaw dressing

Method

  1. Step 1

    Combine passata, tomato paste, garlic and parsley in a jug.

  2. Step 2

    Cut wing tips from wings and discard. Cut each wing in half at joint. Place in a shallow glass or ceramic dish. Pour over tomato mixture. Turn to coat. Cover, refrigerate overnight, if time permits.

  3. Step 3

    Preheat oven to 180C/160C fan-forced. Line a large baking tray with baking paper. Combine cornflake crumbs, seasoning and lemon rind in a bowl. Coat wings all over in crumb mixture. Place on prepared tray.

  4. Step 4

    Spray with oil. Bake for 30 to 40 minutes, without turning, or until chicken is golden and cooked though.

  5. Step 5

    Meanwhile, make Coleslaw: Place cabbage, carrot and onion in a bowl. Drizzle with dressing. Toss gently to combine. Serve chicken with coleslaw.

-33.867487 151.206990

Spiced French toast with walnuts & maple syrup

02 Sunday Aug 2015

Posted by Robert Simons in EatUp

≈ Leave a comment

Tags

Breakfast, cook, cooking, French, Frenchtoast, maple syrup, Sunday, walnuts


Spiced French toast with walnuts & maple syrup

Enjoy this recipe as a Sunday morning treat for someone special, or served up as a gourmet brunch.

0:10To Prep 0:20To Cook 10INGREDIENTS EASYDIFFICULTY 4SERVINGS 5AVG RATING

(1 Member)

Spiced French toast with walnuts & maple syrup
Ingredients
  • 4 eggs, lightly whisked
  • 80ml (1/3 cup) milk
  • 2 tablespoons caster sugar
  • 1/2 teaspoon ground cinnamon
  • 35g (1/3 cup) coarsely chopped walnuts
  • 40g butter
  • 8 thick slices panettone
  • 200g frozen mixed berries, thawed
  • Maple syrup, to serve
  • Double cream, to serve

Method

  1. Step 1

    Whisk together the egg, milk, sugar and cinnamon in a large bowl.

  2. Step 2

    Heat a non-stick frying pan over high heat. Add walnuts and cook, tossing, for 2 minutes. Transfer to a bowl.

  3. Step 3

    Melt one-quarter of the butter in a frying pan over medium-high heat until foaming. Dip 2 panettone slices, 1 at a time, in egg mixture. Cook for 1-2 minutes each side or until golden. Transfer to a plate. Repeat, in 3 more batches, with the remaining butter, panettone and egg mixture, reheating pan between batches.

  4. Step 4

    Top French toast with mixed berries. Drizzle with maple syrup and sprinkle with walnuts. Serve with cream.

-33.867487 151.206990

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