Starter
Bruschetta (4 port.)
This rustique and fresh appetizer is a popular classic, just for the simplicity, combined with great taste.
You will need:
4 slices Italian bread, although any bread is fine.
4 tomatoes
1 coarsely chopped red onion
2 pressed garlic cloves
1 bunch fresh, chopped basil, save a few leaves for garnish
2 tablespoons extra virgin olive oil
2 tsp salt flakes
1 teaspoon coarsely ground black pepper
The tomatoes should preferably be at roomtemperature. Chop the tomatoes and almost all the basil, place in a bowl.
Stir in the garlic, basil and oil. Season with salt and black pepper. Toast or grill the bread.
Add the tomato mixture on the bread. Garnish with the leftover basil leaves.
Done!
Main course
Poulet au vin (4 port.)
This dish is actually almost the same as coq au vin, the difference is that I have replaced the rooster with chicken.
Otherwise, it’s just as usual:
1/2 kg chicken fillet or chicken breast
100g smoked bacon
2 cloves of garlic
1 piece of leek
150 g fresh mushrooms
3 cups of your favorite red wine
1 cup of water
2 tablespoons chicken stock
3 pcs bay leaves
1 tsp thyme
1 teaspoon cornstarch
1 teaspoon salt
1 pinch black pepper
butter
rape oil
Share the chicken into nice big chunks, salt and pepper, shred the pork. Peel and chop the garlic, chop the leeks coarsely and divide the mushrooms in the middle. Sear the chicken on both sides until browned, sear it in oil and butter.
Add the seared chicken in a pot, pour in the wine, water and chicken stock last bay leaf and thyme. Let everything cook, covered, for about 5 minutes.
Meanwhile, fry the pork, garlic, leeks and mushrooms in butter and oil in a pan, when it´s fried, put it in the pot with the rest.
Mix the cornstarch in a little water and add to the pot. Cook over low heat for a few minutes. Make sure the chicken is cooked through to see if it comes loose from the bone.
Boiled potatoes or rice is best suited for this, the chicken will do the rest!
Dessert
Mango Mousse (4 port.)
For this extraterrestrial dessert, you need to prepare:
1 vanilla bean
1 cup water
2 cups sugar
2.5 gelatine leaf
400 grams of diced mango
2 cups whipped cream
3 tablespoons lemon juice
6 ripe passion fruit
Split the vanilla bean lengthways and scrape out the seeds. Boil the water with the vanilla bean, seeds and sugar in a saucepan and stir until sugar is melted. Remove the vanilla pod, let the syrup cool. Soak the gelatin leaves in cold water for about 5 minutes.
Take a hand blender and blend the mango pieces with the cooled syrup. Whip up the cream.
Squeeze the water out of the gelatin leaves and melt them gently in the lemon juice in a saucepan. Stir the gelatin mixture in a thin stream in the mango. Finally, mix the cream. Divide the mousse into glasses and let cool in the fridge for at least 4 hours.
Scoop out the passion fruit and distribute the flesh over the mousse just before serving.
Enjoy!
