persons)
Sauce Ingredients:
-
250
Ml
white wine
-
1
shallot
-
1
star anise
-
1
bay leaf
-
3
turning off
parsley
-
3
el
generous
-
200
J
Fresh cream cheese
-
250
Ml
Chicken or vegetable broth
-
2
el
butter
-
salt
-
pepper
-
Sugar
Pour white wine (Silvaner or Pinot Gris is preferred) into a saucepan with chopped shallots, star anise, bay leaves, and parsley stalks. Reduce the liquid by two-thirds over high heat. Pour the reduction into a frying pan, picking up the spices. Heat the pan and my heart cream. Then add the fresh cream, broth and butter. Let everything simmer over low heat until the sauce is creamy. Season with salt, pepper and sugar.
Guinea Fried Chicken Breast Ingredients:
-
4
guinea chicken breasts
-
1
branch
Rosemary
-
1
branch
zaatar
-
olive oil
-
clarified butter
-
salt
-
pepper
Wash and dry the guinea fowl breasts, then season with salt and pepper. Heat the olive oil and some butter in a frying pan and fry the guinea fowl breasts in it. Add a few sprigs of herbs to the skillet. Fry the chicken over medium-high heat for 2-3 minutes. Reheat the sauce and add the guinea fowl breasts and simmer for another 4-5 minutes.
Oyster Mushroom Ingredients:
-
250
J
oyster mushroom
-
olive oil
-
clarified butter
-
1
small hot pepper
-
salt
-
pepper
-
Sugar
-
0.5
the Union
parsley
-
1
natural lemon
Clean the oyster mushrooms and cut into pieces if necessary. Heat the olive oil and butter in a frying pan and fry the mushrooms. Reduce the heat and let the mushrooms cook for a few minutes. Put the hot pepper in the pan and season the mushrooms with salt, pepper and a little sugar. Chop the parsley and add to the oyster mushrooms at the end. Season with a little lemon juice and grated lemon peel and serve as a side dish with chicken.
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