2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
When waiting for guests, surprise them with Jamaican chicken salad. It cooks quickly and is very tasty.
Ingredients: 300 grams of chicken breast, 300 grams of Chinese cabbage, 50 milliliters of cream, lemon juice, salt, olive oil, 50 grams of chicken liver, a little butter, mustard, pepper.
Cut the chicken breasts into small pieces and fry. Chinese cabbage is cut into large pieces and placed in a salad bowl. Spread the fried meat on it.
Fry the chicken livers in butter, put in a blender together with the liquid formed by frying, add the cream, lemon juice, mustard, salt and pepper. Stir until creamy. Pour the sauce over the salad and serve.
The main course for your guests can be chicken in Italian.
Ingredients: 2 onions, 4 cloves garlic, 1 stalk celery, olive oil, 400 grams of legs - bottom, 400 grams of chicken wings, 200 grams of bacon, 200 milliliters of white dry wine, 2 bay leaves, a pinch of rosemary, 200 grams of canned red beans, frying oil, 300 grams of canned tomatoes.
Finely chop the onion and garlic. Wash the celery stalk and cut it into small pieces. Fry onion, garlic and celery in olive oil. Finely chop the bacon, add to the vegetables and fry for seven minutes, stirring.
The chicken legs and wings are washed and dried. Fry the chicken in butter for four minutes on each side, add salt to taste.
Pour over the white wine, cook over high heat, stirring constantly, until the wine has completely evaporated. Add the canned tomatoes, rosemary and bay leaf. Add 100 milliliters of cold water, stir and bring to the boil.
Add the pre-fried vegetables with bacon. Add the canned red beans, cover with a lid and simmer for fifteen minutes on low heat.
Surprise your guests with Brazilian coffee cream. Ingredients: 55 grams of coffee, 15 grams of gelatin, 3 egg yolks, 1 vanilla, 50 grams of peeled walnuts, 50 grams of sugar, 300 milliliters of cream, 30 grams of powdered sugar.
Pour gelatin with 200 milliliters of cold boiled water and leave to swell.
Boil the coffee with 300 milliliters of water and strain through a sieve.
Beat the yolks with the sugar, add the coffee and heat, stirring constantly, over low heat until thickened. Add the swollen gelatin and vanilla and stir.
Whip the cream with the powdered sugar and mix with the cooled coffee mixture. Distribute in molds and allow to set in the refrigerator. Each cream is decorated with a walnut.
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