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Chicken stir fry with seasonal vegetables – Gordon Ramsay’s version

Chicken stir fry with seasonal vegetables


This chicken stir fry is an oriental dish made in the wok with a technique typical of Chinese cuisine, which allows you to cook with less oil and less time, taking advantage of the high temperatures and continuous movement.

A dish rich in taste and color thanks to seasonal vegetables. In fact, I used a trio of peppers, yellow and red, courgettes, carrots and some rocket leaves. What if you want to make a winter version of this chicken stir fry? Try it with broccoli, pumpkin and sweet potatoes!

In the recipe for this poached chicken, I will also give you lots of tips for perfect cooking. To not miss the "sizzle" and prepare perfect dishes in record time.

Chicken stir fry with seasonal vegetables

SAUCE COOKING – "STIR FRY"

Don't just call it "pan". The wok is the main tool of a real cooking style. The sauté cooking, carried out in a wok or in a non-stick pan with high sides that can withstand high temperatures, in fact allows a very fast cooking, keeping almost intact the nutritional elements contained in fish, meat and vegetables that otherwise, with a more prolonged cooking , would be lost.

Precisely for this reason, cutting is essential, especially for meat, because it reduces cooking times. The greater the surface of the food in direct contact with heat, compared to the inside, the shorter the time required for perfect cooking. For the same reason, in addition to being thin, the portions of each ingredient must be similar: equal size, equal cooking times.

The choice of oil is also fundamental, which must guarantee a very high smoke point, and continuous movement during cooking.

Even the preparation of the ingredients, already cut and arranged in a serving dish, radially, in order of cooking (the famous wok clock) is crucial for the success of the dish. I read about the wok clock technique for the first time on “Chinese cuisine without secrets” by chef Jeremy Pang of the School of Wok in London.

With this philosophy of preparation, each ingredient, ready, correctly cut and added in the right order, will cook perfectly and much faster, without the risk of burning.

Less time, more taste.

Just like for the cake pops of cookies, the pappardelle with coffee grounds and the cooked fish, this recipe is also part of my column TURN ON THE APPETITE on Click, the magazine of Accendi luce & gas Coop, full of dishes, techniques and ideas for “low impact” cooking.

post made in collaboration with Clic – accendilucegas.it

Chicken stir fry with seasonal vegetables

ingredients for 2 people

WHAT

  • 1 chicken breast of 400 g
  • 1 tablespoon of cornstarch
  • black pepper to taste
  • 4 tablespoons of peanut oil
  • 1 clove of garlic
  • a teaspoon of grated fresh ginger
  • ½ spring onion
  • 4 tablespoons of soy sauce
  • 1 courgette
  • ½ red pepper
  • ½ yellow pepper
  • 1 carrot

HOW TO PREPARE STIR FRY SAUCE CHICKEN

First, I cut all the ingredients and arranged them in a large, round serving dish, starting from a small bowl of oil with 2 of the 4 spoons provided. I chopped the garlic and cut the spring onion into strips, placing them, together with the grated ginger, in the second quadrant.
Then I cut the breast into strips, then into thin strips, trimming them to 5/6 cm each. After having peppered them and dabbed them in corn starch, I placed them on the plate and placed the bowl with the soy sauce next to them.

Now it's the turn of the vegetables, also cut into thin strips and trimmed to the same size. The courgette first, then the yellow pepper, the red pepper and finally the carrot, placing them in the remaining quadrants of the plate. We are ready!

Chicken stir fry with seasonal vegetables

I heated my wok with oil. After 2 minutes I added the garlic, spring onion and ginger, stirring the contents with a wooden spoon, for about 3 minutes. Then I added the chicken, browning it on all sides for 3/4 minutes, finally the soy sauce. I let it evaporate for a couple of minutes, then I combined the vegetables, at a distance of 2 minutes each, skipping them with the movement of the wrist and moving them delicately with the spoon. If necessary, I added more oil.

In about 15 minutes the chicken will be perfectly cooked and the vegetables crunchy and tasty. I served with some fresh rocket leaves, a few rings made from the green part of the spring onion and sesame to taste.

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On the contrary, Click.

Chicken stir fry with seasonal vegetables

Recipe Focacce Alla Carne (Sicilian rotisserie) – Gordon Ramsay’s version

Recipe Focacce Alla Carne (Sicilian rotisserie)


Put both the flours, the sugar, the yeast that you previously dissolved with a little water in the mixer and start mixing with the whisk with the hook at low speed, after a few minutes add the butter and the extra virgin olive oil. 'olive. Then add the water a little at a time and finally the salt.

Knead for about 10 minutes, until the dough is smooth and homogeneous, then cover with cling film and leave to rise for about 3 – 4 hours.

The dough must have tripled after rising.

At this point, with the help of a scale, make blocks of about 90 grams. Leave to rest for about 30 minutes.

In the meantime, the ragù must be prepared. In a saucepan, add half a carrot, half an onion, half a stalk of celery and sprinkle with olive oil, then fry for a few minutes.

At this point add the chopped and cook for a few minutes, stirring with a wooden spoon. Add the peas and season with vegetable stock cube, a pinch of pepper and chilli. Finally, add a little sauce and balance salt and sugar, cooking it for a couple of minutes over low heat.

It must be a very narrow sauce.

Leave to cool.

After half an hour, take the dough and with the help of a rolling pin and flour spread the dough on a work surface and place the sauce inside.

To obtain an excellent closure you need to create small corners and join them together.

Finally, the last flap of dough left must close all the corners created over it.

Now you have to arrange the baking paper on the plate and place all the focaccias and leave to rise until they have doubled.

Before baking, brush the entire surface of the focaccia with an egg and add the sesame.

Preheat the oven to 180 degrees and bake for about 20 minutes with a convection oven.

When they are golden they will be ready to be savored.

The rising time must be respected as much as possible, this is the only way to obtain a super soft focaccia. They can be stored no more than 2 days, the important thing is that they are put in vacuum bags.

Food blogger

Lucia Manuela Carrara

I am a mother of two little pests with a great passion for cooking and pastry. I always try to take a moment to cook and knead, because it relaxes me and makes me happy.

Turkish Sweet and Sour Peppers Recipe – Gordon Ramsay’s version

Turkish Sweet and Sour Peppers Recipe


A tasty recipe, learned from a friend of Turkish origin. Basically, it would be a recipe similar to the Sicilian one, with the variant of adding coarsely chopped dried fruit and dried fruit. For these last ingredients I used cashews and dehydrated blueberries, while for the sweet and sour tone I used honey and apple cider vinegar. Then the abundant basil gives the magical touch that makes this simple dish the queen of a buffet, a cold dinner or a simple appetizer. Seeing is believing !

Wash the peppers well, dry them

Clean the peppers removing also and above all the white nerves inside, and all the seeds

Cut the peppers into strips and put them in a pan, salt and pepper to taste

Start cooking with a covered pan, and halfway through cooking, add the cashews, blueberries, dried basil and if you want the dry mixture for spagnetta which is based on parsley, garlic and chilli, or as an alternative to the latter mixture of spices you can only put chilli. Mix everything, and continue cooking, always with the pan covered.

Almost at the end of cooking, add the previously prepared mixture of apple cider vinegar and honey and let it evaporate with the pan uncovered, then add the chopped fresh basil, stir and turn off the heat. Before serving, leave the peppers to rest with the pan off for 5 minutes.

Put the peppers in a serving dish, decorate with a sprig of fresh basil and serve.

They are also good served at room temperature or even cold.

Serve cold and decorated with sprigs of fresh basil, accompanied by warm croutons and a good prosecco

Food blogger

Francesca Pipia

My name is Francesca and I am 51 years old and I am a mother of two boys and guardian of two other boys (my grandchildren). I worked for 30 years in a bakery and I cultivated a love for good food and Sicilian traditions in the kitchen. The large family "forced" me to take action to cook for many people, also trying to follow an economic line that would satisfy everyone by spending as little as possible (as a good housewife and mother of a family) while trying to maintain taste and quality. As a hobby I sing in a gospel choir

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