Angie's Recipes . Taste Of Home

Browse » Home » All posts

Steak Tartare with Anchovy Cornichon Vinaigrette

Wednesday, August 25, 2021

Steak tartare is a classic French delicacy made from raw premium minced beef. It is usually flavoured and served with onions, capers, and other seasonings and often served with a raw egg yolk on top of the dish. It's completely safe to enjoy beef raw as long as they are fresh. Typically this is a dish that you will enjoy when dining out, but are afraid to prepare at home. But a little courage and top-notch ingredients are all you need to make great beef tartare at home. It's best to get meat directly from a specialized butcher rather than from the supermarket. Keep the meat cold in the fridge until you are ready to prepare it.
The mince-like tenderloin is flavoured with a simple yet divine vinaigrette made with anchovy, caper, cornichon, eschalot, sriracha and Worcestershire sauce. You can also use sirloin, which is more affordable and provides the perfect flavour and texture combination for the tartare.

Read On 33 comments

Spiced Chicken Drumsticks with Coconut Peanut Dip

Monday, August 23, 2021

With a savoury, sweet, citrusy, tangy and a little spicy coconut peanut dip, these well spiced chicken drumsticks are perfect for a budget-friendly TV dinner with some seasonal leafy greens and crispy roasted potatoes. The flavours come out best when the chicken drumsticks remain infused in the marinade for at least 1 hour, but not more than 6 hours as the marinade contains lime juice, which can worsen the texture by making it too dry if sitting too long. Longer is not always better. Stabbing the chicken with a fork allows the marinade to penetrate deep inside of the meat and enhance the flavour.

	Coconut Peanut Dip
2-4 Dried red chillie peppers 1 piece / 30 g Ginger root, peeled and roughly chopped 3 Garlic cloves, peeled 3/4 tsp Black pepper powder 1 tsp Cumin powder 1 tsp Cayenne pepper powder 1/4 tsp Turmeric powder 2 tbsp Lime juice 2 tbsp Olive oil Salt to taste 600-800 g Chicken drumsticks 1 Lime, cut into wedges, to serve 1 Tomato, cut into wedges, to serve	4 tbsp Creamy or chunky peanut butter 70 ml Coconut milk 1 Lime, juice and zest 10 g Ginger, peeled and grated 1 tbsp Soya sauce 1/2-1 tsp Chilli powder 1/2 tbsp Peanut oil 1/2 tbsp Roasted sesame seed oil 20 g Roasted salted peanuts, chopped 1 tbsp Spring onion, chopped 1 tbsp Cilantro or parsley, chopped

Soak the dried chillie peppers in 3 tbsp of hot water. Set aside for 30 minutes. In a blender, add the soaked chillie peppers with water, ginger, garlic, black pepper powder, cumin powder, cayenne powder, turmeric powder, lime juice and olive oil. Process all the ingredients into a paste.
Stab each chicken drumstick all over with a fork and place them in a baking pan. Season with salt and rub marinade generously on the surface of the chicken and make sure all the sides are thouroughly coated with the marinade paste. Cover and let marinate for 1 hour.
Preheat the oven to 200C/400F. Roast the chicken for 35 minutes until golden and cooked through.
Combine peanut butter, coconut milk, lime juice, zest, ginger, soya sauce, chilli powder, and oils together in a bowl. Top with chopped peanuts and herbs.
Serve chicken with lime wedges, tomato wedges if using, and prepared coconut peanut dip.

Read On 44 comments

Beetroot Penne with Parmigiano-Reggiano and Arugula

Saturday, August 21, 2021

This fuss-free, low-cost and delicious pasta meal only takes 10 minutes to make, perfect for a simple lunch for any weekday and is guaranteed to be a crowd pleaser. Deep purple-red beet juice is used to transform the plain penne into a vibrant, fun and exciting pasta dish. Use gluten-free pasta if you have a gluten intolerance or other gluten-related disorders.

250 g Organic vacuum-packed beetroot
200 ml Water
350 ml Organic beetroot juice
200 g Penne
2 Scallions, chopped
Salt and pepper
50 g Arugula
Parmigiano-Reggiano (30-months aged)

Cut the beetroot into 1/2cm thick slices, then slice each into 4-5cm long sticks. Set aside.
Place water and beetroot juice in a medium saucepan and bring the mixture to a boil. Add in pasta and cook, uncovered, over high heat for about 7 minutes. Add in beetroot sticks, and lower the heat to medium, and cook 3 more minutes until the beet juice mixture is almost absorbed and the pasta al dente.
Wash and dry scallions, then cut into fine rings. Season the pasta with your favourite sea salt and freshly milled black pepper.
Divide arugula and beet pasta between serving plates. Sprinkle chopped scallions over and top with shaved Parmigiano-Reggiano. Scatter some chopped toasted walnuts over if you desired.

Read On 33 comments

Chicken Cutlets in Creamy Sundried Tomato Parmesan Sauce

Thursday, August 19, 2021

Easy, flavourful, and ready in 30 minutes, this skillet chicken cutlet in creamy, cheesy sun dried tomato sauce recipe is a crowd pleaser. The sauce is not only great for chicken, also perfect for salmon or shrimp. Be sure to use real, freshly grated parmesan cheese, which makes the difference to the texture and flavour of the sauce. Fantastic over some pasta or with zoodles if you are on keto.

4 Chicken cutlets (about 1 pound)
Salt and black pepper
2 tbsp Ghee
3 Garlic cloves, peeled and chopped
1/4 tsp Chilli flakes
10 Sundried tomatoes in olive oil, sliced
60 ml White wine
180 ml Chicken broth
120 ml Heavy cream
50 g Parmigiano-Reggiano
Fresh herb, chopped (parsley, basil or thyme)

Season the chicken cutlets with salt and pepper. Heat ghee in a large skillet over medium heat. Add the chicken and cook, turning once, until browned, about 8 minutes. Transfer to a plate and cover to keep warm while you make the sauce.
Add garlic, chilli flakes and sundried tomatoes to the pan. Cook, stirring, for 1 minute. Increase heat to high and add white wine. Cook, scraping up any browned bits, until the liquid has mostly evaporated, about 2 minutes. Add in chicken broth, cream, Parmesan and any accumulated juices from the chicken. Cook for 2 minutes. Taste and season.
Return the chicken cutlets to the pan and turn to coat with the sauce. Serve the chicken topped with the sauce and chopped herbs.