Main Courses

Hoisin chickenඞ

Butter chickenඞ

Fry separately and combine.

Bresse chickenඞ

1. Season the chicken breast with salt and white pepper and put it in the oven at 180 degrees for 30 minutes.
2. Fry the buns and wings in butter, salt and white pepper, garlic, bouquet garni (leek, sprig of thyme), onion, mushrooms, then add flour and white wine, cream and a little vinegar.

Korean Crispy Chickenඞ

Fry for 8 minutes in 160-degree oil and a second time at 190 degrees.

Coucou au cidreඞ

1. Brown the chicken pieces in plenty of butter.
2. Add the shallots, calvados (flambé), cider, creme fraiche, chicken stock
3. Simmer for 30 minutes.

Coq au vinඞ

1. Season the chicken with salt and pepper (also white pepper).
2. Add bouquet garnish, white wine (whole bottle) and marinate overnight
3. Add pancetta first to fry with mushrooms and butter.
4. Remove the mix from pan and put the chicken on. Fry for 15 minutes on each side.
5. Add 3 minced garlic cloves.
6. Add the pancetta mixture back
7. Add the wine marinade mix and let it simmer for 45 minutes.
8. Remove the yolk from one egg, add about 100ml of cream to the egg yolk and beat until combined, then pour into the pan.
9. Add chicken and chopped parsley.

Shaksukaඞ

1. Fry onions and peppers.
2. Add garlic and tomato.
3. Season with cumin and cayenne pepper and add tomato puree.
4. Add grilled sausages, season with salt and pepper.
5. Add parsley and coriander.
6. Add eggs on top and cook covered.
7. Remove from pan adn add feta cheese before serving.

Shaurma (Israeli charcoal-grilled meat)ඞ

Combine and marinate the meat to be grilled in it.

Lemon chickenඞ

1. Cover the fillet strips with white wine and mix everything else in.
2. Marinate for 2 hours.
3. Preheat the oven to 150 degrees.
4. Put in a biscuit tin, cover with foil, place in a frying pan with approximately 2 cm of water.
5. Place in the oven at 150 degrees for 90 minutes.
6. Remove from the oven and set aside to cool. Put some weight on.

Chicken pasta with sun-dried tomato pestoඞ

1. Boil pasta, keep them a bit firm.
2. Fry the chicken ingredients in a pan and mix with the pasta.
3. Combine the pesto ingredients in a blender.
4. Serve pasta separately with pesto, to be added on top.

Japanese Macaroni Gratinඞ

Loosely inspired by Just One Cookbook's Macaroni Gratin.

1. Bake in 230 degree oven

Not-Japanese Macaroni Gratinඞ

Loosely inspired by Just One Cookbook's Macaroni Gratin.

1. Bake in 230 degree oven

Ginger-Garlic Ribsඞ

1. Brush the ribs with marinade.
2. Let it marinate overnight.
3. Take out at least half of the marinade and put it aside.
4. Cover in foil and leave in the oven at 180C for an hour.
5. Take the foil off, add the saved marinade back on top, then leave in the oven with the grilling function at 220C.
6. Take out when brown and slightly, just barely charred at the edges of the bones.

Pomegranate soya chickenඞ

Okonomiyakiඞ

From Joshua Weissman.

Batter instructions:

1. Mix flour, baking powder, salt, whole eggs and dashi. Lumps are ok.
2. Season your green cabbage with salt, and squeeze the water out of it.
3. Poach your shrimp in a bit of dashi. Cool off and cut into small pieces
4. Toss cabbage, shrimp, pickled ginger, agedama and onion whites in batter.
5. To cook the pancake, start a nonstick pan with a cooking spray in medium heat.
6. Add thin strips of pork belly / bacon.
7. Flip pancake and brush with sauce.
8. Flip pancake again and brush the other side with sauce.
9. Once pancake is done, finish with one last drizzle of sauce, finish with bonito flakes, kewpie mayonnaise, sliced green onions and nori.

Sauce instructions:

1. Mix all ingredients in a bowl. Store and use as needed.

Fennel Jam Porkඞ

Almond Cream Instructions:

1. Boil for an hour, blend, and cook until it reaches the desired cream consistency.

Fennel Jam Instructions:

1. Chop onion, fennel, chili, and garlic
2. Fry in a pan until soft, add wine, simmer until the wine has reduced
3. Add orange juice and simmer until reduced
4. Season with sugar and lemon juice.

Pork Neck Chop Instructions:

1. Cut into 3cm steaks, season with salt and pepper, fry covered on both sides for 5 minutes or until desired doneness is achieved. Let rest on the cutting board for about 5 minutes, slice into strips, and serve with almond cream and fennel jam.

Lentil-vegetable casserole with some zestඞ

1. Chop the pumpkin, place on a baking tray with baking paper, season with salt, chipotle, cumin and oil.
2. Mix and then bake at 200C for 20-25 minutes.
3. Chop the onion, garlic, pepper.
4. Tear kale from the thick roots and dice
5. Cook the paprika and onion in a deeper pan about 7 minutes until soft
6. Add garlic and seasoning, mix
7. Add lentils, tomato and bullion
8. Cover and let simmer for 20 minutes until lentils soften. Stir and add water if needed.
9. Add kale and let soften for 3 minutes
10. Mix in the pumpkin and season to taste
11. Mix in the sauce
12. Serve with some parsley or coriander
13. Et voila!