How To make Kip Filet with Sherry Sauce
6 juniper berries
1/2 teaspoon soy sauce
salt and pepper
to taste 5 tablespoons medium sherry
200 grams kip filets
1/2 tablespoon vegetable oil
2 tablespoons cold water
1/2 tablespoon cornstarch :
1 1/2 deciliter water
Put the juniper berries in a bowl. Crush them with the back of a spoon. Stir in the soy sauce, salt, pepper, and sherry. Lay the kip filets in the sauce. Let them marinate about 4 hours in the fridge, turning occasionally.
Remove the chicken from the marinade (reserving marinade) and dry with kitchen towels. Brush on 1/2 tablespoon oil. Grill over hot coals till done, about 10 minutes.
Meanwhile, mix cornstarch with 2 tablespoons cold water till smooth. In saucepan, mix the reserved marinade with 1-1/2 deciliter water. Bring to a boil. Stir in the cornstarch mixture; stir constantly till sauce thickens. S&P to taste.
Remove the chicken from the grill; let rest on a cutting board for about 3 minutes. Cut crosswise into pieces about 1/2cm thick. Arrange the slices on two plates. Pour the sauce over.
Good with rice and lemon carrots.
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PRINT RECIPE:
Shrimp Newburg(in a creamy sherry infused cheesy sauce) #easyrecipe #dinner #shrimp #recipe
Full video here:
Here is a simple but rich shrimp recipe where sherry is used to give
the dish a nice flavor. This recipe is called shrimp Newburg.
It is finished off in the oven in a casserole dish.
Ingredients:
1 Can of Cream of Shrimp soup
2/3 C evaporated milk
2 oz cheddar cheese, shredded
1/3 C mayonnaise
1/4 C dry sherry
4 ounces dry fettuccine noodles, cooked al dente
6 ounces raw shrimp, peeled and cleaned
1/2 TBS butter
1/2 tsp Old Bay
1/2 tsp salt
Cook the shrimp seasoned with Old Bay in 1/2 TBS butter for 2 minutes. Set aside with pan juices.
Boil noodles in 1/2 tsp salt for 12 minutes for al dente stage. Drain and set aside.
Mix Cream of Shrimp and evaporated milk and heat until just at the boiling stage.
Remove from heat and add cheese and mayonnaise. Blend well until cheese just melts.
Blend in sherry, noodles, and shrimp.
Bake in lightly oiled 1 1/2 qt casserole dish at 350 for 25 minutes.
Enjoy...
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[Japanese Mom in Paris] Learn from Michelin-starred restaurant｜Tender chicken breast curry sauce
Hi there!
This week, I learned a recipe from chef Kenichi Handa, head chef at Michelin-starred restaurant PAGES in Paris.
The recipe is Tender Chicken Breast with Curry Sauce, which is very easy and delicious with lots of techniques only the chef knows!
Hope you enjoy the video♡
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◆Chef Kenichi Handa's Channel Kenichi's Kitchen
◆Collab video in chef's channel
◆Restaurant PAGES
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Instagram : @tsuzurisa
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- about Tsuzurisa -
Hi there! My name is Risa I'm Japanese mom based in Paris!
I used to work for a cosmetic company and former cooking teacher.
On my channel you'll see videos about cooking, fashion, beauty, vlogs and etc.
Thanks for stopping by and I hope you enjoy!
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◆Ingredients
[Chicken Breast]
2 Chicken Breast
20〜30g of butter
4cloves of garlic
some thyme
some salt
fleur de sel
[Curry sauce]
60g of mayonnaise
4g of mustards
20g of sherry vinegar
90g of olive oil
20g of grated onion
some curry powder
some lemon juice
some salt & pepper
[ Fried Broccoli]
1/2 of Broccoli
some mimolette cheese
some oil
some salt