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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Today I'm making my easy creamy garlic mushroom sauce. This cream of mushroom sauce recipe is one of my top mushroom recipes as it's very versatile and pairs beautifully with so many dishes. In this video I made creamy mushroom pasta but you can add it to almost anything you like. This sauce can also be made in a large batch and stored to use in different ways during the week!
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*INGREDIENTS*
1/2 lb / 200g mushrooms
6-7 (1 tbsp) garlic
1 medium white/yellow onion (1 small purple onion)
1 tbsp butter
1 cup chicken stock/vegetable
1/3 cup heavy cream
1/3 cup parmesan cheese
1 tbsp dried oregano
bunch of parsley
salt and pepper
• No stock?
You can use stock cubes dissolved in 1 cup of water. Or use plain water but the flavor will be slightly mellowed
• No oregano/parsley?
You can use Italian herb mix, basil or rosemary also pair well with mushrooms
• No heavy cream?
Substitute with evaporated milk/half and half/fresh cream. The duration of cooking and texture will need to be altered
• No parmesan cheese?
Any cheese that will melt smoothly without causing stringiness can be used. Alter the quantity as needed
Tips:
• Mushrooms need to be cooked until it's browned to release maximum flavor
• Be weary of salt if used store-bought stock. To be safe use low sodium stock or alter the measurements depending on your stock
• In case it ends up too salty, add sugar to balance the saltiness
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#creamymushrooms #mushroom #mushroomsauce
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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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- 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
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