Free range roasted chicken, with wild mushroom sauce & roasted chestnuts @TheLittleGeranium
In this video, filmed at his home on the Costa del Sol, Steven prepares a beautiful dish, as served in his restaurant The Little Geranium, in La Cala de Mijas - Free range roasted chicken, with wild mushroom sauce, topped with roasted chestnuts
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About The Little Geranium
Located in the centre of La Cala de Mijas, and a short distance from Marbella and Fuengirola, The Little Geranium is a quaint, charming and full of delightful trinkets restaurant. Adding to the uniqueness of this restaurant is Fellow Master Chef Steven Saunders (previous Michelin star chef) with his creative sophisticated food, re-creating many of his old favourites from his ever so famous restaurant... ‘The Pink Geranium’ in the UK and you are surely guaranteed a most amazing experience.
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CHILE RELLENO SOUP: Easy Recipe for Mouthwatering Soup With New Mexico Green Chile, Chicken & Cheese
This easy recipe for Chile Relleno Soup comes from Lujan Farms in New Mexico. The Lujan family has been growing and selling some of the best chile anywhere for more than 70 years! So, that says something about this recipe. It's fantastic! It's loaded with delicious New Mexico green chile, but also has plenty of shredded chicken and melted cheese to make it creamy and even more flavorful. Read on for the full recipe. I'll also include a link to Lujan Farms' website below.
Chile Relleno Soup
5 NM green Chile peppers (10.5 oz)
2 Tbsp. butter
3 Tbsp. chopped white onion
2 garlic cloves, minced
1 tsp. ground cumin
4 cups chicken broth
salt and pepper to taste
12 oz. cooked chicken breast, shredded
8 Tbsp cream cheese
4 cups shredded cheddar cheese, divided (save 1 1⁄2 cups for topping)
Directions:
Roast green chile peppers until skin is charred and blistered. You can do this over the open flame on a gas stove, or by heating your broiler to high and placing chile within a few inches of the broiler (turning to get all sides charred).
Place green chile in a bowl and cover with plastic wrap. Let cool, then peel skin as much as possible. Cut out seeds and chop by hand or place in a food processor / blender to finely chop. Set aside.
In a large saucepan over medium heat, melt butter. Add onion and cook, stirring frequently, until translucent, about 5 minutes. Add garlic, cumin, and green chile and stir until fragrant, about 1 minute.
Stir in chicken broth and season to taste with salt and pepper. Bring to a boil and then reduce heat to a simmer. Add chicken.
Add cream cheese and 2 1⁄2 cups of the cheddar cheese and whisk until smooth.
To serve, divide into 6 bowls and sprinkle each with 1/4 cup shredded cheddar cheese. Sit briefly under the broiler until cheese is melted and browned (this step is optional but OH SO GOOD!).
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If you're interested in learning more about Lujan Farms, visit their website at follow them on Facebook at
Or visit their store.
Lujan Farms
1200 Lujan Hill Road
Las Cruces, New Mexico 88007
Phone: (575) 526-5918
They sell all varieties of green chile and sun-dried red chile products. Whether you like your chile Mild, Medium, Hot , Extra Hot, or XXXHot, they've got you covered. They offer roasting, peel-n-pack, frozen chile, and shipping.
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HOW TO MAKE A CAN OF ENCHILADA SAUCE TASTE LIKE THE RESTAURANT'S | RICHARD IN THE KITCHEN
In this video I show you how to make a can of enchilada sauce taste like the restaurant's. Normally I make my own sauce, but it you don't have all of the required ingredients for that and all you have is a can of sauce, but want it to taste like it does at your favorite Mexican restaurant, this recipe is for you. With just a few ingredients your can of enchilada sauce will turn out to be restaurant quality.
Shopping List:
10 ounce can of Old El Paso Red Enchilada Sauce
1 tbsp. salted butter
1 tbsp.all purpose flour
1 cup of chicken or beef broth
Pinch of salt and black pepper
Directions:
In a saucepan over medium heat melt the butter. When it becomes foamy add the flour and stir 1 minute until well combined and the flour taste has cooked out.
Stir in the can of enchilada sauce, broth and salt and pepper. Stir well and bring to a boil.
Reduce the heat to low and simmer 15 minutes or until the sauce has slightly thickened.
Keep warm until ready to serve over enchiladas.
Enjoy!
HOMEMADE RED ENCHILADA SAUCE:
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How to make the PERFECT Chile Rellenos EVERY TIME, so stop struggling! #mexicanrecipes #chilerelleno
HOW TO MAKE RED & GREEN ENCHILADAS WITH HATCH CHILE: Delicious Cheese & Chicken Enchilada Recipes
When it comes to Enchiladas, it doesn't matter if they're Red or Green, I'm an equal opportunity devourer! And, as a native New Mexican, I especially love them when they're made with Hatch chile. In this video, I show you how I make both Red Cheese Enchiladas and Green Chicken Enchiladas with Hatch chile, because sometimes it's hard to decide between the two. Read on for the full recipes.
Red Cheese Enchiladas
approx. 10 red chile pods
3 garlic cloves
1 Tbsp. Mexican oregano
1 Tbsp. cumin
salt to taste (I use about 1 tsp.)
approx. 3 1/4 cups water
corn tortillas
grated cheese of your choice (cheddar, pepper jack, muenster are all great)
chopped onion, to your liking
vegetable oil for frying
Remove stem, seeds, and any imperfections from dry chile pods and rinse clean in water. Soak clean chile pods in hot water for a minimum of 15 minutes so they soften and rehydrate. Place softened chile pods in blender or food processor, along with garlic, oregano, cumin, salt, and water. Blend until completely smooth. Heat saucepan over medium high heat with about 1-2 Tbsp. of oil. Pour red chile sauce in saucepan and cook for 15 minutes, stirring frequently. (When it reaches a boil, lower heat to a simmer.)
Place enough oil in a small frying pan to deep fry the corn tortillas. Fry tortillas on both sides, drain oil and place over paper towels to remove excess oil. Put shredded cheese and onion on individual fried tortillas, and roll. Place rolls side by side in baking dish until filled with enchiladas. Pour enough red chile sauce to completely cover enchiladas. Sprinkle with more cheese and onion on top. Bake at 350º for 20-30 minutes. Enjoy!
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Green Chicken Enchiladas
approx. 7 Hatch green chiles, roasted, peeled, stems & seeds removed
(If buying Hatch chile in a can or jar, you'll need approx. 1 cup)
3 garlic cloves
1 tsp. cumin
salt to taste (I use 1 tsp.)
approx. 2 cups water
1 can cream of mushroom or chicken
shredded chicken
corn tortillas
grated cheese of your choice
chopped onion to your liking
vegetable oil for frying
Place green chile in blender or food processor, along with garlic, cumin, salt, and water. Blend until smooth. Heat large saucepan over medium high heat, with 1-2 Tbsp. of oil. Then pour in green chile sauce. Add in can of cream of mushroom or cream of chicken. (You can even use both). Stir until well combined. If sauce is too thick, add a little more water. Let it come to a boil and reduce heat and simmer about 10-15 minutes.
Place enough oil in a small frying pan to deep fry the corn tortillas. Fry tortillas on both sides, drain oil and place over paper towels to remove excess oil. Put shredded chicken, shredded cheese and onion on individual fried tortillas, and roll. Place rolls side by side in baking dish until filled with enchiladas. Pour enough green chile sauce to completely cover enchiladas. Sprinkle with more cheese and onion on top. Bake at 350º for 20-30 minutes. Enjoy!
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Bendiciones y buen provecho!