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Chicken Breast With Red Wine and Heavy Cream Sauce

Flambéing is used to infuse a dish with additional flavor! This is how we cooked the chicken in this recipe, but isn’t mandatory if you’re new to the technique! Just use some wine and heavy cream to give more aroma to the chicken. Put some garlic and rosemary potatoes on the side and you’re good to go!

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Ingredients Needed for Chicken Breast With Red Wine and Heavy Cream Sauce

5 ounces of chicken breast ⅓ cup flour 2 tablespoons of vegetable oil ½ cup red wine ½ cup heavy cream dill rosemary sprigs 3 garlic cloves, sliced 2 spring onions s, chopped

How to Make Chicken Breast With Red Wine and Heavy Cream Sauce

  1. Add the potato in a saucepan full of simmering water. Boil it for about 15 minutes. Cut it in round slices.
  2. Wrap the chicken breast in plastic foil and level it with a rolling pin.
  3. Coat the chicken with flour. Heat 1 tablespoon of vegetable oil in a skillet over medium heat and add the chicken. Cook it for about 8 minutes on one side. Flip it over and after 6 minutes increase the heat and pour the red wine. Bring to a boil and flambe it for a few seconds. Let it cook until the flame disappears (you can skip the flambéing part).
  4. Reduce the heat, add heavy cream, stir, and soak the chicken in the sauce.
  5. Let the sauce smoothen, and cook for 1 more minute. Add a touch of chopped dill.
  6. For the potatoes: heat the remaining oil in a skillet over medium heat. Add the potato slices along with the rosemary sprigs. Cook until golden, turn off the heat, and add the sliced garlic just before they’re done.
  7. Top the chicken breast and the potatoes with the creamy sauce!

Caramelized Apples

How to make a great dessert starting with just a couple of apples? First caramelize them in the oven with some rosemary, sugar, and cognac. And then the fun part starts: flambee them with a nice mix of apple juice and vodka, and serve them with a few topped raisins and powdered sugar. We think they will be an absolute hit!

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Ingredients Needed for Caramelized Apples

2 apples
2 rosemary sprigs
2 teaspoons of brown sugar
2 tablespoons of cognac
¼ cup vodka
2 tablespoons of raisin
powdered sugar

How to Make Caramelized Apples

  1. Preheat the oven to 360°F/180°C.
  2. Use an apple corer to remove the cores of the apples.
  3. Place them in 2 separate ramekins, and add them inside a small baking tray.
  4. Place the rosemary sprigs inside the apples, and top them with brown sugar and cognac.
  5. Slide the tray into the oven and bake them for the next 20 minutes.
  6. Take them out of the oven and slice them in halves.
  7. Heat a skillet over medium-high heat and pour the apple syrup left from the apples. Bring it to a boil, place the apples in the skillet skin-side up and pour the vodka.
  8. Use a lighter to flambe the vodka. Cook the apples until the flame disappears. (If you don’t feel up to, you can skip the flambe part).
  9. When serving the apples, take out the rosemary, and serve them with a few raisins on top.
  10. If you want, you can sprinkle some powdered sugar on top.
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