Receipt chief of kitchen

Christmas approaches and you cannot still what propose like receipt. You have enough the meal with smoked salmon of it and another time fat, you wish to make a receipt of kitchen a little more original for this special occasion. Receipt chief suggests you this very easy, but however succulent receipt for Christmas. It is about the receipt of the cockerels to the ginger:

Ingredients for 6 people: 

Preparation:

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130. Roll and recover the cockerels with the mixture between flour and maïzena.
131. Heat the olive oil in jumping and plunge the cockerels. Think from time to time of turning over them in their juice.
132. Withdraw the cockerels of jumping and make return the shallots with the garlic which you will have pressed as a preliminary and the ginger.
133. Give the cockerels in jumping once gilded shallots then add the sauce soya and the 3 bowls of hen bubble.
134. Cover and leave mijoter to soft fire during 20 minutes.

Be useful and level. Receipt chief wishes you to pass from excellent festivals of Christmas!

Receipt chief proposes a very simple easy way to you in order to prevent that butter does not burn once in your stove. If you wish to make a receipt which brings to put butter in a frying pan, pour also a net of oil. You will see that butter will not burn any more!

A simple and fast receipt suggested by chief-receipt in order to bring a key of revival when you want to prepare chopped steack. 

Ingredients for 2 people:

• 2 ground beef of 200g each one
• parsley
• 1 onion
• 1 spoon with olive oil soup
• 1 small spoon with soup of cumin and or paprika
• salt and pepper

Preparation:

1. In a salad bowl, mix (with the hand) ground beef with parsley finely engraved, onions crossed in small dice and the olive oil.
2. Seasoned the whole with salt, pepper, cumin and or paprika
3. Reconstitute 2 ground beef and made cook them with the frying pan

Be used with a salad as corn salad and a vinaigrette sauce (lemon, olive oil, salt, pepper)

 Time of peparation: 7 min

Here a quite useful easy way that you proposes receipt chief in order to constantly know the cooking of your meat receipt. The technique consists in connecting one of the ends of your fingers to that of the inch and then to compare hardness enters, the muscle located on your palm at the base of the inch, and the meat.

For example if you unite the index with the inch, the hardness of your muscle corresponds to a blue cooking. The gesture to be made corresponds to the sign all is well when you made deep-sea diving.

The more you will join to the inch a finger distant from this last, the more hardness of the muscle will correspond to a cooked meat.

In conclusion, if you wish a bleeding meat, compare the hardness of the muscle by connecting annular inch and that of the meat. Once that corresponds, cut fire, the meat will be with your taste!

As very often you must prepare a vinaigrette of speed and of course it does not take as one needs Chef receipt has for you the infallible vinaigrette receipt!

For that nothing simpler, all is in proportioning For 2 people:

1. 3 spoons with olive oil soup for one of balsamic vinegar
2. Add a pepper and salt pinch then a half spoon with semi mustard soup strong or strong according to the wish
3. Mix with the spoon or a spoon and a fork stuck one against the other (that will make it possible vinaigrette to better bind and you will avoid the grumeaux ones)

If you wish a receipt of better quality, receipt chief advises you to use balsamic vinegar of Modena of at least 8 years of old. He will have a caramelized aroma as ever you did not taste. You will be able to buy it in grocers Italians or certain large surfaces. Do not hesitate to mix oils by replacing an olive oil cuillière by nut oil.