BEAN WITH RICE AND TURKEY SAUSAGE

Components for 6 portions:

  • 5 cups poultry broth
  • 2 cups brown rice
  • green pepper diced
  • red pepper diced
  • 2 onions, cut
  • 2 garlic cloves, chopped
  • 2 tablespoons of olive oil
  • 1/2 kg of smoked turkey sausage, cut into 1 cm thick discs
  • 2 bean cans (400 g)
  • can of cut tomatoes (400 g)
  • teaspoon of thyme
  • Bay leaf
  • ground pepper to taste
  • Spicy pepper sauce to taste

Preparation:

Boil the rice in a saucepan and cook until it starts to boil. Cover the pot, reduce gas to small and cook rice until the chicken broth (about 40 minutes). Stir fry on hot olive oil, peppers, onions and garlic until soft. Add the sausage and fry it until browned. Add beans and one cup of beans, tomatoes along with juice, thyme and bay leaf. Drain for 20 minutes, stirring occasionally. Spice pepper and sauce to taste. Add rice and mix everything

CHICKEN WITH VEGETABLES

Components for 4 portions:

  • 5 cups poultry broth
  • 2 cups brown rice
  • green pepper diced
  • red pepper diced
  • 2 onions, cut
  • 2 garlic cloves, chopped
  • 2 tablespoons of olive oil
  • 1/2 kg of smoked turkey sausage, cut into 1 cm thick discs
  • 2 bean cans (400 g)
  • can of cut tomatoes (400 g)
  • teaspoon of thyme
  • Bay leaf
  • ground pepper to taste
  • spicy pepper sauce to taste

Preparation:

Boil the rice in a saucepan and cook until it starts to boil. Cover the pot, reduce gas to small and cook rice until the chicken broth (about 40 minutes). Stir fry on hot olive oil, peppers, onions and garlic until soft. Add the sausage and fry it until browned. Add beans and one cup of beans, tomatoes along with juice, thyme and bay leaf. Drain for 20 minutes, stirring occasionally. Spice pepper and sauce to taste. Add rice and mix everything

Breast chicken with mountain ash with marinated garlic stems and horseradish sauce

Components:

  • 150 gr chicken breast
  • 50 g mountain ash jam
  • 100 g of garlic stem
  • 2 garlic heads
  • 1 carrot
  • 100 ml cream 36%
  • 200 g of potatoes
  • 20 g of horseradish
  • 80 g of butter
  • sugar, salt, white pepper

Preparation:

Prepared chest stuffed with mountain ain and all rolled into a roll. Roll the chips into foil bags and cook them in a sous vide machine. Cook potatoes, then mix them with horseradish, cream and add spices. Garlic stems are fried in a pan with butter and sliced garlic. Carrot strips caramelize with sugar. The whole is laid out on a plate and the dish is ready.

CHICKEN WITH VEGETABLES

Components for 4 portions:

  • 1 teaspoon of olive oil
  • 2 garlic cloves
  • 1 teaspoon fresh ginger
  • 500g chicken breast
  • 1 medium onion
  • 1 carrot
  • 10 cm white radish
  • 1 red pepper
  • 100 g sugar peas
  • 4 tablespoons of shelled sunflower
  • ¼ cup soy sauce
  • 2 teaspoons of corn flour
  • 1 cup chicken broth (optional water)
  • parsley

Preparation:

Heat the oil in a large pan over medium heat, then add the garlic and garlic ginger pressed into the pan. Fry for 1 minute. Add the chicken breast cut in 1 cm strip and fry for 3-4 minutes, until flushed, stirring constantly. Add onion sliced in pen, carrots and white radish in stripes and paprika in toerts. Fry for 1 minute. Then add the peas and sugar and soy sauce until the mixture is stirred for another 3 minutes. In a glass dissolve the cornflour with chicken broth and pour over the pan. Stir for 2 minutes until the sauce thickens. At the end sprinkle with shelled sunflower and parsley.