Just a rehearsal for Christmas dinner.
As usual the most of the food on the table will be from traditional Russian cuisine.
Here is one of the favourites : Herring under a Fur Coat
You might raise your brows: under a fur coat?
That’s right, it is a literal translation of the name. Sometimes we call it SHUBA , which is the word for a fur coat in Russian. And of cause there is no fur on a plate. It is simply diced smoked or cured herring filets dressed 🙂 with root vegetables, egg and mayonnaise, one of those dishes that you either love or hate. Though I can definitely say that I don’t know any Russian who does not like it.
– I absolutely love this red cabbage! It’s delicious!
-We have not served red cabbage today.
-What is it then?
-This is beetroot home recipe.
-But I don’t like beetroot!
-You’ve just said that you ABSOLUTELY love it 🙂
This conversation has happened a few years ago, when one of our guests having dinner rediscovered BEETROOT.
The lady said that if I told her that there was a beetroot on her plate she would not have touched it, as she never liked beetroot . She ‘s obviously changed her mind.
Over the years we’ve had many visitors like this and my Russian style beetroot has never failed to impress. Following several requests for a recipe, I decided to include it in Galya’s kitchen Menu.
Here it is.
For 1 kg of RAW beetroot you need:
0.3 kg of onions finely chopped
0.5 part of raw carrots grated on a large grater
1 x 800gr tinned hole tomatoes in tomato juice
garlic ( I put a lot, but you can have it as much as you like)
2 table spoons of walnut oil ( or 2 teaspoons of sesame oil)
2 Bay leaves
bunch of fresh parsley finely chopped ( if you like it)
Heat the sunflower oil in a deep frying pan until very hot.
Sauté onions until they start to change the color.
Add grated carrot and grated beetroot. Season with salt and pepper.
Cook on a medium heat until nearly all the juice evaporated.
Meanwhile process the tomatoes in a food processor into a passata ( no need to sieve it)
Once the juices in the frying pan have evaporated add the tomatoes + 2 table spoons of Ketchup (or 1 table spoon of sugar).
Cook on a small heat until the tomatoes well integrated into the beetroot and the juices nearly evaporated again.
Add finely chopped garlic, stir, add bay leaf, walnut ( or sesame) oil and chopped parsley just before turning it off.
Eat hot as a garnish to any meat or fish or veggie dish.
I like it cold, just with a piece of bread.
It tastes better on the second day!
What do you mean ” what’s up”? It’s C H R I S T M A S!
In reply to the numerous requests from our B&B guests I thought, that it would be a good idea to put this recipe on the blog.
There is a story behind of the creating of this dish.
Seven years ago Peter ( my husband) and myself went to his son’s wedding. The wedding reception was absolutely wonderful with bride and groom arriving on a horse carriage, the sun shining and the church bells ringing. It was very beautiful and memorable.
And of course the celebration dinner…
When we got back home, it became my mission to find the recipe for the “Chicken Supreme” , that we’ve had at the wedding. But every recipe , that was available on the internet at the time , called “Chicken Supreme”, was not what I was looking for.
The only option was to try and recreate it in the kitchen.
And after a few goes, success! It was not that difficult to work out in the end.
Since all those years ago THE Chicken Supreme has become one of the favorite main courses at La Croix du Reh , our B&B, and every other guest, who ate it, asked for the recipe.
And so here it is:
CHICKEN SUPREME FROM GALYA’S KITCHEN
- 1 large onion, finely chopped
- 200 gr of quality SMOKED bacon or streaky bacon or lardons finely chopped
- 4 – 6 large boneless, skinless chicken breasts
- 100 ml of water or chicken stock ( if you don’t have fresh chicken stock, don’t use cubed stock, just water)
- Thyme 10-12 sprigs , leaves stripped and woody stems discarded ( I prefer fresh Lemon Thyme, but the dry Thyme will do a pretty good job)
- 100 ml of medium white wine heated to the boiling point
- 30gr of butter
- Salt , pepper
- 1 tsp Cornflour
- Preheat oven to 190°C
- On a dry pan ( no fat added) GENTLY fry bacon until golden and the fat melted away.
- In same pan add and GENTLY fry the thyme and the onion until soft and golden. If there is not enough fat in the pan, add some butter to help onion to golden. Remove from pan.
- Add the butter in the pan and quickly flash-fry seasoned ( a little salt and generous pepper) chicken just to get some golden color on both sides. Add the onion and bacon to the chicken. Careful with salt, as the bacon is usually quiet salty.
- Add the simmered wine. Add the stock (or water). Bring all up to the boiling point.
- Remove the pan from the hob, cover loosely with foil and put it into the preheated oven on a top shelf. Cook for 20min. Uncover ( don’t discard the foil) and bake for another 10 minutes
- Take the pan from the oven and pour the juices into the small deep pan to make a sauce, leaving the chicken in the original pan. Cover the chicken with foil and a thick kitchen cloth or towel and put it aside to rest.
- Meanwhile , heat the juices in the small deep pan, adjust seasoning and thicken it, using a table spoon of Cornflour stirred into 100ml of cold water.
- Once the sauce came to simmer and thickened, pour it back into the pan with chicken.
- Now it’s ready to be served with potatoes or rice and vegetables of your choice.