Using expensive ingredients may very well be a norm when it comes to ramping up a recipe. However, you can always take a path less travelled to make things exciting.
Setting a bit of booze ablaze is a fun way to cook up a storm, no matter how intimidating the prep may sound. For first timers, chicken is probably the safest option to go with, considering its soft texture.
An easy-to-follow recipe, Chicken Flambé with Irish Whiskey and Cream can make you star in the league of amateur cooks. In your journey to become a Flambé pro…
Remove the tenderloins attached to the chicken breasts, and set them aside. Place the chicken breasts between two plastic wraps. Gently pound the meat, maintaining a uniform thickness of half an inch. Once done, add salt, pepper and flour on a waxed paper sheet. Now, slowly scour flour on both sides of the chicken.
Place a large skillet on medium heat, and melt olive and butter oil in it. Make sure you don’t overcrowd the pan. Cook the chicken for two minutes, on each side, till it turns golden. When done, transfer the pieces to a separate plate and cover with a foil to ensure it stays warm.
On medium heat, slowly add the garlic and onion. Keep stirring for two minutes till translucent. Now add mushrooms into the mix and continue to stir till moisture oozes out. Add cayenne and Worcestershire, followed by some pepper and salt to season.
Place the cooked chicken on the pan and ensure the heat is turned off. Slowly decant some whisky over the top and turn on the heat. Once the pan heats up, stand back and ignite. Once the flames start dying out, add cream. Turn each of the chicken pieces several times to smear it with the sauce. Garnish the dish with lemon juice and chopped parsley.
Take a plate of rice or egg noodles. Place two chicken pieces, spoon some sauce and mushrooms on top. Add parsley as garnish. Bon Appétit!
How many times have you thought of cooking something but eventually ended up ordering in?
Pâte à choux (pronounced paht-ah-shoe) can be a versatile, if slightly formidable, pastry – from