Tag: egg yolk

Cilantro Chicken Shepherds Pie with Brussels Sprouts

I made shepherds pie with the leftover chicken from yesterday. I paired Brussels sprouts with the yummy chicken and it was a bit hit!!!

2 tablespoons butter
2 cups shredded Brussels sprouts
2 cups of leftover cilantro chicken, shredded with gravy
2 tablespoons all purpose flour
1 cup chicken broth
Salt
4 to 5 medium yellow potatoes, peeled and 2 inch pieces
½ cup half and half
1 tablespoon butter
1 egg yolk
Salt
Pepper

Heat a frying pan with butter. Add the shredded Brussels sprouts and sauté on medium heat for 3 to 4 minutes. Add the chicken and sauté for another 2 to 3 minutes. Add the flour and sauté for another minute on medium heat. Slowly add the broth and bring to a boil and let it cook for 2 to 3 minutes. Add salt for seasoning. Keep aside.

In the meantime, bring the potatoes to a boil in a medium saucepan with water. Let simmer for about 10 to 12 minutes or till the potatoes are soft. Drain and mash, leave in the saucepan. Microwave the half and half and butter in a small bowl for a minute. Add the mixture to the mashed potatoes and mix well. Add the salt and pepper. Mix well and check for seasonings. Add the egg yolk and mix well.

Transfer the chicken mixture into an ovenproof 8X8 dish. Top with the mashed potatoes making sure all the edges are covered. Bake in a 400 degrees oven for about 30 minutes or till the top is golden brown. Let sit for 10 minutes and serve with a salad.

Fried Potatoes with Spicy Tomato Aioli

This recipe is adapted from Saveur magazine. I love eating these potatoes at Spanish restaurants. Actually I haven’t met a potato I didn’t like. I love fries but don’t usually fry my potatoes at home- I bake them. I decided to go all the way and fry them. They were delicious- especially with the delicious, spicy aioli!

4 to 5 yellow skinned potatoes, peeled and cut into 1 inch squares

Add the potatoes to a medium pan. Fill with water and bring to a boil. Drain and dry.

2 cups extra light oil
Salt

Heat the oil to 220 degrees F. Cook the potatoes in the oil in a few batches till golden brown and cooked through. Take out and drain on some paper towels. Sprinkle with salt and serve with aioli.

2 garlic cloves, grated
1 egg yolk, beaten
½ cup extra virgin olive oil
Juice of half a lemon
1 teaspoon salt
1 teaspoon smoked paprika
¼ cup tomato puree

Add the garlic into a small bowl. Mix in the yolk and begin whisking in the oil gradually until emulsified. Add the lemon juice, salt, smoked paprika and tomato puree. Mix well and check for seasonings and serve with potatoes.