Chef’s corner

Chef’s corner

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BBQ Wings with grilled corn on the cob

BBQ Wings with grilled corn on the cob

There is nothing like a homemade chicken soup. Using chicken wings is the secret to a rich flavour, and it’s a a smart way to use a cheap chicken product, and turn it into a healthy and tasty dish.  To this specific recipe we recommend whole chicken wings.

 

Ingredients

3l light soup

1kg diced beef (2 cm)

Ten chicken wings

250g carrots

250g celeriac

200g leek

200g potatoes

 

How to

Cook the soup and diced beef until almost tender. Cube all vegetables and add together with chicken wings. Bring the soup to simmer over low heat until all ingredients are tender.

 

Season with salt and pepper and sprinkle with freshly chopped parsley. Can be served with butter-roasted bread gratinated with parmesan cheese.

Enjoy!

 

Nicki Holdt Just

Chef at BAADER LINCO’s head office in Denmark

 

Chicken soup à la Florian

Chicken soup à la Florian

There is nothing like a homemade chicken soup. Using chicken wings is the secret to a rich flavour, and it’s a a smart way to use a cheap chicken product, and turn it into a healthy and tasty dish.  To this specific recipe we recommend whole chicken wings.

 

Ingredients

Serves 8

3l light soup
1kg diced beef (2 cm)
Ten chicken wings
250g carrots
250g celeriac
200g leek
200g potatoes

 

How to

Cook the soup and diced beef until almost tender. Cube all vegetables and add together with chicken wings. Bring the soup to simmer over low heat until all ingredients are tender.

Season with salt and pepper and sprinkle with freshly chopped parsley. Can be served with butter-roasted bread gratinated with parmesan cheese.

Enjoy!

 

Troels Larsen

Chef at BAADER LINCO’s head office in Denmark

 

Stuffed drumsticks with ratatouille

Stuffed drumsticks with ratatouille

 

Ingredients

Serves 6

For the stuffed drumsticks:

6 drumsticks
500g minced chicken meat
1 onion, peeled and very finely chopped
1 sprig of parsley, chopped
100g feta cheese, grated
3 garlic gloves, peeled and finely chopped
2 eggs, lightly beaten
1 tablespoon flour
Salt and pepper

For the ratatouille:

1dl rapeseed oil
250g onion
400g mixed peppers
½kg aubergine
½ courgette
3 garlic cloves
Rosemary
BasilThyme
200g tomato purée ½l chicken bouillon
Salt and pepper

 

How to

 

To make the stuffed drumsticks, mix the minced chicken meat, onion, parsley, feta cheese, garlic and flour together until combined. Season with salt and pepper and add the beaten eggs to bind. Debone the drumsticks and place the stuffing in the hole. Bake the drumsticks for approx. 20 minutes at 180 degrees C using fan air.
Once you take the drumsticks from the oven, rest them for 10 minutes under foil.

To make the ratatouille, heat the rapeseed oil and cut all vegetables into cubes. Sauté in the oil. Add herbs, tomato purée and chicken bouillon. Season with salt and pepper and bring to simmer for five minutes.

Serve in soup plate. Cut the chicken into slices and arrange over the ratatouille.  

Enjoy!

 

Troels Larsen

Chef at BAADER LINCO’s head office in Denmark