Tuesday, June 22, 2010

Oatmeal chicken with onionsalad and a cold springsauce

Now today's recipe was one I had looked forward to for some time. The 9th dish of our experiment did contain a lot of onion for my taste and I left most of it out as I saw fit. Like Carina I made my own take on the salad and the sauce too, not because I had trouble finding the ingredients but because I'm not a huge fan of smoked fresh cheese either. This was a simple dish. Super easy to make when you haven't got a lot of time and it tastes really good! I loved the crunchiness of the oatmeal and the spring tast of the sauce. Definitely a recommendable recipe... Now for the sharing - Carina beat me to the punch today and all the credit for translating the original recipe goes to her - watch her experience with this recipe HERE 

For four people you'll need:

4 boneless, skinless chicken breasts
1½dl oatmeal
1 teaspoon of curry
3 tablespoons of olive oil or coldpressed rapeseed oil
salt and pepper for seasoning

Mild onion salad (Original recipe)
1 regular onion
1 red onion
1 tablespoon of salt
1 teaspoon of sugar
400 grams of brussels sprouts
½ cucumber
A little lovage leaves or parsley
A little olive oil or coldpressed rapeseed oil

My salad
Iceberg lettuce
1/4 Cucumber
½ yellow bell pepper
2 spring onions

(chop up the salad and scrape out the seeds of the cucumber. Dice the bell pepper and finely chop the spring onions. Mix it all together in a small bowl and serve it with the chicken and spring sauce)

Cold spring sauce (original recipe)
1dl drained yoghurt (you can use Greek yoghurt)
1dl smoked fresh cheese
2 tablespoons of finely chopped parsley
1 tablespoon of finely chopped lovage
salt and pepper

My springsauce
1dl light yoghurt *
1dl of light Philadelphia cream cheese
2 tablespoons of finely chopped parsley
1 tablespoon of finely chopped lovage
salt and pepper

Accompaniment: potatoes (I didn’t serve that)

Cut the chicken breasts lengthways and turn them in a mix of oatmeal and curry and fry them on a frying pan with oil till they are golden on all sides and cook thoroughly, Sprinkle some salt and pepper over.

Cut the onions as thin as possible and leave them on a plate. Sprinkle over salt and sugar and leave them to drain for at least one hour. Rinse the onions thorough under cold water till the salt is gone. Leave them on a clean tea towel. Cut the brussels sprouts into “boats” and blanch them in boiling water for 1-2 minutes and then rinse them under cold water. Cut the cucumber in slices and then into halves. Mix the cucumber with onion, brussels sprouts and Lovage leaves. Drissle a little oil over. 

Whisk together the sauce and eat it with the chicken breast, onion salad and potatoes.

Bon appetit...


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