Today has been fabulous. Despite weather reports warning of record levels of rainfall, I headed down to the beautiful Dorset coastline with my class for a day at the beach. The scenery was stunning and this part of the world is definitely on my list of places to revisit this summer!
Right, back to the kitchen…
I sat down this week and planned exactly what I was going to make for each country’s dish as part of my Euro 2012 cooking challenge. Whilst all the recipes sound delicious, and I am really looking forward to trying them all, I do feel that I have my hands full and I started wondering if I have bitten off more than I can chew (excuse the foodie pun!)
Looking at my diary for the next few weeks, I worked out that I don’t actually have enough free evenings to cook a different dish every night and write about it so I made a decision to combine a few different countries in posts in order to complete the challenge in time for the final.
By this, I don’t mean that I will be creating a new fusion style of cooking but rather that I will serve a starter from one country and a main course from another.
Tonight’s post is a German-Croatian affair…
Croatian Chicken Paprikash
I have to admit that Croatia was one of the countries I struggled to find a tasty recipe for, but this dish is a clear winner! The heat of the chilli and paprika is calmed by the sour cream, and you could serve it with whatever you fancied; vegetables, rice, pasta or potatoes.
This recipe served 4 people.
A glug of olive oil
1-2 onions, chopped
4 chicken breasts
150ml of white wine
3 teaspoons of paprika
Half a teaspoon of chilli powder
Salt and pepper
3-4 tablespoons of sour cream
How to make it
- Heat the olive oil in a large frying pan and cook the onions until they have softened and have started to turn transparent
- Add the chicken breasts and sauté for about 5 minutes
- Add the wine and cook for another 5 minutes, stirring occasionally
- Add the paprika, chilli, salt and pepper and watch the sauce turn a lovely, rich, red colour
- Cook for about 20 minutes and then add the sour cream and cook for another few minutes, stirring constantly
- I served mine with mushroom rice and some greens
Strudels are one of my favourite bakery treats and very popular in Germany and Austria.
I think they are a very versatile pudding as if you aren’t too keen on apple you can jazz it up by adding another fruit or some nuts, or substitute them completely for another fruit.
1 sheet of puff pastry
2 apples, chopped (I recommend a slightly tart variety, such as Granny Smiths)
A squeeze of lemon juice (to stop the apples browning and give a refreshing twist)
3 tablespoons of sugar
A handful of sultanas (optional)
A teaspoon of cinnamon (optional)
A pinch of plain flour
Milk and brown sugar
How to make it
- Begin by preheating your oven to 180°C/ Gas Mark 4
- In a bowl, mix together the apples, lemon juice, sugar and cinnamon
- Pop the bowl in the microwave for 1 minute to slightly soften the apples
- Stir in the sultanas and add the flour
- Roll out your puff pastry sheet and with the shortest side facing you spoon the apple mixture on the bottom half of the pastry, keeping about 1 inch away from the edge
- Roll up the strudel like a swiss roll and place on a baking tray with the joining seam on the bottom
- Using a pastry brush, brush the strudel with milk and sprinkle some brown sugar over the top (this will add a lovely crunch!)
- Bake for about 40 minutes or until golden brown
- Serve warm with a scoop of ice cream
This was absolutely delicious and made all the more sweet by England’s win!