Recipes from Irina Dubzova
Coconut soup with chicken
Ingredients: 6 pieces of chicken thighs without bones, 1 ginger root, 1 lemon grass, 1 bundle of kinse, 1 l coconut milk, 1 beam of Luke-Shalot, 300 g Tomatoes Cherry, 1 garlic clove, 100 g rice, zira, salt, pepper.
Cooking process: Chicken fillet cut into pieces and boil in a small amount of water. On the vegetable oil, let out the chopped onion shalot and crushed clove of garlic. Then garlic outnm, to the bunk add chopped with straw ginger and pepper chili rings. To fry again. Put the halves of cherry tomatoes, let go slightly. Ship the roaster into a saucepan with chicken, add coconut milk, a couple of lemon grass twins, a little zira, salt and pepper. Bring to a boil and remove from fire.
Boil rice, shape balls from it and decompose on soup plates. Pour soup and sprinkle with cilantro.
Coconut soup with chicken. .
Salad with chicken liver from Irina Dubtsova
Ingredients: 1 Packaging Corn Salad, 1 Packaging Radiccho salad, 1 bundle of spinach, 300 g Soya sprouts, 1 orange, 3 mandarin, 600 g of chicken liver, 200 ml of olive oil, 200 g Honey, 1 lemon, 200 g of raspberry jam, black bread.
Cooking process: Fry chicken liver on olive oil. Bread cut into triangles and dry in the oven. Mix lettuce leaves, spinach, soy sprouts, add slices of orange and tangerines without a white film. Fill with olive oil, honey and lemon juice sauce. Finished liver decompose on croutons, lubricate with raspberry jam and serve with salad.
Salad with chicken liver. .
Recipes from chef
Spicy chicken soup
Ingredients: 800 ml of chicken broth, 250 g of boiled chicken, 80 g of glass noodle, 50 g of cucumber, 10 g of chili pepper, 10 g of ginger, 25 ml of soy sauce, 20 ml of sesame oil, 1 cinse bundle.
Cooking process: In the chicken broth, pour the soy sauce, sesame oil, add chili and ginger pepper sliced cube. Put a pre-clumsy noodle, chopped with straw chicken, let it stand. When feeding, put in soup sliced with thin straw fresh cucumber and chick leaves.
Spicy chicken soup. .
Baked beets with plum earth and nut PRIEN
Ingredients:
400 g beets, 200 g of sea salt, 80 g of dried plum, 80 g of kuragi, 30 g of walnut pralines, 40 g of honey, 40 ml of olive oil, 30 ml of lemon juice, 15 g of roasted hazelnut, 15 g of mangold (leaf beet), 15 g of Estragona.Cooking process: Beet bake on sea salt at 100 degrees until readiness. Clear and cut into slices. Mix honey, olive oil and lemon juice, pick up beets.
To obtain an edible land, dried with a plum and dried in the oven at a temperature of 100 degrees to a solid state and pierced in a blender.
Share edible land on a plate, put a pickled beet from above, add walnut pralines, decorate with greens and hazelnuts.
Baked beets with plum earth and nut pralines. .
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