AskTheChef: Wholegrain bagel with pulled chicken and crazy pea salad coated with Japanese aromas

Easy to prepare and a guaranteed hit on your lunch menu! Everyone loves chicken and the texture of the pulled meat in combination with the Japanese flavours will have your guests queueing for more! The crispy Crazy Pea salad can be served on the bagel or alongside.

Wholegrain bagel with pulled chicken and crazy pea salad coated with Japanese aromas

Serves 10.

Ingredients:

Salad Pea

1containerCrazy Pea
1dlpeanut oil
2tbspsoy sauce
1 lime
2tbspmixed sesame seeds

Pulled chicken

500gcooked breast of chicken
1dlJapanese dressing (goma)
½ red onion, in thinly sliced semi-rings
1tspred pepper, in thinly sliced rings
  fresh coriander, chopped

Other

10 whole grain bagels, baked
Preparation method: pulled chicken
  • Pull the chicken breast in long strips and mix in a bowl with the dressing, onion, red pepper and chopped coriander. 
Preparation method: Crazy Pea salad
  • Whisk the oil, soy, lime zest and juice into a dressing.
  • Dip the ends of the Crazy Pea in the dressing and sprinkle with sesame seed.
Finishing & presentation 
  • Cut the bagels in half and top generously with the pulled chicken.
  • Garnish with the salad.
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AskTheChef recipe Beef bouillon (classic version)

Beef bouillon (classic version)

Ingredients

5kgbeef bones
10kgbeef, cuttings and slivers
20lwater
2 celeriacs
3 large carrots
2 leeks
2 onions
1bulbgarlic
40gsalt
¼bunchthyme
¼bunchrosemary
3blaadjesbay leaves
30 peppercorns
30 coriander seeds

Preparation method

  • Chop the celeriacs, carrots, onions, leeks and garlic into small pieces.
  • Brown the beef bones and the meat in the oven at 200°C.
  • Put them in a pan with the cold water and bring to the boil.
  • As soon as the water boils skim off the protein foam.
  • Add the chopped vegetables, herbs, spices and salt.
  • Leave to infuse for 6-8 hours. Ensure that the bouillon remains just below boiling point.
  • After the preparation time has elapsed, remove the coarse ingredients carefully with a skimmer.
  • Pour the bouillon through a sieve lined with a damp passing cloth.
  • Reduce the bouillon to the desired flavour.
  • Allow to cool completely and skim off the fat layer that has formed on top.

Serving suggestions

  • As a basic ingredient in clear soups.
  • As a basic ingredient in thickened soups.
  • As a flavour enhancer in other dishes.

AskTheChef basic recipe Penne All'Amatriciana

The secret to a good amatriciana occurs in the first phase, in which the flavours of the pancetta and onion are released.

Spaghetti all' Amatriciana

Serves around ten people.

Ingredients

750gpancetta, sliced into matchsticks
90mlolive oil
6 dried chilli peppers, crumbled
360gred onion, finely diced (brunoise)
450mlred wine
2400gpeeled plum tomatoes (tinned)
20grosemary, finely chopped
20goregano, finely chopped
300gParmesan cheese
  sea salt and freshly ground black pepper
750gdried pasta (Spaghetti)

Preparation method

  • Fry the chilli peppers and pancetta in olive oil until the pancetta is crispy.
  • Add the onions and rosemary and fry until the onions are crispy.
  • Deglaze with the red wine and reduce.
  • Add the tomatoes, oregano, and pepper.
  • Leave the sauce to simmer for at least 45 minutes until it is thick and almost dry. Season the sauce to taste.
  • Cook the penne in a large pan of salted boiling water until al dente and then drain.
  • Mix the penne into the sauce and serve with Parmesan cheese. 

Serving suggestions

  • Combine the sauce with penne, orecchiette, or farfalle.
  • To bring out the flavour of the pancetta even more, add cinnamon, cloves, and nutmeg to the sauce.
  • Variation tip: instead of using the somewhat sweet pancetta, use a smoked and/or salted type of bacon. You could also use smoked sea salt to enhance the flavour of this.

AskTheChef recipe slow cooked pulled pork

A guaranteed hit for a lunch or barbecue. The recipe may look complicated, but it can be made in large quantities at a time. The most time-consuming aspect is the slow cooking, which does not require any activity on your part.

Pulled pork

Ingredients

10gfive-spice powder
2ggarlic powder
10gcayenne pepper
20gpaprika
100gsugar
100gfine sea salt
2.5kgpork shoulder

Preparation method

  • For the rub, combine the five-spice powder, garlic powder, cayenne pepper, paprika, sugar, and sea salt.
  • Coat the exterior of the meat with the rub.
  • Marinate, refrigerated, for at least 12 hours.
  • Fill the firebox of the Big Green Egg to the notch, so that you have enough fuel to last at least 7 hours of cooking. Make sure that the air holes are free; put large pieces of charcoal at the bottom.
  • Put a large tray containing a layer of water at the bottom of the convEGGtor to catch the fat and juices, which can be used to braise the meat as it cooks.
  • Put the meat on the grill and insert a meat thermometer.
  • After about 6 hours, the temperature will probably be hovering around 70°C.
  • Pack the meat in aluminium foil and cook until the core temperature registers over 80°C.
  • If needed, increase the temperature of the Big Green Egg to 140°C.
  • Let the meat cool, and pull apart with your hands or two forks.
  • Instead of a green egg you can use a regelar barbecue or the oven!!

Serving suggestions

  • On a mini-focaccia with Ras el Hanout and a tangy red cabbage salad with ginger and raisins. 

AskTheChef recipe Pulled Beef Neck

Creation by Edward de Ridder, NY Basement restaurant.

Pulled beef neck

Ingredients

1kgchuck eye roll/beef neck
500gcoarse-grained mustard
500gbrown caster sugar

Preparation method

  • Vacuum pull the chuck eye roll and cook in the steamer at 90°C for five hours.
  • Remove the meat from the bag and allow to cool.
  • Quickly grill the meat over a hot coal barbecue and shred the meat into long thin strips.
  • Mix the mustard and the sugar and spoon into a hot sauté pan.
  • Cook until everything is properly dissolved and the mixture starts to caramelise.
  • Add (a part of) the sauce to the meat, stir, and serve immediately.

Serving suggestions

  • Serve as a pulled beef sandwich.
  • With fried salsify or celeriac crisps as a snack.

AskTheChef recipe Pulled chicken

A great use for chicken that has already been used to make stock, or any leftover chicken meat. This method of using the leftover meat originates from China.

Pulled chicken

Ingredients

500gchicken breast, cooked
½tspSzechuan peppercorns
3clovesgarlic
2tbspginger root, grated
1tbspchilli sauce
100gsesame paste
50gsesame oil
1dllight Chinese soy sauce
0.5dlShaoxing rice wine
0.5dlChinese black rice vinegar or Japanese rice vinegar
50ggranulated sugar
0.5dlchicken stock (preferably Chinese)

Preparation method

  • In a dry pan, toast the Szechuan peppercorns and grind finely.
  • Combine all other ingredients except the chicken.
  • Pull the cooked chicken meat into long strips.
  • Combine with the dressing and use. 

Serving suggestions

  • As a component in a salad, e.g. with cucumber, spring onion and glass noodles.
  • As a component in a sandwich, e.g. with cucumber and fresh herbs such as coriander and Thai basil.
  • In a pita bread with iceberg lettuce, mixed cress and chilli sauce.