Chicken Ravioli with Sage

I’ve never seen ravioli with a chicken filling before, but I couldn’t think of any reason why it wouldn’t be nice so I decided to give it a try. I used a good quality free-range chicken with a lot of flavor, cooked the legs sous-vide for the filling and used the rest to make a chicken demi-glace (reduced stock) for the sauce. You could also just braise the chicken legs instead, so it is not needed to own a sous-vide cooker to be able to give this a try. The chicken ravioli turned out just like the name suggests, with a good chicken flavor. The concentrated flavor of the sauce helped to get this effect. If you like chicken, you’ll love these ravioli. Here’s what I did… Continue reading “Chicken Ravioli with Sage”

Paella made with Stock from Rotisserie Chicken Leftovers

Another post from my cooking on a boat adventure. Paella is a great dish to cook for a large group, and I had borrowed a wonderful paella pan with dedicated burner. But what about stock? The stock is an important aspect of paella, which should be made from scratch rather than using bouillon cubes. Chicken stock and fish stock are obvious choices for paella, but where to get sufficient chicken or fish bones when on a boat trip?

The answer I came up with is that on the evening prior to cooking the paella, we prepared rotisserie chicken. After eating them, all the bones were collected in a big pot and those were used to make a stock. We also made shrimp stock from the heads and shells of the jumbo shrimp used for the paella, and used the cooking liquid from the mussels. A good cook never throws away something that still has flavor in it that can be used! Continue reading “Paella made with Stock from Rotisserie Chicken Leftovers”

Dutch Nasi Goreng with Chicken Satay and Atjar

This summer we’re going boating for 10 days with a group of around 30 friends, and I’m going to be the chef on board. For this trip I’m trying out some tasty, healthy and budget-conscious versions of Dutch favorites such as shawarma and in this case nasi with chicken satay. Nasi goreng is one of Indonesia’s national dishes that means “fried rice”. Indonesian food as it is eaten in the Netherlands clearly has Indonesian origins, but has been “Dutchified” and is known simply as “nasi”.  Even in Indonesia there is no official recipe for nasi goreng, as its origins are related to a way to preserve left-over rice and other left-over foods by frying them. I’m by no means claiming that this version is authentic, far from it. But it sure is good!

Continue reading “Dutch Nasi Goreng with Chicken Satay and Atjar”