Chicken Meatloaf with Warm Pumpkin-Cauliflower Salad (Kyllingefarsbrød og lun græskar-blomkålssalat)

 

 

This recipe was found on Piskeriset på eventyr 

Serves 3

400 g ground chicken
1 egg yolk
1 handful of chopped hazelnuts
1-2 tsp thyme
Salt and pepper

Mix the ingredients together. Form a small meatloaf and place in a microwave-safe dish covered with plastic wrap. Place in the microwave and cook for about 10 minutes at 900 W, let rest for two minutes, and check the core temperature with a meat thermometer. The meat should have a core temperature of 75 C.

 

Warm Pumpkin-Cauliflower Salad

Serves 2

150 g hokkaido pumpkin in small dice
1 tsp thyme
200 g cauliflower
EVOO
Salt
Bit of honey

Place the pumpkin in a microwave-safe dish or bowl. Sprinkle thyme atop. Microwave at 900 W for ca. 4 minutes. While cooling, shred the cauliflower and fold with the pumpkin, adding a bit of EVOO. Season to taste with salt and honey.

Lavender Chicken and Lentils (Lavendelkylling og Linser)

 

 

This recipe was found on Arla 

Serves 4

Red Lentils:
4 dl cooked red lentils
2 L water
1 tsp kosher salt

Chicken:
400 g chicken filets
10 g butter
2 dl single cream
1 tbsp chicken bouillon
1 tsp fresh or 1/2 tbsp dried lavender
1 tbsp fresh-pressed lemon juice
2 cloves garlic, chopped
1 dl toasted pine nuts
1/2 dl chopped broad-leaf parsley
1 tsp finely grated lemon rind
1/2 tsp kosher salt
Freshly-ground pepper

Serve with:
600 g steamed peas

Lentils:
Rinse well in cold water. Let them drain in a sieve. Bring water, salt, and lentils to a boil in a pot. Cook on low, covered, ca. 15 minutes or until tender. Strain.

Chicken:
Melt the butter in a thick-bottomed pot on high heat, but don’t let it brown. Brown the chicken for ca. 2 minutes. Add cream, bouillon, lavender, lemon juice, and garlic. Bring to a boil and let cook on low heat, covered, ca. 5 minutes. Add pine nuts, parsley, lemon rind, salt, and pepper. Serve immediately with the lentils and peas.

Chicken Salad with Dandelion (Kyllingesalat med Mælkebøtte)

 

 

This recipe was found on Arla 

Serves 4

Dressing:
2 pasteurised egg yolks
1 clove garlic, crushed
1 1/2 tsp Dijon mustard
1 tbsp fresh-pressed lime juice
1/4 tsp kosher salt
1/4 L half and half, shaken

Salad:
250 g cucumber, cut into small pieces
1 L rinsed dandelion leaves
1 L rinsed little gem lettuce
4 dl kamut, cooked per package directions
4 chicken filets, cooked and cut into small pieces
150 g bread, cubed and toasted into croutons

Garnish:
Dandelion petals

Dressing:
Beat yolks, garlic, mustard, lime juice, and salt together. Fold into the cream and refrigerate, covered, ca. 1/2 hour.

Blend cucumber, dandelion leaves, and little gem lettuce in a large serving dish. Top with the cooled kamut and chicken. Pour the dressing over the salad and top with croutons and dandelion petals.

Spicy Chicken with Rhubarb (Spicy kylling med rabarber)

 

 

This recipe was found on Vi Skal Spise 

100 g black long-grain rice or brown rice
200 g washed rhubarb
1/2 dl cider vinegar
1/2 dl sugar
4 chicken breasts, skinless and boneless
1 tbsp cold-pressed rapseed oil
2 tsp green curry paste
1 clove garlic
1 tbsp grated ginger
100 g baby spinach
salt and pepper
1 head butterhead lettuce

Cook the rice per package directions.

Cut the rhubarb into 2 cm pieces and place it in a pot with the vinegar and sugar and cook on low for 5 minutes.

Cut the chicken into strips.

Heat oil up in a non-stick pan. Add green curry and fry the chicken in it along with pressed garlic and ginger. Remember to stir well and often while cooking. Fry until the chicken is tender and cooked through.

Rinse the spinach and spin dry. Fold the spinach into the chicken and cook until wilted. Remove from heat and season with salt and pepper.

Serve the chicken with rice and rhubarb in lettuce leaves.

Chicken and Asparagus Mini Tarts (Tarteletter med Høns i Asparges)

 

 

These are a well-loved classic Danish dish eaten as an appetizer or a main dish and this recipe was found on Arla

Serves 12

1 chicken
1 L water
2 sweet onions, roughly chopped
2 carrots, roughly chopped
2 leeks, roughly chopped
3 whole cloves
3 bay leaves
1 tsp kosher salt
2 jars of white asparagus pieces (each ca. 330 g)
60 g butter
60 g flour
4 dl broth from the chicken
1 tsp kosher salt
fresh-ground pepper
25 mini pie shells

Cress for garnish

If not done already, remove the innards from the chicken. Wash the chicken well. Bring the chicken and water to a boil in a large pot. Skim the broth and add onion, carrots, leeks, cloves, bay leaves, and salt. Reduce heat to low, cover, and let cook for ca. 45 minutes or until the chicken is cooked through. Take the chicken and vegetables out of the broth. Discard the vegetables. Strain the broth and skim the fat off- reserve 4 dl for using now and save the rest for later. Let the chicken cool down enough to handle and pull the meat off like one does pulled pork.

Strain the asparagus and reserve the liquid that comes out of the jars. Melt butter in a thick-bottomed pot on medium heat. Add the flour and stir constantly for 2 minutes. Add the asparagus water and bring the mixture to a boil. Add the chicken broth and bring to a boil again. Add the chicken, asparagus, salt, and pepper. Cook on low, stirring occasionally, for ca 2 minutes.

Bake the mini pie shells according to the package directions (heck, do this right off the bat and just warm them up when you’re ready to serve!) Pour ca. 3/4 dl chicken mixture into each pie shell. Garnish with cress and serve immediately.

Chicken Hearts in Tomato-Red Wine Sauce (Kyllingehjerter i tomat-rødvinssauce)

 

 

This recipe was found on Piskeriset på eventyr

Serves 2-3

300 g chicken hearts
Vinegar
Salt
1 large leek
Butter
1 tin peeled and chopped tomatoes
3 dl red wine
2-3 dl strong chicken bouillon
1/2 dl fresh basil
3 tbsp HP or Worcestershire sauce
A small chili pepper, minced
Salt and pepper

Rinse the hearts and let them sit in cold water with vinegar and salt added to it for an hour. Meanwhile, cut the leek into thin strips and sauté in a pot on medium with a good-sized serving of butter. Don’t let the leeks take colour. Add tomatoes, red wine, bouillon, and basil. Let it simmer for an hour, covered, and stir a few times while it simmers.

Rinse the hearts thoroughly, wipe dry, and then brown them in a pan with butter. Add the hearts to the pot along with the HP sauce and chili and let it simmer for a further 40 minutes. Add more red wine or bouillon if the sauce becomes too thick. Season to taste with salt and pepper.

Serve the dish with a rustic mashed potato, which you make by scrubbing potatoes and them boiling with the skins on, then mash them thoroughly, add milk and butter, and whisk airy. Toss in some fresh thyme and salt to finish them.

Chickens Louise (Kyllinger Louise)

 

This recipe was created by Fritze Juel and was featured on Spise Med Mormor 

2 large chickens
2 leeks
1 thick slice of fresh fatback
2 apples
1 bundle parsley
Margarine
Salt
Pepper
Ca. 1 L broth
1 bouquet garni
1 dl heavy cream
2 tbsp flour

Wash the chickens and stuff them with a mixture of minced leek, small cubes of fatback, small cubes of apples, and chopped parsley. Sew the openings shut or close them with meat needles and brown the chickens in maragarine in a large pot. Sprinkle with salt and pepper and add broth. Add the bouquet garni and cover the pot. Let cook for 1 hour on low or until the chickens are tender.

Take the chickens and bouquet garni out of the pot and add more broth or water to the liquid in the pot if needed. Add cream and possibly some caramel colour and let the sauce coo through. Thicken the sauce with flour and let it cook up.

Serve the chickens on a warm serving dish with sauce. potatoes, peas with butter and a marinated tomato salad, along with grated garlic.

Pasta Salad with Apples, Figs, Fresh Spinach, and Chicken (Pastasalat med æbler, figner, frisk spinat og kylling)

 

 

This recipe was found on Vi Skal Spise

Serves 4

1 tbsp rapeseed oil
500 g skinless and boneless chicken breast
250 g fresh spinach
2 apples
6 figs
1 organic lemon
400 g fresh whole-grain pasta (I’d use rotini or macaroni)
3 tbsp olive oil

Pour the rapeseed oil into a frying pan and heat it up. Wipe the chicken with paper towel and place the chicken in the pan. Fry on both sides until cooked through and golden. Let cool and pluck the meat into strips.

Wash the spinach thorooughly and let it drain in a sieve or spin it dry, then cut it into strips. Rinse apples, core them, and cut into thin wedges. Rinse and quarter the figs. Grate the lemon rind on the fine side of a grater.

Place as much water as the pasta directions say into a pot and cook the pasta in it per package directions. Let drain. Place in a bowl and blend with apples, chicken, figs, spinach, lemon rind, lemon juice, and olive oil.

Tip: Feta or kasseri cheese would be awesome in this! Give it a try!

Snekkens Chicken Salad (Snekkens Hønsesalat)

 

This recipe was found in last week’s issue of Irma’s Krydderi

Serves 8

1 whole chicken
1 carrot
a piece of celery root
1 onion
a couple sprigs of thyme
Salt and pepper

Filling:
200 g field mushrooms
100 g walnuts
2 apples
1 red onion
2 dl plain skyr
2 dl creme fraiche or sour cream
Salt and pepper
Grated rind of 1/4 a lemon

Place the chicken in a pot with water. Add carrot, celery root, onion, and thyme, along with salt and pepper. Let the chicken cook, covered, 1 hour. Cool completely. Peel all the meat off of the chicken and separate into small pieces. Slice the mushrooms and roast for a while in a dry, warm pan so the juices are preserved. Toast the walnuts in a pan until goden, then cool. Cut the apples and red onion into 1/2 cm x 1/2 cm dice. Mix skyr and creme fraiche together and season to taste with salt, pepper, and lemon rind. Fold the chicken, mushroooms, onion, apples, and walnuts into the skyr mixture. Place in a bowl and garnish with a bit of fresh herbs if you want. You can eat it immediately, but it tastes best after 24 hours in the refrigerator.

Sunday Chicken (Søndags-Kylling)

 

This recipe is Richardt Oest-Larsen’s, and was featured in Spise Med Mormor 

1 big chicken
100 g margarine
Bit of flour
Chopped tomatoes or puree
12 small, peeled onions
250 g mushrooms
2 dl white wine
Salt
Pepper
1 dl cream
1 clove garlic
Small cubes of French bread
Margarine

Cut the chicken up into 8 pieces. Brown them in a pot with some melted margarine and sprinkle with a bit of flour. Add the tomato, onions, and mushrooms. Add white wine, salt, pepper, cream, and garlic. Let simmer, covered, about 25 minutes or until everything is tender.

Serve in a serving dish with onion and mushroom as a garnish. Pour the sauce from the pot atop the chicken and lay toasted fresh bread cubes around it.