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Crispy chicken thighs with peppers
Ingredients:
- 6-8 chicken calves;
- olive oil;
- you go out.
doughs (for kneading):
- 80 g of grated Parmesan cheese;
- 100 g of cream cheese;
- 100 g of light beer ;;
- 80 g of flour
- 1 egg;
- you go out;
- Pepper.
to roll:
- 90 g of ground breadcrumbs;
- 70 g of grated Parmesan cheese;
- chicken spices.
for stuffed peppers:
- 10-12 small peppers;
- 200 g of cream cheese;
- 50 g of grated Parmesan cheese;
- a sprig of fresh thyme;
- 10-12 smoked side strips.
Doing:
1. Boil the chicken thighs in salted water for 15 minutes.
2. Mix the ingredients of the dough well, you should get a liquid solid dough.
3. In a separate flat bowl, combine breadcrumbs, Parmesan cheese, and chicken seasoning.
4. Remove chicken from water with strainer and place on paper towel. Wait a moment for the moisture to evaporate.
5. Soak the calves in the dough and roll in breadcrumbs. Fry in a pot in very hot oil (at a temperature of at least 170 ° C) until golden brown.
6. Baked bell peppers are great for garnish. Mix cream cheese, Parmesan, and fresh thyme leaves for the paprika filling. Cut the peppers by the stem and remove the seeds. Fill with filling and then wrap in side strips. Place on a parchment cheese lined baking sheet and sprinkle with Parmesan cheese. Bake in a preheated 150 ° oven for about 15 minutes. (with convection mode).
Photo of TV3 Crispy Chicken Thighs with Fried Stuffed Peppers
Pistachio muffins
Ingredients (10-12 cupcakes):
- 80 g of butter;
- 35 g of hazelnuts;
- 30 g of almond flour;
- 95 g of powdered sugar;
- 50 g of flour;
- 30 g of pistachio paste;
- 2 egg yolks;
- 1 egg;
- 2 egg whites;
- 25 g of sugar.
glajui:
- 1 jar of apricot jam;
- 0.5 glasses of water;
- 50 g of blunt.
Doing:
1. Initially, you should prepare burnt butter. Put the plain butter in a saucepan and heat it until golden brown. Make sure to strain.
2. Put the hazelnuts, the almond flour and the icing sugar in a blender and blend until the flour has consistency. Pour in the flour and stir a little. Pour in the butter, pistachio paste and grind until smooth. Beat 2 egg yolks, one whole egg and grind until smooth.
3. Beat the 2 egg whites with the sugar until you get a firm foam and mix gently with the walnut mass.
4. Using a piping bag, fill ½ cupcake pans.
5. Preheat oven to 180 ° C and reduce to 160 ° C after baking. Bake for about 20-25 minutes.
6. Place the baked cupcakes in the freezer for 30 minutes to cool down and make them easier to remove from the molds.
7. While cupcakes cool, make frosting. Just heat the apricot jam with water and a little rum. No need to boil.
8. Prepare the grill with a can underneath. Dip cupcakes in frosting and place on wire rack to drain. Let stand a while for the syrup to absorb and freeze.
Photo of TV3 Pistachio muffins
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