Giant Chicken Patty with Vegetable Pasta

Giant Chicken Patty with Vegetable Pasta

Ingredients

400g of Tomatoes
400g of Minced Chicken
4 Servings of Pasta
1 Zucchini
1 Lemon
Olive Oil
Garlic
Salt
Pepper
Water
Butter
Breadcrumbs
Parsley

Course of Action

1. Mix ½ dl of breadcrumbs, 1 dl of water, 1 tsp of salt and a pinch of pepper in a big bowl. Add the minced chicken and mix.

2. Cut the tomatoes in cloves and cut the zucchini in 2 cm wide crescents. Put the vegetables in a bowl and add 2tbs of olive oil, 1 crushed clove of garlic a pinch of salt and pepper and mix.

3. Boil 4 servings of pasta.

4. Melt 1 tbsp of butter in a frying pan, add the minced chicken and flatten it until it covers the bottom of the pan. Fry on medium temperature setting for 5-6 min. Turn the patty over using a plate. Add ½ tbsp of butter and fry the patty for 4 more minutes.

5. Gremolata: Finely shred the peel of the lemon. Finely chop half a pot of parsley and 2 cloves of garlic. Mix it in a small bowl.

6.  Season the patty with a little bit of the gremolata and cut the patty into wedges.
Mix the vegetables with the pasta and serve with a side of the remaining gremolata.

Boun Appetite!

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Italian Style Risotto with Shrimp and Fennel

Italian Style Risotto with Shrimp and Fennel

Ingredients
200g Risotto Rice

400g Shrimp
250 ml of Cooking Wine (White)
100g of Parmesan Cheese
500g of Broccoli

Banana Shallots
Fennel
Garlic
Stock Powder
Lime
Parsley
Cherry Tomatoes

Rosemary
Salt
Pepper

Course of Action

1. Broth: Boil 6dl of water and 1 table spoon of stock powder (chicken or vegetable)

2. Finely chop 1 banana shallot and finely shred 1 fennel. Wash and peel 1 lime and put in a small bowl.

3. Heat up 1 table spoon of butter and 1 table spoon of neutral oil in a big sauce pan. Fry the shallots, fennel and 2 pressed cloves of garlic, on medium heat setting for 4 minutes.

4. Add the risotto rice in the pan and stir around. Add the white wine and the juice of 1 lime. Let rice absorb the liquids.

5. Add about 1dl of broth into the pan and let it simmer until almost all of the liquid is gone, repeat the process until all the broth is finished (about 20 minutes)

6. Meanwhile, shred the parmesan and remove the water from the shrimp. Finely chop half a pot of Parsley

7. Cut the broccoli into pieces and boil it for 5 minutes. When the broccoli is finished, mix it with 100g of cherry tomatoes.

8. Add the lime peel, parmesan cheese, shrimp, parsley, 1 table spoon of butter, a big pinch of rosemary, a pinch of salt and pepper.

Serve with the broccoli and tomato salad

Hope you enjoy!

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