John Myers
Ingredients for 2 servings:
- 400 g chicken fillet(s)
- 500 g mushrooms, white
- 1 tbsp rapeseed oil
- 3 large garlic cloves, crushed
- 200 ml red wine, dry
- 1 shot of rum, white or brown
- 200 g sour cream
- 150 g cheese (Gouda and mozzarella), half and half, grated
- Spice mix (Indasia Roll Grill Spice)
- curry powder
- Paprika powder
- Black pepper, freshly ground or crushed
- Salt
- Tabasco
Instructions
Working time approx. 20 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 20 minutes
My souvenir from Colombia
Cut the fillet into pieces (between medallion size and strips). Mix thoroughly with the Roll-Grill seasoning, garlic, pepper, curry, and paprika and marinate in the refrigerator for about 2-3 hours. Briefly fry in oil, turn, sprinkle with salt, and remove from the pan. Slice the mushrooms and fry in the pan, adding a little salt. Add the meat and deglaze with a dash of rum, and reduce. Then add the red wine and reduce almost completely. Mix the sour cream with Tabasco, salt, and pepper and add to the dish. Bring to a boil and reduce slightly. Sprinkle the cheese over the top and melt (with the lid on) or briefly gratinate in the oven. The original dish is served with rice, but tagliatelle or spaetzle also taste excellent. In Colombia, this dish is usually made with beef fillet, as it is the cheapest there; I have been cooking it successfully with poultry for years.
Facebook Comments