My Festival Burger (Coconut Crusted Chicken Burger with Spicy Coriander Sauce & Caramelized Pineapple)

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Summer is around the corner and that also means that festival season has started. When I first moved to the Netherlands, outdoors festivals were one thing I was very eager to experience. My husband had already talked non-stop on how good they were here. Good music, dancing in the sun with my love and of course great food. I was sold! So when Hellmann’s asked me to create my own festival burger and share it with you, of course I said yes!

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I have not been shy about my love for burgers, veggie and meat alike. With festivals lasting about half a day, we would always end up satisfying our hunger with burgers. The smell of the grill would just draw us in. And what better topping to a burger than a creamy and tangy sauce that will get your taste buds going with every bite? That’s why I created this crunchy and juicy coconut crusted chicken burger served with caramelized pineapple and a tangy & spicy coriander sauce, which I made with Hellmann’s. It is summer on a bun!

Now to the fun part, you can win 2 tickets to De Parade (You can choose the location). The only thing you have to do, is write a comment under the Instagram post of this blog post telling me what your favorite festival burger with Hellmann’s would be. It can also be vegetarian. You have until next Friday July 1st to participate. I will then choose a winner and make her or his favorite festival burger into a recipe! The contest is now closed, winner was chosen on Instagram.

This recipe makes 4 burgers.

Ingredients:

For the chicken marinade:
400gr of chicken breast (about 2 pieces of chicken breast)
500ml of buttermilk
½ a teaspoon of salt
½ a teaspoon of onion powder
½ a teaspoon of garlic powder
½ a teaspoon of paprika powder

For the chicken coating:
55grs of shredded coconut, unsweetened (1 cup)
60grs of panko breadcrumbs (1 cup)
½ a teaspoon of garlic powder
½ a teaspoon of onion powder
½ a teaspoon of salt
4 eggs, beaten
115grs of all-purpose flour (1 cup)

For the caramelized pineapple:
250grs of ripe pineapple, thinly sliced
3 tablespoons of butter
3 tablespoons of sugar

For the spicy coriander sauce:
300grs of Hellmann’s
½ bunch of coriander
1 ½ tablespoons of sriracha sauce, or more to taste
Juice of ½ a lime

Extras:
300ml of vegetable oil to cook the chicken
40grs of wasabi arugula or any lettuce of your choice
4 buns of your choice
Garden cress for decoration (optional)

For this recipe, I marinated the chicken in buttermilk overnight. This is a step that you can skip but I do advise you to do it. It requires minimal effort. It will take you about 5 minutes and it is worth it. The buttermilk will help tenderize the meat and the result is a very flavorsome and moist chicken.

So the night before, I placed one piece of chicken breast in between parchment paper and flattened it with a rolling pin, especially on the thicker parts. You want the whole piece to have the same thickness so that it will cook evenly.

You can also use a meat tenderizer. Repeat for the other piece of chicken. Then slice each peace into 2 even pieces, so that you have a total of 4 patties.

Make the marinade. Place the buttermilk in a medium container or bowl. Add the salt, garlic powder, onion powder and paprika powder. Mix well and add the pieces of chicken. Cover it and let it rest overnight in the fridge.

The next day, start by making the spicy coriander sauce. Blend 300grs of Hellmann’s with the coriander, sriracha sauce and lime juice. You can also put it in the food processor. Transfer it to a small bowl and keep it in the fridge covered until ready to use.

To make the caramelized pineapple, melt the butter in a pan over medium heat. Then add the sugar, mix it for a minute and then add the pineapple. Swirl the pan from time to time until the pineapple caramelizes. This will take about 7 minutes. Set it aside.

Then prepare the coating for the chicken. Have one bowl ready with the beaten eggs. In another bowl, mix the dried coconut with the panko, onion powder, garlic powder and salt. Have another bowl ready with the flour.

Remove the chicken from the buttermilk marinade. First coat the chicken in the flour, then in the beaten eggs and finally in the coconut/panko mixture. Because I like it extra crispy, I did this twice per piece of chicken. Repeat until all 4 pieces of chicken are well coated.

Pour the vegetable oil in a large pan over medium-low heat. Once the oil is hot, fry the chicken. It is important that the oil is not super hot; otherwise the crust will get dark before the chicken is completely cooked through. This will take about 5-6 minutes per side, depending on the thickness of your chicken.

Once the chicken is fried, start to assemble each burger. Place a handful of wasabi arugula or lettuce of your choice on the bottom of your bun and then place the fried chicken on top. Top it with the spicy coriander sauce, caramelized pineapple and if you want also add some garden cress. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow me on Snapchat: cravingsinams.

Peruvian Rice with Clams & Prawns (Arroz con Mariscos)

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This morning I had to go to the Peruvian embassy to vote so I thought, might as well have a Peruvian lunch.This is my version of the classic Arroz con Mariscos., a Peruvian rice with seafood. It usually also has fish, octopus, squid and scallops. Mine is a simpler version with just prawns and clams. It is like a seafood risotto with chilies, coriander and lime. For this recipe you need 2 kinds of Peruvian chili paste. You can usually find them at Latin American stores or online.

This recipe serves 3.

Ingredients:

7 cups of cooked rice

500grs of clams (I used cockles)

400grs of large prawns

2 tablespoons of olive oil

2 tablespoons of butter

½ red onion, chopped

3 cloves of garlic, minced

2 tablespoons of aji panca (a type of Peruvian Chili paste)

2 tablespoons of aji amarillo (Peruvian yellow chili paste)

½ cup of white wine

1 cup of fish or seafood stock (you can also use any stock you like)

1/3 cup of tomato puree

250ml of cream

¾ cup of frozen peas

20grs of grated parmesan

½ cup of chopped coriander

Salt to taste

Juice of ½ a lime

Extras:

More chopped coriander for decoration

Lime wedges for serving

 

Cook the rice. Once it is cooked, start with the rest.

Rinse the clams under cold water for a couple of minutes. Discard of any that are open and don’t close when you tap them.

In a large pan over medium heat, add the butter and olive oil. Once the butter has melted, add the onion and cook until translucent.

Then add the garlic, aji panca and aji amarillo. Cook for 1 minute while stirring.

Add the prawns and cook until they turn pink and are cooked through. This will only take a few minutes, depending on their size. Remove the prawns from the pan and set them aside.

Add the white wine, clams and stock to the same pan where you cooked the prawns. Cover it with a lid until the clams open. Once the clams are cooked, remove them from the pan and set them aside. Discard of any that didn’t open.

Add the tomato puree to the same pan. Stir to mix it well and then add the cooked rice. Stir and add the cream, Parmesan, peas and coriander. Stir until the peas are cooked. Add the juice of ½ a lime and salt to taste.

To plate up, place the prawns and clams on top of the rice. Add extra chopped coriander and serve with lime wedges.

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes and more of Amsterdam, you can follow me on Snapchat: cravingsinams.

Thai Red Curry with Shrimp & Sugar Snaps Peas

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This flavorsome meal with store bought curry is perfect for a weeknight. Easy and ready in under 30 minutes. I added sugar snap peas to have an extra crunchy texture in the curry.

This recipe serves 3 small bowls or 2 large ones.

Ingredients:

2 tablespoons of vegetable oil

1 clove of garlic, minced

1 ½ tablespoons of minced ginger

1 lemongrass, (white part only) finely chopped

50grs of red curry paste

1 ½ teaspoons of brown sugar or palm sugar

2 tablespoons of fish sauce

600ml of coconut milk

1 sweet pepper, finely chopped

250grs of shrimp, cleaned and deveined

Juice of ½ a lime

For the sugar snaps:

150grs of sugar snaps

1 tablespoon of vegetable oil

Salt

Extras:

Cooked white rice

Coriander leaves

Lime wedges

 

Pour one tablespoon of vegetable oil in a large pan over medium heat. Once the pan is hot, add the sugar snap peas and cook them for about 1 minute, while stirring. Add salt and set them aside.

In the same pan, add 2 tablespoons of vegetable oil. Once the oil is hot, add the garlic, ginger and lemongrass. Cook for about 1 minute until it becomes fragrant. Then add the sugar, curry paste and fish sauce. Cook for another minute while stirring. Then add the coconut milk, mix it well and let it simmer for about 10 minutes on medium-low heat until it thickens.

Then add the sweet peppers and shrimps. Cook until the shrimp are pink and cooked through. This will take about 3 to5 minutes. Turn off the heat and add the sugar snap peas and the juice of half a lime. Mix well.

Serve with white rice, coriander leaves and lime wedges.

For more foodie inspiration, you can follow me on Instagram and Facebook.

Thai-Inspired Steak Salad

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On the weekends, I prefer to keep my meals simple and not time-consuming. It’s not always the case but I try. And a steak is always welcome, it cooks quiet quickly and both my husband and I go gaga for it. It’s not something we could eat everyday but when we do, it is really a treat. And lately our favorite way to eat it is in a salad. This time I made a Thai-style dressing. And I added Thai basil, coriander and mint to the salad. So you have all these mini explosions of flavors in every bite. I used a mandoline to slice the carrots and cucumber into thin ribbons, but you can just shred the carrots and thinly slice the cucumber with a knife.

This recipe serves 2.

Ingredients:

For the steak:

500gr of Flank steak

Vegetable oil for brushing the steak

Salt

Pepper

For the salad:

½ cucumber, sliced into thin ribbons using a mandoline

½ red onion, thinly sliced

1 medium yellow carrot, sliced into thin ribbons using a mandoline

1 medium purple carrot, sliced into thin ribbons using a mandoline

10 cherry tomatoes, halved or quartered depending on their size

4 tablespoons of chopped coriander

8 Thai basil leaved, finely chopped

8 mint leaves, finely chopped

About 100grs of a lettuce mix of your choice (I used lamb’s lettuce, baby spinach, baby Swiss chard and baby red tatsoi)

For the dressing:

Juice of 1 big lime

2 tablespoons of fish sauce

1 tablespoon of brown sugar

2 tablespoons of soy sauce

1 small bird’s eye chili, finely chopped

¼ cup of vegetable oil

1 teaspoon of minced ginger

1 small clove of garlic, minced

Optional:

1 spring onion, thinly sliced

½ red chili, thinly sliced

 

To make the dressing, just place all of the ingredients in a jar with a lid. Cover it and shake it. Set it aside until ready to use.

Prepare all your veggies.

To cook the meat, heat up a large pan over medium heat. Brush the steak with some vegetable oil. Add salt and pepper on both sides.

Once the pan is hot, place the meat and cook it to your liking. For medium rare, it takes about 5 minutes per side but it will also depend on the thickness of the steak. My steak was a bit thick in the middle so it took about 1 extra minute.

Let the steak rest for 5 minutes and then thinly slice it.

Once the steak is done and sliced, place all the vegetables and lettuce in a large bowl. Give the dressing another shake and add it to the salad. Mix it well so everything is well coated, I just used my hands.

Serve the salad and then add the steak slices. Sprinkle some of the sliced spring onion and chili over the steak. Finally pour the remaining dressing from the bowl on top of the steak. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook.

Butternut Squash & Charred Brussels Sprouts Tacos with Feta, Coriander and Sumac Roasted Pumpkin Seeds

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Fall vegetarian tacos. I made these this past Tuesday and we devoured them. I love the combination of the creamy butternut squash with the crunchy Brussels sprouts and pumpkin seeds, and the saltiness of the feta. 

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This recipe is for 12 small tacos.

Ingredients:

For the butternut squash puree:

1 small butternut squash

¼ cup of cream

Pinch of salt

Pinch of garlic powder

Pinch of onion powder

Pinch of cayenne pepper

For the sumac roasted pumpkin seeds:

1/3 cup of pumpkin seeds

Drizzle of olive oil

1 ½ tablespoon of sumac

Pinch of salt

For the Brussels sprouts:

350gr of Brussels sprouts, cleaned & halved

2 tablespoons of olive oil

Pinch of lemon pepper

Pinch of cayenne

Pinch of Salt

Toppings:

1 pomegranate

200gr of feta, crumbled

A handful of chopped coriander

Extras:

12 small tortillas

 

To make the sumac roasted pumpkin seeds, mix all of the ingredients in a bowl.  Spread the seeds over an oven tray lined with parchment paper. Roast for 15 minutes at 180C/350F. Set aside.

To make the pure, slice the butternut squash into chunks. Take the seeds out and place the chunks on a plate. Cover the plate with plastic wrap and microwave for 9 minutes. Once the squash is cooked, be careful when you remove the plastic wrap so that the steam coming out doesn’t burn you. Spoon out the flesh of the squash and place it on a medium bowl. Add the cream, salt, garlic powder, onion powder and cayenne. Blend it until smooth using an immersion blender. Transfer the puree into a small saucepan. Over medium heat, let it thicken for 5 minutes while stirring.

For the Brussels sprouts, pour the olive oil into a large pan over medium-high heat. Once the oil is hot, add the Brussels sprouts, lemon pepper, cayenne and salt.  Cook for 5 minutes until charred, stirring from time to time. Set aside.

To serve, warm up the tortillas in a pan. Spoon some of the warm butternut squash puree into each tortilla, add the charred Brussels sprouts and top with the roasted pumpkin seeds, feta, pomegranate seeds and coriander.

For more foodie inspiration, you can follow me on Instagram and Facebook.

 

Peruvian Chicken & Coriander Soup (Aguadito de Pollo)

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I was really looking forward to the spring-like weather that had been announced for this weekend.  I got over excited that it said it was going to be around 14 degrees Celsius. My wishful thinking took over me and in that mindset I left the house in a lighter jacket. Wrong, wrong, wrong idea! I thought it would be a nice idea to go to a petting zoo, since the weather was going to be so nice. As weird as it may sound, I had wanted to pet a cow for more than a year now. I love animals and whenever I travel by train and I see the countryside and farm animals, I have an urge to go pet them. Crazy animal lover lady here!

Since our choice of transport here is by bicycle, we went to the petting zoo biking.  The sun was out and shining but the very cold wind was a bit too much.  I had left my gloves at home along with my winter jacket and the wind was actually hurting my hands as we biked.  It was still nice to go outside and get some fresh air.  The only cow we found at the petting zoo surely enjoyed her head being scratched. But because the wind was very cold, we ended up going back home earlier.  A soup like this is very welcoming after a cold day out.

This soup falls under the category we call “levanta muertos”. It means to wake up the dead.  It is called like that because many people have it at dawn or early in the morning after a night out drinking.  There are different versions of it, like with fish or mussels.

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I grew up eating this. It was something my mom would make often during winter.  It’s comforting and filling. And like a lot of Peruvian dishes, it is served with lime wedges. It is not the prettiest soup to photograph to say the least but it makes up for it in taste.  I had to look for a replacement for Aji Amarillo (Peruvian chili paste) because I am not always able to find it here.  I have started using Sriracha as a replacement in some dishes and for this it also works well. For the coriander rice version of this dish, you can click here.

This soup is ready in about 30 minutes. This recipe serves 3.

Ingredients:

2 bunches of coriander (without the hard stems)

200gr chicken breast, diced

10 cups of chicken stock

½ cup canned corn, or fresh

½ cup green peas, can be frozen or fresh

½ sweet pepper or bell pepper

1 red onion, chopped

1 clove of garlic, minced

1 tablespoon of sriracha or Peruvian Aji Amarillo paste (yellow chili paste)

1/3 cup of rice

Salt

1 tablespoon of vegetable oil

Lime wedges for serving

 

Blend the coriander with the stock and set aside.

In a large pot, add the vegetable oil over medium heat.  Add the onions, garlic, sriracha or Aji Amarillo, and sweet pepper.  Cook for about 2 minutes. Then add the diced chicken and rice. Stir for another minute and add the coriander stock. Cook for about 20 minutes. Then add the corn and peas.  Let it cook until the corn and peas are done. Taste for salt. Serve with lime wedges.

Amaranth Crusted Buttermilk Chicken with a Coriander-Sriracha Greek Yogurt Sauce

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I wanted to make a lighter version of buttermilk fried chicken. Besides the obvious reason that it is too fatty, the part I hate the most about deep frying is that the whole apartment smells like a fast food restaurant.  That is why I hardly ever do it.

I added amaranth to the coating. In case you have never heard of amaranth before, it is a seed similar to quinoa, just smaller and it also packs a lot of protein. I browned the chicken a bit in a pan with very little olive oil and then finished it cooking in the oven.  I wanted to keep the lighter vibe going so I made a sauce with coriander, sriracha, lemon zest and Greek yogurt.  Keep in mind that for this recipe you need to let the chicken marinade in buttermilk overnight.  This recipe makes about 3 portions.

Ingredients:

500gr of chicken breast, sliced into chicken finger size pieces

For the marinade:

400ml of buttermilk

Juice of ½ a lemon

Pinch of salt

Pinch of Pepper

¼ teaspoon of garlic powder

¼ teaspoon of onion powder

¼ teaspoon of paprika powder

1 teaspoon of dried thyme

For the crumbs:

½ cup of amaranth

½ cup of panko

¼ cup of cornmeal

¼ cup of breadcrumbs

¼ cup of grated parmesan

1 teaspoon of salt

Pepper

¼ teaspoon garlic powder

1 teaspoon of lemon pepper

For the sauce:

170gr of Greek yogurt

2 tablespoons of chopped coriander

Zest of 1 lemon

2 tablespoons of sriracha sauce

1 tablespoon of ginger syrup

Pinch of salt

 

The night before, slice the chicken into chicken fingers size pieces. Place all of the ingredients of the marinade in a bowl, mix it and add the chicken. Cover with plastic wrap and let the chicken soak in it overnight in the fridge.

To make the Greek yogurt sauce, just mix all of the ingredients in a small bowl, cover with plastic film and let it sit in the fridge until ready to serve.

To make the coating, first start cooking the amaranth. Boil it for 15 minutes and then drain it with a very fine mesh strainer since they are so tiny. My strainer was not small enough so I stacked a second one underneath, lost a bit of amaranth in the process, but oh well. Then I dried it a bit more in a pan for a few minutes. Set aside to allow them to cool down for a couple of minutes.

Preheat the oven to 180C/350F and line a baking tray with parchment paper.

Place the cooked amaranth and the rest of the ingredients of the crumb mixture in a bowl. Mix well.

Remove the chicken from the marinade and coat each piece with the crumb mixture.

Brush a large non-stick pan with some olive oil. Once the pan is hot, just brown the chicken a bit on both sides. Do it in batches.  Then place the chicken in the prepared oven tray.

Bake for 8 to 10 min until the chicken is cooked through.

Serve immediately with the Greek yogurt sauce.

Peruvian Coriander Rice with Chicken (Arroz con Pollo Peruano)

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A Peruvian variation of chicken and rice. Served with salsa criolla to add some freshness to the dish. Comfort food at its best. This is something my mom would make very often for dinner or lunch. For this recipe, you will need Aji amarillo paste which is a Peruvian chili paste. I sometimes find it at Tjin’s Toko in Amsterdam. There is also a Peruvian store in Paris called EL INTI – La Boutique péruvienne which always has it and they deliver within the European Union.

This recipe serves 5.

Ingredients:

Fort he Rice:

2 cups of rice

2 cups of chicken stock

2 bunches of coriander, blended with 2 cups of water or stock (don’t use the hard stems) Reserve a few leaves for the salsa

1 red onion, diced

1 clove of garlic, diced

2 tablespoons of Aji Amarillo (Peruvian yellow chili paste)

Half a can of Guinness or any other dark beer

Vegetable oil

For the chicken:

500gr boneless chicken breast (cut into strips)

4 tablespoons of flour

4 tablespoons of white corn meal (like P.A.N.)

Lemon pepper (optional)

pepper

salt

Vegetable oil

For the salsa criolla:

2 red onions, thinly sliced

1 small red chili, finely chopped

Juice of one lime

2 tablespoon of white vinegar

2 tablespoon of olive oil

A handful of coriander leaves, chopped

¼ cup of corn, fresh or canned

1 bell pepper, thinly sliced

Salt and pepper

 

For the rice:

In a pan over medium heat, add about 2 tablespoons of vegetable oil.  Once the pan is hot, add the onions. Cook until translucent. Then add the garlic and the chili paste. Cook for 1 minute and then add the rice. Stir it until it is translucent, about one more minute.

Then add the dark beer. Let the beer reduce a bit and then add the chicken stock, blended coriander and a dash of salt. Stir everything together.  Cover and let it cook on the lowest heat for about 20 minutes, until the rice is cooked. Stir only a few times, half way through the cooking so the bottom doesn’t stick. (If you stir it too often, the rice becomes a puree) Once all the liquid has evaporated, the rice should be cooked. Taste it to see if it is cooked, otherwise add a bit more water and let it cook a few more minutes.

For the chicken:

Cut it into strips. Then in a plate, mix the flour, corn meal, salt, pepper and  lemon pepper. Coat the chicken in the flower mixture.

In a pan, over medium heat, add about 3 tablespoons of vegetable oil.  Cook the chicken until golden brown.

For the salsa criolla:

Just mix all the ingredients in a small bowl.

Serve the rice with the chicken and top with some salsa.