Curry H—hnchenb—Jr: pineapple and sage
Family and friends have for me is the most Beautiful. With the years, my social life, but also that of my friends changed, of course. The invitations always begin and end on time. Earlier I was focused as a hostess a lot of hard and striving to serve an elaborate meal for many guests. According to the Motto, the more opulent the better, I wanted to show what I can.
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I was a perfect meal in a concentrated spell, which has taken a lot of time and energy. When the guests arrived I was floored, let alone entertaining, and sociable. Today, I think it is therefore, with relaxed hospitality ? . I am relaxed, there are my guests also ? . I am convinced of that. My ultimate goal is so today, when I expect guests to take care of your physical but also your spiritual Well-being and to ensure that it is an evening of cheerful, carefree and relaxed.
Finger food I think is ideal if I expect more than 6 guests. Then I prepare usually four to five different finger food variants. I prefer to have it of course, if these culinary delights easily and quickly in advance to prepare. So as my simple Curry chicken balls with pineapple and sage. The basic idea arose, as I have seen in a cooking show, like a professional chef Hächnenbrustfilet in a blender and the resulting meatballs made.
It appealed to me, of course, immediately to the test and lo and behold it worked fine and was very tasty. To spice up chicken meat with Curry was for me, and pineapple combine with chicken. Sage and pineapple are a wonderful couple, I learned through a cooking show and my Curry chicken meatballs from the taste implemented. I love this flavor combination. If You don't like sage, You could garnish with fresh coriander, this is also chicken prima and pineapple.
The Curry chicken balls with pineapple and sage are also great as a so-called Amuse-Bouche, if You are planning a Multi-course menu like. Just because it is so easy and quick to prepare, it is perfect as appetizers before the Entrée, in the context of a menu.
Since the balls are breaded with Panko breadcrumbs, You should not store them air-tight. Due to the moisture or You will lose the slightly crispy Coating, because it is then soft.
Here You can find a more finger-food version of me: Mini Chiabatta Muffins with Pancetta and Cranberries.
Curry chicken balls with pineapple and sage
INGREDIENTS
THE LOT IS APPROX. 20 PIECES OF CHICKEN BALLS
- 250 g chicken breast fillet
- 50 g pine nuts
- 1 Egg - Size M
- 50 g Panko breadcrumbs (Asian bread crumbs) - there are in the Asia-shelf in the supermarket (e.g. Rewe or Edeka)
- 1 tin of pineapple pieces - drained
- 5 g parsley, fresh - finely chopped
- 1 TSP salt
- 1 TSP curry powder - mild or spicy depending on your preference
- Sage leaves, fresh and very small - to Decorate
- black pepper - for Seasoning
- Vegetable oil (e.g. rapeseed oil, sunflower oil) - for Frying
INSTRUCTIONS
- First You cut the Hähnchenbrustfielt in rough pieces and give it together with the pine nuts in a blender.
- Then pürierst You both to each other and crush ' em up real it is very fine.
- After You give the Egg, the parsley and the spices and vermengst everything together.
- Then to shape You from the moist mass of small walnut-sized balls, roll it in Panko breadcrumbs.
- If You get the balls from the Panko bread crumbs pull out, also easily to the ball cutting.
- Then heated for You to neat vegetable oil (about 0.5-1 cm) in a coated pan and fry the chicken balls for about 10 minutes around the kross to.
- After Cooling the balls , each with a piece of pineapple and a little sage on a skewer stick.
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