A duo of appetizers To prolong the late Thursday dinners with guests, I`ve started to prepare 4 dishes instead of 3. It doesn`t take much more time, you just need to adjust the quantities. This time, the 2 appetizers were a. a chanterelle sandwich. Chop and fry chanterelle in a bit of butter with some salt. prepare the sauce: blend 100 g feta, a clove of garlic, 3 tablespoons of yogurt, fresh persil, and a few peppermint leaves. Warm up (or grill, depends on the type of bread) a slice of bread. Top with the sauce, chanterelle, cucumber slices, and capers. b. fried egg-coated zucchinis In one bowl, whisk an egg with some salt. In another, mix 4 tablespoons of whole wheat flour, some Cayenne pepper, half a teaspoon of sweet paprika powder. Slice zucchinis. Dip slices first in egg, then the flour mixture, then egg again, and fry on a pan from both sides.
3. Sweet chicken with peanuts and carrots I`ve always liked sweetness with meat dishes. Some honey or maple syrup goes well with chicken. Therefore I decided to try out a (supposedly) Korean recipe, adapted from http://cetrassezonas.lv/lv/receptes/austrumu_virtuve/recipe.php?id=47391. In a sauce pan, boil 250 ml of water. Add a teaspoon of grated ginger, a teaspoon of finely chopped garlic, 20 ml of vinegar, 20 ml of soya sauce, and 2 tablespoons of brown sugar. After 5 minutes of simmering, add 220 ml of corn syrup. Leave of the stove simmering for some 30 minutes. Whisk an egg with 2 tablespoons of flour and 1,5 tablespoons of corn starch, salt, pepper, and chili flakes. Coat chicken pieces with the mixture. Fry the chicken until golden. Fry chopped carrots for a few minutes, so that they stay crispy. Add chicken to the syrup sauce and mix well. Top with roasted unsalted peanuts and fresh chili. The idea is great, and I`ll definitely make it again. With less syrup and more ginger, though. Baiba