Roman roast chicken in cold sauce
Another recipe from the ancient Roman cookbook written (or at least sponsored) by Apicius (ca. 25 BCE - 42 CE), this time a cold, sweet-and-sour sauce for roast or fried chicken, ideal to pep up some chicken leftovers, to be eaten either warm or cold.
You need: chicken, garum (Roman fish sauce, similar to the Italian colatura di alici from Campania, or the French pissalat from the region of Nice. You can take the Thai Naam Plaa or Vietnamese Nuoc Mam as a substitute or, if you prefer, soy sauce), vinegar, olive oil, dried mint, dill, mustard, concentrated grape must (vincotto), dates and garlic, leeks or asafoetida as a substitute for the extinct laser resin.
You can find more recipes in my cookbooks GARUM: Recipes from the Past“ (available in English, German, French and soon in Italian), From Eden to Jerusalem: Recipes from the Time of the Bible“ (available in English, German and Italian), or VEGETUS: Vegetarian Recipes from the Past“ (English, German, Italian). For quick and easy no-fuzz gourmet recipes there is Cooking on the Move: 100 Recipes for Mobile Kitchens. And if you like, visit my website at
Sit felix convivium!
Dill Sauce | Recipe | Food & Wine
This creamy, mayonnaise-based dill sauce is delicious with anything from fish cakes to steamed vegetables.
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Creamy Dill Sauce | Easy Dip Recipes | Perfect for Crackers and Chips | Homemade Dill Sauce
#Dillsauce #homemadesauce #Diprecipes
Creamy Dill Sauce | Easy Dip Recipes | Dill Dip | Perfect for Crackers and Chips | Dip Recipes
I am here today to share pictures of this Creamy Dill Sauce which I enjoyed clicking ❤️
This delicious sauce literally takes minutes to make. Butter, flour, milk, herbs and spices, and fresh dill leaves - you have a fresh dill sauce ???? It’s great for dipping with bread, chips, crackers, and veggie sticks. This sauce a no-tang version of Tzatziki, but if you use yogurt or sour cream you will get a Tzatziki tangy flavor!
Ingredients:
????????Butter 1/4 cup
????????All purpose flour 1/4 cup
????????Milk 2 cups
????????Dill leaves 1/4 cup
????????Pepper power 1 tsp
????????Herb mix 1 tsp
????????Garlic powder 1 tsp
????????Olive oil 1 tsp
????????Salt to taste
For detailed recipe check out recipe link in Bio!
Subscribe to my channel @kaushiskitchen8047 for more delicacies :-)
Thank you for watching!
One-Pot Lemon-Dill Chicken With Rice & Peas Will Be Your New Go-To
This super-easy, one-pot chicken, rice and peas dish with a yogurt, dill + lemon marinade will be your new go-to.
Creamy Dill Sauce Recipe - Super Easy! Annie's Kitchen
Hello and welcome back to another recipe!
I made a really simple and creamy dill sauce recipe which is perfect to eat with tender, juicy salmon!
It's also perfect on my next recipe so stay tuned for that! ;)
Recipe:
60g salted butter
30g plain flour
425ml whole milk (for a thicker sauce) 500ml if you prefer a less thick sauce
pinch of nutmeg
salt and pepper to taste
small handful fresh dill
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White Sauce for bbqs, shawarma or fried food
For Marination:
Chicken tenders: 500g
Pickle Brine: 1 cup (you can use vinegar, I used pickle brine from gherkins jar)
Buttermilk : 1 cup (Mix the 250 ml milk and 1 tbsp lemon juice in a jug. Leave at room temperature for 5-10 mins until the milk has thickened slightly)
Black pepper : 1 tsp
Cayenne pepper: 1/2 tsp
For Coating:
2 cup Plain flour
1/2 cup Potato Starch (or you can use cornflour )
1 tsp garlic powder
1 tsp onion powder
½ tsp smoked paprika
½ tsp chilli powder
1 tsp salt
1 tsp white pepper
4 beaten egg whites
Method:
1- Drain the pickle brine from the pickle jar.
2- Take Chicken tenders, Combine the pickle brine, buttermilk, black pepper, & cayenne, paprika, in a sealable container. Cover & leave for 2 hours.
3- Once the chicken is ready, start heating the oil in wok at 170c.
4- In a plain flour, Combine potato starch, garlic powder, onion powder, paprika, chilli powder , salt, white & pepper. Mix & set aside.
5- Add the egg whites into a bowl and whisk.
6- Transfer the chicken from the marination , into the egg whites. Then, one piece at a time, dip in the flour mixture.
7- Allow the chicken fingers to sit for 10 minutes before frying.
8 - Fry the chicken fingers for 5-6 minutes or until golden brown.
Serve & Enjoy