Julienne is the beautiful name for an amazing French dish. It is prepared not very difficult, it turns out very tasty and satisfying.
There are several options for combining products. You can vary the amount and type of spices. Here are collected the most successful and proven step-by-step recipes of julienne.
Julienne - General Cooking Principles
One of the main ingredients of Julien is chicken. Used white fillet or trimming the pulp from the thighs. Pieces with a stone will not work, as it will be necessary to cut the chicken into small pieces. The bird is pre-boiled in water on the stove. Although, in some step-by-step recipes of Julien, there are variants with fried, baked and even smoked chicken.
Mushrooms can be added to chicken chicken or used on their own as a filling. The most affordable option is champignons. With them tasty, simply and quickly. Mushrooms are fried almost until cooked with onions in a frying pan. Then they are combined with chicken, laid out on coconuts or other molds, poured with sauce.
What sauces are usually made from:
• milk, cream, sour cream;
• flour;
• butter;
• spices.
After pouring the main ingredients of the julienne, the dish is covered with grated cheese. Without it, do not cook. Crust thin do not need.
Classic julienne baked in the oven. Products are almost ready, you just need to combine the tastes, get a beautiful cheese crust. It will take no more than 20 minutes, it is better not to set the temperature below 200 degrees.
Classic Julienne: A Step-by-Step Recipe
One of the most famous dish options. In the step-by-step recipe of Julien uses chicken breast and champignons. Preparing the dish according to the rules with white sauce.
Ingredients
• 350 g chicken;
• 130 g of cheese;
• 200 grams of champignons;
• 2 spoons of butter;
• 1 large onion;
• salt, pepper, some greens. For white sauce:
• 40 grams butter butter .;
• 1 spoonful of flour;
• 250 g sour cream of arbitrary fat;
• 250 g of milk.
Cooking
1. Chicken fillet need to boil. It is undesirable to cut it, also you should not boil for a long time, because then the dish will be baked. We wash the fillet, put it in a saucepan, add hot water so that it only covers the meat. The less liquid, the more taste will remain. When boiling from the fillet you will need to remove the foam, for the aroma you can put bay leaves in the pan. Boil the chicken for exactly 20 minutes.
2. Remove the fillet from the water, cool it. Then it must be cut into small pieces or divided into fibers. Immediately fold the chicken into a large bowl, so that later the mushrooms do not fit.
3. While the chicken is cooking, you need to prepare the second component of the julienne. Cut the onion arbitrarily. Sent to the pan with two spoons of butter. Fry for about two minutes.
4. Wash the champignons under running water, lightly dry them or just shake off the droplets very well. Mushrooms cut plates and add to the onions. Cooking on fire just above average for about 10-12 minutes. Champignons will leave all the moisture first, then they will be slightly browned.
5. We shift the mushrooms in a bowl to the prepared chicken, put the pepper to taste, season it lightly, mix everything.
6. Making a creamy sauce, it is convenient to use a griddle or a saucepan with a thick bottom. Put the butter, put on fire.
7. Add a full spoonful of flour to the melted butter. We warm, fry for half a minute, the flour should be reddened.
8. We heat the milk in a separate dish, you can use a microwave, add a thin stream to the fried flour, quickly stir it. Cook the sauce until it thickens. Remove from heat.
9. Cool the sauce to a warm state, add sour cream, salt. Stir.
10. You can proceed to the assembly of dishes. Refractory forms for the julienne lubricate from the inside, lay out a mixture of chicken and mushrooms with onions. Fill approximately a little above half of the mold, but you do not need to tamp it. 11. Pour a base of white sauce with a ladle or large spoon on top. Do not rush, he must seep through through the voids between the products.
12. Rubbed large cheese. Richly fall asleep the contents of the molds. Distribute the product evenly between portions.
13. Since the ingredients of the dish have already been cooked, we bake the juliens for just 15 minutes. Temperature 200-210 degrees.
14. When serving the dish from above we decorate with a sprig of any greens: parsley, basil, dill.
Mushroom julienne: a step-by-step recipe (no chicken)
The option of a very delicate and tasty dish of mushrooms. Mushrooms are also used in this step-by-step julien recipe. This is one of the most affordable and inexpensive mushrooms, besides, they do not require pre-boiling, which simplifies the technology and reduces cooking time.
Ingredients
• 400 g of champignons;
• 2 tablespoons of flour;
• 300 ml of cream 10-15% fat;
• 150 grams of cheese (solid varieties);
• salt and pepper;
• 2 onions;
• 25 g butter;
• 20 ml of vegetable oil.
Cooking
1. Prepare the champignons: rinse the mushrooms thoroughly, put in a colander, let the water drain. Then spread on a cutting board and cut into plates.
2. We clear two onions. If this vegetable is not very favorite, then you can take one. Cut first in half, then again in half and chop straw, that is, a quarter of the rings.
3. Pour vegetable oil into a large skillet. Julienne does not need to do too fat, so do not take much. We put on the stove.
4. As soon as the pan warms up, add onions to it. Fry for a moment on moderate heat.
5. Add the prepared champignons to the onions, stir. Cover the pan can not be covered, otherwise it will be allocated a lot of water. Fry the mushrooms in an open dish for a quarter of an hour, at the end we lightly salt and pepper.
6. For a creamy sauce, take a small frying pan or stew pan, dissolve a piece of butter and put two tablespoons of flour, but without slides. Pass to wheat color. 7. Dilute flour with liquid cream, stir. It is undesirable to take a product of high fat content, 10-15% is enough. We bring the sauce to boiling, it will begin to thicken. Salt and turn off. At will we fill it with garlic, nutmeg, any other spices.
8. We grease cocottes or other small dishes for baking from the inside with butter, lay mushrooms and onions.
9. Top with cream sauce.
10. Cheese three on the largest grater or chop. Fold over the mushroom mass.
11. Put the julienne in the oven, cook at 200 degrees before the appearance of golden cheese crust.
French Julienne: A step-by-step recipe with dried mushrooms and chicken
For the preparation of French dishes do not necessarily use mushrooms. In this step-by-step recipe for dried julienne, white porcini mushrooms are taken. They give a very pleasant aroma. It is better to fill them with cold water in advance, so as not to slow down the process of cooking.
Ingredients
• 100 g of dried mushrooms;
• 500 g chicken;
• 100 g onions;
• 350 g of milk;
• 15 g flour;
• 140 g of cheese;
• 40 g oil draining .;
• some vegetable oil;
• 10 olives.
Cooking
1. Rinse dry mushrooms. Pour with cold water and leave to soak for at least four hours. Can all this be done in the evening.
2. Change the water from the mushrooms, boil until soft for about half an hour, throw into a colander.
3. Wash the chicken, put it in a saucepan, add water and put to boil. After boiling fillet boil for 15-20 minutes. If you use the hips, you can hold a little longer.
4. Remove the chicken from the broth, cool. Then break the finished pulp into pieces. But you can cut it with a knife to get neat cubes or wedges.
5. Onion cut into cubes, fry for a minute in butter.
6. If boiled mushrooms are not large, then you can add them entirely. If the pieces are large, then cut.
7. Mushrooms pour to the onion and fry for about five minutes. You can not do this, but browning will give a pleasant flavor to the dish.
8. Combine mushrooms with chicken, season with salt, pepper, stir. 9. Make a simple bechamel sauce. Melt the butter and combine with flour. Fry until it becomes beige.
10. Boil milk separately, then pour a thin stream into the flour, stir. Heat the sauce for a couple of minutes, add salt. In the classic bechamel nutmeg is often present, you can add a small pinch.
11. Fold the mixture of porcini mushrooms and chicken meat on cocottes.
12. We take olives without stones. Cut into halves or cut into rings, it is also possible. Add to julienne, a little deeper.
13. Pour the contents of the molds white sauce. Make sure that the products do not look out.
14. Top all fall asleep with grated cheese.
15. Sent to the oven. Cooking French julienne for about 15-20 minutes, until a golden crust of cheese appears on it.
Home julienne - useful tips and tricks
• The julienne in the oven bakes quickly, so the main products can be cooked in advance and refrigerated. After work or at another moment you can assemble a dish in a few minutes and bake it in the oven.
• If forest mushrooms are used or simply plagued by doubts about the quality of the product, do not be lazy to boil it. In the old days, an onion was added to the pan; if it turned blue, the mushroom was poisonous.
• Not all types of cheese are suitable for julienne. Increasingly, you can face the fact that the product does not want to melt, fry, a beautiful crust does not work. Buy good hard cheese for Julien.
• To get a very beautiful and crispy crust on the julienne, you can add a couple of tablespoons of breadcrumbs or chopped salty cracker to the grated cheese.
