In translation from French (and that the dish is from French cuisine, it's easy to guess by its name) cocotte (cocotte) - chicken. Either because the dishes for making this dish resembled a small chicken, or because they cooked a coconut from eggs, the name was fixed for peculiar casseroles. What is the strangeness of the dish? Firstly, such casseroles are prepared portionwise, and secondly, from eggs with different other ingredients; third, the coconut is not always baked, sometimes it is cooked for a couple. On the one hand, the kokot is a dish for us unaccustomed, on the other - it's a great alternative to boring eggs or boiled eggs for breakfast. In addition, the coconut is so easy to prepare that even a novice cook can easily cope with the cooking process of this dish.
What is a cocotte?
Just make a reservation, to prepare a coconut can not do without a coconut. It is such a small ceramic cup, designed to make this particular dish. If there are no coconuts in the farm, it is not necessary to run to the store. Kokot can be cooked in silicone molds for cupcakes. If there are no molds, use a foil - wrap the usual glass with a thick foil to the middle, you can - in 2 layers, firmly fasten on the bottom. In the resulting cup, you can also prepare a coconut.
Classical coconut
Let's start with a simple - recipe for eggs of coconuts. They are prepared quite simply. Shape the (coconut) with butter. Gently break the egg and place it in the mold. You can add a little sour cream, cream, ketchup, greens. Place the molds in a steamer or in a pot of boiling water on a special stand and cook until the protein is completely curtailed. The yolk should remain slightly liquid.
Sea version
In the seaside regions of France, a coconut of seafood is popular. It puts shrimps, shellfish and small cephalopods, as well as pieces of fish.
Ingredients:
- 20 g of butter;
- 1 small stalk of the leeks;
- handful of peeled shrimp or boiled sea cocktail;
- 1 tbsp. a spoon of finely grated parmesan cheese;
- 50 ml cream;
- 1 chicken egg.
Preparation:
We will heat the butter, cut the leeks finely, lightly fry, then add the cream. When the whole mixture starts to boil, add the Parmesan and immediately remove it from the fire. Put into the mixture of prawns or a ready-made sea cocktail and mix. We put the resulting filling into a mold or a coconut, gently break the egg and place it on top. We bake a coconut from seafood in a preheated oven for 10 minutes at a temperature of 180 degrees.
Cockatoo with mushrooms
You can cook a delicious mushroom coconut.
Ingredients (for 2 servings):
- 100 g of champignons;
- 50 g of butter;
- 2 chicken eggs;
- 4 tbsp. tablespoons cream;
- salt;
- ground black pepper;
- finely chopped greens.
Preparation:
We cut the mushrooms into small plates. In butter, fry the champignons until ready, salt and pepper. You can grind mushrooms blender to the state of caviar, and you can leave the plates. Put the mushrooms in oiled molds, in each
Kokot with meat
Lovers of meat will especially like the coconut from the chicken. Chicken meat (fillet) cut into strips and fry on high heat until a ruddy crust. Then, under the lid, we will sliced pieces of meat for about 20 minutes on low heat (you can pour the meat with cream). Ready chicken we put in oiled molds, add chicken eggs (do not damage the yolk!) And we bake for 15 minutes at 180 ° C. Chicken meat can be replaced by any other to taste.