How to cook julienne with vegetables and ham - culinary recipe

How to cook julienne with vegetables and ham - culinary recipe.

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Julienne with chicken, ham and mushrooms

I am glad to meet you again, dear readers of the website “Notes for the Family”! I have already given you recipes for making julienne more than once. There was a julienne of mushrooms, champignons and chicken, and even an extraordinary julienne of shrimp and mushrooms. But I have written more than once that there are a huge number of recipes for making julienne. I really love this dish, I often cook it for my guests, and to avoid repetition, I make different entrails. So this time I made julienne with chicken, ham and mushrooms for my guests. This recipe is slightly different from the previous ones. Read.

Julienne with chicken, ham and mushrooms

The title says it all: the main components of this julienne will be chicken, ham, mushrooms, and cheese, obviously (what julienne without cheese? ). Any mushrooms are suitable. I love cooking with white dried mushrooms. You can use frozen ones. During the season, it’s great to use the freshest mushrooms brought from the forest. And for those who are used to using only store-bought mushrooms, champignons are for you.

This particular julienne recipe does not use sauce in the usual sense. Everything is simpler here - broth and sour cream. It’s comfortable when you make it in cocotte makers, everything comes out strictly in portions and there is no situation where the prepared sauce is not enough or there is excess.

Let's get down to the recipe itself.

So, the ingredients:

• chicken fillet
• ham
• mushrooms
• olives
• onion
• sour cream
• cheese
• salt
• pepper

Cooking julienne with chicken, ham and mushrooms

First you need to boil the chicken fillet . You can take breast meat, you can also use legs, whichever you prefer. Don’t forget to add salt to the broth, add bay leaves and pepper. Try to make the broth tasty, so that we will need it later.

When the chicken is tender, cut it into small pieces. In principle, you can’t do anything else with it. But you can make it a little more complicated by preparing a sauce for it. This can be useful if the chicken comes out a little dry. To do this, you need to heat a small amount of flour in a frying pan, add milk, sour cream, salt, pepper, stir, and boil. Dip chopped chicken fillet into this sauce, stir, let simmer for 1-2 minutes.

Now let's prepare the mushrooms . It all depends on what mushrooms you want to use to make this julienne.

– dried mushrooms must first be soaked for 1-2 hours, then boiled in salted water for about 20 minutes, and then fried in a frying pan with chopped onions and butter.

– the freshest champignons from dirt with a damp cloth, cut into pieces and fry with onions for 5-7 minutes.

– clean any other fresh mushrooms

the ham into pieces.

the olives into slices.

the cheese on a small grater.

Now we take the cocotte makers and start laying them in layers in exactly this order:

1. chicken
2. ham
3. mushrooms
4. olives 2-3 pieces

5. sour cream (topped teaspoon)
6. broth (preferably hot), pour not to the very top

Preheat the oven and place the cocotte makers in it.

Remove when the cheese has melted and a golden crust appears on it.

Now you understand how to cook julienne with chicken, ham and mushrooms.

And for those who are curious to read the rest of the julienne recipes, they are here:

I'll be glad to hear your comments.

All other articles on the website with culinary recipes, useful tips, fascinating thoughts, educational games for the whole family, as well as my free original musical cards, you can look at on the website map.

With you was the creator of the blog “Note to the Family” Ksyusha Druzhkova

I also recommend reading from this section for us:

Nice dish.
And the products are all the ones I like. Thank you, Ksenia. I will definitely try to make julienne according to your recipe. Ksenia, happy May Day holidays to you!
Peace, kindness and joy! May May Day give you warmth.
And it will constantly generate
income, very impressive!
I wish you stability,
prosperity, and great profits.
Let labor pay its debts
with generous and immodest returns!

Thank you for your congratulations, Olya! Unique verse!

What a delicious recipe! Thank you, Ksenia! My favorite combination of goods, I haven’t cooked anything like this for a long time.

The recipe is truly delicious! Almost everyone loves this combination of products, and I am no exception!

Well, this is such a delicious treat, but I don’t have cocotte makers! You urgently need to purchase them - and pamper your own with juliennes .

I got it at the right time, and I don’t regret it. But if there are no cocotte makers, and you want to try it, then you can create it in bulk.

Julienne has not been cooked for a long time!
Although the cocotte makers are collecting dust in the closet.
Thanks for reminding...

Please!

Tasty, satisfying and original, I really liked the set of products, our julienne will literally “go through” with a bang!

The finished dish looks very appetizing. Thanks for the detailed recipe - I'll take note. I'll definitely try it out!

Well, how can you resist such deliciousness! We haven’t cooked anything like this for a long time, thanks to your recipe we’ll fix it.

I am familiar with this dish firsthand. I prepared the recipe from a book. But I’ve never eaten julienne with ham before. It probably makes his mind cloudy. Thank you, Ksyusha, for the delicious science. For this I shake a feminine hand for you.

Alexander, you are a poet! It was nice to read such a comment!

Judging by the ingredients, the julienne turns out delicious, thank you, Ksyusha, I’ll make it!

What an amazing dish! I love him very much. Ksyusha, thank you for the excellent recipe for julienne☺

I’ve never cooked julienne at home. But at the moment it’s on fire, the dish looks very appetizing. Chicken, ham and mushrooms mix quite well.

And I often cook julienne at home, using various recipes. It turns out even better than in restaurants and cafes.

A beautiful combination of products gives a beautiful taste. Well, the French knew what they were doing when they invented julienne.

If all these products are combined together, it’s delicious! And even portioned!

I also love to cook all this stuff. Thanks for your recipe, Ksyusha. I cook julienne in approximately the same way. It also always goes with a bang...

I also cook it the same way, usually in pots. It is constantly perceived as a ceremonial dish.

And my cocotte makers have stagnated; I haven’t cooked in them for a long time. I really liked the recipe. I usually cook mushrooms, no frills. And here are the ingredients, I wanted to try them.

I love julienne! A tender, tasty and satisfying dish! Just really delicious. I would eat it any day.

I love julienne! With chicken and mushrooms - my favorite. But I’ve never tried adding ham to it. I'll try your recipe now.

Julienne is my favorite dish. I make it quite often, our whole family loves it.

The most delicious dish is this julienne. But she only ate when visiting. I've never cooked it myself.

I only treated myself to Julienne when visiting, the taste was excellent. I read the recipes and realized that there is nothing complicated in making them; however, I don’t have cocotte makers, but I think you can use any small container if you wish.

A very good recipe. With chicken and ham it should be very tasty. Let's try to cook.

Julienne with vegetables and ham recipe

Julienne with ham and rice flakes

Newest recipe for julienne for me. Getting ready quickly. It turns out delicious. I suggest you try it!

Ingredients for Julienne with Ham and Rice Krispies:

• Rice flakes (TM “Mistral”) - 1/2 cup.
• Ham - 200 g
• Onion - 1 pc.
• Pickled cucumber – 2 pcs.
• Tomato paste - 1 tbsp. l.
• Hard cheese - 100 g
• Vegetable oil - 4 tbsp. l.
• Salt (to taste)
• Allspice (to taste)
• Water - 1 glass.

Production time: 30 minutes

Number of servings: 6

Nutritional and energy value:

Recipe for Julienne with Ham and Rice Krispies:

Here are our products.

Cut the onion into thin half rings and fry in oil until golden brown.

Cut the cucumbers into narrow strips.

Add the cucumbers to the onions and fry for another 1-2 minutes.

Add tomato paste, simmer for another 1 minute.

Add water, salt and pepper to taste, simmer for 5-7 minutes.

Add the ham cut into small strips.

Add rice flakes. Mix everything well.

Divide into portions.

Sprinkle finely grated cheese on top and place in a preheated oven at 180 degrees. oven for 5-7 minutes.

Julien is ready. When serving, decorate with greens.

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How will it look?

Cauliflower Julienne with Ham

Now I would like to offer you a recipe for julienne, but not in its traditional sense, and not with classic ingredients, but in a new, unique version. We will prepare this French casserole from available goods - cauliflower and ham. An easy-to-make and very appetizing dish, it’s perfect as a hot appetizer for your guests at a gala table. And if you exclude the last step from the recipe and do not bake the cabbage under the cheese crust, it can be used as a sauce for pasta or as an inside for baked potatoes.

Ingredients:

• cauliflower – 450 gr.
• ham – 150 gr.
• onion – 1 pc.
• cream 20% - 150 ml.
• hard cheese – 100 gr.
• vegetable oil – 2 tbsp. spoons.
• nutmeg – 1 pinch.
• ground paprika – 1 teaspoon.
• salt - to taste.
• ground pepper mixture - to taste.
• butter – 1 teaspoon.

How to make cauliflower julienne:

1. Pour vegetable oil into a large frying pan and place it over medium heat. While the oil is heating up, chop the onion into small cubes. Place the onion in a frying pan and fry, stirring, for 5 minutes.

2. Cut the ham into cubes, add it to the onion and fry for 5 minutes. Both the onion and the ham should acquire a golden color.

If you prepare julienne with cauliflower in small muffin tins or cocotte makers, then I recommend grating the ham (and then the cauliflower) on a large grater.

Instead of ham in this recipe, you can use smoked chicken.

3. We will not subject cauliflower to any heat treatment before adding it to the dish. Therefore, we disassemble it into inflorescences, cut it into small pieces and lay it out with the fried ingredients. Salt, pepper, season with nutmeg. Cook, covered, for 10 minutes. During this period of time, the cabbage should become soft, but retain its shape.

Another interesting option is to replace the cauliflower with Brussels sprouts or broccoli. If desired, you can create an assortment by mixing these types in equal proportions.

4. Pour the cream into the frying pan, bring to a boil, reduce the heat to low and simmer under the lid for 2-3 minutes.

For a tender and rich creamy taste, I recommend using cream with at least 20% fat content.

5. Grease portioned baking dishes (I used butter for this). We spread them into the resulting mass. I took molds with a diameter of 10 cm and a height of 6 cm. I got 3 servings.

6. Grate the cheese on a large grater and place it on top of the cabbage mixture. To give casseroles an appetizing crust, I mix cheese with ground paprika.

Bake cauliflower in cream sauce in an oven preheated to 180 degrees for 10 minutes. During this period of time, the cheese should melt.