Cooking through La Tartine Gourmande: Hachis parmentier with chicken, lime, and coriander

Ina hat sich dieses Gericht herausgesucht von S.180. Ich war gespannt, schließlich wollte ich schon immer mal Shepherd’s Pie ausprobieren und das ist der französische Bruder. Béa hat hier Rind durch Hühnchen ersetzt.

Leider kam das Gericht nicht so gut an. Vor allem die Konsistenz. Warum das Huhn nochmal gründlich zerschreddert werden musste, bevor es unter den Kartoffelbrei geschichtet wurde, ist mir ein Rätsel. Das nahm dem ganzen die Freude am Essen. Für Kinder sicher toll, für mich zu breiig. Auch der Geschmack des Huhns war mir zu flach, Der Kartoffelbrei hätte den starken Kontrast zu einem schönen geschmorten Rind gut vertragen könne. Überhaupt stelle ich es mir sehr lecker vor, wenn unter dem Kartoffelbrei geschmorte Rindfleischstücke in einer dunklen Sauce liegen. Ob nebeneinander auf dem Teller oder übereinander geschichtet und überbacken: eine tolle Kombination. Warum das ändern? Manche Sachen sind einfach so gut wie sie sind.

Das Gute ist: ich hab es ausprobiert und weiß jetzt ich muss es in veränderter Form nochmal machen. Das ist doch auch was ;).

Hachis parmentier with chicken, lime, and coriander


Ina picked this dish from page 180 this time. I was curious, since I wanted to make Shepherd’s Pie forever and that’s just the French brother. Béa did some changes to this dish, mainly she uses chicken instead of beef.

Unfortunately I didn’t liked the dish so much. What bothered me most was the texture. Why has the chicken to be puréed (medium fine), before it’s layered under the puréed vegetables? It puzzles me. Because of that I didn’t enjoy eating it. Great for kids, I’m sure, but far too mushy for me. The taste of the chicken was too flat for this dish, too. The mashed potatoes would have made a perfect pair with some strong beef stew. Overall I think it would be great, if the mashed potatoes were layered above some braised pieces of beef swimming in some dark sauce. Side by side or on top of another and scalloped: that’s just a great combination. So why change that? Some things are just good as they are.

Good thing: I tried it and I know now I have to try it again, just in some altered way. Isn’t that something, too ;)?

Hachis parmentier with chicken, lime, and coriander


107 Gedanken zu „Cooking through La Tartine Gourmande: Hachis parmentier with chicken, lime, and coriander“

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