Chicken Shashlik

Hello, hello!

So today we are having a very simple recipe but that is just soooo yummy! Shashlik is the main dish that people have at barbecues in Russia — or at least in my family and in friends’ families. It is skewers of big chunks of marinated meat. There are many different way of marinating the meat — each family have there own — so I’ll present you my moms one that is extremely simple and just awesome — not biased at all!

By the way I don’t have access to a barbecue at the moment so I did it in a pan. It is still yummy but the smokiness of a wooden fire is always better 😉

Ah! And last thing, in my family we generally do it from chicken legs. You separate the drumstick and cut — or actually if I am at my house in Russia I chop it with an ax *evil laugh*  — the thigh in two. You marinate and cook it with the bone and the skin. But you can as well do it with chicken breasts — as I did today — or even with other meats like pork for example.

Ingredients for one chicken breast:

  • One chicken breast — No way!!!
  • One onion
  • 2 tablespoons of vinegar (better use apple or cider vinegar, but it works with other vinegar like rice one)
  • 1 teaspoon of salt
  • 1 teaspoon of pepper

  1. Cut the onion in four and separate the petals.
  2. Slice the chicken breast in 1.5-2cm chunks.
  3. Mix everything in a bowl, and leave it to marinate for at least 30 minutes but it is best at 2 hours of marinating
    1. If you do it on a barbecue: Alternate chicken and onion on the skewer an cook on a high heat
    2. If you cook it in a pan: Preheat some oil at medium-high to high heat, sear the chicken on at least to side then add the onions and the remaining marinade.
  4. Cook until the chicken get golden brown or even slightly burned. The onions shall at least be soft. And it ready

Bonus: If you do it in the pan and the chicken is ready before the onion, remove the chicken from the pan and use a little bit of whiskey to deglaze the pan with the onions 😉


Sushi rice


This recipe is my version of a recipe that i found on . It is adapted to how I like my sushi rice and to the equipment I have. For more details you can visit that website.

I love having it for sushis, sashimi or the next day after a sushi night, I like having this rice for breakfast with some sesame seeds and Nori seaweed.


  • 2 cups of sushi rice
  • 2,5 cups of water
  • 2 tablespoons of sake
  • 2 pieces of Kombu seaweed (5*2 cm)
  • 4 tablespoons of rice vinegar
  • 3 tablespoons of sugar
  • 1 teaspoon of salt

  1. Wash the rice until the washing water get transparent
  2. Put the rice in your pot or cooker and add the water, the sake and the kombu.
  3. Cover and bring to a boil on medium-high heat.
  4. Simmer for 3 to 5 minutes.
  5. Reduce the heat to low and “steam” it for 10 to 15 minutes. It have to be covered all the time so you do not lose any steam.
  6. When it cooked, transfer the rice in a bowl and let it cool down.
  7. While the rice cool down, mix in a bowl the vinegar, sugar and salt.
  8. Finally add the vinegar mix to the rice and mix softly.

Bon appétit!



Biltong in an oven


So after a bunch of tries I finally managed to do something pretty close to the biltong that I buy in the South African pub close to my place. It is drier that the one I used to buy but I think it is just due to the meat I used that is very lean.


  • 500 gr of thin peaces of beaf (around 0.8 cm of thickness)
  • 3 tablespoons of vinegar
  • 1.5 teaspoon of salt
  • 3 teaspoons of coriander (powder or crushed grains)
  • 0.5 teaspoon of pepper
  • 0.5 teaspoon of paprika
  • 1 teaspoon of Cayenne pepper

  1. In a bowl mix the vinegar with all the spices.
  2. Dip the meat in the vinegar mix and make sure that all the meat is coated.
  3. Put the meat in a bowl, cover with plastic foil and marinate it over night in the fridge.
  4. Preheat the oven at 60°C with the “fan” mode switched on and a trail at the bottom of the oven.
  5. Hang the meat on a cooking grid and put it in the oven.
  6. Dry for at least 6 hours.
  7. When the meat is dry slice it in very thin pieces and it is done!

Bon appétit!



Vinegared rice


Version Francaise

Vinegared rice can be used for sushi or used as side dish for chicken or fish-based meals.


Ingredients for two people :

  • 150 gr (approx. half a cup) of round rice (the best is actual sushi rice)
  • 1.5 tablespoon of sugar
  • 1 tablespoon of sake
  • 1 tablespoon of rice vinegar
  • 1 teaspoon of salt
  • Other possible ingredients (in case of side dish):
    • Nori seaweed
    • Sesame seeds
    • Ginger
    • Soja sauce
    • Wasabi


  1. Slowly wash the rice.
  2. Let it drain for 10 minutes.
  3. In a pot, put the rice and 250 ml of water (approx. a cup).
  4. Bring to a boil, then reduce the heat to the minimum while stirring so that the rice does not stick to the bottom and does not burn.
  5. When the water is completely evaporated or absorbed by the rice, taste the rice: if the center is still hard, add water and cook a little bit more, otherwise it’s ready.
  6. In a bowl mix the sugar, the salt, the sake and the rice vinegar. Once the sugar and salt are dissolved, add the mixture to the rice and mix it well.
    At this point, if you make rice for sushi, just let the rice cool down.
    Otherwise you can add grated ginger, sesame seeds, pieces of nori seaweed, wasabi and / or soy sauce.