Anyone who has tried Julien at least once in his life will remember this dish forever. This is an incredibly tender and aromatic treat that came to us from distant romantic France. Learning to cook it is very simple, especially if there is a slow cooker at hand! Today we will reveal the secrets of cooking julienn in a multicooker Redmond.

Cooking secrets

Julien is considered one of the most popular and recognizable dishes around the world. Julien for France, like pizza for Italy, tortillas-for Mexico or hot dog-for the United States. This is a “business card” of one of the most exquisite countries in all respects, so the taste of the dish is incredibly delicate and saturated at the same time. They cook Julien from different products: someone prefers to use chicken, others like the characteristic “sea” taste of mussels, the third is to their liking vegetarian version with mushrooms. The only constant component is a delicious cheese crust and a delicate creamy consistency.

How do you manage to achieve such a marvelous taste? The name of the dish will help to understand this. “Julien” from French literally translates as “July” and means a special type of cutting of products - all ingredients should crumble thin strips. This allows you to reduce the preparation process as much as possible so that the products retain beneficial properties and become very tender. A crispy cheese crust combines all the ingredients and complements them with a pronounced taste.

By tradition, Julien is prepared in a special bowl called Kokotnitsa. These are small metal buckets, more reminiscent of children's toy dishes. Only 100 grams of Julienne are placed in the coconut, which is one portion of the dish. It may seem to someone that this is too little for a full dinner, but Julien is not an independent dish and is served with a side dish and salads.

Julien is customary to prepare in a traditional dishes called a cocoon for him. This is a metal bucket into which about 100 ml of milliliters of Julienne or any sauce fitting. Thus, Julien is prepared in the cocoon. Currently, cocoons are also called small clay pots, where the julienne is poured after cooking.

Julien in a multicooker Redmond with chicken and mushrooms

Julien in a multicooker Redmond is most often prepared from light low -calorie chicken and mushrooms. Even the most sophisticated connoisseurs of a delicious kitchen will like this combination, especially since the dish will turn out no worse than in a restaurant!

White mushrooms are best suited for the preparation of Julien in the Redmond multicooker, but since you can buy high -quality and fresh mushrooms in far from every supermarket, the use of ordinary champignons is allowed. Choose medium -sized mushrooms with an elastic hat and a dense short leg - so it will be easier to cut into thin plates, and they will not lose an attractive look.

To make a julienne in a multicooker Redmond, you will need the following ingredients:

• chicken fillet (breast) - 300 g;
• champignons - 300 g;
• onions - 1 pc;
• flour - 1 tbsp. l.;
• mustard - 0.5 tbsp. l.;
• cream 15-20%-200 ml;
• hard cheese - 100 g;
• salt is to taste.

Julien in a multicooker Redmond is not considered a lean dish due to fatty cream and cheese, but in order to reduce calorie content as much as possible, you can use low-fat cream, and replace chicken meat.

Method of cooking julienne in a multicooker Redmond:

1. Rinse the chicken fillet in warm water, remove the films and tendons, if any. Cut the meat in small pieces or cubes with a side of 1-1.5 cm.
2. Install the slow cooker in the "Baking" mode and put on the timer for 50 minutes.
3. Pour a little vegetable oil into the multicooker bowl and fry the crushed chicken meat in it for 15 minutes.
4. While chicken fillets is fried, clean and finely cut the onion. If it is not possible to finely chop with a knife, it is better to pass it through a meat grinder or blender - it should not be felt in Julien. The task of onions is to give juiciness and subtle aroma, but do not crunch on the teeth with thick slices.
5. Rinse the mushrooms and cut into thin beautiful plates.
6. After 15 minutes of frying, add onions and mushrooms to the multicooker bowl and mix the ingredients.
7. In the process of frying, a lot of juice from onions and mushrooms can be released. Continue to fry with an open lid, stirring periodically until the liquid evaporates.
8. Add mustard, salt and flour. Mix so that the flour is evenly distributed by mass and does not form lumps. The task of the flour here is to tie all the components into a single fragrant mass, give volume.
9. Pour warm cream into the bowl and mix. Cook the remaining time (about 10 minutes) under a closed lid.
10. When a signal about the end of the mode sounds, sprinkle the future julienne in the multicooker redmond with grated cheese, set the heating mode for 5 minutes and close the lid.

Julien in a multicooker Redmond with chicken and mushrooms is ideally combined with delicate potato puree, rice or spaghetti. Since it is considered more aperitiv than an independent dish, it can be served before the main meal to “wake up” the appetite. From the drinks to the julienne in the multicooker Redmond, cold beer or white dry wine is suitable.

Julien in a multicooker Redmond with Behamel sauce

This recipe will give you the opportunity to join a real modern French cuisine. Traditionally, Zhulien is poured with cream or behamel sauce, which can also be prepared in a slow cooker. So, the recipe for Julien in a multicooker Redmond with classic -coat Behamel!

For the preparation of julienn in the multicooker Redmond will need:

• chicken fillet - 500 g;
• champignons - 500 g;
• onions - 200 g;
• wheat flour - 3 tbsp. l.;
• butter 75 g;
• milk - 1 cup;
• nutmeg - a pinch;
• solid cheese - 200 g;
• salt is to taste.

Stages of preparing classic julienne in a multicooker Redmond:

1. Prepare the ingredients: cut the chicken fillet into small pieces, clean the onion of the husk.
2. Chop the onion as smaller as possible, in the bowl of the multicooker, heat sunflower oil in "Frying" mode and fry the onion to a translucent state. It will slightly shade the aroma of the dish, giving freshness and juiciness at the same time.
3. Cut the mushrooms with thin plates and add to the onion along with the meat. Mix, salt and fry until half -cooked.
4. When the entire excess fluid evaporates, transfer the meat with mushrooms into a separate bowl.
5. It is time to do the preparation of Beshamel sauce. To do this, melt the butter in the bowl. When it completely melts and warms up well, begin to gradually add flour, stirring intensively so that lumps do not form. Then slightly fry the resulting mass for 2-3 minutes, without stopping stirring. Pour milk with a thin stream, breaking lumps - Behamel should turn out to be homogeneous and thick. When all the milk is spilled, fluore the sauce for a couple of minutes, without stopping stiring, and add a pinch of nutmeg for aroma.
   
6. Add chicken with mushrooms to the sauce, mix and sprinkle with grated cheese.
7. Change the multicooker mode for “heating”, set it on the timer for 5 minutes and set the table!

Agree, making a real classic julienne in a redmond multicooker is easy! Behamel sauce will give the dish a delicate creamy shade and make it more saturated. If you want to serve the dish as beautiful as possible, you can decorate it on the cocoon with branches of fresh greenery.

Julien with mussels in multicooker Redmond

Julien in the Redmond multicooker can be prepared not only with delicate poultry meat, but also with mussels and other seafood. Medes in this case are preferable, because despite the relative rigidity of the meat after heat treatment, they have a rich taste, while the meat of rape or octopus does not so successfully combine with sour cream sauce and cheese, although there are lovers of such dishes.

For the preparation of "sea" julienn in the multicooker Redmond, of course, it is better to use freshly smoked mollusks, but this opportunity does not fall so often. Therefore, you can safely go to the supermarket and buy frozen cleaned mussels.

The ingredients that you will need to make a delicious julienne with mussels in the multicooker Redmond:

• medes meat - 350 g;
• onions - 1 pc;
• hard cheese - 150 g;
• cream 15-20%-100 ml;
• fresh greens-4-5 branches;
• salt is to taste.

As you can see, there are no champignons in this recipe, but this does not mean at all that they are not combined with mussels, but it is worth observing proportions and laying mushrooms slightly less than mollusks. Otherwise, their taste will interrupt the sea aroma of mussels.

To prepare a julienne in a multicooker Redmond with mussels, follow the instructions:

1. Rinse the mussels thoroughly in running water. If you bought frozen mollusks, they should be thawed gradually, dropping into cold water or leaving at room temperature. Sharp defrosting will destroy protein fibers, and meat will lose its juiciness and elasticity.
2. Install the slow cooker in the "baking" mode, heat a little sunflower oil in the bowl and fry the mussels for 10 minutes.
3. Cut the onion as smaller as possible and add to the mussels. Stew under a closed lid without changing the mode, another 10 minutes.
4. After the specified period, add the cream, salt, mix and simmer for a couple of minutes, then put finely chopped greens in the bowl.
5. Add grated cheese, sweat the future julienne in the redmond multicooker for another 5 minutes and turn off.

Useful advice: do not lay out a julien on plates immediately after the end of cooking. Wait for it to cool slightly, and the cheese grabs it properly. After that, it will be possible to cut Julien in a multicooker Redmond into the right number of servings and transfer it to small bowls. It will just reach an acceptable temperature and will not burn during meals.

If you still managed to get fresh uncleaned mussels, then the finished julienne can be laid out in large wings and placed on a large dish decorated with green salad leaves.

If you like to experiment in the kitchen, we recommend that you try to cook jelly with shrimp in the redmond multicooker. The recipe is exactly the same as in the case of mussels, and the taste is completely unique!

Julien in a multicooker Redmond with chicken and mushrooms. Video