Prep. time: 30 minutes
Cook time: 35 minutes
To begin, preheat the oven to 200°C.
Wash, dry and place the potatoes on a baking tray. Drizzle with olive oil and Maggi seasoning. Season with pepper. Giggle them around in the oil to coat evenly.
Bake in the hot oven for 15 min.
For the meat, mix together the agave syrup, honey, Maggi seasoning, mustard and pepper. Grind some pepper over the meat, then sear on both sides in a very hot frying pan with a drizzle of oil. Baste the rib of beef with the agave syrup mixture.
Place in the centre of the potatoes. Turn up the temperature of the oven to 240°C and bake for a further 20 minutes. Halfway through the cooking time, turn the meat over.
Switch off the oven and allow to rest 20 min without opening the oven door.
Serve without delay with the potatoes.
Prep. time: 30 minutes
Cook time: 1 hours and 40 minutes
Peel and thinly slice the onion and garlic. Peel, wash and cut the vegetables into mirepoix (little cubes).
Heat 3 tbsp of olive oil in a heavy saucepan. Sweat the onions and garlic in the pan without colouring. Season with salt and pepper. Add the beef to the pan and stir until brown all over. Add the remaining vegetables —cut into mirepoix.
Continue to cook over high heat for 10 min. Add the remaining ingredients, allow to boil for 12 min, then lower the heat. Let simmer for 1:30 hours.
Prep. time: 45 minutes
Cook time: 3 hours and 15 minutes
Beef bourguignon is a traditional regional cuisine recipe, cooked in red Burgundy wine, with a garnish of mushrooms, small onions and bacon. There are many variations of accompaniment with, for example, potatoes, carrots, green beans, pasta...A traditional Sunday dish, it takes its name from the two Burgundian products that make it up: beef and red wine. Burgundy is traditionally renowned for its cattle breeding, particularly Charolais Charolais, and the reputation of the wines of its vineyard, in particular the wines of the Côte de Nuits vineyard and the Côte de Beaune vineyard.Beef bourguignon is an emblematic dish of Burgundian cuisine and its terroir.
Dice the bacon / lardons —rind and all— into small lardons. Cut the beef into large cubes.
Using a frying pan, seal the beef on all sides in 2 tbsp of olive oil until it starts to brown. Transfer the beef pieces as they brown to a large ovenproof pot. Sprinkle with sugar and caramelise. Add 50 g of butter and the flour. Cook the roux until it takes on a dark caramel colour.
Preheat the grill.
Peel and slice the carrots. Peel and chop the onions. Place the carrots and onions in the pot with the meat. Season with salt and pepper, then slide the casserole under the grill. Grill the meat and vegetables for 10 min. Moisten with the wine. Then add the garlic, beef stock cube, bouquet garni and 400 ml of water. Bring to a boil whilst stirring, then cover and leave to simmer 3 hours over low heat, stirring from time to time.
In the meantime, lightly fry the lardons over low heat in a fried pan with 50 g of butter. Clean the mushrooms and add them to the pan, along with the pearl onions. Add salt and pepper. Cover and cook 15 min, stirring frequently.
To serve, transfer the beef bourguignon to a serving dish and garnish with the mushrooms, pearl onions and lardons. Serve with potatoes or pasta.
Et voilà!!! Bon appétit!!
Cook’s tip: You could also add a large beef marrow-bone to the pot during cooking. Bone-marrow adds depth and richness to stews as it melts out of the bone during cooking. Serve with a full-bodied red wine.
Prep. time: 50 minutes
Cook time: 2 hours and 38 minutes
BEEF RAGU SAUCE
THE LASAGNA AND BECHAMEL SAUCE (to assemble)
BEEF RAGÙ SAUCE
Heat the oil in a large saucepan and add the onion, garlic, bacon, carrot and celery. Fry until soft and lightly golden. Add the mince and cook until browned, stirring occasionally. Pour in the red wine and bring to a boil. Then lower the heat and simmer until the wine has almost evaporated. Add salt and pepper. Add the milk and a little-grated nutmeg. Mix well. Continue to cook until the mince has completely absorbed the milk. Add the passata, sugar and oregano. Lower the heat and allow the ragù to gently simmer, uncovered for 2–2 1/2 hours.
Melt the butter in a saucepan. Add the flour and stir in to make a roux. Cook while stirring over low heat for 2–3 minutes. Gradually add the milk and stir until smooth and glossy. Add salt, pepper and a little grated nutmeg.
LASAGNA AND BÉCHAMEL SAUCE (TO ASSEMBLE)
Grease an oven-proof dish with butter. Ladle a scant layer of meat ragù into an oven-proof dish, arrange a layer of the pasta sheets on top, followed by a layer of béchamel sauce, then a layer of fontina cheese. Repeat these steps until all the ingredients are used up, ending with a layer of cheese. Top with parmesan shavings. Bake in a preheated oven at 180°C for 35 min. Serve piping hot, garnished with sage leaves.
Prep. time: 37 minutes
Cook time: 1 hours and 28 minutes
A recipe with Italian accents....
Let's start with the sauce: Peel the onion and garlic and chop them coarsely. Brown in a hot pot with a little olive oil. Season with salt and pepper. Pour the tomato, a glass of water. Bring to a boil and add all the ingredients except the parmesan. Reduce heat, cover and simmer for 45 minutes.
At the end of this time, remove the parsley, juniper berries, cloves, bay leaf and thyme sprig. Pour everything into a blender with the parmesan and mix until you obtain a smooth sauce. Pour the sauce into the pot and simmer covered over very low heat until the meatballs are made.
Peel the onion. Peel and remove the cloves of garlic. Chop the onion and garlic very finely.
In a bowl, mix all the ingredients (except olive oil) to obtain a homogeneous preparation and then shape meatballs.
In a frying pan, pour 3 tablespoons of olive oil and brown the meatballs on all sides. Place them on absorbent paper to remove excess olive oil. When all the meatballs are ready, place them in the pot with the tomato sauce. Increase the heat slightly and cook for 30 minutes, stirring occasionally. Adjust the seasoning.
Cook the fresh pasta in a large volume of boiling salted water for 3 minutes. Drain them immediately and rinse them.
In 4 plates, serve your pasta, meatballs and tomato sauce. Spread the basil leaves and parmesan shavings.
Prep. time: 45 minutes
Cook time: 55 minutes
This time I'm going to present you a Mexican recipe and not a French one, but in France we love Mexican food.
Considered as a Mexican dish, Chili Con Carne is a typically American dish. This meat dish, cooked with dried chilies and spices, made its debut in San Antonio. The fame of the chili was largely due to the delicious and inexpensive food provided by a group of women known as "Chili Queens" in the squares of the city of San Antonio. A steaming bowl of chili con carne was served with a long slice of bread and a glass of water. Source: Trust & Food
In a stewpot, pour the olive oil and fry your onion and garlic.
Add the pepper, continue cooking for 10 minutes, stirring occasionally.
Add the meat, continue cooking until it is completely crumbled and cooked.
Add all the spices, salt and pepper to taste.
Add the stock and tomato purée, bring to the boil, reduce the heat.
Add mustard, vinegar and simmer for 45 minutes.
15 minutes before cooking, add the red beans.
Sprinkle with a little chopped parsley.
Serve with rice of your choice.
Prep. time: 45 minutes
Cook time: 60 minutes
For the stuffed vegetables, peel and thinly slice the onion.
Sauté in a frying pan with a little olive oil. Wash, trim and dice the courgette into mirepoix. Add the mirepoix (little cubes) to the pan with the onion and continue to cook for 5 min.
Wash and chop two tomatoes into mirepoix and add them to the pan. Cook a further 2 min and set aside.
Wash the peppers, cut in half widthways and remove the seeds. Place the top halves on a baking tray and roast them under a grill for 12 min. Then wrap them in a freezer bag while they are still hot. Once cooled, peel off the skins —it should come off easily— and dice into mirepoix.
Add them to the vegetable mixture set aside earlier. Wash and finely chop the basil, and add it to the mixture. Mix well. Add salt and pepper. Wash the remaining tomatoes, remove the tops and scoop out the pulp.
Place your tomatoes and the bottom halves of the peppers in a greased ovenproof dish. Stuff with the vegetable mixture. Bake in a fan oven for 40–50 min at 180°C. 10 min before the end of the cooking time, sprinkle the stuffed vegetables with parmesan. ( See picture on the folder "On the side")
Rub the rib of beef with olive oil. Sear on a plancha —over the sprigs of rosemary— turning from time to time until nicely browned all over.
Prep. time: 40 minutes
Cook time: 45 minutes
For the Meatballs
For the Sauce
FOR THE MEATBALLS
Peel and finely chop the red onion. Add all the spices, along with the chopped coriander, egg, olive oil and meat to a bowl. Thoroughly combine all of the ingredients together. Using your hands, shape the mixture into meatballs. In a large frying pan, fry the meatballs until golden brown all over and set aside.
FOR THE SAUCE
Heat the olive oil in a frying pan, add the red onion to the pan and gently fry until soft. Add the spices, along with the chopped coriander and preserved lemon. Stir and cook a further 2–3 min. Pour in the tinned tomatoes and add the purée. Continue to cook for 20 min over very low heat, stirring from time to time. Add the meatballs and cook a further 5 mins. Serve immediately dotted with dried lavender flowers. I served this dish with steamed potatoes. It was absolutely delicious!
Prep. time: 60 minutes
Cook time: 3 h 30 minutes
The day before
Soak your red beans in a large volume of water.
The next day
Cut the meat into 2 cm cubes.
Peel and chop your onion and fry it in a casserole dish with 1 tbsp of olive oil.
Add the meat and the marrow bone and fry on all sides. Add the spices and mix well.
Add the tomato and cover with water.
Peel, degerm and crush the garlic and add it to the casserole with 3 sprigs of parsley and the bay leaf. Add salt and pepper.
Bring to the boil, reduce the heat and leave to cook on a low heat for 2 hours.
Meanwhile, rinse your red beans and cook them in a large volume of salted water for 30 minutes. Drain them and add them to the meat.
Peel, wash and dice your carrots, parsnips and celeriac.
Remove the stem from the pepper, quarter it, remove the seeds and clean it.
Add all the vegetables to the casserole, cover your casserole and continue cooking on a medium heat for 45 minutes.
Serve with the remaining chopped parsley.