Signed in as:
filler@godaddy.com
Signed in as:
filler@godaddy.com
Serves: 4
Prep. time: 15 minutes
Cook time: 15 minutes
Spread the veal cutlets on the work surface and tap them if necessary to flatten them. Season the escalopes with pepper. Place a slice of Italian ham on top and then a ball of mozzarella cut in half. Roll it up and close it all along its length with wooden spikes. In a frying pan, melt the butter with olive oil and add 3 chopped sage leaves. Place the saltimbocca and brown on all sides, then cut them into pieces, serve immediately.
Serves: 4
Prep. time: 45 minutes
Cook time: 1 hours and 20 minutes
Tips: To achieve a homogeneous cooking, it is important that all pieces of meat are the same size. In order to save time, you can ask the butcher to do it for you. Removing the scum is intended to remove any impurities that rise to the surface of the cooking liquid. Do not hesitate to perform this operation several times to have a clear cooking liquid. The reduction of cooking liquid allows a concentration of flavours. this operation is the basis of any sauce. Have a light hand when washing and sponging herbs, they are fragile! A veal blanquette is successful when you can cut the meat with a spoon.
To begin, cut the meat into pieces of about 50g each. Place them in a casserole dish. Pour water to the level and bring to a boil over high heat. Remove scum and impurities from the surface.
Tie 3 sprigs of parsley with the bay leaf. Peel onions and cut into eight pieces. Peel the carrots. Cut them into sections and then cut each section in half. Put the bouquet garni, onions, carrots, cloves and chicken broth in the casserole. Let it simmer.
Remove the green and root from the leek. Split the first sheet all the way along and remove it. Cut the leek into 2-3 cm sections, bevelled. Peel the turnips and cut them in four. Wash the turnips and the leek.
After 40 minutes of cooking, remove the meat and vegetables from the pan with a skimmer. Throw away the bouquet garni and the clove. Put the turnips and leek in the broth. Leave to cook for 17 minutes.
After 17 minutes, remove the vegetables with a skimmer. Let the broth reduce until about 2 ladles of liquid remain.
Work the butter to soften it and add the flour. Mix carefully to obtain a nice mixed soft butter (called "beurre manié" in French). Put a little of the butter in a ladle, with broth and dilute.
Pour into the broth. Continue with the rest of the butter. Pour the crème fraîche in the casserole dish. Cook for 2-3 minutes, stirring constantly.
Finally, put the meat back in the sauce and simmer for 10 minutes. Check the salt and pepper seasoning.
Put all the vegetables back in the casserole and simmer for a few minutes. Divide the meat and vegetables in hot plates.
Drizzle with sauce and decorate with parsley and chervil.
Serves: 4
Prep. time: 45 minutes
Cook time: 60 minutes
Delicious with this little taste of citrus fruit....
Peel and slice the onions.
Wash the celery stalks and cut them into small cubes.
Peel, wash and dice the carrots.
Wash the orange and lemon. Peel them and cut the zest into strips.
Season the veal shank slices on each side with salt and pepper and flour.
Heat a little olive oil in a cast iron casserole dish and fry the veal pieces until golden brown.
Set aside.
Brown the onions, carrot and celery cubes. Add the pressed garlic after degerminating it. Deglaze with the orange juice. Add the crushed tomatoes and reduce for a few minutes. Put the veal shank slices back into the casserole dish.
Pour in the vegetable stock and white wine. Add the bouquet garni, 2 sprigs of parsley, half of the orange and lemon zest, salt and pepper.
Cover and simmer over low heat for 45 minutes.
In the meantime, cut off the mushrooms' stems, wash them, dry them and sprinkle them with lemon juice.
Add them to the casserole dish after 45 minutes of cooking the meat and continue for 15 minutes uncovered.
Serve immediately with a little chopped parsley on top, the rest of the orange and lemon zest. I served this dish of boulghour.
Serves: 4
Prep. time: 50 minutes
Cook time: 1 hours and 30 minutes
THE DAY BEFORE
Soak the chickpeas in a large volume of water and leave it for the night.
THE DAY AFTER
Brown the meat in a large casserole dish, the veal and sheep with a little olive oil. Cover with water, add the spices and tomato paste.
Bring to a boil, reduce heat and cook for 45 minutes, covered.
Meanwhile, peel, chop and wash the vegetables. Add them to the casserole dish along with the chickpeas, parsley branches, onion pricked with cloves, peeled and degerminated garlic cloves. Season with salt and pepper.
Continue cooking for another 45 minutes uncovered.
Pour the couscous into a dish, salt it. Add 3 tablespoons of olive oil and mix well. Cover with boiling water and let it swell.
When all the water has been drunk, stir the couscous with a fork to separate all the grains, add the raisins and set aside.
Sear the merguez in a very hot frying pan, after having pricked them with a fork.
Serve everything in a single dish with a little harissa and chopped coriander.
Serves: 6
Prep. time: 30 minutes
Cook time: 1 hours and 10 minutes
It is a perfect meal to enjoy with the family, on Sundays for example, on the occasion of a Sunday Roast!!!!
Slice your onions and chop them. Peel, degerm, chop your garlic cloves. Peel your chorizo and cut it into slices. Cut your veal into pieces.
In a stewpot, sauté your onions, garlic and veal with a little olive oil until browned. Add the chorizo, tomato pulp, chopped basil, olives and beef stock stock pot, salt and pepper. Cover and simmer over low heat for about 1 hour.
This dish is best prepared the day before and reheated the day of the meal. You can serve this meal with rice, potatoes or pasta.
As I had a little veal sauté left over the next day, I cooked the leftovers in a quiche.
Bon appétit !!
Serves: 4
Prep. time: 30 minutes
Cook time: 1 hours and 30 minutes
Remove the large nervures from the cabbage leaves.
Blanch them for 2 to 3 minutes in a pan of boiling salted water.
Drain them, refresh them in cold water.
Soak the bread in milk in a recipient. Remove the skin from the chorizo, cut it into small pieces. Slice 3 leaves of blanched cabbage, peel and chop the shallots.
Melt the cabbage and shallots in a frying pan with half the butter.
Add the chorizo, cook for 5 minutes over high heat and then add the soaked sliced bread, minced veal, egg, 3/4 chopped chervil, salt and pepper.
Preheat your oven to 170ºC.
Spread the remaining cabbage leaves in a circle. Put the stuffing in the middle and close the leaves to make a ball. Tie the cabbage to hold it in place. Peel the carrot and onion, cut them into small pieces. Melt them in a casserole dish. Put the stuffed cabbage on top, pour in the white wine, bring to a boil and add the chicken broth.
Cover the casserole dish, bake for 1h30 by sprinkle with the cooking liquid 1 to 2 times during cooking.
Remove the cabbage, remove the string gently and serve hot with the rest of the chervil carved on top.
Serves: 4
Prep. time: 45 minutes
Cook time: 1 hours and 10 minutes
Crumble the bread in a bowl, pour the milk on it, let it swell.
Peel, wash and dice the celery.
Melt it for 5 minutes in a small saucepan with 1 tablespoon of olive oil over medium heat.
Peel and chop the shallots. Cut the camembert into small pieces. Mix the sausage meat in a bowl with the celery cubes, shallots, camembert pieces, milk-soaked bread, parsley, salt and pepper. Place the cutlets on the work surface, form 4 balls of stuffing, place them in the center of each cutlet. Fold the cutlets over the stuffing, tie them to form the paupiettes.
Peel and chop the onion.
Melt it for 5 minutes over medium heat in a casserole dish with a little olive oil.
Add the paupiettes, brown for 5 minutes on each side.
Pour in the yellow wine, boil for 5 minutes. Add the veal stock, salt and pepper. Cover the casserole dish leaving a small opening.
Cook your paupiettes for 30 to 35 minutes over medium heat, turning them halfway through cooking.
While cooking the paupiettes, clean and wash the Brussels sprouts. Cook them for 10 minutes in a pan of boiling salted water.
Drain them and refresh them immediately in cold water. Brown them for 5 to 6 minutes in a frying pan over high heat with a little olive oil, salt and pepper.
Remove the lid, add the Brussels sprouts, cook for 5 minutes and serve immediately.
Copyright © 2023 French Recipes by DoriA - All Rights Reserved.
Powered by GoDaddy