Recipes Translation missing: en.blogs.tags.viandes
Filter recipes
Prepare the artichokes. Pour the lemon juice into a bowl of cold water. Remove the hard leaves of the pepper by breaking them at the base, then cut the end of the others to keep only their tender part. Then...
Fig and peaches chutney foie gras
Develop the foie gras. In a bowl, make the salt/pepper mixture, and distribute it over the entire foie gras. Take your jar previously cleaned with hot soapy water. Place the first liver lobe inside and cover it with chutney. Then...
Peel the onions and cut them into thin slices. Peel the carrots and cut them into small dice. Then wash the tomatoes and cut them into pieces. Heat the oil in a casserole dish and brown the onions and carrots...
For a cassoulet with a duck confit or the goose confit, start by soaking dry white beans in a dozen hours, remove and drain them. In a large Dutch oven, brown in a little fat of the confit the peeled...
Summer vegetable terrine with truffle oil
Start by preparing the eggplant. Wash them, remove their heads and cut them lengthwise. Take a dish suitable for the oven, cover the bottom with truffle oil, place the eggplant, salt and pepper. Then make small incisions to integrate a...
Prepare the roast at your convenience (as if to consume a roast of the same importance). Salt, pepper and add the thyme and bay. Once cooked, introduce it into a terrine Le Parfait Super terrine or Le Parfait Familia Wiss...
Mince the double fat. Undertake the cooking of the double fat by blowing it with a casserole dish with very hot lank until it is well rich. Sprinkle with flour and let brushing then add the glass of white wine...
For this recipe for foie gras terrine, choose very fresh livers, soak them in ice water for 1 hour to firm them and mop and remove veins, clots and greenish parts using a pointed knife. Place them in a hollow...
Wash and cut the vegetables for couscous, turnips, zucchini and carrots, in 4 cm sections. Cut the celery into brunoise. Peel, worldwide and cut the tomatoes into small squares. Chop 2 onions together, parsley and very fine garlic. Chop a...
The day before, degrease and adorn the cheeks, put them in a terrine, cover with the wine. Coarsely cut the carrot, celery and 1/2 onion. Prick the remaining half with cloves. Sneam the garlic cloves in a shirt. Gather the...
Chop the meat with a meat chopper (absolutely avoid the robot, which alters the texture). Finely chop the shallots, then add them to the meat with the egg. Mix well. Sprinkle the flour, then incorporate the other ingredients (salt, pepper,...
The day before, cut the pork liver into strips and make it macerate with the cognac. Cut into strips the chest and pork throat and switch them to the chopper with the liver, using the medium grid of the device....
Frae mousse at the Pineau des Charentes
The day before, put the poultry livers to macerate with cognac. If they are pork livers, cut them into strips before making them macerate. Cut the bacon into strips and switch them to the chopper with the livers using the...
Peel and chop the onion and garlic. Peel the carrots and cut them into rings. In a casserole dish, brown the tendons with olive oil and butter. Add the onion, garlic, bacon and honey. Mix over medium heat for 2...
Peel the potatoes and cut them into large pieces. Clean and mince the leek, carrots and celery rave. Chop the chervil. Cook the potatoes in salted water, then drain them. In a pot, prepare 1 to 1.5 l of broth...
Poultry confit (goose, duck, hen, ...)
Cut the poultry into the neighborhood by removing the carcass and remove all the apparent fatty masses. Rub salt on all sides each piece and put the whole in a dish. Salt, recover with the twin -shaped thyme shared and...