RECIPES from Christmas
THE RECIPES
Pork chops in foil
Ingredients:
2 pork chops
1 shallot
1 clove of garlic
4 sprigs of parsley
1 bouquet garni
salt pepper
Preparation:
Grill the pork ribs to mark it.
preheat oven th.7. On an oiled aluminum foil, place the garlic cut into large slices, the parsley branches, the minced shallot, the bouquet garni. Place the rib and put the same ingredients on top. Season with salt and pepper and close the foil. Bake the papillotes 20 mn th. 7
Wine : Madiran
Beef in White Wine
Cooking method: Cocotte
Preparation: 5min
Cooking: 30min
Complexity: easy
For: 4
Ingredients:
400g of tenderloin in cubes
4 shallots
25cl of liquid cream
4 large button mushrooms
1 dz green olives
20cl of dry white wine
Salt pepper
1 tsp ground nutmeg
Flour
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The stages of realization:
Flour the pieces of meat and brown them in a casserole dish with a little oil and the olives. When they are colored, salt and pepper them lightly then cook for 30 minutes over low heat.
Meanwhile, mince the shallots, wash and cut the mushrooms into strips and brown the whole for 5 minutes in a pan oiled with salt, pepper and nutmeg. At the end of cooking, reserve them on paper towels.
Deglaze the pan with the white wine and sour cream. Coat the beef with this sauce and serve with the shallots and mushrooms.
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Recipe tip:
Serving idea: Steamed potatoes
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Food / Wine Pairing:
White wine: Muscadet or Sauvignon
Lamb Confit with Spring Vegetables
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Cooking mode: Oven
Preparation: 20min
Cooking: 40min
Complexity: easy
For: 4 pers.
Ingredients
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1 kg Top of lamb chop
1 bunch of carrots
1 bunch of turnips
1 bunch of onions
8 new potatoes
Beef broth
Veal juice
Olive oil
1 glass of white wine
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The stages of realization
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Brown the lamb in a pan with olive oil, once the pieces are golden, remove them and put them in a cast iron casserole dish.
Add all the vegetables to the casserole dish. Add the white wine, 2 glasses of water, the beef broth and the veal jus. To mix everything. Cover.
Place in the oven at 120 ° C / 150 ° C. Monitor the cooking, baste if necessary. Season.
Stuffed Chicken Leg
Preparation: 70 min
Cooking: 50 min
For: 6 pers.
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Ingredient:
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6 sleeved chicken legs 360 grams of plain veal
6 grams of salt
2 grams of pepper
30 grams of foie gras
20 grams of dark chocolate
½ granny apple
Calvados
Strainer
Olive oil
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Preparation:
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Peel and cut the half an apple into small cubes, about 5 mm thick
Color them and flambé them with Calvados
Drain the apples and let them rest
Mix the salt, pepper and the previously crushed chocolate.
Add the chilled apple cubes
Mix everything evenly
Divide the stuffing into six equal portions
Incorporate the filling portions into the chicken thighs, in the hollow of the humerus
Add the foie gras cut into pieces at the level of the stuffing
Cover the thighs with the strainer.
Place your thighs in a dish, pour 2 mm of water and a drizzle of olive oil.
Bake at 180 ° C for 50 minutes.
At the end of cooking, cover the dish with aluminum and let your thighs rest for 10 minutes in the open oven.
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Support:
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Gratin dauphinois with chanterelles
Provencal tomatoes with a bundle of green beans
Mushroom chaplain
