Time needed : + 1 heure
Chicken stuffed with shells and foie gras
Chicken stuffed with shells and foie gras : Cook the shells in salted boiling water, keeping them al dente. Drain them and sprinkle with cold water....
Lamb shoulder confit with garlic, small potatoes in a jacket and red onion
Lamb shoulder confit with garlic, small potatoes in a jacket and red onion : Mix the spices in a bowl with 1 tbsp. oil soup. Brush...
4-hour lamb confit with olives and lemon, bulgur
4-hour lamb confit with olives and lemon, bulgur : The day before, put the shoulder of lamb in a deep dish and add the lemon...
Balinese Parmentier
Balinese Parmentier : Bring 4 liters of water to a boil in a saucepan. Meanwhile, peel the potatoes, run them under water and cut them into...
Easy to make beef bourguignon
Easy to make beef bourguignon : Peel the carrots and cut them into slices. Wash the potatoes, then peel them and set aside. Peel the onion,...
Moroccan roast lamb
Moroccan roast lamb : Peel and mince the garlic over a bowl. Add the crushed coriander seeds, turmeric and cumin, salt, pepper, for in the oil...
Lentils with raisins, tomatoes, cucumber and feta
Lentils with raisins, tomatoes, cucumber and feta : Cook the lentils according to the directions on the package. Drain them and add the olive oil and...
Rooster in wine
Rooster in wine : This recipe is to be prepared the day before. Peel the carrots and cut them into slices. Chop the celery and the...
Pot au feu rising sun
Pot au feu rising sun : The day before, soak the black mushrooms in a bowl of water until the next day. Cut the meat into...
Sauteed veal and chorizo
Sauteed veal and chorizo : Remove the skin from the chorizo and cut it into slices. Peel and chop the onions and garlic cloves. Scald the...
Rack of lamb with purple carrots roasted with thyme and old-fashioned salt
Rack of lamb with purple carrots roasted with thyme and old-fashioned salt : Preheat the oven to 200°C (th. 6-7). Scrape the carrots and cut them...
Dürüm kebab with lamb
Dürüm kebab with lamb : Chop the onion and mix it with the pressed garlic, crumbled thyme, 1 tbsp. tablespoon oil, juice of 1/2 lemon,...
Cassolettes of creole brandade
Cassolettes of creole brandade : Desalinate the cod for 12 hours in cold water, changing the water 3 times. Rinse it, put it in a pan...
Shoulder of lamb with cumin
Shoulder of lamb with cumin : Preheat your oven to 210°C (th. 7). Sprinkle the whole shoulder with cumin and massage the meat with your fingertips...
Veal goulash
Veal goulash : Cut the meat into cubes. Peel and chop the onions. Heat 2 tbsp. tablespoons of oil in a casserole. Add the pieces of...
Filet mignon stuffed with herbs cooked in hay, fennel salad with orange
Filet mignon stuffed with herbs cooked in hay, fennel salad with orange : Finely chop the parsley. Mix in a bowl with the ricotta and...
Rabbit tagine
Rabbit tagine : Peel then chop the onion and garlic. Heat the oil in a pan and sweat the onion. Add the rabbit pieces and brown...
Forest Meatloaf
Forest Meatloaf : Clean the mushrooms. Peel and mince the garlic and shallots. In a skillet, fry the garlic and shallots in the butter. Add the...
Chicken in salt crust
Chicken in salt crust : Rinse the three chicken livers, drain them. Salt and pepper them. Rinse chicken inside and out, then pat dry with paper...
Rognonnade of lamb in a crust
Rognonnade of lamb in a crust : Ask your butcher to remove the bone from the lamb. Prepare the stuffing: cut the stems of the mushrooms....