Time needed : + 1 heure
Leg of lamb
Leg of lamb : Make slits in several places on the lamb and insert a clove of garlic into each incision. Oil the meat and place...
Leg of lamb stuffed with herbs
Leg of lamb stuffed with herbs : Rinse, pat dry and thin out the 2 thymes. Mix and divide them into 3 parts. Brush the...
Leg of lamb with 40 cloves of garlic
Leg of lamb with 40 cloves of garlic : Preheat the oven to th 7/8 (220°C). Place the lamb in an oven dish and place slices...
Jig of venison roasted with quinces
Jig of venison roasted with quinces : Preheat the oven to th 7 (210°C). Peel and cut the quinces into quarters. Immerse them in a large...
Confit lamb crumble
Confit lamb crumble : Wash, peel and chop the vegetables. In a saucepan, brown the leg of lamb. Add the vegetables, salt and pepper and add...
Beef casserole with beans
Beef casserole with beans : Preheat the oven to 180°C (th. 6). Sauté the shallots over high heat in a mixture of oil and butter,...
Small cabbage stuffed with haddock
Small cabbage stuffed with haddock : Bring a pot of water to a boil and immerse 8 large cabbage leaves. Cook them for 5 minutes. Drain...
Egg cooked at low temperature, caramelized tomato
Egg cooked at low temperature, caramelized tomato : In a saucepan, heat water to 59°C. Immerse the eggs and leave them for 45 minutes, always...
Lamb stew with spring vegetables from Laurent Mariotte
Lamb stew with spring vegetables from Laurent Mariotte : In a large casserole, heat the olive oil and brown the pieces of meat on all...
Seychellois style turkey leg
Seychellois style turkey leg : Preheat the oven to 210°C. Wash the tomatoes and cut them into quarters. Wash the lemon and cut it into slices....
Roasted marinated chicken thighs
Roasted marinated chicken thighs : Preheat the oven th.6-7 (200°C). Arrange the chicken thighs and the peeled and sliced onion in a large gratin dish....
Liège meatballs
Liège meatballs : Peel and mince the garlic. Rinse and chop the parsley. Soak the bread in the milk. Place the pork and beef in a...
Squid with chard greens
Squid with chard greens : Clean the calamari, rinse them well and cut them into small sections. Peel and wash the celery and the carrot. Clean...
Flemish carbonades
Flemish carbonades : This recipe is prepared the day before the tasting. Cut the meat into cubes. Peel the onions and chop them. Coarsely chop the...
Poularde in two cookings with morels between flesh and skin
Poularde in two cookings with morels between flesh and skin : Soak the dried morels in lukewarm water. Squeeze them then chop them with the...
Pork tenderloin in a crust with dried figs
Pork tenderloin in a crust with dried figs : Trim the fat from the surface of the filet mignon. Cut the figs in half. Slit...
Quails in white wine
Quails in white wine : Preheat your oven to 200°C (th. 7). Chop the chicken livers, hazelnuts and raisins. In a frying pan, melt the...
Beef bourguignon
Beef bourguignon : Peel the onions. Peel the carrots and cut them into pieces. Peel the garlic cloves, remove the germ. Cut the meat into...
Monkfish curry with coconut milk and peppers
Monkfish curry with coconut milk and peppers : Prepare the marinade the day before: cut the monkfish fillets into pieces. Place them in a bowl...
Rabbit with prunes easy and cheap
Rabbit with prunes easy and cheap : Peel and mince the shallot. Fry the bacon bits in a small non-stick pan. Drain and reserve. Heat the...