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Want to cook some meat but lack inspiration? Here are some recipes to surprise your guests.
Tart tate with turnips, caramelized onions, minced lamb
For 6 people: 400 g minced lamb shoulder, 1 paste, 2 onions, 80 g butter, 600 g turnip, 1 tbsp. tablespoons honey, 25 g powdered sugar, a few sprigs of rosemary, 1 small bunch of fresh thyme, 1 olive oil, salt and freshly ground pepper.
Preheat the oven to 210 °. Peel a squash, grate it and cut it in half. At the bottom of a pan place the pieces without overlapping, cover with water, add honey, butter in small pieces and bring to a boil. Lower the heat and continue boiling until the water evaporates.
Sprinkle with powdered sugar, add minced onions, thyme and rosemary. Mix and caramelize.
Arrange the turnips in a pie pan previously greased with butter, placing the flat side on the bottom of the pan and the onions. Place the dough in short crusts on top and fold the edges from the inside. Bake for 30 minutes and then let cool before disassembling.
Meanwhile, sauté the minced lamb in olive oil with fresh thyme. Introduce the cake covered with minced lamb and fresh thyme.
Revised beef tacos and its guacamole
For 4 people: 300 g beef steak (not minced), 1 Roma lettuce, 3 peppers (1 red, 1 green, 1 yellow), 1 red onion, 1 tablespoon. tablespoons olive oil, 1 tbsp. smoked paprika, 1 tbsp. turmeric, 1 tbsp. cumin, 1 tbsp. fleur de sel, 1 tbsp. Espelette brown pepper, some cherry tomatoes, 1 small jar of light cream, a handful of minced cedar, ground pepper. For guacamole: 2 roasted avocados, 1 red onion, 1 lime, 1 tomato, j jalapeño green pepper, a few sprigs of cilantro (optional).
Finely chop the onions and cut the peppers into strips. Fry them for a few minutes on high heat in a little olive oil then continue cooking on low heat for 15 minutes, so that they are soft.
Prepare the guacamole: cut the red onion, tomato and pepper into small cubes and avocado into large pieces. Add all the ingredients to a mortar (or salad bowl), pour a squeeze of lemon juice, add a few sprigs of coriander and grate everything. To book.
Cut the beef steaks into thin strips. Marinate them with cumin, smoked paprika, turmeric, Espelette pepper, olive oil, a few strips of red onion, a little fleur de sel and pepper. Mix well by hand and let stand for a few minutes so that the marinade absorbs the meat well.
In a very hot pan, pour a little olive oil and cook the beef strips over high heat for 3 to 5 minutes, depending on the desired readiness.
Remove the romaine lettuce leaves, then rinse and dry, do not cut.
Adjust the tacos: at the end of a lettuce leaf, generously spread the guacamole along the entire length, then add the pepper strips and beef strips. Finish the dressing by adding some cherry tomatoes, some nuances of fresh cream and a bit of minced cheddar.
Find this recipe imagined by Chloé Saada for the beef cooking show at:
Grilled organic pork shoulder with roasted green asparagus, slices and red fruit
For 4 people: 1.2 kg of organic pork, 2 bunches of green asparagus, 250 g of red fruit (strawberries, raspberries, etc.), 100 g slices, some sage leaves, 2 fresh onions, 1 tablespoon. fresh minced ginger, 1 tbsp. tablespoons soy sauce, 1/2 lime juice, olive oil. Vinegrette: 3 tablespoons. tablespoons olive oil, 1 tbsp. brown raspberry vinegar, some basil leaves, parsley and mint leaves, salt, freshly ground pepper.
Finely chop the chopped onion, chop the ginger. Add the olive oil, soy sauce and lemon juice and mix. Coat the organic pork shoulder with the mixture and leave to marinate for 1 hour.
Prepare the asparagus. Peel and soak for 8 to 12 minutes in boiling salted water. Soak the asparagus in cold water to stop boiling. To book.
Stir in the olive oil, raspberry vinegar and finely chopped herbs. Salt and pepper. To book.
Place the marinated organic pork on the grill and cook, turning occasionally, for about 1 hour depending on your grill.
Wash and cut the strawberries and raspberries in half. Place the asparagus on the grill or in a pan with olive oil for a few minutes to bake.
Serve marinated organic pork accompanied by roasted green asparagus, red fruit and sliced pieces. Sprinkle with herb vinegrette, sprinkle with fresh sage and enjoy.
Rabbit with glühwein in olive oil
For 4 people: 1 rabbit in pieces, 2 large onions cut into slices, 2 tbsp. flour, 3 tablespoons. tablespoons olive oil from Vallée-des-Baux de Provence – AOP roasted olives, 20 cl red wine, 1 orange, 1 tablespoon. honey, 1 cube stock, 1 tbsp. tablespoons red wine vinegar, 4 cardamom beans, 1 cinnamon stick, 3 star anise, 2 thyme branches, 2 bay leaves, 12 juniper berries, 2 cloves, 1 tbsp. sweet pepper coffee, salt and pepper.
Boil the onions in 1.5 tablespoons of olive oil. Add the rabbit pieces to fry then add the vinegar. Sprinkle with flour and mix. Add the wine, orange juice and peel, honey, cube of juice, spices, sweet pepper and 1.5 tablespoons of olive oil. Mix well and cover with water.
Cook over low heat for about 40 minutes. Monitor fluid level and readiness. The sauce should be slightly thick. Check the spices and serve.
Our advice: serve with mashed potatoes in olive oil.
Recipe made from “cookettes” of France Olive.
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