By APEI Press Agency
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Want to cook some meat but lack inspiration? Here are some recipes to wow your guests.
Tarte tatin with turnips, caramelized onions, minced lamb
For 6 persons: 400 g minced lamb shoulder, 1 shortbread dough, 2 onions, 80 g butter, 600 g turnip, 1 tbsp. a spoonful of honey, 25 g of powdered sugar, a few sprigs of rosemary, 1 small bunch of fresh thyme, 1 drop of olive oil, salt and freshly ground pepper.
Preheat oven to 210°. Clean and cut the turnip in half. Put the pieces on the bottom of the saucepan without overlapping them, pour water, add honey, butter in small pieces and bring to a boil. Reduce heat and continue cooking until the water has evaporated.
Sprinkle with powdered sugar, add chopped onion, thyme and rosemary. Mix and caramelize.
Arrange the turnips in a pre-buttered pie dish, placing the flat side on the bottom of the dish and the onion. Place the shortcrust pastry on top and fold the edges inward. Bake for 30 minutes, then let cool before removing from the mold.
Meanwhile, cook minced lamb in olive oil with fresh thyme. Give a pie topped with minced lamb and fresh thyme.
A new take on beef tacos and its guacamole
For 4 persons: 300 g beef steak (not minced meat), 1 leaf of romaine lettuce, 3 peppers (1 red, 1 green, 1 yellow), 1 red onion, 1 tbsp. spoon of olive oil, 1 tbsp. smoked paprika, 1 tbsp. turmeric, 1 tbsp. cumin, 1 tbsp. fleur de sel, 1 tbsp. coffee espelette pepper, a few cherry tomatoes, 1 small jar of light cream, a handful of grated cheddar, ground pepper. For the guacamole: 2 ripe avocados, 1 red onion, 1 lime, 1 tomato, ½ green jalapeno, a few sprigs of cilantro (optional).
Finely chop the onion and cut the pepper into strips. Fry them for a few minutes over high heat in a dash of olive oil, then continue to cook over low heat for 15 minutes until they become soft.
Prepare the guacamole: cut the red onion, tomato and pepper into small cubes, and the avocado into large pieces. Mix all the ingredients in a mortar (or salad bowl), pour over lemon juice, add a few sprigs of coriander and knead everything. To book.
Cut the beef steaks into thin strips. Marinate them with cumin, smoked paprika, turmeric, espelette pepper, olive oil, a few red onion strips, some fleur de sel and pepper. Mix well with your hands and leave for a few minutes so that the marinade soaks the meat well.
Pour a little olive oil into a very hot pan and fry the beef strips over high heat for 3-5 minutes, depending on the desired degree of doneness.
Remove the romaine lettuce leaves, wash them, then pat dry without cutting.
Top with tacos: At the bottom of a lettuce leaf, generously spread guacamole all over, then top with pepper strips and beef strips. Finish off the dressing by adding a few cherry tomatoes, some fresh cream and some shredded cheddar.
Find this Chloe Saada Beef Cooking Show recipe at:
Grilled Organic Pork Shoulder with Roasted Green Asparagus, Feta and Red Fruit
For 4 persons: 1.2 kg of organic pork tenderloin, 2 bunches of green asparagus, 250 g of red fruits (strawberries, raspberries, etc.), 100 g of feta, a few sage leaves, 2 green onions, 1 tbsp. grated fresh ginger, 1 tbsp. spoon of soy sauce, juice of 1/2 lime, olive oil. Vinaigrette: 3 tbsp. spoon of olive oil, 1 tbsp. coffee, raspberry vinegar, a few basil leaves, parsley and mint, salt, freshly ground pepper.
Finely chop the green onion, grate the ginger. Add olive oil, soy sauce and lime juice and stir to combine. Brush the organic pork shoulder with the mixture and leave to marinate for 1 hour.
Prepare the asparagus. Peel them and submerge them in salted boiling water for 8-12 minutes. Run the asparagus under cold water to stop cooking. To book.
Mix olive oil, raspberry vinegar and finely chopped greens. Salt and pepper. To book.
Place the marinated organic pork tenderloin on the BBQ grill and cook, turning occasionally, for about 1 hour depending on your BBQ.
Wash and cut strawberries and raspberries in half. Place the asparagus on the grill for a few minutes or in a skillet with a drizzle of olive oil to brown them.
Serve marinated organic pork tenderloin with roasted green asparagus, red fruit and feta shavings. Drizzle with herb dressing, sprinkle with fresh sage and enjoy.
Rabbit with mulled wine in olive oil
For 4 persons: 1 rabbit in pieces, 2 large chopped onions, 2 tbsp. flour, 3 tbsp. spoons of olive oil from the Vallee de Baux de Provence – ripened AOP olives, 20 ml of red wine, 1 orange, 1 tbsp. honey, 1 bouillon cube, 1 tbsp. tablespoons red wine vinegar, 4 cardamom pods, 1 cinnamon stick, 3 star anise, 2 thyme sprigs, 2 bay leaves, 12 juniper berries, 2 cloves, 1 tbsp. coffee sweet pepper, salt and pepper.
Sauté the onion in 1.5 tablespoons of olive oil. Add the rabbit pieces to sauté them, then add the vinegar. Sprinkle with flour and stir. Add wine, orange juice and zest, honey, bouillon cube, spices, bell pepper, and 1.5 tablespoons olive oil. Mix well and fill with water.
Cook over low heat for about 40 minutes. Keep an eye on the liquid level and readiness. The sauce should be a little thick. Check seasonings and serve.
Our tip: Serve with mashed potatoes in olive oil.
Recipe prepared by the “chefs” of France Oliva.
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