Archive for the ‘Salty dishes’ Category

“Porc ร  la bordelaise & lentilles ร  la dijonnaise”
February 24, 2011

Today, 2 recipes in one. In my family, we usually make them for one dish. It’s an easy way to have a meat dish and a vegetable on together, cause those two really get along well.

First where do the titles come from? “Porc ร  la bordelaise”: it’s mainly because it’s a pork dish made with red wine and Bordeaux’ area is well-known for all its red wines. “Lentilles ร  la dijonnaise” it’s the same sort of stuff, it’s made with mustard and Dijon is really well-known for the mustard. Easy as that ๐Ÿ™‚

It’s perhaps not the prettiest meal ever, but if you like red wine and mustard, it really tastes good.

For the porc recipe:

Ingredients:
– 800g of pork meat
– 2 big shallots finely chopped.
– 10 small white onions
– 1 slice of smoked ham cut into fine pieces
– 1 full tablespoon of flour
– 1/2 l of red wine (preferably from Bordeaux’ area)
– 1 glass of beef stock
– salt, pepper
– oil to cook the meat
– 1 bay leaf

In a big pan, heat some oil and cook the pork meat then add the ham, the shallots and onions.
Cook until golden then add the flour and the red wine. Stir to make sure it’s nice and smooth.
Add bay leaf, pepper, a little bit of salt, put the lid on and let it cook for 1h15.

Really easy ๐Ÿ™‚

 

For the lentils:

Ingredients:
– 250g of green lentils
– 2 onions
– 100g of ham
– 1 bouquet garni
– 1 tablespoon of flour
– 1 tablespoon of Dijon’s mustard
– 1 bowl of the water the lentils cooked in
– 2 teaspoons of dried beef stock.
– parsley
– pepper

After sorting out the lentils to make sure there is no stone in there (it can happen and it’s not really nice to put your teeth on one…), wash them.
Put them in a pan and add water (add 5 times more water in terms of volume – 1 measure of lentils = 5 measures of water). Start cooking them and add 1 onions cut in halves, the bouquet garni and the dried beef stock. Cook for 25 minutes.
Cut the ham into small pieces and chop the other onion. In a pan, heat some oil and cook the ham along with the onion until golden. Add the flour and stir, then add the mustard. Drain the lentils and add them to the sauce and add parsley.

 

And there you have a whole meal done with true French flavours ๐Ÿ™‚

 

Chorizo palmiers
February 18, 2011

Tonight, the second palmiers recipe. Chorizo ones !

They’re the ones on the left side this time ๐Ÿ™‚

 

Ingredients:
– Puff pastry
– 200g fresh cheese
– 100g chorizo

 

Chop the chorizo into really small pieces.
Roll the puff pastry into a rectangle. Then spread the cheese on top of it.
Put the chorizo on top, making sure it’s as even as possible then roll as in the other recipe.
Rolling summary: bring both sides to the middle, do it again, hold tight so it holds nicely.
Put in plastric wrap and for around 30 minutes in the fridge/freezer.
Then cut them into 1cm thick pieces, put on a dish and put in the oven (180ยฐC) for 15 minutes.

 

Enjoy !

 

 

Ham and cheese palmiers
February 16, 2011

Finally starting to post those recipes I’ve been talking about ! Here is one of the two palmiers recipes I made with mom the other day. Depending on the size you’re giving them, you can serve them as starters, as a whole meal and also when in small size along with drinks ๐Ÿ™‚

they’re the ones on the right side ๐Ÿ™‚

Ingredients:

– Puff pastry (preferably the blocks that you have to roll, it makes it easier)
– fresh cheese (here we use portions and it takes around 4 small portions)
– 4 slices of ham
– grated cheese

 

First roll the puff pastry as a rectangle, get something nice, not too thin.
Then spread the fresh cheese on it, make it even.
Put the ham slices on top of the cheese.
Then here is the tricky part, the rolling:
First fold the two sides to the middle (both side should be next to the other on the center of the puff pastry rectangle).
Then fold it again on the middle, same as before. Don’t hesitate to make it tight.
Then put it in plastic wrap, making it tight again. Place in the refrigerator or even better in the freezer ย for around 30 min, that will make them easier to cut.
Then cut them (around 1cm thick) and put them on a dish with baking paper. Put a bit of grated cheese on top and put in the oven (180ยฐC) for 15 minutes.

 

Enjoy !

Ammie