Recettes - Main Courses

Potatoes and cancoillotte cheese Gratin

- Preheat the oven (400 F)
- Place the potatoes in a plastic bag, close the bag and cook in microwave (750 W) for 10 or 15 mins (depending on size of potatoes)
- Peel and finely chop the garlic and onion
- Cut the Montbeliard sausage into slices
- Remove rind from bacon and cut into large pieces
- Cut the cooked potatoes into rounds
- In a baking dish, spread the potatoes, salt (very slightly) and spread the mixture garlic & onion, bacon and sausage slices
- Soften the cancoillotte cheese in the microwave 30 seconds
- Pour the cream of cream cheese (or pieces raclette cheese, or mozzarella) and pepper and bake in a hot oven for 20 mins

Serve with a green salad

Voir la recette...

Carbonnade (Flemish Beef and Beer Stew)

- The D-day (or two days before it’s even better)
- Peel and chop onions
- In a casserole dish which can be used on the hob and in the oven, melt the butter
- Put the onions and cook over low heat, covered, for 10-15 mins until tender and translucent
- Cut the meat into cubes
- Peel and crush the garlic cloves
- Cut the slices of bacon into chunks
- Add bacon and garlic in the pan with the onions and sauté for a few minutes
- With a slotted spoon, remove the onions and bacon from the pan, put the meat cubes instead and cook over high heat for about 10 minutes, stirring regularly so that the meat is sealed on all sides
- With slotted spoon, remove the meat (there must be a lot of juice in the pan)
- Put the sugar in the juice and reduce over high heat for about 3 mins
- Lower the heat, add onions, meat, bouquet garni, a little salt, pepper and mix
- Add beer and mix
- Preheat the oven (300 F)
- Continue to heat the pan over low heat while the oven preheats
- Spread the gingerbread slices with mustard and place on the top of the dish stew
- Cover and bake for 3 hours
- The next day, gently stir the stew and cook again in the oven for 1 hour before serving (best to do it in 3 steps (3 hours the first day, 1 ½ hours the second day and 1 houre the third day before serving)
 
Serve with french fries, steamed potatoes or tagliatelle

 

Carbonnade (Flemish Beef and Beer Stew)

Voir la recette...

Potato Leek Gratin Recipe

- Wash the leeks, cut in half and cook for 20 mins to steam
- Peel the potatoes, lock them in a plastic bag and bake 10 mins in the microwave (or cook them in water for about 20 mins)
- Cut the bacon into small strips
- Preheat the oven (400 F)
- Prepare a béchamel sauce by melting the butter in a heavy saucepan, add flour and mix until a uniform, homogeneous mixture is obtained. Then add the milk little by little, salt, pepper, grated nutmeg and cook low heat, stirring constantly until the sauce thickens. Taste and adjust seasoning, béchamel should not be bland.
- In the baking dish, arrange the leeks, and potatoes slices
- Divide the bacon, pour the béchamel and cover with slices of raclette
- Bake in a hot oven for 30 mins

 

Potato Leek Gratin Recipe

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Potatoes and cancoillotte cheese Gratin

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Brussels sprouts gratin with raclette cheese
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endive grain with cancoillotte cheese
endive grain with cancoillotte cheese  

 

Voir la recette...

Endive gratin with cancoillotte cheese

- Peel the potatoes, cut them into pieces and cook them in the microwave
- Cut the base off the chicory and remove any damaged outer leaves
- Cut chicory, in the direction of length, into 2 or 4 depending on the size of the chicory
- Melt 30g butter in a pan, add chicory, salt and pepper and cook over low heat, covered, for 40 minutes (chicory must be "translucent")
- A few minutes before the end of cooking, add the powdered sugar and drizzle with balsamic vinegar
- Preheat the oven (400 F)
- In a baking dish arrange the endive, using a slotted spoon
- Divide the potatoes and duck breast slices
- Cover with Cancoillote cheese
- Bake in a hot oven for 30 mins

Serve with a green salad

 

Endive gratin with cancoillotte cheese

Voir la recette...

Chicory and chicken in curry sauce

- Peel the potatoes, cut into cubes and cook them in the microwave
- cut the chicken into small pieces
- Prepare chicory by removing the outer leaves and removing, with a knife, the biggest white core (considerably reduces the bitterness of chicory)
- Cut chicory into slices
- Peel and chop the onion
- Fry the chicory and onions in olive oil for about 10 mins until the chicory have melted
- Add chicken, curry and cook for 5 mins, stirring
- Add the coconut milk salt, pepper, cover and continue cooking over low heat for 20 mins

 

Chicory and chicken in curry sauce

Voir la recette...

Chicken meatballs with bell peppers

- Put the chicken (chopped or not) in a bowl, cover with milk and soak for about 30 minutes (optional but recommended for a more tender chicken)
- Squeeze out and mix the chicken if it is not done
- Wash and seed the peppers, cut into pieces and put them in the blender bowl
- Add the onion and garlic, peeled and cut into chunks
- Add the parsley and spices
- Mix all finely
- Put in a bowl with the chopped chicken and an egg
- Knead thoroughly with your hands
- Taste and adjust the seasoning
- Add crumbs, mix together and form the mixture into meatballs
- In a pan bring to boil the broth with tomato paste, salt, pepper
- When the broth comes to a boil, reduce heat and gently lay the meatballs in broth
- Cover and simmer for one hour at medium heat (watch the cooking and add more broth if needed / return halfway through cooking meatballs if they are not completely submerged)


Serve with potatoes, pasta, couscous, vegetables ...


Tips & suggestions
You can stuff these meatballs with cheese. It's really good. In this case, take a ball of mozzarella, then cut into cubes and stuff like the picture



 

chicken meatballs with bell peppers

 

chicken meatballs with bell peppers

chicken meatballs with bell peppers

chicken meatballs with bell peppers

Voir la recette...

Stuffed Meatballs with Marinara sauce

Marinara Sauce
- Peel 4 cloves garlic, degerminating, cut in half and sauté in olive oil
- Add the crushed tomatoes, sugar, capers, chopped basil, balsamic vinegar, salt, pepper and cook over low heat, covered, for 50 mins

Meatballs

- Preheat the oven (410 F / 210°)
- Peel and finely chop the onions and garlic (x 3)
- Cut the mozzarella into 16 small cubes
- In a large bowl, mix together the onion, garlic, parsley, Parmesan cheese, eggs, bread crumbs, pepper, 4 tbsp marinara sauce, salt, pepper
- Add ground beef and mix with your hands to mix well
- Taste and adjust the seasoning
-  Form the meat mixture into 16 meatballs, rolling between your palms
- Take each ball and stuff it with a cheese cube
- In a baking dish, spread a thin layer of marinara sauce
- Remove the meatballs and cook in a hot oven for 30 mins
- Serve with rice and sauce marinera remaining

 

Stuffed Meatballs with Marinara sauce

Voir la recette...

fish gratin with mushrooms

- Preheat (400 F / 200 °)
- Peel and chop the shallots
- Peel and chop the garlic clove
- In a skillet, sauté the shallots for a few minutes in a little olive oil
- Clean and cut the mushrooms into strips
- Add the mushrooms to the pan, garlic, parsley, salt, pepper
- Mix and cook over low heat for 10 mins until the mushrooms are melting
- Taste and adjust seasoning if necessary
- In a bowl, mix the cream with the egg yolks, turmeric, a little salt and pepper
- In a baking dish place the fish fillets
- Cover with mushrooms, using a slotted spoon
- Top with sauce
- Add mozzarella slices on top
- Bake in a hot oven for 40 mins


Serve with rice or steamed potatoes

fish gratin with mushrooms



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Voir la recette...

Duck breast with sweet and sour sauce

- Score the skin of the duck with a sharp knife without slicing into the meat
- Peel and chop the shallots
- Press the orange
- Heat a heavy skillet without getting fat
- When the pan is hot place the breasts in skin side down
- Cook over high heat 7/8 minutes
- Drain the duck breasts, remove the excess fat
- Put the duck breasts in the pan on the other side and cook for 4/5 mins
- Remove the breasts from heat and keep warm
- Add the shallots to the pan and cook, stirring for 2 minutes
- Add the orange juice and mix
- Add honey and mix
- Salt and pepper
- Cut the duck breast into slices
- Place the duck slices on plates and drizzle with sauce
- Serve with sautéed apples and rice

 

Duck breast with sweet and sour sauce




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Voir la recette...

One pan/pot pasta with chicken

- Peel the onion and chop
- Peel and chop the garlic clove
- In a large pan or casserole, put all the ingredients
- Cover with chicken tips
- Bring to a boil and cook over low heat for about fifteen minutes, stirring occasionally
(add a little water if necessary)

Voir la recette...

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