Recettes - Main Courses

Salmon in apple cider and red rice

- Preheat the oven (200 °)
- Cook the rice according to the package directions
- Peel and mince the shallots
- Cut the salmon into cubes
- In a baking dish (cooks both on the hob and in the oven), spread the pieces of salmon
- Add the shallots, salt and pepper
- Pour the bottle of apple cider and cook in hot oven for 10-12 mins
- With a slotted spoon remove the pieces of the salmon dish and set aside
- Put the dish on the fire
- Cook the sauce over medium heat until it has reduced by half
- Reduce heat. Add the cream and basil. Mix
- Put the salmon pieces in the sauce and reheat about 2 mins


Serve immediately with red rice, white rice or boiled potatoes

 

Salmon in apple cider and red rice

Voir la recette...

Easy "land and sea" sautéed

- Thaw shrimp and calamari
- Cut the meat into bite-size pieces
- Cut the squid into 4 slices
- Cut the squid rings in two parts
- Cut the chorizo into thin slices
- Wash and seed bell peppers and cut into small cubes
- Peel and chop onions
- Sauté onions in olive oil, in large saucepan, for a few minutes
- Add all the ingredients (except the broth) and cook for 5 minutes, stirring
- Add the stock, bring to boil, reduce heat and simmer for 20 minutes, uncovered, until the rice has absorbed most of the broth
- Serve hot

 

Easy land and sea sautéed

 

Easy land and sea sautéed

Voir la recette...

Chicken in coconut milk

- Cut the chicken into small pieces
- Peel and chop the garlic and onion
- Wash and cut zucchini and eggplant into small pieces
- Precook the eggplant pieces for 5 mins in the microwave
- Sauté the onions in a little olive oil for a few mins
- Add the meat pieces and sauté for a few more mins
- Add spices, coconut milk, broth, vegetables and cook on low heat for 40 mins

Serve with basmati rice

 

chicken in coconut milk

 



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Tuna parmentier recipe

- Peel, wash and cut the potatoes into pieces. Cook the in gently boiling water until tender (about 20 minutes)
- Meanwhile, peel and slice the onion and garlic
- In a large pan or casserole Sauté the chopped onion in olive oil
- Add the drained and flaked tuna, crushed tomatoes, tomato paste, chopped garlic, white wine, capers, parsley, salt and pepper
- Bring to a boil, reduce the heat to medium and cook until there is just a little liquid left in the pot (about 15-20 minutes). Stir occasionally
- Once the potatoes are cooked, mash with a potato masher
- Add the butter and mix
- Add the milk a little at a time until the desired consistency is achieved (puree should not be too runny)
- Preheat the oven (400 F)
- Place the tuna mixture in the bottom of a baking dish
- Spoon the mashed potatoes on top, so that they cover the tuna mixture
- Cover evenly puree using a ladle. This is done carefully (not too much pressure, the two preparations should not mix)
- Sprinkle with grated cheese and broil in the oven for 20 mins (if the sauce and mashed potatoes were prepared in advance, reheat them separately before putting in the oven)

Serve with letuce, mixed greens

 

Tuna parmentier recipe / Parmentier de thon

Voir la recette...

Warm lentil salad

- Wash and rinse the lentils
- Peel and chop the onions and garlic
- Peel the carrots and cut into slices
- Cut the sausages into slices
- Cut the bacon into small pieces
- Put the lentils in a large pot with the sliced carrot, garlic, half the onion, thyme, half the parsley, salt, pepper
- Cover generously with water. Bring to a boil
- Turn the heat to low, add the sliced sausages, bacon and simmer, partially covered, about 20-25 minutes
- Whisk the olive oil, mustard, and balsamic vinegar together until thick. Stir in remaining onions and parsley
- Toss with the warm, drained lentils
- taste and adjust seasoning

Serve warm

 

Warm lentil salad

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...

Tunisian Chakchouka

- Wash and cut tomatoes into cubes
- Wash and seed peppers and cut into cubes
- Cut the merguez sausages into chunks
- Peel and mince the shallot
- Sauté shallots in olive oil, in large saucepan, for a few minutes
- Add chopped tomatoes, peppers, chilli, merguez sausages, caraway, salt and pepper
- Cover and simmer for about 30 minutes
- Peel the potatoes, enclose them in a plastic bag and cook in the microwave on full power for 10 minutes
- When the potatoes are cooked, let cool, cut into slices and add to the dish
- When the dish is cooked, break 4 eggs on the surface and cook for a few minutes
- Serve immediately

 

Tunisian Chakchouka

Voir la recette...

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...

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...

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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