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...

Wine & herb marinated cod

- Prepare a marinade with chopped shallots, chopped garlic, thyme, bay leaf, onion, white wine, olive oil, salt, pepper
- Marinate the fish in the marinade a few hours, basting occasionally with marinade
- Preheat the oven (350 F)
- Remove the fish from the marinade and place in a baking dish
- Filter marinade through a fine strainer
- spread the content of the strainer on fish
- Put in the oven for 1 hour, basting occasionally with marinade
- 15 mins before the end sprinkle on fish breadcrumbs mixed with parsley, add a knob of butter and finish cooking


Serve with steamed potatoes

 

 

wine & Herb marinated Cod

Voir la recette...

Parmentier chicken with zucchini

- Wash the zucchini under cold water, cut off both ends. Grate and drain in a colander over a container
- Peel, wash, cut the potatoes into chunks and cook them in a pan of water until cooked (about 20 mins)
- Meanwhile, peel the garlic and onions
- In the bowl of the mixer, chop whole chicken cut into pieces, onion cut into wedges and garlic
- After the potatoes are cooked, preheat the oven (400 F)
- Mash the potatoes with a potato masher
- Add the butter and mix
- Slowly add milk until you reach your desired consistency(puree should not be too runny)
- In a bowl put the ingredients that have been passed to the blender, grated zucchini, eggs, olive oil, parsley, thyme, pepper, salt, pepper and mix well with hands
- Taste and adjust the seasoning
- Cut the Reblochon Cheese into thin slices in lengthwise, keeping the skin
- Put the chicken & zucchini mixture in the bottom of a baking dish
- Cover evenly puree using a ladle without much crushed (the two preparations should not be mixed)
- Top with slices of Reblochon (skin side up) or grated Cheese
- Bake in a hot oven for 45 mins

 

Parmentier chicken with zucchini

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...

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...

Penne with eggplant and chicken

- Cook the penne according to package directions
- Peel and chop the onions and garlic
- Wash the eggplant and cut into cubes
- Cut the chicken into small cubes
- In a skillet, sauté the onions in olive oil for a few minutes
- Add the garlic, parsley, thyme, chicken and eggplant and cook, covered, over low heat for 40 mins
- Mix together Penne and chicken mixture
- Serve with parmesan

 

Penne with eggplant and chicken

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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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Chicken meatballs with bell peppers
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Voir la recette...

Risotto with Tuna

- Peel and grate the carrot
- Peel and chop the onions
- Pit the olives and chop coarsely
- In a skillet saute the chopped onions in 3 tablespoons of olive oil for a few minutes
- Add the rice, salt, pepper and cook a few minutes until the rice becomes translucent
- Add the white wine and cook, stirring until evaporation
- Add tuna (with juice) and grated carrots
- Add 1 cup hot chicken stock to the rice, stirring often, until the rice absorbs the liquid
- Add enough hot stock to just cover the rice and cook over moderate heat, stirring, until the stock has been absorbed
- Repeat the operation (about 3-4 times) until the desired consistency (rice should remain aldente)
- Add chopped olives and cream a few minutes before end of cooking
- Switch off the heat and add the Parmesan cheese, butter and mix
- Let stand a few minutes
- Serve hot

 

Risotto with Tuna




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Voir la recette...

Salmon in brick pastry

- Preheat the oven (350 F)
- Melt the butter in the microwave
- Wash and cut the tomatoes into thin slices
- Cut the mozzarella balls into slices
- Place a sheet of brick pastry on a large wooden board
- Use a pastry brush to paint the melted butter over the top surface of the pastry
- repeat the procedure two more times until all 3 sheets are layered one on top of another
- Spread about 3 tsp of cream in the center of the pastry sheet (circle about 10 cm in diameter)
- Remove the cream with 1 slice of salmon
- Add 3 or 4 slices of tomato, 3 slices of mozzarella and pepper
- Fold the sides of the pastry sheet to the center
- Cast off the top and bottom of the pastry sheets towards the center
- Fix the 4 corners with toothpicks
- Repeat the operation 3 times
- Remove on the baking sheet and bake in a hot oven for 15 mins

Serve with a green salad

 

smoked salmon in brick pastry

Voir la recette...

Brussels sprouts gratin with raclette cheese

- Peel and chop the onion and garlic
- Cut bacon and ham into small pieces
- Peel the Brussels sprouts, rinsed under water and cook 20 minutes in boiling salted water
- Preheat the oven (450 F)
- Pour a little oil in a skillet and sauté the onions on medium heat for a few minutes, until they start to soften
- Add the Brussels sprouts drained, garlic, bacon and sauté for about 5 mins
- Off the heat add the ham and mix.
- Pour into a baking dish
- Cover with raclette cheese slices and give a few grinds of pepper
- Bake in a hot oven for 15 mins until the cheese is melted and browned

Serve hot with a green salad

 

Brussels sprouts gratin with raclette cheese

 

Brussels sprouts gratin with raclette cheese

 

Brussels sprouts gratin with raclette cheese

Voir la recette...

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