Recettes - Main Courses

Hungarian Goulash

- Wash and core the red pepper parts and cut into small cubes
- Cut the meat into cubes (about 1 ½ inch)
- Heat oil in large sauté pan over medium heat
- Sauté the meat cubes and remove
- Replace meat with the sliced onions and sauté for a few minutes
- Add the diced peppers, cover and cook over medium heat for 10 mins
- Return the meat, add spices, salt and broth
- Cover and cook on low heat for at least 3:00

  Serve with potatoes, spaetzle, knödel


Tips & Suggestions
- Replace part broth with red wine
- Add potatoes cut into chunks 1:00 before the end of cooking

 

Hungarian Goulash

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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...

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...

fish and bell peppers gratin

- Wash and core the red pepper. Slice into thin strips
- Peel and chop the onion
- Wash the tomatoes and cut into cubes
- Peel and chop garlic
- Sauté onions in olive oil, in large saucepan, for a few minutes
- Add the peppers, tomatoes, garlic, salt, pepper and simmer over low heat for about 15 minutes
- Add wine, tomato paste, thyme, parsley and Cook until peppers are fork tender, approximately 15-20 mins depending
- In a baking dish, arrange the fish fillets
- Off the heat, add the cream in peppers, stir and pour over fish fillets
- Sprinkle with grated cheese and bake in a hot oven for 40 minutes

 

fish and bell peppers gratin

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

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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

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Shrimp and calamari recipe

- Thaw shrimp and calamari
- Peel and chop the onion
- Peel and chop the garlic cloves
- Wash the peppers, remove seeds and cut into thin strips
- Cut the squid into rings
- In a skillet, sauté onions with a little olive oil for a few minutes
- Add the peppers, curry, sugar, garlic, tomato paste, salt, pepper and cook over low heat for about 10 minutes
- Add the squid, shrimp and cook a few minutes, stirring
- Add the coconut milk and simmer over low heat, covered, for 40 minutes
- Check occasionally and add a little water or broth if the mixture is too dry

Serve with rice

Shrimp and calamari recipe

Shrimp and calamari recipe

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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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

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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...

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