Recettes - Main Courses

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)

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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)

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Red peppers stuffed with chicken and goat cheese

- Preheat the oven (518 F)
- Cover a baking sheet with aluminum foil
- Wash the peppers, cut in half lengthwise, remove the seeds and extract maximum white parts with a small knife
- Halve the chicken breasts in the lengthwise
- In small bowl, stir together cumin, salt and pepper. Rub all over chicken.
- Cut the cheese into pieces
- On a baking sheet, put the4 pepper halves (skin side down)
- Top each pepper with an half slice of chicken
- Spread the cheese over
- Sprinkle with thyme
- Drizzle with olive oil
- Add a slice of chicken
- Finish by covering with the remaining ½ peppers
- Bake in a hot oven for 30 minutes

 

Red peppers stuffed with chicken and goat cheese

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Lemon and herbs Chicken Recipe

- Preheat oven to 350 F (180°)
- Peel and chop onions
- Peel the garlic cloves
- Wash the lemons, remove the ends and cut into slices
- Place the chicken thighs in a baking dish with lid
- Divide the chopped onion, cloves of garlic, lemon slices
- Drizzle with white wine
- Sprinkle the spices, salt, pepper
- Put the lid and cook in the oven for 2:30
- Peel the potatoes, wash them, cut them into pieces and add to the dish 1 h before the end of cooking. Add a little stock if necessary
- Serve hot

 

Lemon and herbs Chicken Recipe

 

Pour entrer une photo dans description

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

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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

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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

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Meatball Curry recipe

- Preheat the oven (450 F)
- Peel and chop the onion
- Soak the bread slices in milk
- In a bowl, put the minced meat, onion, eggs, soaked and wrung bread, coriander, 1 tsp turmeric, salt, pepper and mix well with hands
- Taste and adjust seasoning
- shape mixture into balls about 1 inch (2.5 cm) in diameter and place in a baking dish
- Bake in a hot oven for 15 mins
- Peel and chop the shallots. Sauté for a few minutes with the oil
- Add the curry powder, curry paste, 1 teaspoon turmeric and mix quickly
- Add the coconut milk
- Add salt and pepper, bring to a boil and simmer for about 15 mins. Taste and adjust the seasoning
- Add the meatballs from the oven and cook for about 10 mins

Serve with rice

 

Meatball Curry recipe

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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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