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: : MAIN MEALS |
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Rabbit hotchpotch with carrot vinaigrette and Burgundy
mustard
(for 4 persons)
Ingredients
:
Hotchpotch
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1 rabbit, |
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3 cloves of garlic, |
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0,5 l of gelatinous stock, |
-
2 tablespoonfuls of olive oil, |
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16 black olives, |
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60 g of spinach, |
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parsley, |
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80 g of dried tomatoes, |
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1 bunch of rosemary, |
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4 slices of toast |
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1 onion |
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Vinaigrette
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0,5 l of carrot juice, |
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1 tablespoonful of sherry vinegar,
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2 tablespoonfuls of Burgundy mustard
. |
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1 tablespoonful of peanut oil. |
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Preparation:
Cut the rabbit up as follows:
the saddle, the racks, the thighs, the liver, the front, and the hocks.
- The racks: fold and tie them and then roast them,
- The thighs: Dice the thighs finely and poach them in the stock. Add the olives, the parsley leaves and 50 g of diced dried tomatoes. Fill the glasses and put them in the refrigerator.
- The hocks: roast them with a little rosemary and whole garlic cloves.
- The front: In a casserole dish, brown the front legs and the neck in a little oil. Once they have coloured lightly, add the finely chopped onion, the whole garlic cloves, a sprig of rosemary, salt and pepper. Cover and cook in the oven at 150°C for 45 minutes. Leave to cool and remove the skin of the garlic and all the bones. Mix with the 2 spoonfuls of olive oil in a bowl and spread on the toast.
- The saddle: Remove all the bones and then cut it into two fillets. Roll one up with the rest of the dried tomatoes inside and tie it up. Put the rabbit's liver in the other one. Roll up, tie and roast both fillets.
- The vinaigrette : Mix all the ingredients and put through the mixer.
Arrange the food harmoniously.
 Cod
in Fallot mustard with gingerbread crumbs
(for 4 persons)
Ingredients
:
| -
4 slabs of cod, |
-
˝ onion, |
| -
40 g of gingerbread crumbs, |
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50 g of Jerusalem artichokes, |
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15 g of Fallot mustard with gingerbread,
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50 g of celeriac, |
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1 chicory, |
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4 tablespoonfuls of meat stock, |
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50 g of cauliflower, |
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2 tablespoonfuls of soya sauce |
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50g de panais, |
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sauce de soja, |
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50 g of parsnips, |
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salt, pepper, |
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60 g of raw beetroot. |
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olive oil, |
Preparation:
* Peel and clean all the vegetables.
* Cut the beetroot in a brunoise (finely diced) and add it to the meat stock.
* Slice the rest of the vegetables thinly with a mandolin.
Roast the cod slabs with olive oil, brush them with mustard and cover them with gingerbread crumbs. Brown lightly in the oven.
* Sauté the vegetables in a wok with a little olive oil, season to taste and add the soya sauce.
* Arrange the food harmoniously.
Chicken
liver croustades with blackcurrant mustard
Ingredients
(For 4 people):
- 16 chicken livers
- 50 g of butter
- 3 shallots
- 5 cl of strawberry vinegar
- 2dl of fresh cream
- 1 tablespoon of blackcurrant mustard
- 4 slices of toasted sliced bread
- salt, pepper.
Method :
Clean and strip the chicken livers. Place them in a
frying pan containing the butter. Add salt and pepper.
Add the very finely chopped shallots. Sear for several
minutes. Dilute meat juices with the vinegar. Remove
the livers and keep warm.
Add the cream and the mustard into the pan. Leave to
reduce to half. Adjust the seasoning.
Arrange the slices of sliced bread on a hot plate. Place
the livers on top of them. Coat with the sauce and serve
as quickly as possible.
COOKING
TIPS
- To make sure that the mustard does not dry out,
put a slice of lemon on the mustard in its jar and put
the top on carefully.
- Always put the mustard in the refrigerator and always
put the jars upright.
- o make lentils tastier, add a tablespoonful of Dijon
mustard to the water they are to be cooked in.
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