Category Archives: Plats principaux

Bouchées feuilletées au canard et aux pommes

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Source : https://www.coupdepouce.com/cuisine/entrees-et-accompagnements/recette/bouchees-feuilletees-au-canard-et-aux-pommes

Note : J’ajoute un peu de romarin séché.

Donne : 16 petites tartelettes

Ingrédients :

  •  2 échalotes françaises hachées finement
  •  2 pommes (Spartan ou Cortland) coupées en petits dés
  •  2 cuillères à thé de gingembre râpé finement
  •  1 cuillère à table de vinaigre de cidre
  •  2 cuillères à thé de sirop d’érable
  •  2 cuillères à thé de ciboulette fraîche hachée finement
  •  2 cuisses de canard confites (environ 1 lb/500 g)
  •  sel et poivre

Préparation :

1. Cuire les cuisses de canard selon les instructions sur l’emballage. Laisser refroidir. Effilocher la chair et la hacher (jeter la peau et les os, conserver 2 c. à thé/10 ml de gras de cuisson). Réserver.

2. Dans un poêlon, chauffer le gras de canard à feu moyen. Ajouter les échalotes et les pommes et cuire, en brassant, pendant 3 minutes ou jusqu’à ce qu’elles aient ramolli. Ajouter le gingembre, le vinaigre de cidre et le sirop et cuire jusqu’à ce que le liquide se soit presque complètement évaporé. Ajouter le canard réservé et la ciboulette. Saler, poivrer et mélanger. Laisser refroidir. (On peut préparer la garniture à l’avance. Elle se conservera jusqu’au lendemain au réfrigérateur.)

3. Sur une surface légèrement farinée, abaisser la pâte en un rectangle de 16 po x 12 po (40 x 30 cm). Couper l’abaisse en 16 rectangles de 4 po x 3 po (10 cm x 8 cm). Presser chaque morceau de pâte dans des moules à muffins beurrés. Répartir la garniture réservée (environ 2 c. à tab/ 30 ml) au centre de chaque carré de pâte en pressant. Ramener les pointes vers le centre, par-dessus la garniture et les presser ensemble pour sceller les feuilletés.

4. Fouetter le jaune d’œuf avec le lait. Badigeonner les feuilletés du mélange d’œuf. Cuire au four préchauffé à 425°F (220°C) de 18 à 20 minutes. Laisser reposer 5 minutes avant de servir. (Les tourtières se conserveront jusqu’à 2 jours au réfrigérateur ou jusqu’à 1 mois au congélateur.)

Couscous à l’agneau et aux saucisses merguez

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Note : Prévoir 2 heures de cuisson au four.

Je prépare parfois la viande la veille en faisant cuire pendant 1 heure et j’ajoute les légumes le lendemain et je fais cuire une heure de plus.

Ingrédients :

  • agneau en cubes (1/2 gigot)
  • 1 oignon haché
  • huile d’olive
  • 1 c. à thé poudre de cari
  • 1 c. à thé garam masala
  • 1 c. à thé cumin en poudre
  • 1 c. à thé d’épices à couscous ou ras el-hanout
  • 2 tasses bouillon poulet
  • 1/2 boîte de tomates écrasées (de 798 ml)
  • petites carottes en tronçons
  • 1 petit navet en cubes
  • pois chiches (1 boîte de 540 ml)
  • 2 courgettes vertes en rondelles
  • saucisses merguez (8)
  • sel et poivre

Préparation :

  1. Préchauffer le four à 350 F.
  2. Faire revenir les cubes d’agneau dans l’huile d’olive. Retirer du creuset.
  3. Ajouter les oignons hachés et faire revenir.
  4. Ajouter les épices, le bouillon de poulet, les tomates et les cubes d’agneau.
  5. Faire cuire au four pendant 1 heure.
  6. Ajouter les carottes et les navets et cuire 45 minutes.
  7. Faire revenir les saucisses merguez dans une poêle.
  8. Ajouter les pois chiches, les courgettes et les saucisses et faire cuire 15 minutes de plus.

Soupe au poulet, citrouille et curry

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Source : https://www.allrecipes.com/recipe/282210/red-curry-chicken-and-pumpkin-soup/

Note : J’utilise de la courge butternut.

Ingredients :

  • 1 tablespoon vegetable oil
  • 2 pounds skinless, boneless chicken thighs, chopped into bite-sized pieces
  • 1 medium red onion, diced, divided
  • 2 teaspoons brown sugar
  • freshly ground black pepper to taste
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt, or to taste
  • 1 tablespoon freshly minced ginger
  • 4 cloves garlic, finely chopped
  • 6 cups chicken broth, or to taste, divided
  • 1 (13 ounce) can unsweetened coconut milk (not low-fat)
  • 2 tablespoons red curry paste, or more to taste
  • ¼ teaspoon cayenne pepper
  • 1 bay leaf
  • 1 tablespoon fish sauce
  • 1 (2 pound) kabocha squash
  • 1 large red bell pepper, diced
  • 2 medium green onions, thinly sliced, or more to taste
  • ½ cup chopped fresh cilantro, or more to taste
  • ¼ cup chopped fresh basil, or more to taste
  • 2 small serrano peppers, thinly sliced
  • 3 medium limes, halved

Directions :

  1. Heat vegetable oil in a soup pot over high heat. Add chicken to hot oil; cook, stirring occasionally until browned, about 5 minutes.
  2. Stir in 1/2 of the red onion and brown sugar. Cook until onions have softened and sugar starts to caramelize on the bottom of the pan, about 3 minutes. Stir in black pepper, cumin, and 1 teaspoon kosher salt. Toss in ginger and garlic; stir until sizzling, about 1 minute.
  3. Add 4 cups chicken broth and stir to deglaze the bottom of the pot. Bring to a boil. Add coconut milk and curry paste. Add cayenne pepper and bay leaf. Stir in fish sauce. Reduce heat to medium-low and simmer, stirring occasionally, for 30 minutes.
  4. Carefully cut squash with a large knife on a cutting board. Remove seeds and peel and discard skin. Cut flesh into bite-sized pieces. You should have about 1 1/2 pounds squash.
  5. Add squash to soup and salt to taste. Add remaining chicken broth to cover squash. Simmer over medium-low heat, stirring occasionally, until pumpkin is just barely tender, 15 to 20 minutes.
  6. Stir in remaining red onion, bell pepper, and green onions; cook for 2 minutes. Turn off the heat, and stir in 1/2 cup cilantro and 1/4 cup basil. Taste and adjust seasonings.
  7. Ladle into bowls and garnish with more cilantro, basil, green onions, and serrano chiles. Squeeze lime juice into each bowl.

Sauce “Sunday pasta” pour pâtes

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Source :https://www.allrecipes.com/recipe/236605/chef-johns-sunday-pasta-sauce/

Notes : Je ne mets pas de beef shank.

Je mets 1 rack de côtes levées de porc et 6 hauts de cuisse de poulet et 2 cannes de tomates (au lieu de 3) et 1 tasse d’eau (au lieu de 2).

Ingredients :

  • 2 tablespoons olive oil, divided
  • 1 (1 inch thick) slice beef shank
  • 2 pounds pork spareribs
  • 2 bone-in chicken thighs
  • 1 onion, diced
  • 1 pinch salt
  • 6 cloves garlic
  • 3 (28 ounce) cans crushed Italian (plum) tomatoes (such as San Marzano)
  • 2 cups water, divided
  • ¼ cup tomato paste
  • ¼ cup freshly grated Parmigiano-Reggiano cheese
  • 2 tablespoons chopped flat-leaf (Italian) parsley
  • 2 teaspoons salt, or to taste
  • 1 teaspoon ground black pepper
  • ¼ teaspoon red pepper flakes

Directions :

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Drizzle 1 tablespoon olive oil in the bottom of a large roasting pan. Place beef, pork, and chicken in pan and turn to coat with olive oil.
  3. Roast in the preheated oven until meat is well browned, 20 to 30 minutes.
  4. Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Cook and stir onion with a pinch of salt in hot oil until onion is soft and translucent, about 5 minutes.
  5. Add garlic; cook and stir until fragrant, about 1 minute.
  6. Pour crushed tomatoes, 1 1/2 cups water, and tomato paste into onion mixture.
  7. Add roasted beef, pork, and chicken to tomato sauce mixture.
  8. Pour remaining 1/2 cup water into the roasting pan, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour roasting pan water mixture into tomato mixture.
  9. Stir Parmigiano-Reggiano cheese, Italian parsley, 2 teaspoons salt, ground black pepper, and red pepper flakes into tomato sauce; bring to a simmer, reduce heat to low, and simmer gently until sauce reduces and meat is tender, about 4 hours. Transfer meat to a dish. Adjust sauce seasonings to taste.

Curry d’agneau

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Source :https://nishkitchen.com/jamie-olivers-north-indian-lamb-curry/

Note : Je fais aussi cette recette avec des cubes de porc.

Ingredients :

  • 2 kg lamb, cut into small pieces
  • 2 big onions, thinly sliced
  • 8 cm ginger, finely chopped
  • 10 garlic cloves, finely chopped
  • 1 tsp ground turmeric
  • 4 tsp ground cumin
  • 4 tsp ground coriander
  • 1 tsp paprika
  • 1 tsp red chili powder
  • 1 tsp garam masala
  • 8 cloves
  • 6 cardamom pods
  • 2 cinnamon quills
  • 4 bay leaves
  • 400g canned tomatoes, or 5 large tomatoes quartered
  • Coriander (cilantro) leaves, to garnish
  • Oil
  • Salt to taste

Directions :

  1. Preheat the oven to 180 degree Celsius.
  2. Heat oil in a heavy bottomed casserole over medium heat. Fry onion until golden. Add in ginger and fry for few seconds. Add garlic and fry again for 2 minutes.
  3. Throw in the whole spices – cloves, and cardamom pods, and fry for few minutes. Now add the ground spices – ground turmeric, ground cumin, ground coriander, red chili powder, and paprika. Fry again for few minutes.
  4. Add the lamb pieces, and toss to coat. Add enough salt. Fry for 10 minutes. Stir occasionally to prevent the spices from sticking to the bottom of the pan. At this stage, you don’t need to cook the lamb. Now remove from flame.
  5. Add in the tomatoes, cinnamon quills, and bay leaves. Give it a good stir, cover it with lid, and pop it in the oven for 1 ½ hrs to 2 hrs. When cooked, the meat starts to fall apart.
  6. When lamb is nearly cooked, (about 10 minutes before taking it out of the oven) sprinkle it with garam masala, and add in a few sprigs of coriander leaves. Mix well. Leave it in the oven for another 10 minutes.
  7. If the sauce looks very watery when it comes out of the oven, place the curry over medium heat and cook for 5-10 minutes until reduced.
  8. Garnish with more coriander leaves. Serve with rice and mint yogurt.
  9. I cooked the lamb for 1 ½ hrs. When it came out of the oven, the sauce was thick and perfect.

Lasagne

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Source : https://www.foodnetwork.ca/recipe/speedy-lasagna/7940/

Note : Mettre seulement 1 tasse de bouillon de boeuf au lieu de 2, sinon sauce trop liquide.

L’idéal est de faire la lasagne avec la sauce refroidie.

Ingredients :

Tomato Sauce

  • 3 Tbsp of olive oil
  • 2 medium onions, peeled and chopped
  • 10 cloves garlic, peeled and chopped
  • 1 lb(s) ground beef
  • 4 Italian sausages, casings removed
  • 1 28 oz can tomatoes, crushed or pureed
  • 1 small can tomato paste
  • 2 cup beef stock
  • 3 Tbsp dried oregano
  • 2 Tbsp dried basil
  • 3 bay leaves
  • Salt and pepper

Cheese Sauce

  • 2 eggs, beaten
  • ½ cup 35% cream
  • 475 g (1 pound) ricotta cheese
  • 1 cup grated Parmesan cheese
  • 4 cup grated mozzarella cheese
  • Salt and pepper

Assembly

  • 1 box of ready-to-bake lasagna noodles
  • 1 cup grated Parmesan cheese

Directions :

Tomato Sauce

  1. Heat the oil in a large saucepot and add the onions.
  2. Sauté until they soften and turn golden brown, about 5 minutes, and then add the garlic.
  3. Sauté a few moments more then add the ground beef and sausage meat.
  4. Chop the meats thoroughly with a spoon to break them up into small pieces.
  5. Add the tomatoes and their juice, tomato paste, beef stock, oregano, basil, bay leaves, salt and pepper.
  6. Stir well and heat until the entire mixture is simmering and heated through.
  7. Taste and add salt and pepper to taste.

Cheese Sauce

  1. Whisk eggs and cream together, then stir in the cheeses.
  2. Season with salt and pepper.

Assembly

  1. Preheat oven to 375°F.
  2. Layer the ingredients together in a 9″ x 13″ x 3″ or other baking pan.
  3. Follow this sequence: a cup or so of sauce, a layer of noodles, half of the cheese sauce, one third of the grated Parmesan, noodle layer, meat sauce layer, noodle layer, remaining cheese sauce, one third of the grated Parmesan, noodle layer, remaining meat sauce, remaining Parmesan.
  4. Cover tightly with foil and bake for 1 hour.
  5. Remove foil during last 15 minutes of cooking to allow the top to get golden and crusty.

Poulet au beurre

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Source : https://www.goodtoknow.co.uk/recipes/gordon-ramsay-s-butter-chicken

Note : J’utilise 12 hauts de cuisse.

Ingredients :

  • 800g chicken, boneless and skinless, cut into 3-4cm pieces
  • 2 garlic cloves, peeled and finely crushed
  • 2cm ginger, peeled and finely grated
  • ½ tsp fine sea salt
  • ½ tsp hot chilli powder
  • 1½ tbsp lemon juice
  • 75ml natural yoghurt
  • ½ tsp garam masala (mixed Indian spices)
  • ½ tsp ground turmeric
  • 1tsp ground cumin
  • 1-2 tbsp vegetable oil, for brushing

Sauce

  • 1½ tbsp ghee or melted, unsalted butter
  • 2 garlic cloves, peeled and finely chopped
  • 2cm ginger, peeled and finely chopped
  • 1 cardamom pod, seeds lightly crushed
  • 2 cloves
  • 1tsp ground coriander
  • 1tsp garam masala (mixed Indian spices)
  • 1tsp ground turmeric
  • 1tsp hot chilli powder, or to taste
  • 275ml tomato pure
  • 1tbsp lemon juice
  • 40g unsalted butter
  • 100ml double cream
  • 1tbsp chopped coriander, to garnish

Directions :

  1. To make this chicken curry recipe, place the chicken in a bowl with the garlic, ginger, salt, chilli powder and lemon juice. Mix, cover with cling film and chill for 30 mins.
  2. Mix together the yogurt, garam masala, turmeric and cumin and add to the chicken, making sure that each piece is well coated with the mixture. Cover again and chill for 3-4 hours.
  3. Preheat the oven to 180ºC/Fan 160ºC/gas mark 4. Put the marinated chicken pieces on a grill rack set on a baking tray and bake for 8-10 mins. Brush the chicken pieces with a little oil and turn them over. Bake for another 10-12 mins until just cooked through.

For the sauce

  1. Heat the ghee or butter in a pan and add the garlic and ginger. Fry for a min or so then add the cardamom, cloves, coriander, garam masala, turmeric and chilli powder. Stir well and fry for 1-2 mins until they give off a lovely aroma.
  2. Stir in the tomato pure and lemon juice and cook for another couple of mins.
  3. Add the chicken pieces to the sauce and stir well to coat.
  4. Finally, add the butter and cream and stir continuously until the butter has melted and the sauce is smooth. Taste and adjust the seasoning.
  5. Transfer to a warm bowl and serve hot, garnished with chopped coriander.

Filets de porc farcis et panés

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Source :https://www.allrecipes.com/recipe/270299/folded-pork-cutlets/

Note : Je remplace le Monterey Jack par du cheddar et le persil par du thym.

Garder les autres morceaux de porc au frigo pendant qu’on prépare une pièce.

Ingredients

  • 1 (1 pound) pork tenderloin, trimmed
  • kosher salt to taste
  • freshly ground black pepper to taste
  • 1 pinch cayenne pepper
  • 4 teaspoons Dijon mustard
  • 2 ounces Monterey Jack cheese
  • 2 tablespoons chopped fresh Italian parsley

For the breading :

  • 2 tablespoons all-purpose flour, or as needed
  • 1 egg, beaten
  • 1 cup panko bread crumbs, or as needed
  • Olive oil for frying

Directions :

  1. Cut tenderloin in half lengthwise. Place each half between two sheets of plastic wrap and pound to 1/8-inch thickness.
  2. Season pork with salt, pepper, and cayenne; spread a thin layer of mustard on top. Grate Monterey Jack cheese onto the pork. Sprinkle parsley on top.
  3. Fold in the pointiest end 1/3 of the way. Fold in the sides. Give pork another fold; fold remaining end on top. Flip cutlets seam-side down in the plastic wrap and lightly pound until flattened.
  4. Unwrap cutlets and season again with salt, pepper, and cayenne.
  5. Dust on all sides with flour until lightly coated.
  6. Place beaten egg and bread crumbs in two shallow dishes.
  7. Dredge each cutlet in egg, then cover with bread crumbs.
  8. Let cutlets rest for 10 to 15 minutes.
  9. Heat at least 1/4 inch oil in a pan over medium heat. Cook each cutlet until crust is browned and until meat springs back when poked, 4 to 5 minutes per side.

Chili au poulet tex-mex

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Source : http://chefmichaelsmith.com/recipe/tex-mex-chipotle-chicken-filling

YIELD: MAKES 4 CUPS (1 L) OR SO OF FILLING, ENOUGH FOR 8 TO 10 BURRITOS OR ENCHILADAS OR 18 TACOS, EASILY DOUBLED

Ingrédients :

8 bone-in, skinless chicken thighs
1⁄2 teaspoon (2 mL) of salt
Lots of freshly ground pepper
A few splashes of vegetable oil
1 or 2 onions, finely chopped
4 or 5 garlic cloves, minced
1 tablespoon (15 mL) of chili powder
1 tablespoon (15 mL) of ground cumin
1 tablespoon (15 mL) of dried oregano
A 28-ounce (796 mL) can of diced tomatoes
2 cups (500 mL) of frozen corn
A 14-ounce (398 mL) can of black beans, drained and well rinsed
1 or 2 chipotle chilies in adobo sauce, mashed with a fork

Préparation :

  1. Preheat your oven to 350°F (180°C). Turn on your convection fan if you have one.
  2. Match a Dutch oven or heavy soup pot with a tight-fitting lid and set it over medium-high heat. Generously season the chicken with salt and pepper. Splash a thin pool of vegetable oil into the pan. Using tongs, carefully add the chicken to the sizzling pan and sear, turning occasionally, until golden on all sides, 10 minutes or so. Transfer the chicken to a plate.
  3. Add the onions, garlic, chili powder, cumin and oregano to the pan and sauté briefly.
  4. Stir in the tomatoes, corn, beans and chipotle chilies. Briefly bring to a furious boil, then reduce the heat to a slow, steady simmer.
  5. Nestle in the seared chicken.
  6. Cover, transfer to the oven and bake until the chicken is so tender that it falls o the bones, an hour and 15 minutes or so. Gently ease the bones and cartilage out of each thigh and stir the meat back into the sauce.

Sauce à spaghetti

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Source :https://www.ricardocuisine.com/recettes/5335-sauce-a-spaghetti-la-meilleure-

INGRÉDIENTS

Note : Je ne mets pas les 2 boîtes de tomates italiennes en dés.

Donne 3 pots Masson d’un litre.

  • 675 g (1 1/2 lb) de chair de saucisses italiennes douces ou fortes (idéalement un mélange des deux)
  • 675 g (1 1/2 lb) de boeuf haché maigre
  • 60 ml (1/4 tasse) d’huile d’olive
  • 1 à 2,5 ml (1/4 à 1/2 c. à thé) de flocons de piment broyé
  • 3 oignons, hachés finement
  • 4 carottes, pelées et coupées en dés
  • 4 branches de céleri, coupées en dés
  • 4 gousses d’ail, hachées finement
  • 1 boîte de 156 ml (5 1/2 oz) de pâte de tomates
  • 2 boîtes de 796 ml (28 oz) de tomates italiennes en dés
  • 2 boîtes de 796 ml (28 oz) de sauce tomate ou tomates broyées avec purée
  • 500 ml (2 tasses) de bouillon de boeuf
  • 10 ml (2 c. à thé) d’origan séché
  • 2 à 3 clous de girofle

PRÉPARATION

  1. Dans une grande casserole à feu moyen-élevé, dorer la moitié de la viande à la fois, dans 30 ml (2 c. à soupe) d’huile, avec le piment. Ajouter de l’huile au besoin. Saler et poivrer. Réserver dans un bol.
  2. Dans la même casserole, attendrir les oignons, les carottes, le céleri et l’ail dans le reste de l’huile. Saler et poivrer.
  3. Ajouter la pâte de tomates et poursuivre la cuisson 1 minute à feu élevé, en remuant.
  4. Ajouter la viande, les tomates, la sauce tomate, le bouillon, l’origan et les clous de girofle. Porter à ébullition et laisser mijoter doucement 3 heures, en remuant et raclant régulièrement le fond de la casserole, ou jusqu’à ce que la sauce épaississe. Servir sur des pâtes au choix.