Category Archives: Plats principaux

Pâté à l’agneau (Lamb borek)

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Source : https://www.allrecipes.com/recipe/272905/lamb-borek

Note : J’ai remplacé les noix de pin par des graines de tournesol.

Je prépare la viande à l’avance pour qu’elle aie le temps de refroidir complètement.

Il reste des feuilles de pâte phyllo. On peut les utiliser pour faire de petits chaussons triangulaires s’il reste de la préparation de viande ou 2 chaussons aux fruits.

Ingredients :

For the lamb filling :

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 teaspoons salt
  • 2 pounds ground lamb
  • 4 cloves garlic, minced
  • 2 tablespoons currants
  • 3 tablespoons toasted pine nuts
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1 teaspoon paprika
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon allspice
  • 1 1/2 cups tomato sauce
  • 1/4 cup water

For the dough :

  • 1 large egg
  • 3 tablespoons full-fat plain Greek yogurt
  • 2 tablespoons water
  • 2 tablespoons butter, melted
  • 12 sheets frozen phyllo dough, thawed, or as needed
  • 2 teaspoons sesame seeds (optional)

For the yogourt sauce :

  • 1/2 cup plain Greek yogurt
  • 2 tablespoons very finely sliced mint leaves
  • 1 teaspoon lemon juice, or to taste
  • 1 clove garlic, crushed (optional)
  • 1 teaspoon water, or as needed
  • salt to taste
  • 1 pinch cayenne pepper, or to taste
  • Add all ingredients to list

Directions

For the filling :

  1. Heat olive oil in a saucepan over medium-high heat. Add onion, salt, and lamb. Break up lamb into small crumbles. Cook, stirring occasionally, until most of the liquid evaporates, about 8 minutes.
  2. Toss in garlic, currants, pine nuts, cumin, coriander, cinnamon, paprika, black pepper, cayenne, and allspice. Cook and stir for 1 minute.
  3. Pour tomato sauce into the lamb mixture. Add water, stir, and reduce heat to medium. Cook until lamb mixture dries up and you can stir it without seeing liquid on the bottom of the pan, 20 to 30 minutes. Turn off heat and let cool completely before using.

For the dough :

  1. In the meantime, combine egg, yogurt, water, and butter in a bowl. Whisk together thoroughly.
  2. Preheat the oven to 400 degrees F (200 degrees C). Butter a round baking pan or sheet pan.
  3. Place 2 sheets of phyllo on your work surface. Keep remaining sheets covered with a damp towel. Sprinkle some egg wash lightly on top and spread using a pastry brush. Layer on 2 more sheets, one at a time, brushing some more egg wash over each.
  4. Line 1/3 of the lamb filling along one wide edge of the phyllo. Roll pastry up starting from the filling side and place it against the edge of the pan. Brush more egg wash on top.
  5. Shape and fill 2 more rolls with remaining phyllo, most of the egg wash, and filling. Wrap rolls along and inside the first one, filling the pan, and brush with egg wash. Sprinkle sesame seeds on top.
  6. Bake in the preheated oven until browned and crisp, 35 to 40 minutes. Let cool for 15 minutes.

For the yogourt sauce :

  1. Combine yogurt, mint, lemon juice, and garlic for the yogurt sauce.
  2. Mix in enough water to achieve desired consistency for dipping. Season with salt and cayenne.
  3. Cut borek into wedges and serve with yogurt sauce.

Soupe Caldo verde

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Source :https://www.allrecipes.com/recipe/261790/caldo-verde-portuguese-sausage-kale-soup

Ingredients

  • 12 ounces linguica sausage, sliced
  • 1 tablespoon olive oil
  • 1 onion, finely diced
  • 1 pinch salt
  • 3 pounds russet potatoes, peeled and sliced 1/8 to 1/4 inch thick
  • 2 teaspoons salt, plus more as needed
  • 2 quarts chicken broth or water
  • 2 pounds kale – trimmed, chopped, rinsed, drained
  • 1 pinch cayenne pepper (optional)

Directions

  1. Slice sausage into 1/4-inch rounds. Heat oil in a pot over medium-high heat. Add sausage and saute until sausage begins to turn brown and renders some fat, 3 to 5 minutes. Transfer with a slotted spoon to a dish.
  2. Reduce heat to medium-low; add onions and pinch of salt salt. Stir and cook until softened, 4 to 5 minutes.
  3. Transfer potatoes to pot. Sprinkle in 2 teaspoons salt.
  4. Pour in chicken broth. Increase heat to high and bring to a simmer. Reduce heat to medium-low; simmer until potatoes are tender, 8 to 10 minutes.
  5. When potatoes are tender, carefully mash them in the broth with a potato masher until broken up or completely mashed.
  6. Add kale, a handful at a time.
  7. Transfer browned sausage to soup. Bring to a simmer over medium-high heat.
  8. Reduce heat to medium-low and simmer until greens are tender, about 45 minutes.

Salade de chou-fleur

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Source :https://www.ricardocuisine.com/recettes/6893-galettes-de-sarrasin-pesto-de-persil-et-salade-de-chou-fleur-roti

Ingrédients :

SALADE DE CHOU-fleur

  • 1/2 chou-fleur, défait en petits bouquets
  • 30 ml (2 c. à soupe) d’huile d’olive
  • 50 g (1/2 tasse) de pacanes grillées et concassées
  • 50 g (1/2 tasse) de copeaux de fromage cheddar fort
  • 30 ml (2 c. à soupe) de feuilles de persil plat
  • Sel et poivre

Préparation :

Salade de chou-fleur

  1. Placer la grille au centre du four. Préchauffer le four à 200 °C (400 °F). Tapisser une plaque de cuisson de papier parchemin.
  2. Sur la plaque, répartir le chou-fleur. Huiler, saler et poivrer. Cuire au four environ 20 minutes ou jusqu’à ce qu’il soit bien doré. Laisser refroidir.
  3. Dans un bol, mélanger le chou-fleur, les pacanes, le fromage et le persil. Réserver.

Quiche lorraine

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Source : https://www.ricardocuisine.com/recettes/5058-quiche-lorraine-la-meilleure-

Note : Je remplace 500 ml de crème fraîche par 250 ml de crème 35%. Je remplace le fromage gruyère par du cheddar fort. Je remplace parfois le bacon par des cubes de jambon et j’ajoute des épinards. J’ajoute parfois des asperges à la recette de base.

Ingrédients :

Croûte

  • 430 ml (1 3/4 tasse) de farine tout usage non blanchie
  • 2,5 ml (1/2 c. à thé) de poudre à pâte
  • 125 ml (1/2 tasse) de beurre non salé froid, coupé en cubes
  • 90 ml (6 c. à soupe) d’eau glacée
  • 1 oeuf

Garniture

  • 225 g (1/2 lb) de tranches de bacon d’environ 1/2 cm (1/4 po) d’épaisseur, coupées en lardons
  • 1 gros oignon, émincé
  • 500 ml (2 tasses) de crème fraîche
  • 6 oeufs
  • 375 ml (1 1/2 tasse) fromage gruyère râpé
  • Sel et poivre

Préparation :

Croûte

  1. Au robot culinaire, mélanger la farine et la poudre à pâte.
  2. Ajouter le beurre et mélanger quelques secondes à la fois, jusqu’à ce que le beurre ait la grosseur de petits pois.
  3. Ajouter l’eau, l’oeuf et mélanger de nouveau jusqu’à ce que la pâte commence tout juste à se former.
  4. Ajouter de l’eau glacée au besoin. Retirer la pâte du robot et former un disque avec les mains.
  5. Sur un plan de travail fariné, abaisser la pâte.
  6. Foncer un plat à quiche de 25 cm (10 po) de diamètre. Rabattre l’excédent de pâte vers l’intérieur en pressant pour doubler le pourtour.
  7. À l’aide d’une fourchette, piquer le fond de la croûte.
  8. Réfrigérer 30 minutes ou congeler 15 minutes.
  9. Placer la grille dans le bas du four. Préchauffer le four à 190 °C (375 °F).

Garniture

  1. Entre-temps, dans une poêle, dorer les lardons.
  2. Ajouter l’oignon et poursuivre la cuisson jusqu’à ce qu’il soit tendre.
  3. Égoutter le gras de cuisson. Laisser tiédir.
  4. Dans un bol, mélanger la crème et les oeufs à l’aide d’un fouet jusqu’à ce que la préparation soit homogène.
  5. Ajouter le mélange de lardons et le fromage.
  6. Saler et poivrer.
  7. Verser dans la croûte et cuire au four environ 45 minutes ou jusqu’à ce que la quiche soit légèrement dorée.
  8. Laisser reposer environ 10 minutes.

Gnocchi alla Romana

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Source : https://foodwishes.blogspot.ca/2016/10/roman-style-gnocchi-no-potatoes-were.html

Ingredients:

  • 3 cups milk
  • 1 teaspoon kosher salt, or to taste
  • 1 1/4 cup semolina
  • 1 cup freshly grated Parmigiano-Reggiano cheese (only about 1.25 ounces by weight, but if you grate it on a microplane, it will easily fill a cup)
  • 2 large egg yolks
  • 3 tablespoons cold unsalted butter, cut into small cubes
  • 3 tablespoons melted butter for the top
  • more grated Parmigiano-Reggiano for the top

Direction:

  1. Line a rimmed sheet pan with plastic wrap.
  2. Place milk and salt in a saucepan. Bring almost to a simmer over medium-high heat. As soon as bubbles start to break the surface of the milk, gradually whisk in the semolina. Whisk until semolina becomes thick, about 20 seconds. Reduce heat to medium-low; continue stirring with a wooden spoon until very thick, 7 to 10 minutes. Remove from heat. Add butter, grated cheese, and egg yolks. Stir quickly to prevent the yolks from cooking.
  3. Transfer mixture to prepared pan and spread out evenly. Cover with another piece of plastic wrap. Refrigerate until firm enough to cut, about 30 minutes.
  4. Preheat oven to 425 degrees F (220 degrees C). Brush a round, shallow baking dish with butter.
  5. Using a round 2 3/4-inch cookie cutter, cut out circles of the semolina dough. Arrange in a circular overlapping pattern in the prepared baking dish.
  6. With your damp hands, form the scraps of dough into a small ball. Flatten and place between 2 pieces of plastic wrap to flatten to the same thickness of the other dough. Cut out a few more rounds and arrange in center of circle.
  7. Drizzle melted butter over gnocchi and brush it over them evenly. Sprinkle with a pinch of cayenne pepper and a generous dusting of grated cheese.
  8. Bake in preheated oven until golden brown, about 25 minutes.

Poulet tikka masala

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Source : https://www.ricardocuisine.com/recettes/3849-poulet-tikka-masala

Note : J’ajoute quelques gouttes de sauce piquante au lieu du jalapeno.

Ingrédients :

Marinade sèche

Poulet

Préparation

Marinade sèche

  1. Dans un grand bol, mélanger tous les ingrédients.
  2. Ajouter la viande et bien l’enrober du mélange d’épices. Réserver.

Poulet

  1. Griller les noix de cajou.
  2. Dans un petit robot culinaire ou dans un moulin à café, hacher finement les noix de cajou. Réserver.
  3. Dans une grande poêle ou une grande casserole, dorer le poulet dans l’huile. Saler et poivrer. Réserver sur une assiette.
  4. Dans la même poêle, dorer l’oignon avec le piment. Ajouter de l’huile au besoin.
  5. Ajouter l’ail, le gingembre et la pâte de tomates. Poursuivre la cuisson 1 minute.
  6. Remettre le poulet dans la poêle.
  7. Ajouter les noix de cajou et le reste des ingrédients.
  8. Porter à ébullition. Couvrir et laisser mijoter doucement environ 20 minutes en remuant fréquemment.
  9. Servir sur un riz basmati.

Note

Traditionnellement, on ajoute du colorant rouge à cette recette.

Soupe wonton au porc et crevettes

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Source : http://www.jamieoliver.com/news-and-features/features/wonderful-wonton-soup-recipe/#ahwptjpCiouFCqkp.97

Notes : Je prépare mon bouillon de poulet en l’assaisonnant avant d’y faire cuire les dumplings directement dans le bouillon jusqu’à ce qu’ils flottent puis j’ajoute le bok choy à la fin.  J’ajoute l’oignon vert en garniture sur la soupe au moment de servir.

J’utilise un 1/2 paquet de pâte wonton que je fais dégeler la veille (environ 34-35 dumplings).

Donne 6 portions

Ingredients :

For the wonton dumplings (makes around 36 small ones)

  • 36 small wonton pastry wrappers, round or square (you can find these in the fridges of Asian supermarkets)
  • 150g uncooked and shelled prawns, finely chopped
  • 150g lean pork mince
  • 1 tbsp grated ginger
  • 1 tbsp light soy sauce
  • 1 tbsp rice vinegar or rice wine vinegar
  • 1 tsp toasted sesame oil
  • 2 spring onions, finely chopped
  • White pepper

For the soup

  • 1.5 litres chicken stock
  • 2 small heads of pak choi (ou bok choy), roughly sliced
  • 1 tsp light soy sauce
  • 2 tsp rice vinegar or rice wine vinegar
  • 1 tsp toasted sesame oil
  • 2 generous pinches of white pepper
  • 2 spring onions, finely chopped

Directions :

Wonton-making method:
  1. Place a heaped teaspoon of filling mixture in the middle of the top half of the wrapper.
  2. Wet your finger and run a little water around the edge of the top half of the wrapper.
  3. Fold the bottom up and over the filling, so it meets with the top edge. If square, bring the bottom corner of the diamond up to meet the top corner.
  4. Run your finger over the filling to push out any air bubbles, then press the pastry firmly around the meat so you have a sealed parcel.
  5. Turn it over and dab some water in the middle. Tightly fold one corner into the middle. Add another dab of water and then tightly fold in the other corner. If using a square, you can tuck down the top corner that remains sticking out at this stage.
  6. Repeat until you’ve used up all of the wonton wrappers and filling.
  7. As you make each dumpling, keep them under a clean tea towel that has been run under the tap and wrung out. This prevents them from drying out.

The soup :

  1. In a large pan, bring your chicken stock to a gentle boil.
  2. Meanwhile, cook the dumplings. Fill the biggest saucepan you have with plenty of water and bring it to the boil. Add enough dumplings to create a single layer on the water. It’s important not to overcrowd the pot, so cook them in batches if you are cooking lots. Stir them gently as you bring the water up to the boil again. When the dumplings float to the top, they are cooked.
  3. Once the dumplings float, use a slotted spoon to transfer them to your gently boiling chicken stock. Add the pak choi – first the white parts and then a minute later, the green parts. Bring the liquid up to the boil again and allow them to cook for around three minutes.
  4. Turn off the heat and season your stock with the soy sauce, rice vinegar, toasted sesame oil and plenty of white pepper to taste.
  5. Serve up six dumplings per bowl, then pour over a couple of ladles of the liquid. Finish off with a scattering of chopped spring onions, and serve immediately.

Chop suey

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Source : http://www.epicurious.com/recipes/food/views/chop-suey-106261

Note : J’utilise un rôti de faux-filet ou de longe de porc que je fais cuire au préalable et coupe en lanières.

J’ajoute des cashews ou des arachides en garniture à la fin.

Ingrédients

  • 2 garlic cloves, minced
  • 1 tablespoon plus 1 teaspoon oyster sauce
  • 1/2 tablespoon soy sauce
  • 1 teaspoon salt
  • 1 1/2 teaspoon cornstarch
  • 1 pound pork tenderloin, cut crosswise into 1/8-inch-thick strips
  • 2 celery ribs diagonally cut into 1/4-inch-thick slices
  • 6 oz snow peas diagonally cut into 1/4-inch-thick slices
  • 1/2 lb bok choy, cut into 1/4-inch-thick slices (leaves and ribs separately)
  • 1/4 lb mushrooms cut into 1/4-inch-thick slices
  • 1 onion, halved lengthwise and into 1/4-inch-thick strips
  • 1 green bell pepper cut into 1/4-inch-thick strips, then halved crosswise
  • 1/4 lb mung bean sprouts, rinsed and drained
  • 1 (5-oz) can sliced water chestnuts
  • 1 (5-oz) can sliced bamboo shoots
  • 1/4 cup chicken broth
  • Vegetable oil (olive oil)
  • Water
  • Salt and pepper to taste

Préparation

  1. Stir together garlic cloves, 1 tablespoon oyster sauce, soy sauce, salt, and 1/2 teaspoon cornstarch in a bowl. Stir in pork and marinate 15 minutes.
  2. Keep cut vegetables separate. Heat a wok over high heat until a bead of water dropped onto cooking surface evaporates immediately. Drizzle 1 teaspoon vegetable oil around side of wok, then stir-fry celery, seasoning with salt, until crisp-tender, about 2 minutes. Transfer celery to a large bowl.
  3. Reheat wok and stir-fry each remaining vegetable separately in same manner (but allow only 1 minute for bean sprouts), adding 1 teaspoon oil to wok before each batch and seasoning with salt. When stir-frying bok choy, begin with ribs, then add leaves and 1 tablespoon water after 1 minute. Transfer each vegetable as cooked to bowl with celery.
  4. Stir together chicken broth, 1 teaspoon oyster sauce, and 1 teaspoon cornstarch.
  5. Reheat wok over high heat until a bead of water evaporates immediately. Drizzle 1 tablespoon vegetable oil around side of wok, then stir-fry pork until just cooked through, about 2 minutes.
  6. Return all vegetables to wok and toss. Make a well in center, then stir broth mixture and add to well. Bring sauce to a boil, undisturbed, then stir to combine with pork and vegetables. Serve immediately, with cooked rice.

Pierogis

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Source : http://www.kingarthurflour.com/recipes/homemade-pierogi-recipe

Note :

Yield: 1 to 2 dozen pierogi, depending on size

Ingrédients :

Dough

Filling

  • 1 cup warm mashed potatoes
  • 1 cup sharp cheddar cheese, shredded

To finish

  • 1/4 cup butter
  • 2 large shallots, diced; OR one medium onion, thinly sliced

Préparation :

  1. To make the dough: Mix together the flour and salt. Add the egg to the flour and combine. The dough will be quite clumpy at this stage.
  2. Work in the sour cream and soft butter until the dough comes together in a slightly rough, slightly sticky ball.
  3. Using just your fingertips, knead and fold the dough without adding additional flour until the dough becomes less sticky but still quite moist.
  4. Wrap the dough well in plastic wrap and refrigerate for 30 to 60 minutes, or up to 48 hours.
  5. To make the filling: Combine the warm mashed potato and cheese. Stir and mash until the cheese is melted and the filling is cool to the touch. Taste and adjust the seasonings with salt and pepper.
  6. To fill the pierogi: Roll half the dough 1/8″ thick. Use a 2″ round cutter to cut circles of dough. Repeat with the other half of the dough. Save the scraps; these can be snipped into small pieces and added to simmering soups.
  7. Place 2 teaspoons of filling on each round of dough. Gently fold the dough over, forming a pocket around the filling. Pinch the edges of the pierogi to seal, then seal again with the tines of a fork.
  8. At this point the pierogi can be frozen for up to 4 weeks, or refrigerated overnight, or cooked in a large stockpot of boiling salted water. Only cook about 10 pierogi at a time, so that they have room to float without sticking. When the pierogi float after about 10 minutes, they’re done.
  9. Sauté the shallots or onion in the butter i a large skillet until the onion begins to brown. Add the drained pierogi and cook until browned and crisped. Serve hot with additional sour cream, applesauce, or other condiments.

 

Poitrines de poulet aux arachides

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Source : https://recettes.carlrobitaille.org/wp-admin/post-new.php

Notes :

Pour une saveur plus piquante, ajouter 2 ml (1/2 c. à thé) de gingembre frais haché et la même quantité de sambal oelek.

Faire cuire les poitrines de poulet au four. Préparer la sauce dans une poêle à part et y déposer les poitrines une fois cuites.

Ingrédients :

Préparation :

  1. Dans un bol, mélanger le beurre d’arachide et le miel. Ajouter le lait de coco et combiner. Ajouter la sauce soya, l’huile de sésame, la sauce de poisson et le cumin. Mélanger.Allonger avec 125 ml (1/2 tasse) d’eau. Réserver.
  2. Saler et poivrer les poitrines de poulet des deux côtés.
  3. Dans une grande poêle munie d’un couvercle, chauffer l’huile à feu moyen-vif. Saisir les poitrines de poulet pendant 3 minutes par côté. Baisser le feu à doux.
  4. Déglacer avec le reste de l’eau (60 ml ou ¼ tasse). Ajouter la sauce et bien enrober les poitrines de poulet.
  5. Couvrir et laisser mijoter pendant 15 minutes ou jusqu’à ce que la température interne atteigne 77 °C (170 °F). Tourner une fois à mi-cuisson. Ajouter un peu d’eau au besoin si la sauce devient trop épaisse.
  6. Trancher les poitrines de poulet et les servir nappées de sauce. Garnir d’arachides et de coriandre. Accompagner de boks choys et de vermicelles de riz.