Pork Loin with Confit Garlic Petals

Pork Loin with Confit Garlic Petals
Try this nice gourmet recipe. This favorite recipe enjoyed at Le Fil du Temps, a bistro on the Dronne River in Brantôme, Périgord. This roast is a perfect dish for entertaining 10 or so guests. You can easily prepare the confit garlic and tomatoes in the morning or even a day ahead, so that all that's left to do is put the roast in the oven while your guests are having an aperitif.

Ingredients

- 1 Pork loin roast
- 450 g (1 lb.) Rognons
- 10 confit Garlic ''petals'' (recipe follows)
- 3 confit tomatoes
- 1/2 bunch chopped rosemary leaves
- Duck fat
- A pinch of sugar
- Salt and pepper

INSTRUCTIONS

1. Butterfly the pork roast: slice it crosswise, being careful to not cut completely through it,
then open the two halves like a book;
2. season with salt, pepper and rosemary; stuff with the kidneys, confit garlic and tomatoes; close again and tie up like a roast; brush with duck fat; place on a spit and cook on a rotisserie, or else place into a 180° C (350° F) oven for about 50 minutes; a meat thermometer inserted in the middle of the roast should indicate 62° C (144° F.)

Confit Garlic Petals

1. Slice the garlic cloves on a mandolin;
2. pour some duck fat over top and let cookslowly in a 70° C (160° C) oven for 10-15 minutes; remove and drain on paper towels.

Confit Tomatoes

1. Cut the tomatoes in quarters; seed them;
2. place on a parchment-lined baking sheet (avoid placing the tomatoes in direct contact with the metal: oxidization will occur)
3. Season with salt and pepper and sprinkle with a pinch of sugar;
4. place into a 60° C (140° F) oven and cook for 2 hours.
This great gourmet recipe of Pork Loin with garlic is ready to serve....great taste !

lamb-tagine-with-artichokes-and-peas.

Pork and Onion Turnovers - Pâtés croches

Pork and Onion Turnovers - Pâtés croches
Try this amazing gourmet recipe .....!

Ingredients

Ingredients for the pastry
- 1.2 kg (2 lb. 10 oz.) flour
- 10 g (2 tsp.) salt
- 1 liter (4 cups) milk
- 2 g (1/2 tsp.) baking soda
- 290 g (10 oz.) melted vegetable shortening

Filling
- 2 kg (4 1/2 lb.) ground Pork
- 275 g (10 oz.) chopped onion
- Salt and pepper

INSTRUCTIONS

1. place the flour in a large bowl and form a well in the center; add the salt and baking soda;
2. add the milk, then the melted fat;
3. mix into a smooth dough;
4. roll out the dough and cut into 20 cm (8") rounds;
5. combine the ingredients for the filling;
6. place about 115 g (4 oz.) filling on one side of each round;
7. moisten the edges with water; fold over into a turnover;
8. fold the edges over into a kind of cord;
9. crimp to form a decorative border;
10. make a slash in the top of the pastry with the tip of a knife;
11. place on a greased baking sheet; bake in a preheated 170° C (325° F) oven for 1 hour, until
browned.
Great gourmet recipe of pork with onions is ready to serve...nice !

Poached Sirloin with Dried Ceps and Vermicelli

This great poached sirloin Gourmet recipe stands at the crossroads of east and west. It's inspired by the traditional Japanese soup shabu shabu, a broth containing meat, shiitake mushrooms, noodles and vegetables. Variations of it are found throughout Asia, in China and Vietnam. If you don't have consommé, you can use bouillon cubes, one meat and one chicken, for each liter of water.

INGREDIENTS :

- 700 g (1 lb. 8 oz.) beef sirloin

- 50 g (2 oz.) dried Ceps (porcini)

- 60 g (2 oz.) Chinese bean-thread noodles (vermicelli)

- 50 g (2 oz.) celery root (celeriac)

- 1 liter (4 cups) beef consommé

- 1 tbsp. grainy mustard

- Coarse sea salt, freshly ground pepper

INSTRUCTIONS

1. Place the ceps (porcini) in a bowl, add 500 ml (2 cups) water and soak for 30 minutes. Drain, strain the soaking liquid through a cloth and add it with the liter of consommé to a soup pot.
2. Rub the meat on all sides with coarse salt and freshly ground pepper. Tie it up like a roast, keeping one end of the string long enough to tie to the handle of the pot, and add to the pot.
3. Add the peeled celery root. Cook for 25 minutes over low heat.
4. Remove the meat with the string and let it rest at room temperature.
5. Cook the vermicelli for 4 minutes in half the broth over low heat. Bring the remaining broth to a boil, add the ceps and reduce the heat; let infuse for 5 minutes.

Finishing and presentation

1. Place the ceps and noodles with the meat (still tied) into a soup tureen. Cover and reserve while preparing the sauce.
2. Crush the piece of celery root in a bowl with a fork; add the mustard and enough broth to form a sauce thick enough to coat a spoon. Pour into a sauce dish.
3. Place the tureen on the table before your guests. Remove the meat and place it on a cutting board. Slice thinly.
4. Place some vermicelli and ceps into 4 serving bowls;
5. place the sliced meat on top with a sprinkling of coarse salt.
6. Serve the sauce on the side and the remaining hot broth in bowls.
   
7. This great gourmet recipe of the poached sirloin is ready to serve.....mmmm what a taste ! Nice ! Enjoy the sirloin....

beef-tenderloin-with-fleurie-wine

Lamb Tagine with Artichokes and Peas

Try this nice gourmet recipe of lamb Tagine with Artichokes and Peas ...its recommended !

Ingredients for 6-8 servings
- 1.5 kg (3 lb.) Lamb, cut into pieces
- 2 kg (4 1/2 lb.) Artichokes
- 2 kg (4 1/2 lb.) Peas or fresh beans
- 1 tsp. ginger
- A pinch of Saffron
- 1 clove of garlic
- 3 tbsp. oil
- Peel of a preserved lemon
- A handful of olives
- Juice of 1 lemon

INSTRUCTIONS

1. Pour the oil into a deep pot or Dutch oven; lightly sauté the lamb; season with salt and add
the ginger and saffron. Mix well, cover with water and put the lid on. Cook for 15 minutes, checking occasionally to see if more water is required.
2. Meanwhile, clean the artichokes and place the hearts into acidulated water. Cook them in boiling salted water to which some of the meat cooking liquid has been added, for 15-20 minutes.
3. Cook the peas in boiling water for 10 minutes, then add a little of the cooking liquid.
4. Place the meat and sauce into a tagine; garnish with the artichokes and peas; put into a 180° C (350° F) oven and cook for 60 to 90 minutes or until the meat is tender.
Then this amazing gourmet recipe is ready to serve.... a fantastique taste of lamb tagine..!

beef-tenderloin-medallions-caramelized.

Lamb Sauté with Figs

Try this great gourmet recipe of lamb saute . Serve the sauté accompanied by fresh buttered noodles.

INGREDIENTS:
- 1.5 kg (3.3 lb.) boneless Lamb shoulder, cut into pieces
- 800 g (1 lb. 12 oz.) fresh Figs
- 2 onions
- 1 clove of garlic
- 4 sprigs of flat leaf parsley
- 30 g (2 tbsp.) butter
- 1 tbsp. peanut oil
- 200 ml (3/4 cup) dry white wine
- Salt and pepper

INSTRUCTIONS

1. Brown the pieces of meat on all sides with the onions in a mixture of butter and oil for about
10 minutes.
2. Add the white wine, salt and pepper. Add the garlic and parsley and combine; cover and let
simmer for 30 minutes over low heat.
3. Add the peeled quartered figs and mix gently. Add a little hot water if necessary.
4. Correct the seasoning and continue cooking for 20 minutes longer.
Then this gourmet recipe of the lamb saute with figs is ready to serve... hmmm...nice !

beef-and-ale-pot-roast.

Lamb Chops on a Potato Wreath

Try this great gourmet recipe of lamb chops....what an amazing taste of lamb !

Ingredients for 4 servings
- 12 trimmed Lamb chops
- 100 g (3 1/2 oz.) shallot
- 30 g (2 tbsp.) tarragon vinegar
- 200 ml (3/4 cup) red wine
- Freshly ground pepper
- 400 ml (1 1/2 cups) lamb stock

Potato Wreath
- 4 large Potatoes
- 100 g (3 1/2 oz.) butter
- Salt and freshly ground pepper

Vegetables (about 80 g / 3 oz.)
- Young onions
- Carrots
- Snow peas
- Thin green beans
- Broccoli
- Salt and sugar
- 200 ml (3/4 cup) vegetable broth

INSTRUCTIONS

1. Sauté the finely chopped shallot in some butter; deglaze with the vinegar and 100 ml of the
red wine; simmer until the shallot is transparent.
2. Season the chops on both sides, sear them over high heat to colour them nicely, then let rest
in a 180° C (350° F) oven for 5 minutes.
3. Degrease the pan, deglaze with the remaining 100 ml red wine, and pour over the shallots. Add the lamb stock and reduce to the desired consistency.

Potato Wreath

1. Cut the potatoes into slices 2 mm thick. Cut circles from the potato slices using a 4 cm (1
1/2") round cutter.
2. Butter a skillet and place a 10 cm (4") ring or metal cutter into it. Line the bottom with the
potato rounds, overlapping them to form the crown.
3. Cook for 5 minutes on each side and season with salt and pepper. (Cook the potatoes with the ring in place while you brown the first side, then remove it before turning the potato crown to brown the other side.)

Preparing the vegetables

1. Blanch all the vegetables separately and immediately run them under very cold water. Set
aside.
2. Season with a little salt and sugar.

Finishing and presentation

1. Lightly caramelize the sugar; add 50 g (3 tbsp.) butter and the vegetable broth and reheat
the blanched vegetables.
2. Place the potato crown on a hot plate, place the vegetables in the centre, the lamb chops on
top, and the sauce all around.
3. Garnish with herbs.
This nice gourmet recipe of lamb chops with potato wreath is ready to serve....bon appetit !

beef-sirloin-with-onions-and-apricot.

Beef Tenderloin with Fleurie Wine and Marrow

Try this classic recipe from the Troisgros brothers that has several interpretations, depending on the cut of beef: ribs, steaks or tenderloin. Roanne is very near Charolais, famous for its beef cattle. For this amazing beef tenderloin recipe in particular, the meat is taken from the tenderloin of a cow over 3 years old. For rib steaks or sirloin, on the other hand, we would choose a Salers or Normande about 4 years old. As a side dish, serve a gratin forézien, a potato gratin made without cheese.

Ingredients

- 4 slices of Beef tenderloin (180 g/6 oz.) each
- 60 g (2 oz.) beef marrow
- 250 ml (1 cup) Fleurie (Beaujolias premier cru red wine)
- 2 French shallots
- 160 g (6 oz.) butter
- 2 tbsp. meat glaze (very reduced veal stock)
- Salt and pepper
- Fleur de sel and cracked pepper

Method

1. Soak the marrow in a bowl of cold water overnight.
2. Peel and chop the shallots. Reduce the red wine by half. Season the slices of meat with salt
and pepper. Heat 30 g (1 oz.) butter in a sauté pan. When it is browned, add the beef and cook to the desired doneness.
3. Remove the beef and set aside on an overturned plate (so the meat doesn't soak in its
own juices).
4. Cut the marrow into 4 rounds; poach them in a small saucepan of hot (not boiling) salted water; remove from the heat and set aside.
5. Pour the butter from the sauté pan into a skillet and set aside. To the sauté pan, add the
chopped shallot and sweat lightly; add the reduced red wine and meat glace and reduce until syrupy.
6. Remove the sauté pan from the heat and add the remaining butter in small pieces, whisking
slowly. Do not boil, but keep the sauce hot.
7. Reheat the meat in the skillet with the butter. Recuperate the juice it has given off and add it to the sauce.
8. Place the meat on plates or a serving platter. Spoon the red wine sauce over top, then
drain the marrow and place on top of the meat. Sprinkle with coarse salt and cracked pepper and serve immediately. ...what an amazing taste of beef tenderloin..!