Fruits de Mer Chow Mein "Cuisine chinoise"

 

Pour 4 portions

• 85 gr calmars, lavés
• 4 noix de Saint-Jacques
• 85 gr crevettes, décortiquées
• ½ blanc d'oeuf, légèrement battu
• 10 ml maizena délayées dans 15 ml d'eau
• 275 gr nouilles aux oeufs chinoises fines
• 90 ml huile 
• 30 ml sauce soja claire
• 55 gr mange-tout
• 2 ml sel
• 2 ml sucre
• 5 ml vin de riz chinois
• 2 oignons verts, finement émincés
• 1 trait d'huile de sésame

1. Ouvrir les calmars, pratiquer des incisions en croisillon sur l'intérieur et couper en carrés de 2.5 cm.
2. Plonger dans un bol d'eau bouillante jusqu'à ce qu'ils se recourbent, rincer à l'eau froide et égoutter.
3. Couper les noix de Saint-Jacques en 3 ou 4 tranches, couper les crevettes en deux dans la longueur.
4. Enduire les noix de Saint-Jacques et les crevettes de pâte de maizena et de blanc d'oeuf.
5. Cuire les nouilles selon les instructions figurant sur le paquet, rincer à l'eau courante froide et égoutter, incorporer 15 ml d'huile.
6. Dans un wok préchauffé, chauffer 45 ml d'huile, ajouter les nouilles et 15 ml de sauce de soja, et faire revenir 2 à 3 minutes, transférer sur un plat de service.
7. Dans le wok, chauffer l'huile restante, ajouter les pois mange-tout et les fruits de mer, et faire revenir 2 minutes.
8. Ajouter le sel, le sucre, le vin de riz, la sauce de soja restante et la moitié des oignons verts, bien mélanger et mouiller éventuellement avec un peu d'eau.
9. Garnir les nouilles de fruits de mer, arroser d'huile de sésame et garnir d'oignons verts restants.
10. Servir immédiatement.

BON APPÉÉÉÉÉÉÉTIT

Biscuits aux Amandes "Cuisine chinoise"

 

Pour 50 cookies

• 675 gr farine 
• 2 ml poudre à pâte 
• 2 ml sel
• 100 gr amandes effilées
• 225 gr saindoux, coupé en cubes
• 225 gr sucre en poudre
• 1 oeuf, légèrement battu
• 7 ml extrait d'amande
• 50 amandes entières, pour décorer "facultatif"

1. Dans un bol, tamiser la farine, poudre à pâte et le sel, et réserver.
2. Dans un robot de cuisine, mettre les amandes effilées, mixer et ajouter le mélange précédent.
3. Mixer de nouveau jusqu'à obtention d'un mélange homogène.
4. Transférer dans un bol, incorporer le saindoux avec les doigts et ajouter le sucre, l'oeuf et l'extrait d'amande, mélanger jusqu'à obtention d'une pâte souple et ferme.
5. Façonner des boulettes de pâte de 2.5 cm de diamètre, répartir sur une plaque en les espaçant de 5 cm et aplatir légèrement avec le dos d'une cuillère.
6. Presser une amande au centre de chaque biscuit.
7. Cuire au four préchauffé 15 à 18 minutes à 325F "160C", jusqu'à ce qu'ils soient dorés.
8. Sortir du four et laisser refroidir sur une grille.

BON APPÉÉÉÉÉÉTIT

Macademia and Feta Cheese Burgers

 

                    When silky smooth macademia meet fiesty feta cheese, probably for the first time ever in this burger mixture, it turns out to be a winning combination.

Serves 4-6

• ½ cup Thai rice
• Salt and pepper
• 1½ cups macademias
• 1 red onion, cut into wedges
• 1 red bell pepper, seeded and chopped
• 1 tablespoon fresh chopped cilantro
• 8 oz/225 gr feta cheese
• 2 tablespoons whole-wheat flour
• 1 egg, beaten
• 1½ cups fresh whole-wheat bread crumbs
• 1-2 tablespoons corn oil

1. Cook the rice in a pan of lightly salted boiling water for 12 minutes, or until tender.
2. Drain well and set aside.
3. Place the nuts, red onion, bell pepper, and cilantro in a food processor and, using the pulse button, chop finely, then add to the rice.
4. Crumble the cheese finely, then add to the mixture with salt and pepper to taste.
5. Shape into 4-6 equal-size burgers, then coat in the flour, cover, and let chill for 1 hour.
6. Place the egg and bread crumbs in 2 separate bowls and coat the burgers first in the egg, allowing any excess to drip back into the bowl, then in the bread crumbs.
7. Heat a heavy-bottom skillet and add the oil.
8. When hot, add the burgers and cook over medium heat for 5-6 minutes on each side or until piping hot.
9. Serve the burgers with strips of warm pita bread, sweet chili sauce, and couscous salad mixed with chopped bell peppers, raisins, and chopped fresh cilantro.

BON APPÉÉÉÉÉÉTIT

Blue Cheese and Apple Burgers

 

                    Blue cheese can be a domineering flavor, but not when mixed with apple and nuts in a burger like this. Since they are all refrigerator and pantry ingredients you can make this recipe at any time.

Serves 4-6

• 6 oz/175 gr new potatoes
• 1½ cups mixed nuts, such as pecans, almonds, and hazelnuts
• 1 onion, coarsely chopped
• 8 oz/225 gr Granny Smith or other eating apples, peeled, cored, and grated
• 6 oz/175 gr blue cheese, such as Stilton, crumbled
• 1 cup fresh whole-wheat bread crumbs
• Salt and pepper
• 2 tablespoons whole-wheat flour
• 1-2 tablespoons corn oil

1. Cook the potatoes in a pan of boiling water for 15-20 minutes, or until tender when pierced with a fork.
2. Drain and, using a potato masher, crush in small pieces and place in a large bowl.
3. Place the nuts and onion in a food processor and, using the pulse button, chop finely.
4. Add the nuts, onion, apple, cheese, and bread crumbs to the potatoes in the bowl, season with salt and pepper to taste and mix well.
5. Shape into 4-6 equal-size burgers, coat in the flour, then cover and let chill for 1 hour.
6. Heat a heavy-bottom skillet and add the oil.
7. When hot, add the burgers and cook over medium heat for 5-6 minutes on each side or until piping hot.
8. Arrange salad greens on top of the bases of 4-6 lightly toasted cheese-topped baps.
9. Add the burger, top with sliced red onions, add the lid, and serve with coleslaw and tomato ketchup.

BON APPÉÉÉÉÉÉÉTIT

Vegetarian Chili Burgers

 

                    There is a great variety of textures and flavors wrapped up in these chili burgers. To maximize the cilantro's contribution, chop the root and stalks into the mixture as well as the leaves.

Serves 4-6

• ½ cup bulgur wheat
• Salt and pepper
• 10½ oz/300 gr canned red kidney beans, drained and rinsed
• 10½ oz/300 gr canned cannellini beans, drained
• 1-2 fresh red jalapino chilies, seeded and coarsely chopped
• 2-3 garlic cloves
• 6 scallions, coarsely chopped
• 1 yellow bell pepper, seeded, peeled, and chopped
• 1 tablespoon chopped fresh cilantro
• 4 oz/115 gr mature Cheddar cheese, grated
• 2 tablespoons whole-wheat flour
• 1-2 tablespoons corn oil
• 1 large tomato, sliced

1. Cook the bulgur wheat in a pan of lightly salted oiling water for 12 minutes, or until cooked.
2. Drain and set aside.
3. Place the beans in a food processor with the chilies, garlic, scallions, pepper, cilantro, and half the cheese.
4. Using the pulse button, chop finely.
5. Add to the cooked bulgur wheat with salt and pepper to taste.
6. Mix well, then shape into 4-6 equal-size burgers, cover and let chill for 1 hour.
7. Coat the burgers in the flour.
8. Preheat the broiler to medium.
9. Heat a heavy-bottom skillet and add the oil.
10. When hot, add the burgers and cook over medium heat for 5-6 minutes on each side or until piping hot.
11. Place 1-2 slices of tomato on top of each burger and sprinkle with the remaining cheese, cooked under the hot broiler for 2-3 minutes, or until the cheese starts to melt.
12. Serve on salad greens with 1-2 tablespoons of warmed refried beans on 4-6 whole-wheat baps.
13. Add a sprinkle of cheese on top, spoon over some sour cream and add the lid.

BON APPÉÉÉÉÉÉTIT

Mushroom, Spinach, and Rice Burgers

 

                    If eating alfresco, serve these burgers as part of a light lunch out in the garden or for supper. In winter try them for brunch with plenty of salad and warm crusty bread.

Serves 4-6

• 2 tablespoons mixed basmati and wild rice
• 2-3 tablespoons olive oil
• 3-4 garlic cloves, crushed
• 10½ oz/300 gr white mushrooms, chopped
• 4 cups fresh spinach leaves
• 10½ oz/300 gr canned cranberry beans, drained
• 1 orange bell pepper, seeded, peeled and finely chopped
• ½ cup slivered almonds, toasted
• 2 oz/55 gr Parmesan cheese, freshly grated
• 2 tablespoons chopped fresh basil
• 1 cup fresh whole-wheat bread crumbs
• Salt and pepper
• 2 tablespoons whole-wheat flour
• 1-2 beefsteak tomatoes, thickly sliced

1. Cook the rice in a pan of boiling water for 12-15 minutes, or until tender.
2. Drain and place in a large bowl.
3. Heat 1 tablespoon of the oil in a skillet, add the garlic and mushrooms and cook for 5 minutes.
4. Add to the rice in the bowl.
5. Reserve ½ cup spinach leaves.
6. Take the remaining spinach and lightly rinse and pat the leaves completely dry.
7. Place the spinach, beans, bell pepper, almonds, Parmesan cheese, basil, bread crumbs, and salt and pepper in a food processor and, using the pulse button, chop finely.
8. Add to the rice mixture in the bowl, mix well.
9. Shape into 4-6 equal-size burgers, coat in the flour, then cover and let chill for 1 hour.
10. Heat a heavy-bottom skillet and add the remaining oil.
11. When hot, add the burgers and cook over medium heat for 5-6 minutes on each side or until piping hot.
12. Add the tomato slices for the last 3 minutes of cooking to heat through.
13. Place each burger on a lightly sautéed large portobello mushroom, sitting on a bed of spinach, topped with the cooked tomato slices.

BON APPÉÉÉÉÉÉÉTIT

Vegetable and Tofu Burgers

 

                    Tofu is made from soybeans and since it has very little flavor it will easily absorb any flavor it is combined with. It is an excellent source of protein and is ideal for vegetarians.

Serves 4-6

• ½ cup Thai rice
• 4 oz/115 gr carrot, grated
• 6 scallions, coarsely chopped
• ½ cup unsalted peanuts
• ½ cup fresh bean sprouts
• 8 oz/225 gr firm tofu, drained weigth and finely chopped
• 1 teaspoon prepared ginger pulp
• ½-1 teaspoon crushed chilies
• 1-2 tablespoons corn oil

1. Cook the rice in a pan of lightly boiling water for 12-15 minutes, or until soft.
2. Drain and place in a large bowl.
3. Place the carrot, scallions and peanut in a food processor and, using the pulse button, chop finely.
4. Add the rice, bean sprouts, tofu, ginger, and chilies and blend together.
5. Shape into 4-6 equal-size burgers, firmly pressing them together, cover and let chill for 1 hour.
6. Heat a heavy-bottom skillet and add the oil.
7. When hot, add the burgers and cook over medium heat for 5-6 minutes on each side or until piping hot.
8. Place shredded bok choy and fresh bean sprouts on the bases of 4-6 lightly toasted sesame seed baps and top with the burgers.
9. Add lightly sautéed oyster and shiitake mushrooms and drizzle over some satay sauce, add the lid and serve with an asian-style salad.

BON APPÉÉÉÉÉÉTIT

Sweet Potato and Provolone Burgers

 

                    There are lots of interesting textures and flavors vying for our attention in these tasty burgers. For an extra cheesy kick, pan-fry some slices of provolone cheese to serve on top of the burgers.

Serves 4-6

• 1 lb/450 gr sweet potatoes, peeled and cut into chunks
• Salt and pepper
• 6 oz//175 gr brocoli florets
• 2-3 garlic cloves, crushed
• 1 red onion, finely chopped or grated
• 1-2 fresh red jalapino chilies, seeded and finely chopped
• 6 oz/175 gr provolone cheese, grated
• 2 tablespoons whole-wheat flour
• 2-3 tablespoons corn oil
• 1 lb/450 gr onions, sliced
• 1 tablespoon chopped fresh cilantro

1. Cook the sweet potato in a pan of lightly salted boiling water for 15-20 minutes, or until tender.
2. Drain and mash.
3. Cut the brocoli imto small pieces, cook in a separate pan of boiling water for 3 minutes, then drain and plunge into cold water.
4. Drain again, then add to the mashed sweet potato.
5. Stir in the garlic, red onion, chili, grated cheese, and salt and pepper.
6. Mix well and shape into 4-6 equal-size burgers, then coat in the flour.
7. Cover and let chill for at least 1 hour.
8. Heat 1½ tablespoons of the oil in a heavy-bottom skillet.
9. Add the onions and cook over medium heat for 12-15 minutes, or until softened and stir in the cilantro and set aside.
10. Add the remaining oil to the skillet, add the burgers and cook over medium heat for 5-6 minutes on each side or until piping hot.
11. Place some bitter salad greens on the bases of 4-6 lightly toasted whole-wheat baps, top with the burgers, the onions, some sweet chili or hot pepper sauce.
12. Add the lid and serve.

BON APPÉÉÉÉÉÉTIT

Poulet aux Noix de Cajou

Pour 4-6 portions

• 450 gr blancs de poulet, coupés en cubes
• 45 ml sauce de soja claire
• 5 ml vinaigre de riz
• 1 pincée de sucre
• 2 ml sel
• 3 champignons chinois déshydratés, mis à tremper 20 minutes
• 30 ml huile d'arachide
• 4 lamelles de gingembre frais
• 5 ml ail haché
• 1 poivron rouge, épépiné et coupé en carrés de 2.5 cm
• 85 gr noix de cajou, grillées

1. Dans une terrine, mettre 30 ml de sauce de soja, le vin de riz, le sucre et le sel, ajouter le poulet et laisser mariner 20 minutes.
2. Égoutter les champignons, presser de manière à exprimer l'excédent d'eau et émincer finement en éliminant les tiges dures.
3. Réserver l'eau de trempage.
4. Dans un wok préchauffé ou une sauteuse, chauffer 15 ml d'huile, ajouter le gingembre et faire revenir jusqu'à ce que les arômes se développent.
5. Incorporer le poulet et cuire 2 minutes, jusqu'à ce qu'il commence à dorer, sans être totalement cuit, retirer du wok et réserver.
6. Rincer le wok, chauffer l'huile restante, ajouter l'ail et faire revenir jusqu'à ce que les arômes se développent.
7. Ajouter les champignons et le poivron, et faire revenir 1 minute.
8. Ajouter 30 ml de liquide de trempage réservé et cuire 2 minutes, jusqu'à ce que tout le liquide soit évaporé.
9. Remettre le poulet dans le wok, ajouter la sauce de soja restante et les noix de cajou, et faire revenir 2 minutes, jusqu'à ce que le poulet soit bien cuit.

BON APPÉÉÉÉÉTIT

Butternut Squash with Cornmeal Burgers

 

                    A large root vegetable similar to celery, celeriac is ideal for these burgers since it gives an excellent flavor as well as adding texture. Firm up the burgers in the refrigerator before coating in the flour.

Serves 4-6

• 1 lb/450 gr butternut squash (8 oz/225 gr after peeling and seeding), cut into chunks
• Two-third cup water
• Generous ½ cup instant cornmeal
• 4 oz/115 gr celeriac, peeled and grated
• 6 scallions, chopped
• 1 cup pecans, chopped
• ½ cup freshly grated Parmesan cheese
• 2 tablespoons fresh mixed herbs
• Salt and pepper
• 2 tablespoons whole-wheat flour
• 2 tablespoons corn oil

1. Cook the butternut squash in a pan of boiling water for 15-20 minutes, or until tender.
2. Drain and finely chop or mash.
3. Place the water in a separate pan and bring to a boil, slowly pour in the cornmeal in a steady stream and cook over gentle heat, stirring, for 5 minutes, or until thick.
4. Remove the pan from the heat and stir in the butternut squash, celeriac, scallions, pecans, cheese, herbs, and salt and pepper to taste.
5. Mix well, then shape into 4-6 equal-size burgers, cover and let chill for at least 1 hour and coat the burgers lightly in the flour.
6. Heat a heavy-bottom skillet and add the oil.
7. When hot, add the burgers and cook over medium heat for 5-6 minutes on each side or until cooked and piping hot.
8. Place a few watercress sprigs on the bases of 4-6 cheese-topped baps, top with the burgers, and sliced tomato.
9. Squeeze over some ketchup, add the lid and served with french fries and coleslaw.

BON APPÉÉÉÉÉTIT

Yam and Red Bell Pepper Burgers

 

                    In this recipe the burgers have a smooth texture, but if you prefer then to be chunkier, blend the mixture only briefly and do not peel the bell peppers.

Serves 4-6

• 8 oz/225 gr yam, peeled and cut into chunks
• Salt and pepper
• 14 oz/400 gr canned chickpeas, drained
• 2 red bell peppers, seeded and peeled
• 2-3 garlic cloves, crushed
• ½ cup pitted black olives
• 2 tablespoons sesame seeds
• 1 tablespoon chopped fresh cilantro
• 2 tablespoons whole-wheat flour
• 2 tablespoons corn oil

1. Cook the yam in a pan of lightly salted boiling water for 15-20 minutes, or until tender.
2. Drain well and place in a food processor.
3. Add the chickpeas, red bell peppers, garlic, olives, sesame seeds, cilantro, and salt and pepper to the yam in the food processor and, using the pulse button, blend together.
4. Shape into 4-6 equal-size burgers, then coat in the flour, cover and let chill for 1 hour.
5. Heat a heavy-bottom skillet and add the oil.
6. When hot, add the burgers and cook over medium heat for 5-6 minutes on each side or until cooked and piping hot.
7. Arrange some arugula leaves on the bases of 4-6 lightly toasted cheese-topped baps and add the burgers.
8. Spoon over some hummus and a little tomato salsa, add the lid and serve with a green salad and tortilla chips.

BON APPÉÉÉÉÉTIT

Poulet Chow Mein

 

Pour 4 portions

• 250 gr nouilles aux oeufs chinoises
• 30 ml huile de tournesol
• 280 gr blancs de poulet cuits, coupés en lanières
• 1 gousse d'ail, hachée
• 1 poivron rouge, épépiné et finement émincé
• 100 gr champignons shiitake, émincés
• 6 oignons verts, émincés
• 100 gr germes de soja
• 45 ml sauce de soja
• 15 ml huile de sésame

1. Briser les nouilles en morceaux, mettre dans une terrine et couvrir d'eau bouillante, laisser reposer.
2. Dans un wok, chauffer l'huile à feu moyen, ajouter le poulet, le poivron, les champignons, l'ail, les oignons verts et les germes de soja, et faire revenir 5 minutes.
3. Égoutter les nouilles, ajouter dans le wok et faire revenir 5 minutes.
4. Arroser de sauce de soja et d'huile de sésame, mélanger et chauffer le tout.
5. Transférer la préparation dans des bols et servir immédiatement.

BON APPÉÉÉÉÉÉÉTIT

Three-Bean Burgers with Green Mayo

 

                    If you are feeling adventurous, try using a hotter variety of fresh chili in the burgers, such as a small Scotch Bonnet, habanero, or even Thai chili. Remember to seed them before using.

Serves 4-6

• 10½ oz/300 gr canned cannellini beans, drained
• 10½ oz/300 gr canned black-eye peas, drained
• 10½ oz/300 gr canned red kidney beans, drained and rinsed
• 1 fresh red chili, deseeded
• 4 shallots, cut into quarters
• 2 celery stalks, coarsely chopped
• 1 cup fresh whole-wheat bread crumbs
• 1 tablespoon chopped fresh cilantro
• Salt and pepper
• 2 tablespoons whole-wheat flour
• 2 tablespoons corn oil

Green mayo

• 6 tablespoons mayonnaise
• 2 tablespoons chopped fresh parsley or mint
• 1 tablespoon chopped cucumber
• 3 scallions, finely chopped

1. Place the beans, chili, shallots, celery, bread crumbs, cilantro, and salt and pepper in a food processor and, using the pulse button, blend together.
2. Shape into 4-6 equal-size burgers, then cover and let chill for 1 hour.
3. Coat the burgers lightly in the flour.
4. Heat a heavy-bottom skillet and add the oil.
5. When hot, add the burgers and cook over medium heat for 5-6 minutes on each side or until cooked and piping hot.
6. Place the mayonnaise, parsley, cucumber, and scallions in a bowl and mix together.
7. Serve on few spinach leaves on the bases of 4-6 lightly toasted sesame seed baps with wedges of charred red and yellow bell peppers, add the burgers and spoon over a little Green Mayo and a little salsa.
8. Place the lid on top and serve with potato wedges.

BON APPÉÉÉÉÉÉTIT

The Ultimate Vegetarian Burger

 

                    This is a fantastic burger for vegetarians and nonvegetarians alike, full of flavor, texture, and healthy foods. You can, if you like, substitute the flageolets for black-eye peas or red kidney beans.

Serves 4-6

• Scant ½ cup brown rice
• Salt and pepper
• 14 oz/400 gr canned flageolets, drained
• Scant 1 cup unsalted cashews
• 3 garlic cloves
• 1 red onion, cut into wedges
• ½ cup corn kernels
• 2 tablespoons tomato paste
• 1 tablespoon chopped fresh oregano
• 2 tablespoons whole-wheat flour
• 2 tablespoons corn oil

1. Cook the rice in a pan of lightly salted boiling water for 20 minutes, or until tender.
2. Drain and place in a food precessor.
3. Add the beans, cashews, garlic, onion, corn, tomato paste, oregano, and salt and pepper to the rice in the food processor and, using the pulse button, blend together.
4. Shape into 4-6 equal-size burgers, then coat in the flour.
5. Cover and let chill for1 hour.
6. Heat a heavy-bottom skillet and add the oil.
7. When hot, add the burgers and cook over medium heat for 5-6 minutes on each side or until cooked and piping hot.
8. Shred few romaine lettuce leaves and arrange on the bases of 4-6 lightly toasted whole-wheat baps.
9. Add the burgers, 1-2 tomato slices, and a slice of provolone cheese, flash broil 2 minutes, or until the cheese starts to melt.
10. Add the lid and serve with chutney.

BON APPÉÉÉTIT

Italian Steak Melt Burgers

 

                    Ring the changes and use mozzarella cheese, fontina, Bel Paese, or even Gorgonzola in this recipe. These delicious burgers are ideal served as a part of a barbecue party  or an informal supper dish.

Serves 4

• 1 lb/450 gr best ground steak
• 1 onion, grated
• 2-4 garlic cloves, finely chopped
• 1 small red bell pepper, seeded, peeled, and chopped
• One-tird cup pitted black olives, finely chopped
• Pepper
• 1 tablespoon tomato paste
• 2 large tomatoes, thickly sliced
• 3 oz/85 gr Gruyère cheese, sliced

1. Place the ground steak, onion, garlic, red bell pepper, olives, pepper, and tomato paste in a food processor and, using the pulse button, blend together.
2. Shape into 4 equal-size burgers, then cover and let chill for at least 30 minutes.
3. Preheat the broiler to medium-high.
4. Place the burgers on a foil-lined broiler rack and cook under the hot broiler for 3-5 minutes on each side or until cooked to personal preference.
5. Place a tomato slice on top of each burger, then place the cheese over the tomato.
6. Broil for an additional 2-3 minutes, or until the cheese starts to melt.
7. Place some radicchio and aragula leaves on the bases of 4 lightly toasted ciabatta rolls, drizzle with a little balsamic vinegar.
8. Place the burgers on top, sprinkle some Parmesan cheese shavings over them and place the lid in position.
9. Serve.

BN APPÉÉÉÉÉÉÉTIT

Porc Épicé du Sichuan

 

Pour 4 portions

• 280 gr viande de porc, coupée en fines lanières
• 15 ml huile d'arachide
• 15 ml sauce de haricots
• 15 ml haricots noirs fermentés, rincés et légèrement écrasés
• 5 ml pâte de haricots rouge (facultatif)
• 1 poivron vert, finement émincé
• 5 ml sucre
• 5 ml sauce de soja noire
• 1 pincée de poivre blanc

1. Porter une casserole d'eau à ébullition, ajouter le porc et couvrir.
2. Laisser mijoter 20 minutes en écumant la surface de temps en temps.
3. Laisser refroidir et couper en fines lamelles.
4. Dans un wok préchauffé ou une sauteuse, chauffer l'huile, ajouter la viande et faire revenir jusqu'à ce qu'elle rétrécisse.
5. Incorporer le reste des ingrédients et faire revenir 2 minutes.

BON APPÉÉÉÉÉÉTIT

Cheese and Apple Burgers

 

                    Savory cheese and sweet apple always seem to bring out the best in each other. Here they work their magic in a burger, adding melting texture and sharp flavor to the tender beef.

Serves 4-6

• 1 lb/450 gr best ground steak
• 1 onion, finely chopped
• 1-2 teaspoons whole-grain mustard, or to taste
• Pepper
• 2-3 teaspoons Worcestershire sauce
• 2 oz/55 gr Cheddar cheese, grated
• 2 Bramley apples
• 1 teaspoon butter, melted
• 2-3 teaspoons superfine sugar
• 2 oz/55 gr Gruyere cheese, thinly sliced

1. Place the ground steak in a large bowl, add the onion, mustard, pepper, Worcestershire sauce to taste, and the grated cheese.
2. Peel and core 1 of the apples, then grate and add to the bowl, mix together, then shape into 4-6 equal-size burgers.
3. Cover and let chill for 30 minutes.
4. Preheat the broiler to medium-high.
5. Peel and core the remaining apple whole, then cut into 4-6 thick slices, brush with melted butter and sprinkle with the sugar.
6. Place on a foil-lined broiler rack and cook under the hot broiler for 2-3 minutes on each side or until caramelized, set aside.
7. Cook the burgers under the hot broiler for 4-6 minutes on each side or until cooked to personal preference.
8. Top the burgers with the sliced cheese and broil until the cheese has melted.
9. Lightly toast 4-6 whole-wheat baps, top with some baby spinach leaves, and the burgers.
10. Place the apple slices on top, spoon over a little pickle and serve with a mixed salad.

BON APPÉÉÉÉÉTIT

BLT Burgers

 

                    What could be better for fans of the BLT than a BLT burger? The asparagus and avocado dip adds that extra taste dimension. When making dips or salsas, prepare them at least 30 minutes before using.

Serves 4-6

• 8 oz/225 gr Canadian bacon slices
• 1 lb/450 gr best ground steak
• 1 onion, grated
• 2-4 garlic cloves, finely chopped
• Salt and pepper
• 1-2 tablespoons corn oil

Dip

• 6 oz/175 gr baby asparagus spears
• 1 small ripe avocado, peeled, pitted, and finely chopped
• 1 tablespoon lemon juice
• 2 firm tomatoes, peeled, seeded, and finely chopped
• Two-third cup sour cream
• Salt and pepper

1. Remove any rind and fat from the bacon slices and chop finely.
2. Place bacon, ground steak, onion, garlic, and salt and pepper in a large bowl and mix well.
3. Shape into 4-6 equal-size burgers, then cover and let chill for 30 minutes.
4. Trim the asparagus and cook in a pan of lightly salted boiling water for 5 minutes, then drain and plunge into cold water.
5. When cold, drain and finely chop half the spears into a bowl, sprinkle the lemon juice over the avocado and stir in the avocado, tomatoes, and sour cream.
6. Add salt and pepper to taste, cover, and let chill until required.
7. Heat a heavy-bottom skillet and add the oil.
8. When hot, add the burgers and cook over medium heat for 5-6 minutes on each side or until cooked to personal preference.
9. Arrange lettuce greens over the bases of 4-6 toasted baps, add the burgers, the reserved asparagus, and some tomato slices.
10. Place a spoonful of dip on top, add the lid, and serve with french fries and the remaining dip.

BON APPÉÉÉÉÉÉÉÉTIT

Sauté de Noix de Saint-Jacques "Cuisine chinoise"

 

Pour 4 portions

• 450 gr noix de Saint-Jacques
• 30 ml huile de sésame
• 15 ml coriandre fraiche hachée
• 15 ml persil plat frais haché
• Nouilles de riz, en accompagnement

Sauce

• 30 ml jus de citron
• 30 ml sauce de soja
• 15 ml miel
• 15 ml gingembre frais haché
• 15 ml sauce de poisson
• 1 gousse d'ail, hachée

1. Mettre dans une terrine le jus de citron, la sauce de soja, le miel, le gingembre, la sauce de poisson et l'ail, mélanger jusqu'a ce que le miel soit dissous et incorporer les noix de Saint-Jacques.
2. Chauffer un wok ou une poêle 3 minutes, ajouter l'huile et chauffer 30 secondes.
3. Ajouter les noix de Saint-Jacques avec leur sauce, la coriandre et le persil, cuire 3 minutes sans cesser de remuer "un peu moins si les noix de Saint-Jacques sont petites", et servir immédiatement accompagné de nouilles de riz.

BON APPÉÉÉÉTIT