Blade roast marinated in red wine

 

6 servings

1 blade roast of 1.5 kg

The marinade

1 onion, cut into slices

2 sprigs of rosemary, leaves

2 cloves of garlic, minced

125 ml red wine

30 ml red wine vinegar

15 ml sugar

2 ml ground black pepper

60 ml olive oil

2 ml salt

In a container, mix all the marinade ingredients; place the chuck roast in the marinade, cover and refrigerate for 6 to 12 hours.

Place the roast in a baking dish, drizzle with the marinade; cover and place in the oven at 300F/150C for 4 hours.

Serve.

BON APPÉTIT

Roast Pork and Yellow Potatoes

 

6 servings

• 1 tied pork loin roast of approximately 1.5 kg
• 4 cloves of garlic
• 30 ml sugar
• 15 ml salt
• 2 ml ground black pepper
• 15 ml mustard powder
• 15 ml vegetable oil
• 4 Yukon Gold potatoes, peeled and cut into 6

1. Lightly score the pork roast to insert the garlic cloves.
2. In a small bowl, combine sugar, salt, pepper, mustard and vegetable oil; rub the roast well with this mixture.
3. Place the roast in a casserole dish; cover and cook for 2 hours in the oven at 300F (150C).
4. Remove the cover; place the potatoes in the cooking fat of the roast and continue cooking uncovered for 1 hour at 350F (175C).
5. Serve.

BON APPÉTIT

Roasted potatoes

 

                Don't hesitate to serve these potatoes with a delicious homemade mayonnaise.

4 servings

• 6 Yukon Gold potatoes, cut into quarters
• 60 ml olive oil
• 5 ml sweet paprika
• 5 ml dried oregano
• 2 ml ground black pepper
• Zest of 1 lemon
• 2 ml cayenne pepper
• 5 ml salt
• 5 ml sugar

1. In a large bowl, combine all ingredients.
2. Spread everything on a baking sheet covered with parchment paper; bake for 30 minutes in the oven at 400F (200C).
3. Serve.

BON APPÉTIT

Roasted Cod with Clams

 

4 servings

• 1 cod fillet of 800 gr with skin
• Salt and pepper
• 15 ml flour
• 30 ml olive oil

Clam sauce

• 15 ml butter
• 2 shallots, chopped
• 20 clams, cleaned
• 125 ml white wine
• 125 ml cream 35%
• 8 fresh sorrel leaves, finely chopped
• Salt and pepper

1. Season the cod fillet well on the flesh side; sprinkle the skin with flour, taking care to shake off the excess.
2. Place the fillet flesh side down on a lightly oiled baking tray; Also lightly oil the skin of the fish and put in the oven for 20 minutes at 400F (200C).
3. Meanwhile, in a large saucepan, melt the butter and brown the shallots for 3 to 4 minutes; add the clams, white wine and cream.
4. Cover and cook 5 to 6 minutes; when the clams begin to open, add the sorrel and season.
5. When the clams are completely open, remove the sauce from the heat.
6. Serve roasted fish topped with clam sauce.

BON APPÉTIT

Exquisite roast rabbit

 

2 to 4 servings

For the dried tomato marinade

• 15 ml sherry vinegar
• 4 cloves of garlic
• 4 anchovy fillets
• 4 green onions
• 8 dried tomatoes
• 15 ml Dijon mustard
• 80 ml olive oil
• Salt and pepper
• 5 ml sugar

For the rabbit

• 1 rabbit, cut into 7 pieces
• 14 slices of lean smoked bacon (bacon)

Cut up a whole rabbit

1. Cut the rabbit in half at the junction of the ribs and the saddle.
2. Separate the two rear thighs from the saddle.
3. Cut the saddle into three equal pieces.
4. Separate the two front legs from the rib cage.
5. We obtain 7 pieces: two thighs, three pieces of saddle and two front legs.

Preparation

1. In a food processor, combine all the marinade ingredients; in a bowl, mix the rabbit pieces with the marinade, cover and place in the refrigerator for 2 to 12 hours.
2. On a work surface, roll each marinated piece of rabbit in two slices of bacon; Arrange the pieces of meat in a roasting dish, taking care to place the side with the bacon end towards the plate.
3. Cook for 45 minutes at 350F/175C.

Serve the rabbit with a sauce.

For a creamy sauce, collect the cooking juices from the rabbit, add 60 ml of 35% cream and the juice of ½ lemon. Season and cover the meat with the sauce before serving.

BON APPÉTIT

Classic Roast Beef

 

                Roast beef, or roast beef in English, is a traditional English dish made from oven-roasted beef. In France, by derivative, we therefore pejoratively call the English “roast beef”.

6 servings

1 onion, chopped

4 sprigs of fresh thyme, leaves removed

30 ml Dijon mustard

15 ml Worcestershire sauce

Salt and pepper

1 roast beef of approximately 2 kg

30 ml vegetable oil

125 ml red wine

250 ml water

In a bowl, combine onion, thyme, mustard, Worcestershire sauce, salt and pepper; rub the roast with this mixture.

Place the roast in a baking dish, drizzle with vegetable oil, and pour the red wine and water around it.

Place in the oven for 15 minutes at 450F (230C); reduce oven temperature to 300F (150C) and continue baking for 50 minutes.

Baste the roast every 30 minutes with its cooking juices.

The internal temperature should reach 130F (55C) in the heart of the roast; Remove from the oven, cover with aluminum foil and let the meat rest for 10 to 15 minutes before serving.

BON APPÉTIT

The Wings of the Barracks

 

4 servings

• 24 chicken wings

Hot marinade

• 60 ml ketchup
• 30 ml white vinegar
• 30 ml sugar
• 60 ml hot sauce of your choice (sriracha, piri-piri, sambal oelek, etc.)
• 15 ml steak spices

1. In a large bowl, mix all the ingredients and marinate in the refrigerator for at least 2 hours.
2. Place the chicken on an oiled baking sheet and bake at 400F (200C) for 20 minutes; flip the wings and continue cooking for 20 minutes.
3. Flip the wings one last time and continue cooking for 20 minutes.
4. Serve the wings with a little sour cream flavored with onion powder and herbs of your choice.

BON APPÉTIT