Apr 7

Roasted quail, mustard, peaches

1 : recette, meat Add Comment (4)

For 4 people

4 plump quail

1 tbsp mustard

2 tbsp breadcrumbs

3 ripe peaches

1 tbsp red wine vinegar

200ml cream

Butter, peanut oil, salt and pepper

PREPARATION

Season the quail with salt and pepper. In a frying pan, with a tablespoon of peanut oil lightly coat the quail on all sides and place them in a dish for the oven. Let them cool.

With the back of a spoon, paint the quail as evenly as possible with mustard and sprinkle with breadcrumbs and let stand.

Cut the peaches into 6 pieces. In the frying pan where you coated the quail add a teaspoon of butter and brown the peach pieces. Season them with salt and pepper and cook for only 1 to 2 minutes then spread them on a plate.

Pour the vinegar into the frying pan and reduce. Add the cream and 100mL water, then bring to a boil. Add 6 peach quarters and mix, then let stand in heat.

Put the quail in the oven (about 200 degrees C) for 10 minutes and serve accompanied by the peaches and sauce.

Wine suggestion:  A Chateaux Margaux such as Chateau Galiane.


Mar 24

Light mustard spring rolls

1 : recette, apetizers Add Comment (0)

LIGHT MUSTARD SPRING ROLLS

For 4 people

Preparation: 20 minutes

Cooking Time:  Approx. 5 minutes

Ingredients:

3 chicken breasts, 1 bunch coriander, 30g peanutes, 2 tbsp sweet mustard, 15g curry powder

250g fresh soy sprouts, 6 sheets rice paper, salt, ground pepper

Preparation:

Salt and pepper the chicken breasts, cook 6-7 minutes in a steam cooker

Wash and chop the coriander. Chop the peanutes. In a salad bowl, mix the sweet mustard, curry powder, half the chopped coriander and the cut peanuts. Cut the chicken in strips 4-5mm thick and add to the salad bowl, then coat in sauce. Add the soy sprouts and mix. Finish seasoning.

In a pot the same diameter as your rice paper sheets, boil water. Prepare a damp tea towel on the countertop.

Assemble the spring rolls. Take a rice paper sheet and dip it in the boiling water to soften it, then place it on the damp towel. In the middle of the disc place the chicken and seasoned soy sprouts in a sausage shape. Fold the rice paper at the ends of the sausage, then roll along its length wrapping lightly. Wrap the roll in plastic and store in the fridge.

Repeat for the remaining 5 sheets and ingredients.

To serve, remove the plastic wrap and cut the rolls in half at an angle. Serve sprinkled with the remaining coriander.