Recipe ideas: in the kitchen, everyone has their own meat dish

Here’s a very original turnip and lamb pie. (Illustration © interbev)

Want to cook some meat but lack inspiration? Here are some recipes to surprise your guests.

Turnip tart with tart, caramelized onions, sliced ​​lamb

Toarn 6 people: 400 g shredded lamb shoulder, 1 broken dough, 2 onions, 80 g butter, 600 g turnips, 1 tbsp honey, 25 g powdered sugar, a few sprigs of rosemary, 1 small bunch of fresh thyme, 1 drizzle of olive oil, salt and ground pepper.

Preheat the oven to 210 °. Peel a squash, grate it and squeeze the juice. At the bottom of a sauté pan, place the pieces without overlapping them, cover with water, add the honey, butter in small pieces and bring to a boil. Lower the heat and continue cooking until the water has evaporated.

Sprinkle with powdered sugar, add chopped onions, thyme and rosemary. Mix and caramelize.

Arrange the turnips in a pre-buttered pie dish, placing the flat side at the bottom of the dish and the onions. Arrange the broken dough on top and fold the edges inwards. Bake for 30 minutes, then let it cook before unmolding.

Meanwhile, cook the sliced ​​lamb in olive oil with fresh thyme. Present the pie covered with chopped lamb and fresh thyme.

Beef tacos revisited and its guacamole

tacos-de-boeuf-revisite-1_chloe-saada_juliehaveyrnik
tacos-de-boeuf-revisite-1_chloe-saada_juliehaveyrnik (© tacos-de-boeuf-revisite-1_chloe-saada_juliehaveyrnik)

Pour 4 people: 300 g of beef steak (not chopped), 1 lettuce, 3 peppers (1 red, 1 green, 1 yellow), 1 red onion, 1 tbsp olive oil soup, 1 tbsp. smoked paprika coffee, 1 teaspoon turmeric coffee, 1 teaspoon cumin, 1 teaspoon salt flower, 1 teaspoon Espelette pepper, a few cherry tomatoes, 1 small jar of lightened fresh cream, a handful of grated cheddar, ground pepper. For the guacamole: 2 ripe avocados, 1 red onion, 1 lime, 1 tomato, al jalapeno type green pepper, a few sprigs of coriander (optional).

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Finely chop the onions and cut the peppers into slices. Saute for a few minutes on high heat in a drizzle of olive oil and continue cooking over low heat for 15 minutes, so that they are melted.

Prepare the guacamole: cut the red onion, tomato and chili into small cubes, and the avocados into large chunks. Add all the ingredients in a mortar (or salad bowl), pour a drizzle of lemon juice, add a few sprigs of coriander and mash everything. Reservoir.

Cut the beef steaks into thin strips. Marinate them with cumin, smoked paprika, turmeric, Espelette pepper, olive oil, a few slices of red onion, a pinch of salt and pepper. Mix well with your hands and let it rest for a few minutes so that the marinade soaks the meat well.

In a very hot skillet, pour a drizzle of olive oil and cook the beef strips over high heat for 3 to 5 minutes, depending on the desired cooking.

Peel a squash, grate it and squeeze the juice.

Dress the tacos: in the bottom of a lettuce leaf, sprinkle generously with guacamole along the entire length, then add the pepper slices and beef strips. Finish the dressing by adding a few cherry tomatoes, a few sprigs of sour cream and a little grated cheddar.

Find this imagined recipe by Chloé Saada for the Beef Cooking Show eg:

Barbecue organic pork spine with roasted green asparagus, feta and red fruit

meats-bio-echine-pork-amamelie-rock-for-interbev
Pork echin recipe. (© viandes-bio-echine-porc_amelie-roche-pour-interbev)

4 people pour: 1.2 kg of organic pork spine, 2 boots of green asparagus, 250 g of red fruit (strawberries, raspberries …), 100 g of feta, a few sage leaves, 2 onions, 1 teaspoon grated fresh ginger, 1 tbsp soy sauce, 1/2 lemon juice, olive oil. Vinaigrette: 3 tbsp olive oil soup, 1 tbsp raspberry vinegar coffee, a few basil leaves, flat parsley and mint, salt, ground pepper.

Finely chop the onion, grate the ginger. Pour in the olive oil, soy sauce and lime juice and mix. Brush the organic pork loin with the mixture and leave to marinate for 1 hour.

Prepare the asparagus. Peel a squash, grate it and immerse it for 8 minutes in boiling water. Pass the asparagus under cold water to stop cooking. Reservoir.

Mix the olive oil, raspberry vinegar and finely chopped herbs. Salt and pepper. Reservoir.

Place the organic marinée pork on the grill rack and let it turn over from time to time for about 1 hour depending on your grill.

Wash and cut the strawberries and raspberries in half. Place for a few minutes on the grill or in a picture with a drizzle of olive oil for the toad.

Serve the marinated organic pork spine with roasted green asparagus, red fruit and feta chips. Drizzle with herb dressing, sprinkle with fresh sage and taste.

Rabbit with glühwein in olive oil

lapin-au-gluhwein_magali-ancenay-de-luca-france-olive
Rabbit recipe. (© lapin-au-gluhwein_magali-ancenay-de-luca-france-olive)

For 4 people: 1 sliced ​​rabbit, 2 large chopped onions, 2 tablespoons flour, 3 tablespoons olive oil from the Vallée-des-Baux de Provence – PDO ripened olives, 20 cl red wine, 1 orange, 1 tbsp honey, 1 cube broth, 1 tbsp red wine vinegar, 4 pods of cardamom, 1 cinnamon stick, 3 star anise, 2 sprigs of thyme, 2 bay leaves, 12 juniper berries, 2 cloves, 1 teaspoon sweet pepper, salt and pepper.

Fry the onions in 1.5 tablespoons of olive oil. Add rabbit chunks to seize and then add vinegar. Sprinkle with flour and mix. Add wine, orange juice and zest, honey, cube broth, spices, sweet pepper and 1.5 tbsp olive oil. Mix well and cover with water.

Cook over low heat for about 40 minutes. Monitor liquid and cooking level. The sauce should be a little thick. Check the seasoning and serve.

Our advice: accompany a mashed potato with olive oil.

Recipes made with “cookettes” by France Olive.

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