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Beef and Rice Salad

Now that summer has arrived, we need to fill our cookbooks with lots of delicious salad recipes. This salad uses beef tenderloin, flambeed with a touch of cognac, some cherry tomatoes, and rice, which adds lots of richness to the dish. Serving the salad with a bit of shredded parmesan on top would be an excellent choice!

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Ingredients Needed for Beef and Rice Salad

1 tablespoon vegetable oil
0.25 ounce ginger, sliced
7 ounces of beef tenderloin, thinly sliced
salt
1 orange
¼ cup cognac
1 tablespoon soy sauce
1 lettuce head
6 cherry tomatoes
4 ounces of rice, cooked
parmesan, shredded

How to Make Beef and Rice Salad

  1. Heat 1 tablespoon of vegetable oil in a skillet over medium heat.
  2. Add the ginger and beef. Cook until the beef turns brown, and remove the ginger from the skillet.
  3. Season with salt and squeeze the juice out of half an orange. Add cognac, use a lighter and flambe the beef.
  4. Add the soy sauce and cook everything for 2-3 more minutes.
  5. Slice the lettuce and the cherry tomatoes. Place them in a large bowl. Add the beef, rice, shred orange zest and squeeze the juice out of the remaining orange.
  6. Serve the salad with a bit of shredded parmesan on top!

Apricot Ice Cream

For sure, apricot is not the first fruit that comes to mind when thinking of ice cream, but that doesn’t mean you shouldn’t try it. We found it delicious, especially if you reserve some apricots, caramelize and flambee, and then serve them with your ice cream.

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Ingredients Needed for Apricot Ice Cream

10 apricots
2 tablespoons of powdered sugar
1 ½ cups of whipping cream
1 tablespoon sugar
1 tablespoon cognac
½ lime

How to Make Apricot Ice Cream

  1. Remove the skins and the pits of the apricots. Keep two of them for using later on.
  2. Add the peeled apricots in a tall glass container. Use the immersion blender and blend them until smooth.
  3. Pass the blended apricots through a strainer and press, so you can obtain a smooth, clear liquid, with a sauce like consistency.
  4. Mix it with powdered sugar.
  5. Pour the whipping cream into a large bowl. Mix it until thickens, and stiff peaks appear. Add the apricot sauce and mix it with the whipped cream until smooth.
  6. Cover the bowl with plastic foil and freeze it for 2 hours.
  7. Slice the remaining apricots. Heat a saucepan over medium heat. Add the sugar and melt it.
  8. Add the apricots, cognac, and lime juice.
  9. Cook the apricots for 2-3 minutes, so you can caramelize them.
  10. Serve them on with the apricot ice cream!

Bacon-Wrapped Chicken With Caramelized Onion

Want the best and juiciest chicken? Wrap it in bacon and enjoy its delicious flavor. It’s easy to make, full of flavor, and it’s sure to impress your guests. As for the side, we welcome you to try the sugar-caramelized onion, flambeed with a touch of cognac.

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Ingredients Needed for Bacon-Wrapped Chicken With Caramelized Onion

3 tablespoons of vegetable oil
10 ounces of chicken breast
salt
pepper
2 teaspoons of butter
4 bacon slices
1 teaspoon honey
1 rosemary sprig
2 red onions s, quartered
1 onion, quartered
1 teaspoon brown sugar
2 tablespoons of cognac

How to Make Bacon-Wrapped Chicken With Caramelized Onion

  1. Heat 1 tablespoon of vegetable oil in a skillet over medium heat.
  2. Add the chicken and season it with salt and pepper.
  3. Cook it for 8 minutes per side. Add 1 teaspoon of butter before flipping it on the other side.
  4. Preheat the oven to 360°F/180°C.
  5. Place the bacon slices on your wooden board and align them next to one another. Lay the chicken in the middle of the slices and spread the honey over it.
  6. Wrap the chicken breast in bacon.
  7. Place it in a baking tray, pour 1 tablespoon of vegetable oil over it, and top it with 1 rosemary sprig.
  8. Roast the chicken for the next 15 minutes.
  9. Next heat another skillet over medium heat. Add the remaining vegetable oil and butter. Add the onion, salt, and brown sugar. Melt the sugar and caramelize the onions.
  10. Add the cognac and flambee the onions. Cook them until caramelized.

Spicy Fish Curry

Curry is a dish originating from Indian cuisine, whose common feature is the use of complex combinations of ingredients and spices. And more often than not, a rich and delicious sauce is involved. Curries can be made with veggies, chicken, lamb, and even fish. So, try our version of fish curry, and discover its wonderful flavors and aromas.

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Ingredients Needed for Spicy Fish Curry

1 tablespoon peanut oil
1 tablespoon mustard seeds
1 red onion, chopped
1 red chili, sliced
2 garlic cloves, sliced
0.25 ounce ginger, sliced
1 teaspoon chili powder
1 teaspoon turmeric
½ teaspoon salt
½ teaspoon pepper
11 ounces of white fish, thinly sliced
1 cup coconut milk
1 cup canned tomatoes
fresh coriander

How to Make Spicy Fish Curry

  1. Heat the oil in a saucepan over medium heat.
  2. Add the mustard seeds, onion, and cook them for 1 minute.
  3. Add the garlic, ginger, and chili.
  4. Season with turmeric, chili powder, salt, and pepper. Stir for half a minute.
  5. Add the sliced fish, pour the coconut milk and the canned tomatoes. Put a lid on, and let the curry simmer for 20 minutes.
  6. Add a touch of fresh coriander and cook the curry for 1 more minute.

Pesto-Stuffed Beef With Creamy Mushrooms

So you want to show off your cooking skills? We’ve got just the recipe for you to try: oven-baked beef steak stuffed with pesto sauce. And as a side, we’ve flambéed some mushrooms and cooked them in a creamy white wine and yogurt sauce.

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Ingredients Needed for Pesto-Stuffed Beef With Creamy Mushrooms

7 ounces of beef sirloin
1 tablespoon pesto sauce
pepper
salt
1 tablespoon olive oil
1 tablespoon red onion, diced
7 mushrooms, sliced
2 garlic cloves
½ cup white wine
½ red bell pepper, diced
2 tablespoons of yogurt
parsley

How to Make Pesto-Stuffed Beef With Creamy Mushrooms

  1. Preheat the oven to 400°F/200°C.
  2. Place the meat over a wooden board and spread pesto sauce over it. Season with salt, pepper and roll it. Use a string to secure it.
  3. Heat the olive oil in a skillet over high heat. Sear it in the pan, cooking it for about 2 minutes on all sides. Add the meat in the oven for the next 30 minutes.
  4. Heat the olive oil in a skillet over medium heat. Add the red onion, garlic, and mushrooms. Season with salt and pour the white wine. Use a lighter and flambe the wine. Cook until the flame disappears (you can skip the flambéing part).
  5. Add the bell pepper and cook it for about 1-2 minutes, until the veggies have softened.
  6. Reduce the heat, add the yogurt, parsley, and stir. Cook until the sauce reduces by half.
  7. When ready, place the veggies over a plate and lay the meat on top. Serve with shredded parmesan!
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