TURKEY FARçIE
A little delicate and a little expensive
For 6 people
Preparation: 35 min
Cooking time: 2:30
Ingredients:
1 turkey farm,
1 small raw foie gras de canard (350 g),
12 very thin slices of ham Bayonne,
800 g potato ordinary (bintje)
2 eggs, 2 cans (1 / 2 format) corn,
100 g of polenta, 100 g butter,
4 tablets chicken,
Salt and pepper.
The good agreement:
A condrieu (white from the Rhone Valley) or a crozes-hermitage red (Rhone Valley). Boil 3 liters of water with crushed tablets broth in a large pan. Let thrills 5 min, and then go for the turkey for 30 minutes of cooking simmering. After that time, drain the turkey.
Preheat oven to th 6 (180 °). Epongez much turkey and put it in a dish in the oven. Salt and pepper foie gras, move in and close the opening with wire kitchen or wooden sticks. Coat turkey of 20 g butter, and pour 10 cl water in the dish. Bake for 1 hour, basting regularly with his poultry juices. After this time, cover it with slices of ham and return to oven for 1 hour, basting occasionally.
Peel the potatoes, cut them into pieces and let them cook for 25 min in boiling salted water. Drain and réduisez-les pureed. Add 40 g butter, eggs and corn drained. Add salt and pepper, stir well. Prélevez a pellet, aplatissez-la to give him like a small cake thick. Put the polenta on a plate, posez-y the cake on its 2 sides so that the polenta adheres to the puree. Repeat until all ingredients.
At the last moment, the rest made Heat butter in large skillet stick and faites-y brown patties on both sides (several times). Book on a hot serving dish without the overlay so that they remain crisp.
Carve turkey and serve with slices of ham, having watered the pieces of drippings.
Tatin parmentière foie gras:
A little delicate and affordable
For 4 people
Preparation: 30 min
Cooking time: 35 min
Ingredients:
200 g of foie gras mi-cuit,
1 roll puff pastry,
8 large potatoes firm flesh (similar size)
2 tablets broth,
1 bouquet garni, 4 tablespoons. Soup fat goose,
Salt and pepper.
The good agreement:
A monbazillac (mellow Southwest). Peel the potatoes and wash. Put in a pan, cover with water, add shelves, 2 tablespoons of fat goose and bouquet garni. Then bake in half, or 10 to 12 min. Drain and cut into slices regular. Detail foie gras into slices.
Grease a pan with removable sleeve (preferably cast iron) of about 25 cm in diameter. Rangez-y a layer of slices of potatoes, making them overlap in the crown, and then have a second layer.
Divide the slices of foie gras on it, pour the rest of goose fat melted. Make color slightly below the potatoes over high heat 4 to 5 minutes. Remove from heat and reserve.
Preheat oven to th 8 (240 °). 15 minutes before serving, cover the pan with the dough, bring the edges in and enfournez. After 6 min, press dough to pack inside and continue cooking 10 minutes.
To serve, take off the potatoes, shaking the pan and helping you with a knife flexible. The tatin Invert onto serving plate and serve immediately.
Another presentation:
If you have multiple stoves blinis (to handle iron), you can make individual pies.
Tripoux lamb
Preparation Time: 20 minutes
Cooking time: 30 minutes
Cost: very reasonable
Difficulty: Very Easy


Ingredients for 10 people
20 tripoux lamb
4 peppers yellow
4 red peppers
2 green peppers
50 ml olive oil
50 g pine
100 g of pesto
Salt, freshly ground pepper
Preparation
Wash and dry the peppers, then cut into two, remove the seeds and detail into strips.
Put a large pot heat the olive oil; deposit pepper strips and cook 15 minutes, stirring regularly.
Pour pesto and pine nuts in the pan. Tripoux Drain and add to the casserole, cover and cook 15 minutes over low heat.
Season server and very hot.
Pastillas of kidney pork, apple and cumin
Preheat oven to 200 ° C (400 ° F.)
Preparation Time: 20 minutes
Cooking time: 25 minutes
Cost: very reasonable
Difficulty: Very Easy


Ingredients for 4 people
5 kidney pork prepared and cut into cubes
2 shallots
2 apples type golden
1 c. Coffee cumin seeds
2 c. Soup of thick cream
8 sheets of brick
2 c. Tablespoons olive oil
25 g of melted butter
Salt, pepper
Preparation
Put a skillet to heat with 1 c tablespoons oil; kidney to blow over high heat a few minutes to take a slight coloring. Remove from the heat and let the kidney dégorger on a plate.
Peel and mince the shallots. Peel the apples, remove the core and dice. Pour again 1 c tablespoons oil in skillet and bring back the diced apples and shallots; sprinkle with cumin and cook, stirring regularly, until the mixture is slightly golden.
Add the drained kidney cubes, cream, salt and pepper and cook for 10 minutes over low heat.
Spread cooked kidney at the center of the eight sheets of brick. Close as slippers, brush the top with melted butter and place on tray from oven. Bake 10 minutes in a preheated oven at 200 ° C (400 ° F).


Tab veal paprika
Preparation Time: 25 minutes
Cooking time: 1 hour
Cost: very reasonable
Difficulty: Very Easy


Ingredients for 4 people
700 g veal tabs
1 c. Curved tablespoons paprika
1 cup chicken stock
250 grams of tomato pulp
1 clove garlic
2 onions
2 c. Tablespoons raisins blond
2 c. Tablespoons olive oil
1 small jar of cream
Salt, pepper
Preparation
Cut tabs wholesale veal cubes. Peel and chop the garlic clove. Peel and mince onion.
Set to heat a casserole with olive oil. Add meat, garlic and onions and let go until golden, stirring regularly with a wooden spoon.
Sprinkle with paprika, sprinkle broth, pouring tomato pulp and raisins. Mix, salt and pepper, then cover and cook for 1 hour over low heat.
Pour into a dish and add hollow cream before serving.