Easter: ndiro dzezororo

Veal, herb breadcrumbs, Beaufort

Kugadzirira 20 min. Kubika 5 min

Ingredients:

• Chikamu chechina chegaba reparsley flat-leaf
• 5 mashizha echives
• Chikamu chechina cheboka re chervil
• 4 tbsp. breadcrumbs
• 1 veal cutlet ye 30 g
• 10g Beaufort
• 1 zai rezvihuta
• 1 pini yemunyu
• 1 C. kofi yemvura
• 2 C. furawa yefurawa
• 1 c. chipunu chemafuta omuorivhi

Gadzirira iyo herbal breadcrumbs : simbura, omesa zvakanaka uye utete kunze kwe 1/4 bunch ye flat-leaf parsley uye 1/4 bunch ye chervil. Shamba, omesa 5 chives, zvicheke zvishoma. Cheka parsley uye chervil mashizha nenzira imwechete. Sanganisa mishonga iyi yese nemaspuni 4 ezvimedu zvechingwa. Chengetedza iyi herbal breadcrumbs mundiro.

Gadzirira veal nuggets: flatten zvakanaka 1 veal cutlet inorema 30 g. Cheka 10 g yeBeaufort kuita shavings yakanaka kwazvo uye uaparadzira pamusoro peescalope, wozoipeta kuti ivhare nepakati. Mundiro yakadzika, pwanya zai rezvihuta worirova muomelet nechidimbu chidiki chemunyu uye 1 teaspoon yemvura. Mune imwe ndiro, tambanudza 1 tablespoons yeupfu. Pfuura iyo yakashongedzwa cutlet padivi rimwe nerimwe muupfu ipapo mune yakarohwa zvihuta zai uye pakupedzisira mune herbal breadcrumbs. Pat kuti ubvise zvimedu zvechingwa zvakawandisa. Zvadaro cheka escalope mudiki cubes ye 1 x 2 cm uye ubate nedanda rehuni.

Bika upedze : kupisa pani duku ne 1 tablespoon yemafuta omuorivhi. Wedzera zvimedu uye zvibike kwemaminitsi mashanu, uchishandura kakawanda. Bvisa nuggets uye uzvidonhedze pamapepa. Zviise mundiro uye ushumire.

Zano raAlain Ducasse 

Dudzira matinji aya nemadiki madiki enyama yemombe kana yehuku. Nehuwandu uhu hwemakwenzi echingwa, iwe une zvakakwana kune chingwa cutlets chevakuru.

Zano kubva kuna Paule Neyrat

Pamwedzi gumi nemisere, anogona kutsenga tudiki diki uye anonakidzwa nekuadya ari ega. Miriwo ine nuggets idzi! Sarudzo haina kushaikwa mumabikirwo emiriwo mitsva, zvichienderana nemwaka.

© Nature Bébé rakabudiswa naAlain Ducasse Edition, vanyori Alain Ducasse, Paule Neyrat naJérôme Lacressonière. Mutori wemifananidzo: Rina Nurra Stylist: Lissa Steeter. Inowanikwa muzvitoro zvemabhuku, 15 euros.

Halibut, apuro, curry

Kugadzirira 10 min. Kubika 10 min

Ingredients:

• 1 apuro yegoridhe ye150 kusvika ku200 g
• 1 tbsp. ndimu muto
• 1 C. XNUMX teaspoon yeagave muto
• 1 tbsp. mafuta omuorivhi
• 1 C. chizi chena
• 1 banga muromo we curry powder
• 30 g halibut fillet

Gadzirira apuro: Peel apuro 1 regoridhe rinorema 150 kusvika 200 g. Icheke muzvikamu zvina uye bvisa mwoyo. Cheka zvikamu zvitatu muzvimedu. Chengetedza yekupedzisira. Isa zvimedu zveapuro mupoto ne 1 teaspoon yejisi remonamu, 1 teaspoon yeagave syrup, 1 teaspoon yemafuta omuorivhi uye 1 kikapu yekottage cheese. Sakanidza uye kubika kwemaminitsi 2-3. Wedzera 1 banga muromo we curry powder. Sanganisa uye gadzira imwe miniti imwe, wozosanganisa gadziriro iyi.

Gadzirira halibut: steam 30 g ye halibut fillet kwemaminitsi matatu. Ita shuwa kuti hapana micheto.

Pedza: cheka chikamu cheapuro chakachengetwa mumatanda maduku. Isa apuro yakabikwa pandiro. Crumble the halibut, isa pamusoro uye sanganisa. Isa zvimiti zveapuro pamusoro uye ushumire.

Zano raAlain Ducasse 

Apuro semuriwo harina kuipa. Kana iwe usingakwanisi kuwana halibut, tora fillet yemackerel kana whiting, asi chenjerera, bvisa mapfupa ose.

Zano kubva kuna Paule Neyrat

 Kana achitoda kutenderera ndiro yake uye achida kudya ari oga, tsotso dzeapuro dzinomufadza. Kana zvisina kudaro, zvicheke kuita zvidimbu zviduku uye ugomupa ne teaspoon.

© Nature Bébé rakabudiswa naAlain Ducasse Edition, vanyori Alain Ducasse, Paule Neyrat naJérôme Lacressonière. Mutori wemifananidzo: Rina Nurra Stylist: Lissa Steeter. Inowanikwa muzvitoro zvemabhuku, 15 euros.

Muto wegwayana

KWEVANHU 4-6

KUGADZIRIRA: 25 min. KUBEKA: ingangoita 1 awa

Ingredients:

• 600 g pafudzi regwayana
• 600 g yemutsipa wegwayana
• 2 tomato
• 2 clove yegariki
• 2 c. chipunu chemafuta enzungu
• 1 C. furawa yefurawa
• 1 bouquet kushongedza
• 2 masumbu emakaroti matsva
• 200 g itsva turnips
• 1 bunch rediki chena hanyanisi
• 300 g bhinzi girini
• 300 g peas itsva
• 25 g bota
• munyu, pepper, nutmeg

Kugadzirira: cheka bendekete regwayana kuita zvidimbu zvikuru, uye kora kuita zvidimbu. Nyura tomate kwemaminitsi makumi maviri mumvura inopisa, wozoitonhorera mumvura inotonhora. Dzvanyai, muise mbeu uye mopwanya. Peel uye cheka garlic. Pisa mafuta mundiro huru uye svuura zvidimbu zvegwayana. Bvisa iwo papepa rinopinza uye urase mafuta. Dzorera nyama kumudziyo, guruva neupfu uye kubika kwemaminitsi matatu, uchikurudzira. Munyu, pepper uye grate nutmeg. Wedzera tomate, garlic uye bouquet garni kune casserole dish pamwe chete nemvura shoma kuitira kuti nyama inyoro kusvika pakukwirira kwayo. Kana ichinge yavira, vhara uye simmer kwemaminitsi makumi matatu nemashanu. Bvisai karoti uye turnips, bvisai anyanisi, bvisa bhinzi yakasvibirira, bvisa peas. Isa bhotela kuti rinyunguduke mune pani inopisa uye ingosvuura karoti, hanyanisi uye turnips. Bira bhinzi bhinzi kwemaminitsi 20-3. Isai makarotsi, turnips, anyanisi uye peas mu casserole, sanganisa. Ramba uchibika zvishoma nezvishoma, wakavharwa, kwemaminitsi makumi maviri kusvika ku35. Isa bhinzi yakasvibira maminitsi mashanu usati washumira uye sanganisa zvinyoro. Shumira zvakanyanya kupisa, mune casserole dish.

© Guillaume Czerw coll.Larousse (style Alexia Janny). Recipe yakatorwa mubhuku Petit Larousse chef, Larousse editions

Grass-crusted rack yegwayana

Ingredients:

• Raki 1 regwayana rine mbabvu 6
• 40 g mumera
• 120 g zvimedu zvechingwa
• Tarragon
• Thyme
• 4 cl yemafuta ezuva

Kugadzirira: mubato (bvisa nyama yakavhara mamwe mapfupa, semuenzaniso, zvimedu, mbabvu kana madhiramu) raki yako yegwayana, isa mundiro yakakodzera hovhoni yako. Rizadze nemafuta. Fukidza nemunyu uye pepper, kubika kwemaminitsi gumi muchoto chinopisa. Bvisa iyo, ikweshe nemasitadhi. Gadzirira zvimedu zvako zvechingwa nemishonga, cheka parsley uye thyme, uwedzere kune zvingwa zvechingwa. Rongedza sikweya yako yakarukwa muzvimedu zvechingwa, inonamira kumasitadhi, isa sikweya yako kumashure muchoto kwemaminetsi mashanu kuti upe ruvara rwehuswa, cheka, shumira uye unakirwe. Iwe unogona kuperekedza square yako neratatouille.

© Comme-a-la-Boucherie.com

Gumbo regwayana muwaini tsvuku

Kune vanhu 4. Nguva yekugadzirira: maminitsi makumi matatu. Kubika nguva: 30 awa 1 maminitsi

Ingredients:

• 1 gumbo regwayana re1,3 kg
• 1 tablespoon yemafuta emuorivhi
• 40 g bota
• Hafu yebhodhoro rewaini tsvuku
• 1 clove yegaliki
• 2 hanyanisi
• 2 karoti
• 2 tumapundu twemuteme
• Ginger upfu
• 5O g yewaini confit
• Munyu pepper

Kugadzirira: tsvaga gumbo pamusoro pekupisa kwepakati kumativi ose. Bvisa gumbo uise parutivi. Mundiro imwe chete, nyungudusa bhotela, uwedzere karoti, yakasvibiswa uye diced anyanisi. Bika kwemaminitsi gumi. Tumira miriwo mundiro isina muvheni. Isa gumbo regwayana pamusoro, wedzera thyme. Bika muchoto paTh.10 (7 °) kwemaminitsi makumi maviri. Kunyorova newaini tsvuku. Wedzera confit yewaini. Dzikisa tembiricha. Ramba uchibika kweawa imwe paT.210 (20 °), uchirova gumbo nguva dzose. Ramba uchidziya gumbo. Pfuura majisi ekubika kuburikidza neChinese, kuderedza nechetatu. Rongedza kurunga. Shumira gumbo regwayana rakaputirwa nemuto uye uchiperekedzwa nemiriwo yemwaka.

© fotolia

www.larousse-cuisine.fr

Nature Bébé, rakabudiswa naAlain Ducasse Edition. Vanyori: Alain Ducasse, Paule Neyrat naJérôme Lacressonière. Mutori wemifananidzo: Rina Nurra. Stylist: Lissa Streeter. Inowanikwa muzvitoro zvemabhuku ne15 euros. Kutenda kuna Paule Neyrat uye kuna Alain Ducasse editions nekubatana kwavo.