Easy Recipes | Cooking Recipes | Chicken Recipes | Desserts Recipes | Chocolate Recipes | Healthy Food Recipes | Language ////
 
 Search Gourmet Recipes
 Share It:   | Click to share this post on Twitter | Subscribe in a reader
 Bookmark:   Grilled Meat Farandoles : Chef Hotels Lucien Barriere Deauville | delicious | Digg | Add to Google

Cooking Recipe Video : Grilled Meat Farandoles

 


    Restaurant: Golf
Phone:
 +33 2 31 14 24 00
Website:
 www.lucienbarriere.com
Address:
 N/A
"Only a few minutes from downtown Deauville, the exceptional "Golf Barrière de...
Grilled Meat Farandoles
Recipe Description:
  1. Cut the different types of meat in small pieces.
  2. Take a brush to cover them in oil.
  3. Following the length of the zucchini, cut 6-8 long lines from one end to the other around the zucchini.
  4. Then, cut the zucchini, as usual, into thin slices.
  5. Thus, you will have a nice decoration on their skin.
  6. Prune the tomatoes and cut them into very thin, round slices.
  7. Place the round zucchini and tomato slices alternatively in each of the 3.2 in moulds. Finish with a round tomato slice in the center.
  8. Recover all the leafs from the herbs and roughly hack them.
  9. Put all the herbs in the warm meat gravy. Add some vinegar, butter and olive oil.
  10. Put the 4 vegetable moulds on an oven plate. Salt, pepper and sprinkle with oil. Cook in the oven until the zucchinis are cooked.
  11. For the presentation, place the zucchinis and tomatoes in the middle of a large, semi-concave dish.
  12. Lay the different pieces of meat around it and sprinkle with the meat gravy and herbs. Bon appetit!
Meat Cooking Recipes on Video
Servings:
 4 People
Cooking recipe time in minutes:
 25
Recommended wine with the dish:
 Cotes de Provence rouge, Bordeaux
Difficulty level:
 Easy

Grilled Meat Farandoles

 Rezeptvideo drucken
          Cooking Recipe Ingredients:
  • 3.5 oz. smoked pork breast
  • 3.5 oz. beef fillet
  • 3.5 oz. chicken breast
  • 4 cotes d'agneau
  • 4 small chipolatas
  • 3.5 oz. veal fillet
  • 4 slices magret de canard (duck fillet)
  • 2 red tomatoes
  • 1 zucchini
  • 1 bunch of chives
  • 1 tarragon branch
  • 3 parsley branches
  • 3 chervil branches
  • 1 basil branch
  • 4 moulds (3.2 in diameter)
Sauce:
  • Meat gravy (previously recovered from the cooking or roasting)
  • Xeres vinegar
  • Olive oil
     Cooking recipe preparation instructions:
  1. Cut the different types of meat in small pieces.
  2. Take a brush to cover them in oil.
  3. Following the length of the zucchini, cut 6-8 long lines from one end to the other around the zucchini.
  4. Then, cut the zucchini, as usual, into thin slices.
  5. Thus, you will have a nice decoration on their skin.
  6. Prune the tomatoes and cut them into very thin, round slices.
  7. Place the round zucchini and tomato slices alternatively in each of the 3.2 in moulds. Finish with a round tomato slice in the center.
  8. Recover all the leafs from the herbs and roughly hack them.
  9. Put all the herbs in the warm meat gravy. Add some vinegar, butter and olive oil.
  10. Put the 4 vegetable moulds on an oven plate. Salt, pepper and sprinkle with oil. Cook in the oven until the zucchinis are cooked.
  11. For the presentation, place the zucchinis and tomatoes in the middle of a large, semi-concave dish.
  12. Lay the different pieces of meat around it and sprinkle with the meat gravy and herbs. Bon appetit!
FEATURED VIDEOS

Dried Tomatoes a la Trama
Dried Tomatoes a la Trama
Mix salt, spices, pepper, and Provence herbs in a salad bowl to obtain a smooth sauce. Cut the tomatoes in half and put some on a plate. Then, pour generously ...
Other Cooking Video Recipes
Green lentil ragout and smoked egg
Green lentil ragout and smoked egg
Wash the lentils in cold water and drain them. Cook in a saucepan with meat bouillon, onion (with clove) and thyme. Blanch the lentils. Lightly salt. Let it co...
Appetizer Recipes on Video
Goose Liver Escallops on Toasted Gingerbread
Goose Liver Escallops on Toasted Gingerbread
Squash veloute preparation: Put 1 tbsp. peanut oil in a pan and sweat the onions, garlic, and the bouquet of mixed greens. Then, add the squash, peeled and cut ...
Appetizer Recipes on Video
Beer Brioche
Beer Brioche
The brioche, an old, traditional French specialty, is a light but rich bread or cake. Brioche (to be prepared the day before): Put flour, sugar, salt, yeast, eg...
Dessert Recipes on Video

Bananas Flambeed with Rum and Soft Caramel
Bananas Flambeed with Rum and Soft Caramel
You need about 2 small bananas per person. Once the butter starts to sizzle, put the bananas into the frying pan. Colour them, then flambe. Add some syrup a...
Dessert Recipes on Video
Bass and red mullet croustillants with potatoes
Bass and red mullet croustillants with potatoes
Preparing the croustillants: Grate the potatoes. Place a thin layer of potatoes in a circle on an anti-adhesive plate. Cover the croustillants with 50 g melted...
Seafood & Fish Cooking Recipes on Videos
Green lentil ragout and smoked egg
Green lentil ragout and smoked egg
Wash the lentils in cold water and drain them. Cook in a saucepan with meat bouillon, onion (with clove) and thyme. Blanch the lentils. Lightly salt. Let it co...
Appetizer Recipes on Video
Beer Brioche
Beer Brioche
The brioche, an old, traditional French specialty, is a light but rich bread or cake. Brioche (to be prepared the day before): Put flour, sugar, salt, yeast, eg...
Dessert Recipes on Video