Cooking Recipe Video :
Carre d'agneau Terre depices
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Restaurant: Le Mas de Peint
Chef: Lucille et Jacques Bon
Rank This Chef's Recipe Average Rating: 2/ 3 - 2 votes Viewers Video Rating Average Rating: 4.3/ 5 - 7 votes - 52,369 views
Recipe videos for the weekend
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Restaurant: Le Mas de Peint
Phone:
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+33 4 90 97 20 62 |
Website:
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www.masdepeint.com |
Address:
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Le Sambuc |
| "Lucille and Jacques Bon have opened the doors of their domestic house at the heart of the... |
Carre d'agneau Terre depices
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Recipe Description:
- The day before cooking, peel the celery and put them in the robot. It has to look a bit like hard wheat semolina. Let them dry in a plate the whole night.
- Prepare the vegetables that will be cooked in a saucepan.
- Boil the shallots in oil. Clean the potatoes and add them, previously blanched, the turnip, garlic, string beans, carrot, leek and tagine. Pour 1 liter water inside. After 5-6 minutes cooking, add the fava beans and rosemary. Continue to cook for another 5 minutes.
- Put the celery in a saucepan with some water, butter, cooking gravy from the vegetables and the Corinth grapes. Cook for about 4 minutes. Put all aromatics into the robot, in order to obtain a minced dough. Then, store it.
- Boil the carre dagneau from each side in a saucepan on full flame, enriching the cooking with a tbsp. of peanut oil. Salt and pepper.
- Put the carre d'agneau for 5 minutes in the preheated oven (thermostat 6-7). Then, take it out, cover it with the aromatic preparation above and put it again in the oven for another 10 minutes, same temperature.
- After the cooking, let the carre dagneau rest for a few minutes at a convenient, ambient temperature. Put the cooking plate of the carre dagneau on a full flame and deice it with a ladle of the vegetable cooking stock.
- Present the serving dish by taking some celery, lightly seasoned, a composition of vegetables and potatoes, and finally, the carre dagneau.
- Recover the cooking gravy from the meat and put it in a tin-plate. (passez-le dans une etamine). Pour sufficient sauce on the dish. Bon appetit!
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Meat Cooking Recipes on Video
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Servings:
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4 People |
Cooking recipe time in minutes:
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40 |
Recommended wine with the dish:
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Pauillac cru classe Chateau Lynch-Bages |
Difficulty level:
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Easy |
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Carre d'agneau Terre depices
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Cooking Recipe Ingredients:
- 0.9 lbs. carre dagneau de 4 cotes (cotes mises a nues)
- 0.53 oz. tagine
- 2 oz. new shallots
- 0.55 lbs. fava beans
- 2.54 oz. potatoes (pommes de terre grenaille)
- 1 rosemary branch
- 1 turnip
- 4.4 oz celery
- 4 garlic cloves
- 0.7 oz. Corinth grapes
- 3.18 oz. string beans
- 1.69 cups peanut oil
- 1 carrot
- 0.53 oz. butter
- 2 poireaux
- 1 oz. salt, pepper
Aromatics for the carre dagneau: - 0.7 oz. cumin
- 0.04 oz. dried allspice
- 4 garlic cloves, minced
- 0.55 lbs. minced onions
- 1 bunch of parsley
- 1 tip of saffron powder
- 1 bunch of coriander
- Fine salt
- 0.21 oz. cinnamon powder
- Oil
- Lemon juice
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Cooking recipe preparation instructions:
- The day before cooking, peel the celery and put them in the robot. It has to look a bit like hard wheat semolina. Let them dry in a plate the whole night.
- Prepare the vegetables that will be cooked in a saucepan.
- Boil the shallots in oil. Clean the potatoes and add them, previously blanched, the turnip, garlic, string beans, carrot, leek and tagine. Pour 1 liter water inside. After 5-6 minutes cooking, add the fava beans and rosemary. Continue to cook for another 5 minutes.
- Put the celery in a saucepan with some water, butter, cooking gravy from the vegetables and the Corinth grapes. Cook for about 4 minutes. Put all aromatics into the robot, in order to obtain a minced dough. Then, store it.
- Boil the carre dagneau from each side in a saucepan on full flame, enriching the cooking with a tbsp. of peanut oil. Salt and pepper.
- Put the carre d'agneau for 5 minutes in the preheated oven (thermostat 6-7). Then, take it out, cover it with the aromatic preparation above and put it again in the oven for another 10 minutes, same temperature.
- After the cooking, let the carre dagneau rest for a few minutes at a convenient, ambient temperature. Put the cooking plate of the carre dagneau on a full flame and deice it with a ladle of the vegetable cooking stock.
- Present the serving dish by taking some celery, lightly seasoned, a composition of vegetables and potatoes, and finally, the carre dagneau.
- Recover the cooking gravy from the meat and put it in a tin-plate. (passez-le dans une etamine). Pour sufficient sauce on the dish. Bon appetit!
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