La Table de Ju

Quantité: 6 portions Préparation: 10 min Cuisson: 0 min Difficulté: Facile

Ingrédients

- A small bunch of fresh basil
- 1 clove of garlic
- 1 clove of garlic
- White wine vinegar
- 300g mixed cherry tomatoes
- A small bunch of fresh Greek basil (optional)

Préparation

1- Rip the top off the bunch of basil, reserving a few of the smaller leaves, and put into the liquidizer with a pinch of salt & pepper, a peeled clove of garlic, a couple of good lugs of extra virgin olive oil and a splash of white wine vinegar. Whiz until you have a dark green oil. Taste and adjust the seasoning if needed.

2- Halve or quarter the tomatoes. Pour this dressing over a platter and sit the tomatoes on top. Scatter over some Greek basil leaves or smaller basil leaves and a pinch or two of salt, then take to the table and toss right before serving.

Notes
Serve with feta and spinach filo pie.

Quantité: 6 portions Préparation: 5 min Cuisson: 0 min Difficulté: Facile

Ingrédients

- 1 cucumber
- 10 black olives
- 2 tbs balsamic vinegar
- 3 spring onions
- 1/2 a lemon
- 1/2 a fresh red chilli
- 5 or 6 sprigs of fresh mint

Préparation

1- Run a fork down the length of the cucumber all around it, then halve and quarter it lengthways and cut the quarters across into 1cm chunks. Put them into a mixing bowl and set aside. Drain 10 black olives, squeeze out their stones, and tear them into another bowl. Pour over 2 tablespoons of balsamic vinegar and push down on the olives so the vinegar starts pulling out their saltiness. Trim and finely slice the spring onions, then add to the olives.

2- Drizzle 4 tablespoons of extra virgin olive oil and the juice of ½ a lemon into the olive mixture and stir really well. Deseed and finely slice ½ a red chilli and add to the bowl of cucumber. Pick the leaves from the sprigs of mint, finely slice them and add to the cucumber. Pour over the dressing, toss quickly, drizzle over a little more extra virgin olive oil and take to the table.

Notes
Serve with feta and spinach filo pie.

Quantité: 6 portions Préparation: 5 min Cuisson: 20 min Difficulté: Facile

Ingrédients

- 100g pinenuts
- 5 eggs
- 300g feta cheese
- 50g cheddar cheese
- Dried oregano
- 1 lemon
- A knob of butter + melted butter for filo pastry
- 400g prewashed baby spinach
- 1 x 270g pack of filo pastry
- Cayenne pepper or espelette pepper
- 1 whole nutmeg, for grating

Préparation

1- Get all your ingredients and equipment ready. Turn the oven on to 400°F. Put a medium(approx. 26cm diameter) ovenproof frying pan on a medium heat.

2- Put the pinenuts into the dry ovenproof frying pan to toast, tossing occasionally. Keep an eye on them.

3- Crack 5 eggs into a mixing bowl and crumble in 300g of feta. Grate in 50g of Cheddar. Add a pinch of pepper, a couple of pinches of dried oregano, zest of 1 lemon and a lug of olive oil. Once the nuts are light golden, add them to the egg mixture and mix well.

4- Put the empty frying pan back on the heat, add a little olive oil and a knob of butter and pile in half of the spinach. Gently push and move it around and add more as it wilts down. Make sure it doesn’t catch on the bottom and when there’s room, start adding the rest, stirring frequently.

5- Meanwhile, take the pastry out of the fridge. Lay a large sheet of greaseproof paper, approximately 50cm long, on the worktop, rub a little melted butter all over it, then scrunch it up and lay it out flat again. Arrange 4 filo pastry sheets in a large rectangle, overlapping at the edges, so they almost cover the paper. Rub some melted butter over them. Sprinkle over a good pinch of salt & pepper and a pinch of cayenne. Repeat until you have 3 layers. Don’t worry about any cracked bits. Remember to keep stirring the spinach.

6- Once the spinach is really nice and dense, take the pan off the heat. Add the wilted spinach to the egg mixture and grate in ½ a nutmeg. Mix well. Carefully move the greaseproof paper and filo into the empty frying pan so the edges spill over. Push it down into the sides of the pan, then pour in the egg mixture and spread it out. Fold the filo sheets over the top and let them fall where they will. Put the pan back on a medium heat for a couple of minutes to get the bottom cooking, then put the pan into the oven on the top shelf to cook for 18 to 20 minutes, or until golden and crisp.

Notes
Vraiment trop bon et super simple. Look incroyable, donc parfait pour recevoir
Serve with Cucumber salad and tomato salad
From Jamie’s meal in minutes

Recipe from Food&Wine magazine

Quantité: 12 buns Préparation: 30 min Total: 2 hrs Difficulté: Médium

Ingrédients
DOUGH
- 3/4 cup whole milk
- 1 tablespoon plus 1/2 teaspoon active dry yeast
- 1/2 cup granulated sugar
- 1 stick unsalted butter—6 tablespoons softened, 2 tablespoons melted
- 2 large eggs
- 4 cups all-purpose flour, plus more for dusting
- 1 teaspoon kosher salt
- 1 cup light brown sugar
- 2 teaspoons cinnamon
- 1 cup pecan halves

GLAZE
- 1/2 cup packed dark brown sugar
- 6 tablespoons unsalted butter
- 3 tablespoons Scotch whiskey
- 2 1/2 tablespoons sweetened condensed milk
- 2 tablespoons water
- 2 tablespoons crème fraîche
- 1 1/2 teaspoons corn syrup
- 1/4 teaspoon salt
- 1/8 teaspoon pure vanilla extract
- 1/8 teaspoon baking powder

Préparation

1- MAKE THE DOUGH: In a glass measuring cup, heat the milk in the microwave until warm, 1 minute. In the bowl of a standing electric mixer fitted with the paddle, combine the warm milk and the yeast. Add the granulated sugar and the 6 tablespoons of softened butter and mix at medium speed until the butter is broken up, 1 minute. Beat in the eggs, one at a time. Add the flour and salt and mix at low speed until incorporated, about 2 minutes. Scrape down the side of the bowl. Increase the speed to medium and mix the dough for 2 minutes longer. Scrape the dough into a lightly oiled bowl, cover with plastic wrap and let stand at room temperature for 30 minutes.

2- Preheat the oven to 325°. Spray a standard 12-cup muffin tin with nonstick cooking spray.

3- On a lightly floured work surface, roll the dough out to a 9-by-24-inch rectangle. In a small bowl, mix the light brown sugar with the cinnamon. Brush the 2 tablespoons of melted butter over the dough and sprinkle with the cinnamon sugar. Beginning at a long edge, roll up the dough as tightly as possible and pinch the seam. Cut the log into twelve 2-inch pieces and set them in the muffin cups cut side up. Cover and let stand in a warm place for 30 minutes.

4- Set the muffin pan on a baking sheet and bake for 25 to 30 minutes, until the buns are golden brown. Spread the pecans in a pie plate and toast for 10 minutes, until fragrant. Let cool, then coarsely chop the nuts.

5- MAKE THE GLAZE: In a small saucepan, bring the brown sugar, butter, Scotch, condensed milk, water, crème fraîche and corn syrup to a boil. Simmer over moderate heat until thickened slightly, about 2 minutes. Remove from the heat and stir in the salt, vanilla and baking powder.

6- Unmold the buns. Pour the glaze over the hot buns and sprinkle with the pecans. Let stand until the buns have soaked up some of the glaze and are cool enough to eat, about 20 minutes. Serve warm.

Notes
Perfect for brunch : )

Quantité: 2 portions Préparation: 10 min Cuisson: 10 min Difficulté: Facile

Ingrédients

-500 g de merguez (ou saucisses de votre choix)
-300 g de couscous
-1 c. à soupe de zestes de citron finement râpés
-2 c. à soupe de beurre
-50 g de noix de pin grillées
-1/2 c. à thé de piment d’espelette
-300 ml de bouillon de poulet
-Sel et poivre au goût
-2 gousses d’ail pilé et haché
-1 oignon rouge coupé finement
-4 c. à soupe de coriandre fraîche hachée
-50 g de roquette et d’épinard
-5 c. à soupe de jus de citron
-3 c. à soupe d’huile d’olive
-quelques gouttes d’huile d’argan (au goût)

Préparation

1- Faire cuire les merguez sur le gril ou à la poêle, couper en rondelles et réserver.

2- Dans un petit chaudron, faire bouillir le bouillon de poulet. Une fois à ébullition, retirer du feu, placer la semoule, le zeste de citron, le beurre, l’ail et le piment. Mélanger et laisser le couscous gonfler quelques minutes. Saler et poivrer.

3- Dans un autre bol, mélanger l’oignon, la roquette, la coriandre et le jus de citron.

4- Mélanger les ingrédients des deux bols, ajouter un filet d’huile d’olive et servir la salade. Ajouter les rondelles de merguez.

Notes
Un couscous en salade.

(Grill it! magazine, 2009, p.45)

Quantité: 4 servings Préparation: 25 min Marinade: 4 h Cuisson: 37 min Difficulté: Facile

Ingrédients

- 4 bone-in pork loin chops or pork rib chops, cut 1 1/4 to 1 1/2 inches thick
- 1 12-ounce bottle honey wheat beer
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/2 tsp coarsely ground black pepper
- 4 ounces white Cheddar, shredded or blue cheese, crumbled (1 cup)
- 2 green onions, thinly sliced
- 2 tbsp chopped walnuts, toasted

Préparation

1- Place pork chops in 2-gallon heavy self-sealing plastic bag set in 4-quart bowl; set aside. In small bowl combine beer, garlic, olive oil, salt and pepper; pour over pork. Seal bag; marinate in refrigerator 4 hours or up to 24 hours, turning bag occasionally. Drain pork chops, discarding marinade.

2- For charcoal grill, arrange preheated coals around drip pan. Check for medium heat above pan. Place pork on grill rack over drip pan. Cover; grill for 35 to 4o minutes or until done (160 degrees). (For gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place pork on unheated side of grill rack. Cover and grill as above.)

3- Meanwhile, for topping, in small bowl stir together cheese, green onions, and nuts. Spoon mixture over chops. Cover and grill 2 to 3 minutes more or until cheese is melted. Season to taste with salt and pepper.
sliced crosswise 1/4 inch thick

Notes
When grilling is almost complete, sprinkle a mixture of cheddar and nuts on the pork. It will melt into a luscious saucelike topping.

(from Delicious magazine Australia)

Quantité: 4 portions Préparation: 15 min Cuisson: 15 min Difficulté: Facile

Ingrédients

- 3 bacon rashers
- 1 tsp coriander seeds, toasted
- 2 long red chillies, seeds removed (or Harissa)
- 2 avocados
- 1/4 red onion, finely chopped
- 1 tomato, seeds removed, chopped
- 1/2 bunch coriander, leaves chopped
- 1 tbs lime juice, plus wedges to serve
- 1 tbs olive oil
- 12 scallops without roe
- 4 slices sourdough bread, toasted
- Micro herbs (see note) or small coriander leaves, to serve

Préparation

1- Preheat oven to 190°C and line a tray with baking paper. Lay bacon on tray and bake for 15-20 minutes until crisp and quite dry. Transfer to a paper towel-lined plate and allow to cool. Place bacon and coriander seeds in a small processor and process to a fine dust (alternatively, chop very finely).

2- Thinly slice 1 chilli and set aside to garnish, then finely chop remaining chilli and place in a mortar or large bowl with avocado, onion, tomato, coriander leaves and lime juice. Mash with pestle or a fork until you have a coarse paste.

3- Heat oil in a pan over high heat. Season scallops, then cook for 30 seconds on each side or until just opaque. Spread avocado mixture on toast. Top each with 3 scallops, then scatter with the bacon dust, sliced chilli and herbs. Serve with lime wedges.

Notes
Cette recette est supposée être pour le déjeuner, mais je la trouve parfaite pour le souper accompagnée d’une salade toute simple. Un vrai délice!

Aussi, c’est une bonne idée de frotter les tranches de pain grillées avec une gousse d’ail.

Sur des craquelins, peut aussi être servi en entrée.

Quantité: 1 portion Préparation: 5 min Cuisson: 15 min Difficulté: Facile

Ingrédients

- 2 frozen onion rings
- 1/4 pound ground beef
- breadcrums
- 1 pack of oinion soup base
- 1 sesame-seed hamburger bun
- 2 slices pre-cooked bacon
- Salt and pepper (to taste)
- 1 slice cheese
- 2 tb spoon Bull’s Eye original Flavor barbecue sauce (see Note)

Préparation

1- Bake or deep-fry the onion rings according to the package directions.

2- Mix the meat, the breadcrums and the onion soup mix. On waxed paper, form hamburger into 5-inch round patty. Freeze for at least an hour. Keep any spares frozen until needed. Obviously you’ll do this in advance.

3- Preheat either an outdoor gas barbecue, or an indoor electric one. After it is pre-heated, place the still-frozen beef patty on the grill, pressing down firmly for 4 to 5 seconds (this will get you the grill marks). Salt liberally. Cook for 3 minutes (gas) or 5 to 6 minutes (electric). Eyeball it — if it looks ready to turn, turn it.

4- Toast the faces of the bun (top and bottom) on a 375 degree electric griddle. They should be an even tan color.

5- Microwave the pre-cooked bacon slices 35 to 45 seconds to crispen or re-heat on the BBQ.

6- Spread 1 tablespoon of the barbecue sauce on the faces of each toasted bun, top and bottom. Place the cooked onion rings after the sauce on the bottom bun. Next stack the cooked beef patty, then the cheese and the 2 bacon slices, crossed over each other like an X.

7- Top off the sandwich with the top bun.

Notes
You must use this brand and variety to make it taste just like Carl’s. Other brands will produce different, but still tasty results.

This article was first published in Saveur in Issue #127

Quantité: 4 portions Préparation: 10 min Cuisson: 15 min Difficulté:Médium

Ingrédients

- 1 1⁄2 cups shredded green cabbage
- 2 limes (1 cut into wedges)
- 1 1⁄2 tbsp. kosher salt, plus more to taste
- 2 cups flour
- 1⁄2 cup cornstarch
- 1 12-oz. bottle dark beer
- 1 egg
- Canola oil, for frying
- 1 lb. boneless, skinless red snapper, cut into 1 1⁄2″ strips
- 2 tsp. chili powder
- 16 corn tortillas
- 1⁄4 red onion, thinly sliced
- 4 sprigs cilantro, chopped
- 1 tomato, cored and chopped
- Sour cream or crema
- Mexican hot sauce

Préparation

1- In a bowl, combine cabbage and juice of 1 lime; season with salt, to taste; chill. In another bowl, whisk together 1 1⁄2 tbsp. salt, 1 1⁄2 cups flour, cornstarch, beer, and egg to make a batter.

2- Pour oil into a 5-qt. Dutch oven to a depth of 2″; heat until a thermometer reads 375˚. Sprinkle fish with chili powder and salt. Put remaining flour on a plate. Dredge fish in flour; shake off excess. Working in batches, dip fish in batter and fry until crisp, about 3 minutes. Transfer to a rack set inside a sheet pan; keep warm in 200˚ oven.

3- Heat a skillet over medium-high heat. Working in batches, add tortillas; cook, flipping, until warmed. To serve, layer 2 tortillas together, fill with some of the fish and cabbage, squeeze with a lime wedge, and garnish with onion, cilantro, tomato, sour cream, and hot sauce. Repeat.

Notes
Adding beer to the batter will help the fish for these tacos fry up golden brown.

Gracieuseté de ma petite soeur

Quantité: 6 portions Préparation: 10 min Cuisson: 25 min Difficulté: Facile

Ingrédients

- 1 courge musquée
- 4 pommes du Québec
- 1 oignon
- 1,5 tasse d’amandes effilées
- 2 c. à soupe de beurre
- 1,5 litre de bouillon de poulet
- Sel et poivre

Préparation

1- Peler la courge et les pommes. Enlever les graines de la courge puis couper le
tout en gros dés. Couper aussi l’oignon et les pommes.

2- Dans une grande casserole, faire fondre le beurre, ajouter la courge, les pommes et l’oignon. Cuire jusqu’à ce que les premières gouttes de liquide apparaissent.

3- Verser le bouillon de poulet et ajouter les amandes, puis laisser mijoter à feu moyen pendant 20 min. Saler et poivrer.

4- Quand tous les légumes sont cuits, les passer au robot culinaire, puis remettre le mélange dans la casserole.

Notes
Comme garniture, croutons et cubes de pomme poêlés avec fromage cheddar ou encore de la crème mélangée avec un peu de moutarde de dijon.