There is many people who do not appreciate the taste of lamb, and I am one of them, but with this recipe any lamb facist will change their mind! I got this recipe from a chef friend of mine.
Lamb in Escargot Butter
1 shoulder of Lamb( ask the butcher to take away the bone and flatten the meat in a square to be able to roll it)
1 bunch of fresh parsely
1 package of butter
Lots of bacon slices
4-5 pieces of garlic
Mix butter, garlic and parsely in a mixer until rather smooth. This is called escargot butter in french because this is what you often cook snails(escargot) in. Put it all on the lamb, now roll it into a roast. Put the bacon slices all around the roast so the juice stays in….Now with a thread put it together. Put the potatoes around and put in the oven for about 40 min in 180C. Let it cool down a little and enjoy…….
Hello all my friends! I just came back from a nice trip from South of France, where I stayed in St tropez and then Nice and Aix en Provence. Needless to say, that when it is hot you get lazy to cook, so here is some really fresh and simple recipes you can realize.
The easiest thing in the world, just roll fresh cheese in Parma ham, pour lots of olive oil and put in the fridge for a while before eating, great with a nice glass of wine.
As I am swedish, I made my special Gravlax and potato salad, one of the classic dishes in the summer in Sweden.
Beetroot marinated Gravlax, to be prepared 48h in advance
Prepare the salmon 48 h before. Buy a raw salmon, if its a big filet, rub it in 3 spoons of salt, 3 spoons of sugar, raw beetroot and lots of dill and the peel of a an organic lemon. Let marinate in the fridge for 48h under some weights so the juice comes of. It is beautiful when you cut it as the beetroot gives the Gravlax a nice pink color on the outside.
Mariannes Swedish Potato Salad
Cook the potatoes, small ones from the season. Cut the potato in 3. Add spring onions, sliced radish, green paprika, shives and a nice mustard sauce made with olive oil, white vinegar, mustard, salt and pepper. Voila for a lazy afternoon with friends……….
Last night I went to the famous soiree blanche in Paris, once a year a huge picnic is organized where everyone needs to bring tables, chairs and food and be dressed in white. The location is secret until last minute, literally. This year it was on pont Alexandre3, it was beautiful and an amazing experience! I was in charge of the food with my friend Melissa, we decided to do an asiatic theme as often it can be eaten cold.
We did asiatic meatballs and vegetable and shrimp nems, must I say it was a success…!
Here is the recipe of my nems
You need this to fill them:
Shrimp, peanuts, carrots, coriander, mint, chili, ruccola salad, cucumber, rice noddles and avocado.
You will need to buy rice paper and put them one by one in hot water so they become soft and you just start filling them like a nem. So easy and feel free to change the vegetables.
A nice sauce is that you mix soy sauce, fresh ginger, sesame oil, lime, garlic and chili.
These nems are very easy to store and are eaten cold. So why not create your own white picnic in the parc……
Normally a Foret Noir, Black Forest cake is not made like this, but as long there is cherries, chocolate and cream, for me it is a Foret Noir.
Here is how I do mine.
Start by doing the dough, mix 250g flour with 125g butter, 1 egg, a spoon of sugar, some salt and vanilla until it becomes like sand, now add half a glass of water and make the dough even. Put in fridge for 1h.
Now put 500g of fresh cherries with a cup of sugar in a pan and cook until it thickens.
Put the dough in a form, either rectangular or round and cook for 30 min, 180C. Cool down.
When the dough is cooled down, add the cherries. Least but not last, melt 100 g of chocolate with 20cl of cream and 2 spoons of butter and put on top of the cherries. Let cool down in the frige a couple of hours and add some whipped cream just before serving. Enjoy…..