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French cuisine recipes - 14 recipes

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How to trim and tie a roast

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Top rated French cuisine recipes

By

Preheat the oven to 200 ° C

  • 2 salmon steaks
  • 8 tbsp pesto
  • 8 tbsp almond purée
  • coarse salt
  • Mixted seeds (pumpkin seeds
  • pine nuts
  • sunflower seeds ...)
3.2/5 (163 Votes)

By

Prepare the salmon: Remove any bones with clean tweezers

  • For salmon:
  • 300 g or 350 g salmon fillet
  • without skin
  • 30 g poppy seeds
  • salt & pepper
  • a dash of olive oil
  • For the rocket sauce:
  • 2 handfuls of rocket salad
  • 3 tablespoons olive oil
  • 2 tbsp water
  • 1 pinch of salt
  • For the salad:
  • 3 handfuls of rocket salad
  • 200 g snow peas
  • 2 handfuls of peas (fresh or frozen)
  • ½ bunch of chives (10g)
  • 2 tbsp olive oil
  • 2 tsp rice vinegar
  • 1/2 tsp Wasabi paste (adjust amount to suit your taste)
  • salt & pepper
4.3/5 (40 Votes)

By

Cut off the tips of the asparagus (about 2cm) and throw away the stalks

  • 14 green asparagus
  • 500g broad beans
  • 5 spring onions
  • 4 cm ginger
  • 2 cloves of garlic
  • 1 tablespoon olive oil
  • 100 ml sherry
  • 125g wheat
  • 2 bay leaves
  • 200g frozen peas
  • 600 ml stock (chicken)
  • ice cubes
  • Freshly ground pepper
  • salt
  • 1 bunch of mint
  • 1 bunch of parsley
4.1/5 (53 Votes)

By

Melt the butter over low heat

  • 30g butter
  • 30g flour
  • 1/2 litre milk
  • salt & pepper
4/5 (55 Votes)

By

Clean the mussels: remove the barnacles and scrape them

  • - 8 kgs of mussels
  • fairly large
  • - 6 kgs of onions
  • - 500 gr of of Dijon mustard
  • - 4 cloves of garlic
  • - 2 litres of regular white wine
  • - Salt and pepper
  • - 1 glass of olive oil
  • - A bunch of thyme
3.5/5 (95 Votes)

By

Cut the venison into cubes, about 50 g each

  • 900 g venison (shoulder
  • haunches)
  • 100 g of fresh pork rind
  • 1 ham bone
  • 2 small onions pricked with cloves
  • 2 carrots
  • sliced
  • zest of one orange untreated
  • 1 bouquet garni (thyme
  • bay leaf
  • savory
  • cinnamon stick)
  • 3 cloves of garlic
  • a bit of beef stock
  • 1 litre of red wine
  • olive oil
  • salt and pepper
4.1/5 (34 Votes)

By

Peel and chop the onions. Melt them in 2 tablespoons of hot olive oil, 10 minutes, then pour the Madiran red wine, ...

  • 320 g of Foie Gras
  • ready to eat
  • 2 pears
  • 4 onions
  • 4 bunches of red currants
  • 3 egg whites
  • 130 g butter
  • 100 ml + 2 tablespoons olive oil
  • 100 g flour
  • 100 g pine honey
  • 30 g caster sugar
  • 1 pinch of baking soda
  • 1 teaspoon of cinnamon
  • 1 clove
  • powdered
  • 1 tsp of aniseed
  • 100 ml Madiran wine
  • 100 ml of sherry vinegar
  • Salt and pepper.
3.1/5 (72 Votes)

By

Put the butter, milk and flour into a pan on a high heat

  • 500ml milk (1 pint)
  • 30g plain flour
  • 30g butter
  • (flavourings)
  • nutmeg
4/5 (10 Votes)

By

Lightly brown the chicken on all sides in a large pan with 40g butter and 1 tablespoon oil

  • 4 yellow nectarines
  • 1 chicken (3kg)
  • cut into pieces
  • 1 bottle of red Burgundy wine
  • 150 g smoked bacon
  • 2 bunches of spring onions
  • 1 clove of garlic
  • 1 star anise
  • 1 bouquet garni
  • 50 g butter
  • 2 tbsp oil
  • 2 tbsp flour
  • salt
  • Pepper
3.2/5 (58 Votes)

By

Cut up the chicken, salt and pepper and set aside

  • Ingredients for 7-8 people:
  • 1 chicken 2.5 kg
  • 50 g of duck fat
  • 20 g butter
  • 100 g smoked bacon lard
  • ¾ litre of red wine
  • 4 onions
  • 2 cloves of garlic
  • 1 large carrot
  • 3 bay leaves
  • 2 sprigs of thyme
  • lemon
  • 250 g fresh button mushrooms
  • 2 tablespoons of flour
  • cognac
  • nutmeg
  • salt and pepper
3.2/5 (46 Votes)

More French cuisine recipes

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