You might think I’m crazy to post a fresh and light recipe (if you don’t put too much oil) when the temperatures are suddenly dropping. Well, we often overindulge in…]]>
Tabbouleh
You might think I’m crazy to post a fresh and light recipe (if you don’t put too much oil) when the temperatures are suddenly dropping. Well, we often overindulge in things dripping with cheese and comfort food during the winter. I wanted, after the holidays, after the galettes des rois, after the multiple foies gras, to eat a very fragrant, fresh and light tabbouleh to accompany chicken, smoked salmon etc… I don’t give here the real Lebanese version of tabbouleh, because it is simply not the one I prefer. It is however delicious for some, but I find that there is too little semolina (almost none in fact!) and a lot of herbs. I give you my basic version to always get a very fresh and fragrant tabbouleh. You can then adapt it to your taste by adding your favorite ingredients! So let’s stop buying those inane, oil-laden tabboulehs from the supermarket and take the 15 minutes needed to prepare it. What more could you ask for: simple, fast and delicious!
Ingredients
Instructions
- Pour the cold water on the couscous semolina, the whole in a big bowl (to facilitate the mixture which will follow...).
- After 5 minutes, drain the semolina with a fork, it takes a few seconds. Just air it out a bit.
- Meanwhile, carefully wash the flat-leaf parsley and mint. Remove most of the stems. I do not remove the leaves however, I finely chop the whole thing and you don't feel the stems at all at the end.
- Chop parsley and mint. Since I bought this knife in Rabat, I use it all the time! So practical!
- Add the herbs to the semolina and mix well.
- Add the olive oil.
- As well as the juice of half a lemon (without the seeds!).At this point, inhale a good blow over the tabbouleh. Isn't it a breath of happiness that we feel there? It smells so good!
- Finely chop the half onion and the washed tomatoes.
- Mix well, it's ready! However, it must be left in a cool place for at least two hours to allow the flavours to develop and the semolina to absorb the moisture from the vegetables and herbs.
- Of course, you can add anything you want to the tabbouleh (except for things that have liquid in them, like tomatoes). For example, I love raisins! You can add dried fruits but also oleaginous fruits. You have to let your imagination run wild!
Nutrition
Serving: 4peopleCalories: 268kcalCarbohydrates: 35gProtein: 6gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 8mgPotassium: 97mgFiber: 2gSugar: 1gVitamin A: 33IUVitamin C: 1mgCalcium: 16mgIron: 1mg
Tried this recipe?Let us know how it was!
Feijoada "À Brasileira
This Feijoada recipe is the most emblematic of Brazil. It is the national dish par excellence and Brazilians are very proud of it. It is a cultural crossroads between Africa through the slaves, Portugal and the Brazilian natives (through black beans and cassava flour). The origins of this dish are very unclear. The Portuguese would have brought this dish from their colonization in Africa, the slaves (Africans) preparing this meal in Brazil (because it costs nothing with black beans, even if today the recipe is becoming more expensive) and then returning to Portugal where it is found in different forms. I offer you a version that is not set in stone, but where I give you the guidelines to succeed. An absolutely delicious dish that you will not escape if you go to Brazil!It is important to know that there is no fixed recipe for Brazilian feijoada. You can vary the meats, the proportions, the sausages… I give my version which includes the main principles of this monumental dish. It obviously pleased a lot of Brazilian friends who served as guinea pigs. All the ingredients can be found in Brazilian stores, or on the internet in order. The feijoada contains traditionally of the feet, snouts, tails and ears of pig. Know that you can put them on. I chose not to use them (like many Brazilians) and it doesn’t change the taste. These elements are present since the time of the slaves, because they recovered the less eaten meats to put them in this dish.
Ingredients
- 1 kg black beans
- 2 smoked sausages "paio"
- 2 smoked sausage Portuguese
- 5 bay leaves
- 300 g pork ribs salted
- 1 piece pork belly smoked
- 300 g pork meat (chops, loin...)
- 1 pig's ear (optional, I don't use it...!)
- 1 pig's trotter (also optional!!)
- 1 package jerked beef
- 4 cloves garlic
- 2 tablespoons oil
Farofa
- 700 g cassava flour raw
- 1/2 onion
- 4 cloves garlic
- 100 g salted butter
Rice:
- 600 g white rice
- 1 onion
- 1 clove garlic
- 50 g butter
- twice volume water as the volume of rice
Instructions
- Here is the package of black beans:
- You can find them very easily in Brazilian grocery stores (just search on the internet) or in online stores.
- Put the kilo of beans in a large volume of water for a whole night. They will swell a lot!
- Salted meats should be desalted, as well as beef jerky (which is actually salted too!).
- Just put the meat in water and change the water regularly. You can put the meat to be desalinated the day before, because it must be soaked at least 4 hours. Do the same with other salted meats, such as salted ribs.
- The next day, the beans have swollen a lot and become a little more purple.
- Here are the different smoked sausages. You can always find them in Brazilian grocery stores.
- For a more digestible feijoada, we can if we wish, degrease a little the fatty meats. Just put them in boiling water for 5-8 minutes (ribs, brisket, sausages...).
- Remove from water, drain well and let cool. Cut the large pieces of meat. At the same time, I peel the sausages and cut them into thick slices.
- Place black beans and meat in a large pot.
- Cover with water (at least 3 liters are needed!), add bay leaves.
- Let cook uncovered for at least 1 hour, keeping an eye on it. The cooking time of the meats varies according to their types. First, the pork belly and the sausage must be well cooked.
- At this point, remove the sausages and pork belly.
- The feijoada will continue to cook with the other meats, more resistant to the cooking. Let cook for two hours. Cooking must be supervised. The feijoada changes its texture, the sauce becomes smooth. You can add water to the pot if the feijoada does not seem to be cooked and the water decreases too much.
- When the feijoada is ready, peel the garlic and chop it finely.
- Put it to cook in oil.
- It should start to color.
- Add the roasted garlic to the feijoada, which continues to cook.
- When it's time to serve, add the sausages and brisket.
- Mix well, it's ready!
- For the rice: wash the rice in fresh water.
- Chop onion and garlic, finely chop.
- Melt the butter and add the onions and garlic.
- When they are soft and translucent, add the rice.
- Then add two parts water to one part rice.
- Let cook for 10 minutes with a lid. Then remove it and let cook until the water has completely evaporated. You can stir occasionally to prevent the rice from sticking to the bottom.
- Here are the leaves of couves, or Galician cabbage. You can find them in Portuguese vegetable markets, or you can replace it with kale leaves (or any leaf that resists better to the cooking than a salad!!). Just wash them.
- Then cut them into very thin strips by squeezing together several cabbage leaves.
- Cook the chopped garlic in butter.
- Add the strips of brood. The cabbage will shrink a lot during cooking, so you can fill the pan (much more than on the picture!).
- When the incubator gives a little juice and it evaporates, it is ready!
- There is only the farofa to prepare!
- Here is the package of raw cassava flour.
- Cook the half onion and garlic in the butter.
- When the mixture is slightly colored, add the cassava flour.
- Then cook, stirring constantly, until the flour turns golden. Salt.
- Everything is ready, all that remains is to serve. You can eat feijoada with a chili sauce, taking a little of the feijoada sauce and adding one or two chopped chilies. You can also pour a little tabasco into your plate to go faster . Feijoada is traditionally served with orange slices. We fill our plate with a little bit of everything! This dish is...delicious!
- We find ourselves with a colorful and varied dish with on one side the crispy farofa with garlic and onions.
- The perfumed brood.
- The feijoada with lots of pieces of meat.
- And white rice.
- A true journey in his plate!
Nutrition
Serving: 10peopleCalories: 928kcalCarbohydrates: 112gProtein: 36gFat: 37gSaturated Fat: 16gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 91mgSodium: 386mgPotassium: 1746mgFiber: 17gSugar: 3gVitamin A: 540IUVitamin C: 2mgCalcium: 156mgIron: 6mg
Tried this recipe?Let us know how it was!
Kig Ha Farz
Here is the recipe for the famous “kig ha farz”, a monumental Breton dish, for about ten people. No more of five hours of cooking but a rather simple preparation. For this dish, you need a giant pot, some farz bags, a wheelbarrow of vegetables and a dozen guests… Nine was kind enough to give me her recipe and publish it here for our pleasure. Even if it is not a dish that you can make too often at home, it is really nice to prepare with several people and to discuss while peeling the vegetables. So I present you Nine who gives us her explanations for this gargantuan dish. Before starting the preparation, I ventured to ask him some questions!
Ingredients
- 1,8 kg beef shanks 900g each
- 1400 g semi-salted pork Palette
- 1400 g Morteaux sausage
- 6 leeks
- 12 carrots
- 1 white cabbage
- 10 turnips
- 1 onion pricked with 2 cloves
- 1 tablespoon coarse salt
Lipig (you can use less onions, but it's terribly delicious like this!)
- 12 onions
- 300 g semi-salted butter
- 1 teaspoon salt
Far white:
- 250 g wheat flour
- 50 g sugar
- 4 eggs
- 250 ml semi-skimmed milk
- 1/2 teaspoon salt
Far black:
- 335 g buckwheat flour
- 20 g wheat flour
- 1 egg
- 100 g bacon
- 300 ml cooking broth
- 250 ml semi-skimmed milk
- 1/2 teaspoon salt
Instructions
- Start by gathering the ingredients. This will probably require a wheelbarrow! More seriously, it is important to choose vegetable waters for this recipe. All those shown here come from a farm in the Finistère north. Sand carrots, beautiful onions, inimitable potatoes...
- For the meat, you must also choose the best. Here we see the Morteaux sausage, the beef shanks and the pork shoulder.
- First, remove as much fat as possible from the pork shoulder. It is indeed this fat that will give a lot of foam and therefore work afterwards.
- You have to get the biggest pot you can find.
- You can see how big this pot is, especially when you see Nine next to it!
- Pour water to a little more than half the capacity of this gigantic pot. Put on the degreased pallet and the shanks.
- Heat the pot over high heat (given the quantity, don't hesitate to heat well!). With a skimmer, remove the foam that forms on the surface.
- Meanwhile, prepare the vegetables. Cut and worm the leeks. Cut to separate the white from the leek tops. Tie the whites together and the tops together also.
- Peel carrots and turnips.
- After one hour, add the whole kale. There is no need to cut it.
- But also carrots...
- Turnips...
- And the leek tops, but not the whites!
- Prick an onion with two cloves.
- And add it to the broth.
- Close and let cook on the fire for two hours (before adding the bags of farz).
- During this time, prepare the lipig which takes about an hour. Peel and chop onions.
- Put the butter in a large frying pan (we cooked the lipig in a wok, which proved to be very convenient). Cook it on low heat to melt it perfectly.
- Add the onions.
- And let it cook gently, scraping the bottom regularly to prevent the onions from sticking.
- The onions will slowly but surely caramelize.
- To the point of giving the famous lipig. You can't necessarily see it, but it's fat as it should be!
- When the lipig is almost finished, remove the "eyes" of fat in the broth. It may seem surprising to remove the fat on one side and put a lot of butter on the other, but we must not forget that we are going to drink the broth! And it's more pleasant to drink a fat-free liquid anyway! However, it is true that we will make up for generously with butter on the farz!
- You can see that you can remove a lot of fat from the surface of the broth. Three glasses were removed.
- Now prepare the farz. On the one hand, the black flour.Put buckwheat flour and wheat flour in a bowl. Add the egg. and mix a little.
- Put the lard in a bowl and add the hot broth. Stir to melt the lard.
- Add the broth to the flour.
- Then beat with a hand whisk. Add salt and milk.
- Pour the dough into a stuffing bag.
- Tie the bag well and put it in the broth.
- Along with the bag, add the leek whites.
- Do the same thing with the white flour and proceed like a classic pancake batter.
- Add the Morteaux sausage.
- Let cook for two more hours... One hour before serving the "kig ha farz" add the peeled, uncut potatoes. The kig ha farz cooks for another hour with the potatoes (just to be clear!).
- To serve, pour the broth into a tureen. You can see that the broth has taken on a nice color and that it is almost not greasy!
- It is usually served with bread crumbs (just baked).
- And then you can start enjoying your meal! In starting with one or two bowls of broth...
- Then we return in the heart of the subject with the farz. Just remove the bags and take out the farz carefully.
- Then cut them into slices.
- Both are equally delicious.
- Reheat the lipig.
- And take out the meat that we will cut before serving (it is cut with a spoon!).
- Take the vegetables out of the pot, making sure not to burn yourself as it is very hot.
- All that's left is to take a little of everything on your plate...
- And don't forget to serve yourself a generous helping of hot lipig with caramelized onions.
Nutrition
Serving: 10peopleCalories: 1195kcalCarbohydrates: 97gProtein: 45gFat: 72gSaturated Fat: 32gPolyunsaturated Fat: 7gMonounsaturated Fat: 27gTrans Fat: 1gCholesterol: 363mgSodium: 2386mgPotassium: 1583mgFiber: 17gSugar: 28gVitamin A: 52904IUVitamin C: 80mgCalcium: 321mgIron: 14mg
Tried this recipe?Let us know how it was!