AUTUMN FRENCH MAIN COURSES RECIPES Recipe 1 : Mushroom and Bacon Omelette Recipe 2 : Gratin Dauphinois Recipe 3 : BĹ“uf Bourguignon (Beef Stew) Recipe 4 : Tartare Recipe 5 : Hot Bacon Salad Recipe 6 : Hachis Parmentier Recipe 7 : Pintade (Guinea Fowl with carrots)
RECIPE n째1
Mushroom and thinly sliced bacon omelette
Step 1 Ingredients:
Salt Parsley or pepper 6 eggs Thinly sliced bacon White mushrooms
Utensils You will need : A salad bowl A frying pan A whisk A collander A wooden spoon A knife
Step 2
First, fry the bacon and the mushrooms in the frying pan with vegetable oil.
Step 3
Break the six eggs in the salad bowl, add the salt and the parsley or the pepper,
then, mix everything until the content is homogeneous.
Step 4 When your bacon and mushrooms are fried, add the contents of the salad bowl in the pan, then, wait 5 minutes and turn the omelette over, bake and wait 5 minutes again.
Finally, remove your omelette from the pan, put it in a plate.
Step 5: Now, serve and............................................ .................................................. .................................................. .................................................. .................................................. ..................................................
ENJOY YOUR MEAL!!!
Mathias DEBAR and Joey AUBERT, 4CF Collège Paulette Billa, Tinqueux March 2013
RECIPE n째2
'Gratin Dauphinois' (sliced potatoes baked with milk and melted cheese on top )
Serves: 5 Preparation time: 30 min Cooking Time: 60 min You will need: 1kg of potatoes 1l of 'crème Fraiche' and milk 2 garlic cloves Salt and pepper
Peel and cut potatoes in slices and press the garlic cloves.
ď ŹAlternate coats of potatoes, cream and milk, garlic, salt and pepper.
ď ŹTo finish, put cream, salt and pepper.
Put in the oven for 1 hour, gas mark 4. TIP: Add cheese so as to be crunchy... Enjoy your meal !! ♼
Manon GARRAUDJulie KNOCKAERT 4°C Collège Paulette Billa, Tinqueux
RECIPE n째3
'BOEUF BOURGIGNON' (beef stew) Serve: 4 Cooking time: 3 hours Oven temperature: 180째C/356째F
INGREDIENTS
1 kg 'sautĂŠ' of beef 2 carrots 1 onion 30 g flour 2 garlic cloves 40 cl red wine Sunflower oil Salt Pepper Sugar 150 g mushrooms 20 g butter
Step 1
Preheat the oven to 180째C.
Step 2 Put the beef in a stewpot and roast it for some minutes.
Step 3 Add the flour.
Step 4 Add the red wine, onions, garlic and carrots.
Step 5 Fry 'lardons' (thinly sliced bacon) and mushrooms for some minutes in a frying pan with sunflower oil and add them to the beef and other vegetables.
Step 6 Cooking time : 3 HOURS
Step 7 Serve and it's very delicious!!!!!!!!!!
Text by Valentin F. and Théotime C. Photos by Tom. Collège Paulette Billa, Tinqueux. March 2013
RECIPE n째4
Recipe to make « Tartare »
We willl show how to make Tartare. :)
Step 1 At a glance : Preparation time : 20 minutes. Cooking time : 0 minute. Serves : 2 people.
Step 2 You will need : - 250g of beef tenderloin (fillet), - 1 egg yolk, - 1 tsp of mustard, - 1 onion, - 1 tbsp of ketchup, - Some pinch of salt and some pinch of pepper, - 2 tbsp of olive oil, - 1 tsp of minced parsley, - tbsp of caper.
Step 3
Cut the beef tenderloin with a knife (in 'brunoise' = chopped), In a bowl, stir egg yolk, mustard, onion, caper, ketchup, salt and pepper. Add olive oil and stir again with the whisk.
TIP
Serve immediately with chips for example ! :)
Héloïse Duron and Léa Kieffer. Collège Paulette Billa, Tinqueux. March 2013.
RECIPE n째5
Salade au lard (a hot bacon salad) 1째) Wash 2 salads (lettuce) and 5 potatoes. Cut them into pieces.
2째) Fry 5 slices of bacon in a stewpot with butter.
TIP : you can add celery if you want.
3째) Add salad. It's going to melt. 4째) Add potatoes. 5째) cooking time : 40 min Check if potatoes are well-cooked.
6째) It's ready to serve !
ClÊment and Nicolas Jalouneix Photos taken from the Internet Collège Paulette Billa, Tinqueux March 2013
RECIPE n째6
Hachis-Parmentier Ingredients 800 g minced meat 1 onion salt pepper 1kg of potatoes Butter 100 g of grated cheese
Recipe :
Preheat the oven at 200째C
Peel potatoes and cook them in the saucepan of water with salt in it for 30 minutes. Mash them. Add salt and pepper.
Chop the onion and fry in a pan with a little oil
Add the meat and mix for some minutes.
In the dish, put the meat and then the mashed potatoes on top.
Sprinkle with butter and grated cheese. Bake for about 15 minutes.
And eat it !!
Camille Bondon and Arnaud Bury, 4CF Collège Paulette Billa, Tinqueux, France March 2013
RECIPE n째7
Guinea fowl with carrots
1)ingredients: -1,5 k guinea fowl -600g carrots -25g butter -40cl water -1 chicken bouillon cube / stock cube -3 tbsp vegetable oil -2 tbsp honey -1 tbsp balsamic vinegar -1 vanilla bean
-salt
2)prepare the oven Preheat the oven to 200c.
3)prepare the guinea fowl Put the guine fowl (season it inside and outside) on a cooker. Don't forget the oil !
4)the first cooking Cover and bake 20 minutes.
5)prepare carrots Peel,wash and cut carrots.
6)Cook carrots. Cook in boiling salted water for 15 minutes.
7)prepare the sauce. In a little saucepan, boil the honey, the balsamic vinegar and dilute with a little glass of water and the vanilla bean cut into 2 .
8)Boil the sauce Boil it for a short time.
9)The second cooking Baste the guinea fowl with the sauce. Remove the vanilla bean. Reduce the temperature of the oven to 180째 C and bake for 20 minutes.
10) dry and brown Dry carrots and brown with the butter 5 minutes.
11)baste again Prepare the chicken bouillon cube into boiling water. Add the it around the guinea fowl and bake again 20 minutes.
12)serve Serve and enjoy. You can add mashed potatoes, it's soooooo good!
Clément Brulé, 4èF Collège Paulette Billa, Tinqueux, France March 2013
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