Deli Meat Products Authentic, Flavourful Recipe Ideas
Total Page：16
File Type：pdf, Size：1020Kb
Deli meat products Authentic, flavourful recipe ideas . FICT RECETTES-GB2.indd 1 17/01/13 19:17 1 2 3 4 5 6 7 8 9 10 FICT RECETTES-GB2.indd 2 17/01/13 19:17 Cooked ham and goat’s cheese nibbles Ingredients l 4 slices cooked ham l 1 tub fresh goat’s milk cheese l 2 cloves garlic l 300 g rocket salad l 4 tablespoons vinaigrette l 1 small red bell pepper l 1 small yellow bell pepper l Salt and pepper Nutritional value One slice Supérieur cooked ham (45 g) Calories Proteins Lipids Sodium 54 kcal 9,6 g 1,6 g 0,4 g 1 . FICT RECETTES-GB2.indd 3 17/01/13 19:17 Cooked ham and goat’s cheese nibbles Cooked ham, is made using the pig’s hind leg. In France, there are 3 categories of cooked ham: Supérieur, which contains no polyphos- phates or gelling agents; Standard; and Choix, which contains no gelling agents. The hams are cured in brine and steamed, coo- ked au torchon (in a special cloth) with or without the bone, or cooked in bouillon. Ingredients l 4 slices cooked ham l 1 tub fresh goat’s milk cheese l 2 cloves garlic l 300 g rocket salad l 4 tablespoons vinaigrette l 1 small red bell pepper l 1 small yellow bell pepper l Salt and pepper Preparation and cooking time Wash and spin-dry the salad. Place in a salad bowl and season with vinaigrette. Cut the bell peppers into thin strips. Peel the garlic cloves, remove the germ, and chop finely or crush with a garlic press. Chop up 8 sprigs of chives. Place the goat’s milk cheese, garlic, chopped chives salt and pepper in a bowl and mix well. Lay the ham slices on your kitchen countertop. Cut each lengthwise into 3 or 4 strips depen- ding on the size of the slice. Spread the cheese mixture onto each strip of ham. Roll each strip up and tie it up to hold it together using a sprig of chive. Place the salad in plates, top with the ham nibbles and decorate with the sliced bell peppers. Serve chilled. Bon appétit ! FICT RECETTES-GB2.indd 4 17/01/13 19:17 Dry-cured ham spring rolls and julienne vegetables with anchoïade Ingredients l 4 thin slices dry-cured ham l 1/4 cucumber l 1/4 long white radish l 1/2 carrot l 1/2 green apple Anchoïade: l 6 anchovy fillets l 2 cloves of garlic l 1 egg yolk l 1 squeezed lemon l 30 cl olive oil Nutritional value One slice dry-cured ham (30 g) Calories Proteins Lipids Sodium 70,8 kcal 8,2 g 4,1 g 0,6 g 2 . FICT RECETTES-GB2.indd 5 17/01/13 19:17 Dry-cured ham spring rolls and julienne vegetables with anchoïade Dry-cured hams, are made using the pig’s hind leg. The legs are rubbed in salt and then dried. The length of drying varies depending on the type of ham. Finest-quality (Supérieur) dry-cured ham: 210 days minimum Dry-cured ham: 130 days minimum Cured uncooked ham: less than 130 days . Ingredients l 4 thin slices dry-cured ham l 1/4 cucumber l 1/4 long white radish l 1/2 carrot l 1/2 green apple Anchoïade: l 6 anchovy fillets l 2 cloves of garlic l 1 egg yolk l 1 squeezed lemon l 30 cl olive oil Preparation and cooking time Peel all of the vegetables and the green apple. Cut all of the vegetables and the apple into long half-centimeter thick strips or shred them in a food processor using the “carrot grater” setting. Anchoïade: Mix the anchovy fillets, garlic, lemon juice and egg yolk in a food processor, then add the olive oil and whisk the mixture as you would with a mayonnaise. Mix the anchoïade with the vegetables and roll up in a half slice of dry-cured ham as you would a spring roll. Store in an airtight contai- ner. Serve with a green salad of mixed young greens, such as mesclun, or with vegetables cut into small sticks that can be dipped in the remaining anchoïade Bon appétit ! FICT RECETTES-GB2.indd 6 17/01/13 19:17 Monkfish with diced bacon and preserved lemons Ingredients l 200 g diced bacon l 500 g monkfish fillets l 4 lemons preserved in brine l 1 tablespoon cumin seeds l 2 tablespoons olive oil l 4 sprigs coriander l 2 onions l The juice of one grapefruit l Salt and pepper Nutritional value Plain diced bacon (40 g) Calories Proteins Lipids Sodium 133,6 kcal 9,5 g 10,3 g 0,6 g 3 . FICT RECETTES-GB2.indd 7 17/01/13 19:17 Monkfish with diced bacon and preserved lemons Diced bacon, is made using pork breast. Careful selection and trimming of pork breasts has helped to obtain diced bacon that is leaner than in the past. Ingredients l 200 g diced bacon l 500 g monkfish fillets l 4 lemons preserved in brine l 1 tablespoon cumin seeds l 2 tablespoons olive oil l 4 sprigs coriander l 2 onions l The juice of one grapefruit l Salt and pepper Preparation and cooking time Peel the onions and slice thinly. Cut the preserved lemons into four. Heat a tablespoon of olive oil in a frying pan, and brown the onions and diced bacon. Set aside when browned. Cut the grapefruit into whole wedges, remo- ving all of the pith and membrane. Squeeze any broken wedges. Pour the juice into a bowl and add the olive oil and sliced onions. Season with salt and pepper. Place the monkfish fillets in the frying pan and cook for one minute on each side. Pour in the grapefruit juice and sprinkle with cumin seeds. Add the diced bacon and onion mixture. Add salt and pepper to taste. Sprinkle with chop- ped coriander. Serve immediately. Can be served with a few mange-tout peas (snow peas). Bon appétit ! FICT RECETTES-GB2.indd 8 17/01/13 19:17 Pate croquettes with Espelette pepper Ingredients l 350 g liver pate l 350 g farmhouse pate l 4 sprigs chives, chopped finely l 2 tablespoons finely chopped coriander l 2 red onions, chopped finely l 150 g baby spinach l Olive oil l Celery salt l 30 g Espelette pepper cream (or Tabasco) l Mustard l Espelette pepper jelly (or 1 spoonful of honey) l Espelette pepper mustard (or spicy mustard) l 4 egg yolks l 300 g Japanese bread crumbs (or standard bread crumbs) Nutritional value Farmhouse pate (40 g) Calories Proteins Lipids Sodium 134,4 kcal 6,3 g 11,8 g 0,3 g 4 . FICT RECETTES-GB2.indd 9 17/01/13 19:17 Pate croquettes with Espelette pepper Liver pate, farmhouse pate, liver cream, liver mousse, terrines… the diverse range of pro- ducts obtained can be explained by the nature of the ingredients, the various ways of preparing meats (with herbs, spices and marinades), as well as way the meat is ground and cooked. Farm- house pate is always made using pure pork, primarily throat with the rind removed, or liver, with perhaps some pork meat or offal. Liver pates are made using pork liver and fat from pigs or other animals (for example, poultry). Ingredients l 350 g liver pate l 350 g farmhouse pate l 4 sprigs chives, chopped finely l 2 tablespoons finely chopped coriander l 2 red onions, chopped finely l 150 g baby spinach l Olive oil l Celery salt l 30 g Espelette pepper cream (or Tabasco) l Mustard l Espelette pepper jelly (or 1 spoonful of honey) l Espelette pepper mustard (or spicy mustard) l 4 egg yolks l 300 g Japanese bread crumbs (or standard bread crumbs) Preparation and cooking time Sweat the red onions in olive oil and cook the baby spinach in olive oil for 30 seconds. Set aside to cool. During this time, chop the liver pate and farm- house pate into large chunks and place in a container. Add the red onion and herbs. Chop the baby spinach and add. Mix everything together and form 30 g meatballs. Dip the meatballs into the breadcrumbs and fry for 3 minutes at 180°. Set aside after cooking. Next, mix the Espelette pepper cream with the mustard, the Espelette pepper jelly and the Espelette pepper mustard. Serve the croquettes with the Espelette pepper sauce and a few leaves of rocket salad. Bon appétit ! FICT RECETTES-GB2.indd 10 17/01/13 19:17 Cucumber and rillettes makis with black sesame Ingredients For 12 makis l 1 cucumber l 120 g pork rillettes l 40 g black sesame seeds l 1 tablespoon oil Nutritional value One serving of pure pork rillettes (40 g) Calories Proteins Lipids Sodium 171,6 kcal 6,1 g 15,4 g 0,2 g 5 . FICT RECETTES-GB2.indd 11 17/01/13 19:17 Cucumber and rillettes makis with black sesame Rillettes, are made using pork (or goose, duck, rabbit or other meats) that slowly roasted over low heat. This slow-cooking technique helps to obtain a creamy, flavourful mixture. Ingredients For 12 makis l 1 cucumber l 120 g pork rillettes l 40 g black sesame seeds l 1 tablespoon oil Preparation and cooking time Peel the cucumber and cut it into round sec- tions approximately 1 cm thick. Using a small scoop, gently scoop out the mid- dle of the cucumber rounds.