Pont Noir

Live Life in Creuse

Post Reply
Main Meat, Fish, Poultry & Game Dishes
by james419 • Tue 26 Feb 2008 13:00
Try this recipe before you die - it is gorgeous

Tartiflette (serves 4)

700/800 gms thinly sliced and peeled potatoes
500 gm round of tartiflette cheese / Rebluchon
1 or 2 onions finely chopped
Approx 40/50 cl crème fraîche épaisse
2 x 150 gms packs jambon rapée (thinly sliced ham) (or more if making a large one or like lots of ham in it!)
Salt/black pepper/grated nutmeg to season
A large oiled oven-proof dish

Pre-heat oven to 190 C (no fan)

1) Steam (parboil) sliced potatoes for 5 - 10 minutes and strain but if sliced by a mandolin, I don't bother as they are thin enough to cook as they are.

2) Meanwhile, place finely chopped onions in a little butter in saucepan and gently fry until soft, then add jambon rapée and stir together and take off heat. Add little seasoning, if required;

3) Slice the cheese into thin slices when ready to use as it goes soft quickly and is then more difficult to slice;

4) In a large mixing bowl place the potatoes, ham and onions, then add the seasoning to the crème fraîche (stirring it in well) and add this to the bowl and mix well with the potatoes and ham/onions.

5) Pour this into an oiled oven-proof dish a layer at a time and in between each layer, add slices of cheese, saving some to place on the very top. If the mix doesn't seem moist enough (it will all depend on how much of everything you use !!) just add a little more seasoned crème fraîche;

6) Place in centre of oven, stirring from time to time, for at least 1 hr. Check that the potatoes are cooked before serving (a deep dish with lots in it will take longer).

7) If you prefer a toasted appearance, turn fan in oven on for last ten minutes or so or raise the heating.

Serve with French bread and green salad.

Cannot claim credit - all praise to Goose - what a naughty person to serve such grub!!!
User avatar
Sep 2005
Re: Does anyone have a good recipe to share?
by Sandi6695 • Tue 03 Jun 2008 13:29
For all you Scots out there, left Scotland 38 years ago and missed this sausage . This recipe has been tried and tested more times than I can say and it is delicious - enjoy

Sliced Square Sausage Recipe
1lb / 450g Minced Beef
1lb / 450g Sausage Meat
6oz / 170g Fresh Breadcrumbs
4 fl oz / 115ml water
1½ tsp Salt
1½ tsp Coriander
1 tsp Pepper (more if you prefer it spicier)
½ tsp Ground Nutmeg

Mix all of the ingredients together thoroughly.
Line a loaf tin with clingfilm.
Press the mixture into the tin and cover with clingfilm.
Place in the refrigerator or freezer until firm.
Remove from the refrigerator and cut into slices.
A day without laughter. is a day wasted
Feb 2007
Re: Does anyone have a good recipe to share?
by Goose • Tue 03 Jun 2008 14:48
Chicken, mushroom and leek pie.

Chicken breasts, sliced to bite-size; Mushrooms and a couple of leeks. Butter for frying.
Two rolls (bought!) of puff pastry; seasoning, chicken gravy.

Heat oven to 220C and line pie dish with bottom layer of pastry, brush with beaten egg and place in fridge.

Gently fry chopped mushrooms and add thinly sliced leeks and cook til soft and put aside.

Fry chicken pieces until golden, and add the leek and mushroom mix. Meanwhile, make about half a pint of thick chicken gravy adding salt, black pepper and teaspoon of curry powder (optional). Add to meat in pan, stir in.

Remove pastry dish from fridge, spoon in chicken mix to dish then cover with top layer of pastry. Brush top with beaten egg and make hole in centre for air to escape.

Place in oven for 20 minutes, then turn down oven to 180C and cook for a further 20 minutes. It is usually necessary to cover the pie with greaseproof paper after the first 20 mins to prevent it from turning too dark.

Meat Loaf in Pastry

450gms mince beef;
225gms sausagemeat;
55gms fresh breadcrumbs; 1 large onion very finely sliced;
1 large egg (plus some beaten egg for glazing/sealing);
2 cloves garlic finely chopped;
Dash Worcester sauce; salt, black pepper;
half teaspoon of curry powder OR teaspoon dried estragen (tarragon) rolled in hands to grind smaller;

Roll of puff pastry.
Loaf tin lined with greaseproof for easy lifting out when cold..

Preheat oven to 190C. Place all ingredients (except the ready beaten egg and pastry !!) in large mixing bowl and gunge them around with your hands to mix thoroughly. Press well down into the loaf tin leaving greaseproof sticking out at least an inch all round and place in oven for 1 and a quarter hours.

Remove and allow to cool completely. (this can be made in the morning or the night before)

Reset the oven to 220C. Roll out (lay out) the puff pastry and remove the cold meat loaf from the tin and greaseproof. Wrap it completely in the pastry, sealing the edges with the beaten egg, then brush the top and sides of the pastry with egg also.

Bake for 35 - 40 minutes until it is gold and beautifully risen.

This is lovely served hot with mashed potatoes and thick beef gravy or cold and sliced for a picnic. It is a great favourite of ours.
User avatar
Mar 2005
Re: Does anyone have a good recipe to share?
by jasmine • Fri 20 Jun 2008 13:15
Duck with a berry sauce - a lovely summery dish

4 x 175g - 6 oz duck breasts
Salt and Fresh ground black pepper
1 tsp sunflower oil

for the sauce
juice of one orange
1 bay leaf
3 tbsp redcurrant jelly
150g - 5 oz fresh or frozen mixed berries
1/2 tsp (or more to taste) light brown sugar
1 tbsp balsamic vinegar
1 tsp fresh chopped mint and sprigs to garnish

Ideal with new potatoes and haricots or just a plain summer salad.

1. Remove skins from duck breast and season with salt and pepper.
2.Brush a griddle pan with oil then heat until smoking hot. Place duck in pan de-skinned side down cook over a med heat for 5 mins or until well browned.
3.While duck is cooking make sauce. Place orange juice, bay leaf, redcurrent jelly and fresh or frozen berries along with sugar in a pan. bring slowly to the boil.
4.Then turn the duck and cook for a further 2 mins on this side, after which you lower the heat and cook for 5 mins or so until meat is cooked (though better to be slightly pink in middle.
5.When cooked remove from pan and keep warm. meanwhile add any juices from the duck to the fruit pan simmer and cover for 4-5 mins until fruit is soft.
6.Remove bay leaf and stir in chopped mint and the vinegar season to taste.

To serve slice the duck breast diagonally and arrange on plate spoon over berry sauce and garnish with mint.

Jasmine :D
Dec 2007
Re: Does anyone have a good recipe to share?
by Goose • Thu 22 Jan 2009 11:05
Wanted to do something a bit different for dinner and found this quick and easy way of cooking pork in a newspaper cutting I'd slid into one of my recipe folders and missed.


Pork mignon (this is neck of lamb and I believe called pork filet too)
Streaky bacon
A little oil (I use walnut oil)

Slice the pork into medallions the width of a slice of the bacon and then wrap a slice of bacon round each medallion and secure with a cocktail stick.

Brush a little oil onto a frying pan and add some salt and black pepper then fry the medallions on the bacon sides, turning until the bacon is nicely cooked all around, then turn the medallions flat, season with black pepper and cook on each side until cooked properly to your taste.

That's it!!! So easy and tasty.

Doesn't take long and I have served it with rice and also another time with gratin Dauphinoise (which obviously has to be prepared a long time before cooking the pork) and lightly cooked haricot beans - which is a really yummy meal.

Hope you like it.

User avatar
Mar 2005
Re: Does anyone have a good recipe to share?
by Fancylandi • Mon 16 Mar 2009 13:39
Chicken with One for One (or more if you want)

one small chicken whole
one small onion cut up
one tomato cut up
one garlic cut up
salt and pepper
water half way up the chicken

place all above in pan, cover bring to the boil and let it simmer all afternoon on your rayburn SLOWLY, check every once in a while. Work in the garden for a few hours, take the dog out. Enjoy an apperitif before dinner

Place cooked chicken on a plate. Put right amount of rice for diners in the chicken stock mix. Cook. Take meat off desired amount of chicken. Once rice is cooked drain and rinse, replace in pan adding chicken and reheat THOROUGHLY. Put remainder of chicken in the refridgerator for another meal. Yumyum its so easy a man could cook this dish.
You can take the girl out of the country but you can't take the country out of the girl...
User avatar
Oct 2007
Re: Main Meat, Fish & Poultry Dishes
by Goose • Fri 10 Jul 2009 12:04
Cottage Pie, Pie !

(I must mention that this recipe is one that "Trouty" gave to me and makes a real change to "ordinary" cottage pie.

approx 500 gms Mince +onions/mushrooms/seasoning etc
Creamed Potatoes (your usual amount)
2 rolls puff pastry
1 egg (whisked with fork)

Preheat oven to 180C

Line a pie dish with the first layer of puff pastry, coat the base with egg and place in fridge.

Dry fry the mince adding curry powder, turmeric, salt and pepper etc and put aside then fry onions/mushrooms and garlic in the meat juices, drain and add to mince and put to one side.

Boil potatoes and then cream as usual adding salt/pepper/ muscade / butter etc.

Add the cooked meat mix to the pastry base, then smooth the creamed potato on top. Having damped pastry edges, lay the second layer of pastry on top, sealing the edges. Coat with egg, make a small slit in the top and place in oven for approx 40 minutes.
User avatar
Mar 2005
Re: Main Meat, Fish, Poultry & Game Dishes
by jasmine • Fri 10 Jul 2009 20:54
Steak, Guinness (or dark ale) and vegetable pie
Serves 6
Prep time 10min
Cook time 2hr 20min
For the puff pastry
226g strong flour
Pinch of salt
226g butter
Few drops lemon juice
142 ml ice cold water
Beaten egg, to glaze

For the pie filling

900g chuck steak, trimmed and diced
2 cloves garlic, crushed
8 shallots, peeled and halved if large
3 carrots, peeled and sliced
125g mushrooms, halved
2 tbsp plain flour
1 can Guinness or dark ale
284ml fresh beef stock
1 tbsp fresh thyme leaves
2 bay leaves
Salt and pepper to season

For the roast potatoes

6 potatoes, cut into quarters
Salted water
Olive oil for roasting
Salt and pepper

1. For the puff pastry, sieve the flour and salt together then rub 56g (2oz) of the butter into the flour. Make a well and add a few drops of lemon juice and add the ice cold water a little at a time to form a smooth dough. Rest the dough in a cool place for 30 minutes.
2. After resting, Roll out the dough leaving the centre thick. Knead the remaining butter until it is soft like the dough, but not too soft and place on the centre square of the pastry. Fold looks like a parcel. Roll the pastry out to approximately 30cm x 15cm, cover with a cloth and rest for 5-10 minutes in a cool place.
3. Roll the pastry a little bigger then fold in each end and fold in half again to make a square. Allow to rest in a cool place for 20 minutes. Half turn the pastry and repeat the double turn three more times with a 20 minute rest between each turn. Roll out the pastry larger than the size you need and rest again before using.
4. For the filling, in a hot casserole pan, seal the meat so it is browned on all sides then transfer the meat from the pan into a bowl. Add the shallots, carrots and mushrooms to the pan and fry until lightly coloured. Return the meat to the pan with the flour and mix well.
5. Add the Guinness or dark ale and stock stirring all the time to prevent lumps the add thyme and bay leaves and bring to the boil, then turn down the heat and leave to simmer for 1-1 ½ hours or until the meat is tender. Remove bay leaves and season to taste.
6. To assemble the pie, pour the filling into a pie dish and place a pie funnel in the middle. Wet the edge of the pie dish with water and put a strip of pastry around the pie dish. Then place the rest of the pastry on to the pie dish as a lid. Glaze the top of the pie with beaten egg, ensuring you crimp the edges to make the pastry stick to the dish. Cook in the oven for 25-40 minutes at 200 degrees.
7. For the roast potatoes, parboil the potatoes in salted water for 5-10 minutes, drain in a colander, shake to roughen the edges and allow to steam-dry. Heat the oil in an oven tray, add the potatoes, coat in oil and season. Roast for 1 hour or until cooked.

Enjoy Jasmine
Dec 2007
Re: Main Meat, Fish, Poultry & Game Dishes
by alldown • Tue 21 Jul 2009 14:06
Poulet au lard fumé et à la laitue

This is very simple to cook. These quantities serve 2 It really does cook in just 1 glass of wine

Chicken breasts or thighs (however many 2 of you will eat) thighs have more flavour than breast and cooked on the bone the flavour intensifies. (they are also cheaper)

85g (3oz) lard fumé or lightly smoked bacon
30g (1oz) butter
1 large escallion or 2/3 shallots chopped
salt & pepper
1 wineglass of rosé wine
2 large lettuce leaves

This is best cooked in a skillet or large saucepan

Skin chicken and remove any fat
Finely dice the bacon (Leave a little fat on)
Fry bacon dry until the fat runs
Add one third of the butter (10g )
Sear the chicken all over
Remove the chicken and fry the shallot gently for 3-4 mins
Place the chicken back in the pan and season lightly
Add the wine
Cover the pan tightly and cook over a low flame for 25-40 mins depending on the size of the chicken portions until chicken is cooked through and tender, checking the liquid does not dry out. You can add a little more wine or water if necessary Shred the lettuce and cut across a few times
Remove the chicken to a hot serving dish
Toss the lettuce into the pan and stir over a high heat until softened and the liquid slightly reduced
Stir in the remainder of the butter
Remove from heat and pour over the chicken

Can be served with anything you like but a few new potatoes and some mange tout or sugar snaps or peas or asparagus etc is nice.

Serve with a glass of chilled rosé
Cheers or rather Santé!
User avatar
Sep 2005
Re: Main Meat, Fish, Poultry & Game Dishes
by Goose • Sat 14 Nov 2009 14:11
Pork with Apple in Cider

2 tablespoons olive/nut oil
1 kg diced pork
500 ml / 18 fl oz sweet cider
200 ml / 7 fl oz chicken stock
1 tablespoon finely chopped rosemary leaves
2 apples cored and cut into wedges
1 tablespoon juniper berries (optional)
100 ml / 4 fl oz crème fraîche
25 gms / 1 oz butter

Casserole dish with lid

Preheat oven to 170C / gas 3

Brown the meat in a pan on the hob in batches until brown and remove to a waiting casserole dish

When all the meat is browned (this is important or the finished dish will look insipid) return all the meat to the pan and pour in the cider, stirring well to incorporate all the residue from the bottom of the pan. Add the stock, rosemary and juniper berries and apples.

Make sure you bring the liquid to the boil then carefully spoon and pour all into the casserole dish, placing the lid on top and place dish in the oven.

Cook for one and a half hours but check occasionally to make sure that the liquid hasn’t evaporated too much. (if it has, stir in a little water).

Check that the meat is tender then remove from the oven and stir in the crème fraîche and butter.

This is good served with jacket potatoes which can be put in the oven alongside the casserole.

This dish can be made a day or two before you need it as it keeps in the fridge and the flavours will improve.
User avatar
Mar 2005
Display topics from previous: Sort by
Your Permissions
  • You cannot post new topics in this forum
  • You cannot reply to topics in this forum
  • You cannot edit your posts in this forum
  • You cannot delete your posts in this forum
  • You cannot post attachments in this forum
Who is online

Users browsing this forum: No registered users and 1 guest