Our Recipes

 

Blanquette de la Bastide

 

for 5- 6 people

 

1 kg of veal stew, 1 teaspoon black peppercorn,

1 teaspoon juniper berries, 1 teaspoon oregano,

3 bay leaves, salt, ½ pesticide-free lemon, 1 onion stuck with three cloves,

1 liter of vegetable broth, a knob of butter,

3 tablespoons of oil, 3 tablespoons of cream,

3 tablespoons of flour.

 

 

Cook the spices, onion, lemon and salt  in the broth, for 20 minutes. Strain and return liquid to boil. Check it one by one the pieces of meat. Add water if necessary: ​​the meat must be covered. Cook over low heat for an hour. When the meat is cooked, heat the oil in a saucepan, mix the flour without letting turn it to brownn and gradually add the cooking juices. Return the meat to the sauce, add butter and at the last moment, the cream, and sprinkle with a little nutmeg. Serve with rice.

 

 

 

Beef with thyme

 

for 5-6 people

 

1kg of beef stew, 2 large onions, oil,

vegetable broth, cumin powder,

four spices (mixture), salt, black pepper,

1 large bunch of thyme.

 

 

In a cast iron Dutch oven brown the meat in small portions, remove, then fry the chopped onions. Add meat, boiling broth, spices, salt, pepper and half the bunch of thyme. Simmer over low heat, adding water if necessary. When the meat is cooked (3-4 h), remove the thyme and replace it with the remaining thyme. Turn off the heat and wait five minutes before serving: thyme gives its flavor to this dish. Serve with potatoes, pasta or rice.

 

 

 

Fricassee

 

for 5-6 people

 

1 kg of heifer (or beef) stew cubed 2-3 cm, 500g chopped onions

300g carrots, sliced, 125g bacon cut into small cubes

1 l vegetable stock, salt, black pepper, 2 cloves

3 garlic cloves, 2 bay leaves, 1 small sprig of thyme

1 tablespoon soft paprika, 1 tablespoon tomato paste

1 teaspoon of cumin, a glass of cream.

 

 

 

In a cast iron Dutch oven cook the bacon, remove and brown the meat in portions, then the onions and carrots. Return meat and the bacon and cover with hot broth. Add all the spices and cook, with lid, two hours by adding water if necessary. When the meat is cooked, the sauce should be linked without the need to add flour. Before serving add a glass of cream. Serve with pasta.