Rinse the chicken under cold water. Dry with paper towel and divide into eight pieces. Heat 2/3 of the clarified butter in a frying pan and brown the meat in it. Remove from the frying pan and set aside. Peel onions and cut into slices. Heat remaining lard and fry onions in it until light … Read more
Preheat the oven to 180 degrees. Season the scaled and cleaned gilthead sea bream inside and out with salt. Place the seaweed on a wire rack or baking tray and place the gilthead on top. Cook in the oven for 12 minutes (place a pan under the grill). Season the gilthead with pepper only after … Read more
Rinse the fennel in cold water, pat dry, remove the woody bottom and any bracts, remove the cabbage and set aside. Cut the vegetables into fine rings. Briefly sauté fennel and cherry tomatoes in olive oil. Extinguish with soup and port wine, season with saffron and do everything together on a large fire for five … Read more
Preheat electric oven to 200 °C. Cut peppers in half, clean, rinse and cut into cubes. Cut bread into thick slices, then into rough cubes with the feta and alternate with peppers on wooden skewers. Cut chili peppers in half lengthwise, remove seeds, rinse peppers and cut into fine cubes. Peel and crush garlic. Mix … Read more
Make the long grain rice as usual, add the drained mandarins, the diced and washed bell bell pepper, the chopped onion, the diced sausage, the Miracle Wip, a dash of whipped cream, the soy sauce, the sugar and a few drops of Tabasco (if you like). Add a few drops of Tabasco (according to your … Read more
Remove the skin from the cardons, cut off the leaves, spines and fibrous layer. Scrape with a rag to remove narrow, furry layer. Cut into bite-sized pieces and toss on the spot in lemon-infused water to prevent tarnishing. Do 20 min in 3 liters of salted water to which lemon and 2 tbsp flour have … Read more
Catfish, lime juice and hot bell pepper in a container of 1 l capacity form. In a 4-liter saucepan, sauté Chinese cabbage, celery, onions, ginger, and garlic in sesame oil over high heat for 1 min. Sprinkle with curry and celery salt, reduce heat and continue cooking 5 min until onions are translucent. Pour clear … Read more
Flatten the veal escalopes. Heat the clarified butter in a large heavy frying pan, sear the escalopes briefly on both sides and then place them in an ovenproof dish, overlapping slightly. Chop the capers and anchovy fillets, peel and finely dice the shallots. Pluck off the parsley leaves and chop finely. Sauté the shallot cubes … Read more
Cut the veal fillet into 3 to 4 cm thick slices, season with salt and pepper. Stir the flour in the melted butter and gradually add the clear soup, milk and whipped cream. Bring the sauce briefly to the boil and then remove the saucepan from the stove. Add egg yolk, salt, juice of one … Read more
For the Toffifee liqueur, mix milk, sugar, Toffifee and the egg and heat until the Toffifees are melted. Puree very finely and boil briefly with the whipped cream. Cool to lukewarm and add the vodka.