Mmmm Boudins...
Nu har jag precis glufsat i mig något som nog är topp 10 av bakfyllemiddag. Något som jag känner för att kalla min franska pytt i panna.
Boudin är fransk blodkorv som är mycket mer trevlig än dom falukorvs liknande saker vi har i Sverige!! Det har jag kanske inte sagt men jag bor för tillfälligt i Frankrike. Jag hade med stor glädje gjort det själv fast få tag i grisblod, fjälster och grisfett är inte det lättaste här upp i alperna så det fick bli affärs köpta idag.
2 pers
1 pkt Boudins Noir 3st
2 potatis
1 morot
1 stor kokt rödbeta
2 ägg eller fler om man vill ha det
1 schallottenlök
1/2 vitlöksklyfta
4 skivor bacon
1 stor champinjon
Salt/peppar
Soja
Olja att steka i
Persilja
Tärna upp morot, lök, champinjon och bacon. I med det i pannan på medium värme. Skiva potatis tunt och släng i det i pannan. Fräs tills potatisen börjar att mjukna lite, i med den tärnade rödbetan, salt, peppar och en skvätt soja.
Ny panna på med lite olja, skiva korvarna med en vass kniv i med dom i pannan behöver 1 minut på varje sida ungefär. Stek äggen "sunny side up" i samma panna om det får plats servera med lite hackad persilja och en god öl så är du redo för lördags kvällen.
Bon Appetite
Baked mackerel with greens and scallops.
2-3 servings
with rice 4
Scallops 8 ps
Spring onion 3 ps
Chinese cabbage 4 ps
Lemon 1 ps
Mangochutney 1 jar
Asparagus 6-12
Koriander 1 bunch
Soy sauce
Peel and blanch the asparagus. slice your cabbage an onion. Season the scallops on both sides the put on a pan on full heat with some oil and fry the scallops 1 minute on each side. Take them out and through in your vegetables. Cook until tender, deglaze with some soy sauce.
Serve as is or with rice.
Filé of lamb with mushroom risotto
4 servings
Asparagus 16 ps
Arborio rice 3 dl
Vegetable stock 2 liter
Chantrelle 2 handfulls
Champion 1 handfull
Basil 1 bunch
Parmesan, grated 3 handfulls
Shallots 2 ps
White wine 5 dl
Lemon 1 ps
Olive oil 1dl
Butter 100 gr
A few sprigs of thyme
Start by taking out the lamb so it gets room temp. Cut the onion, grate cheese, clean and cut mushrooms. Put on the stock so its warm. Now to the risotto, take a thick bottom pot in with olive oil sweat the onion no color. In with the rice and stir fry for 2 minutes. In with one third of the mushrooms. In with the wine, stir. Almost cook out the wine then cover with stock and keep stirring.
Keep adding stock until the rice is done, don´t forget to keep stirring. You want the rice to have a bite to it "al dente". During the time the risotto is cooking start a pan for your lamb. Oil, a clove of garlic and some thyme sprigs. Season the lamb with salt and pepper and put them in the pan. Turn them over and add some butter. You want to get them out just before medium, base them over and over.
Put them in tin foil to rest. Put the asparagus in the pan and cover with water cook for 3 minutes. Finish the risotto with seasoning, basil, parmesan and lemon zest and juice.
Clean the pan and put in the mushrooms with butter salt and pepper. Saute them and fold them in to the risotto or serve them as topping.
Grilled entrecoté with greens
2 servings
Asparagus 8 ps
Chinese Cabbage 4 leafs
Spinach 2 ha ndfull
Greens pees 1 handfull
White onion 1 ps
Take the meat out half and hour before you start.
Season the meat with salt and pepper on both sides. Put a small pot on with salted water. Peel the asparagus and blanch in the water for two minutes. Put your pan on high heat put some oil in and start to sear your meat, turn your meat and add some butter to the pan. You want the meat to be medium/rare. Take the meat of to let it rest. Deglaze you pan with some water or wine if you have some.
Now put a pan on for your greens, oil and butter for frying. Add the onion and cabbage in you pan, sauté for two minutes then add your asparagus cook for another minute before putting your spinach which just need 30 seconds. Season with salt and pepper.
