7 recipes : autumn french main courses

AUTUMN FRENCH MAIN COURSES RECIPES

Recipe 1 : Mushroom and Bacon OmeletteRecipe 2 : Gratin Dauphinois

Recipe 3 : Bœuf Bourguignon (Beef Stew)Recipe 4 : Tartare

Recipe 5 : Hot Bacon SaladRecipe 6 : Hachis Parmentier

Recipe 7 : Pintade (Guinea Fowl with carrots)

RECIPE n°1

Mushroom and thinly sliced bacon omelette

Step 1Ingredients: Salt Parsley or pepper 6 eggs Thinly sliced bacon White mushrooms Vegetable oil

UtensilsYou will need :A salad bowlA frying panA whiskA collanderA wooden spoonA knife

Step 2First, fry the bacon and the mushrooms in

the frying pan with vegetable oil.

Step 3Break the six eggs in the

salad bowl, add the salt and the parsley or the pepper,

then, mix everything until the content is homogeneous.

Step 4When your bacon and

mushrooms are fried, add the contents of the salad bowl in the pan,

then, wait 5 minutes and turn the omelette over, bake and wait 5 minutes again.

Finally, remove your omelette from the pan, put it in a plate.

Step 5:Now, serve and........................................................................................................................................................................................................................................................................................................................................................

ENJOY YOUR MEAL!!!

Mathias DEBAR and Joey AUBERT, 4CFCollège Paulette Billa, TinqueuxMarch 2013

RECIPE n°2

'Gratin Dauphinois'

(sliced potatoes baked with milk and melted

cheese on top )

Serves: 5Preparation time: 30 minCooking Time: 60 min

You will need:

1kg of potatoes1l of 'crèmeFraiche' and milk 2 garlic clovesSalt and pepper

Peel and cut potatoes in slices and press the garlic cloves.

Alternate coats of potatoes, cream and milk, garlic, salt and pepper.

To finish, put cream, salt and pepper.

Put in the oven for 1 hour, gas mark 4.

TIP: Add cheese so as to be crunchy...

Enjoy your meal !! ♥

Manon GARRAUD- Julie KNOCKAERT

4°CCollège Paulette Billa, Tinqueux

RECIPE n°3

'BOEUF BOURGIGNON'(beef stew)

Serve: 4Cooking time: 3 hoursOven temperature: 180°C/356°F

INGREDIENTS

1 kg 'sauté' of beef2 carrots1 onion30 g flour2 garlic cloves40 cl red wineSunflower oilSaltPepperSugar150 g mushrooms20 g butter

Step 1

Preheat the oven to 180°C.

Put the beef in a stewpot and roast it for some minutes.

Step 2

Step 3

Add the flour.

Step 4

Add the red wine, onions, garlic and carrots.

Step 5

Fry 'lardons' (thinly sliced bacon) and mushrooms for some minutes in a frying pan with sunflower oil and add them to the beef and other vegetables.

Step 6

Cooking time : 3 HOURS

Step 7

Serve and it's very delicious!!!!!!!!!!

Text by Valentin F. and Théotime C.Photos by Tom.Collège Paulette Billa, Tinqueux.March 2013

RECIPE n°4

Recipe to make « Tartare »

We willl show how to make Tartare. :)

Step 1

At a glance :

Preparation time : 20 minutes.Cooking time : 0 minute.Serves : 2 people.

Step 2You will need :

- 250g of beef tenderloin (fillet),- 1 egg yolk,- 1 tsp of mustard,- 1 onion,- 1 tbsp of ketchup,- Some pinch of salt and some pinch of pepper,- 2 tbsp of olive oil,- 1 tsp of minced parsley,- tbsp of caper.

Step 3

Cut the beef tenderloin with a knife (in 'brunoise' = chopped),

In a bowl, stir egg yolk, mustard, onion, caper, ketchup, salt and pepper. Add olive oil and stir again with the whisk.

TIP

Serve immediately with chips for example !

:)

Héloïse Duron and Léa Kieffer.Collège Paulette Billa, Tinqueux.March 2013.

RECIPE n°5

1°) Wash 2 salads (lettuce) and 5 potatoes. Cut them into pieces.

Salade au lard (a hot bacon salad)

2°) Fry 5 slices of bacon in a stewpot with butter.

TIP : you can add celery if you want.

3°) Add salad. It's going to melt.

4°) Add potatoes.

5°) cooking time : 40 minCheck if potatoes are well-cooked.

6°) It's ready to serve !

Clément and Nicolas JalouneixPhotos taken from the Internet

Collège Paulette Billa, TinqueuxMarch 2013

RECIPE n°6

Hachis-Parmentier

Ingredients 800 g minced meat 1 onion saltpepper1kg of potatoesButter100 g of grated cheese

Recipe :

Preheat the oven at 200°C

Peel potatoes and cook them in the saucepan of water with salt in it for 30 minutes. Mash them. Add salt and pepper.

Chop the onion and fry in a pan with a little oil

Add the meat and mix for some minutes.

In the dish, put the meat and then the mashed potatoes on top.

Sprinkle with butter and grated cheese. Bake for about 15 minutes.

And eat it !!

Camille Bondon and Arnaud Bury, 4CFCollège Paulette Billa, Tinqueux, FranceMarch 2013

RECIPE n°7

Guinea fowl with carrots

1)ingredients:-1,5 k guinea fowl-600g carrots-25g butter-40cl water-1 chicken bouillon cube / stock cube-3 tbsp vegetable oil-2 tbsp honey-1 tbsp balsamic vinegar-1 vanilla bean-salt

2)prepare the ovenPreheat the oven to 200c.

Put the guine fowl (season it inside and outside) on a cooker. Don't forget the oil !

3)prepare the guinea fowl

4)the first cookingCover and bake 20 minutes.

5)prepare carrots

Peel,wash and cut carrots.

6)Cook carrots.Cook in boiling salted water for 15 minutes.

7)prepare the sauce.

In a little saucepan, boil the honey, the balsamic vinegar and dilute with a little glass of water and the vanilla bean cut into 2 .

8)Boil the sauceBoil it for a short time.

9)The second cookingBaste the guinea fowl with the sauce. Remove the vanilla bean. Reduce the temperature of the oven to 180° C and bake for 20 minutes.

10) dry and brownDry carrots and brown with the butter 5 minutes.

11)baste againPrepare the chicken bouillon cube into boiling water. Add the it around the guinea fowl and bake again 20 minutes.

12)serveServe and enjoy. You can add mashed potatoes, it's soooooo good!

Clément Brulé, 4èFCollège Paulette Billa, Tinqueux, FranceMarch 2013

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