Baeckeoffe

Saturday 12. September 2009 18:40

Ingredients for 4 people
- 500 gr. of spine of pig
- 500 ox gr. (scoter or lodging)
- 500 gr. of shoulder of sheep
- Possibly a foot of pig and/or a tail of pig
- 1,5 kg. potatoes
- 1 bottle of Riesling (or another Alsatian dry white wine: Sylvaner)
- 2 large onions
- 2 cloves of garlic
- 1 furnished bouquet
- salt and pepper

Preparation
- To cut out the 3 meats of of the same pieces cut (3/4 cm) and to mix them
- Émincer 1 onion and garlic
- To place the meats, onion, garlic and the bouquet furnished in a container
- To pour the wine bottle
- To let marinate during 24:00

- To drain the meats
- To reserve the marinade
- To cut out potatoes out of discs
- To cut out 2nd out of discs
- In a terra cotta pot, to lay out one 1st layer of potatoes
- To salt and pepper
- To then lay out a layer of meat with onions
- To alternate the layers by repeating the 3 preceding points
- To pour the marinade
- To put at the furnace (180°/200°) during 2:30 approximately

Categories: Ox, Pig, Receipts | Comments (0)

Savoyard fondue

Tuesday 1. September 2009 21:32

fondue-Savoyard

Ingredients for 4 people
- 250 gr. of Beaufort
- 250 gr. of Swiss Emmental
- 250 gr. of County
- 200 gr. of Appenzeller
- 1 dry white wine glass
- 1 clove of garlic
- 150 bread gr. by anybody (if you use rods, one will need 2 of them)
- Pepper

Preparation
- To grate all cheeses and to mix them in a salad bowl
- To rub the caquelon with garlic
- To put the white wine to heat
- To add a little garlic (according to the tastes)
- To add grated cheeses
- To stir up with soft fire until obtaining a homogeneous mixture of cheeses

Accompaniments
- Potato
- Pork-butchery (believed ham, white ham, meat of the Grisons)
- Possibly of the crudenesses (eggs, gherkins)

Categories: Cheese, Receipts | Comments (0)

Beers of Abbey

Sunday 30. August 2009 19:54

Knell off beer

The beers of abbey are beers only of Belgian origin.
As its name indicates it, they result from various abbeys and were formerly brewed by monks.

Among most famous beers of abbey, one finds:
- Grimbergen brewed by Maes with Waarloos
- Maredsous brewed by Moortgat with Breendonk
- Tripel Karmeliet brewed by Bosteels with Buggenhout
- Leffe brewed by St Guilbert with Dining
- Abbey of Alder brewed by the Brewery of the Valley of Sambre with Gozée
- Abbey of Gembloux brewed by Lefevbre with Quenast
- Abbey of the Rocks brewed by Eloir Bertiau with Montignies-on-Rock
- Water Bénite
- Kapittel
- The Bernardus Saint
- The Feuillin Saint
- Triple Monk

The beers of abbey generally have an alcoholic strength high (9° on average). They accompany perfectly game and the plates by cheese.

Categories: To drink! , Beer | Comments (0)

Strogonoff ox

Sunday 30. August 2009 19:07

Ingredients for 4 people
800 ox gr.
1 large onion
1 limps of cultivated mushrooms
10 paprika gr.
3 Cs of cream fraiche
1 Cs of tomato puree
1 mustard Cs
1 paprika Cs
25 butter gr.
1 white wine glass
salt, pepper

Preparation
- To cut ox in fine thin strap of 1cm by 4cm
- Émincer the onion and mushrooms
- To put in a casserole butter and onions then mushrooms
- To add ox
- To powder paprika
- To let cook during 5 minutes
- To add the tomato puree and the white wine
- To let cook approximately 10 minutes
- To salt, pepper
- To add the cream fraiche and mustard
- To cook with soft fire during 5 minutes

Accompaniment
Jumped potatoes or Rice with olives

Categories: Ox, Receipts | Comments (0)

Stew of Wild boar to the red wine

Monday 24. August 2009 22:59

Ingredients for 4 people
1 kilo of wild boar
150 gr. of chest of pig
1 onion
3 cloves of garlic
2 carrots
2 furnished bouquets (1 for the marinade)
Orange Zest (a third of orange)
100 green olive gr.
2 liters of wine (1 for the marinade)
1 olive oil spoon
salt
pepper

Preparation
- To cut out wild boar of pieces of approximately 5 centimetres
- To let marinate one night in wine with a furnished bouquet

- To cut out the chest of pig over the width in plates of 2 cm
- To cut out carrots out of discs
- Emincer the onion and garlic

- In a casserole (not closed), to put the olive oil spoon and the chest of pig
- As soon as the chest starts to colour, add garlic, onion, a bouquet furnished and the zest with orange.
- To salt, pepper

- When the onions start to bleach, put the pieces of wild boar, the wine and olives.
NB: some re-use the wine of the marinade. By experiment, I advise to use another liter of wine.

- To leave mijoter to average fire approximately 4:00.

Accompaniment
Gnocchis or Polenta

Categories: Game, Receipts, Wild boar | Comments (0)