Easter: holiday dishes

Veal, herb breadcrumbs, Beaufort

Preparation 20 min. Cooking 5 min

Ingredients:

• A quarter of a can of flat-leaf parsley
• 5 sprigs of chives
• A quarter of a bunch of chervil
• 4 tbsp. breadcrumbs
• 1 veal cutlet of 30 g
• 10 g Beaufort
• 1 quail egg
• 1 pinch of salt
• 1 C. coffee of water
• 2 C. tablespoon flour
• 1 c. tablespoon of olive oil

Prepare the herbal breadcrumbs : rinse, dry well and thin out 1/4 bunch of flat-leaf parsley and 1/4 bunch of chervil. Rinse, dry 5 chives, roughly cut them. Cut the parsley and chervil leaves in the same way. Mix all these herbs with 4 tablespoons of breadcrumbs. Reserve this herbal breadcrumbs on a plate.

Prepare the veal nuggets: flatten well 1 veal cutlet weighing 30 g. Cut 10 g of Beaufort into very fine shavings and spread them over the escalope, then fold it to close it in half. In a deep plate, break 1 quail egg and beat it into an omelet with 1 small pinch of salt and 1 teaspoon of water. In another plate, spread 2 tablespoons of flour. Pass the stuffed cutlet on each side in the flour then in the beaten quail egg and finally in the herbal breadcrumbs. Pat to remove excess breadcrumbs. Then cut the escalope into small cubes of 2 x 2 cm and hold them with a wooden stick.

Cook and finish : heat a small pan with 1 tablespoon of olive oil. Add the nuggets and cook them for about 5 minutes, turning them several times. Take out the nuggets and drain them on paper towels. Place them on a plate and serve.

Alain Ducasse’s advice 

Interpret these nuggets with small patties of ground beef or chicken breast. With this amount of herbal breadcrumbs, you have enough to bread cutlets for adults.

Advice from Paule Neyrat

At 18 months, he can chew small bites and he will enjoy eating them on his own. Vegetables with these nuggets! The choice is not lacking in the recipes of fresh vegetables, depending on the season.

© Nature Bébé published by Alain Ducasse Edition, authors Alain Ducasse, Paule Neyrat and Jérôme Lacressonière. Photographer: Rina Nurra Stylist: Lissa Steeter. Available in bookstores, 15 euros.

Halibut, apple, curry

Preparation 10 min. Cooking 10 min

Ingredients:

• 1 golden apple of 150 to 200 g
• 1 tbsp. lemon juice
• 1 C. XNUMX teaspoon agave syrup
• 1 tbsp. olive oil
• 1 C. white cheese
• 1 knife tip of curry powder
• 30 g halibut fillet

Prepare the apple: Peel 1 golden apple weighing approximately 150 to 200 g. Cut it in four and remove the heart. Cut three quarters into pieces. Reserve the last one. Put the apple pieces in a saucepan with 1 teaspoon of lemon juice, 1 teaspoon of agave syrup, 1 teaspoon of olive oil and 1 tablespoon of cottage cheese. Mix and cook for 2-3 minutes. Add 1 knife tip of curry powder. Mix and cook for another 1 minute, then mix this preparation.

Prepare the halibut: steam 30 g of halibut fillet for 3 minutes. Make sure there are no edges.

Finish: cut the reserved apple quarter into small sticks. Place the curried apple on the plate. Crumble the halibut, place it on top and mix. Place the raw apple sticks on top and serve.

Alain Ducasse’s advice 

The apple as a vegetable is not bad. If you can’t find a halibut, take a fillet of mackerel or whiting, but be careful, remove all the bones.

Advice from Paule Neyrat

 If he already wants to patrol his plate and wishes to eat alone, the apple sticks will please him. Otherwise, cut them into small pieces and give them to him with a teaspoon.

© Nature Bébé published by Alain Ducasse Edition, authors Alain Ducasse, Paule Neyrat and Jérôme Lacressonière. Photographer: Rina Nurra Stylist: Lissa Steeter. Available in bookstores, 15 euros.

Lamb stew

FOR 4-6 PEOPLE

PREPARATION: 25 min. COOKING: about 1 hour

Ingredients:

• 600 g shoulder of lamb
• 600 g of lamb’s neck
• 2 tomates
• 2 cloves of garlic
• 2 c. tablespoon of peanut oil
• 1 C. tablespoon flour
• 1 bouquet garni
• 2 bunches of new carrots
• 200 g new turnips
• 1 bunch of small white onions
• 300 g green beans
• 300 g fresh peas
• 25 g butter
• salt, pepper, nutmeg

Preparation: cut the shoulder of lamb into large pieces, and the collar into slices. Immerse the tomatoes for 20 seconds in boiling water, then cool them in cold water. Peel them, seed them and crush them. Peel and chop the garlic. Heat the oil in a large casserole dish and brown the pieces of lamb. Drain them on absorbent paper and discard the fat. Return the meat to the container, dust with flour and cook for 3 minutes, stirring. Salt, pepper and grate nutmeg. Add tomatoes, garlic and bouquet garni to the casserole dish as well as a little water so that the meat is wet to its height. As soon as it boils, cover and simmer for 35 minutes. Scrape the carrots and turnips, peel the onions, remove the green beans, shell the peas. Put the butter to melt in a sauté pan and just brown the carrots, onions and turnips. Steam the green beans for 7-8 minutes. Put the carrots, turnips, onions and peas in the casserole, mix. Continue cooking slowly, covered, for 20 to 25 minutes. Add the green beans 5 minutes before serving and mix gently. Serve very hot, in the casserole dish.

© Guillaume Czerw coll.Larousse (styling Alexia Janny). Recipe taken from the book Petit Larousse cuisinier, Larousse editions

Grass-crusted rack of lamb

Ingredients:

• 1 rack of lamb with 6 ribs
• 40 gr the malt
• 120 gr breadcrumbs
• Tarragon
• Thyme
• 4 cl of sunflower oil

Preparation: handle (remove the flesh covering certain bones, for example, chops, ribs or drumsticks) your rack of lamb, put it in a plate suitable for your oven. Drizzle it with oil. Season with salt and pepper, cook for 10 minutes in a hot oven. Remove it, brush it with mustard. Prepare your breadcrumbs with herbs, chop the parsley and thyme, add it to the breadcrumbs. Roll your brushed square in breadcrumbs, it will stick to the mustard, put your square back in the oven for 5 minutes to color the herb crust, cut, serve and enjoy. You can accompany your square with a ratatouille.

© Comme-a-la-Boucherie.com

Leg of lamb in red wine

For 4 people. Preparation time: 30 minutes. Cooking time: 1 hour 30 minutes

Ingredients:

• 1 leg of lamb of 1,3 kg
• 1 tablespoon of olive oil
• 40 g butter
• Half a bottle of red wine
• 1 clove of garlic
• 2 onions
• 2 carrots
• 2 sprigs of thyme
• Ginger powder
• 5O g of wine confit
• Salt pepper

Preparation: sear the leg over medium heat on all sides. Remove the leg and set aside. In the same dish, melt the butter, add the carrots, the peeled and diced onions. Cook for 10 minutes. Transfer the vegetables to an ovenproof dish. Place the leg of lamb on top, add the thyme. Bake in the oven at Th.7 (210 °) for 20 minutes. Wet with red wine. Add the wine confit. Lower the temperature. Continue cooking for 1 hour at Th.6 (180 °), basting the leg regularly. Keep the leg warm. Pass the cooking juices through a Chinese, reduce it by a third. Adjust the seasoning. Serve the leg of lamb topped with the sauce and accompanied by seasonal vegetables.

© fotolia

www.larousse-cuisine.fr

Nature Bébé, published by Alain Ducasse Edition. Authors: Alain Ducasse, Paule Neyrat and Jérôme Lacressonière. Photographer: Rina Nurra. Stylist: Lissa Streeter. Available in bookstores for 15 euros. Thanks to Paule Neyrat and to Alain Ducasse editions for their collaboration.