Category: Meat
Pork Fillet with Sage and Orange (Filet de Pore a la Sauge)
Sage is often partnered with pork – there seems to be a natural affinity. The addition of orange brings complexity and balances the sometimes overpowering flavour of sage.
Pork with Camembert Recipe (Medaillons de Porc au Camembert)
Not surprisingly, most cheese-producing regions of France have a tradition of recipes using their own home-produced cheese. This recipe combines several of the fine products
Moroccan Lamb Stew Recipe (Tagine d’Agneau aux Pois Chiches)
The colourful spicy cuisines of French colonial North Africa have left their mark on French cooking. Tagine, named after the conical-shaped pottery dish in which it is cooked, is a favourite.
Lamb Stew with Vegetables Recipe (Navarin d’Agneau Printanier)
A navarin is a stew made with lamb and a selection of young tender spring vegetables such as carrots, new potatoes, baby onions, peas, French beans and especially turnips!
Lamb Chops with Mint Recipe (Cotes d’Agneau Vinaigrette a la Menthe)
Serving vinaigrette sauces with meat came in with nouvelle cuisine and stayed. This one offers a classic combination – lamb and mint – in a new style.
Rack of Lamb with Mustard Recipe (Carre d’ Agneau a la Moutarde)
This recipe is perfect for entertaining. You can coat the lamb with the crust before your guests arrive, and put it in the oven when you sit down for the first course.
Roast Stuffed Lamb Recipe (Gigot Farcie)
The lambs which graze in the salty marshes along the north coast of Brittany and Normandy are considered the best in France. The stuffing is suitable for either leg or shoulder joints.
Roast Leg of Lamb with Beans Recipe (Gigot d’Agneau)
Leg of lamb is the classic Sunday roast. In France, the shank bone is not removed, but it is cut through for easier handling. The roast is often served with haricot or flageolet beans.
Veal Stew with Tomatoes Recipe (Saute de Veau Marengo)
The combination of tomatoes and orange in this dish brings to mind Mediterranean sunshine.
Veal Escalopes with Tarragon Recipe (Veau a l’Estragon)
These thin slices of veal need little cooking, and the sauce is made very quickly as well.