Tag: Roasted
Best Diet Recipes: Kale and Roasted Red Veg Salad
Healthy Diet Recipe: Roasted Vegetable and Puy Lentil Salad
Roast Cod With Herby Seed Crust and Curried Parsnip Mash Recipe
Roast Loin of Pork with Prunes Recipe (Roti de Porc aux Pruneaux)
The combination of pork and prunes is often found in casseroles and stews from the Loire Valley, perhaps with one of the local wines. For the best flavour, soak the prunes overnight.
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.
Roast Leg of Venison Recipe (Gigot de Chevreuil Roti)
Although young venison does not need marinating to tenderize it, the marinade forms the base for a delicious, tangy yet slightly sweet sauce. You’ll need to start this recipe two to three days ahead. Roast Leg of Venison recipe is sure to become a new holiday favorite amongst your family and friends. Get ready to…
Roast wild Duck with Juniper Recipe (Canard aux Genievres)
Wild duck should be served slightly underdone or the meat will be very tough. There is little meat on the leg, so one duck will serve only two people —keep the legs for making a tasty stock.
Duck with Orange Sauce Recipe (Canard â la Bigarade)
Commercially raised ducks tend to be much fattier than wild ducks. In this recipe, the initial slow cooking and pricking the skin of the duck helps to draw out the excess fat.
Roast Pheasant With Port Recipe (Faisan Roti au Porto)
Roasting the pheasant in foil keeps the flesh particularly moist. This recipe is best for very young birds and, if you have a choice, request the more tender female birds.