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roast leg of lamb with red currant sauce

Search result : roast leg of lamb with red currant sauce :


Lamb Kebabs

Recipes : Lamb Kebabs
To make lamb kebabs it is best to make small cubes, about 1/2 an inch thick, using lamb's shoulder or leg of lamb meat. ...
Lamb and eggplant charlotte

Recipes : Lamb and eggplant charlotte
Lamb charlotte (6 servings) : 3 'reasonably potbellied' eggplants 2 big onions, thinly sliced 1 pinch of thyme flower...
Glazed Loin of Lamb

Recipes : Glazed Loin of Lamb
Loin of lamb, glazed with red Martini. Recipe for 8 people: 8 pieces of loin of lamb of about 120g each (about 4.5 Oz...
Navarin d'agneau (Lamb stew)

Recipes : Navarin d'agneau (Lamb stew)
Lamb stew with potatoes Origin of this dish: the victory of the French fleet in 1827 fighting for Greece's independen...
Carrot puree

Recipes : Carrot puree
This recipe make a great accompaniment to pan fried fish, grilled lamb chops or roast crustaceans. Carrot pure recipe...
Beef Kebab

Recipes : Beef Kebab
To realise these kebabs, it is preferable to choose pieces of striploin. Dice them up and leave them to marinade for sev...
Roasted strips of duck magret with mirabelle plums

Recipes : Roasted strips of duck magret with mirabelle plums
A recipe of our menu 'special end of the year celebrations Roast strips of magret of duck, sweet and sour mirabelles ...
Hollandaise Sauce

Recipes : Hollandaise Sauce
Hollandaise (sauce) : for asparagus, poached fish, artichoke hearts,... Ingredients for this sauce : 3 eggyolks 8 c...
Roast Guinea Fowl Alsacian Style

Recipes : Roast Guinea Fowl Alsacian Style
Roast guinea fowl for 8 people 2 guinea fowl, oven ready and seasoned For the sauerkraut: 2 kg of raw sauerkraut 1 f...
Caramel sauce

Recipes : Caramel sauce
Here, you will find my advices and tips to make your caramel sauce a "reussite" every time. there is what you need to...
Roast Turkey with Chestnuts

Recipes : Roast Turkey with Chestnuts
This roast turkey with chestnut recipe is still a very traditional one but will also guaranteer you a nice moist meat at...
Lamb Tajine

Recipes : Lamb Tajine
The "tajine" (or "tagine" is both the word for the dish (as a main course) and for the clay pot that is used in North Af...
Bechamel Sauce

Recipes : Bechamel Sauce
Recipe for a litre of finished sauce: 80g butter 80g plain flour 1 litre full fat milk salt, pepper and a pinch of...
Currant Jam

French specialties : Currant Jam
Bar-le-Duc is the town of origin of a rare and ignored Lorraine speciality, the currant Jam épépinée with the goose feat...
Costières de Nîmes

French specialties : Costières de Nîmes
During your strolls and your excursions along the Vallée du Rhône, you will discover numerous wine-producing regions. Am...
Festive menus

News : Festive menus
The end of the year celebrations/parties are, for number of people, an opportunity to share with relatives and/or with f...
Festive Menu 2008

News : Festive Menu 2008
Two years after our first "festive menu", we renew it by providing you with 14 new exclusive recipes for Christmas and/o...
The Lobster à l'américaine Story

News : The Lobster à l'américaine Story
We are now nearly fully sure of the validity of the "à l'américaine" name of this recipe, to the contrary of the "à l'ar...
Asparagus

News : Asparagus
Asparagus is a latin word. Asparagus had been first appreciated by the ancient Egyptians, Greeks and Romans. They then ...
Towards the discovery of  the Yoghurts

News : Towards the discovery of the Yoghurts
It happened in very ancient times, at the fringes of the Balkanic peninsula and of Turkey that one started to find the f...
the omelette

News : the omelette
In the Journal of Jean Heroard (1551-1628), doctor of the young future king Louis XIII, we could read : "often, in the a...
Recipes for persons suffering from type 2 -diabetes

News : Recipes for persons suffering from type 2 -diabetes
Yes, we can prepare and eat good food and suffer somewhat from type 2-diabetes (this is my personal case). I react by av...
mixed flavoured butters

News : mixed flavoured butters
The basic principle is the same in all cases : you must soften the butter and incorporate into it one or several flavour...
A so nice journey

News : A so nice journey
It is true that my children and friends have had a real great idea in offring me, for my birthday anniversary, a fixed r...
Chef Asfaux in jail !

News : Chef Asfaux in jail !
"Listen, I know that you are very busy but couldn't you find some availability to coach a tasting workshop in the scope ...
Lannemayou et fils, producers of Floc de Gascogne.

News : Lannemayou et fils, producers of Floc de Gascogne.
"Hello, for all those which are not likely yet to know Floc de Gascogne, could you explain us what is this breuvage and...
A nice week-end in Lyon

News : A nice week-end in Lyon
As we do from time to time during the year, direction Lyon to pay a visit to some beloved friends. Her,'Speedy' Brigitt...


Cassoulet
Comment on recipe : [url]http://www.aftouch-cuisine.com/recipe/cassoulet-30.htm[/url] I have made the cassoulet with pa...

Veal Stock
Comment on recipe : [url]http://www.aftouch-cuisine.com/recipe/veal-stock-176.htm[/url] Although this seems to be an ac...

Fresh spaghetti with green olives
No 'real' sauce for this recipe but a very tasty stuff as described in the recipe (+ the basil). Numerous pasta recipe,...








2009 End of the Year Festive Menu2009 End of the Year Festive Menu
It has, now, become an annual berth, our chef Patr More...


Eat today
Mr Auguste
This is a short tribute to Auguste Escoffier, the so famous French cook . Mr Auguste
Lobster à l'américaine Story
We are now nearly fully sure of the validity of the "à l'américaine" name of this recipe, to the contrary of the "à l'armoricaine" one.read more