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Minervois

The good recipes for your wine Origine : Languedoc-Roussillon

You have a good Minervois bottle, so there is a list of good recipes to have a perfect accord

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ARNOA
Domaine Anduze 11800 MARSEILLETTE
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CLOS CENTEILLES
CLOS CENTEILLES 34210 SIRAN

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Aubergine (eggplant) cake
Aubergine (eggplant) cake
comments (9)
Aubergine (eggplant) cake for 6 persons : 3 nice shining aubergines (eggplants) 2 big onions, peeled and thinly sliced 3 degermed and thinly sliced...

Basquaise Mussels
Basquaise Mussels
comments (5)
Basquaise Mussels for 4 persons: 2 kg of perfectly washed and scratched mussels, 6 skinned tomatoes and épépinées, 1 onion thinly sliced, 4 so...

Char-grilled Sirloin Steak
Char-grilled Sirloin Steak
comments (0)
Take your sirloin steaks out of the fridge about 1 hour before cooking them. Then, using a brush, lightly coat them with a little bit of vegetable oil...

Duck Gizzards Salad
Duck Gizzards Salad
comments (5)
Salad for 6 people: 300g Confit duck gizzard 18 Slices of baguette 100g Crushed walnuts 1 Clove of garlic 3 Baby gem 2 Table spoon of red wine ...

Duck Terrine Forestiere
Duck Terrine Forestiere
comments (40)
Makes one terrine for 6 guests: 2 duck fillets 300 gr of veal stuffing 300 gr of lean pork stuffing (ask your butcher) 2 duck livers (or 3 de p...

French cut Rib of Beef
French cut Rib of Beef
comments (11)
First of all a little reminder. First a calf is born, it is either male or female. Female: it becomes a heifer, then a cow that will give birth to a...

Navarin d'agneau (Lamb stew)
Navarin d'agneau (Lamb stew)
comments (40)
Lamb stew with potatoes Origin of this dish: the victory of the French fleet in 1827 fighting for Greece's independence in Navarin, close to Pylos....

Pan Fried Calf's Liver
Pan Fried Calf's Liver
comments (26)
Calf liver is the best of the livers to pan fry. When you are going to buy some make sure to choose one that is lightly pink and firm. When your butch...

Ratatouille small toasts at the 'Nice' style
Ratatouille small toasts at the 'Nice' style
comments (7)
Cooking also being the art of using foodstuff left from the previous meal, this is a idea for a light dinner : a few potatoes from the previous lunch,...

Scallop and Mushroom Parmentiere
Scallop and Mushroom Parmentiere
comments (4)
For 4 guests: 8 large scallops 500 gr "traditional" mashed potatoes 1 garlic clove 2 tablespoons olive oil 200 g of boletus muchrooms, diced ...

Veal Sweetbread
Veal Sweetbread
comments (25)
This veal or lamb's offal is called thymus in anatomy. It is a ductless, butterfly-shaped gland lying at the base of the neck of a calf or lamb. It is...