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11
EN
Spring Navarin stew
Serves 4
Preparation time: 20 min.
Valve position: 2
Cooking time: 10 min.
+ 7min.
Mutton
600 grams of mutton collar and 600 grams of breast cut into chunks, a bunch of new carrots, a bunch of
spring onions, a bunch of spring leaks, 4 small new potatoes, 100 grams of green beans, 2 peeled toma-
toes, 2 cloves of garlic, 1 bouquet garni, a tablespoon of chopped estragon, 30 grams of butter, 15 cl of
white wine, 1 tablespoon of green aniseed, 1 tablespoon of olive oil, a tablespoon of flour, salt, pepper.
Three-mustard roast
Stud the roast with slivers of garlic. Using the pressure cooker, brown
the roast in the butter and oil. Salt and pepper to taste. Remove the
roast. Now brown the sliced carrots in place of the meat and add 2 ta-
blespoons of sugar, some salt and pepper. Place the roast back into
the pressure cooker, add the bouquet garni, the onion and the white
wine. Close the pressure cooker. As soon as the valve starts to hiss,
lower the heat and leave to cook for the stated duration. Once cooked,
open the pressure cooker.
Remove the roast and the carrots. Bring the cooking juices to the boil
and reduce by one third. Add the crème fraîche and leave to cook for
5 minutes at low heat, then add the mustard without allowing it to
boil. Sieve the gravy and add a little water if necessary.
Cut the roast. Serve with gravy and carrots.
Serves 4
Preparation time: 25 min.
Valve position: 2
Cooking time: 11 min.
Veal
1 kg rack of veal, tied as a roast, 6 carrots, 3 garlic cloves, 1 onion, 1 bouquet garni, 2 tablespoons of thick
crème fraîche, 40 grams of butter, 30 cl of dry white wine, 2 tablespoons of Meaux mustard, 1 tablespoon
of strong French mustard and 2 tablespoons of mild estragon-flavoured mustard, 1 tablespoon of oil, gra-
nulated sugar, salt, pepper.
Peel and wash all of the vegetables. Using the pressure cooker, sear the
pieces of meat and the unpeeled garlic in the oil and butter. Salt and
pepper. Sprinkle the flour over the ingredients and mix well. Pour in the
white wine, add the aniseed, the bouquet garni of herbs and the crushed
tomatoes. Complete with water to cover the meat. Bring to the boil.
Close the pressure cooker. As soon as the valve starts to hiss, lower the
heat and leave to cook for the first cooking duration specified. After this
time, open the pressure cooker. Add the vegetables, salt and pepper
them. Close up the pressure cooker. As soon as the valve starts to hiss,
lower the heat and leave to cook for the second cooking duration speci-
fied. After this time, open the pressure cooker.
Remove the meat and the vegetables, letting the juice run off, remove
the bouquet garni and the garlic.
Let the cooking juices reduce over high heat until a thick gravy is obtai-
ned. Place the meat and the vegetables in a serving dish and wet with
gravy. Add the estragon and serve.
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