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Magret de Canard Sauce a l’Orange Recipe

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Magret de Canard sauce a l'Orange may seem like a complicated dinner, however, it is not difficult to make.

magret-de-canard-41_2_1

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This week is La Semaine du Goût® here in France, and according to the travel website Expedia, the French have voted the Magret de Canard as their favorite dish.

The technique to cook the magret is very simple and you can find here below a step by step instruction.

I use an orange based sauce which is a classic and also my favourite.

You can use any other sauce you fancy, like cream, teriyaki, white wine.

To prepare the duck Magret you will need the following ingredients:

  • 2 duck magret
  • Juice from 2 oranges
  • 1 orange sliced and peeled
  • 3 tbsp of sugar
  • ¼ cup of Cointreau
  • Salt and pepper

Note: If the oranges are too sweet you can add 1 tbsp of cider vinegar.

magret-de-canard-6_2_1

magret-de-canard-8_1_1

  • Clean the duck magret.

With a sharp knife remove the two white membranes so the magret will not curl when cooking.

  • Trim the fat from the side

magret-de-canard-18_2_1

magret-de-canard-19_1_1

And carve the top of the skin in diamond shapes.

  • Place the duck magret to cook on medium heat, skin side down.

No fat is needed as the fat from the skin will melt straight away.

magret-de-canard-22_2_1

magret-de-canard-24_3_1

  • Let it cook for 10 minutes then turn. Cook for 10 more minutes.

If too much fat has melted remove it from the pan.

Make sure the meat is well seared everywhere.

  • Remove the duck magret and place them on a plate covered with aluminium foil.

Remove all the fat from the pan, but do not clean it.

magret-de-canard-25_4_1

magret-de-canard-26_1_1

  • Deglaze the pan with the orange juice.

  • Add the sugar, orange slices and Cointreau.

Cook until the juices are caramelized, about 10 minutes at medium heat.

magret-de-canard-29_2_1

magret-de-canard-41_2_1

  • Let the duck magret rest for 5 minutes then slice them and pour the juices on top.

The Magrets de Canard is ready

magret-de-canard-51_3_1

potato-dauphinoise-26_1_1

Magret de Canard a l Orange It can be served with Gratin Dauphinoise and a vegetable of your choice. You will find those recipes below.

I use the microwave for the gratin, and it is the easiest thing to make when you have guests.

You can find a step by step guide on how to prepare both dishes for a dinner party here.

For instructions on recipes template see post: Food Madness: Digital & Apps

For measurement conversions see post: How much is a Cup in grams and the most useful cooking conversions

Duck Magret de Canard sauce a l'Orange
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5 from 4 votes

Magret de Canard à l'Orange Recipe

Magret de canard a l’orange may seem like a complicated dinner, however it is not difficult to make. It can be served with Gratin Dauphinoise and a vegetable of your choice.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Main Course
Cuisine: French
Servings: 4 people
Calories: 275kcal

Ingredients

  • 2 magrets de canard duck breasts
  • 2 Juice from oranges
  • 1 orange sliced and peeled
  • 3 tbsp sugar
  • 1/4 cup Cointreau
  • salt and pepper
  • 1 tbsp cider vinegar OPTIONAL: If the oranges are too sweet

Instructions

  • To clean the Magrets de canard, remove with a sharp knife the two white membranes so the Magret will not curl when cooking.
    deveine magret de canard
  • Trim the fat from the side
    cleaning magret de canard
  • And carve the top of the skin in diamond shapes
    Duck Magret de Canard
  • Place the Magrets de canard to cook on medium heat, skin side down. No fat is needed as the fat from the skin will melt straight away.
    Duck Magret de Canard sauce a l'Orange
  • Let it cook for 10 minutes then turn. Cook for 10 more minutes. If too much fat has melted remove it from the pan. Make sure the meat is well seared everywhere.
    Duck Magret de Canard sauce a l'Orange
  • Remove the Magrets and place them on a plate covered with aluminium foil. Remove all the fat from the pan, but do not clean it.
    Magret de Canard sauce a l'Orange
  • Deglaze the pan with the orange juice.
    Magret de Canard sauce a l'Orange
  • Add the sugar, orange slices and Cointreau. Cook until the juices are caramelized, about 10 minutes at medium heat.
    Magret de Canard sauce a l'Orange
  • Add the Magrets back to the pan and let it cook for another 10 minutes basting them with the juices.
    Duck Magret de Canard sauce a l'Orange
  • When they are ready, let them rest for 5 minutes then slice them and pour the juices on top
    Duck Magret de Canard sauce a l'Orange
  • Serve with the potato dauphinoise and the vegetables of your choice.
    Duck Magret de Canard sauce a l'Orange
  • Enjoy !
    Duck magret de Canard sauce a l'Orange

Notes

Calories 275 calories per serving
Fat 3 gr per serving
Carbohydrates 29gr per serving
Proteins 21 gr per serving
Sugar 26 gr per serving
Sodium 131 mg per serving
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.
PIN FOR LATER;
Magret de Canard sauce a l'Orange, duck breast with orange sauce, may seem like a complicated dinner, however it is not difficult to make. Step by step recipe easy to follow.

How To Make Italian Gnocchi

by 4 Comments

Making Italian gnocchi from scratch is not difficult, in this step by step video I show how to make two different versions of gnocchi: fluffy and small gnocchi and firm and larger gnocchi. Watch the video below and you will see how easy it is.

Gnocchi firm or fluffy

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Why two versions of gnocchi?

Depend on how you want to serve them and this is my personal preference.

The light and fluffy gnocchi are better served with a light sauce and can be more suitable as a starter or side dish.

While the chunky and firm gnocchi can be mixed with a stronger sauce like a ragu and served as a main dish.

There are no eggs in neither recipe, so they are a perfect option for a vegetarian or vegan dinner.

 

 

 

Ingredients to make gnocchi dough

You only need 3/4 ingredients:

  1. Old potatoes, like the one you would use for french fries
  2. All-purpose flour
  3. Semolina flour (only for the chunky gnocchi)
  4. Salt

 

two different flours for gnocchi all purpose and semolina

How To Make Gnocchi

Boil for 20 minutes

  • Boil the potatoes for 20 minutes
  • Pierce with a knife to check that they are done

  • Peel immediately and mash the potatoes while still warm
  • Set aside and let them cool down COMPLETELY

mush while still warm

Homemade gnocchi kitchenaid

I find it very useful to use the KitchenAid vegetables strainer.

It separates the skin directly so I don’t have to peel them.

It is perfect when you make gnocchi, they are mashed in a flash and you don t have to burn your hands to peel hot potatoes.

Here you will find other recipes I make with the KitchenAid vegetables strainer, here you will find more of my favourite kitchen tools.

Extra Tips For Making Gnocchi

  • DON'T peel the potatoes before boiling them or your gnocchi will be soggy.
  • If you don't have a rice, use a fork but do not use a blender as it will make them waxy.

How to make gnocchi dough

Once the potatoes are cold, mix them with the flour:

add the flours to the mash potatoes

For the fluffy gnocchi

  • 4 large potatoes
  • 1/2 cup of all-purpose flour
  • 1 tsp of salt

For the chunky gnocchi

  • 4 large potatoes
  • 1/2 cup of semolina flour
  • 1/4 of all-purpose flour
  • 1 tsp of salt

Shaping the homemade gnocchi

  • Mix the dough by hand until smooth
  • Take a small amount of dough, enough to fill your palm
  • Roll it and make a long thick string
  • Cut the gnocchi into shape ( make small squared shapes for fluffy gnocchi or longer shapes for chunky one)
  • Repeat until all the dough is shaped into gnocchi

  • To indent the chunky gnocchi you can use a gnocchi board or the back of a fork.
  • Apply a small pressure on the gnocchi against the fork while pushing them down.

Applying a good pressure against the fork and pull down the gnocchi

  • Lay the gnocchi on a floured tray
  • Keep the gnocchi separate otherwise they stick to each other
  • Dust with more flour

How To Cook Gnocchi

Whether the gnocchi are homemade or bought already made, the cooking process is the same:

  • Bring a pot of salted water to boil, same as for cooking pasta
  • Drop some gnocchi into the boiling water, not too many. Just enough to cover the bottom of the pan.

cooking the homemade gnocchi

put the gnocchi into the sauce and stir gently

  • Once the gnocchi start to float, remove them with a skimmer and place them directly in the pan where you have your gnocchi sauce.
  • Stir gently into the sauce
  • Once they are all floating, add more gnocchi until they are all cooked

How To Serve Gnocchi

Light and Fluffy Gnocchi

These gnocchi have very little flour, as a consequence, the delicate flavour of the potatoes is more prominent.

They are perfect as a starter or side dish, served with a delicate sauce that doesn't overpower the potatoes but actually enhances their flavour.

You can find the recipe with step by step picture and instruction in this article:

Light and Fluffy Italian Homemade Gnocchi

You can find light gnocchi sauce recipes here:

Sage and Butter, Truffle cream or a fresh pesto.

 

Soft and fluffy gnocchi

How to make Italian Gnocchi

Chunky and Firm Gnocchi

Chunky and firm Gnocchi are best served with stronger sauces like meat ragu, mushrooms and seafood.

I like the contrast and the texture they give to a sauce full of flavour.

They are very filling and can be served as a main dish.

You can find light gnocchi sauce recipes here:

Bolognese sauce, lamb ragu, wild mushrooms or seafood.

 

and to finish it .....

I add plenty of Parmesan cheese!

What would you add?

How to make Italian Gnocchi
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5 from 2 votes

How To Make Gnocchi

Making Italian gnocchi from scratch is not difficult, here I make chunky gnocchi with a cherry tomato sauce. In the video below  I show how to make two different versions of gnocchi: fluffy and small gnocchi and firm and larger gnocchi.
Prep Time30 mins
Cook Time40 mins
resting time2 hrs
Total Time1 hr 10 mins
Course: Main Course
Cuisine: Italian
Keyword: gnocchi, Italian dumpling, potato
Servings: 6 people
Calories: 288kcal

Ingredients

For the gnocchi

  • 4 old medium potatoes
  • 1/2 cup semolina flour
  • 1/4 cup all-purpose flour
  • 1 tsp salt

For the cherry tomato sauce

  • 3 cups Chopped Cherry tomatoes
  • 3 leaves Chopped basil leaves
  • 2 cloves garlic
  • 2 tbsp Olive oil
  • 1 tsp Salt
  • 6 tbsp Freshly grated Parmesan cheese

Instructions

Making the gnocchi dough

  • Boil the potatoes for 20 minutes
  • Pierce with a knife to check that they are done
  • Peel immediately and mash the potatoes while still warm
  • Set aside and let them cool down COMPLETELY

Extra Tips For Making Gnocchi

  • DON'T peel the potatoes before boiling them or your gnocchi will be soggy.
  • If you don't have a rice, use a fork but do not use a blender as it will make them waxy.

Make the gnocchi sauce

  • Stir fry the garlic cloves
  • Remove the cloves from the pan
  • Add the chopped cherry tomatoes
  • Add the basil leaves
  • Let it simmer covered, turning from times to times

How to make gnocchi dough

  • Once the potatoes are cold, mix them with the flours and the salt
  • Mix the dough by hand until smooth
  • Take a small amount of dough, enough to fill your palm
  • Roll it and make a long thick string
  • Cut the gnocchi into shape
  • Repeat until all the dough is shaped into gnocchi
  • To indent the chunky gnocchi you can use a gnocchi board or the back of a fork.
  • Apply a small pressure on the gnocchi against the fork while pushing them down.
  • Lay the gnocchi on a floured tray
  • Keep the gnocchi separate otherwise they stick to each other
  • Dust with more flour

How To Cook Gnocchi

  • Bring a pot of salted water to boil, same as for cooking pasta
  • Drop some gnocchi into the boiling water, not too many. Just enough to cover the bottom of the pan.
  • Once the gnocchi start to float, remove them with a skimmer and place them directly in the pan where you have your gnocchi sauce.
  • Stir gently into the sauce
  • Once they are all floating, add more gnocchi until they are all cooked

How To Serve Gnocchi

  • Serve the gnocchi still warm adding plenty of Parmesan cheese

Video

Notes

Calories 288 calories per serving
Fat 8 gr per serving
Carbohydrates 41 gr per serving
Proteins 11 gr per serving
Sugar 5 gr per serving
Sodium 1107 mg per serving
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.
PIN FOR LATER:
Making Italian gnocchi from scratch is not difficult, in this step by step video I show how to make two different versions of gnocchi: fluffy and small gnocchi and firm and larger gnocchi. Watch the video below and you will see how easy it is. #yourguardianchef

Italian Rice Stuffed Tomatoes

by 1 Comment

These rice stuffed tomatoes are a classic Italian recipe, they can be prepared ahead of time and baked just before dinner.

Rice stuffed tomatoes vertical

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They are a great option for vegetarian, celiac and even vegan as the cheese is an optional ingredient.

The rice to use is Carnaroli rice, which is the same type of rice used for risotto.

The rice will be crunchy outside and soft and creamy inside, that is why the type of rice is very important.

It cooks in the oven as a pilaf rice, but there is no need to add any stock.

The rice cooks with the water from the tomato juices, so make sure the tomatoes are juicy and that all the juice is kept inside the tomatoes or with the filling.

Season the tomatoes

While cooking the rice absorbs the flavor of the fresh tomatoes, the basil, and the extra virgin olive oil.

Using good and fresh ingredients is very important for this recipe.

In this recipe, I use provola cheese, but you can use mozzarella and even add some freshly grated parmesan cheese.

 

 

As a matter of interest, I always cut my vegetables over a dedicated vegetable cutting board as it is more hygienic.

I use a Joseph Joseph Large Index Advance Chopping Board Setyou can find on Amazon (affiliate link)

 Each board is colour coded and has a symbol indicating its use e.g. meat (red), fish (blue), vegetables (green), and cooked food (white).

fresh summer tomatoes

For more recipes made with fresh summer tomatoes, you can check the recipes below.

They are a combination of recipes using with all the typical Summer flavors of the Mediterranean countries.

Italian rice stuffed tomatoes
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5 from 1 vote

Italian Rice Stuffed Tomatoes

These rice stuffed tomatoes are a classic Italian recipe, they can be prepared ahead of time and baked just before dinner.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course
Cuisine: Italian
Keyword: glutenfree, tomatoes, Vegan
Servings: 11 people
Calories: 210kcal

Ingredients

  • 11 medium tomatoes make sure they are juicy
  • 3 cup rice carnaroli
  • 1.5 tbsp salt
  • 1 cup Parmesan or mozzarella cheese Optional for vegan/vegetarians option
  • 1/2 cup chopped basil leaves
  • 5 tbsp Extra virgin olive oil

Instructions

  • Put the tomatoes into a baking plate, cut the tops and keep them aside
    Cut the top tomatoes
  • With a spoon scoop out the inside of the tomatoes. Leave inside the tomatoes any juices that remain.
    Scoop out the inside
  • Season the tomatoes with salt and some olive oil
    Season the tomatoes
  • In a separate bowl chop the inside of the tomatoes.
    Chop the inside of the tomatoes
  • Season with olive oil and salt
    Add the rice
  • Add the rice 
    Add the rice
  • Add the parmesan or the mozzarella cut in cubes
  • and add the chopped basil leaves
    Add the basil
  • Mix all well
    mix well
  • Fill the inside of the tomatoes with the rice mix
    Fill the inside of the tomatoes
  • Spread the remaining rice around the tomatoes
  • Sprinkle with olive oil
  • Put back the tomatoes tops and sprinkle with some more olive oil
    Cover with the tops
  • Bake in the oven at 180 C - 350 F for 45 minutes until the rice is nicely browned 
  • Enjoy warm

Video

Notes

Calories 210 calories per serving
Fat 2 gr per serving
Carbohydrates 43 gr per serving
Proteins 4 gr per serving
Sugar 4 gr per serving
Sodium 62 mg per serving
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.
PIN FOR LATER:
These rice stuffed tomatoes are a classic Italian recipe, they can be prepared ahead of time and baked just before dinner. #yourguardianchef #vegeratian #glutenfree #vegan

Healthy Cod Recipe Baked with Potatoes

by 12 Comments

This healthy cod recipe is a classic here in Italy, the cod cooks in the oven for 20 minutes over a thin layer of potatoes and onions.

Cod Baked With Potatoes And Onions

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It is very easy to make and it is perfect for the Summer as it cooks quickly in the oven.

You can use either cod or haddock, both chunky flaky fish that can be baked in 20 minutes.

It is a light healthy dinner and here I serve it with a healthy baked ratatouille.

If you are either on a diet or have friends over, this dinner is both healthy and fancy.

The secret for this recipe is the size of the thin layer of potatoes where the fish is laid.

The potatoes are cut very thinly, they absorb the juices from the fish and steam cook with it.

While they remain soft and creamy in the centre they make a nice crust in the edges.

The onion adds to the flavour and everything is cooked at perfection in just 20 minutes.

Bake for 20 minutes

3 Swordfish Recipes

I love to eat fish in the Summer, you can make so many light and healthy recipes.

Below you will find some more ideas of easy healthy fish recipes for a quick dinner or for entertaining.

 

As a matter of interest, I always cut my fish over a dedicated fish board as it is more hygienic.

I use a Joseph Joseph Large Index Advance Chopping Board Setyou can find on Amazon (affiliate link)

Each board is colour coded and has a symbol indicating its use e.g. meat (red), fish (blue), vegetables (green), and cooked food (white).

Here are more of my favourite kitchen tools

 

Halibut Baked With Potatoes And Onions
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5 from 5 votes

Healthy Cod Recipe

This healthy cod recipe is a classic here in Italy, the cod cooks in the oven for 20 minutes over a thin layer of potatoes and onions.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Italian
Keyword: fish, healthy meal, seafood
Servings: 2 people
Calories: 348kcal

Ingredients

  • 1 filet halibut or cod
  • 2 small potatoes
  • 1 onion
  • 1 tsp salt
  • pepper
  • 2 tbsp extra virgin olive oil

Instructions

  • Use a small baking tin about the same dimension as the halibut filet, lightly grease with olive oil
    Cover with olive oil
  • Peel the potatoes and the onion and slice them very thin with a slicer
  • Cover the base of the baking tin with a layer of potatoes and onion seasoned with salt and pepper
    Layer of onion and potatoes
  • Season the halibut filet with salt and pepper on both sides and lay it on top of the potatoes
    Lay the cod over the potatoes
  • Pour 1 more tbsp of olive oil on top
    Season with salt pepper and oil
  • Cook in a hot oven for 20 minutes at 180 C 350 F
    Bake for 20 minutes

Video

Notes

Calories 348 calories per serving
Fat 15 gr per serving
Carbohydrates 31 gr per serving
Proteins 24 gr per serving
Sugar 6 gr per serving
Sodium 1237 mg per serving
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.
PIN FOR LATER:
This healthy cod recipe is a classic here in Italy, the cod cooks in the oven for 20 minutes over a thin layer of potatoes and onions. #yourguardianchef #seafood #healthyfood
 

Healthy Eggplant Parmesan

by 10 Comments

If you want to lose weight while satisfying your cravings for lasagna, a healthy eggplant Parmesan is all you need. Similar to the Greek moussaka, eggplant parmesan is a complete meal, but while most recipes fried the eggplants, here I grill them and then bake it.

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Frankly, I prefer a Parmigiana with grilled eggplants as fried eggplants absorb a lot of oil and become very greasy.

The filling is made with boiled eggs and cooked ham so the fat is very limited.

Just a bit of mozzarella cheese and parmesan to satisfying all craving,  the rest is just healthy vegetables.

You can serve it with a fresh slice of rustic sourdough bread, but since I am on a diet I eat it with some light Wasa.

If you have some left over, never in my house, you can freeze it.

When I was single and working as a Petroleum Engineer, I would prepare a large Healthy Eggplant Parmesan on Sunday and freeze portions to have after work and a good  Step session.

I was in good shape then !

For this recipe, I use the round eggplants, as their large slices are perfect to lay on the baking plate.

Also, their flavour is not as bitter like some of the long one, so I don't need to drain it in salt

You can use the regular ones, but buy them thin as they have fewer seeds.

If you think they might be slightly bitter, salt the slices and put them in a drainer with a weight on top.

Let them drain for few hours and they will release the bitter brown juice.

Healthy Eggplant Parmesan

The Healthy Eggplant Parmesan can be filled with different ingredients.

If you like a Greek moussaka, instead of the ham you can add a ragu Bolognese sauce.

I make it in the pressure cooker and it takes only 30 minutes.

Or if you really want to make it sexy, you can fill it with small fried meatballs like the one I use in this recipe:

Couscous with fried meatballs

Coming up in the next few weeks:

If you are looking for more eggplant recipes, here you will find some more ideas.

Regular, round, small, long, white and tiger, a different way of cooking each shape.

Stay tuned!

Long eggplants

As a matter of interest, I always cut my vegetables over a dedicated vegetable cutting board as it is more hygienic.

I use a Joseph Joseph Large Index Advance Chopping Board Setyou can find on Amazon (affiliate link)

 Each board is colour coded and has a symbol indicating its use e.g. meat (red), fish (blue), vegetables (green), and cooked food (white).

Healthy Eggplant Parmesan

Healthy Eggplant Parmesan
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5 from 5 votes

Healthy Eggplant Parmesan

If you want to lose weight while satisfying your cravings for lasagna, a healthy eggplant parmesan is all you need. Similar to the Greek moussaka, eggplant parmesan is a complete meal, but while most recipes fried the eggplants, here I grill them.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Main Course
Cuisine: Italian
Keyword: Eggplants, healthy meal, low calories
Servings: 6 people
Calories: 379kcal

Ingredients

  • 3 eggplants If available use the round ones
  • 2 can tomatoes sauce about 4 cups
  • 1 mozzarella
  • 3 slices cooked ham
  • 2 hard boiled eggs
  • 1 cup bread crumbs
  • 10 leaves basil
  • 1 clove garlic
  • 1/2 cup parmesan
  • 4 tbsp olive oil

Instructions

Grill the eggplants

  • Peel and slice the eggplants
    Peel and cut the eggplants
  • Grill them on an outdoor grill or home griddle
    Grill the eggplants

Compose the dish

  • Oil the base of a baking dish
  • Cover with breadcrumbs flavoured with basil and garlic
  • Lay a base of grilled eggplants, add salt
    Add a layer of eggplants
  • Add 1/2 cup of tomato sauce
  • Add few more eggplants slices to make sure there is a good base and the tomato sauce is well spread. 
    Add more eggplants
  • Add some more tomato sauce and salt
  • Create a layer of cooked ham
    Add layer of ham
  • Add the sliced boiled eggs
  • Cover with more eggplants, tomato sauce and parmesan cheese
  • On Top add a layer of sliced fresh mozzarella
  • Sprinkle some more breadcrumbs and 2 tbsp of olive oil
  • Bake in the oven for 30 minutes at 180C - 350 F

Video

Notes

Calories 379 calories per serving
Fat 20 gr per serving
Carbohydrates 40 gr per serving
Proteins 17 gr per serving
Sugar 18 gr per serving
Sodium 1094 mg per serving
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.
PIN FOR LATER:
Healthy Eggplant Parmesan vetricle PIN

Petit Farcis Stuffed Peppers Tomatoes Courgettes

by 6 Comments

Stuffed Peppers, tomatoes or courgettes are called in French Petit Farcis. It is a typical dish from Nice and Provence: Mediterranean vegetables stuffed and cooked in the oven.

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In this recipe, I stuff them with a mix of pork and beef, the most common way to make them.

If you want to use them as a starter or side dish you can fill them just with breadcrumbs flavored with cheese and local herbs, thyme, basil or parsley.

However, if you are using only bread for stuffing, the center can be very dry.

Make sure you use small vegetables and add a softer cheese like mozzarella or feta.

Once you empty the vegetables, you are left with the inside pulp and the tops.

Because I don't like to waste any food, I remove the seeds, finely chop them and mix it with the filling.

They add flavor and juice to the stuffing.

As a matter of interest, I always cut my vegetables over a dedicated vegetable cutting board as it is more hygienic.

I use a Joseph Joseph Large Index Advance Chopping Board Setyou can find on Amazon (affiliate link)

Each board is colour coded and has a symbol indicating its use e.g. meat (red), fish (blue), vegetables (green), and cooked food (white).

 

The Petit Farcis recipe is featured in episode 4 of the video series:

Spring Starters/Spring Started in the Cote d'Azur.

Find all the videos location and their links in the map.

Each Sunday I will publish a video featuring a place to visit, a restaurant and a recipe.

Next week we are staying local, so don't miss it.

Sign up to my YouTube Channel: Your Guardian Chef YouTube

You can watch Nice Market and the Petit Farcis video here below:

Petit Farcis Stuffed Peppers Mince
Print Recipe
5 from 3 votes

Petit Farcis Stuffed Peppers

It is a typical dish from Nice and Provence: Mediterranean vegetables stuffed and cooked in the oven. If you want to use them as a starter or side dish you can fill them just with breadcrumbs flavored with cheese and local herbs, thyme, basil or parsley. However, if you are using only bread for stuffing, the center can be very dry. Make sure you use small vegetables and add a softer cheese like mozzarella or feta.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Main Course
Cuisine: French
Servings: 8 people
Calories: 414kcal

Ingredients

For the filling

  • 300 gr mincemeat
  • 300 gr sausage
  • 2 eggs
  • 1 onion
  • 100 gr 3 1/4 oz stale bread
  • 1/2 cup milk
  • 1 tsp salt
  • 1 tbsp parsley
  • 1 tsp lemon zest
  • 1/2 cup grated Gruyere cheese

The vegetables

  • 8 red peppers or
  • large tomatoes optional
  • round courgettes optional
  • large onions optional
  • 2 tbsp olive oil

Instructions

  • Soften the stale bread with milk and let it rest for 30 minutes if the bread is hard
    stale bread with milk
  • Add the mincemeat, the sausages without the skin and the salt
  • Add salt, the onion, parsley, lemon zest and cheese

Preparing the vegetables

  • Cut the top of the tomatoes
    Cut the top of the tomatoes
  • Empty the inside of the tomatoes and add it to the meat. This is optional. If you prefer, remove the seeds and add only the juices
    Empty the inside of the tomatoes
  • Cut the top of the round courgettes
    cut the top of the courgettes
  • Remove the seeds, chop the rest and add to the meat
  • Top the peppers and remove the seeds
    top the peppers
  • Chop the tops of the peppers and add to the mix
    chop the top of the peppers

Stuffing

  • Oil a baking dish
  • Arrange the vegetables and add salt
    arrange the vegetables
  • Stuff with the mix
    stuff with the meat
  • Cook in a hot oven at 180 C - 350 F for 40 minutes

Video

Notes

Calories 414 calories per serving
Fat 21 gr per serving
Carbohydrates 42 gr per serving
Proteins 15 gr per serving
Sugar 31 gr per serving
Sodium 461 mg per serving
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.
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Stuffed Peppers, tomatoes or courgettes are called in French Le Petit Farcie. It is a typical dish from Nice and Provence: Mediterranean vegetable stuffed and cooked in the oven. #yourguardianchef #vegetables #Frenchfood

Maki and Uramaki Sushi Recipes for Beginners

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Maki and Uramaki Sushi Recipes, what is the difference and how to make them. Find a step by step video tutorial and recipe to print.

Maki Uramaki sushi recipeJump to Recipe :  Print Recipe :  Jump to Video

As we like Sushi with plenty of salmon, I always prefer to make it at home.

It is very easy to make and I will walk you through all you need to know.

First of all, let's clarify the names:

What is the difference between the two? Maki is sushi rolled with the seaweeds outside, Uramaki in Japanese means inside out, meaning the seaweed is inside the roll. Nigiri are made only with rice and fish and Sashimi is only the fish.

Ingredients are very important, especially if you use raw fish.

Make sure the salmon has been stored at -20 C for at least 7 days.

To be safe, buy it at your favourite fishmonger.

In France I buy it at Carrefour AntibesSave

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Here the list of the ingredients for the rice:

(Amazon affiliate links)

1x ,

1x Nori Algaes

1x Sushi Rice Vinegar Seasoning,
1x Soy Sauce,
1x Wasabi PasteWasabi Paste
1x White Sesame Seeds
1x Sushi Ginger

Buy just once:
1x Bamboo Sushi Rolling Mat Kit
1x Patterned Wooden Chopsticks

You never made Sushi before?

Here is a step by step video tutorial and below the recipe to print

For instructions on recipes template see post: Food Madness: Digital & Apps

For measurement conversions see post: How much is a Cup in grams and the most useful cooking conversions

Maki Uramaki sushi recipes
Print Recipe
5 from 2 votes

Maki and Uramaki Sushi Rolls Recipe

As our favourite Sushi is with plenty of salmon, I always prefer to make it at home.
Prep Time1 hr
Cook Time20 mins
Total Time4 hrs 20 mins
Course: Main Course
Cuisine: Japanese
Keyword: how to make sushi, Sushi, Sushi ingredients
Servings: 4 people
Calories: 512kcal

Ingredients

For the rice

  • 500 gr Sushi Rice
  • 1 cup Sushi Rice Vinegar Seasoning
  • 5 tbsp sugar
  • 1 tsp salt

Filling

  • 300 gr fresh salmon stored at -20 C for at least 7 days
  • 1 avocado
  • 1 scallion
  • Wasabi paste
  • 10 sheets Nori Seaweed
  • 45 gr sesame seeds as needed

To serve them with

  • Soy Sauce
  • Sushi Ginger

Instructions

  • Wash your sushi rice 2 to 3 times in fresh water
    Wash the rice
  • Put the rice in a pan, add water (about 2 cm above the rice) and cover. There should be enough water to steam boil, but not too much. If too little, the water evaporates completely, and the rice will burn.
    Rice covered with water
  • Boil for 5 minutes, Simmer for 12 minutes, Let it rest covered for 10 minutes Do not open the pan while cooking as the steam will evaporate.
    steam boil the rice
  • In a small pan heat up the rice vinagre to dissolve the sugar and the salt
  • Add the syrup to the rice. Mix and let it cool down completely. 
    Add the seasoning to the rice
  • Best if rested for 1/2 day in the fridge
    spread the rice

PREPARE THE INGREDIENTS

  • Cut the salmon in small slices with a sharp knife
  • Cut the avocado in slices 
    cut the avocado
  • and the scallion in strings
    trim the spring onion

ASSEMBLE

  • Position your sushi mat and take your first sheet of Nori
    Algae on the mat
  • Shining part down and cut traces perpendicular to the mat sticks
  • To spread the rice over the Nori keep your hands wet so the rice doesn't stick to your fingers
    Layer of rice
  • To make a thin layer of rice, lay a cling film over the rice and
    Cover the rice with film
  • roll it flat with a rolling pin
    Flat with a roller

FILL IT

  • With your finger, spread some wasabi along the edge of the rice
    Spread wasabi
  • Lay over the wasabi line the salmon, the avocado and the scallion strings
    Add the salmon

ROLL IT

  • Starting from the side with the filling
    roll the sushi
  • keeping it tight with the mat
  • Lift the mat
  • Slice with a VERY sharp knife
    Sushi roll
  • Maki Sushi Rolls

MAKING: Uramaki Sushi

  • Next Nori sheet
  • This time turn it up-side down
  • Lay your filling over the Nori
  • and roll
  • remove the cling film
  • Spread the sesames seeds over a tray
  • and roll
  • repeat - slice
  • Uramaki Sushi
  • Enjoy a homemade Sushi with plenty of salmon

Video

Notes

Calories 512 calories per serving
Fat 12 gr per serving
Carbohydrates 79 gr per serving
Proteins 20 gr per serving
Sugar 39 gr per serving
Sodium 2927 mg per serving
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely
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Here is a step by step video guide to Maki & Uramaki sushi recipes for beginners. #yourguardianchef #sushi #japanesefood #salmon

Homemade Paella Seafood And Sausage

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Paella seafood and merguez is the perfect dish to make as an alternative to the classic barbecue. The process is simple, it makes a copious meal and presents well.

Homemade Paella Seafood And Sausage vertical Jump to Recipe :  Jump to Video :  Print Recipe

Paella is a rice dish originated from Valencia, it is cooked on an open fire, seasoned with saffron and can have a variouse type of meats, seafood or vegetables.

Let's be clear, even if I bought my paella pan in Valencia, I don't claim this to be the authentic Spanish Paella recipe.

I am sure the purists will have some comments to make, but this is a tested recipe we have made plenty of times and all our guests have enjoyed and loved.

My husband's favorite dish is seafood risotto, but risotto is not convenient to make when you have guests as it requires your full attention stirring for at least 20 minutes.

While the Paella does not require any stirring and once the ingredients are ready, the process of cooking the paella is relatively easy.

Cook for 15 minutes

Actually, I found it easier than the classic meat, fish or vegetable barbecue as everything is cooked at once in 20 minutes and you are done.

Because we like it so much we have made Paella seafood and merguez several times until we have perfected our recipe.

There are few important factors that make this paella superb and here they are:

Outstanding Paella ingredients

Ingredients are the base for any successful dish, and when it comes to seafood I am very picky.

I grew up by the sea and I am used to eating fresh fish that taste like the sea.

I carefully choose where to buy my fish and even if frozen I always look for quality.

add the mussels

If you are in the French Rivera you can check out my list of The best supermarket in the French Rivera .

The quality of the rice is also very important and I always use Carnaroli Rice from Riso Gallo (this is not an affiliate link and the post is not sponsored) one of the oldest Italian rice-growers.

The fire

The Paella should be cooked on a gas fire, and unfortunately we an electric stove (which is easier to clean though, so not complaining too much).

So we experimented with my husband to cook Paella seafood on the barbecue and the results were outstanding.

The intense heat cooks the rice to perfection creating that crunchy crust around the edge.

For me, the crunchier the better.

Fry the merguez

The Controversial Ingredients

I am not an expert on Spanish cuisine and some might find the merguez (usually chorizo) and the saffron stock not appropriate to the original recipe, but they work for us and they do add flavour to the dish. 

We use merguez, a spicy sausage made of lamb, as it complements well with the sweetness of the seafood.

You can also use the classic Spanish chorizo or 'Nduja.

For the saffron stock, I use my homemade chicken stock mixed with the water from the mussels and some fish stock if I have it in my freezer.

The homemade chicken stock is full of gelatine from the chicken bones which adds creaminess to the rice. 

I adjust for salt and add 2 packages of saffron.

Add the saffron stock

Homemade Paella Seafood and Sausage

Feel free to substitute any ingredients you might like, as long as you follow my 3 rules I am sure you are going to make a fantastic paella.

Prepare all the ingredients, set the fire, serve a glass of wine with some appetizers and enjoy preparing the Paella with your friends.

I am sure they will be delighted to learn how you are making it.

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Homemade Paella Seafood And Sausage

Homemade Paella Seafood and Sausage
Print Recipe
5 from 6 votes

Homemade Paella Seafood And Sausage

Paella seafood and merguez is the perfect dish to make as an alternative to the classic barbecue. The process is simple, it makes a copious meal and presents well.
Prep Time15 mins
Cook Time25 mins
minutes5 mins
Total Time35 mins
Course: Main Course
Cuisine: Spanish
Keyword: BBQ, paella, seafood
Servings: 6 people
Calories: 517kcal

Ingredients

  • 8 jumbo shrimps uncooked in the shell
  • 300 gr squid rings
  • 250 gr mussles
  • 350 gr mergueze
  • 1 kg rice carnaroli
  • 1 onion
  • 1 red pepper
  • 250 gr peas
  • 1.5 lt chicken stock check my homamade
  • 2 package saffron
  • 1 cube stock
  • 1 tbsp parsely
  • 1 lemon
  • salt and pepper
  • 2 tbsp olive oil

Instructions

  • Before you get started, prepare all the ingredients, the shrimps, the squid rings, cut the merguez into bite sizes. 
  • Stir fry the mussels separately with some garlic and filter the water as there is always some residual sand. 
    Cook the mussels
  • Add the water from the mussels to the chicken stock as well as the saffron and the cube stock. Keep warm 
    Saffron stock pepper and onion
  • Dice the pepper and the onion
  • Set up the fire, either on the barbecue or gas fire
  • Pour some olive oil into the pan and start by cooking the shrimps. Once they are cooked remove them from the pan.
    Fry the shrimps
  • Stir fry the squids and remove them once they are cooked.
    Fry the squid
  • Stir fry the merguez until they are brown
    Fry the merguez
  • Add the rice and mix so that it absorbs all the juices left from the previous ingredients
    Add the rice and mix
  • Add the peas
    add the peas
  • Add the onion and the pepper and pour in the saffron stock
    Add the saffron stock
  • Settled the rice but do not stir and cook for 15 minutes. Add more stock if needed
    Cook for 15 minutes
  • After 15 minutes add the squid and stir
    Add the squid
  • After few minutes add the shrimps
    Add the shrimps
  • and the mussels 
  • Remove from the fire and cover with aluminum foil until serving
  • decorate with parsley and arrange the lemons quarter all around the pan

Video

Notes

Calories 517 calories per serving
Fat 20 gr per serving
Carbohydrates 45 gr per serving
Proteins 31 gr per serving
Sugar 6 gr per serving
Sodium 1698 mg per serving
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.
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Paella seafood and merguez is the perfect dish to make as an alternative to the classic barbecue. #yourguardianchef #barbecue #paella
 

Italian Chicken With Peppers

by 8 Comments

I could call this recipe chicken alla cacciatora but since I am adding and changing ingredients I will call it Italian chicken with peppers.

Italian Chicken with Peppers vertical

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The cooking procedure is the same however, I am adding Marsala instead of wine and red peppers instead of tomatoes, which add a sweet taste and complete the dish.

As a side dish, you can serve baked potatoes or pilaf rice, something that will soak those juices full of flavour.

You can prepare it for a family meal, or for a dinner party as long as you are sitting at the table.

You need knife and fork to remove the flesh from the bone.

I wouldn't serve it at a buffet.

If you are planning a dinner menu, you can serve a soup or minestrone as a starter.

The recipe is very simple and easy to make.

It calls for a whole chicken cut into pieces.

Don't substitute with deboned chicken breast because the bones add flavour to the sauce. 

My favourite piece is chicken thigh as it is juicier than the breast.

That works fine for my family as my husband like breasts.

However, if I had to choose I would make this Italian chicken with pepper using only chicken thighs.

Brown the chicken

Cut the chicken in pieces

As a matter of interest, I always cut my meat over a dedicated meat board as it is more hygienic.

I use a Index Chopping Board Set you can find on Amazon (affiliate link)

Here, more of my favourite kitchen tools

Italian Chicken with Peppers

For instructions on recipes template see post: Food Madness: Digital & Apps

For measurement conversions see post: How much is a Cup in grams and the most useful cooking conversions

Italian Chicken with Peppers
Print Recipe
5 from 4 votes

Italian Chicken with Peppers

I could call this recipe chicken alla cacciatora but since I am adding and changing ingredients I will call it Italian chicken with peppers.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Course
Cuisine: Italian
Servings: 4
Calories: 549kcal

Ingredients

  • 1 chicken
  • 2 red peppers
  • 1 onion
  • 1 celery
  • 3 tbsp olive oil
  • 1/2 cup Marsala wine or white wine
  • salt and pepper

Instructions

  • Cut the chicken into 6 parts and separate the wings from the breast. Do not use deboned chicken as the bones add flavour to the dish
    Cut the chicken in pieces
  • Clean and slice the onion and the celery 
    Stir fry onion and celery
  • stir-fry with olive oil
    Once they are translucent add the chicken
  • Add the chicken and stir until brown evenly
    Brown the chicken
  • Pour 1/2 cup of Marsala or white wine and let it evaporate for few minutes
    Add 1/2 cup of Marsala or white vine
  • Add the peppers cut in long strips and season with salt and pepper.
    Add the pepper cut in long strips
  • Cover and cook for 40 minutes. Add some parsley or basil for decoration.
    Italian Chicken with Peppers vertical

Notes

Calories 549 calories per serving
Fat 37 gr per serving
Carbohydrates 5 gr per serving
Proteins 50 gr per serving
Sugar 3 gr per serving
Sodium 245 mg per serving
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.
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I could call this recipe chicken alla cacciatora but since I am adding and changing ingredients I will call it Italian chicken with peppers.

Creamy Chicken Marsala Without Cream

by 16 Comments

A creamy chicken Marsala is easy to make and does not require cream as the Marsala makes a perfect luscious sauce full of flavour. I serve it with mushrooms and baked potatoes.

Creamy chicken Marsala without cream served with mushrooms and potatoes Jump to Recipe :  Print Recipe

Furthermore, this chicken is very delicate in flavour as well as texture, it is cut into thin slices and coated with flour.

Chicken breast cutlets cook faster than the whole breasts and remain very tender.

While the flour toasts in butter, it absorbs the juices of the chicken and the Marsala.

Once you remove the chicken from the pan, you will have some residual of the toasted flour left on the base of the pan.

Because that residual is full of flavour, it makes a nice creamy sauce.

As you would do for a gravy, deglaze the pan with some water and let it simmer until it thickens.

You will have a nice luscious sauce full of flavour from toasted butter and sweet Marsala.

Marsala is a sweet aged wine from Sicily, you can find it in a lot of shops worldwide.

I usually stock up on few bottles when I go to Italy.

If you cannot find it in your local area, you can use some Port or white wine.

However, you are cooking for children and you don't want to use alcohol, you can substitute it with lemon juice.

Mix the chicken and cook completely

This creamy chicken Marsalal recipe is perfect for dinner parities.

You can prepare it earlier, store it in the fridge and heat it up just before serving it.

Just add some water to soften the sauce while you are reheating it.

As a side dish for this creamy chicken Marsala I like to serve mushrooms sautéed with garlic which I cook in the same pan after the chicken so they absorb the residual flavour of the Marsala.

As a side, I made roasted potatoes which I first cooked in the microwave so they roast in just 20 minutes.

Instead of the potatoes, you can serve it with pilaf rice which you can cook in the oven while you make the chicken.

But if you don't have guests to entertain and you can leisurely cook in the kitchen, a risotto with porcini mushrooms is also a perfect combination.  

Creamy Chicken Marsala Without Cream with potatoes

Cut the chicken breast in slices

As a matter of interest, I always cut my meat over a dedicated meat board as it is more hygienic.

I use a Index Chopping Board Set you can find on Amazon (affiliate link)

Here, more of my favourite kitchen tools

Creamy Chicken Marsala Without Cream

Creamy Chicken Marsala Without Cream with potatoes
Print Recipe
5 from 8 votes

Creamy Chicken Marsala Without Cream

A creamy chicken Marsala is easy to make and does not require cream as the Marsala makes a perfect creamy sauce full of flavour. I serve it with mushrooms and baked potatoes.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: Italian
Servings: 5 people
Calories: 593kcal

Ingredients

  • 5 chicken breasts
  • 1/2 cup flour
  • 100 gr butter
  • 1/2 cup Marsala wine for children you can use lemon juice instead
  • 2 tsp salt

Mushrooms

  • 200 gr mushrooms
  • 1 clove garlic
  • 30 gr butter
  • salt
  • parsley

Baked Potatoes

  • 10 medium potatoes
  • 2 tsp garlic powder
  • 3 tbsp olive oil
  • salt

Instructions

Prepare the potatoes

  • Pierce the potatoes. cover them with a paper towel and put them in the microwave for 15 to 20 minutes depending on their size 
  • Once they are cold cut them in quarters and season with salt, garlic powder and olive oil and lay them on a baking tray with parchment paper
    Season the potatoes
  • Put them in a hot oven at 200 C to crisp 15 minutes before serving

Prepare the Chicken

  • Cut the chicken breasts into thin slices 
    Cut the chicken breast in slices
  • Coat them with flour
    Coat the chicken in flour
  • In a frying pan melt the butter and lay the first batch of chicken breasts
    Fry the chicken in butter
  • Once they are done flip them over
    Once browned turn the chicken
  • Pile the cooked slices one on top of the others to make room for the next batch.
  • Keep moving the pile of the cooked chicken breasts over newly cooked ones so they all cook evenly. Make room to add the remaining slices of chicken and add more butter if needed 
    Set the cooked chicken aside
  • Once all the slices are cooked, turn them around making sure they are all brown and evenly cooked.  
  • Pour the 1/2 cup of Marsala and simmer for few minutes turning the chicken making sure the flavour is evenly spread
    Mix the chicken and cook completely
  • Remove the chicken and add 1 cup of water to deglaze all the flour. Let it simmer until  it becomes a creamy sauce
    Deglaze the pan
  • Arrange the chicken on the serving dish and pour over the sauce 
    Creamy Chicken Marsala Without Cream

Now the Mushrooms

  • Clean the mushrooms and cut into quarters
    Clean the mushrooms
  • Stirfry the mushroom with butter and garlic in the same pan you cooked the chicken so they will absorb the same flavour from the Marsala 
    Stir fry the mushrooms with garlic
  • Add some parsley at the end
  • Arrange the chicken, the mushroom and the potatoes on a serving dish and serve immediately.
    Creamy Chicken Marsala Without Cream with potatoes

Notes

Calories 593 calories per serving
Fat 16 gr per serving
Carbohydrates 65 gr per serving
Proteins 48 gr per serving
Sugar 3 gr per serving
Sodium 2514 mg per serving
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.
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