How To make Cornish Hens ProvenAl Style
2 tb Olive oil
2 Cornish hens
halved
Salt & pepper 1 c Onions :
chopped
2 Leeks small cubes
1 tb Garlic :
finely chopped
2 c Plum tomato, skinless cubed
24 Olives stuffed with pimento
4 Thyme sprig :
fresh
1/2 c Wine, white, dry
1 c Chicken broth
1 Bay leaf
1 t Saffron threads
Tabasco 4 tb Basil -- chopped
Heat the oil in a heavy skillet large enough to hold the pieces of Cornish hen in 1 layer. Sprinkle the pieces with salt and pepper. When the oil becomes hot, add the pieces, skin side down. cook over medium- high heat until lightly browned, about 5 minutes. Turn and cook 5 minutes more. Add the onions, leeks, and garlic, and cook, stirring, until wilted, about 2 minutes. Add the tomatoes, olives, thyme, wine, chicken broth, bay leaf, saffron, Tabasco, salt and pepper. Stir and scrape the bottom of the skillet to dissolve any brown particles on the bottom. Cover closely, and simmer 10 minutes. Remove the thyme sprigs and bay leaf. If there is too much liquid, reduce the sauce a bit. Sprinkle with basil and serve with mixed vegetables.
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Lamb stew
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Lamb Stew
Ingredients:
Lamb shanks
Olive oil
Salt
Onion
Garlic
Fresh lemon Juice
Rosemary
2 teaspoons turmeric
2 teaspoons paprika
2 teaspoons cinnamon
1 teaspoon garlic powder
Water
Directions:
Marinate lamb shanks in olive oil, salt, onion, garlic, lemon, rosemary, and herbs.
In a pressure cooker add avocado oil and chopped onions.
Add lamb shanks
Add fresh lemon juice
Add salt
Add turmeric
Add paprika
Add cinnamon
Add garlic powder
Add water (about an inch over the meat)
Close pressure cooker and cook for about 45 minutes
(cook on high until it whistles then put on low)
Browning Beef for Daub
In episode one, Michael begins the prepartion of a delicious beef stew from the South of France called daub.
Parts one and two describe the proper browning of the meat.