Meat

Meat has a force so obvious that is no longer interesting. The question is how to cook meat in a gentle and thus interesting way! Stews manage to do this because of their velvety nature that is like a gentle touch to our heart and brings us instant comfort. Meat cooked in the oven, or grilled, or à la plancha can also be velvety depending on its cooking time. Nevertheless and in any case, it must be cooked with low fat because if not the result is heavy and unpleasant. But, what kind of meat?

The latest Weight Watchers approach is to push people towards low fat meat like poultry and turkey, but when we manage to control how much we eat (quantities), then we can eat meat that is a bit more heavier on fat (eg lamb pork, or some parts of beef or vial) but as always we need to continue controlling the fat we use to cook this meat.

I know that I insist a lot on fat but I do so because I know that we can make good or even very good food, without using a lot of fat, and if we do so, we win the bet on healthy eating, especially if we use olive oil and leave out cream and butter :) Try my recipes and tell me what you think!

sauté d'agneau au curry de Madras et tomate (Ahtoo Curry)
Food from Around the World
Dimitra

Madras Curry Lamb with tomato (Ahtoo Curry)

A lamb sauté with few ingredients that is succulent? I want it! The recipe is really simple and there are very few ingredients, you just need to cook the lamb at a very low temperature! That’s the secret!

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navarin d'agneau
For Beginners
Dimitra

Navarin d’agneau – A French Lamb Casserole

A navarin d’agneau is a French lamb casserole like no other! Veggies are beautifully cooked and the meat is tender and moist and has a wonderful flavor thanks to thyme, rosemary and wine! It’s really good :-) Give it a try and you will not be disappointed!

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épaule d'agneau confite façon rôti
Recipes
Dimitra

Lamb shoulder confit

A different lamb shoulder due to its long cooking in the oven! It’s served with some polenta and everything is coupled well together :-) Give it a try!

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Moroccan Chicken Pastilla
Food from Around the World
Dimitra

Moroccan Chicken Pastilla

This pastilla is made in three layers! In the bottom there is an onion sauce with fine herbs (parsley and cilantro), saffron and cinnamon! In the middle there is the chicken cooked into the onion sauce  And at the top, there is a generous layer of almonds perfumed with orange blossom and cinnamon! It’s really splendid and worth the effort and the detour! Give it a try!

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rôti de porc à la française
For Beginners
Dimitra

Roast Pork à la française

This is a very French and extraordinary roast pork with an extraordinary and light sauce! It’s cooked on top of veggies (carrots, onions and garlic) with white wine, thyme and bay leaf :-) Thanks to its way of cooking, it’s moist and tender and above all easy to make! It really worth the detour!

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