A CLASSIC FRENCH Christmas :
Christmas is symbol of tradition: we are left with the family around the Christmas
tree to enjoy a good meal together. Turkey, gingerbread, foie gras, salmon ...
The foie gras
Prepare a Christmas meal requires good organization and a minimum of time. For fatty liver, for example, you can do it yourself
but it will let stand for 2 to 3 days in the fridge so that it takes properly. Terrine or cloth, is consumed fresh for 2-3 weeks in a sterilized jar, it can be stored for years.
Turkeys, guinea fowl and other
capons are rather simple to prepare, but the cooking time the oven varies according to the size and weight of the meat, between 25 and 30 minutes per kilogram to 180 ° C. Be careful not to exceed 200 ° C because the fat burn at this temperature. In
contrast to beef, cooking is done in a very hot oven (240 ° C) on both sides. Pork, meanwhile, must be absolutely well cooked. To avoid dry it, put it to simmer for 90 minutes in a pot with a broth or cooking oil. Finally, a doe-pound of meat and deer
can be cooked in 15 minutes at 210 ° C.
Discover the tricks to cooking the turkey in the oven
The seafood is extremely delicate, so you keep them in optimal conditions. Oysters, for
example, must remain in their basket when they have not yet been opened, cool between 5 and 15 ° C, but especially not in the coldest part of the refrigerator where they might die. In any case do not keep more than a week. For shellfish, it is advisable
to put a weight on the shells to keep them sealed. Lobster, scampi and shrimp will keep up to 24 hours in the refrigerator, just covered with a damp cloth.
You can serve with a natural grain bread, butter, lemon or vinegar available or
integrate more sophisticated preparations.
La buche de noel
Chestnut, chocolate and exotic fruits ... For the dessert of Christmas is the festival of flavors! The traditional log is very
easy. From a basic sponge cake that is rolled, you can accommodate as you like. Once prepared, do not exceed 4-5 days of storage in the fridge, wrapped in cling film. The Christmas shortbread and gingerbread keep very well in a tin box.
To chose the meat you like : here are the differences :
Hens, turkeys, geese, capons and guinea fowl are the essential of these periods of year end,
as high exclusively for Christmas. Consensual treat, sharing symbol tradition or starting point for more original recipes, festive poultry are the guarantee of a fully managed Eve.
Capon is a castrated young cock, raised with great care.
It is fed with a specific food, consisting of cereals and sometimes supplemented dairy products. His breeding starts from the beginning of the summer for a period of 5 months minimum. Upon the arrival of his feathers, he finds himself in the open air for the
day in large grassy areas.
- Preparation: oven to gas mark 6 (180 ° C) at 20 min per 500 g or cut into mixture in a thin sauce (cook about 1 hour).
- Suitable for 6-8 guests.
- Average weight
ready-to-cook: 2.5 to 3.5 kg.
Turkey is THE traditional festive poultry excellence. Its dense flesh and taste some typical fit all, and generous size is perfect for large family GameCafé.
- Suitable for 8-10 guests
- Average weight ready to cook 3 to 3.5 kg.
The guinea fowl. Its flesh is creamy and veined with a delicate game flavor. A noble and unusual poultry.
- Suitable for 6 guests.
- Average weight ready to cook 2.2 to 2.8 kg.
The goose has a very soft flesh, brown and nicely typed. Its flavor is full of character and generous
- Preparation: oven to gas mark 6 (180 ° C) at 20 min per 500 g, so stuffed after an additional 15 min.
- Suitable for 8 guests.
- Average weight ready to cook 3 to 4 kg.
Pullet is a young hen who has never laid and which is specifically for high-end holiday season. Not to be confused with the chicken.
- Preparation: oven to gas mark 6 (180 ° C) at 20 min per 500 g and
stuffed after additional 15 min.
- Suitable for 4-6 guests.
- Average weight ready-to-cook 1.8 kg.
The rules of good
• Leave the bird at room temperature for 1 to 2 hours before baking.
• For better cooking, first put it on one side because it is the legs that put the most time to cook.
• Water regularly with excess fat to get a crispy skin. If necessary, add ½ cup of water to two-thirds of cooking.
• After cooking, cover the bird with foil and let stand 10 minutes off the oven door open to relax the
For a special stuffing :
Everything Traditionally the stuffing is mixed with chopped and seasoned ingredients that are used to
line the inside of a food product: poultry, fish, vegetables and fruit ... But for certain parts (eg quail), some dried fruit or fresh suffice.
In the case of poultry, the main asset pranks is to guarantee a
more fragrant and especially less dry flesh. A recurring problem of poorly cooked poultry Christmas. With these white meat, it is tasteful play of sweet and sour notes, slightly spicy scented or champagne, cognac and other spirits typed that, it must be admitted,
do not do this for revealing all perfumes the center piece of the wake. Stuffed turkey is also a dish that is also found in the Christmas menu of our Belgian neighbors, and of course American English.
"For large birds I like to do a rustic stuffing, creamy and this brings a powerful note and gives the juice a taste. Be sure to securely close the opening so that it does not escape during cooking, it retains moisture well and prevents drying of flesh.
My recipe: 1/3 pork loin, 1/3 of bread soaked in milk, liver, heart and finely chopped parsley, shallots, 1 head of garlic, salt and pepper and in the amounts , 1 or 2 eggs to bind all. What is also superb and delicious, it is to stuff poultry under the skin
with a fine stuffing (chicken breasts + cream + + parsley finely chopped blanched chopped truffle, salt and pepper). To take off the skin, it is enough to incise the chest and back around the beast, passing his hand. "
Another way to do
it : "you could also cook the stuffing separately, 45 minutes in a cake pan! This allows me to prepare it the day before and have a recipe full of flavor, cooked just right, I can cut into fine slices presentable (which is not the case when it is necessary
to leave the poultry). To flavor meat during cooking, I just slip into the beast a little rosemary, thyme and bay leaf. An exception for the goose I like stuff with apples, lemon juice and quince jelly. If my bird took a hit of hot and looks dry, I whitewashes
the 3 tablespoons of melted butter and I cling film wrap. »g for a beautiful Christmas dinner