Blanquette de Veau
Die winter is behoorlik in Frankryk en wat is nou beter as om 'n warm bord kos te geniet terwyl die koue buite jou vensters neerslaan. Dit reën hier al die heel week en lyk my dis 'n normale gebeurtenis tydens die winter. Na die nessoppery durf ek die dapper daad aan en probeer 'n nuwe fraanse resep so hier en daar uitteprobeer. 'n Vrou raak ook tog moeg vir haar eie kos en al bly ons al drie jaar in Frankryk het ek verseker nog nie genoeg Fraanse resepte onder die knieg vir wanneer ons terug keer huistoe nie.
Daar is kosmarkies omtrent elke dag waar jy tuisgegroeide groente en vrugte kan gaan koop. Hiermee word vars disse daagliks gemaak en daarom is die markies so belangrik. Onlangs het ek 'n nuwe fraanse vriendin gemaak wat gretig is om haar vidoegrafie besigheid te bevorder. Sy help my geweldig baie met die bekendstelling aan kultuur aspekte wat ek nog nie eens geoorweeg het nie. Hulle het ons oorgenooi en haar tweede helfde het 'n traditionele resep, Blanquette de veau voorberei. Ons het selfs 'n video gemaak daarvan! Dit was so gemaklik gewees (met 'n paar taal intripitasie voute hier en daar) was die aand heelwat plesierig gewees en ek het selfs nou 'n maklike resep vir die boeke. Kyk gerus na die video hieronder en leer die maklike fraanse resep wat enige gas sal beïendruk.
English:
The winter season is in full swing here in Castres and what beter way to keep cosy than with a traditional heart warming french recipe. I haven't tried out nearly enough recipes for when I go back home and change is good every now and again. I do get fed up every now and again and in need of inspiration to try some new dishes. The french certainly know their way around a kitchen and I have learned a few things that's for sure.
There are local fruit and vegetable markets almost every day where you can buy fresh produce to try out every recipe in the french cookbook so to speak. These markets are full of the seasonal vegetables to make Blanquette de veau, Coq au vin, Pot au feu and many many more.
I have made friends with a very talented French lady and she has introduced me to a whole lot about the french culture that I haven't even thought about. I have also improved my french a whole lot, or so I hope...
They invited us over for a home made cooked meal and we even made a video. Learn how to make the super easy Banquette de Veau. If you can't speak french of Afrikaans be sure to check out the full recipe below.
Ingredients
Two white onions
Two eggs
Four Laurel leaves
One citron
Three big carrots
500g White button mushrooms
3/4 cup of crème fresh
1/3 cup butter
Flour
800g veal meat
White dry wine
Method
1. Cut the carrots, onions and peel the mushrooms.
2. Saute the sliced veal in the butter for about ten minutes before adding three tablespoons of flour to the dish.
3. Wait five minutes to cook before adding the rest of the vegetables and thereafter cook the dish for another 45 minutes on medium to high heat.
4. Add the laurel leaves and cover to simmer a bit further, meanwhile make your rice to serve with the dish.
5. To make the sauce you will need two egg yolks, juice of one lemon and the crème fresh. Whisk them together and gradually add the to meat while stirring.
6. Let it simmer for a few minutes to let the sauce thicken a bit and then serve with the cooked rice.
Hope that you are inspired to try something new this week, even if it is summer or winter on your side of the planet.
M*
