Easter: nā kīʻaha hoʻomaha

ʻO ka puaʻa, nā lau lau nahele, Beaufort

Hoʻomākaukau 20 min. Kuke 5 min

nā mea hoʻohui:

• ʻO ka hapahā o ke kini o ka pā paʻi palahalaha
• 5 mau lau chives
• He hapaha o ka hui chervil
• 4 tbsp. pulu palaoa
• 1 ʻoki ʻokiʻoki o 30 g
• 10g Beaufort
• 1 hua manu puolo
• 1 paina paʻakai
• 1 C. kofe wai
• 2 C. punetune palaoa
• 1 c. punetune o ka aila ʻoliva

E hoʻomākaukau i ka lau lāʻau palaoa : holoi, maloʻo maikaʻi a hoʻomaloʻo i ka 1/4 pūpū o ka pā paʻi palahalaha a me ka 1/4 pūpū o ka chervil. Holoi, hoʻomaloʻo i 5 chives, ʻoki liʻiliʻi iā lākou. E ʻoki like i ka pā paʻi a me nā lau chervil. E hoʻohui i kēia mau mea kanu me 4 punetēpē o ka palaoa. E hoʻopaʻa ʻia kēia mau lau lāʻau ma luna o kahi pā.

E hoʻomākaukau i nā nugget veal: hoʻopalapala maikaʻi 1 ʻokiʻoki puaʻa he 30 g ke kaumaha. E ʻokiʻoki i 10 g o Beaufort i nā ʻōpala maikaʻi loa a hohola ma luna o ka escalope, a laila e pelu a pani i ka hapalua. I loko o kahi pā hohonu, e uhaʻi i 1 hua manu puʻupuʻu a kuʻi iā ia i loko o ka omelet me 1 ʻoki liʻiliʻi o ka paʻakai a me 1 puna wai. I loko o kekahi pā, e hohola i 2 punetune palaoa. E kau i ka ʻokiʻoki i hoʻopiha ʻia ma kēlā me kēia ʻaoʻao i ka palaoa a laila i loko o ka hua manu puʻupuʻu i kuʻi ʻia a hope loa i loko o ka palaoa lāʻau. Pākuʻi e hoʻoneʻe i nā ʻōpala palaoa. A laila ʻokiʻoki i ka escalope i loko o nā pahu liʻiliʻi o 2 x 2 cm a paʻa iā lākou me kahi lāʻau.

E kuke a hoʻopau : e wela i kahi pā liʻiliʻi me 1 punetune o ka ʻaila ʻoliva. E hoʻohui i nā nuggets a kuke iā lākou no kahi o 5 mau minuke, e hoʻohuli iā lākou i nā manawa he nui. Wehe i nā nuggets a hoʻokahe iā lākou ma nā kāwele pepa. E kau iā lākou ma kahi pā a lawelawe.

ʻO ka ʻōlelo aʻo a Alain Ducasse 

E wehewehe i kēia mau nuggets me nā ʻāpana liʻiliʻi o ka pipi ʻōpala a i ʻole ka umauma moa. Me kēia nui o nā lau lāʻau palaoa, ua lawa ʻoe i nā cutlets berena no nā pākeke.

Nā ʻōlelo aʻoaʻo mai Paule Neyrat

I ka 18 mahina, hiki iā ia ke nahu i nā nahu liʻiliʻi a hauʻoli ʻo ia i ka ʻai ʻana iā ia iho. ʻO nā huaʻai me kēia mau nuggets! ʻAʻole nele ka koho i nā ʻano o nā mea kanu hou, e pili ana i ke kau.

© Nature Bébé i paʻi ʻia e Alain Ducasse Edition, nā mea kākau ʻo Alain Ducasse, Paule Neyrat a me Jérôme Lacressonière. Mea paʻi kiʻi: Rina Nurra Stylist: Lissa Steeter. Loaʻa ma nā hale kūʻai puke, 15 euros.

Halibut, apple, curry

Hoʻomākaukau 10 min. Kuke 10 min

nā mea hoʻohui:

• 1 ʻāpala gula o 150 a 200 g
• 1 kele. wai lemi
• 1 C. XNUMX teaspoon agave syrup
• 1 kele. ʻaila ʻoliva
• 1 C. paʻakai keʻokeʻo
• 1 kihi pahi o ka pauda curry
• 30 g ka ʻiʻo halibut

E hoʻomākaukau i ka ʻāpala: Peel 1 ʻāpala gula ma kahi o 150 a 200 g. E ʻoki i ʻehā a wehe i ka puʻuwai. E oki i ekolu hapaha i mau apana. E mālama i ka mea hope loa. E hoʻokomo i nā ʻāpana ʻāpala i loko o kahi kīʻaha me 1 teaspoon o ka wai lemon, 1 teaspoon o ka syrup agave, 1 teaspoon o ka aila ʻoliva a me 1 punetēpē o ka cheese cottage. Hoʻohui a kuke no 2-3 mau minuke. E hoʻohui i 1 ʻaoʻao pahi o ka pauka curry. E hoʻomoʻa a hoʻomoʻa no 1 mau minuke, a laila hui i kēia hoʻomākaukau.

E hoʻomākaukau i ka halibut: e mahu i 30 g o ka halibut fillet no 3 mau minuke. E hōʻoia ʻaʻohe ʻaoʻao.

Hoʻopau: ʻoki ʻoki i ka hapahā ʻāpala i mālama ʻia i mau lāʻau liʻiliʻi. E kau i ka ʻāpala curri ma luna o ka pā. E ʻohi i ka halibut, kau ma luna a hui pū. E kau i nā lāʻau ʻāpala maka ma luna a lawelawe.

ʻO ka ʻōlelo aʻo a Alain Ducasse 

ʻAʻole ʻino ka ʻāpala ma ke ʻano he mea kanu. Inā ʻaʻole hiki iā ʻoe ke loaʻa kahi halibut, e lawe i ka ʻiʻo o ka mackerel a i ʻole ka whiti, akā e akahele, e wehe i nā iwi āpau.

Nā ʻōlelo aʻoaʻo mai Paule Neyrat

 Inā makemake ʻo ia e mākaʻikaʻi i kāna pāʻina a makemake ʻo ia e ʻai hoʻokahi, e ʻoluʻolu ka lāʻau ʻāpala iā ia. A i ʻole, ʻokiʻoki i nā ʻāpana liʻiliʻi a hāʻawi iā ia me kahi teaspoon.

© Nature Bébé i paʻi ʻia e Alain Ducasse Edition, nā mea kākau ʻo Alain Ducasse, Paule Neyrat a me Jérôme Lacressonière. Mea paʻi kiʻi: Rina Nurra Stylist: Lissa Steeter. Loaʻa ma nā hale kūʻai puke, 15 euros.

Kupa hipa

NO 4-6 KANAKA

HOOMAKAUKAU: 25 min. KUKU: ma kahi o 1 hola

nā mea hoʻohui:

• 600 g poʻohiwi hipa
• 600 g o ka ʻāʻī hipa
• Nā māmā 2
• 2 cloves o ke kāleka
• 2 c. punetune o ka ʻaila pīkī
• 1 C. punetune palaoa
• 1 garni bouquet
• 2 pūpū kāloti hou
• 200 g nā turnip hou
• 1 pūpū onioni keʻokeʻo liʻiliʻi
• 300 g mau pi ʻōmaʻomaʻo
• 300 g pī hou
• 25 g pata
• paʻakai, pepa, nutmeg

e hoomakaukau ai: ʻoki i ka poʻohiwi hipa i ʻāpana nui, a ʻo ke kola i ʻāpana. E hoʻokomo i nā tōmato no 20 kekona i loko o ka wai paila, a laila e hoʻomaha iā lākou i ka wai anuanu. Peel iā lākou, kanu iā lākou a ʻokiʻoki. Peel a ʻoki i ke kālika. E wela i ka ʻaila i loko o kahi pā nui a ʻeleʻele i nā ʻāpana hipa. E hoʻokuʻu iā lākou ma ka pepa hoʻoheheʻe a hoʻolei i ka momona. E hoʻihoʻi i kaʻiʻo i ka pahu, ka lepo me ka palaoa a me ka kuke no 3 mau minuke, e hoʻoulu. ʻO ka paʻakai, ka pepa a me ka nutmeg grate. E hoʻohui i nā ʻōmato, ke kāleka a me ka bouquet garni i ka ipu kīʻaha a me kahi wai liʻiliʻi i pulu ka ʻiʻo i kona kiʻekiʻe. I ka wā e hoʻolapalapa ai, e uhi a hoʻomoʻa no 35 mau minuke. E ʻoki i nā kāloti a me nā turnips, ʻili i nā aniani, wehe i nā pīni ʻōmaʻomaʻo, ʻili i ka pī. E hoʻoheheʻe i ka pata a hoʻoheheʻe ʻia i loko o ka pā sauté a ʻeleʻele wale i nā kāloti, nā aniani a me nā turnips. E puhi i nā pīni ʻōmaʻomaʻo no 7-8 mau minuke. E hoʻokomo i nā kāloti, turnips, onions a me ka pī i loko o ka pahu, hui. E hoʻomau i ka kuke mālie, uhi ʻia, no 20 a 25 mau minuke. E hoʻohui i nā pīni ʻōmaʻomaʻo 5 mau minuke ma mua o ka lawelawe ʻana a hui mālie. E lawelawe me ka wela loa, i loko o ke kīʻaha casserole.

© Guillaume Czerw coll.Larousse (styling Alexia Janny). ʻO ka ʻai i lawe ʻia mai ka puke Petit Larousse chef, Larousse editions

ʻO ka hipa ʻōpala mauʻu

nā mea hoʻohui:

• 1 papa hipa me 6 iwi aoao
• 40 gr ka malt
• 120 gr ʻūpala palaoa
• Tarragona
• Koume
• 4 cl o ka aila sunflower

e hoomakaukau ai: lima (e wehe i ka ʻiʻo e uhi ana i kekahi mau iwi, e laʻa, ʻokiʻoki, iwi ʻaoʻao a pahu pahu paha) i kāu pahu hipa, waiho i loko o kahi pā kūpono no kāu umu. E kāpīpī me ka ʻaila. ʻO ka paʻakai a me ka pepa, e kuke no 10 mau minuke i loko o ka umu wela. Wehe ia, palaki me ka sinapi. E hoʻomākaukau i kāu mau palaoa me nā mea kanu, ʻoki i ka pā paʻi a me koume, e hoʻohui i ka palaoa. E olokaa i kou huinahalike i palakiia i ka palaoa, e pili ana i ka sinapi, e hookomo i kou huinahalike i ka umu no 5 mau minuke e kala ai i ka lau nahelehele, e oki, e lawelawe a lealea. Hiki iā ʻoe ke hele pū me kāu pāhaʻi me kahi ratatouille.

© Comme-a-la-Boucherie.com

Ka wāwae hipa i ka waina ʻulaʻula

No 4 kanaka. Ka manawa hoʻomākaukau: 30 mau minuke. Ka manawa kuke: 1 hola 30 minuke

nā mea hoʻohui:

• 1 wāwae hipa o 1,3 kg
• 1 punetune o ka ʻaila ʻoliva
• 40 g pata
• ʻO ka hapalua o ka'ōmole wainaʻulaʻula
• 1 ʻulaʻula
• 2 oniani
• Nā kāpena 2
• 2 mau lālā o kou
• Paukū Ginger
• 5O g o ka waina confit
• ʻO ka paʻakai paʻakai

e hoomakaukau ai: e puhi i ka wāwae ma ka wela wela ma nā ʻaoʻao a pau. Wehe i ka wāwae a waiho ʻia. I loko o ke kīʻaha hoʻokahi, e hoʻoheheʻe i ka pata, e hoʻohui i nā kāloti, ka ʻili a me nā aniani ʻokiʻoki. E kuke no 10 mau minuke. E hoʻololi i nā mea kanu i kahi kīʻaha umu. E kau i ka wāwae hipa ma luna, e hoʻohui i ka thyme. E hoʻomoʻa i ka umu ma Th.7 (210 °) no 20 mau minuke. Pulu me ka waina ʻulaʻula. E hoʻohui i ka confit waina. E hoʻohaʻahaʻa i ka mahana. E hoʻomau i ka kuke ʻana no 1 hola ma Th.6 (180 °), basting i ka wāwae mau. E mālama i ka wāwae mehana. E hāʻawi i ka wai kuke ma kahi Pākē, e hoʻemi i ka hapakolu. Hoʻoponopono i ka mea hoʻonani. E lawelawe i ka wāwae hipa i hoʻopaʻa ʻia me ka ʻuala a hui pū ʻia me nā lau ʻai kau.

© fotolia

www.larousse-cuisine.fr

Nature Bébé, paʻi ʻia e Alain Ducasse Edition. Nā mea kākau: Alain Ducasse, Paule Neyrat a me Jérôme Lacressonière. Mea paʻi kiʻi: Rina Nurra. Mea Hana Hana: Lissa Streeter. Loaʻa ma nā hale kūʻai puke no 15 euros. Mahalo iā Paule Neyrat a iā Alain Ducasse editions no kā lākou hui pū ʻana.