Gigot à la Bordelaise
nous les parents ayant fait Mauritius d'un magnifique cadeau gigot d'agneau, Venant of terres et donc leurs frais de toute fraîcheur, l'idée nous est venue to commence une nouvelle rubrique sur notre blog, ce coin cuisine.
Mais avant de nous mettre à la tache, Voyons rather the importance of the lamb and mutton in the history of gastronomy.
nous les parents ayant fait Mauritius d'un magnifique cadeau gigot d'agneau, Venant of terres et donc leurs frais de toute fraîcheur, l'idée nous est venue to commence une nouvelle rubrique sur notre blog, ce coin cuisine.
Mais avant de nous mettre à la tache, Voyons rather the importance of the lamb and mutton in the history of gastronomy.
A story of 12,000 years old! The sheep was domesticated long before the cattle and pigs. There are about 12,000 years, nomadic tribes of Central Asia, which already hunted wild sheep, saw that they could easily tame these beasts, which helped the transition from man to man hunter breeder . In this case, an animal who brought him milk, meat, leather and wool!
In the Sumerian language can find nearly 200 words describing the qualities
lamb. One of the first course was lamb boiled with hot stones placed in the "soup". Then came the grilling. In this case the sword was used as a pin. "Shish Kebab" in Turkish also means that meat charred on the sword. 
rearing lamb is a tradition more than a millennium in the Middle East and elsewhere are the inhabitants of these regions are still the largest consumers of sheep now. As the animal adapts to harsh environments, it is found almost everywhere in the world. The Greeks were one of their favorites. During the Roman Empire became more refined recipes, like the wine sauce accompanying the lamb we speak Apicius.
monotheistic religions
The three religions of the book established a common ritual that dates back to the exodus of the Jews in Egypt and used a lamb for sacrifice.
the first night of Passover, a piece of lamb shoulder throne on the festive table.
Among Christians the Easter Sunday meal revolves around the paschal lamb. The use of used a whole lamb for Easter continued until the reign of Louis XV. Alexandre Dumas, however, gives us a recipe: "The lamb was stuffed boneless and bridled his own flesh, mixed with boiled egg yolks, bread crumbs with herbs, all spiced with allspice. He was roasted whole and served simply with a ragout of truffles, a ham sauce or a sauce with pistachios.
In the Greek islands at the time of the Orthodox Easter, we light candles, one breaks boiled eggs painted red and eat the baby lamb grilled on a spit that is sprinkled with a mixture of oil Olive d’origan et de citron.
Chez les Musulmans, le sacrifice du mouton termine le mois du Ramadan. Au Maroc les recettes préférées sont le carré d’agneau aux épices, l’épaule d’agneau à la vapeur et l’épaule d’agneau farcie au couscous et aux dattes.
L’agneau aujourd’hui
Avec ses 250kcal et ses 20g de lipides pour 100g de chair, la viande d’agneau n’est pas précisément adaptée aux régimes stricts.
On peut choisir des morceaux comme le gigot ou le carré, nettement moins gras que l’épaule. Mieux vaut également privilégier les agneaux jeunes dont la période d'engraissage is actually shorter than the older. The fat lamb, very apparent, is also the easiest to remove.
The lamb is also an important source of protein, vitamin B12 and zinc.
Cooked slowly, lamb, mutton stew, curries and tagines, or quickly grilled, lamb is more flavorful slightly pink. Overcooked, the meat becomes dry and loses its tenderness and flavor.
The lamb goes perfectly with herbs of all kinds. Basil, thyme, rosemary, sage, tarragon, mint, this meat is never as good as just fragrant.
Garlic dive, lemon or mustard are also part of these seasonings that highlight a delicate meat without masking the taste.
Present in all cuisines of the world or almost, the lamb suits all tastes, to all cultures.
And here's the recipe
Gigot à la Bordelaise
Ingredients:
1 leg of lamb 1kg500
3 cloves garlic 250g mushrooms
3 shallots 500g potatoes
Parsley chopped 1 bay leaf
60g butter 2 tablespoons
.
tablespoons oil 1 tablespoon wine vinegar
Salt, pepper the mill.
Preparation 1. Preheat the oven.
The three religions of the book established a common ritual that dates back to the exodus of the Jews in Egypt and used a lamb for sacrifice.
the first night of Passover, a piece of lamb shoulder throne on the festive table.
Among Christians the Easter Sunday meal revolves around the paschal lamb. The use of used a whole lamb for Easter continued until the reign of Louis XV. Alexandre Dumas, however, gives us a recipe: "The lamb was stuffed boneless and bridled his own flesh, mixed with boiled egg yolks, bread crumbs with herbs, all spiced with allspice. He was roasted whole and served simply with a ragout of truffles, a ham sauce or a sauce with pistachios.
In the Greek islands at the time of the Orthodox Easter, we light candles, one breaks boiled eggs painted red and eat the baby lamb grilled on a spit that is sprinkled with a mixture of oil Olive d’origan et de citron.
Chez les Musulmans, le sacrifice du mouton termine le mois du Ramadan. Au Maroc les recettes préférées sont le carré d’agneau aux épices, l’épaule d’agneau à la vapeur et l’épaule d’agneau farcie au couscous et aux dattes.
L’agneau aujourd’hui
Avec ses 250kcal et ses 20g de lipides pour 100g de chair, la viande d’agneau n’est pas précisément adaptée aux régimes stricts.
On peut choisir des morceaux comme le gigot ou le carré, nettement moins gras que l’épaule. Mieux vaut également privilégier les agneaux jeunes dont la période d'engraissage is actually shorter than the older. The fat lamb, very apparent, is also the easiest to remove.
The lamb is also an important source of protein, vitamin B12 and zinc.
Cooked slowly, lamb, mutton stew, curries and tagines, or quickly grilled, lamb is more flavorful slightly pink. Overcooked, the meat becomes dry and loses its tenderness and flavor.
The lamb goes perfectly with herbs of all kinds. Basil, thyme, rosemary, sage, tarragon, mint, this meat is never as good as just fragrant.
Garlic dive, lemon or mustard are also part of these seasonings that highlight a delicate meat without masking the taste.
Present in all cuisines of the world or almost, the lamb suits all tastes, to all cultures.
And here's the recipe
Gigot à la Bordelaise
Ingredients:
1 leg of lamb 1kg500 3 cloves garlic 250g mushrooms
3 shallots 500g potatoes
Parsley chopped 1 bay leaf
60g butter 2 tablespoons
.
tablespoons oil 1 tablespoon wine vinegar
Salt, pepper the mill.
Preparation 1. Preheat the oven.
Peel the garlic cloves, cut into fine pieces and sew in the leg.
2. Place the lamb in a buttered dish, salt and pepper and brush with melted butter 40g. Put in hot oven 10 minutes after the lower temperature and let it cook for another thirty minutes, basting occasionally with butter. If the bottom dries sprinkle with water. After these 40 minutes of cooking add to the bottom of cooking water and 1 dl wine vinegar.
3. Peel the potatoes and cut them into pieces small enough. Peel the shallots. Cut the mushrooms. Heat a skillet with oil. Skip the potatoes for about 10 minutes, add the shallots and bay leaf, cook for 5 minutes and then the mushrooms. Cook encore 10 minutes à feu doux.
4. Présentez le gigot entouré des pommes de terre et des champignons parsemés de persil ciselé.
Bon appétit !
Los padres de Mauricio nos habían regalado una magnífica pata de cordero que venía de su campo, fresco entonces como ninguno, nos vino la idea de comenzar una nueva sección en nuestro blog, this cozy kitchen.
But before we get to work, let us look at the importance of the lamb and sheep in the history of gastronomy.
A history of 12 000 years old!
The sheep were domesticated long before the cattle and pigs. 12,000 years ago, nomadic tribes of central Asia, already hunted wild sheep, they realized that they could easily domesticate these animals, which helped the passage of man to man hunter breeder. In the case of an animal who brought him milk, meat, leather and wool!
In the Sumerian language are some 200 words to describe the qualities of lamb. One of the first courses was the boiled mutton through hot stones placed in the "soup." Then came the roast. In this case the sword was used as a grill. "Chiche Kebab" Turkish for roast meat on the other hand with the sword.
sheep farming is therefore an ancient tradition that in the countries of the Middle 
East and on the other hand the inhabitants of these regions are still currently the largest consumers of sheep.
As the animal adapts to harsh environments, is found almost everywhere in the world. The Greeks are one of their favorites. During the Roman Empire became more recipes refined, as the wine sauce to accompany lamb which Apicius tells us.
monotheistic religions
The three religions of the book establishes a common ritual that dates back to the exodus of the Jews in Egypt and used the sheep for their sacrifices.
the first night of Passover, a piece of shoulder of lamb reigns over the festive table.
Among Christians the Easter Sunday meal revolves around the paschal lamb. The custom of serving a whole lamb at Easter continued until the reign of Louis XV. Alexandre Dumas however gives us a recipe, "" The boneless lamb was filled with flesh, mixed with egg yolks, bread crumbs with herbs, all seasoned with four spices. It was roasted whole and served simply with a dish of truffles, a ham or a coulis of pistachio sauce. "
In the Greek islands at the time of the Orthodox Easter, candles are lit, are broken boiled eggs painted red and eats a lamb on the spit sucker which is poured a mixture of olive oil, oregano and lemon.
Among Muslims, the slaughter of sheep ends the month of Ramadan. In Morocco, the favorite recipes are the rack of lamb with spices, steamed lamb palette and palette filled with couscous and dates. Lamb today
With 250kcal and 20g fat per 100g of meat, lamb is not exactly suited to the strict regimes.
cuts can be chosen as the feet or bob significantly less fatty than the palette. It is best also to favor the young lambs lubrication period is shorter than those of older ones. Lamb fat very apparent, is the other part of the easiest to remove.
The lamb is also an important source of protein, vitamin B12 and zinc.
Cooked slowly, leg stew, tagines and curries, or quickly, roasts, lamb is more flavorful slightly rosad. Overcooked, the meat becomes dry and lose flavor and hardens.
The means of wonders lamb with aromatic herbs of all kinds. Basil, thyme, rosemary, sage, tarragon, mint, this meat is always richer simply perfumed.
Minced garlic, lemon and mustard, these are seasonings that add value to meat without masking its delicate taste.
Present in all cuisines of the world or almost, the lamb suit all tastes, to all cultures.
And this is the recipe
Leg of lamb with Bordeaux
Ingredients:
1 leg of lamb 1kg500
3 cloves garlic 250g mushrooms
3 shallots chopped parsley 500g potatoes
1 bay leaf 60g butter 2 tablespoons
oil 1 tablespoon
wine vinegar Salt and pepper mill
Preparation 1. Heat the oven.
The three religions of the book establishes a common ritual that dates back to the exodus of the Jews in Egypt and used the sheep for their sacrifices.
the first night of Passover, a piece of shoulder of lamb reigns over the festive table.
Among Christians the Easter Sunday meal revolves around the paschal lamb. The custom of serving a whole lamb at Easter continued until the reign of Louis XV. Alexandre Dumas however gives us a recipe, "" The boneless lamb was filled with flesh, mixed with egg yolks, bread crumbs with herbs, all seasoned with four spices. It was roasted whole and served simply with a dish of truffles, a ham or a coulis of pistachio sauce. "
In the Greek islands at the time of the Orthodox Easter, candles are lit, are broken boiled eggs painted red and eats a lamb on the spit sucker which is poured a mixture of olive oil, oregano and lemon.
Among Muslims, the slaughter of sheep ends the month of Ramadan. In Morocco, the favorite recipes are the rack of lamb with spices, steamed lamb palette and palette filled with couscous and dates. Lamb today
With 250kcal and 20g fat per 100g of meat, lamb is not exactly suited to the strict regimes.
cuts can be chosen as the feet or bob significantly less fatty than the palette. It is best also to favor the young lambs lubrication period is shorter than those of older ones. Lamb fat very apparent, is the other part of the easiest to remove.
The lamb is also an important source of protein, vitamin B12 and zinc.
Cooked slowly, leg stew, tagines and curries, or quickly, roasts, lamb is more flavorful slightly rosad. Overcooked, the meat becomes dry and lose flavor and hardens.
The means of wonders lamb with aromatic herbs of all kinds. Basil, thyme, rosemary, sage, tarragon, mint, this meat is always richer simply perfumed.
Minced garlic, lemon and mustard, these are seasonings that add value to meat without masking its delicate taste.
Present in all cuisines of the world or almost, the lamb suit all tastes, to all cultures.
And this is the recipe
Leg of lamb with Bordeaux
Ingredients:
1 leg of lamb 1kg500 3 cloves garlic 250g mushrooms
3 shallots chopped parsley 500g potatoes
1 bay leaf 60g butter 2 tablespoons
oil 1 tablespoon
wine vinegar Salt and pepper mill
Preparation 1. Heat the oven.
Peel the garlic cloves, cut them fine and puncturing the leg.
2. Leg Set a source buttered, salt, pepper and spread melted butter con40g. Bake warm. 10 minutes then reduce temperature and simmer another 30 minutes spreading it occasionally with the remaining butter. If the bottom dries out put a little water. After these 40 minutes of cooking add to the bottom of cooking water and 1 dl wine vinegar.
3. Peel potatoes and cut into small pieces. Peel the shallots. Chop mushrooms. Heat a pan with oil. Skip the potatoes for ten minutes, add the shallots and bay leaf, cook another 5 minutes and then the mushrooms. Cook another 10 minutes over low heat.
4. Presentar pata rodeada the dads there champiñones espolvoreados of perejil.
Bon appetite!
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