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1 week of batch cooking with September vegetables (1/8)

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Before you start, know that there are 2 options for the artichoke hearts of the Monday salad:

  • Option 1: you eat artichokes on Sunday evening and keep the hearts to add to the salad. Indeed, the fresh artichoke is sensitive and can only be kept for 24 hours in the refrigerator.
  • Option 2: you buy artichoke hearts (jarred, canned or marinated).

1- To cut the vegetables

Dice the artichoke hearts. Peel and grate 8 carrots. Reserve the carrots and artichokes in the refrigerator for the Monday salad. Peel and cut the other 4 carrots into pieces. Peel, seed, remove the fibrous parts and cut the butternut squash into cubes. You can keep the pumpkin seeds and dry them to add them to many preparations (salads, desserts, granola…). Remove the cap from the eggplant and deseed it. Cut it into pieces. Deseed and cut 1 pepper into strips (for the curry) and the other two into cubes (for the prawns). Peel and cut the potatoes into large cubes. Rinse them. Peel and slice the onions, shallots and garlic cloves, taking care to separate the cuts well. Crush the hazelnuts.

2- Prepare the Duck Parmentier with Butternut Squash

In a large pot of water (start cold), cook the potatoes and half the butternut squash (cooking will take about 20 to 30 minutes). When the pieces are tender, take them out of the water, drain them, then pass them through a potato masher. Add 10 cl of milk, salt and pepper. Blend to obtain a smooth puree. While the potato and squash pieces are cooking, reheat the duck legs in a bain-marie to degrease them. Shred the pieces, remove the skin and bones. Place the meat on a paper towel to absorb any remaining excess fat. Preheat the oven to 210°C (th. 7). In a gratin dish, place the duck, sprinkle with minced shallots and 2 teaspoons of parsley. Spread the mash on top. Sprinkle with crushed hazelnuts (all prepared) and grated cheese. Bake for 30 minutes, including 5 minutes in grill mode at the end of cooking to brown the top.

3- During the cooking of the Parmentier

Cook the pasta

In a large pot of salted boiling water, cook all the tagliatelle. When cooked, let them cool to room temperature.

Prepare the veggie curry

Pour a drizzle of olive oil into a pan. Add 2 cloves of garlic and 1 minced onion. Pour in 1 teaspoon of powdered ginger and the slices of peppers and the pieces of eggplant. Let cook for 5 minutes. Add 1 tablespoon of curry paste, mix and cook for 2 minutes. Then add the cubes of half a butternut squash, 200 g of chickpeas (rinsed and drained), 20 cl of water and 20 cl of coconut milk. Bring to the boil then continue cooking for 30 minutes over low heat. Stir occasionally and add water if needed. When ready, let cool to room temperature, then place the preparation in an airtight container in the freezer.

Prepare the dressing for the Monday salad

In an airtight container, season with salt and pepper. Add 1 level tablespoon of old-fashioned mustard. Pour 1 tablespoon of balsamic vinegar, then 1 tablespoon of rapeseed oil and 2 tablespoons of olive oil. Add parsley. Mix. Store in the refrigerator.

4- Prepare the shrimp a la cardinale and the salmon tagliatelle

At this step, all previous steps should be completed. Take out 2 pans. In one you will prepare the shrimps, in the other, the salmon. In each pan of shrimp, pour a drizzle of olive oil and place 2 minced shallots. In the pan for the shrimp, place the carrots and remaining cut peppers. Add 1 can of tomato pulp and the shrimp. Salt, pepper. Stir and watch the cooking for 15 minutes (use a timer). Meanwhile, in the other pan, deglaze with 10 cl of dry white wine. Wait for the resumption of boiling and add 1 tablespoon of lemon juice, 50 cl of light cream, dill. Add salt and pepper. Add the salmon cubes and cook over low heat for 15 minutes. When the prawns in the other pan are cooked, pour 10 cl of dry white wine and sauté over high heat for 5 minutes. When they are cooked, let these two preparations cool to room temperature. Then, place half of the tagliatelle in an airtight container and add the shrimp preparation. In another container, place the other half of the tagliatelle and the salmon preparation. Place them in the freezer.

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