Lamb Casserole in White Wine

This Lamb Casserole in White Wine is a classic. this Casserole is very easy to cook. Therefore, it’s just a delight that you can only appreciate. As a garnish, plain rice or pilaf rice is the best choice. The sauce, raised with lemon and fresh thyme gives it character and makes this Casserole a real delight.

 Lamb Casserole in White Wine

First, Here is the list of the different ingredients you will need to prepare the Lamb Casserole in White Wine that serves 4 

  • 40 g or 3 Tbsp butter
  • 800 g or 2 lb of lamb neck chopped into pieces
  • Salt and pepper from the mill
  • 2 crushed garlic cloves
  • 2 Tbsp white flour
  • One bottle of dry white wine
  • 2 to 3 small fresh thyme sprigs
  • 1 egg yolk
  • 1 Tbsp lemon juice
  • 2 Tbsp thick cream also called creme fraîche

Now, here are the few steps you will need to follow to make the Lamb Casserole in White Wine

Melt the butter in a large casserole dish then, add the pieces of meat and brown them. This browning is important to concentrate the juices inside. As the pieces of meat are browned, take them out of the casserole and sprinkle them with salt and pepper.

Put the lamb back in the casserole. Add the crushed garlic and cook over medium heat for 3 minutes. Sprinkle with flour, stir with a wooden spoon to coat the meat.

Lower the heat, add 250 ml or 1 cup white wine and the fresh thyme. Cover and simmer for 5 minutes. After that time, add another cup or 250 ml of white wine. Cover and let simmer for one hour.

Then, pour the remaining wine, cover and simmer another 15 minutes.

Finally, stir in a bowl the egg yolk, the lemon juice and the creme fraîche. Drain the pieces of lamb and put them in a heated hollow dish. Remove the casserole from the heat and add the egg mixture to the sauce. At the very end, whip vigorously to bind and let thicken but not boil ! Serve the sauce over the lamb meat and serve with the rice as a garnish.

Côté Table, au Marché, at the Market

Aujourd’hui, c’est Côté Table, au Marché, at the Market, dans mon Sud-Ouest odorant et verdoyant. Je voudrais régaler l’oeil et les papilles des petits et des grands. Le mois de Mai est le plus joli des mois !

En Mai, la nature est reine et c’est elle qui fait le décor. Pour recevoir en toute simplicité, commençons donc par des petites Panna Cotta aux Asperges Vertes.

Ensuite un retour à la nature qui célèbre les saveurs du jardin avec cette Omelette Verte Roulée. C’est une omelette haute en couleurs. 

Enfin, régalons-nous autant que nos hôtes avec ces Petits Pots de Crème aux 3 Parfums. Nos pichets de faïence attendent en rang de délicieux nectars mais évoquent aussi la couleur et la douceur du lait pour nos crèmes… 


Côté Table, Au marché, at the Market

Today, it’s Côté Table, at the Market, au Marché in my fragrant and green South West. I would like to treat the eye and the taste buds of youth  and seniors. May is the most beautiful month of the year !

In May, nature is queen and she is the decor. To welcome in complete simplicity, let’s start with these savoury Green Asparagus Panna Cotta

Then a return to nature that celebrates the flavors of the garden with this Green Rolled Omelette. It’s a colorful omelette.

Finally, treat yourself as much as your guests with these Small 3 Flavours Cream Pots. Our beige pottery jugs wait in row of delicious nectars but also evoke the color and the sweetness of the milk for our creams…

Green Asparagus Panna Cotta

Seasonal Green Asparagus Panna Cotta. What a nice way to taste springtime dinners with these seasonal vegetables. These Savoury Green Asparagus Panna Cotta have to be served chilled, with a home made vinaigrette of fresh herbs from the garden…

 Green Asparagus Panna Cotta

First, here is the list of the different ingredients you will need to prepare these Green Asparagus Panna Cotta that serves 4 to 6 people

  • A small bunch (250 g or 1 lb) green Asparagus
  • 300 ml or 1/2 pint double cream
  • 2 fine leaf gelatine or 2 teaspoons Agar Agar flakes
  • 1 pinch Espelette pepper
  • Salt and pepper from the mill
  • 2 basil leaves, 2 mint stems and 1 sprig of dill
  • 1 Tbsp olive oil
  • 1 tsp balsamic vinegar

Now here are the few steps you will need to follow to make these Green Asparagus Panna Cotta.

To start, wash the asparagus. Cut the end of the stems if necessary. Detail them roughly in small sections. Then cook them in salted boiling water for about 15 minutes depending on their size. Finally, immerse them in icy water. They will stay green. Drain and set aside.

Now dip the gelatine leaves in a bowl of cold water to soften. Bring 100 ml double cream to a boil in a saucepan. Out of the heat, melt the gelatine previously well drained.

Add the green asparagus and the remaining cream to the pan. Keep some asparagus tips for decoration. Mix everything then pass through a sieve. Finally, adjust the seasoning and divide the mixture into small glasses.

Cool and refrigerate for about 2 hours to allow the mixture to solidify.

Meanwhile, rinse and drain your basil and mint leaves and the dill. Chop them, then season with olive oil, vinegar, Espelette pepper and mix well. Finally, when serving, put a tip of Asparagus on each Panna Cotta. Sprinkle gently with the vinaigrette.