Put this pork and potato casserole (Champvallon recipe) on your Christmas menu! It's hugely flavorful, it can be pre-cooked halfway the previous day and it can be made with beef, turkey or venison! This is a slow cooked potato casserole with a layer of onion and cubed pork in between two potato layers. A recipe to share with friends and family, delicious!
Put this roast duck breasts with mushroom sauce on your Christmas menu, it can be pre-cooked the previous day and finished off on D-day. It consists in two skinless duck breasts wrapped together in bacon and served with a mix of chanterelle and oyster mushrooms in a creamy Cognac sauce, super tender, flavorful and delicious! A recipe for entertaining!
This recipe serves two to three people depending on the weight of your duck breasts, the duck roast is pan roasted, make as many roasts as needed. You can prepare the duck roasts a day ahead and roast them on D-day.
Put this delicious Pork Wellington with Port wine sauce on your Christmas menu! You can assemble it on the previous day, then you'll only need to bake it 25 minutes on d-day! You can make this recipe with turkey breast, beef or venison instead. Pork tenderloin on a layer of chopped mushrooms, wrapped in puff pastry dough!
The original Wellington recipe is made with beef tenderloin of course and I love it but pork tenderloin, which is rather a dry cut on its own, fits perfectly for this recipe too. The layer of chopped mushrooms lends it some moisture and enhances its flavor.
Lamb rump steak and paprika sauce, such a tender and delicious cut of lamb!
The rump comes from the back of the lamb. It is a lean cut, tender and mildly flavored. I like to pan fry it whole and serve it medium to medium rare, I mean with a still pink center. Be careful not to overcook this awesome cut as it would become tough and dry.
Duck breast whisky and orange sauce, a delicious dish to make for a party!
In this recipe, duck breasts are pan seared first skin side down for a few minutes, then skin side up, gather the oil released from the skin as you go because there will be a lot, just leave a little bit oil to sear the flesh side of breasts.