Pollo e funghi al aceto balsamico (balsamic & mushroom chicken)

For ➍
2 tbs vegetable oil
125 g butter
4 boneless, skinless chicken breasts, about 200 g each
200 g sliced white button mushrooms
½ large onion, thinly sliced
2 cloves garlic, chopped
150 g cherry tomatoes, quartered
3 tbs balsamico
20 cl red wine
1 ts salt & freshly ground black pepper

Preheat the oven to 180°C. Flatten the breasts by pounding them.
Combine the vegetable oil and 2 tbs of butter in a large skillet over high heat. Once the butter and oil are bubbling, add the chicken breasts to the skillet. Sear on each side until the chicken is golden, about 2–3 m per side, then transfer them to a large baking dish.
Melt the remaining butter in the skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onions are soft, 15 to 20 m. Add the mushrooms, stir, and raise the heat to high. Allow the mushrooms to cook until most of their liquid has evaporated, 15 to 20 m. Add the tomatoes and cook, shaking the pan, for 10 m, or until the tomatoes begin to break down. Add the balsamico, wine, salt and pepper and bring to a boil. Reduce the heat and let simmer for 15 m.*
Pour the mushroom mixture over the chicken and place the pan in the top half of the oven for 20 to 35 m, or until the chicken has just cooked through.**
Remove from the oven and serve each piece of chicken topped with mushroom mixture. Serve with pasta or small rösti.

*The mushroom mixture can be made the day before.
**Cook on stove-top for 25-30 m, after browning the chicken. Transfer oil/butter to another skillet and keep the chicken cooking on medium fire with a lid on the skillet. Add the extra butter to the second skillet. Add te mushrooms and prepare them for 10 m, with lid on. Add the tomatoes for 5 m. Add the balsamic and wine and cook for 5 m. Add the mixture to the chicken and cook until chicken is cooked. (Probably 30 m in total, depending on the thickness of the chicken. Tearing the chicken into pieces will reduce the cooking time.)

'Aceto balsamico' (balsamico vinegar) is not a wine vinegar: it is made from grape pressings that never fermented into wine. 900 years ago, vintners in the Modena, Italy region were drinking balsamic vinegar as a tonic.
Sweet white Trebbiano grape pressings are boiled down to a dark syrup and then aged under rigid restrictions in oaken kegs, along with a vinegar mother. Over the years it graduates to smaller kegs made of different wood, taking the perfume of the wood and, as moisture evaporates out, the vinegar further thickens.
Balsamico also comes in a white variation. Balsamico will turn sweet when heated, do not use it in aluminum containers.

Mediterranean roasted vegetables

For ➍
1 large red onion, cut into wedges
1 large red pepper
1 large green pepper
2 medium zucchini
1 medium sweet potato (or 500 green beans or 150 g mushrooms)
2 tbs extra virgin olive oil
coarse salt

Preheat the oven to 200°C. Cut all the vegetables into 1.5 cm wide pieces.
Put in a large roasting pan, drizzle with olive oil and sprinkle with salt. Cover the pan with foil and roast for 20 m, then uncover and roast for 20-30 m more, until the sweet potato chunks are tender when pierced with a paring knife. The veggies should be soft and sweet.*
Serve hot or at room temperature or toss with pasta, top a pizza, stir into soup, stuff a sandwich or wrap, or toss with vinaigrette for a salad.

*Cool on a rack, then divide them into servings to keep in the fridge for a week or the freezer for about 3 months.

Quick Japanese marinated salmon

For ➋
2 salmon fillets 150 g each
1 tbs soy sauce
3 tbs mirin
1 tbs sake
½ tbs oil

Combine all ingredients except the oil in a ziplock bag, remove as much air as possible and marinate overnight (or minimum 3 h).
Heat ½ tbs oil in a non stick pan over medium heat*.
Add salmon skin side down, cook for 2 to 3 m until crispy. Check the skin to ensure it isn't cooking too quickly - if it is, then turn down the heat and/or remove the pan from the stove briefly to allow the temperature to decrease.
Drizzle over remaining marinade in the ziplock bag over the flesh side. Flip and cook the flesh side for 2 m, or to your liking. I like salmon medium rare so the inside is very moist and just cooked.
Rest for a couple of minutes, remembering that the salmon will continue to cook while resting, then serve.

*Be careful to ensure you cook it over medium heat and no higher - because of the sugar in the mirin, if you cook it on too high a heat the sugar will burn before the inside has been cooked.
**Other method: to broil/grill, preheat the broiler/grill on high. Use the oil to grease a tray, then place the salmon on it and place under the broiler/grill (about 5 inches / 15 cm from the heat source) until cooked to your liking. The general rule of thumb is 10 m per 2.5 cm thickness of the fillet (measure the thickest part of the fish).

Cod with parsnip mash

For ➍
600 g cod fillets (when frozen, thaw for 20 m & pat dry)
500 g parsnips, cut into pieces
500 g oyster mushrooms, torn
juice ½ lemon
1 box of garden cress, picked
2 cloves garlic, chopped
50 g pecorino, grated
3 dl of milk
2 tbs butter
50 g almond flakes
black pepper & salt

Season fish with black pepper and salt.
Boil the pieces of parsnip and half of the garlic for 15 m in the milk. Drain.
Meanwhile, melt 1 tbs butter in a pan and fry the oyster mushrooms together with the rest of the garlic until golden brown. Season with black pepper and salt.
Meanwhile, toast the almond flakes in a non-stick pan with no fat. Remove from the pan.
Melt 1 tbs butter in the same pan and fry the fish on both sides for 3 to 4 m golden brown.
Mix the parsnip and season with black pepper and salt. Add the lemon juice and the grated pecorino.
Spread the parsnip mash over the plates and put the oyster mushrooms and fried cod on top. Sprinkle with the toasted almond flakes and finish with some cress. Serve with boiled potatoes or croquettes.

Moroccan chicken

For ➍
1 tbs olive oil
4 boneless, skinless chicken breasts
1 tbs chicken broth
salt & pepper
100 g cooked or canned chickpeas
1 tbs honey
50 g golden raisins
50 g toasted almonds
2 ts cinnamon
3 ripe tomatoes, peeled & seeded

Heat the oil. Brown the chicken breasts on both sides.
Add cinnamon, tomatoes, broth and salt and pepper. Bring to a boil, lower heat and simmer for 20 m.
Add chickpeas and honey and simmer for an additional 5 m.
Top with toasted almonds.
Serve over rice or couscous.

Read tip on cooking chickpeas.

Chicken in milk & lemon

For ➍
1.5 kg chicken***
sea salt & freshly ground black pepper
olive oil*
½ stick cinnamon
1 good handful fresh sage, leaves picked
zest of 2 lemons**
10 cloves garlic, skin left on
50 cl milk

Preheat the oven to 190°C.***
In a fitting pot for the chicken, season it generously all over, and fry it in a little olive oil, turning the chicken to get an even colour all over, until golden.
Remove from the heat, put the chicken on a plate, and throw away the oil left in the pot. This will leave you with tasty sticky goodness at the bottom of the pan which will give you a lovely caramel flavour later on.
Put the chicken back in the pot with the rest of the ingredients, and cook, lid on, in the preheated oven for 1½ hours. Baste with the cooking juice when you remember. The lemon zest will sort of split the milk.
To serve, pull the meat off the bones and divide it onto your plates. Spoon over plenty of juice and the little curds.
Serve with wilted spinach or greens and some mashed potato.
Squeeze the cloves of garlic onto the chicken (or on slices of thick country bread).

*Use butter for better resistance to high temperature.
**Use 1-2 chopped preserved lemons (citrons confits) instead (cut down on the salt, as the lemons are pickled). Wash them with cold water to remove some salt, remove seeds as well.
***Smaller quantities, like 4-600 g chicken thigh fillets without bone, can be prepared at stove-top. Adapt quantities of other ingredients. Brown the chicken, add the other ingredients, cover and cook on medium fire for about 30 m.

Pancetta chicken wraps

For ➍
200 g smoked pancetta slices
4 boneless chicken breast fillets
12 fresh sage leaves
1 tbs olive oil
4 small stems of tomatoes on the vine

Arrange a quarter of the pancetta slices in a row on a board, overlapping them slightly along their long sides. Put 3 sage leaves on the pancetta. Put a chicken breast at one end so that it lies across the slices of pancetta, top with 3 sage leaves and sprinkle with a little sea salt and freshly ground black pepper. Wrap the chicken in the pancetta so that it is completely enclosed. Repeat to make 4 parcels.
[When there is enough time, wrap in plastic foil and put in the refrigerator for a few h or overnight. Take out of the refrigerator 30 m before cooking.
Remove the foil when ready to cook.]
Spoon the oil into a large heavy pan (a cast-iron sauté pan is ideal, or you could use a roasting tin). Put the pan on the barbecue and heat for 1–2 m until hot, then lay the chicken parcels in the pan and cook for 7–8 m on each side. The pancetta will become golden and crispy.
Remove the parcels, lay the tomatoes in the pan and shake to coat in the cooking juices, then heat through for a couple of m.
Return the chicken to the pan, take the pan off the heat and leave the chicken to rest in it for about 10 m, so it will cut more easily.
[Or: Pre-heat oven to 190°C. In an oven safe skillet, heat pan over medium-high heat, adding ½ tbs oil per chicken breast. Once the oil is sizzling, reduce heat to medium. Place the chicken breasts, seam side down, for approximately 5 m per side. Rotate until all sides are a nice golden brown. Pop the skillet in the oven for 5-10 m. Let stand for a few m.]
Serve with a plain risotto or large pasta.

English chicken casserole

For ➍
2 tbs vegetable oil
8 chicken thigh fillets
6 shallots, peeled & quartered
2 carrots, peeled & sliced thickly
110 g white mushrooms, cleaned & thinly sliced
8 new potatoes, scrubbed & quartered
1 l chicken stock
1 tbs roughly chopped flat parsley leaves, plus leaves for garnish
12 black olives, stoned
2 tbs crème fraîche
bread

Heat a large oven-proof casserole over a medium heat being careful not to make it too hot or the oil will smoke. Add the oil to the casserole and raise the heat slightly until hot but again, not smoking.  Add 4 of the chicken thighs and turn the thighs constantly in the hot oil until browned all over. Remove from the pan, place on kitchen towel to drain and keep to one side. Repeat this with the remaining 4 thighs.
Once the thighs are browned, to the hot pan add the quartered shallots,  sliced carrots, sliced mushrooms and the quartered potatoes . Stir thoroughly to make sure all the vegetables are covered with the oil.
Return the browned chicken thighs to the casserole,  pour the chicken stock over. Cover the casserole with a tight-fitting lid and cook for 20 m on a medium heat, the casserole should be bubbling but not boiling fiercely.
Add the parsley and olives, cover again with the lid and cook for a further 15 m or until the potatoes are tender, when pierced with a sharp knife.
Remove from the heat the casserole from the heat, stir in the cream, garnish with the parsley leaves.
Serve with crusty bread, a must for mopping up the lovely juices.

*Change the herbs to tarragon which is a classic herb for chicken.
Remove the olives and crème fraîche, adding canned borlotti or haricot blanc beans instead.
Keep the olives but remove the crème fraîche and add a can of drained chopped tomatoes.

Salmon & broccoli puree

For ➍
4 salmon fillets, each 125g
2 tbs lemon juice
750 g broccoli
10 cl semi-skimmed milk
2 tbs olive oil
2 cloves garlic
1 scallion, in rings
2 tbs neutral oil

Rub the salmon fillets with salt, pepper and lemon juice. Let them stand for 10 m.
Divide the broccoli into florets. Cut the logs into slices.
Boil the broccoli in salted water for 4-6 m. Drain and puree the broccoli with the milk in a food processor or blender to a fine puree. Heat olive oil in a pan with a thick bottom and fry the garlic gently until fragrant. Stir the garlic in the broccoli puree. Reheat the puree well until it is slightly thicker. Add salt and pepper to taste and toss the spring onions in. *
Pat the fillets dry. Brush them lightly with oil. Fry the fillets in a hot frying pan (without additional oil) in 6-8 m.
Spoon the broccoli puree on 4 warmed plates with the fish.

*Alternatively, add 4-5 tbs olive oil to the broccoli. Add 4 tbs of garlic, finely cut, 6-8 shredded leaves of basil,  2 tbs roasted pine nuts, a turn of the pepper mill. Puree.

Cod with soy balsamic glaze

For ➋
400 g white meat fish (cod, halibut, striped bass)
2 ts vegetable oil
2 ts sesame oil
17 grams ginger (1.25 cm piece)
8 g garlic (1 large clove)
45 g scallion white part only (3 scallions)
1 tbs Shaoxing wine (or any dry rice wine)
1 tbs soy sauce
1 tbs balsamico
coriander (for garnish)

Lightly salt and pepper the fish.
Heat 2 ts of vegetable oil in a frying pan over medium-high heat and fry the fish, flipping halfway through.*
When the fish is cooked through, plate it and then wipe out the pan.
Turn the heat up to high and add the sesame oil to the pan along with the ginger, garlic and scallions. Saute until very fragrant and the aromatics start to brown.
Add the Shaoxing, soy sauce and balsamico and boil until the sauce starts to thicken.
Pour the sauce over the fish and garnish with cilantro.

*Alternatively, steam the fish.

Tajine de poulet aux olives et pommes de terre (Moroccan chicken stew with olives & potatoes)

For ➏
1 large chicken
1 kg new potatoes, peeled & cut into pieces
4 medium onions
1 box of 400 gr of green olives (canned)
1 bunch fresh coriander
1 bunch of parsley
1 preserved lemon
cubes chicken stock
ras-el-hanout, saffron, salt & pepper
olive oil

Cut chicken into 8-10 pieces, remove the skin and fat.
Slice the onions, make lightly in a little olive oil in a casserole. Chop the coriander and parsley, add the onions. Mix well.
Brown the chicken pieces in the mixture, salt and pepper.
Crumble the bouillon cubes in the pan, cover with boiling water to cover. Add 2 ts ras-el-hanout and a pinch of saffron.
Simmer for 20 m, then add olives and preserved lemon cut into quarters. Adjust the seasoning.
Continue cooking 20 m, and add the potatoes.
Cook for 20 m more.
Serve with flat bread.

Pot roast leg of lamb

For ➏-➑
20 cl red wine
20 cl water
1 tbs white wine vinegar
1 medium red onion, diced
1 ts dried oregano
1.5 kg leg of lamb
2 tbs vegetable oil
2 tbs tomato puree
½ ts sugar
1 ts salt
1 tbs ground black pepper

Combine the red wine, water, white wine vinegar, diced onion and dried oregano in a mixing bowl. Stir the marinade with a wooden spoon to blend.
Place the leg of lamb into a large bowl, and pour the marinade over top.
Cover the lamb with a sheet of plastic wrap and refrigerate for 3 h. Turn the leg of lamb once an hour so the meat marinates evenly.
Remove the leg of lamb from the marinade and pat it dry with paper towels. Reserve the marinade.
Pour the vegetable oil into a casserole dish and place over medium-high heat for three minutes. Brown each side of the leg of lamb for 3 m and reduce heat to low. Pour the reserved marinade over the top.
Cover the casserole dish and leave the lamb to cook for two hours or until its internal temperature registers 60°C.
Remove the leg of lamb from the casserole dish and wrap it in aluminum foil. Add the tomato puree, sugar, salt and pepper to the casserole pan, and stir to blend the sauce. Simmer for 10 m.
Unwrap the leg of lamb and serve it with the sauce from the casserole dish drizzled over the top.

*Refrigerate leftover leg of lamb immediately and consume within 3 days.

Pheasant with mushrooms & spinach

For ➋
2 pheasant breasts (no skin)
mushrooms such as oyster, shiitake or/& chestnut
½ bag of fresh spinach, washed (or tinned lentils)
2 portions of brown basmati rice
4 tbs red wine
garlic
salt & pepper
garlic salt
knob of butter
olive oil

Blanch spinach by pouring boiling water over it until it softens (2-3 min). Drain water and put to the side.
Put 2 tbs of olive oil into a non stick pan over high heat. Once the oil is nice and hot, add the pheasant breast and cook for 2 m on each side. Take out the breasts and put to the side to rest. Cover with foil so they don’t get cold.
Add the roughly chopped mushrooms and cook for 2- 3 m. Add a knob of butter and some minced garlic. Once the mushrooms have cooked and start to soften add the blanched spinach. Make sure the spinach has been drained. Continue to stir and add red wine if using. The mushrooms in total should be cooked for 4-6 m. You can add a dollop of sour cream , cream or creme fraiche to enhance texture.
Serve on a bed of rice and have a side salad.

Quick lemon chicken

For ➍
2 small chickens, or 600 g chicken meat without skin*
½ ts each, oregano, thyme, basil and rosemary (if fresh, increase to 1 ts each)
flour
2 tbs olive oil
5 tbs fresh lemon juice
5 tbs dry white wine
5 tbs chicken or veal broth
125 g fresh Roma plum tomatoes, skinned, seeded, cut into slivers

Dust the (salted and peppered) chicken pieces in a plastic bag with flour.
Brown the pieces in olive oil.
Melt some butter, add the chicken, herbs, wine, lemon juice and broth.
Cover and simmer for 5 m.
Reduce the liquid in the pan over high heat, adding the Roman tomato slivers just before finishing.
Serve with rice.

Read the traditional version.

tip: salting fresh cod

A good way to drain excessive water from white fish, cod fillets especially, is to rub the fish with salt. Let it rest on a sheet of kitchen paper for 2 h. Remove from the fridge 30 m before cooking.
You might rinse the salt away with a little water and pat the fish dry immediately.
Don't salt cod when cooking in a microwave.

tip: adapting recipes for microwave cooking

Adapting cooking times for:
Oven recipes
Cook ¼ of the conventional time. Be sure to allow for stand time.
Meat, fruit, vegetables, & poultry. Cook 6 m per 500 g.
Seafood cook 3 m per 500 g.
Hard-boiled eggs. After cracking the egg open and putting it in the bowl prick the yellow 2-3 times with a toothpick. Cook at 50% power for 45 s.
Blended eggs should be steamed at 100% power.
Reduce the amount of liquid in the conventional recipe by about ¼ because there is less evaporation in microwave cooking. Cut back on spices and sauces by ¼.
Use no salt, or less salt. The microwave oven emphasizes the salt content in food, so recipes containing a conventional amount of salt will taste twice as salty.
Reduce the amount of other seasonings too. Microwave cooking enhances other herbs and spices. Reduce by half the amount used, and then add more after cooking.
Use deeper dishes than conventional cooking for more liquid based recipes like soups, cakes and sauces because these items increase in volume temporarily when microwave cooking.
Foods containing liquid, sugar and fat cook faster. So reduce the cooking time by ¼ of conventional cooking and then gradually increase until you obtain the desired result.
Anything with leavening (such as baking powder, baking soda, etc.) needs to rest for a few m after mixing. 
Cut back on the least rich liquid ingredient by 20-25% (usually this is the water). This is because there is no dry hot air in the microwave to evaporate the extra liquid.
Keep food uniform in size or keep level.
Temperature equivalents: (@ 700 W)

220-250°C             100%

180°C                      70%

150°C                      50%

110°C                 25-30%

65°C                        10%

Stove top recipes
Determine the heat setting for the stovetop by finding it in your recipe. Convert it to a microwave power setting by using the following standards: 100 % microwave power for high heat, 70 % power for medium-high stove heat, 50 % power for medium heat, 25 to 30 % for low heat and 10 % for a simmer.
Decrease the added liquids in stovetop recipes by ¼. For instance, a recipe made on the stove requiring 1 cup of water would only need ¾ cup of water in the microwave.
Put the food into round, microwave-safe cookware, and cover with a lid or plastic wrap so that the wrap does not touch the food. Prick any whole foods, such as potatoes, eggs or sausages, with a fork to release steam built up in the food.
Set the food in the microwave, and set the appropriate power setting based off the stovetop heat level.
Program the microwave for a cooking time that is  ¼ of the total cooking time on the stove. For example, a dish cooked for 20 m on the stove at medium heat would cook in the microwave on 50% power for 5 m.
Let the dish sit in the microwave after cooking for an additional 3 to 5 m so that the food finishes cooking.

Temperature equivalents: (@ 700 W)

220-250°C               high/deep fry         

180°C                      medium high

150°C                      medium

110°C                      low

65°C                        simmer

tip: cooking frozen fish

Always rinse seafood under cold water to remove any ice glaze. Pat dry with paper towel
Brush both sides of fish with high oleic vegetable oils: olive, canola, peanut, grapeseed, soy or safflower. Avoid butter, sunflower or corn oil as they will burn at high heat.

Sauté/ pan-searing
Heat a heavy nonstick skillet or ridged stovetop grill pan over medium-high heat.
Place fish in heated pan, skin side up, and cook, uncovered, 3 to 4 m, until browned.
Turn the fish over and season it with your favorite seafood seasoning.
Cover the skillet tightly and reduce the heat to medium;
Continue to cook an additional 6 to 8 m.
Finish thick portions in an oven preheated to 200°C (use an ovenproof pan).
Remove from heat just as soon as seafood is opaque throughout.

Roasting
Preheat oven to medium-high heat (230°C).
Place seafood on spray-coated pan or foil-lined baking sheet
Cook 12 to 15 m. Flip only very thick portions.
For best results with frozen fish, cook 4 m before seasoning with butter or spices.
Remove from heat just as soon as seafood is opaque throughout.

Broiling
Preheat broiler to medium-high heat (230°C)
Place seafood on spray-coated broiling pan or foil-lined baking sheet.
Cook 12 to 15 m.
For best results with frozen fish, cook 4 m before seasoning with butter or spices.
Flip only very thick portions.
Remove from heat just as soon as seafood is opaque throughout.

Grilling
Heat grill to 200°C.
Tear an 45 cm wide sheet of foil so it is 10 cm longer than the seafood.
Spray-coat the dull side of foil and place seafood on foil, skin side down
Brush both sides of fish with high oleic vegetable oils: olive, canola, peanut, grapeseed, soy or safflower. Avoid butter, sunflower or corn oil as they will burn at high heat.
Bring sides of foil together and fold over several times to seal. Roll up ends to form a packet.
Place packet on grill, seam side down, and cook for 8 to 10 m.
Remove packet from grill. Open and add seasoning.
Crimp foil loosely to close and return packet to grill, seam side up.
Cook an additional 8 to 10 m.
Remove from heat just as soon as seafood is opaque throughout.

Poaching
Add water/court bouillon to a large pan and simmer.
Turn off the heat and add seafood to liquid, skin side down.
Return heat to a simmer. Liquid should simmer, not boil.
Once simmering, cover pan tightly and cook 4 to 5 m.
Turn off the heat and let the seafood rest 5 minutesRemove from heat just as soon as seafood is opaque throughout.

Steaming
Bring about 2.5 cm of water/seasoned liquid to a boil.
Line the steamer with lettuce, onion, herbs or citrus (without covering all the holes) to keep seafood from sticking.
Add seafood to steamer and cover loosely.
Return liquid to a boil and steam 5 to 7 m.
Remove from heat just as soon as seafood is opaque throughout

tip: cook boneless lamb fillets

Remove the tenderloin fillets from the refrigerator and let them reach room temperature in a shallow dish. Lamb fillets need high heat to sear properly. Placing cold fillets in a hot pan lowers the temperature of the oil too much, too fast, and interrupts the searing process.
Pat the fillets dry with a paper towel and season them to taste with kosher salt and freshly ground black pepper. Using only salt and pepper preserves the delicate flavor of the tenderloin.
Pour a few tbs of flavorless oil, such as sunflower or canola oil, in a heavy-bottomed saute pan and swirl it to coat. Stainless steel pans work best, because they retain heat well, but you can also use a nonstick saute pan.
Place a sprig or 2 of fresh herbs, such as thyme or rosemary, in the pan. The oil releases the herbs' flavors, which flavor the lamb as it cooks.
Set the stove to medium-high and let the oil heat for about 5 m, or until it appears to shimmer in the pan. The shimmering lets you know it's hot enough.
Place the lamb fillets in the pan, spacing them about 2.5 cm apart. Don't overcrowd the pan, or it will take the oil too long to heat back up, which prevents a good sear.
Sear the lamb fillets 2 full m and tilt the sauté pan towards you slightly, still keeping the edge of it on the burner. You want to tilt it just enough for the oil to collect at the bottom where you can spoon it up.
Spoon the hot oil up and pour it over the top of the fillets. Spoon-basting helps the fillets cook evenly, and keeps them covered in the herb-infused oil.
Cook the fillets another 3 m, which makes 5 m total. Turn the filets over with tongs and sear the other side for 2 full m. Tilt the pan towards you again, and spoon-baste the other side of the fillets a few times.
Cook the lamb fillets for 5 m, bringing the total cooking time to 10 m. The lamb fillets are medium-rare to medium after 10 m of total cooking, depending on their thickness. If you want the lamb well-done, lower the heat to medium and cook the fillets another 4 or 5 m.
Remove the fillets and place them on a plate. Cover the lamb fillets loosely with aluminum foil and let them rest for 12 to 15 m before serving.

More tips

tip: meat in a skillet

approximate times

beef:

steaks: 1-3 m per side*

tournedos: 1-3 m per side*

burger: 1-3 m per side

meatball: 15-20 m

roast: 15-20 m per 500 g

pork:

cutlets: 3-4 m per side

fillet: 4-5 m per side

chops: 6-10 m per side

kebab: 3-5 m

roast: 30 m per 500 g

roulades: 15 m

sausages: 15 min

meatball: 15-20 m

lamb:

tenderloin: 2 m per side

chops: 3-4 per side

roast: 25-30 m

meatball: 10-15 m

kebab: 3-4 m

Fry small pieces of tender meat in butter, margarine or a mixture of oil and butter. The skillet should be just large enough to contain the meat to avoid stewing and burning of the fats. Make sure the meat is at room temperature, brown quickly on all sides. Pork should always be well cooked, beef and lamb might be rosy or well done.*

Heat the pan and let a knob of butter or suet to melt. When the fat stops foaming, put the meat in the pan. Sear the meat on both sides. Lower temperature.

Let the meat rest for a few m after cooking.

*The baking time of beef depends on thickness and how the meat is cooked. A 3 cm thick steak will be saignant in 4 m. 6 m will result in à point (medium), bien cuit needs 9-10 m.

Read more tips. Read tips on cooking meat in the oven, on grilling and broiling in the oven.
Read more meat recipes.

tip: cooking red beets

Cook beetroots with the skin on to preserve colour and nutrition value. Place them in a large pot then cover with cold water. Add 1 ts sugar + 1 ts salt, then cover. Turn heat on high until water begins to boil then reduce heat to medium to keep water at a simmer. Cook 45 m to 1h or until done (for large, fresh ones) or up to 4 h (for large, older ones from storage).
When they’re done, remove from heat, drain water and then plunge them quickly into cold water. Remove from cold water, cut off root tips & stems and you should be able to rub the skins off easily with a damp towel or paper towel.
When baking/roasting the beets, do not wash or peel. Put in aluminium foil, with a little bit of water. Set the oven to 180°C, and cook for at least 1 h.
Smaller, younger beets do not have to be peeled.
Add some sliced apple to raw red beet, or put apple juice in the vinaigrette.
Red beets go well with fat fish like mackerel, sardines or herring.