Archives des Main Dishes - Payzan https://www.payzan.fr/category/main-dishes/ De la terre à l'assiette Sun, 12 Dec 2021 14:56:49 +0000 fr-FR hourly 1 https://wordpress.org/?v=6.9.1 https://www.payzan.fr/wp-content/uploads/2021/10/VersoPlan-de-travail-1-150x150.png Archives des Main Dishes - Payzan https://www.payzan.fr/category/main-dishes/ 32 32 211566283 Market Garden Summer Rolls With Kimchi Mayonnaise https://www.payzan.fr/market-garden-summer-rolls-with-kimchi-mayonnaise/ https://www.payzan.fr/market-garden-summer-rolls-with-kimchi-mayonnaise/#respond Sun, 12 Dec 2021 14:56:49 +0000 https://ferme.vamtam.com/?p=9116 A pleasure to make, these joyously colourful Market Garden summer rolls will bring a smile to your face as you make them – using edible petals and delicate herb leaves in the wrappers gives a finish akin to pressed flowers, making them stand out on any picnic spread. For us, we love that all of the organic vegetables in this plant-based recipe come straight from our Market Garden, picked just when our garden team decide they are at their best.

L’article Market Garden Summer Rolls With Kimchi Mayonnaise est apparu en premier sur Payzan.

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  • DIFFICULTY: EASY
  • 45 MINS

Ingredients

Serves: 6
FOR THE KIMCHI MAYONNAISE:
  • 80g kimchi
  • 2 tbsp kimchi brine
  • 1 small clove of garlic
  • a squeeze of lemon
  • 1/2 tsp honey
  • 175ml mayonnaise
FOR THE SUMMER ROLLS:
  • 12 summer roll rice wrappers
  • 100g vermicelli rice noodles
  • 1 large beetroot, peeled and grated
  • 2 carrots, peeled and sliced into fine ribbons
  • 1 cucumber, peeled and sliced into fine ribbons
  • 2 baby gem hearts, quartered and finely sliced
  • 1 red pepper, finely sliced
  • 10-12 mint leaves, finely chopped
  • a handful fresh coriander leaves
  • 1 inch piece of ginger, peeled and grated
  • 1 red chilli, finely chopped
  • 50g cashews, toasted and chopped
  • edible flower petals

Method

To make the kimchi mayonnaise, place the kimchi, kimchi brine, garlic, lemon and honey in a blender and whizz until finely chopped but not completely pureed. Tip out into a small bowl and mix well with the mayonnaise. Taste and add a little salt and pepper if needed. Chill until needed.

For the summer rolls, being by preparing the rice noodles. Instructions on individual packets vary but we have found the best method is to place the noodles into a glass bowl and completely cover with boiling water. Soak for 3 minutes and then drain in a colander. Rinse under cold water, drain again and keep to one side.

To assemble the rolls, dip the rice paper wrappers into a bowl of hot water and soak for 10 seconds or until soft. Carefully lift onto a board or metal tray and lay flat.

Beginning with the beetroot, pile a little of each shredded vegetable onto the bottom half of the wrapper, just below centre. Scatter over a little of the chopped chilli, ginger, mint and cashews followed by a small handful of the rice noodles and lastly a few coriander leaves. Loosely shape into an even cylinder with your fingers.

Lift the bottom edge of the wrapper over the top of the filling, and tuck in tightly to hold the filling in place. Now place two or three flower petals along the length of the half-wrapped roll and continue rolling, tucking in the ends tightly as you go.

Repeat with the remaining wrappers to form all 12 rolls.

Serve straight away, sliced in half so the vibrant colours are visible, along with the kimchi mayonnaise.

If making in advance, store the rolls in a sealed container covered with a damp jay cloth to prevent the rolls from drying out. We always make these on the day they’re going to be eaten – they last for 6-8hours before losing their freshness.

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L’article Market Garden Summer Rolls With Kimchi Mayonnaise est apparu en premier sur Payzan.

]]> https://www.payzan.fr/market-garden-summer-rolls-with-kimchi-mayonnaise/feed/ 0 9116 Traditional Soda Bread With Homemade Butter https://www.payzan.fr/traditional-soda-bread-with-homemade-butter/ https://www.payzan.fr/traditional-soda-bread-with-homemade-butter/#respond Sun, 12 Dec 2021 14:52:56 +0000 https://ferme.vamtam.com/?p=9107 With no kneading or proving required, soda bread is the perfect loaf for those just beginning on a bread making journey. Quick and simple to put together, it is by no means a loaf exclusively for beginners. Prepare and bake if you are suddenly out of bread in the house, serve in hearty chunks with warm soup, or alongside smoked mackerel pâté, fresh salad leaves and pickled cucumber as a rustic starter. But without fail, the very best way to serve this delicious loaf is warm from the oven with generous layers of homemade butter – just as we do on our ARTISAN BREAD MAKING courses at our COOKERY SCHOOL.

L’article Traditional Soda Bread With Homemade Butter est apparu en premier sur Payzan.

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  • DIFFICULTY: EASY
  • 50 MINS

Ingredients

makes 1 loaf
soda bread
  • 500g wholemeal flour
  • 1/2 tsp sea salt
  • 2 tsps bicarbonate of soda
  • 1 tsp baking powder
  • 450g natural yoghurt,kefir or buttermilk
homemade butter:
  • 1 ltr fresh cream, preferrably unhomogenised
  • generous pinch of salt
  • any additional flavours, we love finely chopped roast garlic, grated horseradish, finely chopped herbs or fresh black pepper.

Method

Pre-heat the oven to 190°C and line a baking tray with parchment.

In a large bowl, mix together the flour, salt, bicarbonate of soda and baking powder. Once combined, pour in the yoghurt, kefir or buttermilk and mix everything together. It is really important not to over-work a soda bread, so mix gently until a dough begins to form. As soon as the dough has formed, shape into a round and transfer to your lined baking tray.

Using a knife, score the top of the dough with a cross and place into the oven to bake for 35-40 minutes. The bread will be cooked when a golden crust has formed and when the loaf sounds hollow when tapped on the bottom.

Transfer the bread to a wire rack to cool while you make your homemade butter.

To make homemade butter, pour the cream into a food processor. Turn to a high speed and wait for the cream to whip. Continue beating until the cream splits – keep beating until a ball of butter forms in the bowl.

Transfer the butter to a sieve and strain off any residual buttermilk (preserving the buttermilk for your next loaf of soda bread). Once well strained, return the butter to a bowl and mix through your salt and any additional herbs or flavours you might like.

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]]> https://www.payzan.fr/traditional-soda-bread-with-homemade-butter/feed/ 0 9107 Barbecued Cote de Boeuf https://www.payzan.fr/barbecued-cote-de-boeuf/ Tue, 12 Oct 2021 22:36:00 +0000 https://ferme.vamtam.com/?p=1258 We are immensely proud of the organic beef that we rear on our farms in Staffordshire and the Cotswolds. High welfare standards and a dedication to rearing our animals slowly at pasture are central to our ethos. We firmly believe that our organic approach produces beef that is exceptional to eat, and ours is dry-aged for a minimum of 28 days for optimal flavour. It is when dishes such a this are presented at the table that our farmers can truly take great pride in what they do. Below we share some tips and tricks for cooking our favourite cut of beef on the barbecue.

L’article Barbecued Cote de Boeuf est apparu en premier sur Payzan.

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  • DIFFICULTY: Medium
  • 10 MINS

Ingredients

Serves: 4
FOR THE Barbecued Cote de Boeuf:
  • 700G organic cote de boeuf
  • generous twist of sea salt and black pepper
  • drizzle of grapeseed oil or beef dripping, melted

Method

The trick for getting this dish right lies in preparing ahead and getting your barbecue nice and hot. Take your steak out of the fridge a good hour before you are going to cook it in order to bring it up to room temperature. Season each side well with salt and cover evenly with a thin coating of grapeseed oil or beef dripping. Add any dry rubs or crushed spices at this stage too should you wish.

Make sure your barbecue is piping hot before placing your steak onto the grills. The aim is to achieve a lovely dark crust on the outside while ensuring that the meat is deliciously succulent inside. However, if the barbecue is too hot, the meat will burn. If this is the case, move the steak to an outer part of the grill and turn regularly to avoid any burning.

Once the steak is seared on all sides, move it to a cooler area of the barbecue and close the lid. Cook for 3-4 minutes on one side and then flip and repeat.

When the beef feels soft but a little springy (similar to the fleshy part of your thumb) remove it from the heat and set aside to rest for a good 10-15 minutes before slicing parallel to the bone. Delicious served with delicious salads, grilled vegetables and chimichurri sauce or our salsa verde mayonnaise.

To master the arts of butchery and cooking with meat, join us for a course at our cookery school.

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L’article Barbecued Cote de Boeuf est apparu en premier sur Payzan.

]]> 1258 Butterflied Leg of Lamb https://www.payzan.fr/butterflied-leg-of-lamb/ Tue, 12 Oct 2021 22:34:33 +0000 https://ferme.vamtam.com/?p=1255 The combination of fennel seeds, fresh rosemary and thyme in this recipe is the perfect complement to our PASTURE FED ORGANIC LAMB. If you’re able to allow the meat to marinade overnight, the result will be even more succulent and tender. We’ve suggested cooking the lamb on a chargrill and finishing in the oven, but it’s a great dish for the barbecue too. Ask your butcher to butterfly the leg of lamb for you if possible.

L’article Butterflied Leg of Lamb est apparu en premier sur Payzan.

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  • DIFFICULTY: Medium
  • 90 MINs

Ingredients

Serves: 4-6
FOR THE MARINADE:
  • 50G sea salt
  • 35g soft brown sugar
  • 15g fennel seeds
  • 2 cloves garlic
  • 2 tsp rosemary leaves
  • 1 tsp thyme leaves
  • 1 lemon, zest
FOR THE GRILLED RED ONIONS:
  • 4 red onions
  • 4 tbsp pomegranate molasses
  • 4 tbsp lemon juice
  • 4 tbsp olive oil
FOR THE LAMB:
  • 1.2kg leg of lamb, boned and butterflied

Method

Preheat the oven to 180°C

Heat a small frying pan over a medium heat and toast the fennel seeds for 2 minutes, or until they release their aroma. Tip into the bowl of a food processor with the remaining marinade ingredients and blend until you have a coarse, sandy texture.

Rub the mixture all over the lamb, on both sides. Cover and set aside for an hour, or overnight in the fridge.

Peel the red onions and slice into wedges, being careful to keep the root end in tact so the wedges don’t fall apart. Toss in a little oil and season with salt and pepper.

Heat a chargrill pan until very hot and grill the onions until they have lovely charred lines all over. Place on a baking tray in the centre of the oven for 15 minutes or until tender all the way through. Transfer to a small bowl.

Whisk together the pomegranate molasses, lemon juice and olive oil, then pour this mixture over the red onions. Toss to coat the onions well and set aside for at least 30 minutes.

Turn the oven up to 200°C

To cook the lamb, heat the chargrill pan until almost smoking. Place the lamb onto the grill skin-side down for 8-10 minutes, turn over and cook on the other side for a further 5 minutes. Transfer the lamb to a roasting tin, skin-side down, and roast at the top of the oven for 20-25 minutes or until cooked to your liking. These timings should give you lamb that is still nicely pink in the middle.

Allow the lamb to rest for 10 minutes before carving into thick slices and serving with the grilled red onions and a side salad of shaved fennel or fresh green leaves dressed with lemon juice and olive oil.

Why not join our tutors on one of their inspiring classes, learning a range of exciting new skills from bread making, to artisan butchery, healthy cookery or patisserie – a perfect gift for any passionate foodies in your family.

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L’article Butterflied Leg of Lamb est apparu en premier sur Payzan.

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