Main course

CHICKEN WITH ORANGES AND OLIVES

Cut the chicken into pieces and marinate for at least 4 hours in the juice of 2 oranges, half a glass of olive oil and salt and pepper. Once the hours have passed,  drain the chicken pieces and spread them out in a slightly oiled oven dish without overlapping them. Season with salt, some rosemary and more...

HAM AND ARTICHOKE TART

For the dough: Make a well in the flour on the chopping board, put the diced butter and salt in the centre and work with your fingers until you are left with a lot of crumbs. Add the water and knead quickly to form a single ball, then wrap in kitchen foil and leave in the refrigerator for at least 40 more...

ROAST BEEF WITH AROMATIC HERBS

Tie up the meat with kitchen twine so that it holds its shape while cooking. Next, brush the surface of the meat with the oil, whisked with a pinch of salt and pepper. Clean, wash and roughly chop the mixed aromatic herbs (except the bay, which should remain intact) and combine with the coarse salt. Then more...

ROAST CHICKEN WITH BREADCRUMB CRUST

Cut the chicken into pieces, then chop the aromatic herbs and the onion. Break the bread up in a food processor, then combine with half the aromatic herbs and the cheese. Lightly grease an oven dish, spread the onion and the remaining herbs over the bottom, add the chicken pieces, season with salt and more...

ROAST VEAL WITH MUSHROOMS AND POTATOES

Clean, wash and slice the ceps; peel and dice the potatoes. Steam the potatoes for 5 minutes. Brown the mushrooms and the garlic clove in the oil over a high heat, then after a few minutes add the potatoes, mix and season with salt and pepper.< Cover the veal rump with a sheet of cling film and beat more...