Delices d'Annie

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Braised lamb shank and lentils by Delices d’Annie : a meal to enjoy

Here is an excellent idea of dish for the Sunday meal: braised lamb shank and lentils. The whole family will appreciate its mixture of flavors.It’s an old juicy recipe brought up to date by Delices d’Annie.

The ingredients of Delices d’Annie

For 5-7 servings, you will need:

– 2 hams salted 500g each
– 1 large carrot or two smaller                                         e8cac552
– 300g of green lentils
– 1 large yellow onion stuck with 3 cloves
– 1 bouquet garni
– 3 cloves of garlic
– 1 tablespoon of chopped parsley
– 40 g of butter
– 1 tablespoon of lard
– 1.5 liter veal or beef stock, it is quite possible to use the dehydrated broth
– Salt and pepper

Optional: 100-200 g of bacon (in this case, do not use lard and halve the amount of butter)

The preparation

Start by desalinate hams : let them soak in cold water for 4 to 8 hours, changing the water at least once if possible.

Peel the carrot and cut it into rough slices about 1 cm thick. Peel the garlic cloves and crush them coarsely.

In a Dutch oven, melt the butter and lard and fry the carrots over low heat for 5-7 minutes then add the crushed garlic, stirring constantly with a spatula.

If using bacon, fry them in a Dutch oven and let them sweat before you add the carrots and garlic, the rest of the recipe is unchanged.

Add broth, hams desalted, the onion stuck with cloves and the bouquet garni. Bring to a boil and cook over low heat for 1 hour 30 minutes to 1 hour 45 minutes.

Meanwhile, in another saucepan, boil the lentils for 5 to 10 minutes, then drain and rinse.
When the hams are ready, add the lentils, cover and let cook for 20-30 minutes more minutes until tender.

Before serving, remove the bouquet garni. For the presenting, lay the hams cuts on their bed of lentils.


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Delices d’Annie’s : “Bloc de Foie Gras de Canard” is a must

bloc-de-foie-gras-de-canard

If you are found of French gastronomy, you must have heard about the foie gras, one of its most famous and finest specialties. You will find a large assortment of delicious recipes on Delices d’Annie’s website, but its “Bloc de Foie Gras de Canard” is a must.

For a Sunday family lunch or any special event, impress your guests! Order this awesome dish prepared the traditional way and treat everyone.

This rich meal from France Sout West region is preferably eaten as a starter to fully enjoy its exquisite taste, after letting it cool few hours in the refrigerator (between 2 and 4 ° C). Never keep the foie gras in the freezer to preserve its texture and richness of its flavors. 15 minutes before serving, take it out.

Meanwhile, prepare the bread, toasted brioche or gingerbread. If you think they’re too sweet, you can try crisp country bread instead, or rye bread, especially for duck foie gras. Anyway, bread has to be lightly toasted.

Then, all you have to do is cut a slice and put it on your toast without spreading… and let yourself be delighted.

Gourmets and gourmands will also appreciate a fruit platter either fresh especially figs, pears and grapes, or dried, such as apricots, dates, prunes. But you can also go for jam or marmalade, chutneys, compotes, etc.

When it’s about jewels of French gastronomy, how can we not talk about wines? To accompany your “Bloc de Foie Gras de Canard”, sweet white wines make the perfect choice. Their bouquet enhances the flavor and creaminess of the foie gras. Our favorites are Sauternes, Montbazillac, Jurançons, but connoisseurs also recommend a white Bourgogne, said to bring character to the softness of the foie gras. As to red wines, the marriage could be nice with a foie gras served hot.

To order the “Bloc de Foie Gras de Canard”, visit Delices d’Annie’s online shop. More than a meal, foie gras is an institution. Its team will ensure door-delivery of prepared dishes and high-quality local products. They will take you to an amazing culinary journey through France.