Meats
" Meat dishes are very varied.
We find there, those cooked with beef, those prepared with meat of sheep, and those accompanied with chicken.
Certain mets are accompanied by veal meat. "
CHICKEN WITH ONIONS AND CHESTNUTS for 4 to 6 people Easy 6 6
1 Chicken (1Kg)
1 kg of onions
1 limps of chestnut (500 G.)
3 big spoons of oil
3 big spoons of red pepper (soft)
2 leafs of bay-tree
1 pinch of salt
1 pinch of pepper
Take chicken (emptied of its contents) and to cut it out in pieces. Put in a cooking pot, some oil that you heat well. Add, onions, chiken pieces, red pepper, bay-tree leafs, salt and pepper. Put it on the hotplate, or on a very soft fire during three hours. Do not to discover during cooking. When the preparation has been reduced well, add chestnuts and let cook everything for a half an hours while stirring up delicately sometimes(to prevent that the chestnuts are not transformed into mashed potatoes). Serve it warm.
* This preparation is cooked preferably in a clay-pan. The onions give a color caramelized to the chicken and the chestnuts.
š š š š š š
BROAD BEANS AND OLIVES COUSCOUS for 8 to 10 people
1 kg of grains of couscous
500 g of dry broad beans
500 g of stoned green olives
1 piece of beef foot
1 kg of beef meat (chest meat)
2 bif spoons of red pepper
1 small salt pinch
The day before : soak the dry broad beans in a big quantity of water.
The following day, when the broad beans are well inflated and softened, remove the top of broad bean with the point of the knife.
Put in a pan, the meat, the beef foot, broad beans and olives. (Before using olives, put them in water, make this operation twice. This will remove the taste of salt). Add the red pepper and the salt pinch. Cover with water (put a sufficient quantity so that at the end of the cooking it will remain a good broth). Cover everything and let it cook for 4 hours over a very soft fire. (preferably on an electric plate).
Accompany this preparation with couscous semolina, which you will evaporate before serving the dish.
* A dish is enjoyed saturdays midday. To appreciate savour of it, it is advised to let the preparation cook a whole night.
š š š š š š
ZUCCHINIS STUFFED for 4 to 6 people
1 kg of zucchinis
Suffing :
500 g of meat of Bœuf chopped
1 onion
parsley
4 big spoonsof bread chapelure
2 eggs
1 salt pinch
1 pepper pinch
1 pinch of cumin
flour
The sauce :
1 onion
1 tomato
2 leafs of bay-tree
1 salt pinch
1 garlic pinch
Stuffing :
Stage 1 : Put the chopped beef meat in a salad bowl, add a whole egg, finely chopped onion with parsley, bread chapelure, salt, pepper and curcuma. Mix well everything.
Stage 2 : Take zucchinis, remove the two ends of vegetable as well as the skin. Divide zucchini in two. If this one is too large cut it into four pieces, remove the center without digging the center too much. Fill this part with the previously prepared stuffing.
Stage 3 : Take each zucchini filled of stuffing, soak them in a threshed eggs then in the flour and fry them in a frying pan filled with hot oil.
Prepare a cooking pot in which you will put the oil, the onion and the tomato. Add the salt, the bay-tree leafs and the garlic. Put progressively in the cooking pot, the stuffed zucchinis, add a half glass of water, cover the preparation and let it cook over a very soft fire until the moment when most of water is evaporated.
š š š š š š