Meat weekly menu 51/2021

Stuffed Baguettes with Ham and Creme Fraiche

by Fattig.student
Meat
40 min
Stuffed Baguettes with Ham and Creme Fraiche

ingredients

  • 1/5 x leeks
  • 1/2 x red onion
  • 100 g ham
  • 1 dl crème fraîche
  • 50 g cream cheese
  • 4 x baguettes
  • 4 slices cheese

method

  1. Dice the leeks, red onions and ham.
  2. In a small bowl, combine cream cheese and creme fraiche. Season with salt and pepper.
  3. Use a tablespoon to hollow out the baguettes. Be careful not to make holes in the crust. Also, remember to take care of the dug-out bread crumbs. We'll use these in other dinners for this week's menu.
  4. Fill the hollowed-out baguette halves with the ham and the creme fraiche filling, and top with cheese. Bake in the middle of the oven at 200 degrees celsius for about 15 minutes.

Potato Soup with Brussels Sprouts and Crispy Ribs

by Fattig.student
Meat
40 min
Potato Soup with Brussels Sprouts and Crispy Ribs

ingredients

  • 100 g Brussels sprouts
  • 1/5 x leeks
  • 1/2 x red onion
  • 2 x potatoes
  • 1 x vegetable bouillon
  • 5 dl water
  • 1/2 dl crème fraîche
  • 50 g thinly sliced porchetta

method

  1. For this dinner, we'll be using leftover bread crumbs from earlier in the weekly menu.
  2. Slice the Brussels sprouts in half, drizzle with olive oil and salt and bake in the middle of the oven at 220 degrees celsius for about 20 minutes.
  3. Dice leeks, red onions and potatoes.
  4. Fry leeks and red onions in a saucepan with some butter until the onions are soft. Then, add the potatoes and cook for another minute.
  5. Add vegetable bouillon and water, and allow the soup to cook for about 10 minutes, until the potatoes are tender.
  6. Meanwhile, fry porchetta slices in a frying pan until golden brown.
  7. Remove the porchetta from the pan. Add a knob of butter and stir it around to combine with the fat from the porchetta. Add the leftover bread crumbs and salt. Fry until the bread crumbs are crispy and golden.
  8. Add creme fraiche to the soup and use a immersion blender to make it completely smooth. Season with salt and pepper.
  9. Serve the potato soup with roast brussels sprouts, crispy porchetta and homemade croutons.
  10. If followwing the weekly menu, set aside half of the croutons. They will be used in another dinner.

Roast Beef Sandwich

by Fattig.student
Meat
40 min
Roast Beef Sandwich

ingredients

  • 3 x potatoes
  • 1/5 x leeks
  • 1/2 dl crème fraîche
  • 2 x baguettes
  • 1/2 x red onion
  • 100 g roast beef
  • 1/4 x romaine lettuce

method

  1. Boil potatoes until tender. Drain and rinse in cold water until cooled down.
  2. Chop the leeks into small pieces and, in a bowl, combine with creme fraiche. Chop the boiled potatoes into medium-sized pieces and add them to the mixture. Stir to combine and season with salt and pepper.
  3. Bake baguettes according to the instructions on the package.
  4. Thinly slice the red onion and fry in a pan with a little butter until the onion is caramelized. Add a tablespoon of water if the onion starts to stick to the pan.
  5. Slice the baguettes lengthwise and spread some butter on the inside of each baguette. Use the frying pan used to caramelize onions to fry the baguettes, with the buttered side down.
  6. Serve the baguettes filled with coleslaw, potato salad, roast beef and caramelized onion.

Winter Salad with Brussels Sprouts, Ribs and Orange Dressing

by Fattig.student
Meat
30 min
Winter Salad with Brussels Sprouts, Ribs and Orange Dressing

ingredients

  • 100 g Brussels sprouts
  • 25 g cream cheese
  • 1/4 dl crème fraîche
  • 1/2 x orange
  • 1/2 x romaine lettuce
  • 1/2 x red onion
  • 1/5 x leeks
  • 50 g thinly sliced porchetta

method

  1. For this dinner, we'll be using crispy the croutons made earlier in the weekly menu.
  2. Divide the Brussels sprouts in half, then drizzle with olive oil and sprinkle with salt. Bake in the middle of the oven at 220 degrees celsius for about 20 minutes.
  3. Combine cream cheese, creme fraiche, orange juice and a pinch of salt in a bowl. Set aside.
  4. Chop leeks, red onions and romaine lettuce.
  5. Add the hot Brussels sprouts to the chopped vegetables in a large bowl. Fold in the dressing until evenly distributed. Top with porchetta and crutons before serving immediately.
advertisement