Main Meals

Stuffed seasonal vegetables

Stuffed seasonal vegetables
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Servings Prep Time
8 people 30 min
Cook Time
40 min
Servings Prep Time
8 people 30 min
Cook Time
40 min
Stuffed seasonal vegetables
Imprimer la recette
Servings Prep Time
8 people 30 min
Cook Time
40 min
Servings Prep Time
8 people 30 min
Cook Time
40 min
Ingredients
  • 200 g Marie Hot Label Rouge chicken cuts (legs or breasts)
  • 4 large tomatoes
  • 4 small courgettes
  • 4 small aubergines
  • 4 medium potatoes
  • 1 white onion
  • 100 ml white wine
  • 2 egg yolks
  • 100 g bread-crumbs
  • 100 g breadcrumbs
  • 50 ml of milk
  • butter
  • Thyme / Nutmeg
Servings: people
Ma recette
  1. Cut the chicken pieces into small cubes and chop them finely, to prepare the base of the stuffing. Wash the vegetables. Cut the tomatoes horizontally at the top. Do the same with the courgettes, aubergines and potatoes lengthwise, to form small boats.
  2. Hollow out all the vegetables. Season with salt and pepper, add thyme and a drizzle of olive oil.
  3. In a saucepan, prepare the stuffing by browning the chopped white onion, the crushed garlic and the pulp of 3 of the tomatoes.
  4. Add a knob of butter and a pinch of thyme. Deglaze with half of the white wine.
  5. Mix and stir in the minced chicken meat.
  6. When it is well browned, add the bread crumbs, remaining white wine, salt, pepper and nutmeg powder.
  7. Pour in the milk and add the egg yolks with a little thyme. Cook, stirring regularly for 2 to 3 minutes.
  8. Preheat your oven to 180°C (th°6). Fill each vegetable with the stuffing and sprinkle with breadcrumbs.
  9. Butter a large baking dish. Pour a little water and 2 tablespoons of white wine into the bottom of the dish. Arrange the stuffed vegetables in the dish.
  10. Bake for about 35 minutes.
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Basquaise Label Rouge Chicken

Basquaise Label Rouge Chicken
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Servings Prep Time
4 people 30 min
Cook Time
55 min
Servings Prep Time
4 people 30 min
Cook Time
55 min
Basquaise Label Rouge Chicken
Imprimer la recette
Servings Prep Time
4 people 30 min
Cook Time
55 min
Servings Prep Time
4 people 30 min
Cook Time
55 min
Ingredients
  • 1 Marie Hot Label Rouge chicken (about 1.5kg) ready to cook
  • 1 kg tomatoes
  • 700 g peppers (red, yellow, green)
  • 3 onions
  • 3 cloves garlic
  • 1 glass white wine
  • 1 bouquet garni
  • 1 c à c pinch Espelette pepper
  • olive oil
  • Salt; pepper
Servings: people
Ma recette
  1. Cut the chicken into small pieces.
  2. Peel and slice the onions and chop the garlic.
  3. Cut the peppers in four, remove the whitish part and the pips, slice them.
  4. On the top of the tomatoes draw a cross with the tip of the knife. Immerse them for 10 seconds in boiling water, cool them in ice water and then remove the skin.
  5. Cut them in half and remove the seeds with a small spoon. Then cut them into pieces.
  6. In a saucepan, fry the onions, garlic and peppers and cook for five minutes over a low heat.
  7. Add the tomatoes. Add salt and pepper. Simmer for 15 min.
  8. Meanwhile, in a frying pan, brown the salted and peppered chicken pieces in olive oil for about 10 minutes.
  9. Add them to the tomato-pepper mixture, with the bouquet garni, the white wine and a pinch of Espelette pepper.
  10. Simmer for 30 to 35 minutes, stirring occasionally. Check that the chicken is thoroughly cooked.
  11. Serve with white rice.
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Sautéed Landes Foie gras

Sautéed Landes Foie gras
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Servings Prep Time
4 people 10 min
Cook Time
30 min
Servings Prep Time
4 people 10 min
Cook Time
30 min
Sautéed Landes Foie gras
Imprimer la recette
Servings Prep Time
4 people 10 min
Cook Time
30 min
Servings Prep Time
4 people 10 min
Cook Time
30 min
Ingredients
Ingrédients :
  • 240 g foir gras
  • 300 ml black grape juice
  • 100 g sugar
  • 250 g grapes
  • Salt
  • pepper
For the cream :
  • 100 g cream
  • 3 cloves of garlic
  • salt and white pepper
For the decoration :
  • 2 slices of brioche
  • 1/4 bunch chervil
  • 1/4 bunch of parsley
  • 1/4 bunch of rocket
  • 15 g of walnut oil
  • 5 g of red wine vinegar
  • 1 shallot
Servings: people
Ma recette
Preparation
  1. GRAPE JUICE SYRUP AND FOIE GRAS Pour the grape juice into a saucepan, add the sugar, bring to the boil, add ten fresh grapes and let reduce to a creamy consistency. Sieve and then keep warm in a bain-marie. Add the rest of the grapes (preferably peeled).
  2. Cut 1.5 cm slices of foie gras, cover with flour and sauté dry (without fat) in a very hot pan. Season with salt and pepper, turning quickly after browning. Remove from the heat quickly to avoid too much fat melting. Brush the top of the foie gras with the reduced syrup.
Garlic cream :
  1. Peel and blanch the garlic: dip into a pan of boiling water, boil for 2 minutes, drain and repeat the operation a second time. Season.
  2. Bring the cream to the boil in a saucepan, add the seasoned garlic and cook for 5 minutes, whip until there is a lot of foam on the surface. Whip just before serving.
Support :
  1. Finely chop the shallot, mix ¼ vinegar with ¾ of walnut oil, season and add the shallot. Mix together chervil, parsley and rocket leaves. Season with the vinaigrette. Toast slices of brioche bread in the toaster, cut in half lengthwise
Dressage
  1. Pour syrup and grapes on the bottom of the plate, place the slice of foie gras on the sauce. Add drops of garlic cream foam around the plate. Place the herb salad harmoniously on the plate, along with a slice of brioche bread and serve.
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Rabbit with mustard

Rabbit with mustard
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Servings Prep Time
6 people 10 min
Cook Time
1 hour
Servings Prep Time
6 people 10 min
Cook Time
1 hour
Rabbit with mustard
Imprimer la recette
Servings Prep Time
6 people 10 min
Cook Time
1 hour
Servings Prep Time
6 people 10 min
Cook Time
1 hour
Ingredients
  • 1 rabbit cut into pieces
  • 4 tbsp Marie Hot mustard
  • 2 shallots
  • 1/2 cube of chicken stock
  • 25 ml of cream
  • 2 tablespoons oil
  • 30 g butter
  • 1/2 bunch of parsley
  • Salt
  • pepper
Servings: people
Ma recette
  1. Dilute the half cube of chicken stock in 200 ml of hot water. Peel and chop the shallots.
  2. Heat the butter and oil in a skillet and brown the rabbit pieces. Add the shallots and stir until slightly golden. Add the chicken stock, salt and pepper, half cover and simmer for 30 minutes.
  3. After this time, add the Marie Hot mustard and cream to the pan, Stir with a wooden spoon to mix well, adjust the seasoning to taste and sprinkle with chopped parsley.
  4. Continue cooking for 15 minutes and serve immediately with fresh pasta for example.
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Oven roasted corn-fed spring chicken

Oven roasted corn-fed spring chicken
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Servings Prep Time
2 people 5 min
Cook Time
45 min
Servings Prep Time
2 people 5 min
Cook Time
45 min
Oven roasted corn-fed spring chicken
Imprimer la recette
Servings Prep Time
2 people 5 min
Cook Time
45 min
Servings Prep Time
2 people 5 min
Cook Time
45 min
Ingredients
  • 1 Marie Hot corn fed spring chicken (approx 500-600g)
  • Salt and pepper
  • olive oil
  • 1 sprig of thyme
  • 1 sprig of rosemary
  • 2 cloves of garlic or 1 onion
Servings: people
Ma recette
Preparation :
  1. Cut 2 garlic cloves (or the onion) in half and place inside the cockerel with the thyme and rosemary. Season inside with salt and pepper. Baste the spring chicken with olive oil, and then season the skin with salt and pepper (so that the seasoning remains on the skin).
  2. To maximize the tenderness of the meat, place the spring chicken in a non-preheated oven, and then bring the temperature to 200° C and cook for 35- 40 minutes (7 min per 100g). To obtain juices after cooking, baste occasionally with cold water. If the skin browns too quickly, lower the temperature.
  3. Serve hot with sautéed potatoes.
My tips :
  1. For a nice crispy skin: Position the spring chicken on one side and cook for 10 minutes, before turning over and cooking on the other side for a further 10 minutes. Finish cooking with the spring chicken positioned on its back, basting frequently. The hot fat poured over the skin will make it crispy. Check for doneness: To check for doneness, insert a small sharp knife at the junction of the bone located between the drumstick and thigh fat. If the juices run clear, and not pink, the poultry is cooked.
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Free-range chicken leg with mustard

Free-range chicken leg with mustard
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Servings Prep Time
4 people 15 min
Cook Time
40 min
Servings Prep Time
4 people 15 min
Cook Time
40 min
Free-range chicken leg with mustard
Imprimer la recette
Servings Prep Time
4 people 15 min
Cook Time
40 min
Servings Prep Time
4 people 15 min
Cook Time
40 min
Ingredients
  • 4 free range Marie Hot chicken legs
  • 1 tsp of liquid honey
  • 4 tbsp milk
  • 1/2 tsp dried tarragon
  • 2 tbsp mustard
  • 1 tsp paprika
  • 175 g cream cheese
  • 2 tsp olive oil
Servings: people
Ma recette
  1. Preheat oven to 185°C (fan assisted).
  2. In a bowl, mix together the olive oil, paprika, salt and pepper with the free range chicken legs. Place chicken legs on a baking sheet and cook in the oven for 30 minutes. For a crisp golden skin grill for a further 10 minutes.
  3. Mix together the cheese, mustard, honey and milk to obtain a creamy consistency, season with salt and pepper. Add the dried tarragon.
  4. Present the crispy chicken legs on plates, accompanied by a portion of the cream. Serve with roasted potatoes.
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Free range Guinea fowl supremes with apples

Free range Guinea fowl supremes with apples
Imprimer la recette
Servings Prep Time
4 people 20 min
Cook Time
30 min
Servings Prep Time
4 people 20 min
Cook Time
30 min
Free range Guinea fowl supremes with apples
Imprimer la recette
Servings Prep Time
4 people 20 min
Cook Time
30 min
Servings Prep Time
4 people 20 min
Cook Time
30 min
Ingredients
  • 4 free range Marie Hot Guinea Fowl Supremes
  • 1 tbsp olive oil
  • 50 g butter
  • 1 kg apples
  • 1 tsp pepper
  • 1 tsp mixed spices
  • 2 large onions
  • 2 tbsp acacia honey
  • 1 tsp ground ginger
Servings: people
Ma recette
  1. Season the guinea fowl supremes with salt and pepper, before browning in the olive oil in a hot pan. When the meat has browned, remove from the heat, put to one side and discard the oil. Melt the butter in the pan and gently fry the onions for 2 minutes.
  2. Add the guinea fowl supremes, and the mixed spices, ginger and honey. Turn the meat every 5 minutes. If there is not enough sauce, add 2 tablespoons of water.
  3. Meanwhile, peel and cut the apples into slices and cook in butter until they caramelize slightly.
  4. Arrange the guinea fowl supremes in a dish and surround with the caramelized apples. Serve hot.
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My cockerel cuts with summer vegetables

My cockerel cuts with summer vegetables
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Servings Prep Time
4 people 30 minutes
Cook Time
40 minutes
Servings Prep Time
4 people 30 minutes
Cook Time
40 minutes
My cockerel cuts with summer vegetables
Imprimer la recette
Servings Prep Time
4 people 30 minutes
Cook Time
40 minutes
Servings Prep Time
4 people 30 minutes
Cook Time
40 minutes
Ingredients
  • 2 Marie Hot cockerels
  • 1 aubergine
  • 2 courgettes
  • 1 yellow pepper
  • 1 red pepper
  • 1 large shallot
  • 2 medium tomatoes
  • Chives
  • Fresh parsley
  • Coriander
  • Peanut oil
  • Salt
Servings: people
Ma recette
  1. Clean, rinse and chop the shallots, aubergine, courgettes and pepers into pieces. Cut the cockerels into 4 pieces each. In a wok, put 2 tablespoons of oil and let the cockerel pieces brown. Keep to one side.
  2. Add another 2 tablespoon of oil and fry the copped vegetables for 3minutes over high heat, stirring occasionally so the vegetables do not stick.
  3. Add 3 pinches of coriander and salt and stir. Add the tomatoes, chives and chopped parsley and cook another 3 minutes over a low heat.
  4. Add the cokerel pieces, cover and cook over low heat for 15 minutes.
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Ducks stuffed with girolle and chanterelle mushrooms

Ducks stuffed with girolle and chanterelle mushrooms
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Servings Prep Time
4 people 30 minutes
Cook Time
1h30
Servings Prep Time
4 people 30 minutes
Cook Time
1h30
Ducks stuffed with girolle and chanterelle mushrooms
Imprimer la recette
Servings Prep Time
4 people 30 minutes
Cook Time
1h30
Servings Prep Time
4 people 30 minutes
Cook Time
1h30
Ingredients
  • 1 female duck
  • 200 g chicken fillets
  • 400 ml cream (200ml for the stuffing and 200 ml for the emulsion)
  • 150 g dry bread
  • 100 ml milk
  • 1 egg
  • Salt
  • White pepper
  • Spices - black pepper, nutmeg, cloves and cinnamon
  • 8 cloves of garlic
  • 1 carrot
  • 1 onion
  • 2 shallots
  • 200 ml white wine
  • 100 g butter
  • 500 g girolles
  • 500 g chanterelles
  • 400 g porcini mushrooms
  • 400 g fresh or frozen green beans
  • 80 g dried morel mushrooms
  • Olive oil and sesame soy sauce (optional)
  • Herbs according to your taste
Servings: people
Ma recette
Preparation :
  1. Lightlysauté the chanterelle and girolle mushrooms separately in butter, add the chopped shallots and parsley after cooking, keep to one side for the stuffing and the garnish.
  2. Mix the poultry meat quickly (to avoid overheating), add the dry bread softened in milk, two cloves of garlic, cream and egg, season with salt, white pepper, and 2 pinches of spices (black pepper, nutmeg, cloves and cinnamon).
  3. Add 1/3 of the girolles and chanterelles (save the rest for the garnish). Stuff the duck making sure to sew the opening to prevent any "leakage".
Cooking :
  1. Place in a pan (preferably cast iron)the carrots and onions, 4 cloves of crushed garlic, as wel as any duck trimmings (neck, wing...). Also pour in a glass of white wine.
  2. Add the duck, brush with olive oil and bake, covered, in a hot oven (200°C).
  3. During cooking, baste frequently, then after an hour, uncover and leave for 15 more minutes in the oven without the lid. Make sure the duck is cooked and cover with aluminium foil to let the flesh rest. Collect the juices from the duck to make the morel mushroom emulsion.
Garnish :
  1. Lightly sauté the porcini mushrooms in butter, season to taste. The 3 mushrooms can be reheated separately or served together. Cook the beans in boiling salted water until al dente, drain, and plunge into ice water.
Morel mushroom emulsion :
  1. Rehydrate the mushrooms in warm water. Drain and roughly chop them. Sauté in the butter, season and deglaze with the degreased duck juices. Reduce, then add the cream, and reduce again. Mix a blender to make the morel emulsion (do not mix too long or it may become butter). Keep the cream frothy.
Presentation :
  1. Cut the duck into 8 pieces, remove the stuffing and cut into generous slices. The green beans can be warmed or served cold with a vinaigrette (olive oil, soy sauce) and sprinkled with sesame seeds.
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Guinea Fowl with fruit

Guinea Fowl with fruit
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Servings Prep Time
6 people 20 min
Cook Time
1h20 min
Servings Prep Time
6 people 20 min
Cook Time
1h20 min
Guinea Fowl with fruit
Imprimer la recette
Servings Prep Time
6 people 20 min
Cook Time
1h20 min
Servings Prep Time
6 people 20 min
Cook Time
1h20 min
Ingredients
  • 1 guinea fowl
  • 3 apples
  • 200 g dried apricots
  • 1/2 lemon
  • 2 onions
  • 50 g butter
  • 150 ml cider
  • 1 bouquet garni
  • Nutmeg
  • Salt and pepper
Servings: people
Ma recette
  1. Melt 25g butter in a cast iron pan. Season the guinea fowl and brown for 15 minutes. Remove the guinea fowl and place the chopped onions in the pan. Brown for 3 minutes.
  2. Put the bird in the pot and pour in 150 ml of cider. Add the bouquet garni and a pich of nutmeg. Cover and simmer over low heat for 30 minutes.
  3. Peel the apples and cut into quarters. Cover with the lemon juice and brown them in a pan with 25g butter for a few minutes.
  4. After 30 minutes of cooking, turn the guinea fowl and add the apples and apricots around the bird.
  5. Cook for a further 30 minutes covered.
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