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2009sept29

Rolled by cute net to the becon and to Beaumont

Posted by Mercotte, on September 29th, 2009
in categories: Meats

filet_mignon __ 5_

And Tastes, one rolled by cute net to the becon and to the county are continued with another recipe of the magazine today. Recipe which right away attracted me because it is close to those whom I make habitually, that is of the cute net or even the poultry, stuffed and rolled in the form of sausage. And of the sausage I there On the contrary as I always make it for this type of preparation, I did not follow the mode of cooking of the magazine, I preferred a cooking combined steam and those who read me already know it. She allows to have a gold and very thick meat at the same time. That to ask furthermore! Alone small hitch, I did not put enough cheese therefore in the cut it was not as flowing as on the photo of the newspaper, but I will know it for the next time.

Go I do again to you one step by step, a making off of the recipe as they say



The recipe:



For 4 persons: 2 nets mignons*de 400g about, 16 fine edges of bacon *, 60g of county, 3cs of olive oil, salt adds pepper.

Method of the magazine:

Preheat the oven in 210 . Parry nets. Open them in wallet. Divide the County sharpened in small sticks in the centre, salt add pepper and close again nets. Display the edges of becon over a board, put down nets over, wrap them with the becon, then tie them up by gripping little. Put down the meat in the dish of cooking, water with olive oil. Clean off during 20min. Let rest out of the oven covered with a sheet of paper aluminium before cutting up.

Personal method:

The olive oil and the paper aluminium are forgotten, the board, the twine!

It display without counting a big piece of food film in terms of job I always buy rolls of 300m and especially in 45cm wide be top -

filet_mignon

And recuperate him with edges of very good becon [is possible be even coming from the same pig as the cute net, are going to know, but ok I move away from subject there] finely cut by 17_sept_filet_mignon17_sept_filet_mignon

It open little as a book good term is in wallet the well parried cute net. I did not open it very carefully besides what in the cut, without harming taste, does not give a very smooth aspect, but what is made is made, too late, I will be applied next time and put more cheese. Season in convenience of salt and pepper. Add Beaumont*, because of course we are in Savoy they are not going to put the County, delightful certainly, but remain regional.

filet_mignon __ 2_

By helping you the food film run carefully by gripping very a bit as for sushis finally.

filet_mignon __ 3_

To get the famous sausage!

Small twinkle by passing in Go I am of partageuse mood then I say everything. It is enough to grab 2 ends of the roll by holding them gripped, then, by taking support in terms of job to run and to run forward. When you attained desired size, it is good and it is solid. Put your net in an appropriate dish and zou it left for 30 min infilet_mignon __ 4_filet_mignon __ 4_

And at the exit here is what this gives, always in the film well gilt of cooking and with the juice.

Has there more than to pass to table having removed the film naturally. It is better to specify because I am almost sure that somebody is going to ask me question When I say to you that I am of bantering mood today!



Useful or trivial comments:



Two cute nets: even not read correctly the recipe, I used only the only one, this also explains it for look, has, has, make not good being too impatient!

Bacon: on advice of Beaumont: the new official name of the Gruy re cheese of Savoy since the Swiss recovered the appellation "Gruy re cheese". That they claim to be him, it is the same manufacture as Beaufort but out of the zone of appellation. le nouveau nom officiel du gruy re de Savoie puisque les Suisses ont r cup r l appellation gruy re . Qu on se le dise, c est la m me fabrication que le Beaufort mais hors de la zone d appellation.

Twine or film: I invite you, if you have the choice to opt for the food film.



The actu:




- Today it is holiday for 10 years of the site In The Feminine

- Do not forget on October 9th and 10th of this year the Discussions of Belley in the country of Brillat Savarin: all details and programme - And the fellows return you around the macaroon, to follow

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    • 38 Grains of Salt deposited for Rolled by cute net to the becon and to Beaumont

    1. 1 Posted by Ann-Claude

      Having been never disappointed by your recipes of "rolling" , I am going to hasten to make this one. On the other hand, not having very appraised Bruno Revel on place, will the vosgien pork be also good? ;))
      Good day.

    2. 2 Posted by 3 Posted by 4 Posted by 5 Posted by 6 Posted by 7 Posted by 8 Posted by 9 Posted by 10 Posted by 11 Posted by 12 Posted by 13 Posted by marith Post par 13 Post par marith
      on September 29th, 2009 in 19:01

      I take the liberty of asking 2 questions has purpose of this recipe:
      fair oven with swivel heat? can this make it?
      or to find such a big food film? (I live in Chamb ry) or can the carta fata suit?
      THANK YOU

    3. 14 Posted by nikitalilou

      this net has me very good air
      I have ever cooked nothing wrapped under paper film in my oven as it makes no that swivel heat I am not sure that it is possible

    4. 15 Posted by 16 Posted by 17 Posted by cLAUDINE

      I will have Michael can be thought of taking the film away before tasting, though, my problem it is cooking with the shrink-wrap, this melts not it taffaire in a not clever oven, in less can be to go about things in two stages as suggests it.

    5. 18 Posted by 19 Posted by Mercotte

      Mika l: without oven steam it is possible either to make the recipe of the magazine, or really to cook in one cooked steam on the gas simply or even a couscoussier, on the contrary I pr f rerais to brown before, to put in the film then and to follow cooking steam afterwards.

      ______________________________________________________________________________________________________

      Viinz: Sure that Lucie is going to appreciate!

      ______________________________________________________________________________________________________

      marith : with an oven with swivel heat you make the recipe version magazine Tastes simply without the food film.
      You can cook it on the contrary in the cartafata of course but without rolling it more as a curlpaper it would be beep!
      To find the food film in Chamb ry or in Tech tel or at Arnaud or if you have access there to Underground.

      ____________________________________________________________________________________________________

      nikitalilou, 56 Oc ane, Claudine: no food film if no steam but since I said to Mikael to steam it one cooks steam or a couscoussier very well suit and the cooking at this moment there lasts 15 min.


    6. 20 Posted by 21 Posted by 22 Posted by 23 Posted by 24 Posted by 25 Posted by 26 Posted by Amoudry Fran oise

      To test him it is to adopt him, easy delightful, served with a pur e of butternut..

    7. 27 Posted by Elizabeth

      Good morning,
      Here is a very appetizing recipe, and I was unaware that Beaumont was the new appellation of the Gruy re cheese of savoie (shame to me whose mother big was Savoyard and with a brother who lives above Aix Baths!)
      In short, small question: isn't the cooking in a shrink-wrap damaging?

    8. 28 Posted by 29 Posted by Mercotte

      lisabeth: it is of the food film, therefore no known problem it is a cooking steam.

      __________________________________________________________________________________________________________________________________

      Lory: keep the recipe for when you have guests


    9. 30 Posted by Aromatic

      Good morning, your recipes are remarkable but I have a small question concerning the food film.. Is it an ordinary food film which is found in trade? because here you clean the meat off with.. If not where then I to find it? I come from Switzerland thanks for your answer and good day.

    10. 31 Posted by Mercotte

      Aromatic: I buy the professional film only for its size but the classical quality film which is found everywhere suits without problem


    11. 32 Posted by 33 Posted by Lemich (little kiss)

      Big minds meet always, on Saturday 3/10, I riffle through the magazine Tastes and I fall on this recipe, zou I buy the magazine!
      I buy ingredients and zou here is the recipe of Sunday for my small beloved women!

      Then, Marvellous internship with Juju in Bxl, I made happy at home and to the Офис
      I launch this weekend to assure me that I always have the hand, and I will send photos to Mrs Julie for comments!

      Let us return to the net, the succulant, but attention of not not too much salted because the becon is it generally.

      I recommend this delightful recipe that I had accompanied with pieces of pineapples warmed up in their almost broke reduced juice and seasoned in the curry powder and a few rices.

      IN +++
      Little kiss

    12. 34 Posted by Mercotte

      Great mom: your order beforehand and more tail to the market passes and especially all that you want as the goods!!

      ____________________________________________________________________________________________________________________________

      Little kiss: but the becon of Bige it is just perfect coach not too much salted, bio and good just as they like there!! Your accompaniment and simply topissime, but with you, normal, I see that you used our Julie to max! cool


    13. 35 Posted by Isabar

      Very good, even cooked in an oven unfortunately  of base  . I added a bit of sage and served with horse chestnuts. I did not salt either there to me distrustful some becon and Beaufort. Thank you!

    14. 36 Posted by Ann

      This is there, it is the big first one for me, I finally launched into the realisation of one of your recipes. I read (devour?) this blog for some months, but I have never dared to launch, recipes always seemed to me too much worked out for me; it is necessary to say that with my 3 young children in legs, it is a bit difficult to cook. I unfortunately have no famous oven which so much makes speak about him at present, but even with my basic oven, it was a true success! I accompanied him with a pur e of parsnip-pine cone of earth. And rare thing, my nice mother found token this! Then I would have only one word: THANK YOU!

    15. 37 Posted by S Vercambre

      I have just read that you had participated in a demonstration of combined oven - steam to Neff but that for 3 years you use an oven steam Kitchenaid. You could help me IN Today's DAY to choose the mark of a combined oven - steam.
      1000 thank you
      S.V

    16. 38 Posted by Mercotte

      S Vercambre:effectivement I went to the fair d mo Neff to informative title, it is always interesting to see and to compare, before the oven KA I had already had a trendy stream oven Gaggenau directly on the water inlet! Afterwards it is also a question of budget the oven Neff is not very expensive in comparison with 2 others, but it is as a supplement to traditional oven if they cook bp after it belongs to you to see if you want an oven with tape-Neff-connected on the water-Gaggenau attention if you are in a very calcareous region maintenance is more difficult or intermediate version as the handset KA which is also a true traditional oven with full of other options and functions, I am very happy with it!



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