mint Posted January 9, 2009 Share Posted January 9, 2009 Bought some of these because they looked so pretty in their parcels with their little bits of string .Question is, what do you do with them? How do you cook them? What do you serve them with?PLEASE help! Going to cook them for visitors day after tomorrow.Clair, you know, don't you? Frenchie, you'd know as well?Anyone, any ideas? Link to comment Share on other sites More sharing options...
Clair Posted January 9, 2009 Share Posted January 9, 2009 With cream and white winepaupiettes150 g mushrooms, sliced30 g butter1 tbsp oil 15 cl (=150 ml) dry white wine 15 cl (=150 ml) crème fraîche salt & pepperBrown paupiettes all over in a pan in butter + oilAdd sliced mushrooms and cook for a few minutes.Add salt and pepper.Add white wine and bring to a boil. Cover and simmer 30 to 35 min. About 10 minutes before the end of cooking, add cream and stir.Check salt and pepper. Finishcooking. Remove the strings and serve on a serving platter.Coat with sauce and mushrooms.Serve with mustard mash and green beans. Link to comment Share on other sites More sharing options...
AnOther Posted January 9, 2009 Share Posted January 9, 2009 'er indoors, Mrs Bluecat, has a different way and cooks them in the oven so I've asked her if she would care to reveal her secret. Link to comment Share on other sites More sharing options...
mint Posted January 9, 2009 Author Share Posted January 9, 2009 Clair, that's formidable (French sense of formidable)!Can't wait to do it on Sunday.Drinks & nibbles for tomorrow evening (only Brits).. Easier to keep French and Brits apart because these are British Brits (beer, lots of wine, whisky, anything alcoholic etc etc).Not all, admittedly. One couple at least who won't be doing that.French another evening for apéritif dinatoire. Everyone will come more or less on time, stay couple of hours maximum and then they'll all go home. Bliss! Link to comment Share on other sites More sharing options...
Clair Posted January 9, 2009 Share Posted January 9, 2009 [quote user="ErnieY"]'er indoors, Mrs Bluecat, has a different way and cooks them in the oven so I've asked her if she would care to reveal her secret.[/quote]Please [:)] Link to comment Share on other sites More sharing options...
mint Posted January 9, 2009 Author Share Posted January 9, 2009 [quote user="ErnieY"]'er indoors, Mrs Bluecat, has a different way and cooks them in the oven so I've asked her if she would care to reveal her secret.[/quote]Yes, please, Erns, do ask Mrs Bluecat.BTW, tell her I'm doing her mulled wine tomorrow evening. Hmmm....................... Link to comment Share on other sites More sharing options...
AnOther Posted January 9, 2009 Share Posted January 9, 2009 I'm sure she'll be along soon sweets and be pleased to hear about the mulled wine, good luck. Link to comment Share on other sites More sharing options...
woolybanana Posted January 9, 2009 Share Posted January 9, 2009 [quote user="sweet 17"][quote user="ErnieY"]'er indoors, Mrs Bluecat, has a different way and cooks them in the oven so I've asked her if she would care to reveal her secret.[/quote]Yes, please, Erns, do ask Mrs Bluecat.BTW, tell her I'm doing her mulled wine tomorrow evening. Hmmm.......................[/quote]You never invited me; after all the work i did clearing the moat of empty bottles. Link to comment Share on other sites More sharing options...
Bluecat Posted January 9, 2009 Share Posted January 9, 2009 I've only ever roasted paupiettes de porc and normally treat them as a mini roast dinner. My normal process is to quickly sear them in a fying pan to seal in the juices and then transfer into a dish with goose or duck fat that's been in the oven at 190C (sorry, don't know the gas mark) for between 30 and 40 minutes depending on how you like them. Although I haven't tried this, it might be nice to core an apple cut into 8 slices and roast with the meat for about 15 minutes so there's still a bit of crunch in the appleI like to serve with diced potatoes roasted with rosemary; roast parsnips done in maple syrup and whatever green veg we have to hand. I would also do whole roast shallots as well. Alternatively, just serve the paupiettes on a bed of sauerkraut mixed with lardons and a serving of spiced red cabbage.Good luck with the mulled wine tomorrow Sweets Link to comment Share on other sites More sharing options...
AnOther Posted January 9, 2009 Share Posted January 9, 2009 I'm salivating ! Link to comment Share on other sites More sharing options...
Bluecat Posted January 9, 2009 Share Posted January 9, 2009 [quote user="ErnieY"]I'm salivating ![/quote]I thought you might be!! Link to comment Share on other sites More sharing options...
mint Posted January 9, 2009 Author Share Posted January 9, 2009 [quote user="woolybanana"][quote user="sweet 17"] [quote user="ErnieY"]'er indoors, Mrs Bluecat, has a different way and cooks them in the oven so I've asked her if she would care to reveal her secret.[/quote]Yes, please, Erns, do ask Mrs Bluecat.BTW, tell her I'm doing her mulled wine tomorrow evening. Hmmm.......................[/quote]You never invited me; after all the work i did clearing the moat of empty bottles.Dear Wooly, yes, you did champion work.I have PM'ed you. [/quote] Link to comment Share on other sites More sharing options...
mint Posted January 9, 2009 Author Share Posted January 9, 2009 Mrs Bluecat, all that sounds so winter-ish.Spiced red cabbage would go well. And defo with the roast apples.Now I know why Erns is always so happy. Way to a man's heart is through his stomach, etc.! Link to comment Share on other sites More sharing options...
Christine Animal Posted January 9, 2009 Share Posted January 9, 2009 We have always done paupiettes more or less the way of Clair's recipe, but with plenty of browned chopped onion. You can also do them with the onion without the mushrooms.Paupiettes are often veal (just in case you didn't know [8-|] [:D] ).Clair, what's mustard mash? Bon appetit! Link to comment Share on other sites More sharing options...
Clair Posted January 10, 2009 Share Posted January 10, 2009 [quote user="Christine Animal"]Clair, what's mustard mash? [/quote]It's mash with moutarde à l'ancienne added after mashing.http://www.bbcgoodfood.com/recipes/1666/mustard-mash Link to comment Share on other sites More sharing options...
Christine Animal Posted January 10, 2009 Share Posted January 10, 2009 Merci Clair. [:)] Link to comment Share on other sites More sharing options...
Clair Posted January 10, 2009 Share Posted January 10, 2009 I love mash!with onions, with mustard, with cheese, with lardons, with mash... Link to comment Share on other sites More sharing options...
AnOther Posted January 10, 2009 Share Posted January 10, 2009 And lumps [:D] Link to comment Share on other sites More sharing options...
mint Posted January 12, 2009 Author Share Posted January 12, 2009 Did paupiettes à la Clair last night and they looked so impressive! Felt dead clever cutting the strings and making sure I was seen to be cutting and pulling at them for the benefit of the Brits!I did confess later and told them they came ready-tied with string! I'd never make a convincing liar, nevermind fraudster...........unfortunately.Yes, Christine, I did know about the veal and I am very careful to avoid veal products when I am out shopping.Mrs Bluecat, if you are out there, thank you for the mulled wine recipe. It tasted wonderful. The only change I made was to add some good quality fresh orange juice and some extra sucre vanillé as there were some women who I knew prefer drinks to be less dry.Still have some paupiettes left so I will be able to try your recipe for them in a day or two. Link to comment Share on other sites More sharing options...
Clair Posted January 12, 2009 Share Posted January 12, 2009 [quote user="sweet 17"]I am very careful to avoid veal products when I am out shopping.[/quote]Sweet, I buy veal as I know that it is reared and fed in the fields. The butcher's and supermarket have special labels "veau fermier élévé sous la mére": http://www.veausouslamere.com/Glad you liked the recipe![:)] Link to comment Share on other sites More sharing options...
mint Posted January 12, 2009 Author Share Posted January 12, 2009 Interesting site, Clair. Thank you.I don't know, however, how readily available these veal products are?I haven't bought veal in over 40 years and have eaten it about twice, I think. Wouldn't mind rediscovering the taste, if I could source it in the way you have described. Link to comment Share on other sites More sharing options...
Bluecat Posted January 12, 2009 Share Posted January 12, 2009 [quote user="sweet 17"] Mrs Bluecat, if you are out there, thank you for the mulled wine recipe. It tasted wonderful. The only change I made was to add some good quality fresh orange juice and some extra sucre vanillé as there were some women who I knew prefer drinks to be less dry. [/quote]Glad you liked it Sweets and as I say, it's a matter of taste; fresh orange juice would be good. No doubt we'll soon be thinking of Sangria or Pim's!! Link to comment Share on other sites More sharing options...
mint Posted January 12, 2009 Author Share Posted January 12, 2009 Just a pastis for me, please, Mrs Bluecat.Or, on non alcoholic days, a sirop d'anis mixed with fizzy water! (quite like the real McCoy if you're trying to stay off alcohol; even the milky colour looks kinda genuine). Link to comment Share on other sites More sharing options...
mint Posted January 13, 2009 Author Share Posted January 13, 2009 Cooked paupiettes Mrs Bluecat's way this evening. They were amazingly tender.I've also found that they taste quite nice cold, sliced and eaten with some Coleman's mustard (Dijon just doesn't cut the mustard on this occasion).Didn't do the apple suggestion, Mrs Bluecat, but I love the idea of roasting an apple with the paupiettes. Link to comment Share on other sites More sharing options...
AnOther Posted January 13, 2009 Share Posted January 13, 2009 You rotten tease sweets, now I'm salivating again.........................[:P] [:D] Link to comment Share on other sites More sharing options...
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