French Parcels Food
PAUPIETTES DE PORC - FRENCH STUFFED PORK FILLET PARCELS
A wonderful and very elegant dinner party dish, and one that will impress your family and friends! These little parcels can be made ahead of time and frozen uncooked. In France you can buy these ready made in most supermarkets and butchers - but these are so easy to make, that I often make my own. You can also use turkey or veal escalopes - the sauce remains the same. Serve these little parcels with seasonal vegetables, gratin potatoes or rice and pasta.
Provided by French Tart
Categories Pork
Time 1h45m
Yield 8 Paupiettes, 4 serving(s)
Number Of Ingredients 18
Steps:
- Flatten the pork escalopes or pork steaks with the flat of a large knife. Salt and pepper generously.
- Mix the finely diced onion with the sausage meat and add the herbs - mixing well with your hands. Season with black pepper.
- Place a spoonful of the seasoned sausage meat on each pork escalope one-third of the way down the scallop. Roll the escalope around the sausage meat, tucking the meat around the stuffing until well rolled. Taking about two feet of string, place the bundle in the middle of the string, and tie; turn one-quarter turn and tie again; turn again and tie again. When you have a neatly tied packet of pork and stuffing, clip off any excess string and proceed to tie up the rest of the pork escalopes.
- Place pork parcels in a single layer in a hot, deep sauté pan with olive oil. Brown on all sides and remove from the pan.
- Sauté the chopped shallots in the oil left in the pan. Stir until they start to colour, then add the flour and the tomato paste. Continue to cook and stir until the mixture starts to colour then add nearly the whole bottle of wine, reserving a glass for yourself if you wish!
- Place the pork paupiettes back in the pan with the bouquet garni and the sauce, cover, and simmer slowly for forty-five to sixty minutes.
- Add the sliced mushrooms and orange zest to the sauce and cook uncovered for another fifteen minutes. Serve 2 paupiettes per person with plenty of sauce and with a selection of seasonal vegetables, gratin potatoes, rice or pasta.
- To freeze: Place them in a plastic container with greaseproof paper in between them, or in a ziplock bag. Freeze for up to 3 months.
- To defrost: Take the paupiettes out the night before you need to cook them and defrost in the fridge. Cook them as before when they have fully defrosted.
Nutrition Facts : Calories 528.3, Fat 28.1, SaturatedFat 9, Cholesterol 72, Sodium 717.3, Carbohydrate 17, Fiber 1.6, Sugar 4.8, Protein 19.3
FRENCH PARCELS
Make and share this French Parcels recipe from Food.com.
Provided by Sara 76
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Spread a teaspoon of butter on each of 4 sheets of foil. Place a steak in the centre of each sheet.
- Combine remaining ingredients and spread on steaks. Wrap foil around to form parcels and place on a baking tray.
- Bake at 180C for 30 minutes. Serve with jacket or new potatoes and salad.
Nutrition Facts : Calories 63.7, Fat 4.3, SaturatedFat 2.4, Cholesterol 10.5, Sodium 788.7, Carbohydrate 6.1, Fiber 0.8, Sugar 2.2, Protein 0.8
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FRENCH FOOD: 50 POPULAR FRENCH DISHES - CHEF'S PENCIL
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- Foie Gras. Because it is so unique and so famous worldwide, I had to go with foie gras as number 1—despite the criticisms about how the ducks reared for this purpose are overfed to make them fatter.
- Steak-Frites (Steak with French Fries) If there was a national dish, it would have to be steak-frites, which is a piece of beef with French fries. Now, before I go any further, French fries are not French, they come originally from Belgium—that’s the reason why I decided not to give them their own spot in the list.
- Jambon-Beurre (Ham Sandwich) This is the most classical and popular sandwich in France: the one that you will find in every single bakery in the country; the one that people buy at the railway station to snack on during their journey; the one that families prepare for a picnic at the beach; the one you make yourself in the morning when you know you have a busy working day ahead and won’t have time to go out for lunch…
- Fromage (Cheese) What goes better with bread than fromage? Nothing, if you ask me! While the baguette is the visual icon of French gastronomy, cheese is perhaps the element that stands out the most from our gastronomy.
- Baguette, Pain, and Others. Ah, the famous, enduring cliché of the French walking around with a baguette under their arm! I know, I know, I have already talked about it with the saucisson.
- Charcuterie. Charcuterie is a category of food in itself, consisting of a wide variety of cured meats and preparations using meat (usually pork) as a base.
- Galettes bretonnes, aka crêpes salées. Galette bretonnes, also known as crêpes salées, are the savory equivalent of the famous and sweet crêpes. These thin buckwheat pancakes, originally from Brittany, are extremely popular all across the country.
- Quiche. You could argue that quiche is to the French what pizza is to the Italians. Indeed, this savory pie with a crusty dough is found everywhere in the country, with many different types of filling: cheese, vegetables, smoked salmon, meat, anchovies, mushrooms, herbs, shrimps… you name it!
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- Omelette. Why would I put such a basic preparation so high on the list? Well, because it is a very popular dish, and because it can be much more complex and fancy than you would think.
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