Steak Normandy Food

STEAK NORMANDY

Steps:

• Cut steak into bite sized pieces, and trim off excess fat.
• Saute until no longer pink.
• Drain off oil.
• Add all other ingredients.
• Reduce heat to low, cover and simmer at least 20 min.
• Serve over rice.

NORMANDY PORK WITH APPLES & CIDER

Steps:

• Heat half the oil in a large pan and brown the meat in batches. Don't overcrowd the pan, and only turn the meat when it has a deep brown crust on the underside, as this will add lots of flavour to the stew. When one batch is cooked, tip it into the slow cooker and continue with the next batch, adding more oil as you need it.
• When all the meat has been transferred to the slow cooker, add the onion, carrots and celery to the pan and cook for 5-10 mins to just soften, scraping any meaty bits up from the bottom of the pan. Tip the veg into the slow cooker. Add the lardons to the pan and fry until crispy. Pour in the cider, bubble for 1 min, again scraping the bottom of the pan, then tip the cider and lardons into the slow cooker too. Add the apples, stock cube and herbs to the slow cooker, pour in 400ml water, season well and turn the heat to Low. Cover with the lid and cook for 6-8 hrs until the meat is very tender. (If you don't have a slow cooker, tip all the ingredients back into the pan, cover with a lid and cook for 3 hrs over a low heat, stirring every now and then to prevent it from catching on the bottom. You may have to add a splash of water during cooking if the sauce looks dry.)
• Turn your slow cooker up to High. Add the crème fraîche and mustard to the stew and check the seasoning. If the sauce is thin, you can thicken it with the cornflour - ladle 2 spoonfuls of the sauce into a pan and bring to a simmer, mix the cornflour with 1-2 tsp cold water to make a paste, then stir it into the sauce. Once thickened, return the sauce to the slow cooker and cook for 10 mins more on High, stirring occasionally (or for 5 mins on the hob). Serve with mashed potato, greens and extra mustard and thyme, if you like.

PORK NORMANDY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat butter in an oven-proof skillet over medium heat. Place pork tenderloin in butter, and brown on both sides. Remove from skillet, and set aside.
• Stir in onions, and cook 2 to 3 minutes. Stir in apple, and cook until golden brown. Stir in flour; cook about 30 seconds.
• In a bowl, stir together stock and apple cider. Stir into skillet, and bring to a boil. Return tenderloin to skillet. Season to taste with salt and pepper. Cover skillet.
• Bake in preheated oven until tender, about 45 minutes. Remove tenderloin to a cutting board, and cut into 1 1/2-inch slices.
• Pour the sauce, including the onions and apples, into a blender or food processor and pulse until smooth. Return the sauce to the pan, and reheat over medium-low; stir in 2 tablespoons cream, and heat until warm. Serve sauce spooned over sliced tenderloin.

BURGUNDY STEAK

Steps:

• In a large resealable plastic bag, combine flour and paprika. Add beef, a few pieces at a time, and shake to coat. , In a large skillet, brown beef in oil. Add soup and wine; bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until meat is no longer pink and sauce is thickened. Serve with noodles.

NORMANDY SEAFOOD STEW

Steps:

• Combine mussels, wine, 1 chopped onion and parsley stems in copper or stainless steel casserole. Cover and bring to boil over medium-high heat. Cook just until mussels open, shaking pan often, about 8 minutes (discard any mussels that do not open). Strain and reserve cooking liquid, adding water if necessary to make 2 cups total. Transfer mussels to large bowl; remove meat from shell. Reserve meat; discard shells.
• Melt butter in same casserole over medium heat. Add remaining chopped onion, leeks and fennel. Saute until onion and fennel are translucent and leeks are almost tender, about 5 minutes. Add reserved cooking liquid, fish stock and bouquet garni. Simmer until vegetables are tender and liquid has reduced by about 1/3, about 20 minutes. Add fish and scallops. Cook until fish and scallops are almost cooked through, about 4 minutes. Transfer fish and scallops to warm bowl. Discard bouquet garni.
• Whisk creme fraiche and egg yolks in medium bowl to blend. Gradually whisk in 1/2 cup seafood cooking liquid. Whisk cream mixture back into seafood cooking liquid in casserole. Cook until liquid thickens just slightly, stirring constantly, about 3 minutes (do not boil). Add mussels, fish, scallops and any accumulated juices from bowl to casserole. Cook just until seafood is heated through. Season stew to taste with salt and pepper. Stir in parsley and lemon peel. Cook 2 minutes longer.
• Ladle stew into bowls and serve immediately.
• NOTE: Use parsley stems, fresh thyme branches and dried bay leaves for the bouquet garni.