With his show All in the kitchen!, Cyril Lignac offers daily, Monday to Friday at 6.45 p.m., gourmet recipes easy to reproduce at home. You have not noted the list of ingredients or you want to redo a recipe? Find here all the recipes and the list of ingredients from last week!
Recipes and ingredient list for the week of May 25-22, 2020
Monday, May 25: Hummus and simmered veal with spices
Tuesday, May 26: Lamb chop chichurri, peas and vanilla cake
Wednesday May 27: Chicken and vegetable spring rolls, tangy sauce and cherry clafoutis
Thursday May 28: Mussels au gratin, parsley and Cantonese rice with ham
Friday 29 May: Pasta alle vongole and strawberries, with rose, whipped cream cheese
Monday, May 25: Hummus and simmered veal with spices
The ingredients for 4 people :
- 200 g cooked chickpeas
- 2 garlic cloves, peeled and chopped, mashed
- 1 small green seedless pepper, chopped into a puree
- 8 cl of tahini sauce
- 1 lemon juice
- 1 tablespoon chopped flat parsley
- some pine nuts
- 2 tablespoons olive oil
- fine salt
On the utensil side, you need a mixer and a maryse.
The ingredients for 4 people :
- 700 g minced veal
- 1 peeled and chopped onion
- 3 garlic cloves, peeled and chopped
- 1 eggplant, washed and cut into 0.5 cm cubes
- 100 g mixture of crushed pistachios and toasted pine nuts
- 1 teaspoon of cumin seeds or powder
- 1 teaspoon paprika
- 1 teaspoon of turmeric powder
- 1 teaspoon harissa
- 200 g reduced tomato sauce
- 150 g tahini paste
- 50 g lemon juice
- 100 g of water
- olive oil
- fine salt
Side utensils, you need a casserole, a spatula, a whisk, a salad bowl, a board a knife.
View this post on Instagram#TousEnCuisine The simmered veal with spices ?⬇️ Preparation time: 20 minutes Cooking time: 30 minutes INGREDIENTS FOR 4 PEOPLE ● 700g minced veal ● 1 onion, peeled and chopped ● 3 cloves of garlic, peeled and chopped ● 1 eggplant washed and cut into 0.5cm cubes ● 100g of mixture of crushed pistachios and toasted pine nuts ● 1 tsp. cumin seeds or powder ● 1 tsp. paprika ● 1 tsp. ground turmeric ● 1 tsp. harissa coffee ● 200g of reduced tomato sauce ● 150g of tahine paste ● 50g of lemon juice ● 100g of water ● olive oil ● fine salt In the casserole dish, pour a dash of olive oil then onion, let sweat with a light coloring, add the pistachio-pine nut mixture, the spices, the garlic then the eggplants and finish with the meat. Let the cooking juices evaporate. Add the tomato sauce and simmer. In a salad bowl, mix the tahine paste with the lemon juice and water. Season with salt if necessary. Book. In the plates, pour one to 2 spoonfuls of thina sauce (name of the sauce based on tahine paste), spread around the plate and pour spoonfuls of simmered veal. You can also add a spoonful of thina sauce-Greek yogurt-olive oil and a few drops of fresh basil pesto to the simmered dish. #repost @cyril_lignac
Tuesday, May 26: Lamb chop chichurri, peas and vanilla cake
The ingredients for 4 people :
- 12 lamb chops
- Mix of washed, leafless, chopped herbs: ½ bunch of flat parsley / ¼ bunch of coriander / ¼ bunch of mint
- 6 garlic cloves, peeled and degermed
- 2 pinches of cumin powder
- 1 lemon
- 1 orange
- 20 cl of olive oil + 1 dash for cooking
- Green tabasco
- 200 g peas cooked in water
- some toasted and crushed almonds
- 20 g butter
- Fine salt
On the utensil side, you need a pan, tongs, a small blender, a maryse, a container for the sauce, a frying pan and a spatula.
View this post on Instagram#TousEnCuisine Chimichurri lamb chops and peas from @cyril_lignac ??⬇️ Preparation time: 20 minutes Cooking time: 8 minutes INGREDIENTS FOR 4 PEOPLE 12 lamb chops mixture of washed, stripped, chopped herbs: ½ bunch of flat parsley / ¼ bunch of coriander / ¼ bunch of mint 6 cloves of peeled and degermed garlic 2 pinches of powdered cumin 1 yellow lemon 1 orange 20cl olive oil + 1 dash for cooking green tabasco 200g of green peas cooked in water some toasted and crushed almonds 20g of butter Fine salt In the blender, pour the herbs with the garlic, start mixing, add the olive oil, the tabasco, the cumin, the lemon juice and orange zest, mix. Reserve in a ramekin. In a pan, pour a dash of olive oil, season the salt chops and cook them. Place on plates when cooked. While the chops cook, pour the butter and the peas into a frying pan, deglaze them with orange juice, bind them and let them heat up. Season. Place on plates. Add the chops. Add dots of sauce, sprinkle with almonds. #repost @cyril_lignac
The ingredients for 4 people :
- 3 cl milk + the pulp of 2 vanilla pods
- 150 g flour
- 200 g of fine ointment butter
- 100 g + 50 g sugar
- 60 g almond powder
- 4 eggs
- 8 g baking powder
- 1 pinch of fine salt
- syrup: 9 cl of water + 30 g of sugar + 3 cl of rum + 1 vanilla pod
- 1 ramekin: 90 g icing sugar + 15 g strawberry puree + 1 vanilla pod
- butter for the mold
In terms of utensils, you need two pots, a whisk, a salad bowl, a hand mixer, a maryse, a mold, a brush, two ramekins, a brush and a spoon.
View this post on Instagram#TousEnCuisine Vanilla cake from @cyril_lignac ?⬇️ Preparation time: 20 minutes Cooking time: 35 minutes INGREDIENTS FOR 4 PEOPLE 3cl of milk + the pulp of 2 vanilla pods 150g of flour 200g of pomade butter 100g + 50g of sugar 60g of almond powder 4 eggs 8g of baking powder 1 pinch of fine salt syrup: 9cl of water + 30g of sugar + 3cl of rum + 1 vanilla pod icing: 90g of icing sugar + 15g of strawberry puree + 1 vanilla pod butter for the mold Preheat the oven to 180 ° C. Butter the mold. Infuse the milk with the pulp of the 2 vanilla pods. Cover. In a bowl, mix the egg yolks with 100g of sugar, start mixing with the hand mixer until the mixture turns white. Add the butter, pour the milk, mix. Add the flour, baking powder and salt. Add the almond powder and mix using a maryse. In a second bowl, whisk the whites with 50g of sugar. Mix the whites in 2 batches with the first appliance. Then pour into the cake pan and bake for 30 minutes. When cooked, remove from the oven. While the cake is baking, prepare the syrup in a saucepan by pouring the water with the sugar and vanilla, heat by mixing then, off the heat, add the rum, pour into a container. When the cake is baked, place it on a wire rack, cut the top so that it forms a uniform rectangle, turn it over and soak it in syrup on all sides with a brush. In a ramekin, pour the icing sugar, the strawberry puree and the vanilla pulp, mix. Leave to freeze and serve with the cake. #repost @cyril_lignac
Wednesday May 27: Chicken and vegetable spring rolls, tangy sauce and cherry clafoutis
The ingredients for 4 people :
- 250 g chicken breasts, cut / chopped
- 1 carrot, peeled and cut into a chopper
- 1 onion, peeled and chopped
- 50 g washed button mushrooms, diced
- 125 g bean sprouts
- 50 g mango bean noodles soaked in water
- 3 tablespoons soy sauce
- 1 egg
- 16 rice cakes
- 1 teaspoon corn flour
- 1 beer
- a few salad leaves and mint to serve with spring rolls
- sauce: 1 lime juice / 1 teaspoon nuoc mam sauce + sugar
- sunflower oil
On the utensil side, you need a wok-type saucepan, a salad bowl, a tablespoon and a coffee spoon, a tea towel, a brush, a ramekin, a brush, tongs or a skimmer and a plate with absorbent paper.
View this post on Instagram#TousEnCuisine Chicken and vegetable spring rolls, tart sauce from @cyril_lignac ?⬇️ Preparation time: 20 minutes Cooking time: 3 minutes + 3 minutes INGREDIENTS FOR 4 PEOPLE ● 250g chicken breasts, cut / chopped ● 1 carrot, peeled and chopped and chopped ● 1 peeled and chopped onion ● 50g of button mushrooms, washed and diced ● 125g of bean sprouts ● 50g of mung bean vermicelli soaked in water ● 3 tbsp. soy sauce ● 1 egg ● 16 rice cakes ● 1 tbsp. tapioca or corn flour ● 1 beer ● a few salad leaves and mint to serve with spring rolls ● sauce: 1 lime juice / 1 tsp. teaspoon nuoc mam sauce + sugar ● sunflower oil Cut the vermicelli to 3cm long. In a bowl, mix together the chicken, carrot, onion, mushrooms, bean sprouts, vermicelli, soy sauce and egg. In a ramekin, pour hot water with a little beer which we will use to take off the rice cakes. In a small ramekin, mix the tapioca flour with a little water, keep aside. Wet a cloth with cold water and place it on your work surface, dip a first rice cake in the hot water-beer mixture and place it on the cloth. Take a tablespoon of meat mixture and place it at the bottom and center of the cake, about 3cm from the edge. Fold the right and left edges toward the center and start rolling without crushing. Towards the end, dip your index finger in the tapioca flour-water mixture and coat the cake to stick. Finish riding. In a wok-style saucepan, pour the oil about 3cm high, heat, place the spring rolls, cook for 3 minutes and then remove from the pan. Mix the lime juice, nuoc mam sauce and sugar in a small bowl. Keep aside. Put the spring rolls back in the cooking so that they brown for another 3 minutes, drain them. Serve the spring rolls on the plates with the salad leaves and mint, accompanied by the ramekin of sauce. #repost @cyril_lignac
The ingredients for 4 people :
- 400 g of washed, dried and hulled cherries
- 200 g flour
- 4 eggs
- 150 g sugar
- 50 cl milk
- 1 pinch of fine salt
- 2 tablespoons kirsch
On the utensil side, you need a bowl, a whisk, a dish and a brush.
View this post on Instagram#TousEnCuisine Cherry clafoutis from @cyril_lignac ?⬇️ Preparation time: 20 minutes Cooking time: 35 minutes INGREDIENTS FOR 4 PEOPLE ● 400g of washed, dried and hulled cherries ● 200g of flour ● 4 eggs ● 150g of sugar ● 50cl of milk ● 1 pinch of fine salt ● 2 tsp. kirsch ● butter for the mold Preheat the oven to 180 ° C. Butter the pan generously. Pit the cherries if desired (it will take a little longer to cook). In a bowl, pour the eggs, mix them, add the sugar, part of the flour and the salt, mix, pour part of the milk, pour the rest of the milk and flour, mix. Perfume with kirsch. Place the cherries in the cake pan and pour the device over them. Bake 35 minutes. #repost @cyril_lignac
Thursday May 28: Mussels au gratin, parsley and Cantonese rice with ham
The ingredients for 4 people :
- 12 to 16 molds per person
- 1 sprig of fresh thyme
- 1 glass of white wine
- ½ peeled onion, cut into pieces
- ¼ bunch of parsley, washed and chopped
- 300 g of soft butter in ointment
- 75 g peeled, degermed and chopped garlic
- 5 g of fine salt
- 100 g breadcrumbs
- olive oil
On the utensil side, you need a saucepan and its lid a salad bowl, a spatula, a colander, a clean cloth, a dish that can be grilled, a roll of film and a spoon.
View this post on Instagram#TousEnCuisine Marinated mussels, parsley from @cyril_lignac ?⬇️ Preparation time: 20 minutes Cooking time: 6 minutes INGREDIENTS FOR 4 PEOPLE ● 12 to 16 mussels per person ● 1 sprig of fresh thyme ● 1 glass of white wine ● ½ onion peeled and cut into pieces ● ¼ bunch of parsley, washed and chopped ● 300g of soft butter in ointment ● 75g of garlic, peeled, degermed and chopped ● 5g of fine salt ● 100g of breadcrumbs ● olive oil Preheat the oven on the grill at 240 ° C. In a salad bowl, mix the butter with the parsley, garlic, fine salt and breadcrumbs, form a roll of 3cm in diameter, place on a sheet of film, roll up, close by pressing the edges and place in the freezer. In a saucepan, pour the clean mussels, add a dash of olive oil, white wine, thyme and onion, mix and cover for 2 minutes over high heat. When the mussels are open, transfer them to a bowl and keep only those that are in their shell (if some are no longer attached, place them in an empty shell) then place the mussels in a dish. Pass the juice in a cloth over a small container and save it for another recipe. Cut the parsley butter that you put in the freezer into strips and place it on each mold. Bake under the grill for 4 minutes, until it is browned. Arrange the mussels in a circle on the cold plates, pour the cooking butter over them. #repost @cyril_lignac
The ingredients for 4 people :
- 300 g cooked and well drained fragrant Thai rice
- 4 slices of white ham 0.5 cm thick, cut into cubes
- 100 g peas cooked in water
- 1 small onion, peeled and chopped
- 1 clove of garlic, peeled and chopped
- 3 eggs
- 3 tablespoons soy sauce
- oil and pepper
On the utensil side, you need a wok pan or a frying pan, a spatula, a salad bowl and a whisk.
Friday 29 May: Pasta alle vongole and strawberries with rose, whipped cream cheese
The ingredients for 4 people :
- 240 g semolina linguine or spaghetti
- 4 handfuls of clams, soaked well in advance
- ¼ bunch of parsley, washed and chopped
- 2 garlic cloves, peeled and chopped
- ½ glass of white wine
- olive oil
On the utensil side, you need three saucepans, a dough tong, three salad bowls, a colander and a clean cloth.
Pasta alle vongole, I love them !! #cooking together #allcookingPreparation time: 20 minutes Cooking time …
Posted by Cyril Lignac on Friday, May 29, 2020
The ingredients for 4 people :
- 400 g strawberries cut into rings
- 4 tablespoons strawberry puree
- a few drops of rose water
- 12.5 cl of whole liquid cream 35%
- 15 g icing sugar
- 150 g cottage cheese
On the utensil side, you need a small bowl, a small whisk, a cold bowl, a hand mixer, a board, a knife and a tablespoon.
Strawberries with rose, whipped cream #gourmandcroquant Preparation time: 10 minutes INGREDIENTS FOR 4 …
Posted by Cyril Lignac on Friday, May 29, 2020
Read also :
⋙ Cyril Lignac: the recipe for the soft chocolate and vanilla marbled cake
⋙ "All in the kitchen": the recipe for real gratin dauphinois by Cyril Lignac
⋙ "Everyone in the kitchen": does Cyril Lignac really work at home?