Kebbeh with pâté au Foie Gras

Kebbeh with pâté au Foie Gras
Print Recipe
Present the famous Lebanese starter dish with a twist, and surprise you guests.
Servings Prep Time
4 people 25 min
Cook Time
2 min
Servings Prep Time
4 people 25 min
Cook Time
2 min
Kebbeh with pâté au Foie Gras
Print Recipe
Present the famous Lebanese starter dish with a twist, and surprise you guests.
Servings Prep Time
4 people 25 min
Cook Time
2 min
Servings Prep Time
4 people 25 min
Cook Time
2 min
Ingredients
Servings: people
Instructions
  1. Using your hands, to form small balls of kebbeh about 20g each.
  2. Mix the Pâté au Foie Gras with the pine nuts and stuff each ball of kebbeh with 5g of the pâté mixutre.
  3. Heat the vegetable oil in order to deep fry the kebbeh balls. Meanwhile, mix the mayonnnaise, the tahini and the lemon juice in the same bowl to form the dipping sauce.
  4. Once the oil is hot (116 degres), deep fry the kebbeh balls untill golden (2min max). when its done, remove the kebbeh and drain on parchment paper.
  5. Proceede with the plating by pupming tahini mayo sauce on the bottom of the bowl, then place the fried kebbeh balls on it, and decorate with mint leaves and pomme grenade seeds.
Recipe Notes

Recipe by: Antonio El Khoury

Paté au Foie Gras Samboussek

IMG_20160916_173120

Paté au Foie Gras Samboussek
Print Recipe
Servings Prep Time
2 People 15 min
Cook Time
3 min
Servings Prep Time
2 People 15 min
Cook Time
3 min
Paté au Foie Gras Samboussek
Print Recipe
Servings Prep Time
2 People 15 min
Cook Time
3 min
Servings Prep Time
2 People 15 min
Cook Time
3 min
Ingredients
Servings: People
Instructions
  1. Smash the beetroot into a puré and add it to the labneh, then chop the coriander for the decoration.
  2. Fill the rakakat pastry sheets with a tsp of paté au foie gras and roll it the way you like, then deep fry the samboussek until golden brown.
  3. Drain well the samboussek before beginning the plating

Farming chicken burger

IMG_20160909_135803

Farming chicken burger
Print Recipe
Servings Prep Time
4 people 15 min
Cook Time
6 min
Servings Prep Time
4 people 15 min
Cook Time
6 min
Farming chicken burger
Print Recipe
Servings Prep Time
4 people 15 min
Cook Time
6 min
Servings Prep Time
4 people 15 min
Cook Time
6 min
Ingredients
Servings: people
Instructions
  1. Peel the avocado and smash them with the garlic, the lemon juice, salt and pepper.
  2. Slice the mushrooms, the lettuce, the pickles and the sun dried tomatoes
  3. On a hot pan, grill 4 pieces of La Ferme St. Jacques's farming Chicken burger on medium heat, 2 min from each side.
  4. Proceed with the plating by simply assembling the ingredients into the burger bun and add the tortilla chips.

Seared duck breast with raspberry sauce

Seared duck breast final

Seared duck breast with raspberry sauce
Print Recipe
Surprise your guests with this luxurious yet easy recipe.
Servings Prep Time
4 people 15 min
Cook Time
50 min
Servings Prep Time
4 people 15 min
Cook Time
50 min
Seared duck breast with raspberry sauce
Print Recipe
Surprise your guests with this luxurious yet easy recipe.
Servings Prep Time
4 people 15 min
Cook Time
50 min
Servings Prep Time
4 people 15 min
Cook Time
50 min
Ingredients
Servings: people
Instructions
  1. Remove the duck breast from the fridge to room temperature, and preheat the oven at 200 degree.
  2. Begin the gratin dauphinois by cuting the potatoes into thin round slices and season with salt, black pepper and nutmeg. Add the milk and 0.5L of crème fraiche, sprinkle the shredded cheese on top of the preparation and cook in the oven for 40 min or until golden brown.
  3. Pour the chicken stock and the raspberry jam in a pan and bring it to a boil on low heat. Season with salt and pepper.
  4. Once the gratin is done, remove from the oven and let it cool at room temperature. Sear the duck breasts in a hot frying pan on high heat, 1 min each side (Skin-side down first). Remove the melted fat and continue the cooking in the oven for 5 min at 200 degree.
  5. Add the duck fat to the sauce and the rest of the crème fraiche to make a liaison. After 5 min, remove the duck breasts and let it rest for at least 3 min.
  6. Proceed with the plating by adding the gratin first then the seared duck breast coated with the raspberry sauce. You can add a herb sauce for the decoration.
Recipe Notes

Recipe and plating by: Antonio El Khoury

HORECA LEBANON 2016

IMG_4005 IMG_3985 IMG_3974 IMG_3972 IMG_3968  IMG_3946 IMG_3945 IMG_3935 IMG_3923 IMG_3922 IMG_3921 IMG_3915 IMG_3914 IMG_3911 IMG_3907 IMG_3902

 

La Ferme St Jacques was again this year at Horeca Lebanon 2016.

At L’atelier Gourmand, the French Chefs prepared and cooked delicious recipes using la Ferme St Jacques and other Lebanese products.

The unique Know How of the French Chefs took us to another level planet shakers.

Spring duck breast salad

Plat Salade

Spring duck breast salad
Print Recipe
Servings Prep Time
4 people 15 min
Servings Prep Time
4 people 15 min
Spring duck breast salad
Print Recipe
Servings Prep Time
4 people 15 min
Servings Prep Time
4 people 15 min
Ingredients
Sauce
Servings: people
Instructions
  1. Begin with heating the Xérès vinegar in a pan with sugar, anis star, black pepper and salt on medium fire.
  2. Once the mixture reduces and become like syrup, turn off the heat, remove the anis star, add the orange zest, and wait untill the syrup cools down.
  3. Proceed with the plating by adding the Mesclun, the smoked duck breast, the goat cheese and a piece of the rustic baguette.
Recipe Notes

Recipe by: Antonio El Khoury

Ginger Farming chicken

122

Ginger farming chicken
Print Recipe
Servings Prep Time
2 people 30 min
Cook Time
40 min
Servings Prep Time
2 people 30 min
Cook Time
40 min
Ginger farming chicken
Print Recipe
Servings Prep Time
2 people 30 min
Cook Time
40 min
Servings Prep Time
2 people 30 min
Cook Time
40 min
Ingredients
Servings: people
Instructions
  1. Marinate the Farming chicken pieces with the red wine vinegar, mashed garlic, ginger, black pepper, salt, 2 sprig of wild thyme and the zest of one and a half lemon for 30 min.
  2. After 30 min, drain the chicken pieces and coat them with the flower and remove the excess. Add the olive oil to a hot pan and sear the chicken on a high fire until golden brown.
  3. Add the marinade and the chicken stock to the pan and bring it to a boil, then, lower the fire and let simmer 35 min.
  4. Meanwhile, boil the jasmin rice with 2 cups of boiling water on low fire. You want the rice to be fluffy and sticky.
Recipe Notes

Recipe by: Antonio e Khoury

Tournedos rossini

Plat Viande

Tournedos rossini
Print Recipe
Servings Prep Time
4 People 15 min
Cook Time
15 min
Servings Prep Time
4 People 15 min
Cook Time
15 min
Tournedos rossini
Print Recipe
Servings Prep Time
4 People 15 min
Cook Time
15 min
Servings Prep Time
4 People 15 min
Cook Time
15 min
Ingredients
Sauce
Servings: People
Instructions
  1. Mix all the sauce ingredients in a pan on a low fire untill the sauce thickens.
  2. While the duck liver is pretty cold, cut into 1.5cm thick pieces and coat them with flour. Remove the excess flour and let the duck liver pieces chill in the fridge.
  3. Put a frying pan on a high fire. Coat the tournedos pieces with olive oil and black pepper and sear them in the hot pan 1 min form each side. Rest the meat for 5 min.
  4. Remove the duck liver from the fridge and sear them on a medium fire without adding any sort of fat. cook the duck liver pieces 1.5 to 2 min from each side in order to form a nice crust from the outside and preserving a soft texture from the inside. Rest the pieces for 1 min on a napkin.
  5. Proceed with the plating by adding the Duck liver pieces on top of the tournedos, then add the sauce.
Recipe Notes

You can add sauteed vegetables or mashed potaoes to the dish.

Recipe by: Antonio El Khoury

Smoked duck breast Salad

2016-02-17 09.43.00

Salade de magret fumé à l'orange
Print Recipe
Servings Prep Time
4 people 15 min
Servings Prep Time
4 people 15 min
Salade de magret fumé à l'orange
Print Recipe
Servings Prep Time
4 people 15 min
Servings Prep Time
4 people 15 min
Ingredients
Sauce
Servings: people
Instructions
  1. Wash all the vegetables, dry well and set in the fridge.
  2. Grate the orange zest, than peel the orange and cut it into identical slices.
  3. mix all the ingrendients of the sauce together and taste the sauce before plating to adjust the seasoning according to your preferences
  4. Mix the greens with the sauce, then proceed with the plating and add the cherry totmatoes, the walnuts and the smoked duck breast.
Recipe Notes

Recipe by: Antonio El Khoury

Seared duck breast with orange chocolate sauce

test 2

Seared duck breast with orange chocolate sauce
Print Recipe
Servings Prep Time
2 people 5 min
Cook Time
15 min
Servings Prep Time
2 people 5 min
Cook Time
15 min
Seared duck breast with orange chocolate sauce
Print Recipe
Servings Prep Time
2 people 5 min
Cook Time
15 min
Servings Prep Time
2 people 5 min
Cook Time
15 min
Ingredients
Servings: people
Instructions
  1. Put the duck breast on a cold pan with skin side down, and turn on a low fire for 10 min in order to melt the excess fat. Remove gradually the melted fat.
  2. After 10 min, remove all the melted fat and put back the duck breast in the same pan on high heat for 1 to 2 min or until golden brown, then turn the breast and cook for 2 min.
  3. Remove from the pan, cover, and let it rest for 3 min.
  4. In the same pan, add the rosemary, the balsamic reduction, the black pepper and the chicken stock. Mix well and let it reduce to the half on a high heat. Once reduced, turn off the heat and add the chocolate and the orange zet.