Lagrange Fondue Deluxe Mode D'emploi page 61

pinch) saffron ; a few crushed coriander seeds ; 75 g blanched
almonds ; 2 tbsp honey .
Soak the 300 g of prunes in hot tea .
Sauté the onion in the wok (thermostat on max) in olive oil .
Remove from heat when golden brown and place the meat in
the wok .
When the meat is nicely browned, return the onions to the
wok .
Add salt and pepper .
Add the garlic (crushed), cinnamon, ginger, saffron and coriander
seeds . Cover with water and simmer for 1 hour (thermostat on 3) .
Next, drain the prunes and add to the mixture, and continue
cooking, covered, for 20 minutes (thermostat on 3) .
Separately, sauté the almonds in a little hot butter .
Drain the almonds and add them to the meat along with the
honey .
Cook for 5 more minutes uncovered . Serve with couscous .
CURRIED TURKEY WITH COCONUT MILK
Ingredients for four: 600 g turkey fillets ; 1/2 red sweet pepper;
1/2 green sweet pepper ; 1 leek ; 2 cloves garlic ; 50 cl coconut
milk (unsweetened) ; 6 leaves basil ; chives ; curry powder ; salt
and pepper .
Slice the sweet peppers into thin strips, mince the leek and
crush the garlic .
Bring the coconut milk to a boil (thermostat on max) in the wok .
Add all vegetables and cook for 10 minutes .
During cooking, cut the turkey fillets into strips and sprinkle all
sides with curry . Tap to remove excess powder .
Add the meat to the vegetables, add salt and pepper and allow to
simmer for approximately 20 minutes (thermostat on 3) .
Check the meat for doneness . Remove the wok from the heat
and add the basil and chives .
Side dish: basmati rice .
BROCCOLI STIR-FRY WITH SCENTED MUSHROOMS
(vegetarian recipe)
Ingredients for four: 500 g broccoli ; 1 handful dried scented
mushrooms ; 1 clove garlic, diced ; 3 tbsp olive oil ; 2 tbsp soy
sauce ; 1 tbsp diced ginger ; salt and pepper .
Separate the broccoli into small bouquets . Blanch for 1 minute
in boiling water .
Rehydrate the mushrooms for 5 minutes in hot water .
Pour the oil in the wok and heat with the thermostat on max .
Add the vegetables and other remaining ingredients . Cook
(thermostat on 5) for 15 minutes .
Serve .
SWEET & SOUR PORK WITH PINEAPPLE
Ingredients for four: 600 g boneless pork (e .g ., shoulder, loin);
200 g pineapple (fresh or canned); 2 tomatoes ; 2 sweet
peppers ; 2 young onions with greens or chives ; 50 g fresh
ginger ; 2 tbsp vinegar ; oil (or lard or goose fat) .
Marinade:
• 4 tbsp starch
• 4 tbsp soy sauce
• 6 tbsp white wine
To prepare the marinade, mix the starch, soy sauce and white
wine . Cut the meat into small cubes and place in a large bowl .
Pour the marinade over top and mix . Leave to marinate for 15 to
20 minutes while preparing the rest of the ingredients .
While the meat marinates, peel the ginger root and shred very
thinly . You should have about 1 cup of ginger .
Prepare the other vegetables . Slice open the sweet peppers and
remove the stems, seeds and white parts . Cut into thin strips .
Mince the onions (or an equivalent volume of leek whites) .
Dice the tomatoes .
59