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Crispy Leek Fritters and Hamburgers

I highly recommend making these crispy leek fritters. No one will guess what they're eating until you tell them. They come out wonderfully crisp and flavorful—the name says it all. Ingredients for 4 people 500g ground meat (beef, pork, chicken...), your choice. 250ml milk. 2 heaping tablespoons flour. 1 onion. 1 whole egg. salt and pepper (optional). olive oil. Ingredients for the crispy leek fritters white parts of 2 leeks. 1 egg. 120g flour + 2 tablespoons for coating. 150ml cold water. 1 packet of baking powder (the kind for making sodas and fizzy drinks). 1 pinch of salt. olive oil for frying. Preparing the hamburgers In a pan with a splash of oil, fry the meat. It doesn't need to brown much—just season with salt and pepper. Remove the meat from the pan, and in the same oil, fry the finely chopped onion. Return the meat to the pan and mix everything together well. Add the flour, cook it briefly, then like you're making a bécham...

Lamb with Red Wine and Oyster Mushrooms


ingredients

for 4 people
  • one kg of lamb leg (from the meatier part, above the shank).
  • 300gr of red wine.
  • 300gr of meat broth.
  • two sweet onions.
  • two heads of garlic.
  • 400gr of oyster mushrooms.
  • one tablespoon of raspberry jam.
  • salt.
  • freshly ground black pepper.
  • extra virgin olive oil.

preparation

- the day before, prepare the marinade: cut the unpeeled garlic cloves in half and place them in a glass dish with the red wine...
Add the meat in one whole piece...
Cover with plastic wrap and refrigerate for two hours. Since the wine won't cover all the meat, flip it halfway through.
- after the two hours, take the meat out of the marinade, season it with salt and pepper, and tie it with kitchen twine...
Brown it on all sides in a pot with a drizzle of oil...
- separately, peel all the garlic cloves from the marinade and if they're large, chop them up...
- peel the onions and slice them julienne...
- clean the oyster mushrooms...
- without removing the meat from the pot, add the garlic, onion, and oyster mushrooms, and sauté everything together for 5 minutes...
- then, add the wine from the marinade, the tablespoon of jam, and the meat broth.
Cover the pot and cook on low heat for an hour and a half, turning the meat occasionally. If the sauce reduces too much, add more broth.
- remove the meat from the sauce and let it cool, then refrigerate it overnight.
The next day, untie the meat, slice it, and put it back into the sauce.
Bring it to the table piping hot...

Enjoy your meal!
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