A festival of leftovers, so as not to fall into darkness

Anti-waste has become a necessity. But out of the question of boredom and culinary shortcuts, make way for originality and gluttony. Practical exercises with the beautiful pot-au-feu we prepared last week!

Food preservation is a strategic moment to avoid waste and optimize the preservation of leftovers. For example, put half of the broth from a pot-au-feu in a freezer box (for quick consumption) and the rest in an ice cube bag that allows the broth to be stored in the refrigerator without smelling. So, it is very easy to take individual stock ice cubes.

Note what you put in the fridge.

Depending on your needs and cooking time, place half the meat in an insulated box in the refrigerator or in a freezer tray, carefully noting the type of meat to avoid surprises when defrosting. Same goes for cooked vegetables. Here are four key ideas for repurposing your pot-au-feu into delicious and smart recipes.



► Scotter Burger with Carrot Rosti

Recipe: A feast of leftovers, so as not to give in to depression

For two burgers, cut 150 grams of remaining Scotch with a knife, add a piece of bread (previously soaked in water), an egg yolk, salt and pepper. Mix well and shape into two round steaks. In a salad bowl, mix two grated carrots, one egg white, a pinch of grated ginger, a pinch of nutmeg, a tablespoon of white onion with the chickpeas. Season with salt and pepper, add a drizzle of honey, a little parsley and finely chopped coriander.

Shape four carrot patties the size of ground scotch steaks. Brown the carrot patties and steaks over low heat in a non-stick pan, slide the meat between two carrot roasts and place the burger.

You can accompany this burger with a salad dressed with aromatic herbs (chervil, tarragon, parsley, dill, etc.) with a light vinaigrette.

► Cut down on fig pies, warm vegetable salads and citrus

Recipe: A feast of leftovers, so as not to give in to depression

Vegetables in pot-au-feu, which are cooked for a long time, are slightly bland in color. Wake them up with an orange sauce: it shakes with its delicate flavor spices that will accompany this pie for four.

First, spread 150 grams of shortcrust pastry in a long cake mold, slice the jumeau (recognizable by its marbled gelatin) and arrange it in the bottom of the mold, add sliced ​​dried figs and finely chopped spring onions. Cover with 50g of flour, fold a small square of parchment paper to form a chimney, slide into the center of the pie, brush the dough with olive oil before baking in the oven at 180°C for about 30 minutes. Meanwhile, reduce the juice of 3 oranges over low heat with a pinch of coriander seeds, a star anise, a vanilla pod and a turn of pepper.

Watch it cook until the liquid is syrupy, drain and pour the orange sauce over the vegetables in the pot-au-feu which has been preheated. Serve with hot pies.

► Oxtail ravioli, a flavorful broth from another place

Recipe: A feast of leftovers, so as not to give in to depression

In a saucepan, for four, heat one and a half liters of pot-au-feu broth to which you have added one star anise and half a cinnamon stick. Simmer over low heat while preparing the ravioli. 4 tablespoon equivalent cuts of pre-deboned oxtail.

Add a few stalks of celery cut into a fine brunoise, a few coarsely ground pistachios, salt and pepper to the meat. Brush each square of wonton wrapper (available at Asian grocery stores) with a little water, place a small amount of meat stuffing in the middle, and fold the edges to form a kind of pyramid. Prepare a dozen ravioli like this.

Set aside on a lightly floured plate. When it’s time to sit down to eat, dip the ravioli in a broth spiced with leftover vegetables from the pot-au-feu for a minute and enjoy with a big bowl of the fragrant broth.

► Pot-au-feu terrine in jelly

Recipe: A feast of leftovers, so as not to give in to depression

Line a cake dish with transparent film, let the film overflow the sides, spread a layer of vegetables from pot-au-feu alternate colors, a layer of meat (scotter or twin), etc. In a small saucepan, heat two tablespoons of pot-au-feu broth. Meanwhile, soften four sheets of gelatin in a bowl of cold water, then turn off the heat and add the broth.

Mix well and pour the broth into the terrine, slowly so that the liquid penetrates the different layers of the ingredients. Wrap the film and store the terrine overnight in the refrigerator. For cutting 6 perfect slices, nothing beats an electric knife. Serve with rocket pesto or mustard and a green salad.

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