Category
🦄
CreativityTranscript
00:00 [Music]
00:10 Hi everyone, welcome back. Today it's a good day because we're gonna start cooking.
00:14 Hey! After all this time of looking at culinary techniques and how to cut vegetables,
00:19 prepare them, tournez potatoes, bouquet garni, etc.
00:22 This time is done, we've learned enough stuff and it is time for us to learn how to cook things.
00:29 We're gonna learn basically the cooking methods used for French cooking.
00:34 How to cook fish, how to cook meats and other things.
00:38 Today we're making one recipe and it's called the Navarin aux pommes.
00:44 As some of you may know, it's a very classic lamb dish that's being served in a lot of French restaurants.
00:50 And this is what we're gonna do today because not only it is a traditional dish,
00:54 but it's also an entry-level dish that is very easy to make and it's perfect for our recipe of the day.
01:01 Now, if you don't know what a Navarin aux pommes is, it is basically a slow-cooked lamb dish
01:08 that is basically cooked in a sauce made out of an aromatic base, made out of tomatoes, garlic, onion and carrots.
01:17 We're then gonna add tournez potatoes in the sauce with the meat and the whole batch of meat and vegetables
01:25 are gonna cook all together in that big pan in the oven, which is gonna be delicious.
01:30 And when it's done, we're gonna serve it with a set of caramelized onion and sprinkle a bit of parsley.
01:36 It's gonna be delicious. But let's not waste any more time.
01:40 Let's jump in and start cooking out Navarin aux pommes.
01:46 Le Navarin aux pommes recipe or the lamb Navarin in English,
01:51 which is a slow-cooked lamb dish, a French dish that we're gonna make today.
01:55 Now, what we're gonna need today is what you see here, very simple ingredients.
01:59 And this is enough to cater for four people.
02:02 In terms of cookware, I'm using a cast iron. This is the Le Creuset 24 cm pan,
02:10 pair of tongs, wooden spoon. Very easy.
02:13 For the product, I'm using a piece of lamb shoulder, 1 kg with the bone, 800 g without the bone.
02:20 As I'm serving around 200 g of meat per person.
02:24 One homemade bouquet garni, 100 g of carrot, which is one carrot, 100 g of onion, 2 garlic cloves.
02:34 I've got here 20 g of tomato paste, 30 g of flour and a little bit of parsley.
02:41 We're gonna use it to chop, to garnish and decorate.
02:44 We're gonna use it also to cook some water.
02:47 You can put a little more. We're gonna see how we end up with.
02:50 For the garnish, I'm gonna use potatoes.
02:54 You have to buy the special type of boiling potatoes.
02:57 They're suited for boiling. This is the best we're gonna use today.
03:00 I've got six here, but one and a half potatoes per person.
03:02 You can put more if you want.
03:04 And here are the caramelized onion.
03:07 I'm using pickling onions that I'm gonna detail around to that size.
03:11 I'm gonna caramelize them using water, sugar and butter.
03:16 This is 20 g of butter, around a tablespoon worth of sugar.
03:22 And I'm gonna use just a little bit of water as we're gonna see,
03:26 depending on how the onion is gonna lay out in the pan.
03:28 But that's it. Now let's get started and make our Navarin.
03:32 Okay, so let's cook our Navarin.
03:37 As always, the first thing you're gonna do before you start,
03:40 you're gonna wash, prepare and cut your vegetable that I've done here.
03:44 I've got my mirepoix. So I've cut my carrots and onion in a mirepoix,
03:48 which is this small cube size. It's already on the size.
03:52 I'm getting my cast iron pan on a medium to high heat.
03:56 I've got my meat over here.
03:58 The first thing we're gonna do, we're gonna put some oil.
04:02 Around 5 cl or more. I'm using peanut oil, a good amount,
04:06 because it's got that nutty flavor.
04:08 When that's done, you're gonna simply take your pieces of meat
04:12 and we're gonna let them sizzle and get some coloring on each side.
04:24 So you put them all in the pan.
04:28 And make sure they don't take all the space and they are not on top of each other.
04:34 You can do that in two batches. This is just the first batch.
04:36 As an example, I'm just doing a few pieces here. Okay?
04:42 Alright, a few minutes have passed and now I'm just gonna turn my meat over.
04:47 And as you can see, I'm gonna have a nice brownish color on the side.
04:59 And now you leave them on that side again for a few minutes.
05:03 Alright, the meat is ready. You're not cooking it, you just make it brown.
05:07 Then I'm gonna reserve it in a pan on the side.
05:10 And when that's done, I'm just gonna start my second batch of meat.
05:16 And repeat the process until all of your meat is done.
05:21 Alright, when your meat is done, it's all here.
05:24 Basically, you're gonna remove the excess of fat.
05:27 Just leave all the caramelization of the meat juices and you're gonna be adding your vegetables in.
05:34 So the carrots and the onion.
05:39 Alright, I'm adding on top a hinge of butter.
05:47 And you're gonna be basically sweating, again, the vegetables in the juices with a bit of butter.
05:54 So you can do this and you're gonna leave it there for just about maybe two or three minutes maximum.
06:06 Alright, so three minutes later you're gonna add your meat back.
06:09 And something I forgot to mention at the beginning of the video, before you start your cooking process,
06:14 make sure you preheat your oven at 220 degrees Celsius or 400 degrees Fahrenheit.
06:23 Because we're gonna use that to use a torrefaction method just after this.
06:29 So once the meat is in here, we're gonna take half flour that we've seen before
06:34 and we're gonna do the process what we call "sanger" in French,
06:38 which is basically sprinkling flour on top of the meat.
06:43 So you don't put tons of it. As you can see here, I'm just sprinkling over.
06:48 And that's gonna make the same effect as making a kind of a roux.
06:54 Alright, when you are at this stage, you take your pan and we're gonna put it in the oven for five minutes
07:02 at 220 degrees Celsius.
07:05 Okay, I've just taken my pan out of the oven and this is what you get.
07:11 Alright, so you see a bit of flour, it's nice and brown and my heat under my pan is now off.
07:18 What I'm gonna do next, I'm gonna take my tomato purée
07:22 and I'm just gonna mix all this and blend it nicely with the meat and the vegetables.
07:32 So make sure you coat a bit everything.
07:35 And this is what's gonna give you basically that kind of tomato base aromatic.
07:42 Okay, so you can see the meat starts to have that nice color.
07:46 And this is exactly what you want.
07:50 When it's nicely coated, you don't need to overdo it.
07:53 You can put your spoon on the side and you can now add your water.
07:58 So when it comes to the water, you just add enough water to just cover the meat.
08:08 So as you can see here, I'm not gonna put anything more than that.
08:14 When you're here, you put your heat back on, on high and you're gonna bring that mix to the boil.
08:21 Alright, our mix is now boiling and it's time to add our last ingredient which is the bouquet garni and the garlic.
08:30 So already you can see here, it starts to take shape.
08:33 We've got that nice tomato-y color.
08:35 I'm just gonna add a few cloves of garlic, a freshly made bouquet garni.
08:43 We're gonna let it sink in.
08:46 And on top of that, we're gonna add a little bit of seasoning, maybe a bit of salt,
08:53 and of course, some cracked pepper which is always good.
08:58 Alright, when it's here basically, you're just gonna give it a last stir and then we're gonna cover it
09:07 and put it in the oven at 200 degrees Celsius which is around 400 degrees Fahrenheit for approximately 35 minutes.
09:19 Alright, after 35 minutes, you take your pan off the oven and you should get that little stew already with a rather thick consistency.
09:30 So what's the next step?
09:32 While this was cooking, I've blanched some tournée potato that I'm gonna put in a new pan.
09:39 So I'm taking my six potatoes that I've prepared.
09:43 I've put in the explanation on the screen how to blanch potato.
09:49 You store them in cold water and when it boils, you just stop them and that's it.
09:54 So I'm making a little setup here.
09:57 I'm gonna get here my pieces of meat.
10:02 I'm gonna take out of the pan and basically, one by one, I'm gonna put just the meat in my pan.
10:14 So I don't want to have any of the carrots and onion.
10:21 When you're done, basically, the next step consists of filtering all of your sauce that you have there and put it in a fresh pan.
10:35 So I'll do this off the camera and when it's done, I'll give it to you.
10:39 What a beautiful result.
10:42 As you can see already, the dish has transformed.
10:45 We've got rid of all these ugly onions and carrots.
10:48 And what we've got is our potatoes, our meat and a very, very clean sauce as you can see here.
10:56 There's nothing to disturb it.
10:58 But this is not finished.
11:00 From here, what we're gonna do basically, we're gonna turn the heat on.
11:04 On a medium to low.
11:08 And we're gonna basically simmer the dish another 20 minutes to let the potato cook in the sauce.
11:17 Alright, the 20 minutes have passed and our Navarre should be ready.
11:21 And this is the result.
11:24 Look at that.
11:25 Ooh, yes.
11:26 All these colors, look at this.
11:28 So what we've got here, it's a reduced sauce, perfectly cooked potatoes and a nice gravy like a thick...
11:37 Look at this.
11:38 Look at this thickness.
11:40 If I coat my spoon, you will see that the sauce doesn't even fall over.
11:46 That's the perfect consistency you want.
11:48 So, to finish our dish, this is what we're gonna do.
11:52 We're just gonna add some caramelized onions.
11:57 I'm gonna put a sprinkle over there.
11:59 They're very, very fragile, these onions.
12:01 And this is what you want to give a bit of sweetness to your dish.
12:05 And I put another here.
12:08 Sorry, it's a bit messy there.
12:10 Yes.
12:12 After that, you're gonna be serving this as is with, again, a bit of parsley.
12:19 Just sprinkle a bit everywhere just to make it look a bit more rustic.
12:24 Again, not too much parsley.
12:26 You want something that looks very, very good.
12:29 But, basically, that's the Navarra aux pommes, which is the slow-cooked French lamb stew.
12:38 I hope you liked the video.
12:39 It's a delicious little dish.
12:41 It's very simple, so try it at home if you can.
12:44 And I'll see you next time on the next video.
12:47 If you have any questions, please comment.
12:50 Say whatever you like, and I'll get back to you.
12:53 I hope you enjoyed that, and I'm gonna enjoy that dish for myself right away.
12:57 Good night. Bye-bye.
12:59 [music]