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Salads
Salads of sweet peppers and
tomatoes:
3 sweet pepperss
3
tomatoes
3
big spoons of lemon juice
1 small
spoon of cumin
2
spoons with soup of the oil of argan
1 small
onion
Roast sweet peppers, peel them, and cut them into small
dice. Peel tomatoes and cut them into dice.Cut onion into small
pieces. Add lemon-yellow, salt, cumin, oil of argan and to be
served fresh
MOZZARELLA AND TOMATO SALAD (5 MN)
2 tomatoes
well in flesh
2 balls of mozzarella
3 anchovies with oil
1cl of Argan oil, salt, ground white pepper.
Cut tomatoes and the mozzarella into slices.
Lay out anchovies and their oil on the set. Season. Then pour a
small quantity of argan oe
POTATO SALAD with the GOAT meat. (25 mn)
6 potatoes
1 onion
1 clove of garlic
500 G of fresh goat's meat.
Cider vinegar
Salt, pepper.
Cook six large potatoes with the skin in ebullient water salted,
during approximately 20 minutes. PeelThem.
In a salad bowl, cut potatoes out of slices
Then, rinkle them still tepid with a spoon with vinegar soup of
cider and two spoons with oil soup of Argan oil.
Add a large soft onion finely chopped and a chopped
Clove of garlic. Add alt and pepper. Strew with pieces of fresh
goat's meat
And decorate with chive.
SALAD OF HOT goat s cheese entrée 15min
2 pieces of goat s cheese Chavignol - 4 toast slices- 1 curly
salad - 1 paprika pinch - Oil of Argan - a spoon of honey.For
vinaigrette: oil and vinegar of Jerez, salt and ground white
pepper. Wash salad, Slice it thinly.
Then draw up it in individual plates. Cross into two pieces of
goat s cheese. Then successively soak them in the oil of argan
and honey. Season salad. To preheat the furnace with 180°. Place
droppings on the toasts. Make gild a few minutes’ pieces of
cheese with the furnace (without dissolving them) on the toasts.
To be used hot on the plates of salad.
Boilers eggs
6eggs - 50 G of Parmesan or
cheese grated -100 G of fresh cream - flat parsley and tarragon.
To
Butter six small individual dishes of ramekin type adapted to
cooking with the furnace. Pour in each one a beautiful spoon
with soup of whole fresh cream, a small spoon of flat parsley
and tarragon chopped an egg. salt and pepper, strew with grated
cheese or Parmesan chips. Make cook with the furnace with the
double boiler (7/8 minutes thermostat 6). Add a small oil spoon
of argan on each ramekin before being served
ORANGE SALADS (Desserts 10 mn)
6 oranges - 8 dates - juice of an
orange - flower of orange tree - 2 spoons with brown sugar –
cinnamon powder - Oil of argan. Peel four beautiful oranges,
remove the white skin well. Cut into very fine slices and put in
a salad bowl. Add dates stoned and cut into two in the direction
length. Sprinkle with the juice of two other oranges and ½ spoon
of flower of orange tree. powder with the brown sugar and a
pinch with powder cinnamon. Sprinkle with a spoon of argan oil
and to be used very fresh.
Les plates
Mussels with tomatoes
Make
boil 2 water glasses in a saucepan and throw the mussels in
boiling water and cover. When the moulds all are opened, to
drain and let warm to be able to peel. In a saucepan, make heat
5 spoon of the oil of argan, and then make return slightly 2
chopped onions, a clove of garlic crushed. Add 5 peeled and
chopped tomatoes, 1 spoon of sweet pepper, 2 spoons of
corianders chopped salt and pepper. Add the mussels peeled, to
make cook 30 min with cover by adding water so necessary
SALMON TARTAR (platet 30 mn)
800 G of salmon fillet - 4
average oysters - 1 lemon - Oil of argan - 1 bundle of chive -
salt and ground white pepper - Oil of argan. Finely chop salmon
without the skin and remove the edges. Open oysters, of to throw
the juice and to make them macerate 2-3 minutes in a bowl with a
lemon juice. Chop with the knife. To chop chive finely. To mix
the whole. To season and finish with three spoons with oil soup
of argan. To be useful with natural chips or jumped apples and/or
a salad of mescluns, slightly aromatized of oil of argan and
chiveg
SCALLOP OF FRESH LIVER (starter20 mn)
500 G of extra-fresh fatty liver- 200
G of grape (fresh) or apples or figs - 50 G of flour - 50 G of
butter - salt and ground white pepper - Oil of argan. Cross in
one centimetre thickness slices in through liver. Salt and
pepper the slices then flour and peel the grapes or apples or
figs. make gild with the frying pan all softly
To make gild scallops of liver without fat content, with sharp
fire: 1 maximum mn. Draw up on the plates the fruits and the
cooked liver. Add small quantity of argan oil.
 Fillet
OF COD with herbs (plate 20 mn)
1cod of 800 G in fillets - Oil of
argan - vinegar of Jerez - 1 tomato - 1 boot of dill - 1 bundle
of parsley - 1 boot of tarragon - groundnut oil - salt, pepper.
Chop herbs finely then add tomatoes in small dice. Add a spoon
of argan oil and vinegar of Jerez. Make cook the cod fillets
side skin in groundnut oil then add herbs seasoned over.
TROUT WITH the ALMONDS (Dish 20 mn)
4 trouts - 200 G of almonds -
salt, white pepper ground - Oil of argan - groundnut oil - flour
- butter - salt, pepper. Make roast almonds with share in a
frying pan with a little groundnut oil. Empty and wash
trouts.flour, salt and pepper them. Cook with the frying pan
with the groundnut oil. Remove and reserve them in a dish. To
put in the frying pan roasted almonds, butter and a spoon of
groundnut oil. Let cook a few moments. After having served
trouts: on the fillets raised on the plates of the guests,
distribute almonds and finish by a small quantity of argan oil.
TUNA TARTAR (starter 30 mn)
800-900 G of blue fin tuna - 2
shallots - 1 flat bunch of parsley - 1 small boot of tarragon -
English mustard - wine vinegar - Oil of argan - salt, pepper.
Finely chop with the knife tuna, without the skin. Mix with two
large finely chopped shallots, a small flat bunch of parsley and
º of boot of fresh tarragon finely engraved with the scissors.
Mix in a salad bowl with a small English mustard spoon, juice of
a lemon, two spoons of argan oil, black pepper and salt. For a
pretty presentation, mould individual portions in a ramekin.
Have with the medium each plate and decorate with very fine
lemon slices, branches of dill and parsley, tomatoes cherry and
salad thin straps
GARLIC squids AND PEPPER (plate or starter 10 mn
1 kg of clean squids - 1 head of
garlic – 2 cl of sunflower oil - Oil of argan - 2 peppers birds
(strong) - salt and white pepper. Cut into slices the squids.
Crush a pepper (or 2). To add the sunflower oil, to salt, pepper
and add garlic in plates. Make cook the squids in this spiced
and garlic oil, make them bound and add a small quantity of oil
at the time of being served. To be served accompanied by rice.
This receipt without accompaniment can also make an excellent
starter
S
Quick lunch
Like Berbers, soak pieces of
bread hot or roasted in the oil of argan and paste honey. Amlou
Beldi paste creams (100%naturelle) made up of oil of culinary
Argan, honey and plundered almonds
Mode of use
It is consumed in greediness with the spoon to accompany the
toast by the breakfast or pancakes of afternoon tea .it are well
known for its aphrodisiac properties.
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