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	Cabbage soup                                     ***          Leg of lamb and roasted potatoes                                     ***                              Bilberries tart
Cookware
	- Large pot - Oven - Tart dish - Grilling dish

 

Ingredients for 6 people: - 700 g of salty bacon - 10 grains black pepper - 1 onion - 10 cloves - 1 spoonful of dried vegetable stock - 5 medium carrots - 1 bunch celery - 2 turnips - 3 potatoes - 1 curly-leaf cabbage - 3 cloves garlic - 1 small bunch of thyme - 3 bayleaves

Préparation :
Preparation: 20 minutes ; Cooking time: 1h30-2 h
1- Cut the salty bacon into big pieces: put them into a big pot and cover with 2 litres of cold water.
Bring to the boil, and skim constantly.
Add the pepper grains, the onion spiked with cloves, 2 whole carrots (peeled), the celery, the . minced garlic, the thyme, the bayleaf and the vegetable stock. Let the mixture simmer.
2- Peel 3 carrots, the turnips and the potatoes and cut them into medium-sized pieces.
Take off the outside leaves of the cabbage, cut it into 4 pieces, drop into the boiling water and cook . for about 5 minutes. Then pass rapidly under cold water, drain, take out the stalk, and cut it up.
3- When the base mixture has simmered for an hour, verify the seasoning, add the carrots and
turnips then 15 minutes later, add the cabbage.
4- Fifteen minutes later, add the potatoes, and cook for another 20 to 24 minutes.
5- Check the seasoning again: take out the onion, the whole carrots, the thyme, bayleaf and celery.

To be eaten with a grilled slice of wholemeal bread.

Ingredients for 6 people: - 1 leg of lamb (about 2 kilos) - 6 or 7 sprigs of thyme - 3 bayleaves - 200 grs of smoked bacon - 6 cloves of garlic - 130 grs butter - 1.250 kg of potatoes (firm flesh) - 75 centilitres of clear veal stock - salt, ground pepper - nutmeg (if wished)

Preparation :
Préparation : 30 min ; cuisson : 2 heures
1. Take out the leg of lamb from the refrigerator 2 hours before cooking begins. Take off the
thyme leaves, crush the bayleaves and cut the smoked bacon into small pieces.
2. Peel the garlic cloves, insert half of them into the leg of lamb and oil all over with 50 gr of
melted butter; add salt and pepper. Sprinkle with 1/3 of the thyme and bayleaves.
3. Peel and wash the potatoes and cut them into round slices (not too thin)
4. Butter the roasting dish or roasting plate. Sprinkle with the rest of the thyme and bayleaf
mixture. Arrange half of the potatoes in the dish. Cover with the bacon pieces and the garlic
finely minced: add salt and pepper.
Renew the process with a new layer of potatoes, covered with bacon pieces and garlic: salt and
pepper again. Complete with a final layer of potatoes. Cover all with the veal stock and a little
white win.
Preheat the oven to 220 degrees 15 minutes in advance.
5- Place the leg of lamb on the potatoes, pushing it down slightly.
Place in the oven and cook for about 2 hours.
After 1/3 of the cooking time has elapsed, turn the leg of lamb over and renew the operation 2/3 of
the time through the cooking process.
Moisten from time to time throughout the cooking process so that the leg of lamb does not dry out.

Ingredients for 6 people: - 250 gr flour - 125 gr of melted butter - 1 pinch salt - 1 egg - 10 centilitres water - 400 gr bilberries - 10 gr of icing sugar - 100 gr of red fruit jelly

Preparation :
Preparation 30 minutes: pastry resting time, 2 hours: cooking time, 30 minutes
1. Mix the flour, butter and salt: then add the egg and the water. Do not knead the pastry for
too long.
Form the pastry into a ball, and leave this to rest in the refrigerator for 2 hours.
2. Flatten out the pastry to a thickness of 3 mm.
Pre-heat the oven 20 minutes in advance at 160 degrees: pre-cook the tart pastry for 10 to 20
minutes, then for 3 to 5 minutes at 200 degrees.
3. Melt the red fruits jelly in a saucepan: puis pour the bilberries carefully so as not to break up
the berries.
4. Pour the berry fruit mixture over the pre-cooked pastry, and smooth the surface. Sprinkle
with icing sugar before serving.