List of recipes using Oil: 65 recipes

oil
List of recipes using Oil
Cocotte eggs with Comté
Cocotte eggs with Comté
A light delicious and quickly prepared dish, an easy and elegant answer to the frequent question "what are we going to eat this evening?". Here is version with Comté (a famous cheese from eastern France, like gruyère, but much better), but it can be made prepared many different ways.
312K4.3 1 hour February 21th 2011
Comtoise endive salad
Comtoise endive salad
This endive salad has a Comtoise twist as a change from the usual pairing of endives with walnuts. The endives are finely sliced, mixed with fried smoked bacon, diced Comté cheese and a little chopped parsley, then dessed with a good vinaigrette.
21K 38 min. March 6th 2019
Crispy cheese parcels
Crispy cheese parcels
Small crisp parcels filled with cheese and linseeds, hot and crunchy on the outside, melting in the middle. They can be served with a light green salad.
114K4.1 37 min. December 18th 2011
Eggs Arsène
Eggs Arsène
Eggs Arsène is a rather more rustic version (and definitely more Comtoise in style) of eggs Benedict , that indispensible breakfast dish in Ian Fleming's novels. And you're right, there is a nod to James Bond here.
21K5 1 hour 2 min. October 25th 2018
Julia salad
Julia salad
This salad takes its inspiration from the famous Caesar salad, but is simpler. The combination of chicken with croutons is a delicious way to use up leftovers.
6,538 32 min. February 10th 2021
Rémoulette of celeriac
Rémoulette of celeriac
This is a variation on the popular French rémoulade (a celeriac salad, similar to coleslaw). Here, a julienne of celeriac is mixed with chopped shallot, fresh herbs and a lemony rémoulade dressing.
18K 33 min. February 24th 2019
Sesame fried scampi
Sesame fried scampi
Scampi, coated with a sesame crust, fried quickly, and served with a herb salad.
268K5 33 min. November 11th 2012
Warm scallop and cabbage salad
Warm scallop and cabbage salad
This salad combines the crunchiness of raw white cabbage, the softness of fried scallops and yielding cooked potatoes, bound in a good herb vinaigrette.
41K5 26 min. January 11th 2015
Crab Cakes
Crab Cakes
These crab cakes are a mixture of crab meat - of course - with onion, parsley, breadcrumbs, egg and mayonnaise. The cakes are made fairly thick and shallow fried in a pan, but they can also be deep fried.
47K4.7 1 hour 3 min. July 1st 2015
Creamy "terre et mer" pots
Creamy "terre et mer" pots
Diced fish (la mer), boiled vegetables and fried lardons (la terre), with all the delicious flavours of land and sea brought together in a creamy sauce.
17K 2 53 min. May 31th 2020
Curried tuna cubes
Curried tuna cubes
In this recipe chunky cubes of fresh tuna are marinated, then double-dipped to coat them before cooking: first in curry spices, then breadcrumbs. The cubes of fish are pan-fried to a crispy coating on the outside but stay tender in the middle.
38K4.9 2 hours 40 min. June 22th 2016
Fish in a seed crust
Fish in a seed crust
Fish fillets coated with a mixture of breadcrumbs and seeds, then fried.
60K4.2 30 min. June 1st 2014
Salmon marinated like herring
Salmon marinated like herring
In this recipe, the salmon is cured in coarse salt, then left to marinate in oil with herbs, spices, carrots and onions. Salmon prepared like this is served sliced thinly on a bed of potatoes.
114K 44.6 1 day 38 min. December 4th 2011
Beef Wellington
Beef Wellington
Beef Wellington consists of a beef fillet (or tenderloin) that is first seared, then cooked in the oven in a puff pastry crust stuffed with a mushroom duxelles and morsels of foie gras. The recipe is rather long, but fairly straightfoward. Here I show you all the tips to help you make it sucessfully...
65K5 1 hour 57 min. August 26th 2021
Boeuf (beef) bourguignon
Boeuf (beef) bourguignon
Bœuf bourguignon is a traditional recipe of French cuisine (bourguignon means from Burgundy). It's chunks of meat cooked slowly with bacon, onions, carrots and mushrooms in red wine.
430K 32.5 4 hours 20 min. February 21th 2011
Chicano burger
Chicano burger
Time for a fresh take on burgers with this Mexican-inspired version. The beef patty is pepped up with chilli spices and partnered with a plainer patty made with red kidney beans.
5,926 1 hour 2 min. May 12th 2021
Chicken breasts in a potato crust
Chicken breasts in a potato crust
In this recipe, instant mashed potato powder is used to give an original crusty coating to the chicken breasts. These are fried and served with peas.
104K4.8 1 hour 3 min. August 26th 2012
Duo of slow-cooked pork
Duo of slow-cooked pork
Two pork ingredients, smoked sausage and a shoulder joint here, are left to cook slowly on a bed of vegetables and herbs, moistened with a vegetable or poultry stock. This is one of those crafty dishes that can be reheated over and over, getting better each time.
25K 4 hours 49 min. November 18th 2018
Fillet of beef in a rosemary crust
Fillet of beef in a rosemary crust
This is a sophisticated way to cook beef fillet (tenderloin): we make an unleavened bread dough (which will not be eaten), adding plenty of salt and lots of roughly chopped springs of rosemary. The beef fillet is seared all over in a frying pan, then wrapped in the dough before being cooked in a hot...
33K 14.8 50 min. August 26th 2021
Larded pork tenderloin
Larded pork tenderloin
Tenderloin of pork stuffed with mustard and parsley, then wrapped in thin slices of bacon and oven roasted.
183K 14.6 1 hour 28 min. November 3rd 2011
Morteau sausage
Morteau sausage
In this recipe Morteau sausage is cooked on a bed of potatoes cut into medium sized pieces. The idea of this recipe is that the pricked Morteau sausage cooks slowly, so that its smoky flavour seeps down onto the potatoes - it's a pure delight.
1.1M 34.1 1 hour 31 min. October 13th 2010
Pork chops in the oven
Pork chops in the oven
To cook a pork chop well, without it drying out, one of the best methods is to cook it in two stages: start by pan-frying, then finish in the oven. This recipe adds flavour with mustard and thyme, with the cooking juices deglazed and reduced before serving.
192K3.5 25 min. August 16th 2015
Roast beef "like they do it in Santa Fe"
Roast beef "like they do it in Santa Fe"
For this delicious roast, the beef joint is seared all over, then wrapped in slices of grilled (broiled) bacon before the final long, slow roasting in a bag with aromatic ingredients (bayleaf, shallots, carrot, thyme and chilli). Cooked this way, the meat will be well done on the outside, meltingly...
30K4.5 5 hours 39 min. July 30th 2017
Steak burger topped with egg
Steak burger topped with egg
A succulent steak burger, topped with a perfect egg. Here are all the tips you need to produce this simple but delicious dish.
227K4.9 52 min. June 22th 2013
Tournedos Rossini
Tournedos Rossini
Tournedos Rossini is a very chic recipe, allegedly inspired by the famous composer. It consists of fried fillet steak, served on buttered toast, topped with a slice of foie gras and a delicious sauce made by deglazing the cooking pan with port or Noilly Prat.
292K 33.7 46 min. August 26th 2021
Two-stage beef chuck
Two-stage beef chuck
This recipe cooks beef chuck (or braising steak) in two stages: first, slow-cooked in red wine "in the bag", then fried and served with potato purée and a red-wine sauce.
75K4.3 3 hours 57 min. April 27th 2017
Wiener Schnitzel
Wiener Schnitzel
A Wiener schnitzel is a thin veal cutlet (escalope) coated in breadcrumbs.
112K4.1 1 hour 20 min. September 7th 2018
Bourguignon potatoes
Bourguignon potatoes
Potatoes cooked "bourguignon" (or Burgundy) style is a delicious twist on a classic potato gratin. The potatoes are cooked in milk, with added flavour from lardons and fried onions. A tasty topping of cream with Époisses cheese is poured over just before the dish goes in the oven.
4,184 1 hour 55 min. August 12th 2021
Chicken and mushroom brik rolls
Chicken and mushroom brik rolls
Roll of brik (or filo) pastry filled with chopped mushrooms, diced chicken and sautéd onions.
87K5 1 hour 6 min. April 24th 2014
Chicken with spinach in a cream sauce
Chicken with spinach in a cream sauce
This recipe combines morsels of cooked chicken, spinach and potatoes with cream for a simple and tasty dish.
23K 36 min. July 3rd 2019
Comtoise tart for Seàn
Comtoise tart for Seàn
This tart has all the flavour of the Franche-Comté: the puff-pastry base is covered with diced Morteau sausage and fried potatoes. This is topped with cancoillotte cheese - totally delicious!
57K4.2 1 hour 49 min. March 10th 2021
Crispy potato galette with leeks
Crispy potato galette with leeks
For this recipe, we make a "galette" of fried potatoes, then add layer of steamed leeks and melt cheese over the top. The galette is folded over, rather like an omelette, before being cut into portions.
30K4.1 39 min. May 5th 2016
Crispy spinach rolls
Crispy spinach rolls
These are rolls of brik pastry (or filo), filled with a mixture of spinach, hard-boiled eggs, bacon and onions. They are served here accompanied by rice with cashew nuts.
96K5 1 hour 40 min. March 18th 2013
Croque-monsieur complet
Croque-monsieur complet
This is a "full Monty" version of the traditional French toasted sandwich: the bread is dipped in beaten egg with cream before cooking, rather like pain perdu, to make the fried bread rich and moist. The French term "complet" here means "with everything": egg, ham and cheese.
46K 14.1 25 min. June 14th 2015
French toast "cordon bleu"
French toast "cordon bleu"
You are probably familiar with those "cordon bleu" chicken breasts filled with ham and melted cheese that so many kids seem to enjoy. Here's a lighter, bread-based version that is deliciously moist. The bread is dipped in egg, like for French toast, then in a coating of breadcrumbs with herbs before...
27K4.6 38 min. February 12th 2017
Gratin du Nord
Gratin du Nord
This gratin combines the flavours that are so characteristic of France's northern region: endives (chicory), beer and Maroilles cheese.
34K5 1 hour 33 min. January 21th 2018
Gratin Parmentier
Gratin Parmentier
Here, a potato gratin meets hachis Parmentier (minced beef topped with mashed potato): 2 layers of potato around a layer of pre-cooked minced meat.
30K3.6 1 hour 22 min. May 1st 2019
Hachis parmentier
Hachis parmentier
This is the French answer (meat with mashed potato and cheese) to the English cottage or shepherd's pie: a typical family recipe which is an excellent way of using up leftover meat. The proportions are vague here: you need "whatever you have left over"...
372K 24.4 1 hour 22 min. February 21th 2011
Home-made potato crisps
Home-made potato crisps
Making your own potato crisps (or chips, if you are American) is quite easy. All you need to do is slice potatoes and fry them. That is all well and good in principle, but there are a few tips it is important to know. I'll explain them for you in this recipe.
77K3.9 26 min. March 19th 2014
Melting Epoisses on toast
Melting Epoisses on toast
Lightly buttered bread, a slurp of dry white wine, cured ham, sliced potato and a piece of Epoisse. A few minutes in the oven is enough to melt the cheese over the potatoes and crisp up the bread.
178K 24.1 1 hour 26 min. May 10th 2014
Oven omelette
Oven omelette
For this omelette with a difference, we'll fry sliced potatoes, bacon (lardons) and onions, then pour the beaten eggs over and finish cooking everything together in the oven. The French sometimes call this an "Omelette of Moyenmoutier" after a village in the Vosges.
30K4.6 52 min. May 21th 2017
Quiche Lorraine
Quiche Lorraine
Quiche Lorraine is a recipe that is both simple and delicious. This savoury tart combines bacon and grated cheese with an egg and cream filling in a short-crust pastry case.
110K4.9 1 hour 5 min. June 9th 2013
Sausage rougail
Sausage rougail
Sausage rougail is a typical dish from the cuisine of Réunion, the French island. It consists of fried sausages in a rich, spicy tomato stew.
7,562 1 hour 30 min. April 18th 2021
Spinach and cashew brik rolls
Spinach and cashew brik rolls
Brik (or filo) pastry with a filling of cream cheese, cooked spinach and cashew nuts.
12K 31 min. February 26th 2020
Spinach brik parcels
Spinach brik parcels
Crispy brik parcels, filled with a mixture of spinach, feta and chopped shallot.
91K5 43 min. May 5th 2013
Split peas "à la française"
Split peas "à la française"
To cook fresh peas à la française (French style), they are first blanched in boiling water, then combined with fried lardons and onion. This idea can also be used with split peas, but they need cooking for much longer.
80K 54 min. February 5th 2020
Tartiflette
Tartiflette
A personal version of a classic recipe from Savoy.
515K 14.6 1 hour 27 min. September 16th 2019
Winegrowers' sausage casserole
Winegrowers' sausage casserole
This sausage casserole is a simple mix of vegetables with smoked sausage, but the cooking liquid in this case is dry white wine (and hence the name). The casserole is cooked long and slow in the oven with a lid. This allows all the flavours of the vegetables, wine and sausage to mingle harmoniously.
23K 2 hours 36 min. March 19th 2018
Granola
Granola
Granola is a tasty, crunchy cereal mix with nuts and seeds. Often thought of as an American version of muesli, it is bound with a little maple syrup and toasted in the oven. This is simple to prepare and goes well with lots of other things (dairy, fresh or stewed fruit, etc.) for a delicious...
17K 1 hour 5 min. November 10th 2019
Pears and caramelised walnut samosas
Pears and caramelised walnut samosas
Samosas are small parcels of filling wrapped in brik (or filo) sheets and either shallow or deep fried. Here is a sweet version, with pears and caramelised walnuts.
300K4 1 hour 21 min. October 13th 2010
Ali Baba bread
Ali Baba bread
This bread is so-called because its magical sesame flavour is non-negotiable! The triple dose comes from tahini (sesame paste), sesame oil added to the dough before kneading, and toasted sesame seeds both in the dough and on top of the loaves. The texture is soft, rather like ciabatta, but with a...
20K5 4 hours 23 min. December 10th 2017
Comtois surprise bread
Comtois surprise bread
In this recipe, a simple burger bun is hollowed out to hide a filling of fried potatoes and bacon in a pool of hot cancoillotte cheese. It is usual to eat the filling first, then the bread, still piping hot, with the remaining cheese. Children really love this!
12K 38 min. May 10th 2020
Lemon Mayonnaise
Lemon Mayonnaise
This is almost as simple to make as a plain mayonnaise, but with the double lemon flavour of both zest and juice for a delicate, fresh tang.
51K4.5 5 min. February 17th 2016
Mayonnaise
Mayonnaise
Mayonnaise is a cold egg dressing, quite thick, served with many dishes, usually cold too: meat, fish, vegetables, etc.
754K5 6 min. February 16th 2014
Onion fondue
Onion fondue
Onion fondue is a delicious classic of French cuisine: finely-sliced onions, cooked long and slow until they are melting and caramelized. This can be used in many other recipes.
58K 50 min. March 25th 2020
Pan-fried potatoes
Pan-fried potatoes
What could be simpler than fried potatoes? No need of a recipe for that! Quite right, but it's also very easy to end up making fried mash instead. Here are the main pitfalls to avoid.
253K4.4 1 hour 37 min. February 3rd 2011
Pancake batter
Pancake batter
Here is a pancake batter that is a little more sophisticated than the traditional version. The pancakes will be tastier with a softer texture.
272K3.8 13 min. February 2nd 2020
Rémoulade dressing
Rémoulade dressing
This dressing is a kind of mayonnaise with vinegar, used for some salads like celeriac rémoulade. Usually it is prepared from mayonnaise, but here is another version, simpler and just as tasty.
789K3.9 6 min. October 3rd 2010
Rémoulette dressing
Rémoulette dressing
This is similar to rémoulade dressing, but with lemon juice instead of vinegar and with chopped chives added. The name comes from the French for chives: "ciboulette". In technical terms, it is a cold emulsion, like mayonnaise. Not just a tasty dressing for vegetables and salads, it also goes well...
21K 8 min. March 27th 2019
Roquefort sauce
Roquefort sauce
This is an ideal sauce to make when you have been cooking meat, as it uses the juices left in the pan, but there's a tip for making it without meat juices.
166K4.9 22 min. December 19th 2010
How to cook potato grenaille
How to cook potato grenaille
The French call very small potatoes "grenaille". This is a typical way of cooking them: the tiny potatoes are pan-fried in their skins and make an excellent accompanient for meat. Grenaille can be made with any kind of potato; it is a question of size, rather than variety, though I think that...
339K4.8 43 min. September 16th 2015
How to cook red meat properly
How to cook red meat properly
Cooking red meat well is not as simple as it might seem. Even if you start with high quality meat, with poor cooking it can become dry and tough. Here's a way that will guarantee you a perfect result.
402K2.7 1 hour 24 min. October 13th 2010
How to prevent butter burning during cooking
How to prevent butter burning during cooking
Butter, which is excellent for fixing flavours in a recipe, burns if the temperature is too high. It darkens and produces unpleasant small black specks (by the way, note that the famous recipe "raie au beurre noir", ray in black butter, is a kind of sacrilege!).
101K 24.1 3 min. February 21th 2011
Taos hotpot
Taos hotpot
This hotpot inspired by a stay in Taos (New Mexico) is a mix of different meat and vegetables cooked long and slow, served with polenta. The preparation is rather long, as is the cooking time, but it reheats very well.
20K 3 hours 14 min. January 10th 2018
Thai-style Chicken with Cashew Nuts
Thai-style Chicken with Cashew Nuts
This Thai-inspired recipe combines diced chicken with cashew nuts, spring onions, herbs and a lime-soy sauce.
49K5 24 min. June 21th 2015

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