List of recipes using Oil: 35 recipes (gluten free)

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.
109,5084.3/5 for 20 ratings 1 hour
[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.
1,805 38 min.
[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.
1,651 33 min.
[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.
10,4135/5 for 1 ratings 26 min.
[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.
33,604 44.6/5 for 11 ratings 1 day 38 min.
[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.
27,7814.8/5 for 11 ratings 1 hour 3 min.
[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.
1,947 4 hours 49 min.
[Larded pork tenderloin]
Larded pork tenderloin
Tenderloin of pork stuffed with mustard and parsley, then wrapped in thin slices of bacon and oven roasted.
44,013 14.6/5 for 5 ratings 1 hour 28 min.
[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.
290,202 34.3/5 for 12 ratings 1 hour 31 min.
[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.
24,1653.5/5 for 6 ratings 25 min.
[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...
4,3514.5/5 for 12 ratings 5 hours 39 min.
[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.
60,6114.9/5 for 11 ratings 52 min.
[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.
18,3614.3/5 for 20 ratings 3 hours 57 min.
[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.
1,143 36 min.
[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.
6,3284.1/5 for 20 ratings 39 min.
[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.
3,9715/5 for 1 ratings 1 hour 33 min.
[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.
3,8394.3/5 for 3 ratings 1 hour 22 min.
[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"...
107,148 24.4/5 for 18 ratings 1 hour 22 min.
[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.
14,9803.9/5 for 12 ratings 26 min.
[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.
4,1424.6/5 for 14 ratings 52 min.
[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.
548 54 min.
[Tartiflette]
Tartiflette
A personal version of a classic recipe from Savoy.
97,729 14.6/5 for 11 ratings 1 hour 27 min.
[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.
3,401 2 hours 36 min.
[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.
7,2744.5/5 for 2 ratings 5 min.
[Mayonnaise]
Mayonnaise
Mayonnaise is a cold egg dressing, quite thick, served with many dishes, usually cold too: meat, fish, vegetables, etc.
458,4185/5 for 13 ratings 6 min.
[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.
519 50 min.
[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.
64,2504.4/5 for 19 ratings 1 hour 37 min.
[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.
101,9373.9/5 for 17 ratings 6 min.
[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...
1,983 8 min.
[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.
60,0154.9/5 for 11 ratings 22 min.
[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...
21,5734.8/5 for 12 ratings 43 min.
[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.
93,4902.8/5 for 11 ratings 1 hour 24 min.
[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!).
23,464 24.1/5 for 19 ratings 3 min.
[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.
3,666 3 hours 14 min.
[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.
9,1645/5 for 13 ratings 24 min.

Back to top of page