a feast of leftovers so as not to give in to the darkness

Anti-waste has become a necessity. But there is no question of succumbing to monotony and culinary shortcuts, make way for originality and gluttony. A hands-on exercise with the beautiful pot-au-feu we prepared last week!

The strategic point to avoid waste and optimize the conservation of leftovers is food storage. For example, empty half of the pot-au-feu stock into a refrigerated container (for quick consumption) and the rest into ice packs, which allow the stock to be stored in the freezer without smell. This way it is very easy to get individual ice cubes.

Pay attention to what you put in the freezer.

Depending on your needs and the time you have for cooking, place half of the meat in insulated boxes in the refrigerator or in trays in the freezer, noting the type of meat carefully to avoid surprises when thawing. Ditto for cooked vegetables. Here are four original ideas for recycling your pot-au-feu into delicious and clever recipes.


The recipes

► Scooter burger with carrot rösti

Recipes: a feast of leftovers to keep the gloom at bay

For two burgers, cut with a knife 150 g of leftover scooter, add a slice of bread (pre-soaked in water and drained), yolk, salt and pepper. Mix well and shape into two patties. In a salad bowl, mix two grated carrots, the white of one egg, a pinch of grated ginger, a pinch of nutmeg, a tablespoon of white onion cut on a four-sided grater. Season with salt and pepper, add a drizzle of honey, some parsley and finely chopped coriander.

Form four carrot patties the size of ground steaks. Fry the carrot patties and steaks over low heat in a non-stick pan, place the burger by sliding the meat between the two carrot strips.

You can accompany this burger with a salad of aromatic herbs (cress, tarragon, parsley, dill, etc.) seasoned with a light vinaigrette.

► Fig pie, warm vegetable salad and citrus reduction

Recipes: a feast of leftovers to keep the gloom at bay

Vegetables in pot-au-feu, cooked for a long time, are a little pale in color. Wake them up with orange sauce: it shakes with its subtle aromas of spices that will accompany this pie for four people.

First spread 150g of shortcrust pastry in a long cake tin, cut a piece of jumo (known for its marbled gelatin) and place it on the bottom of the tin, add the sliced ​​dried figs and the finely chopped spring onion. Cover with 50g of pastry, fold a small square of parchment paper to make a chimney, slide it into the center of the pie, brush the pastry with olive oil before baking in the oven for around 30 minutes at 180°C. Meanwhile, reduce the juice of 3 oranges over a low heat with a pinch of coriander seeds, star anise, vanilla pod and a pepper mill.

Watch the cooking until the liquid becomes syrupy, strain and pour the orange sauce over the vegetables in the pot that you have warmed beforehand. Serve with the warm pie.

► Oxtail ravioli, broth with flavors from elsewhere

Recipes: a feast of leftovers to keep the gloom at bay

In a saucepan for four people, heat one and a half liters of pot-au-feu broth, in which you have put star anise and half a stick of cinnamon. Leave to simmer over low heat while you prepare the ravioli. Chop the equivalent of 4 tablespoons of pre-boned oxtail.

To the meat, add a small stalk of celery, cut into a fine brunoise, a few coarsely crushed pistachios, salt and pepper. Moisten the edges of each square wonton wrapper (found in Asian grocery stores) with a brush dipped in a little water, put a small amount of meat filling in the center and fold the edges to form something like a pyramid. Prepare a dozen ravioli in this way.

Set aside on a lightly floured plate. When it’s time to eat, soak the ravioli for a minute in the seasoned broth with vegetables left over from the pot-au-feu and season them with a large bowl of flavorful broth.

► Pot-au-feu terrine in jelly

Recipes: a feast of leftovers to keep the gloom at bay

Line a cake pan with cling film, letting the foil spill over the sides, spread a layer of vegetables from the pot, alternating colors, a layer of meat (scoter or twin), etc. In a small saucepan, heat two ladles of pot-au-feu. Meanwhile, soften four sheets of gelatin in a bowl of cold water, then drain and add to the stock away from the heat.

Mix well and pour the broth into the terrine, slowly so that the liquid penetrates between the different layers of ingredients. Fold back the foil and leave the terrine overnight in the refrigerator. To cut 6 perfect slices, nothing beats an electric knife. Serve with arugula or mustard pesto and a green salad.

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