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Ingrédients
- 4 petites baguettes de pain
- 500 g de poitrine de porc fraîche (peu de gras)
- 3 tiges de citronnelles
- 1 échalote
- 1 gousse d’ail
- Graines de sésame blanc
- Pâté de foie asiatique
- Beurre
- 1 Carotte
- 1 Concombre
- ½ Papaye verte (ou 1 navet blanc)
- Coriandre
- Piment
- Sauce piquante
- Mayonnaise
- 1 cuillère à café de sel
- 1 cuillère à café de poivre
- 2 cuillères à soupe de sucre,
- 1 cuillère à soupe de miel
- 1 cuillère à soupe de vinaigre de riz blanc
- 1 cuillère à soupe de sauce d’huître
- 1 cuillère à soupe de saumure de poisson ( nuoc mam )
- 1 cuillère à café d’huile de tournesol
Instructions
- Couper le porc en petits morceaux.
- Faire mariner la viande avec 1 cuillère à soupe de sucre, 1 cuillère à soupe de miel, 1 cuillère à soupe de saumure de poisson, 1 cuillère à soupe de sauce d’huître et 1 cuillère à café de poivre.
- Ajouter l’ail haché, la citronnelle émincée, l’échalote et des graines de sésame blanc.
- Mélanger tous les ingrédients et puis laisser reposer pendant une ou deux heures.
- Enfiler les morceaux de viande sur les piques à brochettes en bambou puis les griller au-dessus des charbons de bois ardents au charbon ou les cuire à la poêle avec un peu d’huile.
- Enlever les graines de la papaye verte.
- Éplucher la carotte, le concombre et la papaye verte (ou le navet blanc) et les râper en juliennes ou en lamelles.
- Insérer quelques rondelles fines de piment.
- Mélanger les crudités avec 1 cuillère à soupe de sucre, 1 cuillère à café de sel, 1 cuillère à soupe de vinaigre blanc.
- Remuer les ingrédients puis laisser mariner pendant une heure.
- Couper les petites baguettes dans l’épaisseur.
- À l’intérieur de la baguette, tartiner de beurre ou de pâté de foie asiatique.
- Mettre le porc grillé, les crudités marinées, la coriandre émincée en leur centre.
- Arroser de sauce piquante et de mayonnaise.
- Refermer les baguettes et goûtez. Bon appétit !
Ingrédients
- 1 petit pain rond de 20 cm à Pan Bagnat
- 3 belles tomates
- quelques radis
- quelques fevettes
- deux artichauts poivrade
- 2 petits oignons frais « cebettes »
- 1 petite branche de céleri
- 1 poivron vert salade
- 1 œuf dur
- 1 filet d’anchois
- ½ boîte de thon à l’huile
- quelques olives noires de Nice
- Basilic
- Sel & poivre
- Huile d’olive
Instructions
- Laver soigneusement les légumes.
- Détailler le poivron vert et le céleri.
- Couper les radis en rondelles.
- Peler les fevettes.
- Émincer les oignons cebettes.
- Couper l’œuf dur en fines rondelles.
- Rincer le filet d’anchois et les olives noires.
- Émincer finement les artichauts.
- Monder les tomates, enlever les graines. Couper en fines rondelles.
- Partager le pain en deux dans l’épaisseur, enlever un peu de la mie interieure.
- Imbiber largement d’huile d’olive, saler et poivrer.
- Disposer dessus les rondelles de tomates, tous les légumes et l'œuf.
- Puis le basilic, les olives et l'anchois.
- Saler, poivrer et huiler largement.
- Puis refermer avec le couvercle de pain et garder au frais au moins une heure.
Ingredients
- 2 tbsp butter
- 2 tbsp mayo
- ½ tbsp Dijon mustard
- 3 cloves of garlic
- 1 tbsp parsley
- 1 tsp Italian herbs seasoning
- 1 tsp salt
C'est vraiment bon.
Je n'avais pas de persil ni de mélange d'herbes italiennes.
J'ai fait mon propre mélange d'herbes pour remplacer.
C'est testé et approuvé
Cette recette est parfaite pour 1 sandwich si on suit la vidéo ou 2 sandwich si on applique le mélange que sur sa face intérieure.
Rhoo, ça a l'air trop bon !
C'est vraiment bon !
C'est le pain qui s'appelle comme ça et pas le sandwich.
2 éléments clés sont le pain et le pâté !
- How To Make Banh Mi with Andrea Nguyen - YouTube
- Amazon.com: Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors (9781580086653): Andrea Nguyen, Leigh Beisch, Bruce Cost: Books
- Busting Banh Mi Myths (Why the bread is not key!) - Viet World Kitchen
- Contact — East Side Banh Mi
- Guy Fieri Eats the No. 1 Cold Cut Combo Bánh Mì | Diners, Drive-Ins and Dives | Food Network - YouTube
C'est malin, j'ai faim maintenant !
Ça a l'air vraiment très bon. À tester !
Ingredients
- 1½ pounds raw medium shrimp, shelled and deveined
- ½ tsp salt
- 1 tablespoon fish sauce
- ½ medium yellow onion, thinly sliced
- 3 tablespoons sugar and one tablespoon of water
- 2 to 3 drops distilled white vinegar
- 1 tablespoon vegetable oil
- ½ teaspoon black pepper
- 1 green onion, green part only, thinly sliced
- 5 to 6 banh mi rolls
- Mayonnaise
- Maggi Seasoning
- Handful of cilantro leaves and stems
- Slices of Persian or English cucumbers
- Slices of chiles
Instructions
- Toss the shrimp with the salt, and then rinse it in a colander. Drain and put the shrimp in a bowl. Add a pinch of salt and the fish sauce and the yellow onion. Set aside.
- In a medium skillet, add the sugar and water plus the vinegar. Heat over medium heat, stirring constantly, until the mixture dissolves, for one minute.
- Stop stirring, and cook over medium heat for about 4 minutes, until the mixture turns light yellow. Swirl the pan for about a minute or two, until the mixture turns light brown.
- Turn off the heat and let the mixture sit for about 3 minutes, until it turns a dark amber. Add a splash of water and reheat over medium high heat, stirring constantly. Add the shrimp and onion mixture and cook on high heat for 13 to 15 minutes, stirring constantly, until you have a small amount of liquid. Add the oil and cook for another minute. Turn off the heat, add the black pepper and green onions and stir. Add salt to taste.
- To assemble the sandwiches, slice the bread and scoop out the bread to create a cavity. Spread with mayonnaise and add a few dashes with Maggi seasoning. Add cilantro, slices of cucumber, chile slices, and pickled onion. Fill with the shrimp.
Pickled Onions
Ingredients
- 1 medium red onion, thinly sliced lengthwise
- ½ teaspoon salt
- 6 tablespoons sugar
- ⅓ cup water
- ⅔ cup distilled white vinegar
Instructions
- Place the onion slices in a bowl of water for about 10 minute. Drain well, and then pack into a 2 cup jar.
- Combine the salt, sugar, water, and vinegar into a saucepan and bring to a boil. Remove from the heat, let cool for about 2 minutes, and pour over the onion slices. Let sit, uncovered, until cooled. Cover and refrigerate for up to four weeks. Amazing.
Encore un pour la route...
Ingredients
For The Onions
- 1 tbsp butter
- 1 onion large , sliced
- 1 tsp sugar
- 1 tsp worcestershire sauce
- 1 tsp garlic crushed
For The Sandwiches
- 2 bratwurst
- butter
- 2 kaiser roll halved
For The Cheese Sauce
- 10 oz cheddar cheese sharp , shredded
- 4 oz gruyere cheese or , shredded
- 1 ½ tbsps flour
- 1 tsp garlic crushed
- to taste worcestershire sauce
- 250 ml beer I used a German lager
Instructions
- Melt 1 tbsp butter in a medium skillet, add onions, season with salt and saute on medium til translucent. About 3-5 minutes.
- Put the bratwurst in a medium-large pan on medium high and cook covered til done. 3-5 minutes per side
- When the onions are translucent, add the remaining ingredients. Bring to a boil, then simmer until all the beer is gone. About 8-10 minutes.
- In a large mixing bowl combine the cheeses with the flour. Toss to coat thoroughly.
- In a medium sauce pot saute garlic, then add 1 cup beer and bring to a boil. Then cut the heat.
- While constantly stirring, slowly sprinkle in cheese. Wait for cheese to melt before adding more. If you’re not patient your sauce will come out clumpy.
- Halve and butter the kaiser rolls. When the sausage are done, set them aside, drain the pan and toast the kaiser buns in the pan.
- Bisect the sausages length and width wise. Place 3-4 pieces on the bottom piece of each Kaiser roll, top with cheese sauce and onions. Server with more beer.
Ça fait envie !
Ingredients
For the chipotle mayo
- ¼ cup mayonnaise
- 1 chopped chipotle chili in adobo sauce
For the sandwich
- 4 slices bacon, (use up to 6 slices)
- 4 slices loaf bread
- ¼ cup loose leaf lettuce
- 4 slices red onion
- 4 slices tomato
- 2 slices sharp cheddar cheese
- 4 tablespoons guacamole
- 2 tablespoons butter, room temperature
Instructions
To make the mayo
- In a food processor combine chipotle chili and mayonnaise.
- Pulse until smooth; set aside.
For the sandwich
- Heat a large skillet over medium-high heat.
- Add bacon and cook until crispy, about 5 to 7 minutes.
- Remove from pan and set aside on paper towel-lined plate.
- Heat a clean pan over medium heat.
- Butter one side of each slice of bread.
- Spread a layer of chipotle mayo over each slice of bread.
- Layer the lettuce, onion, tomato, cheese and guacamole over 2 slices of bread, dividing ingredients evenly.
- Top with remaining bread slices.
- Grill over medium heat until golden brown and the cheese has melted, about 2 to 3 minutes per side.
Le pain est vraiment aérien. C'est un régal avec un peu de beurre et de miel.
À refaire !
Il faut le consommer rapidement car il sèche vite. À mon avis, il est parfait pour faire des croques-monsieur
Ingredients
- 500g Strong white flour (known in the US as bread flour and 1.1lb for my American cousins. You could use 1lb and drop the water to around 250ml)
- 4 heaped teaspoons dry milk powder (I use Tesco Value skimmed milk powder)
- 1.5 teaspoons salt
- 2 teaspoons sugar
- 2 teaspoons baking yeast
- 300ml luke-warm water
Instructions
- Grab a mixing jug and fill with 300ml warm water (luke warm)
- Measure out the 2 teaspoons of yeast into a mixing jug and give it a stir.
- Pop a very small pinch of sugar in with the mixture and 1 last stir around.
- Cover with a clean tea towel or similar. While we're waiting for the yeast mixture, proceed to the next step.
- After around 10 minutes, the mixture should have a frothy head on it like a good beer (like pic 2). It's ready to use.
- Grab a mixing bowl, pop it on some scales and add the dry ingredients.
- Pop the bowl on the stand, attach the dough hook and just give the ingredients a quick 'dry' stir.
- While the mixer is still running on a low setting, grab your yeast mixture and slowly pour all of it in.
- Mix on the low setting for around 6-7 minutes until it's become elastic and dough like. Whilst it's mixing, lightly grease a 2nd mixing bowl. (Make sure your bowl is big enough for the dough to expand into as it'll double in size.
- Take the dough out and place onto a lightly floured surface. I always like to hand knead for the last 30 seconds/minute to ensure the consistency is right. With this load, I didn't use hardly any flour whilst hand kneading. Knead it into a ball and place into the greased bowl. Cover with a clean tea-towel or clingfilm/food wrap and leave somewhere warm for an hour or until doubled in size.
- Tip the mixture out onto the lightly floured surface and gently knead it again (doesn't need much - around 30 seconds to a minute). Try to knead it into the shape of the loaf you're making. I'm using a greased 2lb loaf tin, so I've kneaded the shape into an oval.
- Place the dough into the greased loaf tin. TOP TIP (dust the top with flour to stop the top sticking when rising. Loosely cover ( I used kitchen towel this time) and leave for around 40 mins.
- Check the progress of the loaf after 40 minutes. It should be almost there. Switch on and preheat your oven to:175 degrees C (fan oven), 190 non-fan or 375 degrees F. Come back in 15-20 mins.
- Now it's time to pop it in the oven. It should take around 30-35 minutes. The top should be a golden brown and quite solid at this point. A sure-fire way to check it's cooked through is once you've taken it out of the loaf tin, flick the middle of the bottom of the loaf. The sound should be hollow.
Ingredients
- 6 large eggs
- 2 tablespoons Greek yogurt (or mayo)
- 1 tablespoon whole-grain mustard
- Salt and pepper
- 1 stalk celery, washed and chopped
- ¼ cup minced yellow onion
- A tiny squeeze of lemon juice
- 2 small handfuls of lettuce
- 8 slices of whole grain or sourdough bread, toasted
- 2 cloves of garlic, peeled
Instructions
- Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for exactly eight minutes. Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or so - long enough to stop the cooking. Crack and peel each egg, place in a medium mixing bowl.
- Add the yogurt or mayonnaise, the mustard, a couple generous pinches of salt and pepper, celery, onion, and lemon juice. Mash with a fork. Don't completely overdo it, you want the egg mixture to have some texture. If you need to add a bit more yogurt to moisten up the mixture a bit, go for it a bit at a time. Taste, and adjust the seasoning - adding more salt and pepper if needed.
- To assemble each egg salad sandwich: rub the toasts with garlic, place a bit of lettuce on a piece of toast, top with the egg salad mixture, and finish by creating a sandwich with a second piece of toast. Repeat with remaining slices.
Une belle façon d'utiliser des restes. Ça fait de joli sandwich pour les lunch.
Edit : c'était très bon. Mais ma capacité à fermer le pain a laissé une épaisseur trop importante en dessous du sandwich.
À refaire !
J'ai envie de grillade en ce moment. Ce burger ferai parfaitement l'affaire.
À essayer !!!
Ingredients
- ¼ cup lowfat plain Greek yogurt
- 1 teaspoon white wine vinegar
- ½ teaspoon sugar
- ½ small red onion, divided
- 1 ripe avocado, cut into 1-inch chunks
- 1 cup thinly sliced cucumber
- 1 portobello cap
- 1 cup frozen shelled edamame, thawed
- 2 cloves garlic
- 2 boneless, skinless chicken breasts (6 ounces each), quartered
- 2 tablespoons reduced-sodium soy sauce
- ¼ teaspoon cayenne pepper
- 1 tablespoon olive oil
- 4 whole-wheat English muffins (or wholegrain buns), split
- Lettuce leaves (optional)
Instructions
- Heat oven to 400°F.
- In a bowl, whisk together yogurt, vinegar and sugar.
- Dice half the onion; add diced onion, avocado and cucumber to yogurt mixture; toss to coat.
- In a food processor, process portobello, edamame, garlic and remaining half of onion until finely chopped.
- Add chicken, soy sauce and cayenne.
- Pulse until chicken is chopped and ingredients are combined, about 12 times.
- Form mixture into 4 patties.
- Heat oil in a large oven-safe skillet over high heat.
- Add patties and cook, turning once, until both sides are browned, 2 to 3 minutes per side.
- Place skillet in oven; bake until patties are cooked through, 12 to 14 minutes.
- Place lettuce, if desired, and patties on bottom halves of muffins; top each with 1/2 cup avocado mixture and remaining muffin half.