Popotte (between) Potes

All the recipes from POPOTTE ENTRE POTES in english!


Roasted pork with balsamic-baked onions and potatoes


« Comfort food » at its best! Not really summery, I grant you, but ideal if you crave for a simple and really good dish. The recipe comes from Jamie Oliver’s latest book « Jamie at home ». This book is really good, but since I am a massive fan of the man, I am not entirely objective!

For 6, you’ll need:

  • 1,5kg small potatoes (Charlotte variety works best for this recipe), peeled and cut into quarters,
  • salt and freshly ground black pepper,
  • olive oil,
  • 50g salted, cut into small cubes,
  • 6 garlic cloves, pressed,
  • 1 handful of fresh rosemary leaves, chopped,
  • 5 red onions, peeled and cut inro quarters,
  • 200ml balsamic vinegar (don’t use the most expensive!!).

For the meat:

  • 1 pork roast (weighing approx. 1.5kg),
  • 1 handful of fresh rosemary leaves, chopped,
  • 2 tablespoons fennel seeds,
  • olive oil,
  • 6 garlic cloves, pressed,
  • 1 small onion, minced,
  • 2 celery stalks, chopped,
  • 2 glasses of white wine.

Preheat oven to 200°C. Cook the potatoes in a large quantity of boiling water for 8 minutes. Drain and set aside.

To prepare the meat, place the chopped rosemary leaves on a wooden board. And salt and pepper, and fennel seeds. Roll the meat on the wooden beard to coat with the chopped herbs. Heat a little olive oil in an ovenproof dish on the stove. Brown the roast on all sides. Add pressed garlic, chopped onion and celery to the dish. Place the dish in the bottom of the oven and cook for 1 hour.

For the potatoes, get a big roasting tin. Heat some olive oil in it, add the butter, garlic and rosemary. Finally place the potatoes and onions. Mix well to coat with oil. Pour in the balsamic vinegar, salt and pepper. Bake in the upper side of the oven for 50 minutes. Stir the potatoes halfway through cooking.

After an hour, the meat should be cooked. If not, continue cooking for 15 minutes, keeping the potatoes warm. When the meat is ready, remove from pan and let stand for about ten minutes. Remove as much fat as you can from the dish, and crush remaining onions and garlic with a fork. Place the dish on the stove and deglaze with white wine. Simmer until liquid has reduced by half. Adjust seasoning if necessary. Filter the sauce and pour into a small bowl.

Slice the pork roast and serve with the potatoes and onions, and the sauce.

Dans : Savory
Par popottepotes
Le 12 juin, 2009
A 20:17
Commentaires : 0

Roasted chicken drums, the asian way


Quick, easy, quite cheap and delicious… What more could you ask for??

Serves 4:

  • 20-25 chicken drumsticks,
  • 60ml soy sauce,
  • 2 tablespoons runny honey,
  • 1 tablespoon vegetable oil,
  • 2 garlic cloves, finely chopped,
  • freshly ground black pepper.

In a bowl, mix all the ingredients for the marinade. Add the chicken drumsticks, and mix well to coat the chicken with the marinade.

Cover the bowl with clingfilm and refrigerate for a few hours.

Preheat oven to 200°C. Put the drumsticks in a shallow baking dish and pour in the remaining marinade. Bake for 20 to 30 minutes, until the marinade has thickened and the drumsticks are a little bit caramelised.

Serve with some rice, and eat with your fingers!


and we’ve found something really cute, right HERE!!!

Dans : Savory
Par popottepotes
Le 11 juin, 2009
A 20:53
Commentaires : 0

Roast chicken stuffed with rice and vegetables


We made this recipe quite a while ago, inspired by a Moroccan recipe we found on the internet. We chose the easiest way of doing it, using some frozen vegetables (use some ready-made vegetable mix or pick your favorite ones – many sorts of vegetables fit this recipe, really). Or you can simply omit the vegetables, and stick to rice and garlic.

  • 1 whole chicken,
  • 1 tsp salt,
  • 1/2 tsp freshly milled black pepper,
  • 1/4 glass olive oil,
  • 4 garlic cloves, finely minced,
  • 250 grams white rice (uncooked),
  • saffron,
  • 250 grams vegetables of your choice, cooked.

Start by washing the chicken. Pat it dry with some kitchen paper and set it aside.

Bring a large quantity of water to the boil and add some salt. Cook the rice for 10 minutes, until it begins to soften but is not completely cooked. Drain the rice and set aside.

In a separate bowl, blend the saffron and the pepper with the garlic and the olive oil. Coat the chicken with this mixture.


Mix the rice with vegetables, add some spices if you wish and stuff the chicken.

Place the stuffed chicken in a large oven-proof dish. Cook in the hot oven for about 1 hour, until the skin is crisp and brown.

Dans : Savory
Par popottepotes
Le 19 juin, 2008
A 21:08
Commentaires :1

Alsatian Onion Tart (or Ziewelkueche)


Onion Tart may be my favorite Alsatian recipe. A bunch of thinly sliced and caramelised onions, poured along with a mixture of eggs and cream into a pastry shell.  

You can use different kinds of pastry to bake this tart: shortcrust pastry, puff pastry or, even better, bread dough. You can add bacon or gruyère cheese on top if you fancy.

I prefer onion tart sold by the slice at the baker’s, made with bread dough. But for a quick dinner fix, feel free to use any kind of pastry you want.

This is a lighter and healthier take on the traditional recipe, with a shortcrust pastry made using whole wheat flour and olive oil.

For the pastry, you’ll need:

  • 200g whole wheat flour,
  • 2 tablespoons olive oil,
  • 1 glass lukewarm water,
  • 1 tablespoon poppyseeds,
  • 1 teaspoon salt

For the filling, you’ll need:

  • 5 small onions,
  • 1 tablespoon olive oil,
  • 1 egg,
  • 12,5cl heavy cream,
  • 1 small glass white wine,
  • 1 small glass water,
  • salt and pepper.

In the bowl of a food processor, combine flour, salt and poppyseeds. Add olive oil and process until the mixture resembles coarse meal, 8 to 10 seconds. Then add the water and pulse until you get a soft and elastic dough. Shape the dough in a ball, cover in plastic wrap and place in the refrigerator for 30 minutes.

Preheat oven to 160°C. When the dough has chilled, roll out the pastry and line your tart shell with it. Cook the pastry in the oven for 20 minutes.

Meanwhile, slice the onions as thinly as you can. Heat the olive oil in a large skillet over medium heat and cook the onions. Don’t let them get some colour. Add water and white wine, and let the onions simmer gently. They are ready when they are soft and all the liquid has absorbed.

Beat the egg in a small bowl, add the cream, salt and pepper. Beat well with a fork. Add in the onions and mix well.

Fill the pastry shell with the onion and cream mixture. Bake for 30 minutes.


Serve with some green leaves (aragula for us) and a glass of white wine (Riesling would be the best, I think).



Bacon on top or not?

Dans : Savory
Par popottepotes
Le 21 mars, 2008
A 21:13
Commentaires : 0

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