This summer, you want to play the daring behind your barbecue but you do not know how?
Laurent Mariotte and his columnists give us their tips for gourmets in the program "La Table des bons vivant" on Europe 1. Say goodbye to the eternal merguez.
Summer is comming.
The temperatures are pleasant, the days are longer, it is undeniably THE time to get out the barbecue!
Only this year, you want to renew and surprise the taste buds of your guests.
But what can we offer them to change the classic merguez and chipolatas?
Laurent Mariotte and his columnists give us some advice on the program
La Table des bons vivant
.
But we especially listen to those of a specialist in meat, Jérémy Lacan from the MFK butcher, in Asnières-sur-Seine.
>> Find La Table des bons vivant in podcast and in replay here
Black pudding
"For a change, we can simply start with a black pudding," advises Jérémy Lacan.
"We choose it with a nice color, a nice smell and we go. The best is to put the grill of your barbecue a little high, to make light embers and to let it cook 10 minutes on each side. Other tips, you can make two minutes on each side of your sausage with the grid a little low to grill the skin well, and then, you leave to cook quietly 8 minutes on each side. "
Finally, we do not hesitate to prick the sausage, but with delicacy and at the end, to prevent it from losing all its juice.
As an accompaniment, you can set your sights on grilled apples on the barbecue.
Andouillette
"To begin with, you have to choose your andouillette well. For that, you have to go for meat classified as 5A. It is the best you can find," explains the young butcher.
"Just like the blood sausage, it should not be rushed too much when cooking. We will sear it little by little for a few minutes then, by raising the grid, we allow it to set for 10 minutes on each side."
Be careful, unlike the black pudding, the andouillette does not bite!
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The raw tab
"Another choice piece that I recommend, the raw tab still in its envelope of fat. This will allow the meat to roast in its fat for more flavor", notes Jérémy Lacan. But be careful, with this piece, it should not be marked in a "classic" way, like red meat that we tend to caramelize. "You have to go in moderation on a slightly low temperature so that the fat does not fall all at once on the embers", warns chef Yves Camdeborde.