{"id":1699253,"date":"2023-05-10T06:00:00","date_gmt":"2023-05-10T06:00:00","guid":{"rendered":"https:\/\/www.myzen.tv\/?p=1699253"},"modified":"2023-05-09T10:22:52","modified_gmt":"2023-05-09T10:22:52","slug":"les-cailles-farcies-au-raisin-de-jean-michel","status":"publish","type":"post","link":"https:\/\/www.myzen.tv\/fr\/les-cailles-farcies-au-raisin-de-jean-michel\/","title":{"rendered":"Les cailles farcies au raisin de Jean-Michel"},"content":{"rendered":"\n

Aujourd’hui, nous allons cuisiner des cailles farcies au raisin<\/strong>, une recette id\u00e9ale pour 6 personnes.<\/p>\n\n\n\n

Retrouvez cette recette de Jean-Michel dans l’\u00e9mission Les Carnets de Julie direction Fontainebleau<\/a>, <\/p>\n\n\n\n

Retrouvez l’ensemble des recettes MyZen TV juste ici<\/a>.<\/p>\n\n\n\n

Ingr\u00e9dients :<\/h2>\n\n\n\n
  • 6 cailles vid\u00e9es<\/li>
  • 1 foie de volaille<\/li>
  • 250 g de poitrine de porc<\/li>
  • 200 g de grains de raisins chasselas<\/li>
  • 2 carottes<\/li>
  • 2 \u00e9chalotes<\/li>
  • 1 poireau vert<\/li>
  • 20 cl de vin<\/li>
  • Huile<\/li>
  • 30 g de farine<\/li>
  • 30 g de beurre<\/li>
  • 2 jaunes d\u2019\u0153ufs<\/li>
  • 1 cuill\u00e8re \u00e0 soupe de miel<\/li>
  • 10 cl de cr\u00e8me liquide<\/li><\/ul>\n\n\n\n

    Pr\u00e9paration <\/h2>\n\n\n\n
    • Tout d’abord, d\u00e9sossez les cailles : pour cela entaillez la peau et derri\u00e8re les cuisses, puis retirez la carcasse, celle-ci devra partir toute seule. <\/li>
    • Coupez les carcasses et faites-les rissoler avec les carottes et le poireau \u00e9minc\u00e9 dans un peu d\u2019huile sur feu vif. D\u00e9glacez au vin blanc et couvrez d\u2019eau \u00e0 niveau. Laissez bouillir le temps de continuer la recette. Couvrez en cours de cuisson. <\/li>
    • Pelez les grains de raisins (si vous n\u2019utilisez pas du chasselas il peut \u00eatre utile de les plonger 30 secondes dans une casserole d\u2019eau bouillante). <\/li>
    • \u00c9mincez les \u00e9chalotes. Faites-les fondre dans une po\u00eale avec un peu d\u2019huile sans coloration. <\/li>
    • Retirer les nerfs de foie de volaille et coupez-le en 4. Augmentez le feu sous les \u00e9chalotes et versez les foies des volailles, c\u0153urs et g\u00e9siers de cailles. Laissez cuire 1 minute \u00e0 feu vif en remuant souvent. Salez, poivrez. <\/li>
    • Mixez finement le tout avec 1\/3 de la poitrine coup\u00e9 en d\u00e9s. Ajoutez le reste de la poitrine et mixez rapidement pour conserver des morceaux. <\/li>
    • R\u00e9cup\u00e9rez cette farce et d\u00e9posez une belle quenelle au centre de chaque caille. Enfoncez-y 3 grains de raisins. Refermez les cailles et ficelez-les en repliant les pattes en forme de \u201clotus\u201d. <\/li>
    • Placez ces cailles dans une cocotte, recouvrez de bouillon sans le filtrer. Chauffez sans bouillir (85 degr\u00e9s) et laissez cuire ainsi 40 minutes. <\/li>
    • Egouttez les cailles et faites-les dorer dans un m\u00e9lange de beurre et d\u2019huile. <\/li><\/ul>\n\n\n\n

      Pour la sauce : <\/h3>\n\n\n\n
      • M\u00e9langez les jaunes d\u2019\u0153ufs et la cr\u00e8me. Faites un roux en faisant fondre le beurre sur le feu, versez la farine et remuez au fouet jusqu\u2019\u00e0 ce que le m\u00e9lange mousse. Versez alors 1\/2 litre de bouillon, le m\u00e9lange jaunes-cr\u00e8me puis fouettez sur feu vif jusqu\u2019\u00e0 ce que le m\u00e9lange \u00e9paississe. <\/li>
      • Faites dorer le reste des raisins dans une po\u00eale avec un morceau de beurre, ajoutez le miel et laissez caram\u00e9liser quelques instants.<\/li>
      • Coupez les cailles en 2 \u00e0 l\u2019aide d\u2019un s\u00e9cateur \u00e0 volaille.  <\/li>
      • Accompagnez de sauce et de raisins po\u00eal\u00e9s. Accompagnez de haricots verts comme Jean-Michel. <\/li><\/ul>\n","protected":false},"excerpt":{"rendered":"

        Aujourd’hui, nous allons cuisiner des cailles farcies au raisin, une recette id\u00e9ale pour 6 personnes. Retrouvez cette recette de Jean-Michel dans l’\u00e9mission Les Carnets de Julie direction Fontainebleau, Retrouvez l’ensemble des recettes MyZen TV juste ici. Ingr\u00e9dients : 6 cailles vid\u00e9es 1 foie de volaille 250 g de poitrine de porc 200 g de grains de […]<\/p>\n","protected":false},"author":14,"featured_media":1699262,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"episode_type":"","audio_file":"","cover_image":"","cover_image_id":"","duration":"","filesize":"","date_recorded":"","explicit":"","block":"","itunes_episode_number":"","itunes_title":"","itunes_season_number":"","itunes_episode_type":"","filesize_raw":"","footnotes":""},"categories":[1269],"tags":[1307,187,229],"group":[314],"support":[1270],"class_list":["post-1699253","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes","tag-carnets-de-julie","tag-cuisine","tag-recette","group-cuisine","support-recette"],"yoast_head":"\nLes cailles farcies au raisin de Jean-Michel - MyZen TV<\/title>\n<meta name=\"description\" content=\"Nous allons pr\u00e9parer une recette gourmande et g\u00e9n\u00e9reuse des cailles farcies au raisin. 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