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Home > culinar preparations with Argan Oil |
The argan oil comes from the south-east of Morocco and has been used for over 10 centuries by Berber women to protect face, hands and body assaults from the wind, sun and sand.
The modern woman has adopted Argan oil for the cosmetic benefits. She uses it in the form of pure oil id'Argan or in the form of cosmetic cream.
It's been scientifically proven that food supplements act from the inside on the quality of our skin!
Color of honey, golden as the desert, argan oil has a pleasant taste, slightly fruity with a nutty accent. It offers premium qualities remarkable because it resistant to oxidation and keep better than olive oil. It also adds an original touch to salads, it accompanies the meat as well as vegetarian dishes. It usually employs nature or with lemon juice.
Its consumption would help lower cholesterol and prevent heart disease. It would be more appropriate for people at risk of atherosclerosis.
You can combine business with pleasure by taking advantage of the benefits of Argan oil, which may act on inside your body.
This oil is named Liqueur of Prosperity by the Chocolatier Jean-Claude Briet who invented a chocolate scent of Argan oil.
Increasingly known, it now appears on the menu of several restaurants in Europe, New York and Montreal.
Great chefs have embarked on a culinary adventure crétaion relying on Argan oil which can qu'agrémenter your entries and your desserts giving them a unique originality.
Desserts based on Argan Oil
Chocolate Tarts and white-eating [ blanc-manger ] of Aargan Oil
Recipes of Christian Willer and Joël Manson
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Source : lefigaro.fr ( Madame Figaro ) Author : Jacques Caillaut
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For 6 persons
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Long, delicate
Preparation Time: 2min
Cooking time: 40min
pause time: 2min
Equipment: Four tartlet molds of 10 cm in diameter.
The dough sandy chocolate :
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- 250 g of Flour,
- 50 g of cacao,
- 125 g of Soft butter,
- 100 g of Powdered sugar,
- 1 Whole egg and beans,
- 2 g of salt
Preparation :
Whisk egg, salt and sugar in a bowl.
Sift flour and cocoa, and stir in the beaten egg.
Mix with fingertips for sanding.
Add the butter into plots and knead until the dough is smooth.
Wrap it in a film-paper.
Let stand 30 minutes.
Spread the dough to roll over 3 to 4 mm thick.
Cut 4 circles of 12 cm and garnish with tart molds.
Line the dough with aluminum foil, cover dried beans, cook 20 minutes in the oven at 150 ° C (th. 5).
Remove beans and paper. Set aside.
The cream chocolate ganache:
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- 250 g Bitter chocolate,
- 200 g Heavy cream,
- 80 g of butter.
Preparation :
Bring cream to a boil in a heavy bottomed saucepan and simmer. Add the chocolate into small pieces, stirring with a spatula until it is melted and the water spatula. Cool and whisk vigorously. Stir butter into plots.
Spread this preparation in the 4 fund tart. Let them cool, put them in the fridge.
The foam fruit of Passion:
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- 30 cl Of pulp of Passion-fruit,,
- The juice of half a lemon,
- 4 Gelatin sheets soaked in cold water,
- 80 g Of sugar Semolina,
- 220 g Single cream,
- 3 Egg whites,
- 80 g Of sugar
Preparation :
Soften the gelatin leaves in cold water, squeeze, making them melt over low heat, then mixed with fruit pulp.
Add the lemon juice and sugar.
Stir in whipped cream chantilly. Beat the whites of snow by adding sugar. Incorporate gently in the white foam.
Garnish with a nice thickness of the foam chocolate tarts. Book cool.
white-eating [ blanc-manger ]:
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- 100 g Fresh almonds,
- 100 g Of almond paste,
- 20 cl heavy cream,
- 2 Drops of orange flower,
- 1 Vanilla bean,
- Agan oil.
The garnish: 4 beautiful strawberries, 200 g woods strawberries
Préparation :
Crush almonds mortar. In a heavy bottomed saucepan, bring the cream to a boil, reduce heat, add vanilla bean and chopped almonds. Let infuse for 10 minutes. Remove vanilla. Émulsionner with a net from argan oil and orange blossom. Pour into a bowl, put on ice. Cool.
Finish: putting a strawberry surrounded by woodland strawberries at the centre of tarts. Arrange them on separate plates. Identifying a cordon of white-eat.
Salads and entrances based on the Argan oil
Green salad with Parmesan and argan oil
Ingrédients ( for 2 persons )
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- 100 g of green salad,
- 3 Tablespoons of Argan oil,
- 50 g Toasted almonds ( or natural almonds )
- Bloc of parmesan
- Salt (less salt in the case of toasted almonds)
Preparation:
Mix the salad leaves, argan oil and salt.
Chop coarsely almonds.
Make 6 long chips (ribbons) Parmesan with a thrifty.
Presentation:
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Arrange the salad leaves into a bowl.
Arrange the strips of Parmesan on top, then sprinkle chopped almonds.
Bricks of sliced turkey with mushrooms, nuts and Argan Oil
Quantity for 6 persons
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Preparation time: 30 mn
Ingrédients Preparation time: 10 mn
Cooking time: 20 mn
Ingredients :
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300 g of turkey cut into small slices
1 kg of mushroom ( or Parisian mushroom ) sliced
1 onion
1 clove garlic
50 g butter
1 Soup Spoon of olive oil
2 Soup Spoon of Argan oil
125 g of crushed hazelnuts (1 packet)
12 sheets of Brick
Salt, pepper and chopped parsley
Preparation
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Preheat oven thermostat 6 (180 °C)
In a pan, melt half the butter with 1 Soup Spoon sunflower oil.
Cook onion, minced, and the crushed garlic crushed.
When onion begins to brown, add the mushrooms well drained.
Simmer for about ten minutes, until water mushrooms has evaporated somewhat.
Turn off the heat and add the turkey into small slices, crushed nuts, parsley and argan oil.
Salt and pepper to taste.
Melt half the butter.
Spread the 12 bsheets of brick, coated brush with melted butter and
Put 2 by 2 to have a shoe with double thickness.
In the middle of each shoe apportion future preparedness mushrooms / turkey / hazelnuts.
Fold the first sheet so as to form a rectangle (or a triangle, depending on your preference)
Then ask pleats below on the second sheet and fold again in the rectangle.
Once the bricks bent, baste the rest of the melted butter and putting 10 minutes to make them crispy.
Serve hot with a salad and a pure grape juice and fresh
Marinated salmon with dill and Argan oil
For 4 persons
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Preparation time: 30 mn
Marinade time: 24 h
Ingredients :
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- 400 g de fresh salmon
- 15 cl of Argan Oil
- 4 Shallots finely carved
-- 1 bunch coriander
-- 1 bunch chives
-- 15 g powdered sugar
-- 3 limes
-- 1/2 tray of cherry tomatoes
-- Salt, pepper and chervil
Realisation
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Chop finely cilantro and chives, reserve a few leaves for decoration.
Place in a large flat thin slices of the salmon cut into avoiding them from touching.
Salt, pepper and sprinkle coriander, chives and chopped.
Press three limes and distribute the juice on salmon with powdered sugar.
Then, using the brush distribute Argan oil.
Shoot the dish of salmon and book on the costs for 12 hours.
Turn the slices of salmon and add even a trickle of Argan oil with a brush.
Presentation
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Arrange the slices of marinated salmon on 4 plates.
Garnish with a little coriander, cherry tomatoes, and a touch of chervil. Serve chilled.
Calamari Salad with Aragn Oil
Preparation : for 4 persons
Ingredients :
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500 gr fresh Small squid
1 yellow pepper
1 red pepper
1 green pepper
2 eggplants
2 courgettes
4 tbsp olive oil
8 tbsp argan oil
Herbes de Provence
Preparation:
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If you have only big squid, cut up them into strips 2 cm wide.
Clean vegetables and mince well. Make the return to the olive oil.
Take back separately squid in a little olive oil. Salt and pepper.
Join the 2 preparations with herbes de Provence.
Water from argan oil.
Serve warm immediately.
Amlou based on Argan Oil
This delicious Moroccan preparation uses for breakfast or afternoon snack chocolate spread.
Preparation: For a pot of approximately 420g
Ingredients :
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125 gr of Almond good quality
50 gr of Mountain honey
250 ml of Aragn oil
Preparation
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Husk your almonds ridding them of their skin.
Make toast lightly in a dry skillet.
Then them crush finely until a smooth dough.
Add the honey and then gradually incorporate argan oil.
You get a slightly liquid pulp and delicious.
A taste sparingly because very caloric.
You can also prepare a lens to heat amlou by 60 cl of milk with 150 grams of amlou.
Make launder 5 egg yolks with 5O grams of sugar and then add with milk to amlou.
Cook like a cream french then go to sorbetière.
Lobster salad with celery and Argan oil
This delicious preparation is used as input to complement your meal.
Preparation : for 4 persons
Ingredients :
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- 12 Lobsters,
- 200 grammes of green salad,
- 2 Stalks,
- 2 Apples, ( season Fruit )
- Some walnuts into small pieces
- 4 tablespoons of oil Argan
- Salt and white pepper
Preparation and Cooking
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-- Cook the lobsters in boiling salted water for 10 minutes.
-- Drain them and let refresh them with cold water.
-- Rinse the leaves in a large amount of water, once drained, place them in a bowl.
-- Add the walnuts into pieces and celery ( cut into sections of 1 cm ) and the two apples ( cut into a small dice ).
-- Salt, pepper. Season all with 4 tablespoons of oil Argan.
-- Stir gently and then put a a cool ( refrigerator ) for 1 / 2 hour.
-- husk the Norway lobster tails and cut them in half along its length.
-- Make a salad on each plate and lay it the Norway lobster tails.
-- This preparation is a very refined entry.
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