Meat and potato parmentier. Parmentier Casserole Step by Step Recipe

A familiar-looking casserole? Like in the school cafeteria or like the famous English shepherd's or country pie. In fact, this is a traditional French casserole prepared according to the same principle. Interestingly, the French and the British do not swear, who stole the idea from whom? The Russians say about our version of the casserole that it is "imported, we were taught", despite the fact that potatoes became widespread among the aristocracy in Russia 100 years earlier than in France. And for 100 years and with the love of the Russian people for puffiness (starting with kulebyaks and kurniks and ending with the notorious modern salads), we ourselves could come up with this. But who knows now, the Russians did not like to write recipes in those days, so even if we invented something at that time, the glory would still go to French chefs who loved to stain paper from ancient times.
But in general, I wanted to tell about the name and about one interesting person. Two days ago I posted soup, see the same word in the title? This is the name of a French pharmacist, Antoine-Auguste Parmentier, who once, while serving as a doctor in the army during the Seven Years' War, was taken prisoner by Prussia. It must be said that while the French were feeding pigs with potatoes, Eastern Europe had long mastered potatoes and fed their captives with the same potatoes. Antoine-Auguste was so imbued with potatoes for several years of captivity that, returning to Paris, he began to promote it to the masses in every possible way. It should be noted that many marketers would envy his methods, then he will arrange a dinner party, and everything is made of potatoes, then he will give a bouquet of potato flowers to the royals, or even put guards near the potato patch, and remove it at night, knowing that the people, thinking that they are guarding something valuable, they will immediately drag it away, how to remove the guard. And he did achieve his goal, in 1772 in France potatoes were recognized as edible, and in 1785 they were already fighting hunger in the north of the country with his help. Here, by the name of this famous Frenchman, many potato dishes there are called Parmentier (Parmentie). So if you see this word in the name of the dish, most likely you will be fed potatoes :)

For a round of French cuisine in the community gotovim_vmeste2

Ingredients for 4 servings (deep form 20x20):

800 g mashed potatoes
500 g minced pork
1 onion
2 shallots
2 garlic cloves
6 pcs tomatoes
2 tbsp. l. vegetable oil
salt pepper

Heat up the oil in a deep frying pan.
Peel onion and garlic and finely chop. Fry in oil until soft.
Add minced meat and fry everything together, stirring occasionally, until minced meat is browned.
Remove the skin from the tomato, to do this, make shallow cruciform cuts on them and dip them in boiling water for a couple of minutes.
Finely chop the tomatoes and add to the meat. Simmer everything until the liquid evaporates and the mass becomes dark red and homogeneous.
We spread the meat in a form, put the puree on top. Smooth out and put in the oven. heated up to 180 degrees. Bake for approximately 45 minutes.

Parmentier casserole, which in most cases features cooked meat, usually leftovers from yesterday's roast, is a great way to use up leftover meat after the holidays. I cooked my casserole on the base. For the preparation of parmentier, you can also use the remains of roasted poultry, pork or lamb. You can add your favorite spices to the meat or also vegetables that require pre-cooking before baking. This is my version of parmentier, with languishingm bow, whichth adds sweetness, and with mustard, which makes the taste of the meat layer of the casserole more intense.

There are similar casseroles in other cuisines of the European region. This is a French variety, which is also called"our parmentier" (hachis Parmentier). And the casserole itself bears its name from the name of the famous French agronomist and pharmacist of the Enlightenment Antoine Parmentier. At one time he made a lot of efforts to spread and popularize potatoes inEuropean continent. Therefore, there are many dishes with the prefix Parmentier, the main ingredient in the preparation of which is potatoes.

To prepare this casserole, you can use mashed potatoes cooked yesterday, but with fresh it will be tastier, becauseon boiled potatoes, after cooling, a specific aroma appears, which not everyone likes. Also, to diversify the dish, part of the potatoes can be replaced with celery root or parsnips.

4 servings:

For meat:

• 300 grams
• 2 small onions, cut into half rings
• 30 grams butter
• 200 ml beef broth or water
• 1 tbsp not spicy mustard
• 1 tsp Sahara
• Salt to taste
• Black freshly ground pepper

For potatoes:

• 600 grams potatoes, peeled, cut into cubes
• Salt to taste
• 30 grams butter
• 100 ml milk
• 1 egg
• 50 grams of hard cheese (Grana Padano, Parmesan or other hard cheese)

1) Preheat the oven to 180 ᵒС.

2) Heat butter in a large skillet over medium heat, add onion, sugar and salt to taste. Fry, stirring, until the onion is golden.

3) Add the meat and simmer, stirring, for 2-3 minutes, until the meat is heated through.

4) Add broth and mustard, bring to a boil, reduce heat to a minimum and simmer the meat with onions until the liquid has almost completely evaporated.

Hachis Parmentier. Pronounced like "Ashi parmentier" - with "n" in the nose. Listen, is it elegantly pronounced?
Translated from French, approximately "parmentier ruble", or a casserole of minced meat and mashed potatoes. Although there are many recipes, and instead of minced meat, finely chopped, cooked meat is also used.
The recipe looks a bit complicated, but it's really just "appearance".
The basis:
a layer of mashed potatoes and a layer of minced meat(or finely chopped meat - stewed or boiled, or fried) - all this is baked in the oven. The meat layer can be placed as desired - either on one layer of mashed potatoes (from below or on top), or between two layers of mashed potatoes.

Doing the usual puree(p.s. you can add a little garlic and / or a little grated nutmeg to the puree. You can add a fresh egg, you can without it).
Prepare the meat filling separately.
Grease a baking dish (high walls), put a layer of mashed potatoes, a layer of meat filling, a layer of mashed potatoes.
Sprinkle with hard cheese on top (you can additionally sprinkle with breadcrumbs, you can also grate a little butter on top).
Bake in the oven (for example, at a temperature of ~ 200C ~ 20 minutes) until golden brown.
Once cool, take it out of the mold. Cut into portions. Serve with vegetables and salad

Meat filling:

Stew (or boil, or fry) finely chopped meat.
Add finely chopped onion, fried until soft in oil, salt, pepper
You can also add lightly fried carrots, and stew for a couple of minutes. Before turning it off, you can add a little garlic if garlic is not added to the puree and there is a desire to add.
p.s. some initially stew (or fry) meat with tomato, some prefer without (or just boiled meat).
There are many options with meat filling: beef, chicken, leftover duck, pork, fish, finely chopped meat or minced meat. You can add a little smoked brisket, a little mushrooms, etc. to the base of the meat filling. Spices in minced meat are also to taste.

In one of the French recipes, they use chicken meat, adding a little bacon. This recipe also includes: nutmeg and parsley.
Example: 2 chickens (white meat). 100 g bacon. 1 kg of potatoes. 2 bows. 1 egg. 2 garlic. 1 bunch of parsley. 80 g butter + 10 g for the dish. 40 g cheese. 1 walnut or nutmeg. salt pepper. Portion for 4 people

Potato casserole with meat

1 kg potatoes
1 egg
1 teaspoon butter
200 gr ground beef
150 gr frozen champignons
1 medium onion
1 small carrot
1 teaspoon flour
Vegetable oil
50 gr cheese

Boil potatoes in salted water, mash as for mashed potatoes, add butter and egg, mix. Pass the onion in half rings and finely grated carrots, when the onion becomes golden, add finely chopped champignons (defrosted), after a couple of minutes add the minced meat, salt, fry until the minced meat is ready. If you like a casserole with a dry filling, then it is ready. I prefer it to "spread" a little. Add flour, mix thoroughly and dilute a little with water so that the flour boils and the meat is like in a sauce. Put half of the potato mass in a baking dish, meat on top and cover with the remaining potatoes. Sprinkle with grated cheese. Bake in oven over medium heat until cheese is browned. Bon appetit!
p.s. A lighter option - do not add oil to the potatoes, but make the filling from boiled beef ground in a meat grinder with sour cream. It's no less delicious!

If desired, instead of potatoes, you can mash another vegetable, or use a vegetable mixture

INGREDIENTS

• 800 g potatoes
• 150 g butter
• 200 ml cream 10% fat or milk
• 400 g boiled or baked beef (e.g. leftover roast beef)
• 1 large onion
• 3 art. l. breadcrumbs
• a pinch of nutmeg
• salt, freshly ground black pepper

STEP-BY-STEP COOKING RECIPE

Peel potatoes and boil in salted boiling water until tender. Drain the water, dry the potatoes a little. Prepare mashed potatoes, add 50 g of butter and pour in hot cream - the mashed potatoes should be quite thick.

Cut beef into small pieces, onion into small cubes. Heat a frying pan with 25 g of oil and fry the onion, 5 minutes. Add meat and stir, season with salt and pepper.

Grease a baking dish with oil. Pour in half of the puree and spread evenly. Lay out the meat. Then another layer of puree.

Sprinkle the casserole with breadcrumbs, spread the pieces of the remaining butter on top. Preheat oven to 200°C. Bake 40–50 min. until golden brown. Serve hot with a green salad.

Note to the owner

Everyone knows the story of how Peter I brought potatoes from Europe and at what cost he “accustomed” the people to it. But in civilized Europe, in particular in France, there was exactly the same situation: the peasants refused to plant an outlandish vegetable, and if they did, it was only for livestock feed, and the French parliament in 1748 even forbade growing it as causing diseases, including and leprosy.

The situation changed thanks to Antoine-Auguste Parmentier, an apothecary of the French army. During the Seven Years' War in 1757 he was captured by the Prussians. The main food for the prisoners there was potatoes. And Parmentier just fell in love with her taste!

Returning to Paris, he began to cultivate an unknown tuber and conduct research. Thanks to his experiments in 1772, the Paris Medical Faculty recognized that potatoes are harmless to health and have high taste and nutritional qualities.

Parmentier engaged in active propaganda of his "protégé". He invited influential people to a dinner party and served them twenty dishes of potatoes. The news of the extravagant apothecary reached King Louis XVI, who supported Parmentier. Near Paris, he was given land for planting potatoes. To attract the attention of the peasants, the field was guarded by guards. But only during the day! And at night, the curious, of course, came to the field and dug up the tubers. So the potato got to the people.

In honor of Parmentier, a station in the Paris metro was named, and a monument was erected in his hometown of Montdidier. And in cooking, two dishes are known under his name: soup and casserole - well, of course, from potatoes.

This hearty and very tasty casserole appeared in France thanks to the pharmacist Paramantier. To popularize among the Parisians dishes from potatoes, to which they were then still wary, Parmentier came up with a move that was striking in its ingenuity. Which one - you will find out at the end of the casserole recipe, which the French are proud of to this day.

Ingredients:

• Boiled meat - 500 g
• Pork fat - 30 g
• Greens - to taste
• Water - 2 glasses
• Potato - 1 kg
• Egg - 1 pc.
• Salt - to taste
• Pepper - to taste
• Onion - 1 pc.
• White wine - 1/2 cup
• Butter - 50 g
• Broth - 1 cup
• Cheese - 150 g
• Tomato puree - 1 tbsp.
• Flour - to taste

Cooking method

1. Peel the onion. Cut into medium cubes.
2. Fry the onion in lard, add flour and continue frying.
3. Pass the meat through a meat grinder, mix with onion and flour fried in lard.
4. Pour the mixture with water, wine, add herbs, tomato puree.
5. Put out the resulting mixture.
6. Put the meat mass in a baking dish and top with mashed potatoes (boiled in broth).
7. Send to the oven to bake at a temperature of 180 0 C.
8. 10 minutes after the dish was sent to the oven, coat with egg, sprinkle with cheese and bake until the casserole is ready for 20-30 minutes.

How and with what to serve

The French serve the Parmentier casserole with a simple green salad seasoned with a rather spicy vinegar dressing and a quarter clove of garlic finely chopped. This salad will make your casserole even tastier.

Interesting history of the dish

The Parmentier casserole was named after Antoine-Auguste Parmentier, a French pharmacist who discovered the nutritional properties of potatoes while in captivity in Germany. Parmentier was convinced that potatoes would help fight hunger effectively.

Having tasted the potato, King Louis 16 immediately approved the new vegetable. But it remained to convince the Parisians. To do this, the pharmacist sent a small armed detachment to guard the potato field. The Parisians wondered why it was necessary to guard him? The logic was this: since it is guarded, then it is something valuable.

With the onset of night, the soldiers left, and everyone rushed to "steal" the tubers. So potatoes and dishes from it won the hearts of the French.

Bon appetit!