Cyril Lignac shares 3 easy recipes from the new volume of his best-seller “Fait Maison”

He delighted us all summer with Everyone in the kitchen (M6). And he’s back at it again this fall by publishing a new volume of his bestselling book Home made (Editions de La Martinière). In this seventh opus, Cyril Lignac reveals 45 easy, quick and always very generous recipes, to share during a family dinner or a brunch with friends. Confit shoulder of lamb, satay langoustines, dark chocolate mousse… Here is a taste of this new volume “ gourmet crunchy »:

Confit lamb shoulder from Cyril Lignac

Preparation time: 30 minutes
Cooking time: 5 hours
For 2 people

Ingredients :

• 1 shoulder of lamb from Aveyron weighing 800 g to 1 kg
• 50 g of unsalted butter
• 2 cloves of garlic with skin (in the shirt)
• 1 sprig of fresh thyme
• 1 bay leaf
• Olive oil
• Fleur de sel and freshly ground pepper

For the cooking juice:

• 300 g of veal or lamb sauté
• 30 g of unsalted butter
• 1 onion
• 1 sprig of fresh thyme
• 1 bay leaf
• 1 tbsp. tablespoons of black peppercorns
• Neutral oil

For training:

• 1 candied lemon peel
• 1 tbsp. tablespoon of flaked almonds
• ¼ bunch of fresh coriander

Step 1
To prepare the cooking juice, in a hot frying pan, pour a dash of oil, then the pieces of meat cut into small cubes, caramelize them well and mix so that the cooking is even.
Add a nice knob of butter to increase the caramelization and finely slice the onion. Then add the thyme, bay leaf and peppercorns. Pour half of the meat with water and cook over very low heat for at least 1 hour (check that it does not stick to the bottom of the pan).

2nd step
Ask the butcher to prepare the lamb shoulder by defatting it and removing the blade, but you can keep the bone at the end that holds it. Preheat your oven to 130°C. Season the meat with fleur de sel and freshly ground pepper. In a hot casserole dish, pour a dash of oil and start to color it on all sides. Add the butter and continue browning, place the garlic cloves crushed with the palm of your hand, the thyme and the bay leaf, sprinkle the meat.

Step 3
Pour in the meat juice and cover the casserole dish, bake for 5 hours. Don’t forget to check as you cook to prevent it from burning at the bottom of the casserole dish. You can add a little water if necessary.

Step 4
At the end of cooking, program the oven to grill at 200°C, remove the shoulder from the casserole and place it in a dish, pass the juice through a strainer and pour it over the shoulder. Bake while grilling the shoulder, about 10 minutes. Sprinkle with juice.

Step 5
When serving the shoulder, place a thin julienne of candied lemon peel on top, the previously toasted flaked almonds and coriander leaves. Serve the shoulder with a salad, mashed potatoes or semolina.

Also discover: Cyril Lignac: here is the recipe for his easy and unfailing cookies

Large langoustines with satay by Cyril Lignac

Preparation time: 20 minutes
Cooking time: 8 minutes

For 6 persons

• 18 nice-sized langoustines
• Olive oil

For homemade satay:

• 50 g pine nuts
• 100g peanuts
• 4 g of smoked sweet pepper
• 25 cl of coconut milk
• 60g red curry paste
• 4 g of fine salt
• 1 kaffir leaf
• 1 tbsp. tablespoon of toasted sesame oil

For the service :

• 2 untreated limes

Step 1
To prepare the satay, roast the pine nuts and peanuts with the smoked chili pepper in a pan for a few minutes over high heat.
In a saucepan, gently heat the coconut milk. In a salad bowl, pour the hot coconut milk over the roasted dried fruits, add the red curry paste, fine salt, kaffir leaf and sesame oil. Mix everything in the blender and strain it or keep it as is.
If it’s too thick, add a little coconut milk. Reserve.

2nd step
Cut the langoustines in half lengthwise, remove the casings from the bodies and heads. Cook the langoustines quickly over high heat in a large frying pan with a little olive oil or on a griddle flesh side down.

Step 3
Immediately serve the langoustines hot topped with satay sauce, with lime wedges.

Advice
You can mix the satay (30 g) with a little melted butter (100 g). You can top langoustines or use this sauce with a grilled beef fillet or a roast pork chop.

Dark chocolate mousse by Cyril Lignac

Preparation time: 30 minutes
Cooking time: 5 minutes
Refrigeration time: 4 hours

For 12 people

For the custard:

• 125 g of full-fat liquid cream with 33% fat
• 125 g of whole milk
• 2 large organic egg yolks
• 25 g of powdered sugar

For the chocolate mousse:

• 200g dark chocolate
• 110 g of milk chocolate
• 450 g of cold whole liquid cream with 33% fat
• 300 g homemade custard

Step 1
To prepare the custard, pour the liquid cream with the milk into a saucepan, bring to the boil for a few seconds. In a salad bowl, whisk without blanching the egg yolks and sugar. Pour the hot liquids over it, mix, then pour everything back into the saucepan.
Cook the custard over low heat, stirring with a spatula and making figures 8, the result should be smooth after a few minutes. Pour the cream into a strainer over a clean salad bowl, leave to cool.

2nd step
Crush the chocolates if they are in large pieces and place them in a salad bowl. Melt them in the microwave or in a bain-marie.

Step 3
For the chocolate mousse, pour the cold cream into a cold mixer bowl and start mixing it in, it should be foamy but not whipped.
Warm the custard gently and pour it into the melted chocolate, both textures should be the same temperature, just warmed.
Mix gently and incorporate the foamy cream.

Step 4
Then pour into your salad bowl or dish or individually. Place it in a cool place without covering it to avoid condensation which would form and fall into the foam.
Leave in the refrigerator for at least 4 hours before enjoying!

Advice
If you have a thermometer, use it to check the final cooking temperature for the custard which should be 84°C.
You can also flavor your custard with vanilla pulp and serve it as is with a cake or fruit. Place the mousse in the middle of the table, sprinkle in winter with a topping of biscuit, sesame, fleur de sel and hazelnuts and, in summer, place fruit on top, for a surprise fruit salad.

Recipes taken from Homemade n°7, 45 quick and easy everyday recipesby Cyril Lignac, ©Cyril Lignac and Aude Rambour, Editions de La Martinière, in bookstores October 27, €12.90