Carnivore

h4. How to make homemade meatballs GRTA ! Basic recipe to accommodate your taste, desires and all sauces with minced meat "minute" GRTA prepared by the "Boucherie du Palais". # 1. Mix by hand the meat, 2 eggs, 1 onion and 1 clove of garlic finely chopped and add a little mustard. # 2. Shape medium sized balls by rolling them between your palms. # 3. Cook the meatballs with a little fat in a fryingpan at medium heat, turning them frequently in order to cook evenly on each side. # 4. Serve with vegetables, pasta and tomato sauce. The kids love it.

Ingredients : 

• 400 g wild boar stew GRTA
• 1 yellow onion 
• 2 carrots cut into pieces
• 40g of cheese butter
• 1 amber beer
• 1 dried noble laurel leaf
• 1 sprig of dried thyme
• flat-leaf parsley
• salt and pepper

Preparation :

1. In a casserole, lightly fry the chopped onion in a little butter. Then add the pieces of wild boar stew, carrots, salt, pepper, garlic, parsley, thyme and bay leaf. Sauté for 2-3 minutes.
2. Deglaze with the beer and simmer on a low heat for 1 to 1h30 hours.
3. After 1 hour of cooking, check that the liquids have reduced, add a tablespoon of flour to thicken if necessary or add half a glass of water if the sauce has reduced too much. Leave to cook for another 1 to 1h30.
4. Serve with the classic hunting side dishes, spätzli, red cabbage, saffron pears with honey, Brussels sprouts and caramelised chestnuts to name a few!

It's an autumn favourite of the MagicTeam, even better with a side of fresh, homemade spätzli from our MagicArtisan la Casa della Pasta.

h4. Do you wish for an exotic touch in your plate ? If so, be tempted by this delicious recipe. A recipe with Swiss Guarantee chicken fillets supplied by the « Boucherie du Palais » & BIO coconut milk. # 1. In a large fryingpan cook goldenbrown the fillets cut into pieces for about 5 minutes and save. # 2. In the remaining oil cook a finely chopped onion, add a soupspoon of yellow curry (optional), and continue to cook for 1 minute. # 3. Pour little by little the contents of a tin of coconut milk (0,16lt) whilst strirring. Boil it up. # 4. Put the chicken back add salt and pepper, and allow to simmer on a low/medium heat for about 20 minutes. Sprinkle with chopped coriander. h4. We wish you a good preparation. Enjoy your meal! Note : Curry is not included in the pack but available on the website.

h4. A healthy express recipe h5. Beef Swiss Label Guaranteed, freshly cut by the "Boucherie du Palais", in Carouge. h5. Separate the broccoli from the stems and cut them In two. h5. Fry one oignon and a finger of garlic finely chopped until transparent, cook the meat at a lively heat, keep warm. h5. Put a little olive oil in a frying pan, add the broccoli and half a glass of water, cook at medium heat with a lid for about 5 minutes. Be attentive, the vegetables should remain moist ; when they are cooked add the meat and reheat all together at a relatively hot temperature. h5. Obviously you can vary or add other vegetables, aromatic herbs of your choice, available on the website.

Cockerel baked in the oven, the juiciest way to eat this bird

Ingredients for 2 persons:

• 1 x Suisse Garantie cockerel (500gr)
• 1 x organic lemon
• 1 x organic garlic head
• 1 x teaspoon of mustard
• 2 x cc herbs of Provence

1. Preheat the oven to 240°.
2. With a sharp knife, split the poussin in 2 (by the back, without separating them). Press hard with your hands to flatten each half as much as possible. (You can use a saucepan).
3. Prepare a marinade with lemon juice, 1 clove of garlic finely chopped, 1 teaspoon of mustard, 2 teaspoons of herbes de Provence, salt, pepper. Mix well and pour over the cockerel, cover and leave to rest for 1 hour in a cool place.
4. Drain and place the poussin on a baking sheet. Grill in the oven (or on the barbecue) for approx. 20/30 minutes, turning regularly and brushing with marinade.

Ingredients in italics are not included in the recipe but can be added to your basket.

h4. Now at last a method to get the kids to eat endives! h5. Here is a simple and delicious recipe with Swiss endives and GRTA cooked ham from the “Boucherie du Palais”, freshly cut in slices. h5. For the bechamel: # 1. Melt 30g of butter in a pan. Remove the pan from heat and add 30g of flour. # 2. Pour milk (approx. 50cl.) progressively whilst stirring to prevent lumps. # 3. Return on the fire at a low heat and allow to thicken. h5. For the endives: # 1.Bleach the endives in boiling water for about 10/15 minutes. # 2. When cooked, envelope each endive with a slice of ham, place into a fire proof dish previously buttered. h5. Final stage: # 1. Cover with the bechamel sauce and sprinkle generously with grated Gruyère cheese. # 2. Cook in the oven, option grill, for approx. 15/20 min. until well browned. h4. We are grown up children and we too adore this recipe! Attention: the flour and the grated Gruyère cheese are not included in the pack but are available on the website.