{"id":156,"date":"2016-04-26T18:05:38","date_gmt":"2016-04-26T16:05:38","guid":{"rendered":"http:\/\/www.alcollot.fr\/Recettes\/?p=156"},"modified":"2019-10-19T16:44:53","modified_gmt":"2019-10-19T14:44:53","slug":"parmentier-dagneau-a-lorientale","status":"publish","type":"post","link":"https:\/\/www.alcollot.fr\/Recettes\/parmentier-dagneau-a-lorientale\/","title":{"rendered":"Parmentier d\u2019agneau \u00e0 l\u2019orientale"},"content":{"rendered":"<p class=\"paragraph_style\">Pour 8 personnes<\/p>\n<p class=\"paragraph_style_1\">Ingr\u00e9dients :<\/p>\n<ul>\n<li class=\"full-width\">\n<p class=\"paragraph_style_2\">1 \u00e9paule d\u2019agneau (1,2kg) d\u00e9soss\u00e9e<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_2\">2 oignons hach\u00e9s<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_2\">100g de raisins secs<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_2\">1 orange bio<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_2\">2 dosettes de safran<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_2\">1 cuill\u00e8re \u00e0 caf\u00e9 de cannelle<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_2\">2 cuill\u00e8res \u00e0 potage de s\u00e9same<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_2\">huile d\u2019olive-sel-poivre<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_2\">1 boite de pois chiche en conserve (285g \u00e9goutt\u00e9s)<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_2\">8 belles pommes de terre \u00e0 pur\u00e9e<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_2\">lait<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_2\">40g de beurre<\/p>\n<\/li>\n<\/ul>\n<p class=\"paragraph_style\"><span class=\"style_1\">Pr\u00e9paration :<\/span><\/p>\n<p class=\"paragraph_style\">couper la viande en petits cubes (1cm-1,5cm).<\/p>\n<p class=\"paragraph_style\">Faire tremper les raisins dans de l\u2019eau chaude (30mn)<\/p>\n<p class=\"paragraph_style\">Raper le zeste de l\u2019orange et presser le jus. Emincer les oignons.<\/p>\n<p class=\"paragraph_style\">Faire chauffer l\u2019huile d\u2019olive dans une sauteuse, y faire dorer les morceaux d\u2019agneau,<\/p>\n<p class=\"paragraph_style\">les retirer de la cocotte. A leur place, faire dorer les oignons puis ajouter le safran,<\/p>\n<p class=\"paragraph_style\">la cannelle, le sel, le poivre, le zeste et l\u2019agneau.<\/p>\n<p class=\"paragraph_style\">Bien m\u00e9langer, ajouter le jus d\u2019orange + 10 cl d\u2019eau.<\/p>\n<p class=\"paragraph_style\">Porter \u00e0 \u00e9bullition, couvrir et laiisser mijoter 1 heure en remuant souvent.<\/p>\n<p class=\"paragraph_style\">En fin de cuisson, ajouter les raisins \u00e9goutt\u00e9s + les pois chiches. R\u00e9server.<\/p>\n<p class=\"paragraph_style\">Cette op\u00e9ration peut se faire la veille.<\/p>\n<p class=\"paragraph_style\">Le lendemain : faire une pur\u00e9e avec les pommes de terre, le lait et le beurre.<\/p>\n<p class=\"paragraph_style\">Dans un plat allant au four ou dans des plats individuels, \u00e9taler l\u2019agneau,<\/p>\n<p class=\"paragraph_style\">puis recouvrir avec la pur\u00e9e et parsemer le dessus avec le s\u00e9same<\/p>\n<p class=\"paragraph_style\">l\u00e9g\u00e9rement grill\u00e9 \u00e0 la po\u00eale.<\/p>\n<p class=\"paragraph_style\">Enfourner dans un four \u00e0 180\u00b0 pendant 45 mn. (\u00e0 surveiller)<\/p>\n<p class=\"paragraph_style\">Servir avec une salade verte.<\/p>\n<p class=\"paragraph_style\">Variante : on peut remplacer l\u2019agneau par du veau ou de la volaille.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pour 8 personnes Ingr\u00e9dients : 1 \u00e9paule d\u2019agneau (1,2kg) d\u00e9soss\u00e9e 2 oignons hach\u00e9s 100g de raisins secs 1 orange bio 2 dosettes de safran 1 cuill\u00e8re \u00e0 caf\u00e9 de cannelle&#8230; <a class=\"read-more\" href=\"https:\/\/www.alcollot.fr\/Recettes\/parmentier-dagneau-a-lorientale\/\">[Continuer la lecture]<\/a><\/p>\n","protected":false},"author":1,"featured_media":157,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18],"tags":[],"class_list":["post-156","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-viandes"],"_links":{"self":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/156","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/comments?post=156"}],"version-history":[{"count":2,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/156\/revisions"}],"predecessor-version":[{"id":1574,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/156\/revisions\/1574"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/media\/157"}],"wp:attachment":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/media?parent=156"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/categories?post=156"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/tags?post=156"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}