{"id":1515,"date":"2017-03-14T10:54:32","date_gmt":"2017-03-14T09:54:32","guid":{"rendered":"http:\/\/ec2-34-251-222-222.eu-west-1.compute.amazonaws.com\/?p=1515"},"modified":"2017-03-14T10:54:32","modified_gmt":"2017-03-14T09:54:32","slug":"recette-de-gigot-dagneau-essence-vin-rouge-et-boulghour-revenu-dorient","status":"publish","type":"post","link":"https:\/\/www.cote-mas.fr\/en\/recette-de-gigot-dagneau-essence-vin-rouge-et-boulghour-revenu-dorient\/","title":{"rendered":"Recette de Gigot d&#8217;Agneau, essence vin rouge et boulghour revenu d&#8217;Orient"},"content":{"rendered":"<blockquote>\n<div>Au restaurant cette semaine, le chef Alexandre Fontaine vous propose entre autre, ce gigot d&#8217;agneau, essence de vin rouge et boulghour revenu d&#8217;Orient.<\/div>\n<div>Il nous livre sa recette qui r\u00e9v\u00e8le une petite astuce pour la r\u00e9alisation de l&#8217;essence de vin rouge :<\/div>\n<\/blockquote>\n<div><\/div>\n<div>Le gigot d&#8217;agneau est cuit dans du vin blanc du domaine, de l&#8217;ail, du beurre et du romarin, d&#8217;abord snack\u00e9 dessus-dessous puis pass\u00e9 au four pendant 15 mn.<\/div>\n<p><!--more--><\/p>\n<div>L&#8217;essence de vin rouge se r\u00e9alise \u00e0 partir d&#8217;un vin rouge r\u00e9duit dans une casserole et m\u00e9lang\u00e9 avec le jus d&#8217;agneau auquel le chef Alexandre ajoute 3 carr\u00e9 de chocolat noir afin d&#8217;att\u00e9nuer l&#8217;amertume du vin.<\/div>\n<div>Avec le boulghour, le chef m\u00e9lange des carottes, des oignons, du c\u00e9leri branche, du cumin et du ras el-hanout d\u00e9glac\u00e9 dans un bouillon de volaille, des amandes effil\u00e9es, torr\u00e9fi\u00e9es et du citron confit.<\/div>\n<div><img decoding=\"async\" class=\"alignnone size-full wp-image-1518\" src=\"http:\/\/ec2-34-251-222-222.eu-west-1.compute.amazonaws.com\/wp-content\/uploads\/2017\/03\/gigotdagneau.jpg\" alt=\"gigot dagneau\" width=\"590\" height=\"586\" \/><\/div>\n<div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Au restaurant cette semaine, le chef Alexandre Fontaine vous propose entre autre, ce gigot d&#8217;agneau, essence de vin rouge et boulghour revenu d&#8217;Orient. Il nous livre sa recette qui r\u00e9v\u00e8le une petite astuce pour la r\u00e9alisation de l&#8217;essence de vin rouge : Le gigot d&#8217;agneau est cuit dans du vin blanc du domaine, de l&#8217;ail, [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":1519,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[39,8],"tags":[],"class_list":["post-1515","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recette","category-restaurant"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Recette de Gigot d&#039;Agneau, essence vin rouge et boulghour revenu d&#039;Orient - C\u00f4t\u00e9 Mas<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.cote-mas.fr\/recette-de-gigot-dagneau-essence-vin-rouge-et-boulghour-revenu-dorient\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recette de Gigot d&#039;Agneau, essence vin rouge et boulghour revenu d&#039;Orient - C\u00f4t\u00e9 Mas\" \/>\n<meta property=\"og:description\" content=\"Au restaurant cette semaine, le chef Alexandre Fontaine vous propose entre autre, ce gigot d&#8217;agneau, essence de vin rouge et boulghour revenu d&#8217;Orient. 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