Maxime Chambreuil

Ingredients :

• 1 kg of semolina fine
• Vegetables, your choice among :
  • Turnips
  • Carrots
  • Onions
  • Zucchinis
  • Pumpkins
  • Tomatos
  • Aubergines
  • Chick-peas
  • Dry grapes
• Mix of spicies for couscous (35 épices)
• 1 glass of oil (60% olives oil, 40% plant oil)
• Coriandre
• parsley
• Meat (sheep, chicken or sardine)

Preparation

1. Mix the semolina with 2 glasses of hot water and salt during 30 min.
2. Cut onions and make them gild with the meat and half of the oil glass in the lower part of the couscoussière (10 min).
3. Add carrots, grated tomatos, spicies, salt, the rest of oil, parsley and coriandre. Let them bake for 10~15 min.
4. Add the rest of vegetables with 1.5L of water.
5. Put the semolina in the upper part of the couscoussière by rubbing it by hands to separate it.
6. Let everything bake until the steam goes out from the semolina.
7. Take the semolina out and lower down the heating for the meat.
8. Separate the semolina by hands with 2 glasses of cold water, butter and salt.
9. Redo steps 5 and 6.

Ingredients :

• Chinese green tea
• Sugar
• Mint leaves

Preparation :

1. Boil water
2. Put 2 soup spoons of green tea in the teapot
3. Pour one ebullient water glass in the teapot. Empty the water of the teapot in transparent glass. If you can see through the glass, then the tea is washed. Otherwise, repeat this step.
4. Add 3 soup spoons of sugar in the teapot, then the boiling water.
5. Carry the teapot to boiling so that sugar caramelizes with the tea.
6. Add the leaves of mint, let infuse and serve.

Avant de partir pour Puerto Vallarta, j’ai retrouvé Valéria avec ses parents à San Miguel de Allende. On a profité de la Fiesta de San Miguel Arcàngel pour prendre un bain de foule et le soleil…