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Tout Haché - Thierry de Vissant, Lucile Gargasson,
up and rolled into (little) balls or patties, meat, fish and
vegetables appear in many guises the world over. These delicious
morsels offer a never-ending variety of food possibilities!
Many countries have a fine tradition of mixing and binding
an array of ingredients to create simple but delicious dishes,
whether chopped up finely as tartare, fashioned into burgers
or rolled into meatballs, boulettes or dumplings. Borrowing
from such global culinary heritage and inspired by the popularity
of street food and New York-style delicatessens, the team
behind Café Moderne in Paris reinvents in Tout Haché
the modest meatball in a surprising number of variations.
Discover mouth-watering combinations of flavours in the simplest
of recipes: spicy chicken meatballs, lamb koftas, meatballs
with ricotta, salmon fishballs, Lebanese lamb tartare, prawn
and mango tartare, tandoori burgers, chorizo burgers, stuffed
tomatoes, mango and coconut milk, chocolate coconut truffles
and many more delicious dishes.
Proving that theres more to meatballs than tomato sauce,
this stylish collection of over 30 recipes also features a
variety of sauces and accompaniments, including creamed polenta,
classic frites and mixed fried vegetables.
Inspired by street food and New York delis, the Café
Moderne team have reinvented the ubiquitous meatball and created
recipes inspired by flavours from all around the world.
MODERNE is a chic restaurant in Bastille, Paris, run
by three friends, one a trained chef and two with a passion
for the street food of New York. The menu they have created,
offering a tempting variety of meatballs and burgers served
with mix-and-match sauces, is a celebration of the culinary
love affair that exists between Paris and New York.
Tout Haché Book Review
Tout haché means all chopped and this is what the
book is all about. It covers meatballs, tartares and burgers
together with some suggested sauces and side dishes. So most
of the recipes are to do with meat that has been minced .
. . or fish t5hat has been chopped.
I love burgers so to find a book featuring them caught my
eye although the book is a lot more than just burger recipes.
Meatballs are the main recipes in the book. I have always
thought of meatballs as simple things but with 12 different
recipes in the book I have found a whole new desire to make
The introduction to the book will give you a brief insight
into where the book is coming from but basically you have
French cuisine taking on board the American meatball and burger
and giving it a twist, making it something a little bit special.
Just reading the recipes you can almost taste them.
The book is broken down into 10 sections:
I'm not quite sure why the section on truffles is there as
it seems completely out of place, however don't knock it because
the recipe looks delicious.
Whilst not a thick book it is quite large as its pages are
roughly A4 size. It means there is plenty of white space on
pages with text, making it easy to read. The benefit of the
format is some wonderful, and very appetising, photography.
You could almost want the book just for the photographs.
All the recipes are easy to follow, do not require hard to
find ingredients and are easy enough for everyone to have
a go at making. The section on tartares is well worth looking
at as there are not many recipe books which include these
recipes. Most people on hearing tartares are made with raw
meat or raw fish immediately react Yuk. Don't
jump to conclusions! With the fish tartares the chemical reaction
of the citric acid has the same effect as cooking. If you
never tried steak tartare you haven't lived.
The number of recipes in the book is not huge but you will
find a great many recipes that you will like to try, unlike
many cookbooks where you only find possibly one or two recipes
that catch your eye.
Tout Haché SAMPLE RECIPES
1 large onion
3 tbsp olive oil
23 tbsp port
1 tsp caster (superfine) sugar
4 burger buns
280 g (10 oz) cooking chorizo
280 g (10 oz) minced (ground) beef
4 thin slices Manchego cheese
250 ml (1 cup) thick crème fraîche
1 pinch powdered saffron
salt and pepper
How to make
the cream sauce by mixing together all the ingredients.
This can be gently heated if required.
and chop the onion. Heat the olive oil in a non-stick frying
pan (skillet), then add the onion. Cook over high heat,
making sure that the onion does not stick. When the onion
is transparent, deglaze the pan with the port. Reduce the
heat, add the sugar and simmer for 15 minutes.
the oven to 150°C/300°F/Gas 2. Cut the buns in half
and put the halves in the preheated oven.
open the chorizo, scoop out the meat filling and mix it
with the minced (ground) beef. Make into 4 patties.
a non-stick frying pan (skillet), then add the patties and
cook for 3 minutes. Turn the patties over and top each one
with 1 tbsp of the caramelized onion and 1 slice of manchego
cheese. Cook for 2 3 minutes more, according to taste.
the buns from the oven. Spread each half with 1 tbsp of
cream sauce, and put the patties with their onion and Manchego
cheese on the bottom halves. Cover the burgers with the
top halves of the buns.
Mediterranean Lamb Meatballs
2 tbsp olive oil
1 small bunch coriander (cilantro)
1 small bunch mint
600 g (1 lb 5 oz) minced (ground) lamb
125 g (½ cup) ricotta
1 egg, beaten
50 g (¾ cup) fresh breadcrumbs
1 onion, chopped
1 tsp ground cumin
1 clove garlic, chopped
80 g (½ cup) chopped currants
50 g (scant ½ cup) chopped walnuts
salt and pepper
How to make
the oven to 230°C/450°F/Gas 8.
a baking sheet with the olive oil and set aside.
the herbs. Mix together with all the remaining ingredients
in a large bowl.
the mixture into balls of about 4 cm (1½in) diameter
and arrange on the baking sheet.
in the preheated oven for 18 20 minutes, until the
meatballs are cooked through.
Serves 4 - 6
Salmon Tartare with Pink Peppercorns
400 g (14 oz) salmon fillet
200 g (7 oz) smoked salmon
2 shallots, chopped
4 tbsp olive oil
8 sprigs dill, chopped
1 tsp pink peppercorns
1 tsp crushed coriander seeds
3 tbsp salmon roe
salt and pepper
How to make
the salmon fillet and smoked salmon into small dice with
the shallots, lemon juice, olive oil, chopped dill, pink
peppercorns and coriander seeds. Add salt and pepper to
a cooking ring or large glass to shape the tartare mixture
on the serving plates.
with salmon roe and serve very cold.
order a copy of Tout Haché
is a new format of book review from Hub-UK. The idea is not
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to glimpse some of the content. Obviously we think the book
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