{"id":793,"date":"2010-08-05T12:32:02","date_gmt":"2010-08-05T10:32:02","guid":{"rendered":"http:\/\/www.doulkeridis.be\/blog\/?p=793"},"modified":"2011-08-09T14:48:33","modified_gmt":"2011-08-09T12:48:33","slug":"encornets-cuisinez-moi-rtbf-premiere-doulkeridis","status":"publish","type":"post","link":"https:\/\/www.doulkeridis.be\/blog\/2010\/08\/05\/encornets-cuisinez-moi-rtbf-premiere-doulkeridis\/","title":{"rendered":"Mes encornets et pur\u00e9e \u00e0 l’huile d’olive sur La Premi\u00e8re"},"content":{"rendered":"

\"\"Comme je vous l’avais annonc\u00e9<\/a> il y a un peu plus d’un mois, j’ai eu l’occasion de parler d’une de mes grandes passions, \u00e0 savoir la cuisine, sur les ondes de la RTBF.<\/p>\n

Pour rappel, j\u2019ai accueilli V\u00e9ronique Thyberghien<\/a> de l\u2019\u00e9mission Cuisinez-moi<\/strong> sur La Premi\u00e8re<\/a> afin de concocter une recette tout \u00e0 fait in\u00e9dite en parlant de ma passion pour la cuisine et de son origine.<\/p>\n

Pour \u00e9couter l’\u00e9mission : Estivale 04\/8\/2010-\\\u00a0\u00bbCuisinez-moi\\\u00a0\u00bb<\/a><\/p>\n

J’esp\u00e8re que vous appr\u00e9cierez et que vous vous rendrez bien compte du plaisir qui est le mien lorsque je cuisine \ud83d\ude09 N’h\u00e9sitez pas \u00e0 me donner votre avis sur ma recette…<\/p>\n

Xtos\u2019s Tasty dishes\u00a0: recette pour 5 personnes (60,61 euros)
\n<\/strong><\/p>\n

–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 les ingr\u00e9dients :<\/p>\n

o\u00a0\u00a0 6 encornets<\/p>\n

o\u00a0\u00a0 6 b\u00e9b\u00e9s poulpes<\/p>\n

o\u00a0\u00a0 vin blanc<\/p>\n

o\u00a0\u00a0 2 citrons jaunes press\u00e9s<\/p>\n

o\u00a0\u00a0 10 pommes de terre \u00e0 pur\u00e9e<\/p>\n

o\u00a0\u00a0 1 bouquet de basilic frais<\/p>\n

o\u00a0\u00a0 200 gr d\u2019olives Kalamata<\/p>\n

o\u00a0\u00a0 10 cerneaux de noix sans peau<\/p>\n

o\u00a0\u00a0 1 bouquet de thym citron<\/p>\n

o\u00a0\u00a0 3 courgettes<\/p>\n

o\u00a0\u00a0 huile d\u2019olives de Cr\u00e8te<\/p>\n

o\u00a0\u00a0 3 gousses d\u2019ail<\/p>\n

–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 La recette<\/p>\n

1.\u00a0\u00a0\u00a0\u00a0 Commencez par pr\u00e9parer la pur\u00e9e de pommes de terre au basilic:<\/p>\n

–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00e9plucher, laver et couper les pommes de terres en 4<\/p>\n

–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 mettre dans une casserole d\u2019eau avec 4 gousses d\u2019ail \u00e9pluch\u00e9es et cuire jusqu\u2019\u00e0 \u00e9bullition<\/p>\n

–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 laisser cuire 20minutes \u00e0 partir de l\u2019\u00e9bullition (jusqu\u2019\u00e0 ce qu\u2019elles soient bien molles)<\/p>\n

2.\u00a0\u00a0\u00a0\u00a0 Pendant la cuisson des pommes de terres, pr\u00e9parez les encornets:<\/p>\n

–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 si votre poissonnier ne les a pas nettoy\u00e9s\u00a0: couper les tentacules, enlever le bec qui se situe \u00e0 l\u2019int\u00e9rieur et les passer sous l\u2019eau (sinon regardez cette vid\u00e9o<\/a> qui explique tr\u00e8s bien comment faire)<\/p>\n

–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 faire revenir les encornets dans une sauteuse avec un verre de vin blanc et 4 gousses d\u2019ail \u00e9pluch\u00e9es, saler, poivrer<\/p>\n

–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 couvrir et laisser mijoter \u00e0 feu moyen (entre quinze et vingt minutes selon la taille des encornets)<\/p>\n

–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 ajouter un filet d\u2019huile d\u2019olive et le jus de deux citrons en fin de cuisson pour caram\u00e9liser le tout.<\/p>\n

3.\u00a0\u00a0\u00a0\u00a0 Pendant la cuisson des encornets, pr\u00e9parez les courgettes:<\/p>\n

–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 laver et couper les courgettes en rondelles d\u20191,5 cm environ, puis recouper les rondelles en 4<\/p>\n

–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 faire chauffer l\u2019huile dans une sauteuse et mettre les courgettes \u00e0 dorer<\/p>\n

–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 laisser cuire 10 minutes \u00e0 peu pr\u00e8s en remuant de temps en temps<\/p>\n

–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 ajouter le thym citronn\u00e9 en cours de pr\u00e9paration<\/p>\n

4.\u00a0\u00a0\u00a0\u00a0 Terminez la pur\u00e9e:<\/p>\n

–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00e9goutter les pommes de terre et les \u00e9craser en incorporant l\u2019huile d\u2019olive petit \u00e0 petit<\/p>\n

–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 hacher grossi\u00e8rement le basilic et le m\u00e9langer aux pommes de terre<\/p>\n

5.\u00a0\u00a0\u00a0\u00a0 Pour la tapenade :<\/p>\n

–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 mixer 200gr d\u2019olives de Kalamata (d\u00e9noyaut\u00e9es) et 10 cerneaux de noix<\/p>\n

–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 y ajouter un filet d\u2019huile d\u2019olive<\/p>\n

–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 gouter et saler, poivrer si besoin<\/p>\n

6.\u00a0\u00a0\u00a0\u00a0 Au moment de dresser :<\/p>\n

–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 servir la pur\u00e9e au basilic avec un peu de tapenade au milieu<\/p>\n

–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 ajouter selon votre go\u00fbt une pinc\u00e9e de fleur de sel sur les courgettes<\/p>\n

Par ailleurs, je vous rappelle que je vous propose de m\u2019inviter \u00e0 manger<\/a> chez vous pour que l\u2019on parle politique ensemble\u2026 N\u2019h\u00e9sitez pas \u00e0 me contacter.<\/p>\n","protected":false},"excerpt":{"rendered":"

Comme je vous l’avais annonc\u00e9 il y a un peu plus d’un mois, j’ai eu l’occasion de parler d’une de mes grandes passions, \u00e0 savoir la cuisine, sur les ondes de la RTBF. Pour rappel, j\u2019ai accueilli V\u00e9ronique Thyberghien de l\u2019\u00e9mission Cuisinez-moi sur La Premi\u00e8re afin de concocter une recette tout \u00e0 fait in\u00e9dite en parlant de ma passion pour la cuisine et de son origine. Pour \u00e9couter l’\u00e9mission : Estivale 04\/8\/2010-\\\u00a0\u00bbCuisinez-moi\\\u00a0\u00bb J’esp\u00e8re que vous appr\u00e9cierez et que vous vous rendrez bien compte du plaisir qui est le mien lorsque je cuisine \ud83d\ude09 N’h\u00e9sitez pas \u00e0 me donner votre avis sur ma recette… Xtos\u2019s Tasty dishes\u00a0: recette pour 5 personnes (60,61 euros) –\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 les ingr\u00e9dients : o\u00a0\u00a0 6 encornets o\u00a0\u00a0 6 b\u00e9b\u00e9s poulpes o\u00a0\u00a0 vin blanc o\u00a0\u00a0 2 citrons jaunes press\u00e9s o\u00a0\u00a0 10 pommes de terre \u00e0 pur\u00e9e o\u00a0\u00a0 1 bouquet de basilic frais o\u00a0\u00a0 200 gr d\u2019olives Kalamata o\u00a0\u00a0 10 cerneaux de noix sans peau o\u00a0\u00a0 1 bouquet de thym citron o\u00a0\u00a0 3 courgettes o\u00a0\u00a0 huile d\u2019olives de Cr\u00e8te o\u00a0\u00a0 3 gousses d\u2019ail<\/p>\n","protected":false},"author":2,"featured_media":4908,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"ngg_post_thumbnail":0,"footnotes":""},"categories":[87,194,7],"tags":[1022,192,44,184],"class_list":["post-793","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomie","category-recettes","category-revue-de-presse","tag-gastronomie","tag-la-premiere","tag-rtbf","tag-slow-food"],"yoast_head":"\nMes encornets et pur\u00e9e \u00e0 l'huile d'olive sur La Premi\u00e8re - Christos Doulkeridis<\/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.doulkeridis.be\/blog\/2010\/08\/05\/encornets-cuisinez-moi-rtbf-premiere-doulkeridis\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Mes encornets et pur\u00e9e \u00e0 l'huile d'olive sur La Premi\u00e8re - Christos Doulkeridis\" \/>\n<meta property=\"og:description\" content=\"Comme je vous l’avais annonc\u00e9 il y a un peu plus d’un mois, j’ai eu l’occasion de parler d’une de mes grandes passions, \u00e0 savoir la cuisine, sur les ondes de la RTBF. Pour rappel, j\u2019ai accueilli V\u00e9ronique Thyberghien de l\u2019\u00e9mission Cuisinez-moi sur La Premi\u00e8re afin de concocter une recette tout \u00e0 fait in\u00e9dite en parlant de ma passion pour la cuisine et de son origine. Pour \u00e9couter l’\u00e9mission : Estivale 04\/8\/2010-\u00a0\u00bbCuisinez-moi\u00a0\u00bb J’esp\u00e8re que vous appr\u00e9cierez et que vous vous rendrez bien compte du plaisir qui est le mien lorsque je cuisine \ud83d\ude09 N’h\u00e9sitez pas \u00e0 me donner votre avis sur ma recette… Xtos\u2019s Tasty dishes\u00a0: recette pour 5 personnes (60,61 euros) –\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 les ingr\u00e9dients : o\u00a0\u00a0 6 encornets o\u00a0\u00a0 6 b\u00e9b\u00e9s poulpes o\u00a0\u00a0 vin blanc o\u00a0\u00a0 2 citrons jaunes press\u00e9s o\u00a0\u00a0 10 pommes de terre \u00e0 pur\u00e9e o\u00a0\u00a0 1 bouquet de basilic frais o\u00a0\u00a0 200 gr d\u2019olives Kalamata o\u00a0\u00a0 10 cerneaux de noix sans peau o\u00a0\u00a0 1 bouquet de thym citron o\u00a0\u00a0 3 courgettes o\u00a0\u00a0 huile d\u2019olives de Cr\u00e8te o\u00a0\u00a0 3 gousses d\u2019ail\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.doulkeridis.be\/blog\/2010\/08\/05\/encornets-cuisinez-moi-rtbf-premiere-doulkeridis\/\" \/>\n<meta property=\"og:site_name\" content=\"Christos Doulkeridis\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/doulkeridis\" \/>\n<meta property=\"article:published_time\" content=\"2010-08-05T10:32:02+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2011-08-09T12:48:33+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.doulkeridis.be\/blog\/wp-content\/uploads\/2010\/08\/4754059895_9816f61f98_m.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"240\" \/>\n\t<meta property=\"og:image:height\" content=\"161\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Christos Doulkeridis\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Christos Doulkeridis\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.doulkeridis.be\\\/blog\\\/2010\\\/08\\\/05\\\/encornets-cuisinez-moi-rtbf-premiere-doulkeridis\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.doulkeridis.be\\\/blog\\\/2010\\\/08\\\/05\\\/encornets-cuisinez-moi-rtbf-premiere-doulkeridis\\\/\"},\"author\":{\"name\":\"Christos Doulkeridis\",\"@id\":\"https:\\\/\\\/www.doulkeridis.be\\\/blog\\\/#\\\/schema\\\/person\\\/9f03f3459f0a4ba4db02aabbba098365\"},\"headline\":\"Mes encornets et pur\u00e9e \u00e0 l’huile d’olive sur La Premi\u00e8re\",\"datePublished\":\"2010-08-05T10:32:02+00:00\",\"dateModified\":\"2011-08-09T12:48:33+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.doulkeridis.be\\\/blog\\\/2010\\\/08\\\/05\\\/encornets-cuisinez-moi-rtbf-premiere-doulkeridis\\\/\"},\"wordCount\":558,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/www.doulkeridis.be\\\/blog\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.doulkeridis.be\\\/blog\\\/2010\\\/08\\\/05\\\/encornets-cuisinez-moi-rtbf-premiere-doulkeridis\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.doulkeridis.be\\\/blog\\\/wp-content\\\/uploads\\\/2010\\\/08\\\/4754059895_9816f61f98_m.jpg\",\"keywords\":[\"Gastronomie\",\"La Premi\u00e8re\",\"RTBF\",\"Slow food\"],\"articleSection\":[\"Gastronomie\",\"Mes recettes\",\"Presse\"],\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.doulkeridis.be\\\/blog\\\/2010\\\/08\\\/05\\\/encornets-cuisinez-moi-rtbf-premiere-doulkeridis\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.doulkeridis.be\\\/blog\\\/2010\\\/08\\\/05\\\/encornets-cuisinez-moi-rtbf-premiere-doulkeridis\\\/\",\"url\":\"https:\\\/\\\/www.doulkeridis.be\\\/blog\\\/2010\\\/08\\\/05\\\/encornets-cuisinez-moi-rtbf-premiere-doulkeridis\\\/\",\"name\":\"Mes encornets et pur\u00e9e \u00e0 l'huile d'olive sur La Premi\u00e8re - 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Pour rappel, j\u2019ai accueilli V\u00e9ronique Thyberghien de l\u2019\u00e9mission Cuisinez-moi sur La Premi\u00e8re afin de concocter une recette tout \u00e0 fait in\u00e9dite en parlant de ma passion pour la cuisine et de son origine. Pour \u00e9couter l’\u00e9mission : Estivale 04\/8\/2010-\u00a0\u00bbCuisinez-moi\u00a0\u00bb J’esp\u00e8re que vous appr\u00e9cierez et que vous vous rendrez bien compte du plaisir qui est le mien lorsque je cuisine \ud83d\ude09 N’h\u00e9sitez pas \u00e0 me donner votre avis sur ma recette… Xtos\u2019s Tasty dishes\u00a0: recette pour 5 personnes (60,61 euros) –\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 les ingr\u00e9dients : o\u00a0\u00a0 6 encornets o\u00a0\u00a0 6 b\u00e9b\u00e9s poulpes o\u00a0\u00a0 vin blanc o\u00a0\u00a0 2 citrons jaunes press\u00e9s o\u00a0\u00a0 10 pommes de terre \u00e0 pur\u00e9e o\u00a0\u00a0 1 bouquet de basilic frais o\u00a0\u00a0 200 gr d\u2019olives Kalamata o\u00a0\u00a0 10 cerneaux de noix sans peau o\u00a0\u00a0 1 bouquet de thym citron o\u00a0\u00a0 3 courgettes o\u00a0\u00a0 huile d\u2019olives de Cr\u00e8te o\u00a0\u00a0 3 gousses d\u2019ail","og_url":"https:\/\/www.doulkeridis.be\/blog\/2010\/08\/05\/encornets-cuisinez-moi-rtbf-premiere-doulkeridis\/","og_site_name":"Christos Doulkeridis","article_publisher":"https:\/\/www.facebook.com\/doulkeridis","article_published_time":"2010-08-05T10:32:02+00:00","article_modified_time":"2011-08-09T12:48:33+00:00","og_image":[{"width":240,"height":161,"url":"https:\/\/www.doulkeridis.be\/blog\/wp-content\/uploads\/2010\/08\/4754059895_9816f61f98_m.jpg","type":"image\/jpeg"}],"author":"Christos Doulkeridis","twitter_card":"summary_large_image","twitter_misc":{"\u00c9crit par":"Christos Doulkeridis","Dur\u00e9e de lecture estim\u00e9e":"3 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.doulkeridis.be\/blog\/2010\/08\/05\/encornets-cuisinez-moi-rtbf-premiere-doulkeridis\/#article","isPartOf":{"@id":"https:\/\/www.doulkeridis.be\/blog\/2010\/08\/05\/encornets-cuisinez-moi-rtbf-premiere-doulkeridis\/"},"author":{"name":"Christos Doulkeridis","@id":"https:\/\/www.doulkeridis.be\/blog\/#\/schema\/person\/9f03f3459f0a4ba4db02aabbba098365"},"headline":"Mes encornets et pur\u00e9e \u00e0 l’huile d’olive sur La Premi\u00e8re","datePublished":"2010-08-05T10:32:02+00:00","dateModified":"2011-08-09T12:48:33+00:00","mainEntityOfPage":{"@id":"https:\/\/www.doulkeridis.be\/blog\/2010\/08\/05\/encornets-cuisinez-moi-rtbf-premiere-doulkeridis\/"},"wordCount":558,"commentCount":0,"publisher":{"@id":"https:\/\/www.doulkeridis.be\/blog\/#organization"},"image":{"@id":"https:\/\/www.doulkeridis.be\/blog\/2010\/08\/05\/encornets-cuisinez-moi-rtbf-premiere-doulkeridis\/#primaryimage"},"thumbnailUrl":"https:\/\/www.doulkeridis.be\/blog\/wp-content\/uploads\/2010\/08\/4754059895_9816f61f98_m.jpg","keywords":["Gastronomie","La Premi\u00e8re","RTBF","Slow food"],"articleSection":["Gastronomie","Mes recettes","Presse"],"inLanguage":"fr-FR","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/www.doulkeridis.be\/blog\/2010\/08\/05\/encornets-cuisinez-moi-rtbf-premiere-doulkeridis\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/www.doulkeridis.be\/blog\/2010\/08\/05\/encornets-cuisinez-moi-rtbf-premiere-doulkeridis\/","url":"https:\/\/www.doulkeridis.be\/blog\/2010\/08\/05\/encornets-cuisinez-moi-rtbf-premiere-doulkeridis\/","name":"Mes encornets et pur\u00e9e \u00e0 l'huile d'olive sur La Premi\u00e8re - 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