{"id":59983,"date":"2026-11-02T14:58:02","date_gmt":"2026-11-02T13:58:02","guid":{"rendered":"https:\/\/horecamagazine.be\/jambonneau-pane-au-panko-et-aux-fruits-a-coque-noix-et-noisettes\/"},"modified":"2026-11-02T17:53:42","modified_gmt":"2026-11-02T16:53:42","slug":"i2","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/i2\/","title":{"rendered":"Jambonneau pan\u00e9 au panko et aux fruits \u00e0 coque (noix et noisettes)"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb4.27.9″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.27.9″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.27.9″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.9″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb ul_line_height=\u00a0\u00bb1.1em\u00a0\u00bb header_font=\u00a0\u00bbPlayfair Display||||||||\u00a0\u00bb header_text_color=\u00a0\u00bb#e2021a\u00a0\u00bb header_2_text_color=\u00a0\u00bb#e2021a\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]<\/p>\n

Jambonneau pan\u00e9 au panko et aux fruits \u00e0 coque (noix et noisettes)<\/h2>\n

Sur une pur\u00e9e onctueuse de patate douce, mangue et curcuma, d\u2019un orange vif et lumineux \u2014 accompagn\u00e9 d\u2019une garniture color\u00e9e de rondelles d\u2019oignon rouge marin\u00e9es et de julienne de chicons grill\u00e9s<\/em><\/p>\n

Portions\u00a0:<\/strong> 10 personnes
Application\u00a0:<\/strong> Cuisine de collectivit\u00e9 \/ Traiteur \u00e9v\u00e9nementiel (pr\u00e9paration anticip\u00e9e ais\u00e9e, texture croustillante)<\/p>\n

1. Ingr\u00e9dients<\/h2>\n

Jambonneau pan\u00e9<\/strong><\/p>\n

    \n
  • 10 pi\u00e8ces de jambonneaux nature IMPERIAL<\/li>\n
  • 150 g de panko (chapelure japonaise)<\/li>\n
  • 75 g de noix (finement hach\u00e9es ou moulues)<\/li>\n
  • 75 g de noisettes (torr\u00e9fi\u00e9es et finement hach\u00e9es)<\/li>\n
  • 100 g de farine<\/li>\n
  • 3 \u0153ufs battus ou de l\u2019\u0153uf liquide<\/li>\n
  • 50 g de moutarde \u00e0 l\u2019ancienne (pour badigeonner l\u00e9g\u00e8rement la viande avant la panure, afin de favoriser l\u2019adh\u00e9rence et de rehausser le go\u00fbt)<\/li>\n
  • Sel et poivre noir<\/li>\n<\/ul>\n

    Pur\u00e9e orange \u00e9clatante\u00a0: patate douce, mangue et curcuma<\/strong><\/p>\n

      \n
    • 600 g de patates douces (\u00e9pluch\u00e9es et coup\u00e9es en d\u00e9s)<\/li>\n
    • 200 g de chair de mangue (fra\u00eeche ou surgel\u00e9e)<\/li>\n
    • 1,5 c. \u00e0 caf\u00e9 de curcuma en poudre (pour obtenir une couleur jaune orang\u00e9 vive et intense)<\/li>\n
    • 1 c. \u00e0 caf\u00e9 de gingembre en poudre ou de gingembre frais r\u00e2p\u00e9<\/li>\n
    • 100 ml de lait de coco ou de bouillon de l\u00e9gumes<\/li>\n
    • 40 g de beurre<\/li>\n
    • Sel et poivre de Cayenne (selon le go\u00fbt)<\/li>\n<\/ul>\n

      Garniture fra\u00eeche et color\u00e9e<\/strong><\/p>\n

        \n
      • 2 oignons rouges (coup\u00e9s en fines rondelles)<\/li>\n
      • 100 ml de vinaigre de framboise (ou de vinaigre de vin rouge additionn\u00e9 d\u2019une cuill\u00e8re \u00e0 soupe de sucre)<\/li>\n
      • 3 chicons belges (taill\u00e9s en fine julienne)<\/li>\n
      • 1 c. \u00e0 soupe d\u2019huile de noisette ou d\u2019huile d\u2019olive<\/li>\n
      • Facultatif\u00a0: quelques pluches de cerfeuil frais ou des fleurs rouges de bourrache.<\/li>\n<\/ul>\n

        2. Pr\u00e9paration (adapt\u00e9e \u00e0 la cuisine de collectivit\u00e9)<\/h2>\n

        Mise en place et pr\u00e9paration en amont (par lots)<\/strong><\/p>\n

        1. Cro\u00fbte de panko aux noix et noisettes<\/strong><\/p>\n

          \n
        • M\u00e9langer le panko avec les noix et les noisettes finement hach\u00e9es. Assaisonner d\u2019une pinc\u00e9e de sel et de poivre.<\/li>\n
        • Badigeonner les jambonneaux pr\u00e9cuits d\u2019une fine couche de moutarde \u00e0 l\u2019ancienne sur toute leur surface. Celle-ci apporte \u00e0 la fois de la saveur et permet \u00e0 la panure de mieux adh\u00e9rer.<\/li>\n
        • Passer successivement les jambonneaux dans la farine, puis dans les \u0153ufs battus, avant de les rouler soigneusement dans le m\u00e9lange de panko et de fruits \u00e0 coque afin de les enrober enti\u00e8rement.<\/li>\n
        • Disposer les portions sur un bac gastronorme recouvert de papier cuisson et r\u00e9server au r\u00e9frig\u00e9rateur.<\/li>\n<\/ul>\n

          2. Pur\u00e9e orange \u00e9clatante (patate douce, mangue et curcuma)<\/strong><\/p>\n

            \n
          • Cuire les patates douces et la mangue \u00e0 la vapeur dans un four mixte (100 \u00b0C, environ 15 minutes).<\/li>\n
          • Mixer imm\u00e9diatement la pr\u00e9paration encore chaude dans un blender ou un Robot-Coupe avec le curcuma, le gingembre, le lait de coco et le beurre, jusqu\u2019\u00e0 l\u2019obtention d\u2019une texture parfaitement lisse.<\/li>\n
          • Passer au tamis fin pour obtenir une texture soyeuse et homog\u00e8ne, ainsi qu\u2019une couleur orange intense. Assaisonner de sel et d\u2019une pinc\u00e9e de poivre de Cayenne. Maintenir au chaud \u00e0 60 \u00b0C.<\/li>\n<\/ul>\n

            3. Oignons rouges marin\u00e9s et chicons (garniture)<\/strong><\/p>\n

              \n
            • Faire mariner les rondelles d\u2019oignon rouge pendant au moins 30 minutes dans le vinaigre de framboise. Elles prendront ainsi une belle teinte rose vif \u00e0 rouge et d\u00e9velopperont une agr\u00e9able note acidul\u00e9e.<\/li>\n
            • Faire revenir rapidement la julienne de chicons dans un peu d\u2019huile de noisette, \u00e0 feu vif, pendant environ 2 minutes. Les chicons doivent rester l\u00e9g\u00e8rement croquants et pr\u00e9senter une l\u00e9g\u00e8re coloration grill\u00e9e.<\/li>\n<\/ul>\n

              Service et finition (organisation efficace)<\/strong><\/p>\n

              1. Cuisson et coloration du jambonneau pan\u00e9<\/strong><\/p>\n

                \n
              • Arroser l\u00e9g\u00e8rement les jambonneaux pan\u00e9s d\u2019un filet d\u2019huile ou les vaporiser d\u2019huile de cuisson.<\/li>\n
              • R\u00e9chauffer et faire dorer au four mixte (chaleur tournante \u00e0 200 \u00b0C, air sec) pendant 10 \u00e0 12 minutes, jusqu\u2019\u00e0 ce que la cro\u00fbte de panko, noix et noisettes soit bien dor\u00e9e et croustillante et que les jambonneaux soient chauds \u00e0 c\u0153ur.<\/li>\n<\/ul>\n

                2. Dressage et pr\u00e9sentation \u00e0 l\u2019assiette<\/strong><\/p>\n

                  \n
                • R\u00e9aliser une large bande r\u00e9guli\u00e8re ou un disque de pur\u00e9e orange de patate douce et de mangue sur une assiette noire mate ou gris fonc\u00e9, afin de faire ressortir l\u2019intensit\u00e9 de sa couleur.<\/li>\n
                • D\u00e9poser le jambonneau croustillant, pan\u00e9 aux noix et noisettes, l\u00e9g\u00e8rement en biais sur la pur\u00e9e.<\/li>\n
                • Garnir de julienne de chicons grill\u00e9s et r\u00e9partir harmonieusement les rondelles d\u2019oignon rouge marin\u00e9, d\u2019un rose \u00e9clatant.<\/li>\n
                • Terminer par quelques gouttes d\u2019huile de noisette et une pluche de cerfeuil.<\/li>\n<\/ul>\n

                  3. Analyse sensorielle (GOT)<\/h2>\n

                  [\/et_pb_text][et_pb_text _builder_version=\u00a0\u00bb4.27.9″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″ custom_margin=\u00a0\u00bb||50px|||\u00a0\u00bb]<\/p>\n\n\n\n\n\n\n\n
                  Aspect<\/strong><\/span><\/td>\nAnalyse<\/strong><\/span><\/td>\n<\/tr>\n<\/thead>\n
                  \n

                  Gustation (go\u00fbt)<\/strong><\/p>\n<\/td>\n

                  		\n

                  Un excellent \u00e9quilibre entre les saveurs sal\u00e9es et riches en umami du jambonneau, le profil doux, sucr\u00e9 et exotique de la pur\u00e9e de patate douce et de mangue, ainsi que les notes fra\u00eeches, acidul\u00e9es et l\u00e9g\u00e8rement am\u00e8res apport\u00e9es par les oignons marin\u00e9s et les chicons.<\/p>\n<\/td>\n<\/tr>\n

                  Olfaction (ar\u00f4mes<\/strong><\/td>\n\n

                  Des ar\u00f4mes riches et chaleureux de noix et de noisettes torr\u00e9fi\u00e9es, compl\u00e9t\u00e9s par les notes caract\u00e9ristiques du gingembre r\u00e2p\u00e9 et du curcuma, ainsi que par le parfum l\u00e9g\u00e8rement amer et sucr\u00e9 des chicons grill\u00e9s.<\/p>\n<\/td>\n<\/tr>\n

                  \n

                  Stimulation trig\u00e9minale (texture et sensations en bouche)<\/strong><\/p>\n<\/td>\n

                  		\n

                  Une exp\u00e9rience particuli\u00e8rement riche en contrastes de textures : le croquant prononc\u00e9 de la cro\u00fbte de panko aux noix et noisettes contraste avec la chair de porc tendre et fibreuse ainsi qu’avec la texture douce et velout\u00e9e de la pur\u00e9e de patate douce et de mangue. Le poivre de Cayenne et le gingembre apportent une chaleur subtile et agr\u00e9able en fin de bouche.<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

                  [\/et_pb_text][et_pb_text _builder_version=\u00a0\u00bb4.27.9″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb header_2_text_color=\u00a0\u00bb#e2021a\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]<\/p>\n

                  4. Suggestions pour sublimer le plat<\/h2>\n

                  Pour donner \u00e0 cette pr\u00e9paration une dimension encore plus exclusive, la cro\u00fbte de panko aux noix et noisettes peut \u00eatre enrichie de zestes d’orange finement r\u00e2p\u00e9s ou de thym s\u00e9ch\u00e9, afin de d\u00e9velopper une complexit\u00e9 aromatique suppl\u00e9mentaire lors de la cuisson. L’\u00e9quilibre acidul\u00e9 de la pur\u00e9e orange peut \u00eatre affin\u00e9 par l’ajout d’un filet de jus frais de baies d’argousier. Son acidit\u00e9 vive permettra de contrebalancer efficacement la richesse des fruits \u00e0 coque et de la viande. Pour une finition plus raffin\u00e9e, un jus rouge profond, \u00e9labor\u00e9 \u00e0 partir de porto et de th\u00e9 noir fum\u00e9, peut \u00eatre vers\u00e9 autour de la pr\u00e9paration pour cr\u00e9er un \u00e9l\u00e9gant effet miroir. Une petite touche de noix caram\u00e9lis\u00e9es et concass\u00e9es, dispos\u00e9e sur le bord de l’assiette, renforcera \u00e0 la fois l’identit\u00e9 visuelle du plat et son jeu de textures. Gr\u00e2ce \u00e0 ces ajustements subtils, ce grand classique rustique aux noix et noisettes se transforme en un plat principal gastronomique contemporain, raffin\u00e9 et parfaitement \u00e9quilibr\u00e9.<\/p>\n

                  [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

                  Jambonneau pan\u00e9 au panko et aux fruits \u00e0 coque (noix et noisettes) Sur une pur\u00e9e onctueuse de patate douce, mangue et curcuma, d\u2019un orange vif et lumineux \u2014 accompagn\u00e9 d\u2019une garniture color\u00e9e de rondelles d\u2019oignon rouge marin\u00e9es et de julienne de chicons grill\u00e9s Portions\u00a0: 10 personnesApplication\u00a0: Cuisine de collectivit\u00e9 \/ Traiteur \u00e9v\u00e9nementiel (pr\u00e9paration anticip\u00e9e ais\u00e9e, […]<\/p>\n","protected":false},"author":5,"featured_media":59984,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[47],"tags":[],"class_list":["post-59983","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\nJambonneau pan\u00e9 au panko et aux fruits \u00e0 coque (noix et noisettes) | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Jambonneau pan\u00e9 au panko et aux fruits \u00e0 coque (noix et noisettes) Recette par Rob Van Rompuy\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" 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