Serves 6 - preparation time: 30 minutes - Cooking time: 45 minutes
Cut the veal and fresh pork belly into pieces. Mix these with the shallot, parsley, and thyme. Whip the eggs, together with the crème fraîche, white wine, paprika, salt, and pepper. Add the chopped veal. Mix well. Blanch and peel the pistachios, then add them, working them into the mix, but without crushing them.
Check the seasoning. Butter the mould and put the lard around the inside. Fill the mould with the mixture, make sure to even it out.
Cook in a double boiler at 150°C (thermostat 5) for 45 minutes. Remove and leave to cool down for 15 minutes before turning the terrine out of the mould.
- 700 g veal fillet
- 200 g fresh belly pork
- 120 g pistachios
- 1 shallot
- 5 sprigs parsley
- 1 glass dry white wine
- 2 eggs
- 2 soupspoons crème fraîche
- 1 teaspoon thyme
- 1 teaspoon paprika
- 1 bard (slab of pork fat)
Serves 4 - Preparation time: 20 minutes - Cooking time: 20 minutes
Steam the pears for 10 minutes. Cut them into thin slices and keep them warm. Wrap a thin slice of bacon twice around each tournedos and tie with a string.
Heat the oil in a fry pan and seize the tournedos on each side to the desired degree. Set aside and keep warm. Reduce heat and add the crème fraîche, finely chopped chive, and diced Roquefort to the pan. Leave to melt (5 minutes).
Put fine sea salt on the tournedos and place them on a slightly pre-heated serving dish. Garnish with pear slices and add the Roquefort sauce. Decorate with walnut pieces and herbs.
- 4 beef tournedos
- 4 thin slices bacon
- 4 pears
- 1 bunch chive
- 5 soup spoons crème fraîche
- 100 grammes Roquefort
- 2 soupspoons oil
- 3 soupspoons shelled walnut pieces
- Thym, rosemary, parsley, and chive
- Fine sea salt and pepper
Serves 5-6 - preparation time: 10 minutes the day before - cooking time: 2 hours
Cut the cloves of garlic lengthwise into small sticks. Make cuts into the meat with the tip of the knife and stuff the garlic into the holes. Mix the honey, mustard, and finely chopped rosemary. Coat the entire rack of pork with a pastry brush. Add salt and pepper, then cover with cling film. Refrigerate until the next day.
Preheat the oven to 180°C (thermostat 6) Peel the onion and carrots, then cut into thin slices. Cook the butter and oil at medium heat in an earthenware dish that can go into the oven. Fry the meat on all sides. Add the thinly sliced vegetables, bouquet garni, and 20 cl water. Bake in the earthenware dish without a lid for 1 1/2 hours, turning the meat over every 20 minutes.
Take the meat out of the oven and keep it warm. Deglaze the dish with 25 cl water, and reduce for 10 minutes. Cut the meat and serve with browned small potatoes.
- 1 rack of pork (1.6 kg)
- 4 peeled cloves of garlic, 1 bunch rosemary, 1 bouquet garni, salt, and pepper
- 4 soupspoons of rillettes de Tours (potted pork)
- 3 soupspoons liquid honey
- 1 onion 2 carrots
- 20 cl water for cooking and + 25 cl water for deglazing
- 40 grammes butter - 4 soupspoons olive oil
- Preparation time: 15 minutes
- Cooking time: 2 hours
Preheat the oven to 240° C (thermostat 8). Mix the oil with lemon juice, nutmeg, cinnamon, and white pepper in a bowl. Salt to taste. Brush the guinea fowl with this blend, then put it into the cooking dish. Bake at 180°C (thermostat 6) for 1 1/2 hours. During this time, cook the mushrooms at low heat until all the juice has evaporated. Add salt and pepper, and stir.
Remove the guinea fowl from the oven. Deglaze the cooking dish and pour into a small pan. Cut the guinea fowl into pieces. Collect the juice and put it into the small pan. Put the pieces of guinea fowl back into the cooking dish and cook for 10 more minutes. Remove and keep warm. Add the Cognac to the jus.
Put the casserole dish on low heat and cook for 2 minutes. Add the foie gras cut into small pieces. Cook for 2 minutes. Put the sauce into a mixer and then filter it with a conical strainer.
Put the guinea fowl onto a serving dish, garnish with the mushrooms, and serve with the foie gras sauce.
- 1 guinea fowl
- 200 grammes cooked foie gras
- 1 kg wild mushrooms (mix of ceps, chanterelle mushrooms, Saint George's mushrooms, etc.)
- 1 soupspoon oil , ½ teaspoon white pepper, and 1 soupspoon lemon juice
- ½ teaspoon nutmeg, ½ teaspoon cinnamon, 1 soupspoon Cognac
- Salt and pepper
Serves 4 - Preparation time: 15 minutes - Cooking time: 15 minutes
Mix and finely crush the coriander and peppercorns with a mortar and pestle. Heat the honey in a fry pan at high heat for 2/3 minutes until is becomes slightly caramelised. Add the balsamic vinegar and mix well to dissolve the honey. Add the cinnamon, cumin, pepper, and crushed coriander. Simmer for 5 minutes to reduce and obtain the right consistency for coating the duck.
Score the skin of the duck breasts. Sprinkle salt on the fat and then rub it in. Put the duck breasts skin side down in an earthenware dish that goes into the oven. Pour the spiced honey syrup on the duck breasts. Pre-heat the oven to 230°C (thermostat 7-8) and cook the duck on a rack half-way up. Cook for 10 minutes, then turn over and cook for 3 more minutes. Grill for 1 minute to caramelise the surface. Keep warm for 5 minutes.
Serve the duck breasts cut into 4-5 mm slices on warm plates. Kuri squash au gratin or chestnut polenta make a wonderful accompaniment.
- 2 duck breasts (350 g each)
- 2 soupspoons multi-flower liquid honey
- 3 soupspoons balsamic vinegar
- 1 coffee spoon powdered cinnamon
- 1 coffee spoon powdered cumin
- ½ teaspoon coriander seed
- ½ teaspoon Sichuan pepper - salt
Serves 4 - preparation time: 15 minutes - Cooking time: 20 minutes
Preheat the oven to 250°C (thermostat 8-9). Cut the cloves of garlic lengthwise into small sticks. Make cuts into the meat with the tip of the knife and stuff the garlic into the holes. Coat the roast with a little butter. Mince the onions. Melt half the butter and oil in a fry pan at high heat, then brown the onions with the sugar. Add the herbs. Once the onions are browned, quickly cook the roast on all sides with the onions and remove.
Put the roast into an oven dish with the caramelised onions on top. Cook for 10 minutes. Deglaze with milk, add pepper, and leave to cook for another 10 minutes. Adjust the cooking time to your personal preference.
Serve with mashed potatoes and ceps or seasonal baby vegetables.
- 1 roast of beef (1 kg) wrapped in lard
- 2 onions 1 clove of garlic
- 2 small teaspoons of sugar
- 30 g butter
- 5 soupspoons milk
- 1 soupspoon walnut oil
- thyme, rosemary