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Chicken in garlic crust

Serves 6
Prep Time: 30 Minutes
Cooking Time: 1 Hour
600 g plain four
600 g coarse salt
200ml white wine
1 free-range chicken
10 garlic cloves
1 bunch of basil
1 bunch of thyme
Preheat the oven to 180 C.
Combine the four and salt, bind with the white wine to make a pliable dough. Stuf
the chicken with half of the garlic cloves and the basil. Slice the remaining garlic.
Roll out the dough, scatter with thyme sprigs and garlic. Place the chicken on the
dough, breast side down, wrap it up, pressing around the joints.
Bake in the oven for 1 hour.
Break the crust in front of your guests What a delicious aroma!
Sweet and sour pork spare-ribs
Serves 6
Prep Time: 20 Minutes
Cooking Time: 1 Hour 15 Minutes
1.2 kg pork spare-ribs
6 garlic cloves
2 French shallots (eschalots)
150 g ketchup
3 tablespoons soy sauce
3 tablespoons rice vinegar
3 tablespoons olive oil
1 tablespoon tandoori spices
Preheat the oven to 160 C.
Cook the pork spare-ribs for 45 minutes in a large saucepan of water, skimming
regularly. Rinse. Peel and fnely chop the garlic and the shallots. Combine them with
the ketchup, soy sauce, rice vinegar, olive oil and tandoori spices. Lay the ribs in a
gratin dish, coat with the marinade.
Bake for 30 minutes., basting the ribs with the sauce.
Serve when the fesh comes away from the bones.
Panna Cotta
Serves 6
Prep Time: 10 Minutes
Chilling Time: 2 Hours
4 gelatin leaves
1 vanilla bean
800 ml pouring (whipping) cream
180 g sugar or 3 tablespoons honey
100 g raspberries
100 g bilberries or blueberries
100 g strawberries
juice of 1 1/2 lemons
Equipment: 6 verrine glasses
Soak the gelatin leaves in cold water for 2 minutes to soften them.
Split the vanilla bean in half, scrape the seeds into the cream. Bring the cream to the
boil with the sugar, mix together well. Add the drained gelatin and whisk. Pour the
cream into the glasses, then chill for 2 hours before serving.
Pure the berries separately, add the juice of 1/2 lemon to each coulis. Pour some
coulis over each panna cotta before serving.
You can favour the panna cotta however you like (chocolate, green tea, alcohol, fruit
compote ). Get to work!
Pear fan
Serves 6
Prep Time: 10 Minutes
Cooking Time: 40 Minutes
4 Conference, Beurre bosc or William pears
1 tablespoons cornfour (cornstarch)
300 ml full-cream milk
4 eggs
150 g sugar
300 ml pouring (whipping) cream
1 tablespoon sultanas (golden raisins)
1 tablespoon faked almonds
Preheat the oven to 160 C.
Peel the pears, cut them into wedges, remove the core.
Blend the cornfour in a little of the milk. Beat the eggs with the sugar, add the
remaining milk, the cream and cornfour paste.
Pour the mixture into a round cake tin, arrange the pears in a rosetta pattern, scatter
with the sultanas and faked almonds.
Bake in the oven for 40 minutes.
Caramel fondant cake
Serves 6
Prep Time: 10 Minutes
Cooking Time: 15 Minutes
150 g sugar
100 g lightly salted butter
80 ml pouring (whipping) cream
4 eggs, beaten
140 g plain four
Equipment: 6 small remekins
Preheat the oven to 180 C.
Place the sugar in a saucepan with 60 ml water, caramelize it while stirring. Add the
butter and cream, cook for 5 minutes. Cool to lukewarm, add the egg and the sifted
four.
Butter and four the ramekins, fll them with the caramel mixture. Bake for 7 minutes,
then unmould immediately.
Prosciutto bites
Serves 6
Prep Time: 20 Minutes
200 g Comt cheese slices
1 handful of seasonal salad leaves
3 tablespoons olive oil
1 white onion
1 cooked Morteau or other smoked sausage
6 slices of prosciutto
a good flm
1 bottle of Arbois or your favorite white wine
Cut the slices of Comt into rectangles, dress the salad with olive oil, then peel and
slice the onion into rings, along with the Morteau sausage.
Roll up a piece each of the Comt, onion, Morteau sausage and a salad leaf in a
slice of prosciutto.
Press "play" on the DVD player, press "stop" (you forgot to open the Arbois), press
"play" again and of you go!
DIY ravioli
Serves 6
Prep Time: 1 hour
Cooking Time: 5 Minutes
300 g plain four + extra
1 egg
4 egg yolks + 1 lightly beaten egg yolk, for brushing
1 tablespoon olive oil
Equipment: pasta machine or rolling pin + ravioli cutter
Sift the four, place it on a work bench, place the egg and yolks in the centre with the
olive oil, knead until you have a smooth dough.
Pass the dough through a pasta machine (or roll out as thinly as possible), then fold
the dough. Repeat this process three times, re-fouring the dough each time.
Roll out a strip of pasta, place small mounds of your choice of flling along it, brush
around the small mounds with egg yolk, cover with another strip of pasta, press down
well, then cut into shape.
Cook the ravioli for 2 minutes in boiling water.
For the flling:
Spinach and ricotta: Combine 200 g spinach, wilted in butter with 100 g ricotta and 1
fnely chopped onion.
Pumpkin and trufe: Combine 100 g mashed pumpkin (winter squash) qith 1 sliver of
trufe.
Minced meat and Comt: Combine 100 g minced meat with 50 g grated Comt
cheese and 1 fnely chopped onion.
Ham and cheese: Combine 100 g chopped ham with 50 g fresh goat's cheese.
Chocolate fondant cake
Serves 6
Prep Time: 15 Minutes
Cooking Time: 15 Minutes
250 g good-quality dark chocolate
250 g butter
4 eggs, separated
100 g sugar
100 g ground almonds
1 tablespoon cornfour (cornstarch)
Preheat the oven to 160 C.
Melt the chocolate with the butter in a double-boiler. Whip the egg whites to stif
peaks. Whisk the yolks with the sugar until they become pale and frothy. Add the
chocolate mixture, ground almonds and cornfour.
Gently fold in the egg whites using a spatula.
Butter and four a tin. Pour in the chocolate mixture, cook in the oven for 10-15
minutes (the texture of the cake depends on the cooking time).
Quiche with prosiutto
Serves 6
Prep Time: 15 Minutes
Cooking Time: 25 Minutes
4 eggs
1 dash ground nutmeg
200 ml pouring (whipping cream)
200 ml full-cream milk
100 g Comt cheese, grated
8 slices prosciutto
1 sheet store-bought shortcrust pastry
Preheat the oven to 180 C.
Beat the eggs with the nutmeg, combine with the cream, milk and cheese.
Cut the prosciutto slicesin half lenghtways and roll them up. Lay the shortcrust pastry
in a round tart tin, keeping the baking paper backing. Arrange the prosciutto rolls
side by side. Cover with the cream mixture, bake for 25 minutes.
Pineapple crumble
Serves 6
Prep Time: 20 Minutes
Cooking Time: 20 Minutes
1 large pineapple
150 g butter
100 ml rum
100 g plain four
100 g desiccated coconut
100 g soft brown sugar
Preheat the oven to 180 C.
Peel the pineapple. Remove the eyes and cut into quarters lenghtways. Remove the
core. Cut the rest of the pineapple into 1 cm cubes.
Melt 50 g of the butter in a frying pan, add the pineapple cubes, brown, and famb
with the rum. In a separate saucepan melt the remaining butter, add the four,
coconut and brown sugar, combine.
Place the pineapple in a gratin dish, scatter over the crumble mixture, bake for 15
minutes.
Chinese vegetable stir-fry
Serves 6
Prep Time: 20 Minutes
Cooking Time: 5 Minutes
6 carrots
50 g fresh ginger
1/2 Chinese cabbage
1 leek
4 bulb spring onions (scallions)
4 garlic cloves
1 tablespoon sunfower oil
1 tablespoon soy sauce
Peel the carrots and ginger, cut them into thin sticks. Finely slice the Chinese
cabbage, leek and spring onions. Peel and chop the garlic.
Heat the oil in a wok, saut the garlic, then add all of the vegetables, saut for 3-4
minutes. The vegetables should stay crunchy.
Just before serving, season with the soy sauce.
Vietnamese spring rolls
Serves 6
Prep Time: 45 Minutes
Cooking Time: 30 Minutes
20 rice-paper wrappers
vegetable oil
For the base:
2 carrots
100 g dried wood-ear mushrooms
200 g rice vermicelli
3 bulb spring onions
1 bunch of coriander
1 tablespoon sugar
For the flling - choose 1 or more:
pork tenderloin fllet
small prawns (shrimp)
air-dried duck breast
chicken breast fllet
anything that comes into your head (that you can eat!)
For the sauce:
2 tablespoons fsh sauce
1 tablespoon sugar
juice of 1 lemon
1 garlic clove, fnely chopped
1 small chili (optional)
For the base, peel the carrots, grate them fairly coarsely. Rehydrate the wood-ear
mushrooms by soaking them in hot water for 10 minutes. Plunge the vermicelli into a
saucepan of billing water, turn of the heat, leave for 5 minutes, then rinse it in cold
water.
Slice the spring onions and mushrooms, strip the leaves from the coriander and chop
them, snip the vermicelli into 10 cm lengths with scissors, combine everything with
the sugar.
Prepare the flling by chopping up the item(s) of your choosing, combine with the
base mixture, season.
Dip a rice-paper wrapper in hot water, holding it by an edge, and turn it over: it should
be translucent. Place it on a damp cloth. Place a spoonful of flling (allow 1
tablespoon per roll) at the edge of the rice-paper wrapper, fold in the sides, then roll
up. Repeat with the remaining wrappers and flling. deep-fry in batches for 7-8
minutes, or until crisp.
For the sauce, combine the fsh sauce, sugar, lemon juice, garlic and, for the more
daring souls, a small chopped chili.
Serve the spring rolls with the dipping sauce and a salad made up of mint, basil and
coriander leaves.
Vodka-ginger cocktail
Serves 6
Prep Time: 15 Minutes
Cooking Time: 30 Minutes
Chilling Time: 1 Hour
vodka
200 g fresh ginger
1 litter water
300 g soft brown sugar
Place the vodka in the freezer. Peel the ginger, chop into small cubes. Place them in
a saucepan, cover with water, add the sugar and cook over a low heat for 30
minutes. Pure this mixture and chill for 1 hour. Serve the ginger syrup with crushed
ice and vodka.
Walnut tart
Serves 6
Prep Time: 20 Minutes
Cooking Time: 20 Minutes
For the pastry:
150 g butter
200 g plain four
100 g sugar
100 g ground almonds
1 egg
For the flling:
150 g sugar
50 g lightly salted butter
100 ml pouring (whipping) cream
200 g walnuts
Equipment: rolling pin
For the pastry, preheat the oven to 180 C.
Dice the butter and let it soften at room temperature. Combine the four, sugar and
ground almonds, add the butter, work the pastry together with the palm of your hand,
add the egg and repeat the process.
Wrap the pastry in plastic wrap, chill for 1 hour. Roll the pastry into a thin circle on a
piece of baking paper, bake for about 20 minutes - it should be a good golden brown.
To make the flling, put the sugar in a heavy based saucepan with 1 tablespoon
water, cook until the caramel is golden brown and translucent. At that point, add the
butter and cream, cook for a further 2 minutes so that the mixture becomes smooth,
add the walnuts. Pour the mixture onto the tart base. Allow to cool, then serve.
Goat's cheese with speck
Serves 6
Prep Time: 10 minutes
Cooking time: 10 minutes
12 slices speck
6 sprigs of thyme
6 rounds semi-frm goat's cheese
100 ml olive oil
Preheat the oven to 160 C.
Lay out the slices of speck two by two in the shape of crosses. Place a sprig of
thyme in the middle of the cross, top with a round of goat's cheese. Fold over the
cross and drizzle with olive oil. Line in a baking tray with baking paper and bake for
about 10 minutes. Serve as a starter with a crisp salad of frise lettuce.
(Dressing for the salad: Make a mustard vinaigrette and add a teaspoon of Savora
(honey mustard) sauce. Slice up a few onions if you're among friends, not
recommended if you're a couple: you've already got the goat's cheese, so if you add
onions on top of that)

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