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| CRISPY GOUJONS |
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These fishy treats are made from whiting, or merlan in French, which is a sea fish similar to haddock and cod. Take care to cook it carefully, as the fine-textured flesh tends to fall apart fairly easily
Serves
4
- 4 fillets of whiting
- 4 tbsp mayonnaise
- 1 tsp chppoed fresh chervil
- 1 tsp chopped fresh parsley
- 1 tsp chopped fresh coriander
- Juice of 1/2 a lemon
- 1 tbsp plain flour
- 1 egg, beaten
- Dried breadcrumbs
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Cut the whiting into 6cm x 8cm pieces. In a bowl, mix together the mayonnaise, fresh herbs and lemon juice. Reserve in the fridge.
Dust the whiting fillets in plain flour, dip in the beaten egg then coat with breadcrumbs.
Heat the oil in a frying pan and cook the goujons in batches for five minutes, or until golden and crisp.
Remove from the pan with a slotted spoon, drain on kitchen paper and season with salt and pepper. Serve straight away with the herb mayonnaise and garnish with frisée. Top
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| CROUTES WITH CHAOURCE OMELETTE |
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Chaource is a soft cow´s milk cheese from the Champagne region of France. Prized for its rich, creamy texture, it is normally eaten when relatively young and acquires more taste as it matures
Serves
4
- 8 slices of crusty baguette
- 4 slices of Ardennes ham
- 6 eggs
- Salt and freshly ground black pepper
- 20g unsalted butter
- 1 shallot, peeled and finely chopped
- 1/2 a Chaource, cut in pieces
- Handful of assorted fresh salad leaves and vinaigrette to serve
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Heat the oil in a flameproof casserole and brown the pork on both sides. Add the onions and juniper berries. Season, then cook until the onions have softened. Stir in the Noilly Prat and bubble to evaporate the alcohol. Cover, transfer to a preheated oven and cook at 190ºC, 375ºF, Gas 5 for one hour and 30 minutes.
Turn and baste the pork, stir in the prunes and cook for another hour.
Remove the pork and cook the meat and vegetable juices over a low heat to reduce slightly.
Slice the pork thinly and serve with the prunes and onions spooned on top, with the sauce poured over. Top
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| PORK WITH PRUNES |
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Sweet and succulent prunes are the perfect foil for this slow-cooked pork
Serves
4
- 3 tbsp olive oil
- 1 x 1.5kg boned loin of pork
- 2 onions, peeled and thinly sliced
- 5 juniper berries, crushed
- Salt and freshly ground black pepper
- 1 wineglass Noilly Prat
- 200g prunes, pitted
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First, cook the bread under a preheated grill. Meanwhile, cook the ham in a dry frying pan for two minutes, until lightly browned. Remove and reserve with the bread, keeping warm.
Beat the eggs in a bowl, and season with salt and plenty of freshly ground pepper.
Heat the butter in the frying pan and cook the shallot until softened but not browned. Pour the beaten egg over and cook the omelette for five minutes, stirring gently.
Add half the Chaource and roll up to enclose. Slide the omelette out of the pan and on to a chopping board, then cut into four slices.
Divide the ham between four slices of toasted baguette and top with an omelette slice. Sprinkle with the remaining Chaource and pop under a preheated grill for a minute, until the cheese is melting and bubbling. Top each with a piece of baguette and serve immediately, garnished with lettuce leaves tossed in vinaigrette. . Top
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