Recipe

Caramelized Quince Tatin

Recipe by Anne Collard, for: Capitelles rosés

Ingredients::

  • Caramel: sugar and water
  • Quince
  • Butter
  • Cinnamon
  • Shortcrust pastry

1. Make the caramel.

2. Add 1 teaspoon of butter, and grease the bottom of the tin with it.

3. Place the quartered quince (leave the skin on) on the caramel.

4. Sprinkle with cinnamon.

5. Cover it with the shortcrust pastry.

6. Bake for 30 minutes at 180°.

7. Serve with vanilla ice cream.

Roast Pork with Quince

Recipe byAnne CollardRecipe by Anne Collard, for: Capitelles rosés Capitelles rosés

Ingredients: :

  • 1 roast pork
  • 6 quince
  • Salt, pepper

1. 1. Quarter the quince (leave the skin on).

2. 2. Let the roast pork brown in the pot.

3. 3. Add the quince and cook on low flame for 30 minutes. faire cuire à feux doux 30 min

4. 4. Serve with a spiced couscous semolina.

Duck Breast with Figs and Cognac

Recipe by Anne Collard, for: Terre de Feu

Ingredients:

  • 2 large duck breasts
  • 3 spoons of Cognac
  • 8 fresh figs

1. Stir-fry the duck breasts on high heat, regularly removing the fat. Cut them finely while they’re still slightly rare.

2. Deglaze the remaining juices with 3 spoons of Cognac and heat the fresh figs cut in half at the same time.

3. Set up the dish and add some prunes, walnuts or dates.

4. Serve with mildly spiced couscous semolina.

Chocolate Lamb Sauté

Une recette d’Emmanuel Laporte pour Terre de Feu, Les feuilles libres

Ingredients:

  • 800 g d’épaule d’agneau
  • 2 shallots
  • 20 g de beurre
  • 2 cuil. à soupe d’huile
  • 30 cl de vin rouge corsé
  • 1 bouquet garni
  • Sel, poivre.

Pour la sauce :

  • 2 cuil. à café de cacao
  • 30 g de chocolat noir mi-amer (63 % de cacao).

1. Couper l’épaule d’agneau en morceaux de 60 grammes environ.

2. Hacher les échalotes. Réserver.

3. Mettre le beurre et l’huile à chauffer dans une cocotte.

4. Faire revenir les morceaux de viande dans le mélange beurre-huile.

5. Ajouter les échalotes et mouiller avec le vin.

6. Saler, poivrer et ajouter le bouquet garni.

7. Couvrir la cocotte et laisser mijoter 50 minutes.

8. Enlever les morceaux de viande de la cocotte.

9. Faire réduire le jus de cuisson, le filtrer, puis le lier avec le cacao et le chocolat râpé.

10. Bien fouetter la sauce, puis la filtrer à nouveau.

11. Servir les morceaux d’agneau dans des assiettes creuses.

12. Napper la viande de sauce et servir aussitôt.

Astuce : Servez ce sauté d’agneau avec du chou rouge confit au vinaigre, ou des marrons, ou encore des dés de pomme de terre rissolés.

Roast Squab Provençal

Recipe by « Cuisine gourmande », for: Galets rouges

Ingredients (serves 4):

  • 4 squabs, 350g each, cleaned out and trussed
  • 4 tomatoes
  • 250g button mushrooms
  • 1 pepper
  • 1 onion
  • 2 shallots
  • 1 bulb of garlic
  • 200ml strong chicken stock
  • 70g butter
  • 1 tablespoon oil
  • 1 sprig of rosemary and 1 sprig of basil
  • 1 teaspoon berries
  • Salt, pepper

1. Clean and roughly chop the mushrooms.

2. Peel the onion and the shallots. Wash the pepper and cut in 1-inch squares. Wash and cut the tops off the tomatoes, scoop out the pulp and juice, put salt inside and set them upside-down on a tea towel.

3. Set the pulp aside. Preheat the oven to thermostat 6 (180ºC).

4. Cook the finely chopped onion in hot oil in a pan, add the pepper and mushrooms, add salt and pepper and cook for 5 minutes on high flame.

5. Add the tomato pulp and the rosemary and let it simmer for 10 minutes.

6. Melt 20g of butter in a casserole, add the bulb of garlic unpeeled, the shallots and the seasoned squabs.

7. Cook for 15-20 minutes on a medium flame, stirring frequently.

8. Stuff the tomatoes with the vegetables and place the caps back on. Place them in a greased baking dish and bake for 1 minute in the oven.

9. Take out the hot squabs and cover them with aluminium foil. Remove the fat from the casserole, put the crushed berries and then the stock.

10. Reduce the sauce to half on a high flame, and add the rest of the butter while stirring constantly.

Serve the squabs cut in half with the tomatoes. Garnish it with basil.