Light crêpes with prune kernel oil

/in /by

Ingredients:

  • 250 g of flour
  • 4 eggs
  • 3 dessert spoons of prune kernel oil
  • 250 ml of beer
  • 250 ml of water
  • Salt
  • 100 ml, as preferred, of rum, Grand Marnier, eau-de-vie…

Preparation:

  1. In a large bowl, combine the flour, eggs, beer and water. Add the prune kernel oil.
  2. Leave to rest for 2 hours.
  3. Mix again before cooking in a frying pan or electric crêpe maker.

Chef’s tip

Miniature Perles de Gascogne Chef's HatFor the food lovers, serve your crêpes warm with fruit, a scoop of vanilla ice cream and a forest fruit coulis.

Hand and nail treatment in 10 minutes flat!

/in /by

We all dream of having super soft hands with robust nails, in perfect order…However, our hands and nails are really put to the test throughout the year! They suffer the discomforts of the heat, sand, chlorine or sea salt in the summer, the cold in winter, and household detergents and other soaps the rest of the time…

Today, Perles de Gascogne offers a really easy, plum oil based recipe so you can pamper your hands at home! Renowned for its nourishing, soothing and protective qualities, this oil has the double advantage of softening and moisturising your hands whilst also strengthening your nails. It only takes a few minutes to prepare! The added pleasant fragrance of the prune kernel oil ensures that the nail treatment is a true moment of relaxation… The lemon whitens your nails and helps reduce brown spots on the skin caused by smoking, sun exposure and ageing. Give it a try!

Ingredients:

  • 100 ml of plum oil, otherwise known as prune kernel oil
  • 1 lemon

Preparation:

  1. Pour 100 ml of warm plum oil into a bowl.
  2. Add the lemon juice.
  3. Mix well and place the tips of your fingers in the mixture, so that the nails are totally covered in oil.
  4. Leave to soak for 10 minutes.
  5. Remove your hands from the bowl and massage your whole hands with the mixture until it is fully absorbed.
  6. Make a new mixture every week.

Plum oil

Pear Gâteau Fondant

/in /by

pear gâteauIngredients:

  • 4 unblemished pears
  • 150 g of flour
  • 100 g of sugar
  • 2 eggs
  • 100 ml of milk
  • 3 dessert spoons of prune kernel oil
  • 2 teaspoons of baking powder
  • Salt

Preparation:

  1. In a bowl, whisk together the eggs, sugar and salt.
  2. Blend in the flour and baking powder. Mix together with the milk and prune kernel oil.
  3. Grease and flour a springform cake tin. Pour in half of the mixture. Add the peeled and finely chopped pears.
  4. Cover with the rest of the mixture.
  5. Cook at 240°C for 40 minutes.
  6. Once cooled, remove the gâteau from the tin.

Miniature Perles de Gascogne Chef's Hat

Chef’s tip

This dessert can be made using any type of fruit (peaches, apples, nectarines, apricots…). Ideally, use whatever fruit is in season! 

Agen Prune Tart

/in /by

Recipe for prune tart with prune kernel oil Ingredients:

  • 250 g of flour
  • 50 g of sugar
  • 250 g of butter
  • 2 eggs
  • 125 g of ground almonds
  • 30 semi-cooked Agen prunes
  • 250 ml of Armagnac
  • 600 ml of milk
  • 1 dessert spoon of Perles de Gascogne prune kernel oil
  • 1 pinch of salt

 

Preparation:

  1. The day before: stone the prunes and leave them to swell in the Armagnac.
  2. Shortcrust pastry: combine together 250 g of flour, 25 g of sugar and 125 g of butter. Add a pinch of salt and a dash of milk and mix in well. Leave to chill in a bowl for 1 hour.
  3. Almond cream: blend together 25 g of sugar and 125 g of melted butter. Add the eggs one at a time and blend again. Add the ground almonds, 250 ml of Armagnac and 1 dessert spoon of prune kernel oil. Set to one side.
  4. Drain the prunes.
  5. Line a greased flan tin with the rolled out pastry. Spread the almond cream in the pastry and place the prunes on top.
  6. Cook for 30 minutes at 220°C.

Miniature Perles de Gascogne Chef's HatChef’s tip:

At tea time or as a dessert, this tart is best served warm with a scoop of vanilla ice cream.

As an alternative, use both prunes and apples cut into quarters.

Line-caught sea bass, langoustines, tomato fondue, seaweed meringue and hazelnut oil

/in /by

Recipe for line-caught sea bass with Perles de Gascogne hazelnut oil created by the Belgian chef Daniel AntunaRecipe by Chef Daniel Antuna
Restaurant ” ‘t Stoveke” in Belgium.
www.tstoveke.be

Line-caught sea bass and langoustines:

  • 4 x 125 g line-caught sea bass and 4 fresh langoustines.
  • 100 g seaweed
  • 50 g of salicornia.

Preparation:

  1. Cook the fish in its skin, together with the langoustines, in a frying pan with Mediterraneo Bio extra virgin olive oil.
  2. Cover and steam the seaweed briefly with a bit of oil, shallots and white wine.
  3. Blanch the salicornia and then reheat in a frying pan with a bit of extra virgin “Fiore” olive oil

Seaweed meringue

180 g oyster juice

10 g white soy sauce

20 g egg whites

200 g S° sugar

100 g dried seaweed

Preparation:

Whisk until stiff, form into meringues with a piping bag on a tray lined with baking parchment and dry in the oven for 48 hours

Tomato fondue

  • 2 shallots, garlic, rosemary, thyme
  • 6 beef tomatoes
  • 100 g chicken stock.

Preparation:

  1. Cook, reduce, liquidise and pass through a sieve.
  2. Keep warm.

Ground hazelnut oil

  • 100 g “Perles de Gascogne” hazelnut oil
  • 80 g malt
  • fleur de sel and white pepper.

Preparation:

  1. Mix together the ingredients.

Garnish

  • Cauliflower cream
  • Broccoli cream

Preparation:

Cook separately in boiling water, drain and mix in a blender until it forms a very smooth paste.

Basil coulis

  1. Blend the basil with extra virgin “Fiore” olive oil, adding a drop of Xantiane for the consistency .

 

Recipe kindly provided by our partner www.olive-net.be.

Young Anjou pigeon with prune kernel oil, muscovado rounds, stuffed with patte confite

/in /by

Recipe for young Anjou pigeon with plum kernel oil by the Belgian chef Stéphane LefebvreRecipe by Chef Stéphane Lefebvre
Restaurant Aux Petits Oignons in Belgium

Ingredients:

  • 2 young pigeon
  • Perles de Gascogne Prune Kernel Oil
  • Extra virgin “Fiore” olive oil
  • Thyme, bay leaves, brown sugar, salt
  • 4 waxy potatoes
  • Peppers, courgettes
  • 100 g of milk
  • 70 g of muscovado sugar
  • 1 egg yolk
  • 20 g of soy sauce
  • 1.6 g of agar-agar

Preparation:

  • Young pigeons: 
  1. Remove the thighs, brown them and preserve them in chicken stock with thyme, bay leaves and brown sugar.
  2. Gut and clean the rest of the pigeons and cook sous vide at 58°C with a bit of prune kernel oil for 1 hour.
  3. Roast the pigeons and remove the breasts.
  • Stuffed potato:
  1. Clean 4 waxy potatoes, remove the middles and blanch them.
  2. Bone the lower part of the pigeon thighs, chop finely and add a brunoise of peppers, courgettes and chives.
  3. Add a dash of extra virgin “Fiore” olive oil
  • Prune kernel foam:
  1. Mix 100 g milk, 20 g muscovado, 5 g prune kernel oil and 1 egg yolk.
  2. Heat to 80°C and make the foam with an electric whisk.
  • Muscovado* rounds:
  1. Mix 130 g water, 20 g soy sauce, 50 g muscovado, a pinch of salt and 1.6 g agar-agar.
  2. Bring to the boil and then pour onto a tray. Cut into circles once it has cooled.

*Muscovado : Unrefined cane sugar from Mauritius

Recipe kindly provided by our partner www.olive-net.be.

Tournedos of rabbit with tapioca pearls

/in /by

Recipe by Chef Jean-Pierre Bruneau

Restaurant “Bruneau”

Recipe for tournedos of rabbit with plum oil by the Belgian chef Jean-Pierre Bruneau

Ingredients for 6 people:

  • 1 saddle of rabbit of around 500 g with its panoufles
  • 2 rabbit thighs of around 250 g, 1 crépinette (sausage parcel)
  • 125 g of champignon mushrooms – 125 g of smoked bacon
  • 1 shallot – Mixed herbs
  • 1 teaspoon of Marc de Bourgogne
  • 100 ml of virgin Perles de Gascogne Plum Kernel Oil
  • 0.075 g of Agar-Agar – salt and pepper
  • 3 baby carrots, 6 green asparagus, 12 mange-tout,
  • 1 red curly endive, 100 g of basil cress

 

Preparation: 

  1. Bone the raw rabbit saddle and put to one side. Dice the rabbit thighs, smoked bacon and champignons into small pieces. Finely slice the shallot.
  2. In a frying pan, brown the shallot in 50 ml of Plum Kernel oil with 50 ml of Méditerranéo Bio extra virgin olive oil in a frying pan. Add the diced meat and mushrooms, season with pepper and cook for 5 minutes. Then add the Marc de Bourgogne and leave for a further 5 minutes. Season with salt and pepper.
  3. When cooled, place this stuffing on the saddle and roll it up with a crépinette around it. Cook in the oven at 180°C for approx. 40 minutes.
  4. For the tapioca pearl decoration, cook 50 g of tapioca pearls in salted water for 30 minutes. Strain and cool.
  5. Boil 125 g of meat broth with 0.075 g of Agar-Agar. Mix in the tapioca pearls and cast into a mould the shape of the tournedos.
  6. Chop and mix your vegetables and salad, season and mix with the rest of the Plum Kernel Oil with a touch of «Vintage Collection» balsamic vinegar.
  7. Use your creativity to decorate the dish, bearing in mind that the tapioca pearls will be placed around the tournedos.

 

Recipe kindly provided by our partner www.olive-net.be.

Le Monde de l’Epicerie Fine (The World of Fine Foods): Full to the Brim with Omega 3

/in , /by

Article published in Le Monde de l’Épicerie Fine magazine, November December 2013 edition.

Tasting event at Gamm Vert Agen Boé!

/in /by

Gamm Vert Boé 061213 2 Gamm Vert Boé 061213

Tasting of crepes with plum oil!

Come and meet Nathalie, our sales manager, at Gamm Vert Boé for a tasting of crepes with prune kernel oil on

Friday 6 December

from 9am to 7pm.

Numerous local producers will be there! It will be the perfect opportunity to enjoy yourselves and to discover new gourmet Lot-et-Garonne regional produce. Ideal if you are looking for gourmet Christmas gift ideas!

Find the Gamm Vert Boé shop on the map:

Zoom in

Partridge breast with truffles, Pata Négra and Brussels Sprouts, with Perles de Gascogne walnut oil

/in /by

Recipe by Chef Pierre Massin
Restaurant “Chai Gourmand”
www.chaigourmand.be

Recipe by the Belgian chef Pierre Massin, with partridge breast and Perles de Gascogne walnut oil

Ingredients for 4 people:

  • 4 fillets of partridge
  • 200 g of pancetta
  • 400 g of poultry livers
  • 60 g of strong mustard
  • 200 g of cooked foie gras
  • 40 g of cognac
  • Quince purée – Autumn truffle
  • 4 slices of Pata Négra
  • 4 slices of bread
  • Crushed hazelnuts
  • San Carlos “Sherry Vinegar”
  • “Perles de Gascogne” Walnut Oil

Preparation:

Partridge:

  1. Cook the fillets in butter, leaving them pink.
  2. Toast: sweat the diced pancetta, add the poultry livers and cook on both sides, leaving them pink.
  3. Leave to cool and mix with the rest of the ingredients.
  4. Sieve and season to taste.
  5. Fry the bread in butter until browned.
  6. Place a fillet of partridge on each slice and cover with stuffing. Cook for 7 – 8 minutes in the oven.

Vinaigrette: 

  1. Mix the meat juices with the San Carlos “Sherry Vinegar” and “Perles de Gascogne” Walnut Oil.

Presentation:

  1. Place the partridge and toast in the centre of the plate.
  2. On top of the partridge, place a few fresh truffle slices, a slice of Pata Négra and a few Brussels sprouts leaves.
  3. Add a small quenelle of quince purée, a few crushed hazelnuts and the vinaigrette made from “Perles de Gascogne” walnut oil and Jerez “Sherry Vinegar”.

Recipe kindly provided by our partner www.olive-net.be.