Light crêpes with prune kernel oil

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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.

Pear Gâteau Fondant

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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

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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

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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

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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

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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.

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

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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.

Line-caught sea bass, scallops, Jerusalem artichokes, truffles and hazelnut oil

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Recipe by Chef Ken Verschuren
Restaurant “De Tuinkamer”
www.detuinkamer-broodhuys.be 

Chef's recipe line-caught sea bass and scallops truffles jerusalem artichokes hazelnut oil

 

Ingredients for 4 people:

  • 4 x 125gr Line-caught Sea Bass
  • 8 Scallops
  • 1kg of Jerusalem Artichokes
  • 4 egg yolks
  • 30 g of hazelnuts
  • San Carlos clear balsamic vinegar
  • Fresh truffles
  • “Perles de Gascogne” hazelnut oil
  • Primo extra virgin olive oil
  • Slab of Himalayan salt
  • Fleur de sel, chives, salt, pepper, lime juice and iO extra virgin olive oil, chicken stock

Preparation:

  • Sea bass
  1. 4 x 125 g of Line-caught sea bass. Season the fillets. Place them in vacuum plastic bags with the Primo extra virgin olive oil.
  2. Place the bags in a bain-maire at 55°c for 6 minutes.
  3. Before serving, leave them for a few moments on a very hot slab of Himalayan salt.
  • Scallops
  1. Marinade the 8 scallops with pepper, a bit of fleur de sel, lime juice and iO extra virgin olive oil.
  2. Slice thinly.
  • Jerusalem artichokes
  1. Peel 1 kg of Jerusalem artichokes and leave them in water. Drain and cook in just enough chicken stock with salt and pepper.
  2. Liquidise to a smooth cream
  • Vinaigrette
  1. In a bowl, mix 50 g of “Perles de Gascogne” hazelnut oil, 50 g iO extra virgin olive oil, a little of the artichoke broth and a little vanilla.
  2. Mix well
  • Hazelnut cream
  1. In a mixer, combine 4 egg yolks, 30 g of hazelnuts, a little chicken stock, iO extra virgin olive oil and San Carlos clear balsamic vinegar.
  2. On a plate, dress with a julienne of fresh truffles, a few chopped chives, coarsely chopped hazelnuts and a drizzle of iO extra virgin olive oil.

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

Foie gras carpaccio with hazelnut oil

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Recipe for Foie Gras Carpaccio with Perles de Gascogne hazelnut oil

Ingredients:

  • 1 firm 500 g foie gras
  • Virgin Perles de Gascogne hazelnut oil

Preparation:

  1. Place thin slices of foie gras on a platter covered with hazelnut oil.
  2. Baste the top of the slices with the hazelnut oil. Dust each slice with fleur de sel, ground black pepper and a dot of Espelette chili powder.
  3. Cover the platter with clingfilm, with as little air as possible to prevent the foie gras from oxidising. Chill for at least 2 hours before serving.
  4. Place the foie gras slices on toasted bread. Serve.

Chocolate cake with hazelnut oil

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Ingredients for 6 people:

  • 200 g of 70% cocoa pâtissier chocolate
  • 100 ml of Perles de Gascogne hazelnut oil
  • 125 g of ground hazelnuts
  •  4 eggs
  • 150 g of fructose

Preparation

  1. Melt the chocolate in the microwave for one minute, stir and melt for a further 30 seconds if necessary.
  2. Add the oil and then the eggs, one at a time. Mix thoroughly then add the fructose and ground hazelnuts.
  3. Pour into a springform cake tin lined with baking parchment. Cook in a fan oven at 180°C for a maximum of 20 minutes.