Tag Archive for: dish

Recipe by Chef Eric Mariottat

Michelin starred Chef, French Master Restaurateur and Master Chef

Ingredients (4 people):

• Two Gascogne black pig’s trotters
• Two European lobsters
• Two carrots
• One pepper
• One stick of celery
• A small onion
• Two garlic cloves
• Mixed herbs
• Sea salt, pepper, ‘quatre épices’

For the stuffing:

• 2 chicken breasts
• 1 small egg
• 300 ml of fresh single cream
• Salt, pepper, grated nutmeg
• 1 pig caul fat

For the vegetables:

• From the market (carrot, courgette, fennel, broccoli etc…)
• Perles de Gascogne hazelnut oil
• Aged vinegar
• Fresh herbs
• Salt, pepper

For the sauce:

• 200 ml of veal stock
• Garlic and parsley
• Perles de Gascogne hazelnut oil

Preparation:

1. Begin by scorching and cleaning the pig’s trotters. Place them in a large pot of hot water. Bring to the boil and skim off carefully. Add the washed vegetables, sea salt, pepper and spices and leave to simmer for 4 hours.
2. Cook the lobster for 8 minutes in a large pan of boiling salted water or steam for 10 minutes. Shell and put to one side.
3. To prepare the stuffing: Clean the chicken breasts, remove the nerves, dice finely and add the lobster pincers and meat. Mix in the salt, pepper and pinch of nutmeg. Add the egg and then the cream. Put to one side.
4. Boil the vegetables for a few minutes in a large pan of boiling water, keeping them crunchy, then drain and cool immediately under very cold water.
5. Remove and bone the pig’s trotters (careful, as there are lots of tiny bones!). Flatten the trotter onto the caul fat, spread on a layer of stuffing and then the lobster tail, cover the lobster with stuffing and roll up in the caul fat. Roll this up in foil to get a long, cylindrical shape. Cook in the oven at 170°C for 20 minutes.
6. To prepare the sauce: heat the hazelnut oil, garlic and parsley for 1 minute, add the reduced veal stock and cook for a further 2 minutes.
7. Prepare your vegetable salad according to taste
8. Cut the trotter into 5cm slices and dress with the sauce. Eat the sauce and trotters very hot with the cold salad…

Chef’s tip:

Serve with a Côtes de Duras* white wine

*Too much alcohol can damage your health. Drink in moderation.

View the recipe on the website of the Mariottat Gourmet Restaurant in Agen.

Recipe 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.

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

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.