Provencal Lamb Daube Inspired by Gui Gedda - Perfectly Provence. All the Recipes – Cocoa & Lavender. Anchovy Puffs Baba Ghanouj Blue Cheese Tart (sometimes with Figs!)
Cambozola Mousse with Spiced Rosé Gelée and Crystallized Rosemary Caponata Carrot Pâté, Spicy Cauliflower, Whole Roasted Charcuterie/Cheese Platter Cheddar Crackers, Devilish Cheese Crisp Chèvre and Mushroom Tartlets Chorizo-stuffed Dates Wrapped in Bacon Cicchetti al Tonn o e Cacao Coliflor con Vinagreta Templada de Jamón Fried Sage Leaves (Foglie Fritte della Salvia) Goat Cheese, Herbed Goat Cheese, Peppered. Hiking and Cooking in the South of France. Noilly Prat is a dry vermouth from the South of France.
It is made from white grapes grown in the Marseillan area and matured in oak casks. It is said that about twenty herbs and spices are added to it. I always thought that Noilly Prat is a slightly decadent and old fashioned aperitif. But during a visit to Eilenroc, where I saw it among the aperitifs in the winter garden, I somehow became interested in its origins. I googled it, and discovered its extensive uses in cooking, especially for sauces to accompany fish. The following two sauce recipes are the results of my experiments with Noilly Prat. The following sauce is especially good with grilled or roasted fish or scallops: 2 servings 75 ml good vegetable stock (for instance from Bjorg vegetable cube) 75 ml Noilly Prat 2 tbsp fruity olive oil 2 tbsp crème fraîche 15 % fat Freshly ground black pepper Basil or dill to decorate The sauce below goes very well with magret de canard, duck breast: See our earlier post.
The 20 best Mediterranean recipes: part 4. Theodore Kyriakou’s garides saganaki For this classic Greek saganaki recipe you need fresh medium-to-large-sized prawns, which are deglazed in ouzo to give a unique taste.
When I think of saganaki, I taste salty melted cheese with hints of ouzo and plenty of grilled bread, and then I start daydreaming about eating under the Almyrikia trees, my feet in the sea. The word “saganaki” refers to the cooking pan, a flat little frying pan with squat handles on both sides. It looks like a cross between a tawa and karahi, the equivalents from East Asia. Serves 4 as a starterprawns 12 tomatoes 4 good size, ripe and juicy, peeledolive oil 80ml banana shallot 1, peeled and finely choppedgarlic 2 cloves, choppedAleppo pepper a pinch salt and freshly ground pepperouzo 70ml, or dry white winefeta 200g, crumbled basil ¼ bunch oregano a pinch Peel the bodies of the prawns, leaving the heads and tails on for extra flavour.
Grate the tomatoes into a bowl, using the large blades of the grater. Shred the basil. Perfect for Lunch in Provence Tomato Tarte Tatin - Perfectly Provence. Daube de Boeuf Provencale. Creme Patissiere Recipe - Homemade Pastry Cream. Roast Pork with Prunes. Roast Chicken Provencal Style with Local Lemons from Menton - Perfectly Provence. Mom's Dijon Chicken a Dinner Classic in Under 30-Minutes - Perfectly Provence. A cheeky little Valentine: Roasted Scallops with Hazelnut and Rosé Butter on Polenta Mash. I know most people go to restaurants on Valentine’s day, but in case you are cooking for your loved one here’s a tasty recipe using the well known aphrodisiac scallops and good Provence Rosé ;-) Joking aside, Provence Rosé is a perfect drink for a romantic tête a tête as it’s so pleasant and pretty, so perfect to set the tone for some quality time together on Valentine’s day.
To delight your beloved you will require: 6-8 nice quality scallops2 big mashing potatoes100 grams of Polentasome milk and creama handful of hazelnutssome nice greens to complete the dish – I used steamed RomanescoChivesand a little Rosé… Peel your potatoes and cut them into small chunks. Boil them until they are very soft and mash them, best with a potato ricer. Put the mash back in the pot and add the polenta. Get your pan nice and hot, add some clean vegetable oil and a knob of butter, fry the scallops both sides until they are nice and a little crispy (about 3 minutes each side). The author: Jeany Cronk. Sam's Portuguese-style pork and chorizo stew recipe. Slow Roast Stuffed Breast of Lamb - Bacofoil. Ingredients: Bacofoil Non-Stick Roasting foil 3 times as wide and twice as long as the lamb joint1 onion, finely chopped40g unsalted butter1 teaspoon finely chopped rosemary1 teaspoon finely chopped thyme2 garlic cloves, peeled and mashed to a paste with 1 teaspoon sea salt55g soft white breadcrumbs85g good sausage meat or lamb mince½ tablespoon chopped mint2 tablespoon chopped parsley1/8 teaspoon grated nutmegGrated zest of ½ orange1 whole egg, beatenGround black pepper1 large breast if lamb, boned and as much fat as possible removed Directions: Preheat the oven to 150°C/Gas 2.Cook the onion gently in butter until soft but not coloured, then add the rosemary, thyme and garlic and cook for a further 3 minutes, allow to cool slightly.
Tip into a bowl, then add the remaining ingredients except for the lamb. Squidge together with your fingers to blend well.Lay the breast of lamb skin side down on a work surface then spread the stuffing over the surface of the lamb. Geez Thats Good ! Lemon Garlic Cream Sauce For Pasta Recipe - Genius Kitchen. Chicken Breasts with Wild Mushrooms Recipe on Food52. Osso Bucco. Simon Hopkinson.