Recipes

Nougatine and yoghurt biscuits

 Ingredients

Preparation

  1. Mix all the ingredients together until you obtain a smooth dough (a bit sticky).
  2. Make little balls/mounds with the help of a small spoon.
  3. Put in the oven at 180°C for 20 mins (cooking time may vary according to the size of the balls)

Recipe created and kindly provided by La Laiterie du Périgord

Custard tart with prune kernel oilCustard tart with prune kernel oil

custard tart with prune kernel oil

Ingredients for the short crust pastry:

  • 200 g of flour
  • 100 g of butter
  • 1/4 teaspoon of salt
  • 1 teaspoon of vanilla sugar
  • 50 ml of water

For the filling:

  • 1/2 litre of milk
  • 60 g of flour
  • 150 g of caster sugar
  • 2 teaspoons of vanilla sugar
  • 1 dessert spoon of prune kernel oil
  • 1 pinch of salt
  • 6 eggs

Preparation:

  1. Preheat the oven to 180 °C
  2. Prepare the shortcrust pastry. Roll the pastry out to a thickness of about 3 mm. Line a greased and floured flan tin. Prick the base several times with a fork. Cook the pastry blind for 15 minutes.
  3. In the meantime, mix the flour, caster sugar, vanilla sugar, eggs, salt and the dessert spoon of prune kernel oil in a large bowl.
  4. Heat the milk to around 70 °C and add to the mixture, mixing thoroughly.
  5. Fill the pastry case and cook the tart for 40 minutes.

Chef’s tip!

Miniature Perles de Gascogne Chef's Hat

For those food lovers who are watching their waistlines, you can still treat yourselves with a lighter version without pastry! For the light version, begin the recipe at step 3.

Vanilla custard with prune kernel oilCustard with Prune kernel oil

custard with prune kernel oil

Ingredients:

  • 1/2 litre of milk
  • 100 g of sugar
  • 4 eggs
  • 1 teaspoon of vanilla extract
  • 3 to 4 dessert spoons of prune kernel oil

Preparation:

  1. Bring the milk to the boil with the sugar and vanilla extract, then remove from the heat.
  2. Beat the eggs. Pour the eggs into the milk mixture, mix thoroughly and add the prune kernel oil.
  3. Pour the mixture into ramekin dishes and place under the grill for 13 to 15 minutes.
  4. Leave to cool and serve chilled.

Miniature Perles de Gascogne Chef's Hat

Chef’s tip:

For parties, serve warm with scoops of chocolate, vanilla, red berry or exotic fruit ice cream. A guaranteed delight!

Cherry clafoutis with Prune Kernel OilCherry clafoutis with Prune Kernel Oil

cherry clafoutis with prune kernel oil

Ingredients:

4 eggs

110 g of flour

90 g of sugar

500 ml of fresh cream

150 ml of milk

1 spoon of rum or Armagnac

1 pinch of salt

1 sachet of vanilla sugar

500 g of cherries

1 spoon of prune kernel oil

Recipe:

1. In a large bowl, mix the eggs, flour, salt and sugar.

2. Whisk the cream and milk together. Add to the mixture.

3. Pour in a spoonful of prune kernel oil and one of rum or Armagnac.

4. Pour the mixture into a greased baking tin and place the cherries on top.

5. Cook in the oven at 200 °C for 30 to 40 minutes.

Chef’s tip:

Miniature Perles de Gascogne Chef's HatCook using whole cherries to keep their full flavour and aroma.  If your clafoutis is to be eaten by small children, you can always stone the cherries before or after cooking!

Chocolate mousse and clementine gateau with Prune kernel oil

chocolate clementine pudding with prune kernel oil

Ingredients for the biscuit base:

200 g of any type of dry biscuit

100 g of butter

1 dessert spoon of virgin plum oil

1 dessert spoon of sugar

Ingredients for the clementine mousse:

5 clementines

2 eggs

3 dessert spoons of cornflour

4 dessert spoons of sugar

1 pinch of salt

Ingredients for the chocolate mousse:

200 g of dark chocolate

60 g of butter

5 eggs

1 dessert spoon of sugar

1/2 dessert spoon of virgin prune kernel oil

Recipe:

  1. Line the base of a small loose base tin (max 20 cm) with greaseproof paper.
  2. Crush the biscuits and mix with the melted butter, sugar and oil. Press this mixture firmly into the tin to create a uniform base. Leave to chill.
  3. Clementine mousse: To prepare the mousse, start by squeezing the clementines. Then separate the eggs. In a bowl, add the yolks to the sugar and clementine juice .
  4. Mix well. Over a low heat, gradually add the cornflour whilst stirring and increasing the heat. As soon as the cream gets to boiling point and thickens, lower the heat and let it cook for 1 minute.
  5. Whilst this is cooling, beat the egg whites until quite stiff.  Fold the whites into the clementine mixture.
  6. Place a layer of this mixture over the biscuit base. Return to the fridge to chill.
  7. Chocolate mousse: melt the chocolate with the butter.
  8. Separate the eggs. Whisk the egg yolks in a bowl with the sugar and prune kernel oil.
  9. Beat the whites until quite stiff.
  10. Mix together the melted chocolate and butter and egg yolks.
  11. Fold into the egg whites.
  12. Layer this mousse over the clementine layer.
  13. Leave to chill for several hours. Carefully remove from the tin for serving.

Chef’s tip:

Miniature Perles de Gascogne Chef's HatTo decorate, draw arabesques on the top of the mousse: it will harden quickly in the fridge and create an attractive effect for your dessert.

Apple and pineapple crumbleApple and pineapple crumble

crumble with prune kernel oil

Ingredients:

  • 1 pineapple
  • 3 apples
  • Lemon juice
  • 150 g of flour
  • 150 g of brown sugar
  • 20 g of ground almonds
  • 60 g of margarine
  • 1 teaspoon of virgin prune kernel oil

Preparation:

  1. Preheat the oven to 200 °C.
  2. Peel the apples and pineapple.
  3. Cut the fruit into squares. Place the fruit in the bottom of a greased and floured flan tin. Sprinkle with lemon juice.
  4. Mix the flour, sugar and ground almonds. Add the margarine and virgin plum oil. Mix to a crumble using your fingers. Spread over the fruit.
  5. Cook in the oven for 30 minutes.
  6. Serve warm with a drizzle of honey and a scoop of vanilla ice cream.

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

For a more modern presentation, serve in individual glass or ramekin dishes.

Parmentier with hazelnut oil and duck confit with morel mushrooms

parmentier with hazelnut oil and duck confit with morel mushroomsIngredients

  • 700 g of Bintje potatoes
  • 100 to 150 ml of milk
  • 40 g of hazelnut oil
  • coarse salt
  • 300 ml of dark poultry stock
  • 24 small dried morel mushrooms
  • 2 duck confit thighs
  • 1/2 garlic clove
  • 1 sprig of parsley
  • a bit of sauce

Preparation:

  • Potato purée
  1. Boil the potatoes, starting with cold water salted with coarse salt (approx. 15 g per litre)
  2. Mash the potatoes
  3. Season the milk and bring it to the boil (you can also add a bit of nutmeg)
  4. Dry out the mashed potato over a low heat
  5. Gradually add the hazelnut oil, followed by the boiling milk (you may not want to add all the milk, depending on your desired texture and the type of potato).
  6. Keep in a double boiler with cling film over the purée (to stop the surface drying out)
  7. Note: you must always work with mashed potato when it is hot to prevent it going stringy
  • Sauce
  1. Rehydrate the morel mushrooms by pouring over boiling water up to level. Leave to swell for 20 to 30 mins
  2. Remove the rehydrated morels and rinse them if necessary (if there is any sand on them). Filter the water.
  3. Reduce the stock to a demi-glace and add the mushroom water once reduced, then the mushrooms
  4. Keep warm in a water bath
  • Confit
  1. Chop the garlic and parsley
  2. Bone the confit thighs
  3. Cut the meat into small pieces and sauté with no oil or fat in a frying pan (until it is slightly crispy)
  4. Add the chopped garlic and parsley and a little demi-glace to hold it all together
  5. Keep warm in a water bath
  • PRESENTATION
  1. In a ring mould, place a layer of confit a third of the height and press down well with spoon
  2. Add purée up to the top of the ring mould (we used a mould of 6 cm diameter and 4.5 cm height), smooth over with a spatula to level the surface
  3. Decorate around the centre of the plates with the demi-glace
  4. Place the Parmentier in the centre and remove the mould
  5. Decorate with the morel mushrooms

‘Aillade du Quercy’ and walnut oilAillade from Quercy


Accompaniment for all your dishes

Meat, starchy foods (pasta, potatoes…)

Ingredients for 6 people:

  • 15 garlic cloves
  • 80 g of whole shelled walnuts
  • 300 ml of Perles de Gascogne walnut oil
  • A few bits of flat leaf parsley
  • Fine grain salt
  • Freshly ground black pepper

Preparation:

1. Wash and finely chop the parsley
2. Peel the garlic
3. Grind the garlic and walnuts together using a pestle and mortar
4. Add a pinch of salt and a few grinds of black pepper
5. Pour in the walnut oil slowly in a thin stream whilst continuously turning the sauce in the same direction
6. Add the chopped parsley

Recipe for aillade du Quercy with Perles de Gascogne walnut oil

Avocado guacamole with prune kernel oil


Recipe for avocado guacamole and prune kernel oil

A recipe by Chef Hervé Sauton

La Table des Sens gourmet restaurant

Dish:

Aperitif, accompaniment to a cold starter

Ingredients for 4 people:

  • 2 well matured avocados
  • 1 finely chopped small shallot
  • 1 pinch of Espelette chilli powder
  • Prune Kernel Oil

Preparation:

  1. Mash the avocado with a fork, add the chopped shallot and the chilli powder. Mix well.
  2. Mix in the prune kernel oil, according to personal taste.

Miniature Perles de Gascogne Chef's HatChef’s tip

Serve as an accompaniment to a citrus Gambas Tartare

Pigs Trotter stuffed with Lobster

Virgin hazelnut oil from nut to oilRecipe 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:

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:

Miniature Perles de Gascogne Chef's HatServe 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.