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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

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.

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

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

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

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

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

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.