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Simple easy recipes we make at home :

Bouzigues fresh oysters : and Picpoul de Pinet (Domaine Gaujal)
White fillets of anchovies (boquerones) with green and red peppers in oil : and Grenache blanc (Château Milhau Lacugue) or (Domaine Py)
Salmon and spinach lasagne : and Chardonnay (various suppliers)
Marinated spicy pork spare ribs : and Hemera (Domaine des Grecaux)
Parmentier de confit de canard : and Malbec (Domaine Pujol) or Reserve d'Ava (Domaine Bella Vista)
Osso Bucco with orange : and Saint Fructueux (Domaine Pujol) or Neri (Domaine Girard)
Tian de courgettes au chorizo (zucchini, tomatoes and chorizo, Provence style) : and Rosé (various suppliers)
Souris d’agneau au thym (lamb fore shank with thyme) : and Millepeyres (Domaine de Valambelle) or Cuvee Saint Roch (Domaine le Cazal)


     

Salmon and spinach lasagne

Use pre-cooked lasagne
Cook spinach or use frozen spinach, season generously.

steam or slightly grill the salmon in a pan . When nearly cooked, cut it in small pieces.
In a frying pan, fry chopped shallots and then diced tomatoes in olive oil . Salt and pepper.
Add the salmon.

Prepare a béchamel sauce.
In a square dish, start by a first thin layer of béchamel, then a layer of lasagne sheets, then the salmon in tomato sauce, then a layer of spinach, then a layer of béchamel. Repeat this three times.

Finish with a layer of lasagne sheets, a layer of béchamel and top with grated cheese.
Put in warm oven (200°C) for 30mn until top is nicely golden.

 

Marinated spicy pork spare ribs (Make it at least 4 hours before)

First, cut the spare ribs (about 1.5 kg for 4) into individual ribs and place them in a large pan of cold water with 3 large spoons of wine vinegar. Leave to simmer slowly for about 15 to 20 minutes. Take the ribs out and let them cool down in a shallow dish.

Prepare the marinade :
In a bowl, mix Soya sauce (4 spoons), honey (3 sp.) Sherry or Banyuls vinegar (1 sp.). Add two pinches of salt and pepper, a small spoon of five spices, 3 garlic cloves crushed and the juice of the ginger (the equivalent of 2 small spoons of fresh ginger) obtained by passing through the garlic crusher and 2 small spoons of chilli puree. Also add if you like it chopped fresh coriander.

Now pour the marinade on top of the ribs and place it in the fridge for at least 4 hours, Turn the ribs over regularly in the marinade.
Warm the oven on grill position and cook the ribs for about 5 minutes on each side until well roasted. Baste with the marinade.

We serve it with French fries !

     

Parmentier de confit de canard (for 4)

In fact this is potato puree with duck preserve. (You can buy either the canned one or the under vacuum one) It does not look much but it is yummy , everybody loves it !

You need :
  - 4 duck legs preserved in fat
  - 2 onions
  - 2 shallots
  - 10 potatoes (the firm type, the Bintje varietal is perfect)
  - 2 large spoons of fresh cream
  - Some milk and water
  - A pinch of nutmeg
  - Salt and pepper

Peel and wash potatoes. Put them to cook in a large pan of salted water.

Take the legs out of the fat but keep at least 2 spoons of it. Bone the legs off and chop the meat roughly.

In a large frying pan, brown the chopped onions and the shallots in the duck fat on very low fire. When it is nicely golden, add the duck meat and stir vigorously on a strong fire for 5 mn. The meat must be slightly grilled on the outside but must stay soft inside. Keep aside.

Prepare your potato puree by mashing the potatoes with a fork and adding half milk half water. Salt pepper, add a pinch of nutmeg and the cream.

Use a dish that goes in the oven and high enough.
Spread half of the duck preparation on the bottom, then mix the other half with the same volume of potato puree. Spread this on top of the first layer and finish by a third layer of potato puree. Make a drawing on the puree with the back of a fork.

Leave in warm oven (200°C) for 25 mn. You can also finish by putting it under the grill for 3 minutes until you get it nicely golden.

Serve it with a green salad like lamb lettuce dressed in walnut oil and Banyuls vinegar.

 

Osso Bucco with orange (for 4 p.)

Cooking time : 3 hours in the oven.
For this recipe , you need a large stew pan with a lid that can stand 170°C.
It is simply delicious and be prepared the day before. We serve it with fresh tagliatelles.

You need :
  - 4 osso bucco slices
  - 1 orange
  - 1 tin of peeled tomatoes
  - ½ celeriac
  - 4 big carrots
  - 2 turnips
  - 2 large onions
  - 2 cloves of garlic
  - 15g of butter
  - 1 large spoon of sugar
  - 2 large spoons of olive oil
  - Some flour
  - Thyme
  - 1 bay leaf
  - 5 peppercorns crushed and salt

Dice turnips, carrots, celeriac and onions. Melt the butter in large frying pan and brown them quickly over strong fire, stirring all the time. Once golden, sprinkle the sugar and let it to caramelize for a few minutes.
Preheat oven at 170°C.
Put the meat on a board , salt it and sprinkle with flour. Shake a little each piece to remove excess flour. In the same frying pan as the one used for vegetables, heat the oil and brown the meat on all sides on high fire. Then place the meat on top of the vegetables in the stew pan.
Still using the same frying pan, heat the tomatoes and the juice, add chopped garlic, bay leaf, a generous inch of thyme, a small one of salt and let is simmer slightly. Pour on the meat in the stew pan.
Add the orange peel and the orange juice and the crushed peppercorns.
Put the lid on, place in the oven for 3 hours.

Even better when warmed up the next day.
Bon appétit !

     

Tian de courgettes et Chorizo (for 4p)

You need :
  - 500g zucchinis (courgettes)
  - 200g chorizo ( we prefer the “picante” or hot one, but it is up to you!)
  - 2 or 3 ripe tomatoes
  - 4 large spoons of olive oil
  - 100g round white rice
  - 1 small spoon of fresh thyme
  - Salt and pepper

Preheat oven at 210°C (th.7)

Put the rice to cook in a large volume of salty water for 5 minutes, it should not be completely cooked. Rinse it under cold water, strain and put aside.
Rinse tomatoes and courgettes. Wipe them dry and slice them as regularly as possible.
Oil a large dish that goes in the oven. Spread the rice at the bottom, place the tomatoes, courgettes and chorizo upright alternating a row of tomatoes, one of courgettes and one of chorizo. Salt and pepper, and spread the fresh thyme on it all. Baste with half of the olive oil and place in the oven for 30 man. Then add the other half of olive oil and cook for another 15 minutes.

Serve with green salad and a nice bottle of cool Rosé wine.

 

Souris d’agneau au thym (for 4 p.)

You need :
  - 4 small lamb fore shanks
  - About 10 twigs of fresh thyme or dry one
  - Provence herbs
  - Veal broth powder
  - 75cl of water
  - 1 onion and 1 garlic clove
  - Salt and pepper

Brown the shanks until golden
Prepare a broth with the veal powder and the water
Put the shanks in a pressure cooker, add broth, thyme, herbs, onion and garlic, salt and pepper

Close the cooker and make it reach the pressure on strong heat, then lower the heat et leave it for 2 hours.

 
 
 
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