Cold GammonTerrine=Jambon en Persillade

A very cool main course, this terrine must be prepared in advance and therefore frees you of any cooking on the day you want to eat it. If you plan to have a meal al fresco it provides you with a decorative centrepiece that combines proteins and vegetables and keeps your tastebuds cool.

It is fairly substantial, so serve it with a tomato and cucumber salad and slices of country bread. A cool Chablis or any other dry white wine goes well with this dish.

Serves 6:

1 smoked gammon joint of 750g

2 large carrots, peeled

4 garlic cloves, peeled and sliced

6 spring onions

10 green olives, cut in half.

5 gherkins, sliced

a handful of fresh flat leaf parsley, finely chopped, some kept to decorate

1 litre vegetable stock

4 tablespoon agar flakes

 

1. Cook the gammon in a pressure cooker for the time indicated by the manufacturer together with the carrots, spring onions and garlic. Then take it out of  the pressure cooker, drain and let it cool . Cut the carrots into small cubes and the onions into small pieces.

2. When the meat is cool, cut it into medium-sized cubes. Mix with the carrots, garlic, onions, gherkins, parsley and olives. Put the mixture into a pyrex dish.

3. Pour the vegetable stock into a saucepan and sprinkle the agar flakes. Bring to the boil, stir and simmer for 5 minutes. Pour the liquid over the gammon mixture and let it cool then place in the refrigerator for at least two hours.

4. Cut fairly thick slices and serve upside down.

 

Bon Appétit!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Cold Summer Leek and Crab Soup

A quick starter that is great on a hot day, the cold leek and crab soup provides a delicious starter, easy to prepare.

It seems strange to have a crab ice-cream but it works perfectly, the delicate taste of the crab combining superbly with the leek soup.

We sampled it on a perfect Summer day at the foot of the Garlaban, dear to Marcel Pagnol, in the garden of Brigitte and Christian, in the shade of a big mulberry tree.

Recreating it here is a bit of a challenge, but I love a challenge anyway, so here it goes:

Serves 4:

6 medium size leeks, rinsed and cut into 3 cms chunks
500ml vegetable stock

100ml single cream

2 tablespoon olive oil

For the crab ice-cream:

250g white crab meat, preferably fresh (or tinned)

Juice of half a lime

150g light Philadelphia soft cheese
1. Drain the leeks and toss them in a frying pan containing the heated olive oil for 5 minutes.

2. Put them in a liquidizer with the vegetable stock and whizz. Add the cream and place in the fridge.

3. Mix the crab meat, soft cheese and lime juice. Place in a tupperware container and put in the freezer for two hours.

4. When the crab ice-cream has a reached a nice consistency, scoop it and serve it in the cold soup.

Bon Appétit!

 
Tip: 

If you want to have a harder consistency for the crab ice-cream, you can use some Agar flakes. The agar agar gives a consistency which could be achieved by using gelatine, but is suitable for vegetarians as it is made from sea weed.

Clafoutis de Tomate et Chèvre = Clafoutis of Tomato and Goat Cheese

In answer to the eternal question: “What’s for dinner?”, tonight, the answer is Clafoutis de Tomate et Chèvre.

A clafoutis is usually a dessert made with stone fruit covered with a batter.
Tomatoes are also fruit, so the term clafoutis can apply to this preparation.

Tomatoes are now at their peak and should be enjoyed in a variety of dishes. They mix well with goat cheese and aromatic herbs.
I have chosen the heavily scented dried wild marjoram but you can substitute milder herbs.

This savoury dish, not quite a quiche, is served lukewarm. Definitely best in Summer, it can however be eaten in any season.

Suitable for vegetarians, it can be a starter, a main course or part of a finger buffet.

Serves 4:

20 cherry tomatoes
4 sun-dried tomatoes, cut into thin strips
1 strong goat cheese , sliced thinly
100ml double cream
2 eggs
100ml whole milk
100ml Plain flour
1 garlic clove, peeled
6 large basil leaves
1 tablespoon dried wild marjoram leaves or origano

A little butter to grease a 22cm flan dish
Pepper and salt to season

1. Make the batter by whisking the egg and the flour and adding the milk and the cream slowly. Add the marjoram and season lightly.

2. Pre-heat the oven to 200C.

3. Rub the garlic in the flan dish and grease with the butter, place the tomatoes and cheese slices and cover with the batter.

4. Bake for 30 minutes and decorate with the basil leaves before serving.
Check the batter is well cooked by inserting a knife into it. It should come out clean.

Serve warm but not hot, so let it rest for 10 minutes.

A cool rosé wine goes well with this dish.

Bon Appétit!

Tip:
Do not use too much salt as the cheese and the sun-dried tomatoes are already salty.

Liquorice Ice-Cream = Glace au Réglisse

I have eaten a few liquorice ice-creams this Summer and not being able to buy them here, I decided to experiment with simple ingredients.
It seems to have worked well and is providing me with the perfect dessert for today.

This makes approximately 4 servings.

You need:

2 sticks of Panda Natural original liquorice, chopped in small pieces
100ml of sugar syrup ( see sorbet recipes or Moka ice-cream recipe of 6 April 2016)
100ml double cream
3 drop anise extract

1. Disolve the liquorice pieces in 150ml boiling water. Let the liquid cool.

2. Add to the sugar syrup, cream and aniseed extract, stir and put in the sorbet maker.

Tip:
To savour the liquorice taste fully, it is best to serve the ice-cream soft, as an Italian ice-cream.

Bon Appétit!