Posts in "Non classé" Category

Salad of young spinach leaves, Bayonne Ham and fig juice with Floc de Gascogne

5
5

Recipe put forward by Hervé Olloix, chef at the Brasserie Flo-Les Beaux Arts in Toulouse

For the salad:

  • 200g young spinach leaves
  • Four slices of Bayonne Ham
  • 12 dried figs
  • 250cl red Floc de Gascogne AOC (AOP)
  • One cinnamon stick

For the vinaigrette:

  • Espelette pepper
  • Salt crystals
  • Olive oil

Preparation:


Put the dried figs into a saucepan, add the cinnamon stick and cover with the Floc de Gascogne. Leave the figs to cook gently for about 20 minutes.
Put the young spinach leaves in a salad bowl and season them lightly with Espelette pepper, a pinch of salt crystals and a little olive oil.
Lay up your plates with young spinach leaves and three figs (these can be warm or cold).
Place a slice of Bayonne Ham on the plate, decorate it with a little of the Floc reduction and sprinkle a little Espelette pepper to bring a touch of colour to the plate.

.Recommended wine from South West France: Gaillac AOC (AOP) dry white wine

Salad from the Landes with Bayonne Ham

3
3

Ingredients for four people:

For the salad:

  • Four handfuls of curly lettuce leaves (eg the frizzy Lollo Blonda)
  • Four slices of Bayonne Ham
  • Four slices of (duck ) foie gras
  • 20 slices of smoked duck breast fillet
  • 20 white asparagus spears
  • About 50g of sweetcorn
  • Four tomatoes
  • Pine nuts

For the vinaigrette:

  • Salt and pepper
  • Sunflower oil
  • Mustard, wine vinegar

Preparation: 

25 minutes

Cooking:
5 minutes


Preparation:

Using large plates, put a few lettuce leaves on each one.
Place one slice of foie gras in the middle of each plate.
Around this, lay out a slice of Bayonne Ham cut finely into pieces, five or six white asparagus spears, five slices of smoked duck breast, a handful of sweetcorn and a thinly sliced tomato.
Throw two finely chopped crops into a frying pan and heat for two minutes, then add half a handful of pine nuts. Allow to brown for five minutes, then pour over a plate of salad. Add the dressing and serve immediately.

Lettuce with melon, ewe’s milk cheese and Bayonne Ham

2
2

Ingredients for four people:

  • One lettuce (oak leaf or similar variety)
  • One melon
  • 200g ewe’s milk cheese
  • Four slices of Bayonne Ham
  • Four soup spoons of lemon juice
  • Four soup spoons of olive oil
  • Half a teaspoon of thyme
  • Salt and pepper

Preparation:

15 minutes

No cooking


 

Preparation:
Cut the ewe’s milk cheese into cubes.Peel the melon and cut the flesh into small cubes.
Cut the Bayonne Ham slices into fine pieces.

For the dressing, pour the lemon juice into a bowl, season to taste and stir well.

Add the olive oil, mix vigorously to get a good emulsion and incorporate the thyme.

Put the lettuce, melon, Bayonne Ham, cubes of ewe’s milk cheese and the vinaigrette into a salad bowl, then stir just before serving.

Salad of lamb’s lettuce with Bayonne Ham and Pyrénées cheese

1
1

Ingredients for four people:

  • Four handfuls of lamb’s lettuce
  • About 30 cherry tomatoes
  • About 150g Pyrénées mountain cheese
  • Four slices of Bayonne Ham
  • Four handfuls of croûtons
  • Olive oil
  • Balsamic vinegar

 

Preparation :
Five minutes

No cooking


Preparation:
Combine the prepared salad ingredients and lay them all out on a bed of lamb’s lettuce. Top with croûtons.
Cut the cheese into cubes, cut the cherry tomatoes into two, cut the Bayonne Ham into thin pieces.

Serve with a vinaigrette made with olive oil and balsamic vinegar.

Farm-raised loin chops of lamb from Quercy, roasted with rosemary and served with a râgout of Tarbes beans (Recipe from the Toulouse Lycée des métiers de l’Hôtellerie et du Tourisme d’Occitanie [hotel and tourism college of Occitanie])

agneau
agneau

Recipe put forward by Philippe Puel, Chef at the Restaurant Le Cantou in Saint-Martin du Touch (Toulouse)

 

Ingredients for four people:

  • Two farm-raised loins of Quercy lamb (eight ribs a piece)
  • Eight pieces of marrow bone (matching the heights if possible)
  • 200g Label Rouge Tarbes beans
  • 50g of Bayonne Ham
  • 50g mature bacon
  • One carrot
  • One onion
  • A bouquet garni
  • Eight cloves of white garlic from Lomagne
  • Three decilitres of poultry stock
  • One glass of veal stock
  • Salt, pepper, thyme flowers
  • Half a glass of white wine
  • 100g butter

Preparation:

Soak the Tarbes beans overnight. Change the water and blanch them, skimming off any foam before draining them. Finely chop up one onion, cut the Bayonne Ham, bacon and carrot in 2mm or smaller cubes (brunoise). Blanch the ham and drain. In a saucepan, sweat the bacon, then the onions, carrot and ham. Add the poultry stock, bouquet garni and blanched Tarbes beans. Top up with plenty of water and cook over a gentle heat until the Tarbes beans are soft but not falling apart.

Blanch the marrow bones in heavily salted water, let them boil gently for eight minutes, skimming off the foam the while, then leave to cool in the pan without draining.
Blanch eight cloves of garlic for two minutes.
The meat on the ribs of the lamb loins should be stripped back to the bone, making a convenient handle for the eye meat of the loin (manchonnés) and trimmed. The loins will need to be cooked as single pieces but they will also need to be separated easily into single chops before serving, so make sure that the backbone end of the loin can be cut through without undue force. Season the loins with salt, pepper and thyme flowers. Put a large, deep frying pan (sautoir) on a brisk flame and sear the two sides of both loins for two minutes, add the blanched garlic and cook in a hot oven for 9 to 11 minutes, watching over the cooking to ensure that the lamb remains pink in the middle. Drain the marrow bones and gently scoop out the bone marrow.Once the loins and the garlic have finished cooking, remove them from the pan and keep warm.Remove any excess fat and deglaze the pan with white wine: reduce this to half, then add the veal stock, before reducing this to half, too and adding a pat of butter.On hot plates, lay out the empty marrow bones and fill them with some of the Tarbes beans. Cut down the ribs with a sharp knife to release the individual lamb chops from each loin, serving four per person, with a decorative ribbon of cooking juice drizzled around the plate. Top each marrow bone with a clove of garlic.
Recommended wine from South West France: Marcillac AOC (AOP)

Red mullet dressed up in Bayonne Ham

rouget_jdb
rouget_jdb

Ingredients for four people:

  • Four red mullet
  • Four thin slices of Bayonne Ham
  • Four small pats of butter
  • Thyme, bay leaves
  • Salies-de-Béarn salt and pepper

Preparation:
15 minutes

Cooking time:
10 minutes


Preparation:

Preheat the oven to 210°C (Gas mark 7). Gut and clean the red mullet. Stuff the cavities with thyme, a little piece of bayleaf and a pat of butter.

Lay the red mullet out on slices of Bayonne Ham and roll the ham around the fishes.

Wrap each fish in a piece of oiled greaseproof paper to seal in the cooking juices (en papillote).

Put them in the hot oven for 10 minutes.

Mushroom fricassée with Bayonne Ham

fricassee
fricassee

Recipe put forward by Thomas MERIC and Clément REILHS.
Photo credit: Jean-Jacques ADER

For the salad:

  • Eight thin slices of Bayonne Ham
  • 500g cultivated mushrooms
  • 100g rocket leaves
  • Four eggs

For the vinaigrette:

  • 20cl peanut oil
  • 10cl balsamic vinegar
  • Salt, pepper

Preparation:
Poach the eggs for three minutes in vinegary water at a rolling boil and put to one side.
Sweat the mushrooms in a hot frying pan with the oil on a brisk flame, adding the Bayonne Ham once the mushrooms have released their water content, then put the pan to one side.

Make a vinaigrette dressing with 1/3 de vinegar to 2/3 oil.

Season the salad.

On a hot plate, lay out the mushrooms, the Bayonne Ham, the seasoned salad and top with a poached egg.

Recommended wine from South West France: Madiran AOC (AOP)

Panini of Bayonne Hamwith grilled vegetables

paninni_jdb
paninni_jdb

Ingredients for four people:

  • Four panini rolls
  • Four slices of Bayonne Ham
  • Four aubergines or five courgettes
  • One ball of mozzarella cheese
  • Two medium tomatoes
  • Mixed herbs
  • Olive oil

 

Preparation:
5 minutes

Cooking:
about 15 minutes


Preparation:
Lightly oil an oven shelf or a griddle if you prefer.
Wash and thickly slice the courgettes or aubergines. Blanch them briefly.
Pat them dry, brush with olive oil and lay half of them on your oven shelf or griddle.
Slice the tomatoes and the mozzarella finely.
Top the courgettes or aubergines with a slice of Bayonne Ham, mozzarella, mixed herbs, tomato slices and finish with the remaining vegetable slices: drizzle with oil and grill and grill the assembled vegetables.
Lightly grill the panini rolls and add the filling to the rolls.

Bayonne Ham tart with sweet peppers

tarte_jdb
tarte_jdb

Ingredients for four people:

  • Shortcrust pastry
  • Five slices of Bayonne Ham
  • Two sweet peppers (red, yellow or green, as you like)
  • One large onion
  • One shallot (optional)
  • 150g grated Gruyère cheese
  • One ball of mozzarella cheese
  • Salt, pepper, olive oil

 

Preparation:
15 minutes

Cooking time:
15 minutes


 

Preparation:
Preheat the oven to 180°C (Gas mark 6).
Chop up the onion (and the shallot, if used) then brown them in a frying pan.
Cut the sweet peppers into cubes and add them to the frying pan. Leave them to cook on a moderate heat for five minutes.
Cut up the slices of Bayonne Ham and stir them into the pan, adding olive oil progressively at the same time. Leave to cook for a further 10 minutes.
Roll out the pastry and put it in the tart tin: tip in the contents of the frying pan, then sprinkle with grated Gruyère and top with slices of mozzarella. Season with freshly ground pepper.
Put in the hot oven for 15 minutes.