FRA
DEU
KOR
JPNINGRÉDIENTS
25g de beurre
30cl de lait
25g de farine
2 tranches de jambon de Bayonne
30g de Cantal rapé
50g de chapelure
1 oeuf
3 brins de ciboulette
30 g de beurre
Ail
Piment d’Espelette
Planche de tapas basque au jambon de Bayonne
Posts in "Non classé" Category
Tartines figue, foie gras & jambon de Bayonne
Nombre de personnes : 6
Difficulté : Facile
Temps de préparation : 30 min / Cuisson : 15 min / Repos : 0
Ingrédients :
- 1 pain boule aux céréales tranché
- 1 bloc de foie gras de canard de 150 g
- 3 tranches de jambon de Bayonne
- Quelques feuilles de roquette
- 8 figues mûres
- 15 g de beurre
- 3 cuill. à soupe de cassonade
Préparation :
- Préparation de la confiture. Laver les figues et les couper en gros dés (en garder une de coté pour le dressage). Dans une poêle, faire fondre le beurre et déposer les morceaux de figues.
Mélanger puis ajouter le sucre. Faire cuire 10 minutes à feu doux et verser 3 cuillerées à soupe d’eau. Poursuivre la cuisson encore quelques minutes puis écraser à la fourchette pour se rapprocher de l’aspect d’une confiture. Laisser refroidir au réfrigérateur jusqu’à la fin de la recette. - Préparation des chips de jambon. Préchauffer le four à 180 °C. Couper les tranches de jambon de Bayonne en lamelles et les déposer sur une plaque de four recouverte de papier cuisson. Enfourner pour 7 minutes environ jusqu’à ce qu’elles soient bien dorées. Les poser sur du papier absorbant et les laisser refroidir afin qu’elles deviennent bien croustillantes.
- Préchauffer le gril du four. Mettre 6 tranches de pain à plat sur une plaque et les faire griller jusqu’à ce qu’elles soient légèrement dorées. Laver les figues et les couper en lamelles. Découper le foie gras en tranches.
- Sur chaque tartine encore chaude, étaler de la confiture, du foie gras puis une chips de jambon de Bayonne. Déposer une lamelle de figue fraiche et décorer d’une feuille de roquette. Servir aussitôt.
Astuces et variantes :
Concasser un bon poivre noir et quelques baies rouges sur le foie gras avant de recouvrir avec la chips de jambon.
Cordon bleu au jambon de Bayonne
Ingrédients :
- 4 escalopes de dinde
- 4 tranches de jambon de Bayonne
- 25g d’emmental râpé
- 25g d’Ossau Iraty râpé
- 1 œuf
- 40g de farine
- 100g de chapelure
- 1 cuillère à soupe d’origan séché
Préparation :
Mettre bien à plat chacune des escalopes de dinde et les recouvrir d’une tranche de jambon de Bayonne.
Râper l’Ossau Iraty et l’emmental et mélanger les deux fromages.
Disposer un petit tas de fromages râpés sur chaque escalope.
Refermer l’escalope en deux en repliant le côté le plus long.
Battre un œuf dans une assiette creuse. Mettre la farine dans une autre assiette.
Dans une 3ème assiette, verser la chapelure et mélanger cette dernière avec l’origan séché.
Passer chaque escalope dans la farine, puis dans l’œuf et pour finir dans la chapelure. Faire frire 5 minutes à la poêle de chaque côté avec un filet d’huile d’olive et servir.
La recette en vidéo :
Salon International de l’Agriculture in Paris, february 25 – march 5, 2017
Come and find the PGI Bayonne Ham at the Paris International Agricultural Show
Information and tasting on our booth : HALL 3, booth 136, aisle J
Salad of young spinach leaves, Bayonne Ham and fig juice with Floc de Gascogne
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
Lettuce with melon, ewe’s milk cheese and Bayonne Ham
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.
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])
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
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
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
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.