Posts in "Non classé" Category — Page 2

Ingredients for four people:

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.

Ingredients for six people:

Preparation:

Cut the chicken into pieces, then sprinkle with Espelette pepper.
Heat a heavy pan over a brisk flame. Peel the tomatoes and quarter them.
Put the chicken in the pan to brown. Meanwhile, peel and finely chop the onions and the garlic.
Remove the seeds and cut the peppers into thin strips.

Cut the Bayonne Ham finely into small slivers.
Take the chicken pieces out of the pan once they have browned on all sides.
Add the oil and throw in the pieces of Bayonne Ham.
Let these cook for two minutes, stirring the while. Add the onions and the garlic.
Then add the sweet peppers, once the onions are transparent.
Stir for a further minute, before turning the heat down and adding the tomatoes and the bouquet garni.
Stir and leave to simmer for 10 minutes.
Mix half a teaspoon of Espelette pepper in a spoonful of the cooking juices before adding a glass of white wine and returning the liquid back to the pan.
Stir and adjust the seasoning if necessary.
Put a lid on the pan and leave to simmer gently on a low heat for a further 30 minutes.
Sprinkle with chopped parsley and serve.

By Jean-Claude Tellechea, Auberge du Cheval Blanc in Bayonne

Ingredients for 8 persons:

Preparation:

Cook the knuckles for 4 hours in stock, with herbs.
Bone them and cut them into large pieces.

Put the ham, tomato cubes and parsley in a circle on a plate.

Cover with mashed potato and breadcrumbs.

Heat in a slow combustion stove and serve with the veal juice, truffle juice and truffle.

By Jean-Claude Tellechea, Auberge du Cheval Blanc in Bayonne

Ingredients for 4 persons:

Preparation:
Put 5 scampi on a bed of hot piperade in a bowl.Cook the scampi in a non-stick pan with butter until they are browned but not fully cooked.

Put the Jambon de Bayonne with the scampi, surround with piperade, and add a the fish soup filtered and whipped with a little butter.

Decorate with a few sprigs of dill.

Ingredients for four persons:

Preparation:
Peel and deseed the sweet peppers, cut them into strips, then fry them in two soupspoons of olive oil along with the chopped onion, garlic, peeled and deseeded tomatoes, and the chilli pepper cut into rings. Add a pinch of sugar.
Cook slowly until the liquid has completely evaporated.
Beat eight eggs into an omelette mixture and salt lightly.
Fry four slices of Jambon de Bayonne for two minutes in goose fat, keep warm and pour the cooking fat over the vegetables.
Add the eggs to the mixture of tomatoes and peppers, away from the heat.
Scramble the whole mixture, which should be creamy, then cook over a low flame for three minutes.

*A poêlée is dish cooked up in a large frying pan or poêle

Ingredients for four people:

Preparation:
20 minutes

Cooking time:
20 to 25 minutes

Preparation:
Brown them gently in a large frying pan with a little olive oil.Thinly slice the courgettes into rounds.

When the cooking is finished, season lightly, add one or two crushed cloves of garlic, the Bayonne Ham, finely cut into pieces and round slices of the goat cheese, allowing this to melt slightly, before serving straight away.