Posts in "Non classé" Category — Page 2

Sauté chicken in a Basque style with Bayonne Ham

Recette jambon de bayonne, poulet basquaise, poulet jambon de bayonne
Recette jambon de bayonne, poulet basquaise, poulet jambon de bayonne

Ingredients for six people:

  • One chicken (about 1.5kg)
  • 150g Bayonne Ham
  • Four pine kernels
  • Espelette pepper (powdered)
  • Three cloves garlic
  • Four tomatoes (of which one needs to be very ripe)
  • Four sweet peppers: two green, one yellow, one red
  • 10cl olive oil
  • One bouquet garni
  • White wine
  • Fresh parsley, salt, pepper

Preparation:
one hour

Cooking time:
one hour


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.

Xamango Bayonne Ham and potatoes with veal juice and truffle

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

 

Ingredients for 8 persons:

  • 2 knuckles of Jambon de Bayonne (1.2 kg each)
  • 400 g of mashed potato
  • 5 dl of veal juice
  • 100 g of butter
  • 20 g of truffles
  • shallots, parsley, tomatoes, and breadcrumbs

 

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.

Roasted scampi and hot piperade with diced Bayonne Ham

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

Ingredients for 4 persons:

  • 20 large scampi (8 to 10 per kg)
  • 300 g of piperade (scrambled eggs, blended with basquaise sauce)
  • 200 g of fried diced Bayonne Ham
  • 50 g of butter, dill
  • 2 dl of fish soup and butter

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.

Hake with Bayonne Ham, mushrooms and parsley sauce

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

Ingredients for 8 persons:

  • 1 hake (3 kg)
  • 250 g of Bayonne Ham
  • 100 g of sweet peppers
  • 250 g of mushrooms
  • 2 dl of olive oil
  • 3 dl of parsley sauce

Preparation:
Ask your fishmonger to clean and cut the hake into steaks of 150 gr.
Cut up the Jambon de Bayonne and chop the mushrooms into thin slices.
Dice the peppers.
Fry the hake in a little olive oil. Keep to one side.

Fry the Jambon de Bayonne, mushrooms and peppers together.
Get rid of the excess liquid with kitchen paper.

On a large plate, put the hake on one side, the julienne of mushrooms and the Jambon de Bayonne on the other, and the parsley sauce around the edges.

Piperade basque with Bayonne Ham

Ingredients for four persons:

  • Four slices of Bayonne Ham
  • 8 eggs
  • 1 kg of sweet peppers
  • 1 kg of tomatoes
  • Chopped parsley
  • 1 chilli pepper
  • 1 onion, 1 clove of garlic
  • Oil, sugar, salt
  • 1 spoonful of goose fat

 

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.

Poêlée of courgettes with Bayonne Ham and goat cheese

Recette jambon de bayonne, courgette, Jambon de Bayonne, chevre
Recette jambon de bayonne, courgette, Jambon de Bayonne, chevre

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

Ingredients for four people:

  • Four courgettes
  • Four generous slices of Bayonne Ham
  • One goat cheese log (bûche)
  • Two cloves of garlic
  • Salt, pepper

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.

Asparagus raft of Bayonne Ham with a gribiche sauce (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 Benoît Solanès.
Photo credit: Jean-Jacques ADER

Ingredients for four people:

  • Two kilos of fresh white asparagus
  • Eight slices of Bayonne Ham
  • One egg

For the vinaigrette:

  • Wine vinegar
  • Grapeseed oil

For the mayonnaise:

  • One egg
  • One spoon of mustard
  • Salt, pepper, 2 decilitres of oil
  • 50g cornichons
  • 20g capers
  • Two bunches of chervil, parsley and tarragon

As soon as they are cooked, take the whole bundle out of the boiling water and plunge them into iced water to chill them rapidly.
Cook in a large volume of boiling salted water and check their progress by spearing the tips to know when to stop cooking them.Preparation:
Peel and bundle the asparagus with string.

Undo the string and drain the asparagus, before wrapping them in the slices of Bayonne Ham.

Hard boil an egg and shell it.

Make a mayonnaise with an egg yolk, mustard, salt, pepper and two decilitres of oil.

Put the hard boiled egg through a sieve to reduce it to a powder.

Mince the cornichons, capers, with half of the chervil, parsley and tarragon, before adding them to the mayonnaise.

Pull the leaves off the other half of the herbs and serve them as a salad.

Serve the cold asparagus, with the gribiche sauce and decorated with the lightly dressed herb salad.

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

Salad from the Landes with Bayonne Ham

Recette jambon de bayonne, salade landaise, Jambon de Bayonne
Recette jambon de bayonne, salade landaise, Jambon de Bayonne

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.

Hot open sandwiches topped with Bayonne Ham

Ingredients for one person:

  • Two slices of crusty country bread
  • Two slices of Bayonne Ham
  • One clove of garlic
  • Tapenade (paste of olives, capers and anchovies)
  • One tomato
  • One onion
  • One Mozzarella cheese ball
  • Chives
  • Basil
  • Pepper

 

Preparation :
10 minutes

Cooking :
5 minutes


Preparation:
Slice the onion and the tomato.Preheat the oven to 180°C (Gas mark 6).

Lightly toast the slices of bread and rub them with the garlic. Spread them with tapenade then add some thinly sliced mozzarella, three or four slices of tomato, three or four slices of onion and a slice of Bayonne Ham.

Finely chop the chives and basil, sprinkle over the top, adding a twist of pepper.

Put the bread in the oven for five minutes to heat through lightly.

Bayonne Ham rolls with melt-in-the-mouth cheese

Recette jambon de bayonne, roulés jambon de Bayonne, apéritif jambon, Jambon de Bayonne
Recette jambon de bayonne, roulés jambon de Bayonne, apéritif jambon, Jambon de Bayonne

Ingredients for eight people:

  • Four slices of Bayonne Ham
  • About 25g of a spreadable cheese like Saint Moret for each slice
  • Basil and a few a few chives
  • Curry powder and ground nutmeg
  • Tooth picks

 

Preparation :
10 minutes

No cooking


Preparation:
Blend the cheese with chives, basil, curry powder and nutmeg.Cut the chives into little pieces.

Spread each slice of Bayonne Ham with the mixture.

Roll up the slices of ham and cut each roll in two or three pieces.

Spear the pieces through the middle with a tooth pick and serve.