Chestnut and foie gras “cappuccino”

Tags

appetiser, appetizer, cappuccino, chestnuts, entree, Foie Gras, Soup, starter

This is one of those recipes that never fails to impress guests and draws oohs and aahs each time I make it. Yet, it is, as are all my recipes, very easy to put together. It consists of a chestnut and foie gras purée (very thick soup) as the base topped with a creamy whipped cream topping as the foam and a few bits on top for texture and visual appeal. The foie gras makes it extra special but if you do not like foie gras then feel free to leave it out. You could then add bacon pieces as a topping instead or if you wanted a vegetarian version, simply substitute some same dices of your favourite vegetable.

Serves 4

Ingredients:

1 slice of gingerbread
1 tablespoon slivered almonds
300g / 10 1/2oz whole chestnuts (vacuum sealed or in a jar)
500ml / 2 cups chicken stock
60g / 2oz of foie gras (duck, mi-cuit)
100 ml / 1/3 cup heavy cream
Salt and freshly ground black pepper
Pinch of piment d’Espelette or cayenne pepper

Preparation:

Preheat the oven to 120C / 250F
Cut the slice of gingerbread into small cubes to make croutons
Place them on a baking tray covered with parchment paper
Add the almonds and bake for 15 minutes
Allow to cool
Place the chestnuts in a saucepan, add the bouillon and cook on a simmer for 12 minutes, uncovered
Using a slotted spoon, place the chestnuts in a food processor or blender – keep the liquid
Add half the foie gras and blitz, adding a little of the remaining bouillon until you obtain the desired consistency (I added all the bouillon) it should be between a soup and a purée
Season to taste
Whip the cream until it forms stiff peaks
Cut the remaining foie gras into small cubes
Pour the chestnut and foie gras cream into cups, top with the whipped cream
Sprinkle on the gingerbread croutons, the almonds and the foie gras
Sprinkle some piment d’Espelette or cayenne pepper
Enjoy!

Coeurs d’artichauts gratinés au chèvre frais et tomates séchées / Artichoke hearts stuffed with goat cheese and sun dried tomatoes

Tags

apero, appetizer, artichoke, chevre, coeurs d'artichauts, entree, goat cheese, sundried tomatoes, tomate confites

Pour 4 personnes

Ingrédients:

4 coeurs d’artichauts cuits (en bocal)
50 g de fromage de chèvre frais
6 tomates confites
1 cuillerée à soupe de chapelure

Préparation:

Préchauffez le four à 200 C
Soigneusement égouttez et séchéz les coeurs d’artichauts
Mélangez le fromage de chèvre et 4 tomate confites coupées en dés
Garnissez les coeurs d’artichauts du melange
Saupoudrez-les de chapelure
Enfourez les coeurs d’artichauts et laissez cuire 10 minutes
Décorez de lanières de tomates confites
Servez chaud
Bon Appétit!

ARTICHOKE HEARTS WITH GOAT CHEESE AND SUN DRIED TOMATOES 

Serves 4

Ingredients:

4 artichoke hearts, cooked (jarred is fine)
50 g / 2 oz fresh goat cheese
6 sun dried tomatoes
1 tablespoon of dried breadcrumbs

Preparation:

Preheat the oven to 200 C / 400 F
Carefully drain and dry the artichoke hearts
Mix the goat cheese with 4 sun dried tomatoes, cut into small pieces
Place the mixture into your artichoke hearts
Sprinkle them with the breadcrumbs
Bake for 10 minutes
Decorate with slivers of sun dried tomato
Serve warm
Enjoy!

PPLT – Prosciutto Di Parma, Parmigiano Reggiano, Lettuce & Tomato

Tags

appetizer, entree, hors d'œuvres, jambon de bayonne, Parma ham, parmesan, parmigiano reggiano, prosciutto Di parma, salad, tomato

I have based this delicious, healthy and light starter on a very similar one I had at a lovely little restaurant in Nice, France, several years ago. We were sitting on a terrace overlooking the Mediterranean shaded by vines on a trellis. The sea was sparkling as if lit by millions of tiny lights and a cool breeze barely moved the leaves. We sat on small metal bistrot chairs sipping on a glass of cold rosé. Heaven! This is a lovely light starter to serve in summer when tomatoes are in season. I am thinking of all my readers in the Southern Hemisphere as they are in the midst of heatwave and I thought you might appreciate a little lighter meal. The shallots do need to marinate for a few hours so it is best to prepare them early in the day or even the previous day. The cheese crisps keep for up to 2 days in a tightly sealed container so they can be prepared in advance too.
Every time I make it, I am transported back to that terrace in Nice. Maybe you will be too.

Makes 12 servings

Ingredients:

125 g / 4 1/2 oz parmesan, finely grated
Freshly ground black pepper
170 g / 6 oz Prosciutto Di Parma /Jambon de Bayonne
2 small shallots, finely sliced
125 ml / 1/2 cup white vinegar
Pinch salt
1/2 teaspoon sugar
Small head of bibb lettuce
3 tomatoes, sliced
1 red bell pepper, roasted, peeled and sliced into 12 strips

Preparation:

Preheat oven to 180 C / 350 F
Place some parchment paper on your baking sheet
Grease the paper lightly
For each cheese crisp, drop about 3 tablespoons of the grated cheese onto the sheet in a circle
Sprinkle with pepper
Bake until golden brown, about 8 minutes
Remove from heat and cool on parchment
Line another baking sheet with foil
Space the prosciutto on the foil
Bake until lightly crisped, not brittle, about 7 to 8 minutes
Cool on paper towels
Place sliced shallots in a medium bowl
In a saucepan, combine vinegar, salt and sugar
Bring to a simmer over medium heat and pour over shallots
Let marinate at least 3 to 4 hours – can chill for up to 3 days
To assemble:
Layer 1 cheese crisp with I lettuce leaf, 1 tomato slice, a few shallot slices and 1 prosciutto slice, folded
Top with another cheese crisp and 1 pepper slice
Enjoy!