Radish Tartare

Ingredients for 4 persons : 1 lettuce / 1 bunch of radish / 10 gherkins /  2 Tbspoons capers with 1 Tb-spoon of their vinegar / 2 Tbspoons hot mustard /  3 Tbspoons olive oil / a few bunches fresh parsley / salt & pepper
 

• Prepare the lettuce (wash and clean and also strain the leaves) chop the parsley. 
• Beat the mustard, olive oil, vinegar, pepper and salt in a salad bowl together.
• Wash and clean the radishes and slice them, slice the gherkins; and strain the capers.  Add all those to the vinaigrette and mix up.  
• Lane the lettuce leaves and slices them into strips. Put on show the shredded  
  lettuce into individual plates and top with the radish tartare.  At last spread a little parsley.  
• Now serve with French toasted bread.                                                                 

Pâté de Lapin ( Rabbit Paté )

Certainly one of the most well-known patés... Rabbit meat is original, fine, delicious and light.   The result of this highly simple recipe is marvelous.

Ingredients for eight (08) people :
 

600 gr [11/2 lb] rabbit meat,  (equivalent to one rabbit of 1.5kg [03 lb])  400 gr [01 lb] of sausage meat,  02 large chalots,  02 eggs,  02 Tbspoons sour cream,  05 cl [02 fl oz] cognac or armagnac ,  bay-leaves ; a few blades of parsley,  grated nutmeg, salt & pepper

Recipe :

Bone the rabbit OR have it done by the butcher.  Now ground the meats together with a blade in an electric mixer and when done, pour it in a bowl.

Pre-heat oven to 200°C / 400°F; mince the chalots and parsley, include them with the all other ingredients except the bay-leaves in the bowl.  Everything mix the jointly until well blended by using hands).

Taste and adjust seasoning....flavor needs to be strong for baking will reduce it a little.

In small pâté tureens put the mixture and place one bay leaf on each pâté; bake for forty (40) minutes..

Serve it with the French cornichons, out from the small tureens in an ear-dish on a bed of lettuce..

If you choose to bake in single large tureen,  then put three (03) bay-leaves on and cook it for 1.30 hours (cover it while cooking).

Sea Fricassee on lightly shredded vegetable

[Fricassée de Mer et sa Julienne de legumes]

A very advanced dish for seafood lovers.  It is not as difficult but it is easy to prepare and takes some time.

Ingredients for four (04) persons:

8 fresh fleshy scallops / 250 gr (1/2 lb) salmon fillets / 250 grm (1/2 lb) doversole fillets / 25 cl (9 fl oz) sour cream /  30 cl (10 fl oz) dry white wine / 2 carrotts + 1 leak / 2 shallots / 40 grm (1.5 oz) butter / 4 Tb-spoons olive oil / and Salt & pepper

First, cut the fish fillets into with a very sharp knife and cut the scallops thick-wise (you will get 2 disks from one).

Secondly, in a frying-pan, dissolve half (1/2) of the butter with 2 Tb-Spoons of olive oil, over a medium/high flame, and brown the fish and scallops for 5 minutes with salt & pepper; keep aside.

Third, peel and chop the shallots; peel the carrots; prepare the leak (take outside leaves off and wash). Cut the leak into very little and slim sticks; grate the carrots not too thinly.

Fourth, in the frying-pan, dissolve the second half of the butter with the two (02) left Tb-spoons of olive oil and brown the shallots for three (03) minutes; add the vegetables, and brown for three (03) more minutes, then add the wine and let simmer for 15 minutes (cover with a lid).

Fifth, Add the cream that you will mix cautiously with a wooden spoon; let simmer for five (05) minutes turning from time to time, then add the fish and scallops (do not mix) cover again and let simmer for extra five (05) minutes.

Now ready and serve right away.

Side dish :

If you consider that carrots and leak will not be enough, you can add a boiled OR steamed potatoes cut in 2 halves on the side of every plate.

[Salade d'Endives, Noix et Roquefort] Endive salad with walnuts > Roquefort cheese

It is very simple, quick, very tasty, fresh. and so French

Ingredients for six (06) people
Six (06) medium endives
150 gms (07 oz) Roquefort cheese
Fifty 50 gms [3 oz] walnut halves
Three (03) Tbspoons walnut oil
Three (03) Tbspoons colza oil (or sunflower oil)
One (01) tea-spoon Dijon mustard
One (01) Tb-spoon vinegar
salt -&- pepper

Recipe :-

1. First, remove the leaves of outside from the endives; split the other leaves and cut into the pieces of around three (03) to four (04) cm (01 to 1.5 in) into a salad bowl.
2. Roquefort cheese crumbles into the little pieces as well as half of walnut halves and after that put the both on the endives.
3. Make your vinaigrette: in a bowl mix salt, pepper, mustard and little by little include the vinegar and after that the oils, always mixing.
4. When the salad is prepared to serve up, pour the vinaigrette on salad. Mix the whole together, evenly share out salad among the individual ear-dish. At last share on tops the left walnut halves as well. If you like, decorate with the parsley. 

 

 

(LITTLE OMELETTES WITH MIXED HERB)

 Ingredients for 04 to 06 persons :

12 eggs / 02 T-spoons cream /10 cl (4 fl oz) milk / 06 Tb-spoons freshly grated parmesan cheese / 15 fresh basil leaves / 25 chive blades / 12 fresh mint leaves/ a few drops of olive oil / salt & pepper Preparation time 10 minutes + cooking one by one.

• Chop the herbs one by one.

• Beat eggs in a salad bowl (pot) with the salt -and- generous pepper. Mix the cream with milk, and after that add them to the beaten eggs while mixing.  Add the parmesan cheese the same way.

• In a small frying non-stick pan (size of a blini pan ) heat up a drop of olive oil, after that pour a small ladleful of egg mixture in pan. Spread it with one of the chopped herb and let it heat on medium flame until top is no longer liquid ( reckon for three (03) minutes depending on the thickness) turn the omelette upside down with a spatula and let it brown for a few extra seconds.

Cook like this as many omelettes as you can and remain them warm the time to cook the others. Provide with tomatoes and cucumbers to have with the omelettes.