FRIED CAMEMBERT Ingredients: 4 x 25g/1oz triangles of Camembert Cheese,
3 tbsp Flour, A pinch of Cayenne,2 Eggs, beaten, 50g/2 oz Fresh White Breadcrumbs,Oil for deep frying,4 Dessert apples, cored and quartered
Preparation:
1. Add the cayenne pepper to the flour, then roll each Camembert portion in flour, then in egg and then in breadcrumbs.
2. Heat the oil in a deep fryer to 180C/350F or until a bread cube browns in 60 seconds. Fry the portions of Camembert for 30 seconds or until golden brown. Drain on kitchen paper.
3. Garnish with apple wedges and serve immediately.
FOIE GRAS Ingredients: 1 fresh duck liver (about 500g); 2 tbsps or more armagnac; salt; pepper.
Preparation: Gently remove any skin surrounding the liver. Remove any greenish bits. Separate the two lobes of the liver and cut each in half. Remove the central nerve with a pointed knife. Thoroughly wash to remove any blood.
Cut the liver into pieces suitable to nearly fill your preserving jars. Salt, pepper, and sprinkle generously with armagnac. Cook in a steriliser or pan of boiling water (the water should be about two-thirds up the jars) for about half an hour or more depending on size of jars. Remove and allow to cool completely. Store in refrigerator for at least 2 days before use - it will keep for months.
Preparation: Cut the duck into small portions. Rub with the sea salt, place in a bowl, weight it down and leave overnight, saving any extra fat and skin. Place the skin and both fats in a saucepan with 120ml water and cook until the water has evaporated. Remove the skin.
Next day wipe the salt off the meat. Put the meat in a saucepan and cover with the rendered fat. Simmer about 1 1/4 hours or more until tender. Remove meat to preserving jars, strain fat and pour over meat to cover. Refrigerate when cool. Store at least 1 month before use - it will keep this way for many months.
Preparation: Soak the beans overnight. Drain, simmer in two-thirds of the stock for 3/4 hour. Add the meats, peeled potatoes cut into large chunks, leeks and carrots, garlic and seasonings, and the rest of the stock; simmer for 3/4 hour. Add shredded cabbage and simmer another 1/2 hour. Remove meats and chop and return to pan.
CASSOULET Ingredients: 600g haricot beans; 2 thighs duck confit; 500g belly of pork; 4 Toulouse sausages or 400g chorizo; 4 carrots; 1 onion studded with cloves; 2 tomatoes; about 1 lt beef stock; 4 tbsps goose fat; bouquet garni; 1 head of garlic; salt, pepper; pork rind removed from belly.
Preparation: Saok the beans overnight. Bring them to the boil then drain. Add stock, salt, pepper, garlic, bouquet, onion, chopped carrot and copped pork rind. Cook for about 1 1/2 hours until beans are tender. Remove the bouquet, onion and garlic head. Add confit removed from bone and chopped, chopped pork and sausage, goose fat and chopped tomato. Simmer gently for 2 to 3 hours until unctuous and creamy. Turn into a casserole and put into a hot oven (200C) until a crust forms on top.
