Recipes
AFFINITY

Recipes

Cassolette d’abricots caramélisés

Serves 1

Temps de préparation : 15 mn

1 mini sauté-pan ø 10 cm
ou 1 mini-casserole dish ø 10 cm

Ingredients

  • 10 g butter
  • 20 g sugar
  • 8 apricot halves
  • a drop of colourless liqueur

Instructions

Heat the butter and sugar in the sauté pan to make a caramel.

When the caramel is done, arrange the apricot halves in a rose shape and leave to simmer for 5 minutes. Pour in a few drops of liqueur.

Leave to cool and serve with a scoop of vanilla ice cream or a spoonful of whipped cream.

Moussaka de légumes au fromage de brebis

Serves 4

4 mini-casserole dishes ø 10 cm
ou 2 mini-casserole dishes ø 12 cm
ou 1 mini-casserole dishes ø 14 cm

Ingredients

  • 4 tomatoes
  • 2 red peppers
  • 1 yellow pepper
  • 2 small courgettes
  • 2 medium aubergines
  • 1 red onion
  • 1 yellow onion
  • 2 cloves of garlicthyme; bay leaves; salt, pepper
  • 30 ml olive oil
  • ewe’s milk cheese (tomme)

Instructions

Peel, de-seed and chop the tomatoes. Chop the onions and garlic separately. De-seed and finely dice the peppers; slice the courgettes.

Heat the oven to 240° C. Cook the aubergines without adding any fat for 35 minutes until very soft, then remove the skin and place the aubergine fl esh in a mixing bowl. Add the lemon juice, 20 ml of oil and half of the garlic. Season and mix together.

Heat the oil in the Affinity high-sided frying pan and brown the onions. Add the garlic and then the vegetables – peppers first, then the courgettes and finally the tomatoes. Then add the thyme and the bay leaves and leave to simmer for 20 minutes. When the vegetables are nearly cooked, distribute evenly between the casserole dishes. Cover with the aubergine puree. Cut the ewe’s milk cheese into pieces and cook in the oven at 240° C.

Remove from the oven when nicely browned and serve.

Parmentier de confit de canard

Serves 1

Temps de préparation : 30 mn

Temps de cuisson : 15 mn

1 mini-casserole dish ø 10 cm

Ingredients

  • 100 g duck confit
  • 1 tablespoon of duck fat
  • 100 g carrots
  • 135 g potatoes
  • 50 ml cream
  • 1 clove of garlic
  • Salt – pepper
  • Fine dried breadcrumbs

Instructions

Peel the potatoes and carrots and steam with 1 clove of garlic. Puree and leave to one side.

Warm the duck thighs in the oven or a bain-marie and remove the skin and bones. Shred the meat and place the fat to one side. Mix the duck fat gradually into the vegetable puree until it is light in texture; season with salt and pepper.

Preheat the oven to 220° C. Lightly grease the bottom of the casserole dish, cover with an even layer of meat, cover this with the puree and sprinkle with a thin layer of fine breadcrumbs. Cook uncovered in the oven for 15 minutes.

Saumon à la fondue de poireau

Serves 1

Temps de préparation : 10 mn

Temps de cuisson : 25 mn

1 mini-casserole dish ø 12 cm

Ingredients

  • 1 thick fresh-salmon steak (approx. 100 g)
  • 100 g leeks (white parts only)
  • 50 ml single cream
  • 20 ml dry white wine
  • 10 g butter
  • Salt, pepper

Instructions

Cut the leek into thin slivers and soften in some butter, covered, without browning.

When the leek has started to soften, pour in the wine and leave to reduce slightly. Season with salt and pepper.

Add the salmon steak and leave to cook for 10 minutes over a gentle heat. Add the single cream and continue to cook gently for a further 5 minutes.

Season with salt and pepper and serve with a side dish, e.g. white rice.

Carbonade de boeuf

Serves 4

Temps de préparation : 30 mn

Temps de cuisson : 1h30

4 mini-casserole dishes ø 12 cm

Ingredients

  • 2 onions
  • 1 carrot
  • 30 g butter
  • 800 g shoulder of beef, cut into flattish pieces
  • 1 tablespoon flour
  • 330 ml « bière de Garde » (a speciality beer from Northern France) or any brown ale
  • 1 tablespoon sherry vinegar
  • 20 g brown sugar
  • 1 sprig of thyme
  • 1 bay leaf
  • Salt, pepper

Instructions

Slice the onions and carrot into thin rounds. Keep to one side. In an Affinity ø24 cm stewpan, melt the butter over a brisk high. Add the meat, seasoned with salt and pepper, and brown on all sides. Add in the sliced carrots and onion. Sprinkle the fl our over and stir gently until lightly browned. Blend in the beer. Bring to the boil, stirring well to ensure that everything is coated with the sauce. Pour in the vinegar and brown sugar. Add the thyme and bay leaf. Bring back to the boil and simmer for 30 minutes.

Distribute the meat among the mini casserole dishes. Cover them with the sliced carrots and onion. Remove the thyme and bay leaf from the sauce, and pour over. Continue cooking in the oven at 200°C for 1 hour.

Serve hot with pasta or jacket potatoes.

Cocotte de jeunes légumes

Serves 4

Temps de préparation : 30 mn

Temps de cuisson : 25 mn

1 mini-casserole dish ø 14 cm

Ingredients

  • 100 g carrots
  • 60 g onions
  • 60 g shelled broad beans
  • 90 g fl at beans
  • 50 g leeks (white parts only)
  • 1 tomato
  • salt - pepper - cumin

Instructions

Slice the carrots diagonally, cut the white parts of the leeks and the beans into 3 cm slices, cut the onion in half, peel and de-seed the tomato and chop into 8 pieces. Blanch all together with the broad beans for 4 minutes.

Heat 20 g of butter in the casserole dish and use to lightly brown the vegetables. Season with salt and pepper, add the cumin powder. Cover and finish off in the oven for 15 minutes at 150°.

Véritable Andouille du Val d’Ajol à la crème moutarde

Serves 2

Temps de préparation : 10 mn

Temps de cuisson : 20 mn

1 mini-casserole dish ø 12 cm

Ingredients

  • 1 Val d’Ajol chitterling (approx. 300 g)
  • 50 g shallots
  • 1 teaspoon of mustard
  • 50 ml dry white wine
  • 50 g light single cream
  • Butter
  • Oil

Préparation

Heat 10 g of butter in the casserole dish. Gently fry the shallots but do not allow to brown. Add the mustard and dry white wine, and reduce by 2/3. Add the 50 g of light single cream. Reduce by 1/3 and place to one side.

Cut the sausage into 4 portions and brown in an “Affinity” stainless steel frying pan in a teaspoonful of oil. Transfer the browned sausage portions into the casserole dish, cover and put in the oven for 7 minutes at 150° C.

Serve straight from the casserole dish with a side serving of fried potatoes.

Œuf-cocotte « Retour du Sud »

Serves 2

Temps de préparation : 25 mn

Temps de cuisson : 25 mn

2 mini-casserole dishes ø 10 cm

Ingredients

  • 100 ml olive oil
  • 1 small courgette
  • 1 small aubergine
  • 50 g preserved red peppers, cut into narrow strips
  • 12 cherry tomatoes cut in half
  • 1 medium red onion
  • 200 ml cooked chopped tomatoes
  • Salt - pepper - thyme - rosemary - basil
  • 2 eggs

Instructions

Cut the courgette and aubergine down the middle, then slice thinly. Gently fry separately in 1 tablespoon of olive oil, but make sure they do not go soft. Leave to one side.

Cut the onion into thin strips and fry gently in 1 teaspoon of olive oil for 3 minutes. Add the cherry tomatoes and sauté for 2 minutes. Then add the thyme, rosemary and chopped basil. Mix all the vegetables together and season.

Half fill the casserole dishes with the vegetable mixture. Cover with a thin layer of the chopped tomatoes. Cover with the lid and place in a pre-heated oven (150° C) for 20 minutes. 5 minutes before serving, uncover the dishes and break in an egg . Replace the lid, and return to the oven for another 4 minutes.

Serve immediately..