Cut the foie gras into small cubes. Cut the dried apricots and chestnuts into small cubes.
Combine everything in a bowl with the pine nuts , season with coarse salt and pepper.
Remove the skin from the supremes, cut them in two lengthwise and flatten them slightly, then salt and pepper them. Then place the diced foie gras on the chicken fillets, then roll them in cling film to obtain sausages.
In a pot of boiling water, immerse the sausages and place a plate on top to immerse them well. Bring to a boil again, then cover the pan. Turn off the heat and poach the sausages for 15 min. Take them out of the water and reserve them.
For the rest of the recipe:
Peel the sweet potatoes and cut them into pieces. Cook them in a large volume of cold salted water (10g of coarse salt/litre) for 15 minutes from boiling. Then drain them and mash the pulp using a potato masher or a whisk, then incorporate the butter with a spatula and set aside.
For the vinaigrette:
Combine the vinaigrette ingredients in a bowl: honey, white balsamic vinegar, spices, salt and pepper. Mix well, then add the olive oil.
Remove the poultry rolls from their plastic wrap and cut them into large slices.
Wash the chervil.
Arrange the sweet potato puree in stainless steel circles and arrange the slices of poultry around them, then decorate with chervil and a cord of vinaigrette.
Prepare the hazelnut cream:
Melt the chocolate in a bain-marie, then keep it off the heat to cool.
Blanch 4 egg yolks with 100g of sugar, then add the hazelnut powder and soft butter.
Mix well, then add the warm melted chocolate.
For mounting :
Preheat the oven to 180°C (th.6).
Whisk the remaining egg yolk with a little water to make the egg wash.
Assemble the cake:
Spread a little gilding on the edge of the first disk of dough, then garnish it with cream to a thickness of 1 cm (don't forget the bean).
Then place the 2nd disk on top, seal the edges well and mark them by crisscrossing them with the blade of a knife, in one direction then the other.
Brown the top and leave to cool for 1/2 hour.
Brown again and make designs with the blade of a knife.
Then bake at 180°C for 30 min.
Allow to cool a little before consuming.
Pour 2 tablespoons of oil into a pan and let heat slightly so that the oil coats the pan.
Pour the corn kernels in a single layer and cover immediately.
Preferably use a glass lid.
Wait until the grains have all burst and then stop the heat source.
Pour the sugar into a hot pan and let it melt.
When you obtain a caramel color, add the salted butter and the popcorn.
Remove from the heat, then pop the popcorn in the pan (putting the lid on) to coat them.
Pour into a bowl and wait a few minutes before enjoying.
Wash your zucchini and cut them into cubes without peeling them. Steam them until the flesh is tender. Meanwhile, peel your garlic and shallots and slice them finely.
Also prepare your crumble dough: in the bowl of your robot put the butter with the hazelnut powder , almond powder , breadcrumbs and parmesan.
Crush the 100g hazelnuts and set aside. Once the zucchini are cooked, brown them in a pan in a drizzle of olive oil with the grated garlic and shallots. Add salt and pepper.
Cook over medium heat until the water has completely evaporated.
Then pour your preparation into a baking dish. Cover with your crumble dough, sprinkle the crumble with crushed hazelnuts and pine nuts.
Bake in a hot oven (180°C) for around 25 minutes.
Decorate your crumble with a few cherry tomatoes and basil leaves.
For the cream:
Whip the cream into whipped cream.
Finely chop the chives.
Saute the seeds ( brown flax and sesame ) in a pan without fat for a few minutes to roast them, then let them cool on absorbent paper.
Mix the seeds with the cream cheese and delicately add the whipped cream, then the chives. Season everything with Espelette pepper and fleur de sel (6 pinches of each).
Then divide the cheese into glasses.
For the olive crackers:
Preheat the oven to 200°C (thermostat 7)
Cut the olives into small cubes.
Work the butter until it softens, mix it with the flour and olives then add the milk gradually.
Season with 3 pinches of Espelette pepper and 3 pinches of fleur de sel.
Once you have obtained a homogeneous dough, spread it out then cut into the desired shape, place them on a baking tray covered with parchment paper.
Bake the crackers for about 10 minutes, until they are golden brown.
Let them cool on a rack.
Serve the verrines with the black olive crackers on the side.
The day before, soak the liver in a mixture of milk and water.
Preheat the oven to 160°C (th. 5).
Prepare the foie gras seasoning by mixing the salt, freshly ground pepper and 5 spices.
Remove the foie gras from the refrigerator 1 hour before working with it.
Bring water to a boil in a saucepan, then immerse the figs in the simmering water for about 10 minutes to hydrate the fruit.
Drain them and let them cool.
Then sprinkle them with 10cl of port, then leave them to marinate in the refrigerator until the next day.
Separate the 2 lobes.
For the large lobe:
Open it in two with your fingers lengthwise, while separating the foie gras at the edges.
Remove the main Y-shaped vein starting from the base of the liver, and finish with the 2nd vein which is located under the first.
For the underlobe:
The 2 veins are also one above the other, but in an X shape.
Proceed in the same way as for the first lobe.
Season the liver lobes with 16g of seasoning per kilo, or approximately 8g per lobe.
Allow the seasoning to dissolve on the liver using the remaining port.
Then leave to marinate for a longer or shorter time depending on the desired strength.
Pack the lobes into the terrine, incorporating pieces of figs (cut them in two if necessary), then cook them in a bain-marie (48°C in the middle) in an oven at 160°C for around 20 minutes.
Check the cooking with the tip of a knife which should be warm to the touch.
Then let cool to room temperature, remove the fat and leave to cool completely in the refrigerator, placing a press on the liver.
Ideally store for 5 days to mature before consuming.
For the panna cotta:
Soften the gelatin leaves in cold water.
Wash and zest the lime.
Bring half of the liquid cream to the boil with 50g of sugar, the lemon zest (recover the lime juice and keep it for preparing the pineapple) and the pistachio paste.
Dissolve the previously drained gelatin in the mixture.
Then add the rest of the cold cream, then pour the mixture into silicone molds or suitable glasses.
Leave to cool for at least 1 hour.
For the pineapple:
Using a large knife or a serrated knife, peel the pineapple close to the black spots.
If necessary, remove the last “eyes” using the tip of the knife.
Then cut the pineapple into 0.5 cm slices, then into sticks of the same width, and finally into small regular cubes.
Finely slice the lemongrass sticks.
In a saucepan, put the rest of the sugar, water and lemongrass, then cook everything until you obtain a syrupy consistency.
Filter the preparation, add the lime juice then pour everything over the pineapple.
Crush the pistachios then cover the panna cotta with them.
If it is in a silicone mold, circle the pineapple into the shape of the panna cotta.
Place this on the diced fruit, finishing with a little lemongrass syrup.
For the sourdough:
Pour the yeast and lukewarm water into the bottom of the mixer tank, add 50g of flour.
Mix with the "sheet" so as to obtain a small ball of very firm dough.
Cover this sourdough with 225g of flour and leave to rise for 30 minutes in a fairly warm room.
Prepare the mold:
Generously butter the mold using a brush and spread the flaked almonds at the bottom (or one whole almond per groove).
To book.
For the kouglof dough:
When the leaven has grown well (the flour should have cracked on the surface), place the whole egg, milk, sugar, salt and 65g of soft butter on top.
Knead the dough with the mixer hook for 15 minutes, starting at slow speed, and finishing for 5 minutes at faster speed.
The dough should come away from the edges and no longer stick to your fingers.
When it is very smooth and elastic, add the grapes macerated in rum and lightly drained, mix for a few more moments to fully incorporate the fruits.
Leave the dough to rise for 1h30 (near a radiator or in a just lukewarm oven off), it will double in volume.
Pour the pushed dough onto a lightly floured work surface and work it with your fingertips to give it the shape of a ball (work it as little as possible).
Place the ball of dough in the kouglof mold, press down a little and leave to rise for another 2.5 hours.
The dough should ideally exceed the height of the mold to subsequently form a nice base.
Preheat the oven to 170°C fan-forced, then bake for 30 to 35 minutes.
Remove from the oven and leave to cool completely before sprinkling with icing sugar.
Preheat the oven to 180°C.
Prepare the cake batter: mix the flour, baking powder, sugar, eggs, peanut oil and milk, then smooth with a whisk.
Butter and flour the mold.
Add the dried fruits cut into thin strips into the dough, then bake at 180°C for 35 min.
Preheat your oven to 170°C
Preferably use a non-stick baking tray (or cover your baking tray with parchment paper).
Mix all the dry ingredients in a salad bowl.
Then add the applesauce, beaten eggs, oil, honey, vanilla, salt and spices.
Mix all the ingredients until they form a whole.
Form cookies 5/6 cm in diameter on the baking tray and flatten them with a spoon.
Bake at 170° for 15 to 20 minutes or until the edges start to brown.
Then leave to cool on the plate.
For the dough:
Preheat the oven to 200°C (th. 7).
Mix 100g of butter, salt and 175g of flour until you obtain a shortbread texture.
Then add 65g of icing sugar and 65g of almond powder , mix then add half of an egg.
Work everything until you obtain a homogeneous texture.
Reserve in the refrigerator for at least 1 hour.
Apply 10g of butter to a tart ring.
Roll out the dough by flouring the work surface.
Cut out a disk of dough with a diameter 2 cm larger than that of the pie circle.
Place the dough delicately on the circle and tuck it into the circle.
Using a small knife, cut off any excess pieces of dough, then set aside to cool.
For the almond cream:
Cut 100g of butter into cubes.
Place the soft butter (but not liquid) in a salad bowl, add the sugar then whisk this mixture until you obtain a slightly foamy and white mass.
Add the eggs and mix, then add the remaining almond powder and mix again.
Finally add the rest of the flour and mix again.
Pour the almond cream onto the tart base up to the edge.
Then cook for approximately 20 minutes.
Leave to cool, then unmold and cool on a rack.
For mounting :
Wash the fruits and dry them gently.
Cut the apricots in 2, pit them then cut them into 8 strips.
Rinse the raspberries.
Place the almonds and remaining icing sugar in a pan.
Leave on low heat while mixing gently.
Then leave to cool in a dish, then chop the almonds and pistachios with a knife.
Warm the jam over low heat in a saucepan.
Garnish the tart harmoniously with fresh fruit.
Using a brush, lightly brush them with jam, then sprinkle them with chopped almonds and pistachios .
Enjoy this tart at room temperature.
Preheat the oven to 180°C (th. 6).
Make the sweet dough by mixing the flour, softened butter, icing sugar and egg yolk with your fingertips. Then spread the dough into small non-stick tartlet molds. Refrigerate for 15 minutes, then bake in the oven at 180°C for 10 to 15 minutes.
Preheat the oven to 230°C.
In a saucepan, cook the water, sugar and glucose until caramel colored, then add the honey, diced butter and cream. Remove from the heat, add the crushed dried fruits and the zest of an orange.
Pour this mixture onto the blond biscuit then bake in the oven at 230°C for 10 min. Let cool to room temperature before serving.
To chew
THE RECIPES
Dried fruits and seeds are a very easy way to add some oomph to your recipes. Melting or crunchy, they will enhance your recipes with original flavors. For delicious dishes and snacking moments, Daco Bello offers you a wide range of products that will satisfy all your desires.
For an aperitif, combine your dried fruits with a cheese platter. Raisins, almonds, pistachios, apricots and walnuts will enhance your tasting with a touch of originality. Coming from the best production areas in the world, each tasting guarantees you impeccable quality and an incomparable taste.
Do you know pine nuts ? Rich in iron, copper, magnesium, manganese, phosphorus and zinc, they will allow you to add the best to your plates. You can sprinkle them on a salad of baby spinach for a more gourmet starter or on an apricot tart for a dessert with Mediterranean flavors. Pesto is THE recipe with pine nuts to absolutely try. Simply mix a generous handful of dried fruits with basil, parmesan and olive oil to create a fragrant and tasty sauce.
For a meal with Italian accents : enjoy this fragrant and tasty sauce, with spaghetti, or a tomato salad accompanied by mozzarella.
For dried apricots , our favorite recipe draws its inspiration from the Orient. Coming from Turkey, these concentrates of sunshine will accompany a tagine-style lamb shoulder with a fine touch of sweetness.
To add crunch to your tasting: before serving, sprinkle a few almonds on your dish.
You can also use your almonds for many desserts. By crushing them roughly, they will add crunch to a crumble preparation. Also consider using them in your smoothies to boost your drinks with an intake of: Calcium, Iron, Magnesium, Manganese, Phosphorus.
Combined with grapes or dried apricots, the delicate taste of our almonds rigorously selected in California and Spain has no equal to enhance your fromage blanc.
If you want a recipe for dried fruits with honey , try making homemade granola! Your roasted dried fruits will enhance your dairy products with an irresistible authentic taste.
Almonds, pine nuts, pecans: create your tailor-made recipe!
