B&B Luncheon, October 2002

COQUILLES ST JACQUES THAILANDAISES

Ingredients:

• 2 dozen scallops on the half shell
• 1 tbsp vegetable oil, infused with ginger peelings
• 6 firm Nashi, peeled and diced very finely
• 2 Birdseye Chillies, de seeded and finely diced
• 1 small knob of Ginger, finely diced
• ½ cup of Coriander leaves, washed and chopped
• 500ml extra virgin olive oil
• Juice of 2 limes
• salt and pepper

To prepare:

Mix Nashi, Chilli, Coriander, Ginger and Olive oil. Add Lime juice to taste.

Brush each cleaned Scallop with Ginger oil, season with salt & pepper.
Roast Scallop in a very hot oven for one minute (or place under a grill or salamander).

To serve

To serve, spoon salsa over hot Scallop.
Serve immediately.
Serves 4 as an entrée.

ENCHAUD DE PORC à la PERIGOURDINE - SAUCE PÉRIGUEUX

Ingredients for the Pork:

• 2kg Loin of pork - boned and with rind removed (save the bones and rind)
• 50 gm Truffles (if truffles are unavailable, use truffle oil and pitted prunes truffle liquid from the jar (if packaged)
• 150 gm pitted prunes (see above)
• 6 garlic cloves
• 750 ml clear meat stock
• 250 ml good white table wine
• 150 gm pate de foie gras or duck liver pate or liverwurst

Garni:

• 250 gms desiree potatoes
• 5 gms fresh nutmeg
• 250 gms sweet pickled gherkins baby carrots

Method:

Lay the meat on a board, salt and pepper it, cut the prunes, garlic and foie gras into small pieces and lay them along the meat. Cut truffles into thick little pieces and do the same. Roll the meat up and tie it around with string so that it is the shape of a long narrow bolster. Put it into a baking dish with the bones, the rind cut into strips and all the trimmings. Let it cook for about 30 minutes in a low oven, gas mark3 or 170° C. When the meat has turned golden pour in the meat stock and white wine (plus the liquid from the truffle container). Cover and cook for another 2 - 2 ½ hours.

Pour off the sauce and remove the bits and pieces. Remove the fat when it has set. Chop the jelly which remained beneath the fat (and when serving arrange it with the warm slices of pork). Cube the potatoes and boil for a few minutes; then fry them quickly in the truffle flavoured pork fat - drain and sprinkle with nutmeg.

Arrange the potato cubes with a gherkin beside the meat and jelly on each plate and spoon out the aromatic sauce, a little on the meat and a little on the plate. Baby carrots optional.

(Those who wish to die a coronary death may relish spreading the beautifully flavoured pork dripping on a crusty baguette and have for your next lunch with more pickled gherkins.

Ingredients for the Sauce Periguex
(quantities are approximate only):

• 1 litre vegetable stock
• 70 gm brown roux (butter 30 gm, flour 40 gm)
• 30 gm butter
• 30 gm diced bacon fat
• 30 gm chopped onion
• 1 clove garlic
• salt and pepper
• 1 sprig fresh thyme
• 1 small bayleaf
• some sprigs fresh parsley
• 30 gm butter
• 100 ml strong veal stock or fine meat jelly
• 25 gm chopped truffles
• 50 ml Madeira Wine

Method:

Prepare this part in advance: Make a roux and allow to cool for a few minutes. Make a brown sauce adding the ¾ of the vegetable stock while whisking until all lumps are gone. Add the herbs and diced vegetables (browned in the bacon fat and butter). Simmer for 3 hours, adding a little of the remaining stock occasionally to facilitate the clearing of the sauce. Rub through a seive.

Add the strong veal stock or meat jelly at the last moment to form a demiglace sauce. Stir occasionally while cooling.

Before serving: Reduce the demiglace sauce right down and add the truffles, carefully peeled (if fresh) and chopped, and the madeira wine. This should stretch up to 12 serves if necessary.

TARTE TATIN des POMMES - CRÉME à l'ANGLAISE

Ingredients:

• 4-5 apples (preferably golden delicious)
• 50g unsalted butter
• 80g caster sugar
• 1 sheet butter puff pastry
• 1 egg, lightly beaten

Method:

Place the rim of a medium sized fry pan (approximately 24cm, heat proof or removable handle) over the puff pastry and cut to fit, then place pastry back into refrigerator till needed.

Peel apples, halve lengthways and cut each into 6 thick wedges. Remove seeds.

Melt butter in the frying pan. Stir in sugar and arrange the apples neatly to fill the bottom of the pan. Cook for approximately 10- 15 minutes or until the apples have caramelized and the juices have become thick, dark and syrupy. (Cooking time will depend on the ripeness of the apples)

Place the pastry over the apples and tuck the excess down the sides. Pierce the center of the pastry with 2 knife holes then brush with beaten egg.

Place the pan in a pre-heated 220°C oven, and cook for 20 minutes or until pastry is crisp and golden. Allow to cool slightly, then invert onto a serving plate. Serve with whipped cream if desired or even better, with crème anglaise.

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