Recipes of the month - May 2018

Publiée le 24/05/2018

PEOPLE


4



Recipes made by

Frédérique Cailloce

Culinary Advisor Vigean




 3 recipes of May 2018






The amuse-bouche



Consommé of radishes tops
with Vigean virgin camelina oil.


INGRÉDIENTS


  • 1 radishes tops (1 bunch)
  • 1 potato
  • 250ml water
  • 1 pinch of salt
  • 1 pinch of wild pepper from Madagascar
  • 1 pinch of Espelette pepper
  • 1 tablespoon of Vigean virgin camelina oil
  • pepper


Preparation : This recipe can be done the day before.

  • Wash your radishes tops, put them in a saucepan with water and the potato (peeled and cut in four). Let cook during 15 minutes.
  • Remove from heat, rest 5 minutes and blend all with the salt, the pepper, the Espelette pepper and the Vigean camelina oil.
  • Refrigerate during 1 hour.
  • Remove from cold and emulsify.
  • Seasonning at your conveniance.
  • Pour in your containers and serve.





The first plate


Season trilogy with Vigean Inca Inchi Virgin oil


INGRÉDIENTS


  • 1 radishes bunch
  • 500g fresh peas
  • 20 asparagus tips
  • 2 pinch of pink pepper berries
  • 1 pinch of salt
  • 1,5 tablespoon of Vigean Inca Inchi oil


Préparation : /

  • Wash and cut the radishes tops (for this recipe, keep only the radishes).
  • Pod the peas.
  • Cut the asparagus tips and wash them if necessary.
    (Keep the asparagus rests and let steam 20 minutes. The cooking water will use for your mix).
  • In a frying pan not to hot, cook the radishes, the peas and the asparagus tips with Vigean Inca Inchi oil and the pink pepper berries. Cook for 10 mn. Then, add the cooking water from your asparagus for 5 to 10 mn and cover.
  • The radishes must be al dente.
  • Seasoning if necessary.
  • Serve your mix in each plate (with or without the cooking juice).





The main dish



Quiche with asparagus and Vigean olive oil from France


INGRÉDIENTS


    Flaky pastry :
  • 250 g einkorn wheat flour
  • 125 gr diced salted butter
  • 7 cl  water
  • 3 cl  Vigean olive oil from France

    Garniture :
  • 1kg asparagus
  • 3 eggs
  • 2 rounded tablespoon of white goat cheese
  • 1 flaky pastry
  • 1 teaspoon of turmeric
  • 1 pinch of Espelette pepper
  • 3 cl Vigean olive oil from France


Préparation : /

  • Pell the asparagus and steam them for 20 mn (they are cooked when the tip of your knife enter gently in the asparagus).
  • Let them drain a 1/4 of hour. Mix them all with the white goat cheese and add a bit of cooking water if necessary.
  • Strain the mix with a strainer to remove the little asparagus fibres. Mix with the eggs, the turmeric and the Espelette pepper.
  • In a 28 cm mold, place the flaky pastry, pour the graniture and let cook in a hot oven (180°) for 30 mn.




Good tasty tasting !

Haut de page