Marbré
de Pommes du Limousin et de foie gras
(serves 4)
 |
-
Starter
- 4 Limousin Golden of altitude apples
- 25 cl of sweet white wine (Sauternes, Bergerac…)
- 4 sheets of gelatine
- Juice of ¼ non-treated lemon
- 180 gr. duck or goose foie gras mi-cuit or block
- Salt and freshly ground pepper
|
Place the foie gras mi-cuit in the freezer for 30 minutes. It
will be easier to cut. In an inox pan, warm the wine, salt and
pepper slightly then dissolve into it the gelatine dipped in cold
water and the lemon juice.
Peel, core and thinly slice the Limousin apples, put them in
the pan, bring to a boil, remove from the heat, cover and let
infuse for 30 minutes. Cover the bottom of a terrine with apples
and gelatine then with shavings of foie gras.
Continue layering until there a no ingredients left, finishing
by the apples and jelly. Push down with a fork, keep in the fridge
over night, serve with vinaigrette made with walnut oil and chopped
Périgourdin walnuts.
Charlou Reynal
Cuisinier en Limousin
Magret de
canard aux Pommes du Limousin
(Filet of
Duck with apples of Limousin)
(serves 4 people )
 |
- 4 apples of Limousin Golden of altitude
- 2 Filets of Duck 400/500grs each
- 20 pieces of broken Walnuts
- 50cl Liqueur of Noix
- 50cl Double cream
- salt and pepper from pepper mill
|
Method: Peel the apples, cut them in half, take the core out
with a small sharp knife. Then cut them into the shape of a fan
arrange them in a roasting dish, salt and pepper and put to one
side. Pre-heat the Oven-Gas 7/8 Electricity 425-450F If Duck filets
are very fatty remove some of the fat leaving a thin layer fat,
add salt and pepper. Heat a non-stick frying pan add Duck for
2 minutes each side starting by the fatty side first. Then put
in the roasting tin with the apples baste with the fat from the
frying pan. Put in the oven to cook for 8 minutes after cooking
keep warm. Put the frying pan back on the stove and put the cream
and nut liqueur bring to the boil (but do not boil) whisk in the
juices from roasting tin. On each plate put some sauce then the
fan shaped apples, thinly slice the Duck and sprinkle with walnuts
pieces. Serve while hot.
Charlou Reynal
Cuisinier en Limousin
Douillons
aux Pommes
du Limousin
(Apples of
Limousin stuffed with Foie Gras in a pastry case)
(serves 4 people)
|
|
- 4 apples
of Limousin Golden of altitude
- 250grs of
puff pastry (made with butter)
- 1 whole egg
beaten with 3cl of water
- 250grs Foie
Gras or 250grs half cooked Duck
- salt and
white pepper from a pepper mill
|
Method:
Peel the apple, do not cut the stalk off, make the base straight
and stable, then cut a "top hat" of about a quarter of the height
of the apple preserving the stalk. Hollow out some of the apple
with a vegetable scoop.
Put salt
and pepper inside the apple, dice the foie gras into medium pieces
and the stuff each then put the "top hat" back on. Pre-heat the
Oven-Gas 7/8 or Electricity 425-450F Roll out the puff pastry
into four squares measuring 18 cms (7 inch) square, brush the
pastry with egg on both sides, put the apple in the center of
the pastry square. Pull up the pastry corners around the apple
and press the corners firmly together.
Brush
the outside with egg and put in the oven to cook for 25 minutes.
Serve hot.
Charlou
Reynal Cuisinier en Limousin
Salade
de la Mer aux Pommes du Limousin
(serves
4 )
 |
Starter
- 2 Limousin
Golden of altitude apples
- 1 frisée
lettuce
- 80 g of
mache, washed and dried
- 5 cl walnut
oil
- 20 Périgourdin
walnuts
- The juice
of quarter non-treated lemon
- 2 slices
of smocked salmon
- 4 scallops
- 4 raw tiger
prawns peeled
- 10 cl dry
white wine
- 1 sliced
shallot
- Salt,
pepper, pinch of cayenne pepper
|
Peel the Limousin
apples, cut in two, take out the pips and cut into thin sticks.
Mix delicately with the lemon juice. In a small pan, half full
with water, put the cayenne pepper, white wine, shallot, salt
and pepper and boil for 5 minutes then put in the scallops and
tiger prawns.
Bring back to the
boil, cook for 30 seconds, remove from the heat, and cover for
30 minutes to poach the seafood. Mix the salted and peppered
salad with the walnut oil. Share out onto four plates, on each
dispose a scallop, a tiger prawn, half a slice of shredded smoked
salmon, 5 walnuts then sprinkle with the apple sticks before
serving.
The juice from cooking
the seafood can be used for a sauce or fish soup.
Charlou
Reynal Cuisinier en Limousin
Crème
brûlée aux Pommes du Limousin
(Crème
brûlée with Apples of the Limousin)
(serves
4 people)
|
|
- 2 Apples of Limousin Golden of altitude
- 4 egg yolks
- 45cl single cream
- 10cl of milk
- 1 packet of vanilla sugar-or a few drops of vanilla
essence -
- 70grs soft brown sugar
- Pinch of cinnamon
|
Method : In a bowl add 60grs of brown sugar, 4 egg yolks, 10cl
milk, 45cl single cream, vanilla sugar or vanilla essence and
pinch of cinnamon whisk until the mixture is white. Pre-heat the
Oven-Gas 5-6 Electricity 375-400F.
Peel and core the apples and thinly slice cover the bottom of
four small dishes (suitable for the oven) then add the mixture
on the top. Put in the oven to cook for 30 minutes after then
place in a fridge for 4 hours.
Before serving sprinkle the rest of the brown sugar and place
under a hot grill to caramelize. Serve with ("gateau aux noix")
nut cake.
Charlou
Reynal Cuisinier en Limousin
Sablés
au granité de Pommes du Limousin et aux Noix du Périgord
AOC
(Shortbread
Biscuit filled with "Granite" Apples and Walnuts)
(serves
4 people)
|
|
- 4 Apples of Limousin Golden of altitude
- 250grs of Shortbread or short crust pastry-with butter
- Juice of half a Lemon
- 6 tablespoon of Caster Sugar
- 1 egg
- 1 tablespoon of flour
- 1 pinch of Cinnamon powder
- 20 pieces of not completely ripe Walnuts-or Chopped
Walnuts
|
Method : Peel and core the apples, cut them into two, with 16
pieces of Walnuts put them in a Blender and chop them until they
are medium size. Put the apples and walnuts in a bowl add lemon
juice, 5 tablespoon caster sugar, pinch of cinnamon, mix well.
Place the container in the freezer, after 10 minutes take out
and mix with a fork, then put back in the freezer and continue
to mix with a fork every 10 minutes, for the duration of 1 hour
30 minutes.
After this the "granite" is finished. In a bowl add egg and 1
tablespoon of caster sugar mix well. Pre-heat the Oven-Gas 6/7
Electricity 400-425F. Roll out the Shortbread or Short crust pastry
and with a cutter 5 cms (2 to 2,5) cut out 8 circles, place on
a baking tray brush with egg and sugar. On four of the circles
place a piece of Walnut. Put in the oven to cook about 15 minutes.
Wait about 3 minutes after taking them out of the oven, loosen
them with a spatula.
When you are ready to serve place the shortbread/short crust
pastry circle without the walnuts on the plates add the "granite"
then top with the other circles. Serve immediately.
Charlou Reynal
Cuisinier en Limousin
Pintadeau
rôti aux Pommes du Limousin
 |
Main
course
- 1 guinea fowl (1 kg 100 to 1 kg 300) plucked and emptied
- 8 Limousin Golden of altitude apples
- 20 shelled Périgourdin walnuts
- 1 tablespoon of walnut oil
- 1 tablespoon of goose or duck grease
- 1 bard of salted lard
- 20 cl of dry cider
- Salt and freshly ground pepper
|
Salt and pepper inside and out of the guinea fowl;
peel, core out and cut into quarters the Limousin apples, in a
non sticking frying pan, heat the walnut oil and the grease and
reduce without colouring the apple quarters, salt and pepper,
and keep to one side.
In a salad-bowl, delicately mix ¼ of the apple quarters
with the walnuts, stuff the guinea fowl with the mixture and close
it with a wooden cocktail stick. Place in an oven dish, cover
with the bard and cook in a preheated oven for 20 minutes (Th.
7/8); remove the bird from the oven, dispose around it the remaining
apple quarters, baste with the cider and put it back in the oven
for 15 more minutes.
Leave to cool for 20 minutes before cutting it up
and serve in cooking dish.
Charlou
Reynal Cuisinier en Limousin
Barbotins de
Pommes du Limousin et saumon
(serves 4 )
|
|
- 4 large Limousin Golden of altitude apples
- 100 gr. butter
- 100 gr. smoked salmon ready sliced or 150 gr. fresh
or frozen salmon thinly sliced
- Salt and freshly ground pepper
|
Peel and core the Limousin apples, slice off the
top and bottom and cut into two equal disks. Melt 50 gr. of butter
in a non-stick frying pan over a medium heat, salt and pepper
the apples and fry on both sides until slightly golden. Place
4 disks in a greased oven tray.
Share half of the remaining butter between the slices
of salmon (salt and pepper the fresh salmon, pepper only the smoked
salmon). Place on the apples and cover with another slice of apple.
Place a knob of butter on each. Cook for 12 minutes in the oven
(th 6/7).
Finish under the grill until golden brown. Serve
with a white butter flavoured with 4 cl. of calvados.
Charlou
Reynal Cuisinier en Limousin
Emincés
de Pommes du Limousin et boudin noir
(serves 4)
 |
- 4 big Limousin Golden of altitude apples
- 2 onion or chestnut flavoured black puddings
- 50 + 50 g of softened butter
- Salt and freshly ground pepper
|
Place the black puddings in the freezer for 20 minutes
to skin them easier then finely slice them. Peel the apples and
remove the core, cut off the top and bottom then thinly slice
each fruit into 6 thin slices, salt and pepper. Butter an oven
dish in which you place 4 slices of apple, cover them with slices
of black pudding and start again finishing with slices of apple.
Press lightly, place a knob of butter on each slice and cook for
20 minutes in a preheated oven (Th. 6/7). Serve hot with Violet
mustard from Brive la Gaillarde
Charlou
Reynal Cuisinier en Limousin
