Easy-to-do recipes for a 3 course meal.
For those of you who like to try the local gastronomic delights, we have put together a three course menu comprising local dishes. All are quite simple to prepare, so no need to be a Gordon Ramsey here, and each can be prepared in advance and reheated before serving.
If you want to impress your friends with some traditional Deux-Sèvres cooking, try these:
This recipe is for a pork and vegetable terrine which is usually served cold. Alternatively use the mixture for stuffing tomatoes, courgettes etc.
1 Cup breadcrumbs
50g Lardons (use bacon if you prefer)
A good sprinkling of salt, pepper, and spices of your choice
1 cabbage of approximately 1 kg with 6 good sized outer leaves removed (for use in the recipe)
½ cup chopped parsley
½ cup chopped sorrel
3 medium sized onions
Wash the cabbage (including the larger leaves) and finely chop the main head.
Dice the bacon (if using instead of the lardons) into small cubes, and finel;y chop the onions.
Fry the bacon on a medium heat with a little oil. When it begins to brown add the onions, chopped cabbage, parsley and sorrel whilst continuing to fry for about five minutes.
Remove from the heat and add the eggs, breadcrumbs, salt, pepper and spices and mix well.
Line a 1 litre glass bowl with the retained cabbage leaves ensuring there is enough overlap at the top to cover the bowl, and then empty the cooked filling into the bowl.
Fold over the top of the cabbage leaves to cover the filling.
Steam for two to three hours. After cooking let the farci cool completely and empty onto a serving dish. Serve in slices and (optionally) spread with butter.
Traditional method of cooking white haricot beens in the Deux-Sèvres. Often eaten as a dish in its own right, but for a substantial main course serve with grilled meat (ham is excellent).
1 Kg White Haricot Beans
5 Cloves of Garlic
5 Medium onions, finely chopped
2 Tomatoes, finely chopped
In large a pan, fry the onions and garlic in butter untl the onions start to go clear.
Add the chopped tomatoes and cook for another couple of minutes stirring the mixture.
Add the beans and the bouquet garni, then cover with water.
Cook until the beans become tender but not mushy.
Add salt and pepper to taste during cooking, and top up the water as necessary.
Add a knob of butter to serve.
Tarte au Fromage Blanc de Chèvre
A traditional dessert from Deux-Sèvres. This tart has a rich and creamy texture with a good mild cheesy taste. Serve hot or cold.
300g ready-rolled pastry
6 eggs separated
400g de fromage blanc de chèvre
100g plain flour
Pinch of salt
Preheat the oven to 190°C / Mark 5
Beat the egg whites until they start to peak.
Mix the sugar with the soft cheese, egg yolks and a pinch of salt until it is all mixed thoroughly.
Add a little flour and some of the beaten egg white and fold into the mixture.
Repeat until the flour and egg whites have all been added.
Let the mixture rest a few minutes.
Pour into a flan dish lined with the pastry and place in the oven.
The tart is cooked once the top has turned a golden brown.