DRIED FRUIT IN PANCETTA Quantity for 8 people (appetizer) 16 dried prunes 16 dried apricots 16 thin narrow slices of pancetta, bacon or similar (shouldn t be too lean) 16 toothpicks or skewers 4 tbsp plum brandy or rum (optional) 1. If desired, soak the fruits for ½ an hour in the spirit. 2. Then take one of each fruit and wrap the pancetta around it to create a sort of figure 8. 3. Pin everything together with the toothpick. 4. Roast in the oven at 180 C for 5 10 minutes until the bacon is sizzling and crispy
PUMPKIN SOUP Quantity for 6 8 people 1 Hokkaido pumpkin (1 kg) 1 tbsp of butter 1 medium potato peeled and diced into cubes. 1 medium onion diced 1.5 litres water 1 stock cube (vegetable or chicken) Spice: (ginger fresh or powdered, cumin, pepper, coriander powder, cardamom, chili ) Salt and pepper to taste Sour cream Gingerbread Pumpkin seed oil 1. Cut the pumpkin in half, remove the seeds, place cut side down on a lined baking tray and roast for 40 minutes at 180 C until soft. 2. While the pumpkin is roasting, grate the gingerbread into crumbs. Put some butter in a pan, let it melt and then add the gingerbread crumbs. Sautee gently for about 5 8 minutes so the crumbs soak up the butter and get nicely toasted. Be careful not to burn it! Set aside to cool. 3. Remove the pumpkin from the oven and cut into cubes. In the meantime, dice the onion, peel and cut the potato into cubes. 4. Melt the butter in a casserole, add the onion and potato. Sautee for a minute or two and add spices. 5. After another minute add the water and stock cube and simmer for about 10 15 minutes until the potato is soft. 6. Then add the pumpkin, simmer for another 5 minutes. Remove from heat and puree until smooth. Return to low heat and season to taste with salt and pepper. 7. To serve, pour the soup into bowls. Add a dollop of sour cream, drizzle with pumpkin seed oil and sprinkle generously with toasted gingerbread crumbs.
CHEESE STICKS Quantity for 6 portions (appetizer) 1 package of frozen puff pastry 1 package of grated cheese (ideally Swiss or similar) 1 egg 1 tbsp of water 1 ½ teaspoons poppy seeds (optional) 1. Preheat the oven to 200 C. 2. On a lightly floured surface, roll out the puff pastry into a square or rectangle that is 2 mm thick about 25 cm high (width doesn t matter). Whisk the egg with the water and use this egg wash to lightly baste the entire surface of the pastry. Sprinkle the grated cheese over the top half of the dough in a thin even layer (the dough should be visible through the cheese). You might sprinkle half of the poppy seeds as well. 3. Fold the bottom half over the top half, and use the rolling pin to gently roll over the dough, causing it to stick together with the cheese in between. Sprinkle with the remaining optional seeds. Then use a pastry cutting wheel (or pizza wheel) to cut vertical strips 1 cm wide. 4. Holding one end with each hand, twist the strips into a twirl and place them on a lined baking tray. If desired, baste them again very lightly with some egg wash. 5. Place them in the oven for 12 15 minutes, or until golden. Remove, allow to cool briefly on a rack and eat immediately.
Timing 20 preparation 15 baking Gourmand s tip: colour sticks Instead of cheese (or in addition to cheese), you can spread the dough with pesto (green or spicy red), which gives the sticks an extra kick. These are super easy to make and serve as the perfect snack for guests or any time you feel peckish.
PORK FILLET WITH PLUM SAUCE Quantity for 8 portions 1.2 kg of pork fillet 10 thin slices of pancetta, bacon, cured ham Salt and peppesoupr Sauce: 1 tbsp butter 1 tbsp flour (fine) 300 ml water 200 ml red wine 250 g thick plum jam (povidla) Salt and pepper ½ tsp grated lemon zest, cinnamon, star anise 1 tbsp rum or plum brandy 1. Season the meat with salt and pepper, then wrap tightly in the bacon, and then in tin foil. 2. Put some oil on a pan and sear the foil wrapped meat on all sides for 5 6 minutes. 3. Then place the meat on a baking metal dish and put it in the oven preheated to 180 C for 20 minutes, turning occasionally. The inside should still be pinkish when sliced. 4. Remove from oven and leave in foil for a few minutes. Remove foil, add any juices to the sauce (below), and slice to serve. 5. To prepare the sauce: toast the flour and butter/oil in a saucepan for a few minutes to make a light roux. 6. Gradually mix in the water and the wine (make sure there are no lumps) and then mix in the plum jam. 7. Add the lemon zest, sugar, salt and spices. 8. Simmer for about 10 minutes, until this enough to coat the back of a spoon. Stir in the rum or brandy and serve over sliced meat.
STUFFING MUFFINS Quantity for 6 portions (12 muffins) 50 g melted butter ½ litre milk 6 whipped eggs Bunch of chopped parsley Salt, pepper and nutmeg 6 rohliky bread cut into cubes (circa 1x1 cm) 150 g bacon in cubes, sautéed to release fat (optional) 1 tsp salt (1/2 tsp if using bacon) 1. Preheat the oven to 180 C. 2. Mix together all the ingredients except the bread (including the bacon, if using). 3. Add the bread to the liquid mixture, mix it gently and let it sit for a few minutes to soak up all the liquid. 4. Spoon the mixture into a non stick (or lightly greased) muffin tray and bake for about 15 20 minutes until golden and fluffy. These are amazing (especially with bacon) even on their own and can be eaten for another 2 days, cold or warmed up. They are also fantastic for soaking up any delicious sauce.
FENNEL TARTE TATIN Quantity for 1 cake (6 8 portions) 1 package of frozen pastry dough (Lando) 3 4 fennel bulbs, cleaned and cut into wedges 100 g butter 100 g sugar 1 cinnamon stick 1. In an oven proof 28 cm pan, melt the butter and the sugar over medium heat until the sugar is completely liquid and brown (caramel). 2. Place the fennel wedges in the caramel (watch your fingers), arranging them in a nice pattern and making sure the wedges are tightly packed. Add the cinnamon stick. 3. Reduce the heat, cover the pan and leave to simmer for 20 30 minutes until the fennel is tender and brown. 4. Remove the lid and allow the simmer a bit longer (if there is too much juice). Set aside and cool for a while. 5. Preheat the oven to 180 200 C. 6. Roll out the puff pastry into a circle that is about 5 cm wider than the pan. 7. When the pan has cooled, place the dough over the fennel/caramel inside, and tuck the edges in carefully. 8. Place in the hot oven and bake for about 15 20 minutes until the pastry is golden and puffed up. 9. Remove from the oven, allow to cool for about 5 minutes and then, the tricky part. Usually it is ideal to have somebody help you. Place a large plate over the pan and flip it over. You should end up with the pie on the plate with the crust on the bottom and the golden caramelized fennel on the top. Replace any fennel that stayed in the pan. This should be eaten warm. If desired, sprinkle with some crumbled aged cheddar or blue cheese. Obviously the classic Tarte Tatin is with apples. The procedure is exactly the same, except you use peeled apple quarters instead of the fennel. You can also use pears.