Under the sun exactly but on the balcony, at 8:00 pm it cheers and toast… At least three reasons to discover our recipes. Enjoy your meal your butter knife La Coutellerie Nontronnaise in hand!
For you aperitizers and your virtual drinks, we have selected three recipes, iconic or traditional such as Mousse or Confits or Tapenades. To try, have fun and enjoy!
A cry of… delights.
Ingredients of the recipe:
6 onions, 3 tablespoons of olive oil, 1 tablespoon of sugar, 2 teaspoons of «ras el-hanout» or 4 tablespoons of Modena balsamic vinegar, Butter.
Peel and slice the onions. Melt butter and oil. Cook the onions over low heat, stir them frequently, drizzle them with regular or white granulated sugar. The mixture should caramelize. (Cooking time about 20 minutes). Pour into the mixer bowl. Some cooks add balsamic vinegar, but «Trish Deseine» recommends ras el- hanout, a blend of Moroccan spices. Delicious with a glass of Bergerac white wine.
Recipe for the tapenade
The real one, the one that comes from tapeno which means Caper in Provençal.
100g pitted green olives, 50g natural tuna, 50g capers, 50g dried anchovy fillets, 1 lemon juice, 1/2 clove garlic, thyme, a pinch of spices, 1 tablespoon mustard.
Put all the ingredients in a mortar and crush them or choose a blender and mix them, but always without the capers. When a homogenous paste forms, pour in gently the oil and the lemon juice. Arrange the capers on the paste and serve on toasts. Unforgettable with a glass of «Château Simone» Rosé.
Chicken Liver Mousse with Cognac
A traditional French recipe for cool summer evening
300g of poultry livers, 140 g of softened butter, 50g of double cream, 30g of pork fat, 2 shallots, 1 clove of garlic, 15 cl of Cognac, Thyme, Laurel, Salt and Pepper.
The day before, melt a spoonful fat in a hot pan until sizing. Place the poultry livers and fry. Add thyme, bay laurel leaf and salt. When the livers are browned, add sliced shallots and crushed garlic. Pour in the cognac. When the livers are caramelized on both sides, place them in the mixer bowl with the cooking juice. Remove bay laurel leaf and thyme. Add the butter and cream. Season with salt and pepper and mix. Place the paste into a container, let chill and cover the top.
Serve the Mousse on the following day with a glass of «Château Poulvère» red (Côtes de Bergerac)