SHE225-Livret recette 2010 GB vecto.indd
Transcription
SHE225-Livret recette 2010 GB vecto.indd
SHE225-Livret recette 2010 GB vecto.indd 1 19/10/10 16:39 Sherpa is delighted and proud to present this recipe booklet by a chef who embraces every value we cherish: Mickey Bourdillat. This starred chef from Le Bistrot restaurant in Chamonix Mont-Blanc comes from Burgundy and inter alia worked for Pierre Carrier for 14 years – which he likes to define as an experience that changed his life. That he insists on only using the finest produce and never cutting corners on the ingredients is unsurprising. He also says that his job is to bring out the best in food without sacrificing taste for looks. What he won’t tell you, however, is that he uses produce from local farms in Val d’Aoste, Valais and, of course, Haute-Savoie, with amazing talent. He takes this approach to the limit in his other restaurant, the Café de l’Arve, where he only uses local high-quality ingredients in his menus. SHE225-Livret recette 2010 GB vecto.indd 2 19/10/10 16:40 He also enthusiastically promotes a socially-minded approach to cuisine, and supports reintegration work at Le Jardin des Cimes in Plateau d’Assy. And he believes that fine dining is an experience that everyone should be able to enjoy. He proves this accessibility with his Bistro lunch menu, with a choice of a main meal and a dessert at an exceptional price for a starred chef. His generosity also shines through these exclusive recipes using the finest Terre de l’Alpe produce and a choice of wines by his sommelier Valery Allard. www.lebistrotchamonix.com SHE225-Livret recette 2010 GB vecto.indd 3 19/10/10 16:40 Ingredients (serves 4) 1 egg yolk 1 reblochon cheese 4 sheets brick pastry 8 tablespoons acacia honey 3 tablespoons white vinegar 1 tablespoon soy sauce ½ tablespoon Worcestershire sauce 3 drops spicy sauce 2 lettuces Reblochon cheese spring rolls, sweet-and-sour sauce and lettuce Spring rolls: cut each sheet of brick pastry into 3 similar triangles, glaze them with the yolk, add the reblochon cheese and roll them. Sauce: mix the honey, vinegar, soy sauce, Worcestershire sauce and spicy sauce. Fry the reblochon-cheese spring rolls in groundnut oil in a non-stick pan, dry them on a cloth. Wash the lettuce. Roll in a leaf of lettuce and dip in the sweet-and-sour sauce to enjoy. . Our Terre de l’Alpe selection: reblochon, acacia honey. SHE225-Livret recette 2010 GB vecto.indd 4 19/10/10 16:40 Ingredients (serves 4) 25 g butter, 4 eggs 1 kg pumpkin 250 g Hokkaido squash ½ onion 1 leek (white part only) 1 l chicken stock or 1 cube 1 l milk Salt, pepper, nutmeg Froth: 250 ml milk, 2 slices smoked bacon 1 clove garlic 1 stalk rosemary 50 g Arnad lardo Pumpkin cream, smoked-bacon froth and poached eggs Cream: peel and dice the pumpkin and squash. Chop the onion and leek, and sweat them in a pan. Add the pumpkin and squash, cover, and cook on a low heat for about 10 min. Add the chicken stock and milk, and let it cool for about 45 min. Mix and strain in a conical strainer. Bacon froth: Heat the milk, add the bacon, garlic, rosemary and Arnad lardo. Let it infuse for about 1 hour, strain in a conical strainer, and froth it in a blender. Poach the eggs for 3 min in unsalted boiling water with 4 tablespoons of white vinegar. Serve the cream, poached eggs and froth in soup plates. Our Terre de l’Alpe selection: organic eggs. SHE225-Livret recette 2010 GB vecto.indd 5 19/10/10 16:40 Ingredients (serves 4) 4 hard pears 200 g parmesan cheese 200 g rocket salad 2 dl olive oil 500 ml balsamic vinegar Salt and pepper Coarse pear, parmesan cheese, rocket salad, balsamic vinegar and virgin olive oil Wash the rocket salad. Prepare the vinaigrette mixing the vinegar, oil, salt and pepper only with a spoon. Slice the pears and parmesan with a mandolin. Serve and enjoy. Our Terre de l’Alpe selection: pears. SHE225-Livret recette 2010 GB vecto.indd 6 19/10/10 16:40 Ingredients (serves 4) 4 leeks 250 ml olive oil 75 ml Sherry vinegar 1 tablespoon curry 400 g peeled shrimp 100 g mustard 200 g whipping cream 1 lemon (juice) Warm leeks, curry vinaigrette, shrimp and mustard sauce* Leeks: cook for about 10 min in very salty boiling water, cool for 2 min in ice-cold water. Curry vinaigrette: mix the oil and curry. Add the vinegar, salt and pepper while stirring. Mustard sauce: mix the cream, mustard, salt, pepper and lemon juice, whip to the desired texture. Cut the leeks in half, lay the shrimps, then add the mustard sauce and curry vinaigrette. * This recipe also works with lobster (as shown here). SHE225-Livret recette 2010 GB vecto.indd 7 19/10/10 16:40 Ingredients (serves 4) 8 organic eggs 4 slices prosciutto 40 g butter 4 sliced country bread 4 bones with marrow Cardoons (fresh or preserved) 1 clove garlic 1 cube chicken stock Salt and pepper Our Terre de l’Alpe selection: Boiled eggs, bread fingers with salted butter, prosciutto, cardoons and marrow Peel and cool the cardoons in water with lemon and salt. Cook the bones and marrows in the chicken stock for about 10 min. Toast the bread, butter it, add the prosciutto and cut into fingers. Coat the cardoons in butter with garlic. Serve 2 eggs in an eggcup, 1 bone and marrow, the bread fingers and the cardoons. organic eggs, prosciutto. SHE225-Livret recette 2010 GB vecto.indd 8 19/10/10 16:40 Ingredients (serves 4) ½ l milk 1 clove garlic 700 g beaufort cheese Nutmeg 4 slices country bread 4 tablespoon mountain honey Beaufort cheese fondue, bread fingers and honey Boil the milk with the garlic. Add 500 g of grated beaufort. Mix with the nutmeg. Toast the bread, cover with slices of beaufort cheese and cut into fingers. Serve the fondue in soup plates, with a dash of honey, pepper and the bread fingers... and one egg yolk. Our Terre de l’Alpe selection: beaufort cheese, mountain honey. SHE225-Livret recette 2010 GB vecto.indd 9 19/10/10 16:40 Ingredients (serves 4) 4 nice endives 20 g butter 1 orange 1 lemon 4 slices cooked ham ¼ l veal broth ½ l whipping cream 20 g butter 20 g flour Nutmeg 100 g comté cheese Salt and pepper Braised endives, cooked ham, gravy and comté cheese gratin Braise the endives. Butter a pan. Cut the endives in half. Add the orange and lemon zests and juice. Barely cover with broth, cover and cook in the oven at 160°C for 30 to 45 min. Comté cheese gratin: melt the butter, add the flour, make a roux sauce, and slowly add the cream. Heat to boil. Grate the nutmeg. Add the comté cheese at the end. Whip the rest of the cream and add it to the cold béchamel sauce. Serve the endives with the ham on top, coat them in the comté sauce, and heat them in the oven to brown. Add the gravy last. Our Terre de l’Alpe selection: comté cheese, cooked ham with herbs SHE225-Livret recette 2010 GB vecto.indd 10 19/10/10 16:40 Ingredients (serves 4) Risotto: 250 g arborio or carnaroli rice 60 g butter 200 ml white wine 100 g parmesan cheese 1 l chicken stock ½ onion Carrots: 300 g carrots 100 g cooked chestnuts 200 g sliced prosciutto 40 g butter ½ onion ½ l chicken stock Our Terre de l’Alpe selection: prosciutto. SHE225-Livret recette 2010 GB vecto.indd 11 Risotto, carrots, chestnuts and prosciutto Peel and evenly dice the carrots, thinly chop the onion and cut half of the prosciutto into strips. Sweat the onion and ham then add the carrots. Slightly cover with the stock, add the chestnuts and cook for about 25 min. Risotto: sweat the chopped onion, add the rice and deglaze with the white wine. Keep it moist with chicken stock when and as required, cook for 20 min. Add the finishing touches to the risotto with the butter and parmesan cheese until it turns creamy. Add the carrots and chestnuts, a few shavings of parmesan cheese, a dash of gravy and the prosciutto strips. 19/10/10 16:41 Ingredients (serves 4) 4 agria or charlotte potatoes 8 slices of bacon 1 onion ½ reblochon cheese 4 spring onions ½ l red vinegar 300 g sugar 1 bouquet garni 20 g butter Salt and pepper Tartiflette Cut the potatoes in 2 to 3 cm thick slices. Cover in liquid. Add the butter and bouquet garni, cover and cook for 30 min. Finely chop the onion, cut 4 slices of bacon into strips, and braise them together in a closed pan. Sugared spring onions: boil the sugar and vinegar in a pan, pour over the sliced spring onions and let the mix cool. Assemble the potato slices, add the bacon and onion, and finally add the reblochon cheese. Put it in the oven and add the spring onions and a slice of pan-fried bacon as the finishing touches. Our Terre de l’Alpe selection: reblochon cheese, butter. SHE225-Livret recette 2010 GB vecto.indd 12 19/10/10 16:41 Ingredients (serves 4) 1.5 l chicken stock 250 g polenta 150 g parmesan cheese 30 g butter 2 tablespoon olive oil 4 guinea-fowl or chicken breast 8 slices bacon ketchup: ¼ l tomato juice 100 g sugar 2 cloves garlic 2 branches rosemary 4 tablespoons white vinegar Our Terre de l’Alpe selection: plain polenta, butter. SHE225-Livret recette 2010 GB vecto.indd 13 Guinea-fowl tournedos, polenta fries, tomato ketchup and rosemary Polenta: boil the chicken stock with the butter and pour in the polenta. Cook for about 20 min. Add the finishing touches with the oil and parmesan. Pour it into a bread tin and put it in the fridge. Guinea fowl: salt and pepper the breasts, wrap tightly in Clingfilm and simmer gently in water. Cool in ice-cold water. ketchup: caramelise the sugar, garlic and rosemary, deglaze with the tomato juice. Cook for about 10 min and finish off with the vinegar, salt and pepper. Take the film off the breasts, carve three slices, roll them in back and pan-fry them. Cut the moulded polenta into chips and fry them at 180°C. Serve. 19/10/10 16:41 Ingredients (serves 4) 2 shoulders of suckling pigs, boned and tied 4 tablespoon mountain honey 4 tablespoon sherry vinegar 4 tablespoon gravy 1 carrot, 1 onion, 2 cloves garlic Salt, pepper Potato cakes: 1 kg agria potatoes, 1 egg 200 ml white wine 4 tablespoon chopped parsley 100 g grated beaufort cheese 150 ml whipping cream Salt, pepper, nutmeg Shoulder of suckling pig cooked with honey and Savoy potato cakes Pork: Brown the shoulders, add the aromatics, sweat for 10 min. Cover and cook in the oven (thermostat setting 2/3) for 3 hours, uncover, lacquer the shoulders with honey, put back in the oven (thermostat setting 6). Once browned, deglaze with vinegar, add the veal broth and boil to reduce by half. Remove the shoulders and strain the gravy in a conical strainer. Potato cakes: Peel, wash and grate the potatoes. Add salt and pepper to remove juices and leave for 10 min. Press and dry. Mix the white wine, cream, minced parsley, egg, beaufort cheese and nutmeg. Shape the potato cakes. Our Terre de l’Alpe selection: Fry in oil at 170°C, turn over every beaufort cheese, mountain honey. so often, dry on kitchen towel. SHE225-Livret recette 2010 GB vecto.indd 14 19/10/10 16:41 n. s, . Ingredients (serves 4) Beef : 1 kg chuck, 1 carrot, 1 onion, 2 cloves garlic, 1 bouquet garni ¼ l Mondeuse wine 1.5 l veal broth, 40 g butter 2 tablespoon olive oil Salt and pepper Gnocchi: 900 g Agria potatoes 150 g flour, 1 egg, Nutmeg Salt and pepper Lace: 150 g sieved parmesan cheese 15 g flour Braised beef chuck, gnocchi, and parmesan cheese lace Beef: brown the beef all over in a frying pan. Remove the fat, add the aromatics and sweat it. Deglaze with the Mondeuse wine and keep it moist with the broth. Add the bunch of herbs. Cook in the oven at 130/150°C for 4 to 5 hours. Gnocchi: peel, cook and mash the potatoes. Weigh 500 g of mashed potatoes, and add the flour, egg, salt, pepper and nutmeg. Roll the gnocchi on a fork and cook them in boiling water until they float back to the surface. Cool them quickly in ice-cold water. Lace: mix the parmesan cheese and flour, sprinkle it over a non-stick pan and cook until it browns. Finish the chuck beef gravy. Finish the gnocchi by dipping them in boiling water for 1 to 2 min, then roll them in butter and parmesan. Serve the chuck, coat it in Our Terre de l’Alpe selection: the Mondeuse sauce, and add the gnocchi and parmesan lace. organic eggs, butter. SHE225-Livret recette 2010 GB vecto.indd 15 19/10/10 16:41 Ingredients (serves 4) 8 Royal Gala apples 30 g butter 1 tablespoon cinnamon 100 g sugar + 10 g for tart base 1 ready-made puff-pastry base Custard: ½ l milk 5 egg yolks 100 g saffron Saffron pistils 1 vanilla pod Apple and cinnamon tart, saffron cream Custard: boil the milk with the vanilla and saffron. Beat the yolks and sugar. Pour the boiling milk over then cook the mixture until it coats a spoon. Cool. Peel and quarter the apples. Pan-fry them in the butter, add the sugar, coat them in the caramel and sprinkle with cinnamon. Prick the tart base, sugar it and cook it between two trays. Finish the tart, add the pan-fried apple and a dash of custard. Cook 5 min at 180°C. Our Terre de l’Alpe selection: eggs, apples. SHE225-Livret recette 2010 GB vecto.indd 16 19/10/10 16:41 Ingredients (serves 4) Fondant: 250 g sugar 4 eggs 400 g 64%-cocoa chocolate 250 g butter Coulis : 250 g raspberry pulp 1 red pepper Sugar Chocolate fondant, red pepper and raspberry coulis Fondant: bain-marie the butter and chocolate at 45°C. Beat the sugar and eggs. Mix them all together. Cook in a sponge-cake tin for about 25 min at 180°C. Coulis: roast then peel the pepper, then blend it with the raspberry pulp. Add sugar to taste. Serve the fondant slightly warm with the coulis. Our Terre de l’Alpe selection: raspberry with syrup, eggs. SHE225-Livret recette 2010 GB vecto.indd 17 19/10/10 16:41 Ingredients (serves 6) ½ l milk 6 egg yolks 100 g sugar 2 caps of chartreuse 4 egg yolks 4 egg whites 25 g sugar Soufflé with chartreuse Custard: boil the milk, Mix the sugar and yolks, pour the boiling milk over the yolks, stir and cook until it coats a spoon, than let it cool down. Add chartreuse. Whisk the egg whites once the mixture has cooled. Add the egg yolks and whisked whites to the custard. Pour into a buttered and sugared mould. Cook in the oven at 180°C. Our Terre de l’Alpe selection: organic eggs. SHE225-Livret recette 2010 GB vecto.indd 18 Alcohol abuse is dangerous for your health, consume with moderation. 19/10/10 16:41 Ingredients (serves 4) 4 apples Puff pastry 125 g brown sugar 1 jar raspberry jam Baked apples in puff pastry with raspberry jam Remove the core from the apples with an apple corer and fill them with jam. Spread the pastry 2 to 3 mm thick, wrap it around the apples, brown them and leave them in the fridge for 25 min. Brown the apples again, sprinkle them with brown sugar and cook 20 min at 180°C. Our Terre de l’Alpe selection: raspberry jam, apples. SHE225-Livret recette 2010 GB vecto.indd 19 19/10/10 16:41 Ingredients (serves 4) ½ l whipping cream 25 g icing sugar 1 vanilla pod 400 g fromage frais or Quark 7 egg yolks 125 g sugar 30 ml water 15 g gelatine 20 ml cointreau 80 g fruit in season (per person) Our Terre de l’Alpe selection: organic eggs. SHE225-Livret recette 2010 GB vecto.indd 20 Fromage frais mousse and poached fruit in season Heat 125 g of sugar and 3 cl of water to 120° C. Beat the egg yolks, then pour the syrup over them. Leave to cool. Meanwhile, whip the cream with the icing sugar and the deseeded vanilla. Add the melted gelatine and the cointreau to the soft cheese, and then gently fold in the whipped cream. Finally, add the cooled egg yolks. Mould immediately and leave to set. Remove from the mould and add the poached fruits and the caramel biscuit. 19/10/10 16:41 Ingredients (serves 6) 5 egg yolks 5 egg whites 165 g sugar 50 g flour 50 g corn flour Savoy biscuits Beat the 5 egg yolks with 150 g or sugar. Add the 50 g of flour and 50 g of corn flour. Whisk the egg whites, stiffen them with 15 g of sugar. Pour them into a buttered and floured mould then cook in the oven for 25 min at 170°C. Our Terre de l’Alpe selection: organic eggs, confiture de myrtilles. SHE225-Livret recette 2010 GB vecto.indd 21 19/10/10 16:42 Ingredients 750 g sugar 75 g glucose 112 ml water 4 egg whites 17 g gelatine 25 ml green chartreuse Marshmallow with chartreuse Gently beat the egg whites. Soften the gelatine in boiling water. Heat the sugar and glucose in the water to 118° C. Carefully pour over the egg whites, and incorporate the melted gelatine and the chartreuse. Continue beating until the mixture is cool. Pour into the mould. Leave to set before removing from the mould. Our Terre de l’Alpe selection: organic eggs. SHE225-Livret recette 2010 GB vecto.indd 22 Alcohol abuse is dangerous for your health, consume with moderation. 19/10/10 16:42 SHE225-Livret recette 2010 GB vecto.indd 23 19/10/10 16:42 SHE225-Livret recette 2010 GB vecto.indd 24 Nouveau Monde DDB - 444010524 RCS ANNECY - Credit photos: Fotolia - Anthony Cottarel - Sherpa - Do not throw on the public highway - Not contractual photos - Subject to errors or to omissions. S.A. Coopérative Sherpa - 118, rue du Mont-Blanc - 74540 SAINT-FÉLIX Tél. : 04 50 01 89 89 - Fax : 04 50 64 40 67 19/10/10 16:42 Sherpa RCS 444 010 524 000 23 - 118 rue du Mont Blanc - 74540 Saint-Félix