Spring menu three

Spring menu three

Mid–late spring

By
From
Annie's Farmhouse Kitchen
Serves
8
Photographer
Patricia Niven; Illustrations: Robin Cowcher

Steak tartare

Salade Lyonnaise

Suckling pig

Chocolate pot au creme with salted caramel sauce & cinnamon brioche

Steak tartare

Ingredients

Quantity Ingredient
1 Baguette
700g beef eye fillet, trimmed of all sinew and fat
8 ortiz anchovy fillets, mashed with the flat edge of a knife
8 french shallots, finely diced
1 tablespoon small salted capers, rinsed and squeezed dry
8 cornichons, finely diced
1 1/4 tablespoons finely chopped flat-leaf parsley
8 quail eggs
worstershire sauce, tabasco sauce, dijon mustard and extra-virgin olive oil, to serve
salt flakes
freshly ground black pepper

Method

  1. Preheat the oven to 200°C.
  2. Slice the baguette very thinly on the diagonal and lay in a single layer on a baking tray. Bake for 10 minutes or until crisp. Remove and set aside to cool.
  3. Hand-mince the meat by cutting it into the tiniest squares you possibly can.
  4. Put all the condiments – the anchovy, shallot, capers, cornichons and parsley – in separate small bowls.
  5. I like to serve tartare individually so people can add their own seasonings. Divide the meat into eight portions. Form each portion into a ball, then flatten it and put it on a plate. Make an indent in the centre and crack in a quail egg. Arrange little piles of each condiment on the plate next to the steak. Have worcestershire and tabasco sauce, mustard, olive oil, lemon wedges, salt and pepper on the table with a bowl of toasts. Encourage your guests to dig in and mix their own tartare.

Salade Lyonnaise

Ingredients

Quantity Ingredient
2 frisee lettuces
100g clarified butter
4 slices french or italian bread, crusts removed, cut into 1 cm cubes
4 rindless rashers of bacon, cut into lardons
120ml extra-virgin olive oil
120ml white wine vinegar
1 tablespoon finely chopped french shallots
salt flakes
freshly ground black pepper
dash white vinegar
8 eggs
1 tablespoon each snipped chives, flat-leaf parsley and chervil

Method

  1. Wash and separate the frisee into manageable pieces. Drain.
  2. Heat a heavy-based frying pan over a high heat, add the clarified butter and heat until quite hot. Add the bread cubes and toss until they start to become golden. Add the bacon and continue tossing until the croutes are golden brown and crisp and the bacon is cooked. Lift out with a slotted spoon and place in a bowl, reserving the bacon fat.
  3. In a mixing bowl, whisk together the oil, vinegar, bacon fat and shallot.
  4. Season a medium saucepan of water with salt and a dash of vinegar and bring to the boil. Break the eggs into a clean bowl, make a whirlpool in the boiling water and pour in the eggs. Bring back to a simmer and poach for 5 minutes or until soft. Gently lift out the poached eggs with a slotted spoon and drain on a tray or plate lined with paper towel.
  5. Place the frisee in a large mixing bowl with the herbs, bacon, croutes and dressing. Toss until well combined and coated in the dressing. Pile onto a serving platter, top with the drained poached eggs and serve.

Suckling pig

Ingredients

Quantity Ingredient
500ml white vinegar
4 bay leaves
1 bunch thyme
the hind or the forequarter of a 15-20 kg suckling pig
1 garlic bulb, halved horizontally
3 carrots, roughly chopped
3 onion, roughly chopped
salt flakes
extra-virgin olive oil, for drizzling

Method

  1. Preheat the oven to 220°C.
  2. Choose a large flameproof baking dish that will accommodate the pig. Pour in the vinegar and 1 litre of water, add the bay leaves and half the thyme and bring to the boil. Place the pig in the dish, skin side down, and boil for 90 seconds, then turn it over and cook for another 90 seconds. Remove the meat, discarding the cooking liquid, and pat the meat dry. Allow to dry at room temperature for at least 30 minutes.
  3. Place the garlic, carrot and onion in the bottom of the baking dish. Season the pork on both sides with salt, drizzle with a little olive oil and then massage in the salt. Put the dish in the oven and roast for 45–50 minutes or until the skin is golden and crisp. Turn the oven down to 160°C and cook for another 30 minutes. Remove and rest for 10 minutes, then transfer to a serving platter. Carve at the table.

Chocolate pot au creme with salted caramel sauce & cinnamon brioche

Ingredients

Quantity Ingredient
300ml pouring cream
unsalted butter, to serve
1/2 teaspoon ground cinnamon mixed with 2 tablespoons raw sugar

Salted caramel sauce

Quantity Ingredient
225g granulated sugar
125ml pouring cream
60g unsalted butter, cut into cubes
1 1/2to salt flakes or fleur de sel

Chocolate pot au creme

Quantity Ingredient
375ml pouring cream
250ml milk
110g caster sugar
1 teaspoon natural vanilla extract
250g dark chocolate (55%), chopped or in buttons
6 egg yolks

Brioche dough

Quantity Ingredient
500g plain flour
1 teaspoon salt flakes
250ml milk
2 teaspoons instant dried yeast
40g caster sugar
6 egg yolks
150g soft unsalted butter, cut into cubes

Method

  1. Preheat the oven to 160°C.
  2. To make the salted caramel sauce, combine the sugar and 60 ml of water in a large heavy-based saucepan and stir over a low heat until the sugar has mostly dissolved. Increase the heat to high and bring to the boil. Use a brush dipped in water to wash down any sugar crystals from the side of the pan, but do not stir the syrup.
  3. To make the chocolate pot au creme, combine the cream, milk, sugar and vanilla in a heavy-based saucepan over a medium heat. Bring to the boil, whisking gently as the mixture heats. When it is boiling, add the chocolate and whisk until the chocolate has melted and the mixture is smooth. Remove from the heat and set aside to cool a little.
  4. In a bowl, lightly beat the egg yolks and then gradually pour into the chocolate mixture, whisking gently. Strain the mixture into a jug and pour into your chosen dishes. Place these in a roasting tin lined with a tea towel and pour boiling water into the tin to come halfway up the side of the dishes. Cover the tin with foil and bake for 45 minutes or until the custards are just set with a slight wobble in the middle. If you are using small moulds, check after 25 minutes.
  5. Remove the chocolate pots from the roasting tin and refrigerate until ready to serve.
  6. To make the brioche dough, combine the flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Heat the milk until lukewarm, then add the yeast and sugar and stir to dissolve. Add the egg yolks and whisk together. Gradually pour the liquid into the mixer bowl, beating constantly. Beat for 5 minutes on a moderate speed, then increase the speed and add the butter bit by bit – by now the paddle will be slapping the dough quite vigorously, which is what you want. It should come away from the side of the bowl during this process.
  7. Place the dough in a clean bowl, then cover with plastic wrap and allow to rise in a warm place for 2 hours or until more than doubled in size.
  8. Grease two standard loaf tins. Punch down the dough and turn it out onto a work surface. Cut it in half and form each portion into a rectangle. Place in the tins and set aside to prove for another 30 minutes.
  9. Preheat the oven to 210°C.
  10. Place the loaf tins in the oven and cook for 10 minutes, then reduce the temperature to 180°C and cook for a further 15–20 minutes. Remove the brioche loaves from the tins and cool on a wire rack.
  11. Just before you’re ready to serve, whip the cream to soft peaks.
  12. Slice the brioche and toast it, then spread with butter and sprinkle with the cinnamon sugar.
  13. Serve the toasted brioche with the pot au creme, caramel sauce and whipped cream.

Timeline

  • The day before

    Make the chocolate pot au creme and refrigerate. Prepare the brioche. Make the caramel sauce.

    The day of serving

    Prepare all the condiments for the tartare and refrigerate. Make the melba toast. Wash the lettuce. Make the Lyonnaise dressing. Prepare the salad and vegetables for the suckling pig.

    1–2 hours before serving

    Prepare and start to roast the pig. Whip the cream.

    To serve

    The pig should be about ready when you serve the tartare so turn the oven down. Put the potatoes in the low oven – you can turn it up later when you rest the pig. Chop the steak and serve the tartare. Fry the croutes and bacon, poach the eggs and assemble the salad. Remove the pig from the oven. Increase the temperature to 220°C to finish off the potatoes. Serve the Salade Lyonnaise. Arrange the pig on a platter and take to the table for carving. Serve the pig with the salad, greens and potatoes. Turn the oven to low. Toast the brioche, butter it and sprinkle with cinnamon sugar. Keep it warm in a low oven while you toast all the slices. Arrange your chocolate custard, cream, caramel sauce and toast so that you and your guests can liberally spread their toast with ’goodness’.
Tags:
French classics
Farmhouse
rustic
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