Tartelettes caviar aubergins 2018TARTLETS WITH EGGPLANT CAVIAR

Alliance food – wine:

Domaine la Martelle   rosé wine nicely compliments tartlets with eggplant caviar.

Preparation - 15 minutes. Cooking - 1 hour.

Portion of 3 tartlets: 1 short pastry * 2 tomatoes * 1 eggplant * 1 onion * 2 cloves of garlic * 2 tablespoons of olive oil * young salad leaves * salt * freshly ground pepper

Wash, peel and cut the eggplant into cubes. Wash and rinse 2 plump fresh tomatoes, and peel the onion. Slice the tomatoes and onion into small cubes. Shred the garlic.

Cook the eggplant in a frying pan on high heat. As soon as the vegetables are browned on one side, turn them over and continue to cook them on low heat under a lid.

Heat the olive oil in another pan, add the onion and cook for 2 minutes. Introduce the tomato cubes and simmer for another 2 minutes. Mix the two vegetable preparations and add chopped garlic, salt, pepper to taste.

For tartlets: Spread the pastry. Butter, flour the cooking forms, and garnish all of them. Preheat the oven to 210°C in rotating heat. Bake in the oven for about 15 minutes. Let cool. Garnish tartlets with eggplant caviar and young salad leaves.

To make a pastry by yourself: 300 g of flour, 125 g of butter, 1 tablespoon oil, 1 dl of water. Mix the flour, butter, oil and water and knead.


Alliance food – wine:

Laurent Breban Brut sparkling rosé goes well with yogurt crumble.

Preparation - 10 minutes. Cooking - 10 minutes.

For 2 persons: 2 yogurts * 2 packets of Madagascar sugar (15 g each) * 30 g of flour * 30 g of soft butter * 30 g of ground almonds * 1 pinch of salt

In a salad bowl, mix flour, soft butter and almond powder, then knead the ingredients briskly with fingertips until obtaining a paste with the consistency of a coarse sand.

Preheat the oven to 180 ° C. Bake the dough in the oven for 10 minutes. Let cool.

Mix the yogurt with Madagascar sugar. Fill serving glasses with yogurt and cooled crumble.

chicken with sauce satayCHICKEN WITH SATAY SAUCE

Alliance food – wine:

The DOMAINE FAZI rosé wine compliments grilled chicken with satay sauce.

Preparation - 15 minutes; cooking - 15 minutes.

For 2 persons: 2 chicken escallops * 3 tablespoons of soy sauce * ½ clove of garlic * 60 g roasted peanuts * 1 pinch of chili powder * 1 teaspoon of sugar * 2 teaspoons of peanut oil * 100 ml unsweetened coconut milk * 100 g rice * turmeric * ground pepper

Clean the chicken escallops and put them in a deep dish with 2 tablespoons of soy sauce. Marinate while preparing the sauce.

For rice, boil the water, mix in turmeric powder and rice. Return to boil for approximately 5 minutes, then remove sauce pan from heat and cover with lid.

To prepare the sauce, peel and chop the garlic. Chop the peanuts, mix them in a bowl with the garlic, chili, 1 tablespoon of soy, sugar, pepper and 3 tablespoons of water. Heat the peanut oil in a saucepan, pour the sauce mixture in and cook for about one minute. Add the coconut milk and cook another minute. Keep the sauce warm while preparing the chicken.

Heat 1 teaspoon of peanut oil to the sauce pan, and place chicken breasts in the pan. Cook for 2 minutes on high heat, then - another 5 minutes over low heat.