Try the recipes devised by our chef
Prawn and Reblochon Spring Rolls
Peel the prawns when uncooked then peel and finely chop the garlic.
Sauté the prawns in a pan on high heat.
Season with salt and pepper and add the chopped garlic.
Deglaze the pan with soy sauce. Set aside.
Do not overcook the prawns as they are going to be cooked again.
Slice the Reblochon cheese into 1-cm strips.
Lay out a spring roll pastry sheet and top with one prawn and one slice of Reblochon of roughly the same size.
Roll the pastry to form a spring roll.
Add a little sunflower oil to a hot pan and fry the spring rolls. They brown quite quickly so do not fry for too long.
Serve with a sweet chilli sauce.
Val d’Arly Farcement (Loaf)
1 loaf mould
1 large mixing bowl
Peel the potatoes and rinse under the tap (do not soak in water).
Grease the loaf mould and line with the pork belly slices.
Grate the potatoes.
Mix the grated potato with the eggs, dried fruit, spices and corn flour.
Fill the mould with the mixture, packing the mould tightly.
Cook in a bain-marie for four hours.
Once cooked (use a skewer to check it is cooked through), wait for it to cool slightly before removing from the mould.
Serve in slices with sautéed diot and pormonier sausages and some salad.
If you are not serving the loaf immediately, slice, and fry in a little clarified butter and finish in the oven before serving.
Tips for the perfect loaf:
To retain their natural starch, once peeled don’t put the potatoes in water, simply rinse them to remove any traces of dirt.
The loaf should be cooked gently and for a long time: if unsure, cook it more, as when undercooked the loaf will disintegrate the moment you try to slice it.
Similarly, make sure you pack the mixture tightly into the mould so that the grated potato bonds well with the other ingredients.
Griyotire shortbreads… Perfect to make with your kids
If your little one is feeling strong, let them beat the yolks with the sugar until a white mixture is obtained. Add the vanilla essence.
The butter should be soft. Pop them into the microwave for a few seconds if needed. But be careful not to melt the butter!
Mix the softened butters into the yolk and sugar mixture.
Add the already sieved flour and baking powder.
Get those arms to work again by combining the mixture using a spatula until you obtain a smooth and even dough.
Roll out the dough using a rolling pin (don’t knock into the person next to you!) until it is less than 1 cm thick.
Put in the fridge so the dough rests for a few hours.
Ask mum and dad to heat the oven to 170°C.
Take the pastry from the fridge and use your favourite biscuit cutters to make different shapes.
Bake the shortbread biscuits directly in their cutters.
When done, leave to cool on a wire rack and then remove the shortbread from their moulds.
All you have to do now is eat them served with a mug of steaming hot chocolate!
For the fruit filling
• 600g fresh or frozen fruit
• 115g caster sugar
• 2 tbsp flour
• 1 tbsp lemon juice
Method for the dough
Tip the flour into a bowl with the softened butter and firmly mix the two together, then add the sugar, egg and salt in the centre.
Bring the flour onto the other ingredients, mix together and knead with a little water.
Form the dough into a ball, cover with cling film and then refrigerate for an hour.
Roll out the pastry until it is half a centimetre thick. Line a pie tin with the pastry and pierce the bottom with a fork.
Blind bake with baking beans at 200°C for about 20 minutes (checking occasionally that it’s not burning).
Method for the fruit filling
Mix the lemon juice, sugar and flour together, then add the blueberries.
Mix gently so you don’t crush the fruit.
Spread out evenly over the baked pie crust.
Reduce the oven to 180°C and bake the tart for 15 minutes.
For extra flavour, add an almond cream when blind baking the pastry and lay the blueberry filling over it.