Kitchen Room - Vignobles&Compagnie

EN | FR

AWARDS

BLOG

KITCHEN ROOM

SEARCH BY KEYWORDS:

October 20, 2021 :

Recette potimarron et magret de canard Vignobles & Compagnie

RECIPE FOR THE MONTH BY V&CO

Salmon Gravlax and…

RECHERCHE PAR MOTS CLÉS :

PAGES

1 2 3 … 5 →

Duck breast with honey and pumpkin purée

The intense flavors of a beautiful duck breast take on a new dimension when combined with the sweetness of honey. Accompanied by pumpkin puree for delicacy and autumnal tone, this is a perfect wine pairing to pair with our Gigondas les Sources de Montmirail and its aromas of black fruits and spices.

It’s time to cook!
For 4 people, you will need:
– 2 duck breasts
– 1 pumpkin weighing approximately 2 kg
– 2 carrots
– 3 medium potatoes
– 1 onion
– 30 cl of milk
– 30 cl of water
– 1 tablespoon of honey
– fleur de sel and pepper

FIRST :
Peel the carrots, potatoes, onions and pumpkin, then cut them into large pieces. Chop the onion.
In a large casserole dish, heat 2 tablespoons of olive oil and add the chopped onion.
Melt 5 minutes, stirring, until the onion turns slightly orange. Add salt and pepper.
Add the potatoes, carrots, pumpkin, milk and water.
Cover the casserole dish and cook for about 1 hour. Mix and adjust the seasoning to taste.

SECOND, for the duck breasts, allow about 15 minutes between preparation and cooking:
Crisscross the duck breasts and cook them skin side down over medium heat in a non-stick pan or on a plancha.
As soon as the skin is golden brown, degrease the pan then return to cooking on the flesh side.
After 2 minutes turn off the heat, cover and let stand for 15 minutes.
After 15 minutes, put the breast on the skin for 2 minutes to heat my meat then take the breasts out of the pan and slice them.
Heat the pan with the cooking juices from the duck breasts and deglaze with the honey.
Make a quick round trip of your slices of duck breast in the pan, then put the rest of the sauce aside.

All you have to do is prepare your plates and top with the cooking juices.
Enjoy your lunch !

Steack tartar with black garlic and Parmesan crisp.

Today we are offering the perfect bistro food & wine pairing: our 𝙲ô𝚝𝚎𝚜 𝚍𝚞 𝚁𝚑ô𝚗𝚎 𝙿𝚎𝚝𝚒𝚝 𝚃𝚛𝚊𝚌𝚝𝚎𝚞𝚛 and its black garlic steack tartar, accompanied by a pan of green beans with bacon and Parmesan Crisp. The ample side and the peppery notes of the wine go perfectly with this plate full of flavors. And for the more innovative, don’t hesitate to fry your tartar for 1 to 2 minutes on each side to try the same recipe in a “cooked” version. A delight.

This very particular garlic, which will accompany our dish in September, owes its black color to a very original fermentation technique. For 45 to 60 days, garlic ferments in high purity seawater, drawn from the depths. During this ripening temperature and humidity conditions are controlled and, from white, the pods slowly take on a charcoal black color and a soft, almost rubbery texture. A soft and sweet taste is thus obtained. Black garlic has a subtle and light fragrance, far from the strong smells of white garlic. Some compare it to the taste of prune, others smell the acidity of balsamic vinegar or hints of liquorice or caramel. Some even evoke umami, that famous fifth flavor present in soy sauce and difficult to describe.

For 4 people:
– 500 to 600g of beef (depending on appetites)
– a clove of black garlic
– Salt & pepper
– 100g of Parmesan
– 1 teaspoon of flour
– Bouquet of parsley
– Olive oil

For the tartare:
– Finely chopped the beef by knife.
– Peel the garlic clove to extract all the contents and set aside in a bowl.Add two tablespoons of a nice fruity olive oil (from Nyons for example). Add salt and pepper. Add a few drops of Tabasco. Mix everything.
– Add this preparation to the meat with a few shavings of Parmesan.
– Take a cookie cutter to shape your tartare and add parsley for decoration.

For the Parmesan crisp:
– Grate the Parmesan into a fine powder. Add the spoonful of flour.
– Heat a non-stick pan.
– Place the powder in a round shape in the pan. And wait until the cake is golden brown.
– Remove them immediately and place on absorbent paper.

Bon appétit !

Redfish burger with tapenade and yolk potato chips.

A burger but completely revisited! Here is a gourmetand original recipe that will make your palate travel. To accompany it we recommend our Tavel, ChastellesReserve whose aromas of red fruits and roastedalmonds will twist this burger with Mediterraneanflavours.

For 4 people, you will need:
– 500g yolk potatoes
– A frying oil
– Salt

– 5 anchovy fillets in oil
– 200 g of black olives
– 8 capers
– 1 clove of garlic
– 3 tablespoons of olive oil

– 4 burger rolls
– olive oil
– 1 confit of dried tomatoes
– 8 rouget fillets
– 1 small red onion
– 2 tomatoes
– green salad type oak leaf
– Dijon mustard
– 1 egg yolk
– basil
– rapeseed oil

TAPENADE = put the anchovy fillets, capers, chopped garlic clove, black olives and olive oil in ablender bowl and mix finely. Save it in the cold.

POMME CHIPS VITELOTTE = Wash the potatoes anddry –les. Heat the frying bath. Cut the potatoes intovery thin slices with a grated grater. Rinse –themunder the” water running and drain –les. Lay out –them on absorbent paper and salt slightly.
Soak the potato slices in the frying bath for about 4to 5 min. Drain –they progressively on absorbentpaper. Let cool and enjoy.

BURGER = Cut –the tomatoes in thin slices, chop thered onion and chop the basil.
In a bowl place the egg yolk, a teaspoon of mustard, a round of pepper from the mill. While mixing with awhisk, pour the rapeseed oil gradually to obtain afirm mayonnaise. Add according to your appetite, alarge amount of dried tomato confit, chiselled basil, then adjust the seasoning.
Place the buns opened in half on a baking sheet andlet warm for about ten minutes. Meanwhile, cook themullet fillets. Deposit –them in a hot pan, with atablespoon of olive oil, on the skin side, about threeminutes depending on their thickness.

ASSEMBLY OF BURGER = Cover the bottom of thebread with a layer of tomato sauce -basil, addtomatoes slightly peppered, and chopped red onion. Deposit a spoonful of sauce, spread the salad, topwith two steaks of blueberry and cover withtapenade.

Everything is ready, all that remains is to taste in theshade of an olive tree. . .
The nap is approaching !!

Bread prawns sauce turmeric and coconut milk, accompanied by a pilaf rice.

Here is a summer recipe that will make your palate travel!
To accompany it, there is nothing better than ourTavel rosé, Chastelles Reserve.

For 4 people, you will need:
Breading prawns:
– 11 prawns or large prawns
– 1 egg
– 30g grated parmesan
– 3 tablespoons of flour
– 2 tablespoons of breadcrumbs
– frying oil
– salt

Turmeric sauce and coconut milk:
– 25cl coconut milk
– 25cl liquid cream
– 2 tablespoons of turmeric
– 1 onion
– 1 tablespoon of neutral oil
– 1 yellow lemon
– 2 branches of fresh coriander
– salt
– pepper

Rice Pilaf:
– 300 grams of rice
– 1 onion
– 2 cl olive oil
– 20 cl dry white wine
– 45 cl of water
– salt
– pepper

THE RECIPE:

Start with rice pilaf:

Heat the oil in a frying pan. Throw away the rice and let it become transparent and golden, stirring with a spatula.
Salt, pepper and pour in the broth.
Then boil, cover and lower the heat to a minimum.
Let it cook for about 20 min and it’s ready.

For the sauce:

Remove the first skin from your onion and chisel –The.
In a large, hot frying pan, fry the onion in oil with a little salt for 3 minutes, stirring regularly.
Add coconut milk, liquid cream and turmeric. Mix the whole and bring gently to a boil.
Peel off the coriander and chop –la.
Add the juice of half your lemon and cilantro. Season with salt and pepper and mix the whole thing.

For breaded shrimp, start by shelling the shrimp leaving the last shell and tail.
Lightly beat the egg in a large bowl. Pour the flour into a hollow plate, salt and pepper. In another plate, mix the parmesan cheese and breadcrumbs.
Heat the oil in a frying pan. En thread the shrimp on wooden spades then pass –they successively in the flour, then the beaten egg and the parmesan cheese then dip fry the shrimp and cook for about 3 min, turning them over during cooking. Serve immediately.

For the service, place on a nice plate your pilaf rice, the breaded prawns and finally the turmeric coconut milk sauce.

Have a good appetite!

Steak, homemade fries and summer ratatouille.

What could be more appetizing than a good steak BBQ for the summer? Obviously, it is accompanied by its homemade fries and its fresh ratatouille. All with our sublime wine NOS ORIGINES, Côtes duRhône rouge, certified in biodynamics.

For 4 people you will need:

In the case of ribs:
– 2 ribs
– salt and pepper
– thym
– bouquet of parsley
– olive oil

Ratatouille:
– 4 eggplant
– 5 zucchini
– peppers (one of each colour)
– 3 tomatoes
– 3 cloves of garlic
– 1 onion
– olive oil
– salt pepper
– thym
– sage

French fries:
– 2 kg of potatoes
– salt & pepper
– sunflower oil

THE REVENUE

First of all, get your ratatouille ready!
Cut tomatoes peeled in quarters, then eggplant and zucchini in rounds.
Slices peppers in strips and onion in rolls.
Heat 2 tablespoons of oil in a pan and melt the onions and peppers. When tender, add tomatoes, chopped garlic, thyme and bay leaf.
Salt, pepper and simmer gently under cover for 45minutes.
Meanwhile, prepare the eggplants and zucchini. DoCook them separately – or not – in olive oil for 15minutes.
Check that vegetables are cooked until they are no longer firm. Add –then mix them with tomatoes and continue cooking on a small heat for 10 min. Salt and pepper if necessary.

∙ For French fries, Peel the potatoes and wash them, then cut them into square-base parallelepipeds of about 1. 5 cm sideways (in other words, large fries). Wash them again and dry them thoroughly in a clean dish towel.
Cook them for the first time in oil heated to 150°C for7 to 8 minutes. Do not overload the fryer: for 1 kg of potatoes, cook 1/3 of the fries at a time.
Allow the chips to cool, while you have an aperitif or prepare the rest of the meal.
Cook fries a second time in oil heated to 190°C for about 3 minutes (they should be crispy without being hard).
Serve fries right away and salt– them.

(Before the second cooking) fries prepare your steak.
Spread a good pinch of coarse salt on each side of the steak and let it rest on a plate for about 15minutes.
Meanwhile, wash and chop the parsley. Take half and spread over the piece of meat. Fry 5 to 10 minutes according to taste on your barbecue.

Sprinkle with the rest of the parsley and thyme and serve immediately!

All that remains is to delight you with our wine OUR ORIGINES Côtes du Rhône rouge certified in biodynamics.

Bon appetit!

Salmon Gravlax and its fresh salad

Simple, quick and delicious, here is a fresh andgourmet lunch, which goes perfectly with our Côtesdu Rhône Blanc Pure Évidence, signed by Vignobles& Compagnie.

For 4 people you will need:
– 1. 25 kg of salmon (with skin)
– 1 big boot of dill
– 1 teaspoon of juniper berries
– 1 glass of gin
– 1 tablespoon of sugar
– 1 teaspoon of cumin
– 1 beet
– 1 cucumber
– of the rocket
– a handful of seeds of the
– Salt & pepper

THE REVENUE

Wipe the salmon fillets well. Pass the fingertiptowards the tail a little bit at the –above the midlineon the flesh side to feel the 24 small transverseedges that remain and pull them off with a small pairof tongs.

Mix salt, sugar, cumin, crushed pepper and junipergrains and chop dill.

Place half of the mixture and dill in the bottom of aflat gratin dish lined with a large piece of stretch film. Set the salmon fillet on the skin side underneath.

Sprinkle the remaining ingredients on the meat sideand spread by hand while rubbing. Sprinkle with ginand cover with stretch film.
Discard the excess of the stretch film from theunderside on the fish.

Place a board on top and a weight (e. g. 2 milk bricksor cans). Refrigerate.

After 8 to 12 hours, empty the excess fluid and turnthe fish over.
Start again after 8 to 12 hours, then again for a thirdtime.

After 48 hours, it’s no longer salmon but gravlax andit’s ready!

We get rid of him. dill twigs, it is carefully wiped, cutinto thin slices diagonally starting at the tail likesmoked salmon and ending with a stabbingtangentially against the skin.

For the crunchy vegetable salad, peel a cucumber, beet, add arugulation, sesame seeds and a dressing.

It is served as an aperitif on rye bread or as anappetizer of your choice, accompanied by our Côtesdu Rhône Blanc Pure Évidence!

Have a good appetite!

Recipe of the month by V&Co

RECIPE OF THE MONTH BY V&CO

Recipe by V&co

RECIPE OF THE MONTH

RECIPE OF THE MONTH

RECIPE FOR THE MONTH BY V&CO