Goose
breeding, truffles, mushrooms, magrets, confits...you will find all these products
on the heavily leaden tables of the "fermes-auberges" and restaurants of Belvès,
and also in the farms . In summer, the farmers' market every wednesday
afternoon offers goat cheese 'called "cabecous"), local honey or stawberries
from the Perigord...there is no doubt, you are in the land of well-being,
well-living and well-eating ! Don't forget the walnut of Perigord : one
of the largest walnut orchards of Europe is here. You can eat them as they
are, or mixed in cakes. Walnut oil is delicious, also walnut
mustard and walnut wine!… Bon appétit !
Recipes from the Perigord
-
FOIE
GRAS, CONFITS, MAGRETS PRODUCERS...
| Guy
FRANC |
Le
Breuil
24170
Grives
|
05
53 29 03 02 |
| Ilse
VAN RAEMDONCK |
La
Mothe
24170
Belvès
|
05
53 29 43 84 |
RECIPES
Fresh Foie Gras
Buy a whole fresh fattened goose or duck liver. Carefully remove the
main nerves with a sharp pointed knife. Season with salt and pepper. Marinate
in the refrigerator for 24 hours in a few glassfuls of cognac or eau-de-vie.
The next day, put the liver in an ovenproof terrine with a lid. Preheat
the oven to low (mark 1) before cooking the terrine in a bain-marie for
45 mn. Cool, then refrigerate for 1-6 days before serving.
Walnut Cake
250 gm shelled walnuts
250 gm butter
250 caster sugar
2 eggs, separated
100 gm cooking chocolate
1 packed boudoir biscuits
Chop up the walnuts in a mixer. Soften the butter and cream with the
sugar. Melt the chocolate in a double saucepan and stir into the butter
and sugar with the egg yolks and walnuts. Stiffly whip the egg whites
and fold into the mixture.
Line a cake tin with aluminium foil. Arrange the boudoir biscuits over
the bottom. Fill with alternate layers of walnut mixture and biscuits,
finishing with a biscuit layer. Chill in the refrigerator for 12 hours
before turning out and serving.
to be followed...