Saturday

Prawns with oyster mushrooms



















Type of dish : Main course
To serve : 4
Preparation : 15 min
Cooking : 35 min
Budget : Expensive
From : France
Difficulty : Medium


Ingredients :
500g whole, cooked prawns (30-40)
25g butter
150g pan-fried oyster mushrooms
20g shallots
250g tomatoes, diced
200g white butter sauce
20ml creme fraiche
1 tablespoon cognac
10ml port wine

Recipe :
Heat the butter in a pan, add prawn heads, tomatoes, 10ml creme fraiche, cognac and port.
Bring to the boil, then cover and cook gently over a low heat for 30 minutes.
Meanwhile, prepare prawns, leaving tails on.
Stir sauce and strain, leaving a few prawn heads for decoration.
Add prawns and reheat.

In a separate frying pan, melt 20g butter and saute shallots for a minute.
At a high heat, add mushrooms and 10ml creme fraiche. Coook for for a further 5 minutes.
Serve with rice or noodles.


Advice :
Recommended wines:
- Alsace: Riesling, Gewurstraminer
- Bordeaux: Graves comme Château Carbonneux
- Burgandy: Saint Véran, Pouilly fuissé, Meursault
- Loire Valley: Sancerre, Pouilly fumé
- Provence: Bandol
- Rhône Valley: Tavel


Balaton salad


















Type of dish : Starter
To serve : 4
Preparation : 30 min
Cooking : 20 min
Budget : Cheap
From : Europe
Difficulty : Easy


Ingredients :
100g small gherkins
300g tomatoes
2 red peppers
300g fine green beans
350g asparagus tips
Heart of 1 lettuce
1 lemon
1/2 teaspoon sugar
Salt
Pepper
2 sprigs parsley, chopped
3 tablespoon olive oil


Recipe :
Steam the beans and asparagus.
Put the peppers in the oven at 450°F (235°C), until they brown slightly, for about 20 minutes.

Meanwhile, slice the gherkins and tomatoes, and put to one side.
Make the vinegarette:
Mix lemon juice, olive oil, salt, pepper, sugar and chopped parsley together in a small bowl.
Wash and separate lettuce.

Peel the peppers and remove seeds, chop.
On another plate, arrange lettuce and tomatoes, sprinkle with gherkins and beans. Add chopped peppers and finally asparagus tips.
Add vinegarette and leave to chill for 15 minutes before serving.


Advice :
After taking the peppers out of the oven, leave them to cool slightly. Put in a plastic bag, tie tightly and carefully rub peppers between your hands. When you open the bag, the skin should come off the peppers by itself.
Recommended wine: Saumur Champigny