Tapenade 50gr sundried tomatoes 30gr fresh parsley 30gr fresh tarragon 2 cloves of garlic 100gr green olives 100gr black olives Olive oil Balsamic vinegar Salt & pepper
Make a paste with the sundried tomatoes, parsley, tarragon and garlic in a food processor. Use the oil from the tomatoes to smoothen it. Take it out of the machine into a large bowl. Now put all the olives in the foodprocessor and squeeze them, not to smooth. Take it out of the machine and mix it with the paste in the bowl. Use the olive oil, balsamic vinegar, salt & peper to flavor it to your own taste.
Death by Chocolate Cake 400gr dark chocolate, chopped 280gr butter 350gr brown sugar 150gr plain flour 6 eggs
Preheat the oven to 180C. Place half the chocolat and butter in a small bowl. Place the bowl in a pan with a little bit water and stir ‘au bain marie’ until melted and smooth. Allow to cool slightly.
Place the sugar, eggs and flour in a bowl and stir to combine. Then add the chocolate mixture and stir to combine. Stir through the remaining chocolate pieces and pour the mixture into a lightly greased 20x30cm tin lined with non-stick baking paper. Bake for 30-35 minutes or until cooked when tested with a skewer. It may be a bit ‘fluffy’ in the middle! Cool in tin and cut into squares.
Terrine de Campagne 150gr liver 300gr ground pork
1,5 tbsp stock 1 tbsp calvados 1tsp cardamom powder 1 tsp white pepper powder ½ tsp salt 1 tsp garlic powder 1 ½ tbsp buckwheat bacon slices
Preheat the oven to 175C Put the liver in a food processor and mix it well. Add the ground pork and mix it for 30s. Take it out of the machine and put in a boil. Add the rest of the ingredients and mix till well blended. The best way to mix is with your hands! Line a loaf pan from 17x10 cm with bacon slices, arranging slices across width of pan and 2 slices on each short side of pan and overlapping pan on all sides. Using hands, lightly and evenly press the meat mixture onto bottom of pan atop bacon slices. Fold the bacon slices over, covering the terrine. Cover pan tightly with foil. Place pan in a metal baking pan and put it in the oven. Pour boiling water into baking pan to come halfway up sides of loaf pan. Bake until a thermometer inserted through foil into center registers 68C, about 55 minutes.
Remove loaf pan from baking pan and transfer to rimmed baking sheet. Place something heavy atop to weigh down. Chill overnight.
Serve it with a sprinkle of sea salt, cornichons and bread.
