Well today is our Guy’s birthday and he’s feeling a bit blue. So I thought I’d put together a virtual feast fit for a king.
The menu would go something like this.
Orange and lentils soup (https://recessionbitesblog.wordpress.com/2014/01/14/orange-and-lentils-soup/)
Griddled Wild Boar on a bed of mash with assorted vegetables and spiced plums.
4 shallots, bit of unsalted butter, 3 baby courgettes, 2 plums, boar chop, rosemary, piment d’espelette (but a mild chili powder or paprika will do).
Ingredients and method for the mash are here: https://recessionbitesblog.wordpress.com/2014/01/08/mashed-potatoes/
Rub coarse salt and pepper and wrap the meat in fresh rosemary and let it rest in the fridge over night. Bring the meat a good hour before cooking it to bring it back to room temperature.
Half and stone the plum and rub them with the chilli powder. Shred the shallots finely and cook them in butter on law heat until they are soft and caramelised looking. Cover them in tin foil to keep them warm and reserve. Place your plums face down in the pan you used for the shallots and add the courgettes. Let them cook on medium heat for 7 min on each side. In the mean time you need to heat up a griddle pan until it is searing hot. Place the boar chop fat side down until that’s brown and cooked. Place the chop on its side now and let it cook on high heat for 8 min on each side.
Plate the mash, meat and vegs. It should look something like the below.
Pear and chocolate tart.
1 roll out pastry (shortcrust for this one is best), 200 g creme fraiche, 2 large egg yolks, a drop of whatever booze you fancy (I’m going to go with a bit white rum in this instance), poached pears (a small tins of drained pears will do just fine). 400 g of good cooking chocolate.
Pre-heat the oven to 200 C.
Roll the pastry in the tart dish and prick the base all over with a fork. Place the pears slices on the base.
Melt the chocolate slowly in a bowl over a pot of simmering water. When the chocolate is melted and smooth take off the heat and add the creme fraiche, Once the cream is incorporated, add the egg yolks and dribble of rum and whisk everything for a minute or two.
Pour the mixture over the pears and place in the oven for 20 min. Serve with a portion of good vanilla ice cream.
It should look like this (well with a candle on top!).
Joyeux anniversaire, dear!