China's Nest
Separate the egg white from the yolk. Beat the white until fluffy, then stir in grated cheese and a pinch of salt. Form it into a circle on a baking sheet and bake for about 3 minutes. Gently place the yolk in the center and return to the oven for another 3 minutes.
Crazy Steak
Ingredients: 1 200g heart of rump steak, 4 cupped oysters, 1 tablespoon fresh cream, mustard.
Open the oysters and bake for 5 minutes in a hot oven (thermostat 8). Remove the flesh, reserving the liquor, and place in a small saucepan. Add 1 teaspoon fresh cream and a pinch of mustard, then emulsify. Sear the steak and top with this luxurious oyster sauce.
This indulgent Crazy Steak was a favorite of the Sun King, Louis XIV.
Tomatoes Agadir
Ingredients (per person): 2 large tomatoes, 4 merguez sausages, parsley, 1 onion, salt.
Chop the onion and parsley. Remove the merguez casings and mix the meat with the parsley and onion. Wash, core, and salt the insides of the tomatoes. Stuff with the merguez mixture and bake in a moderate oven (thermostat 7) for about 10 minutes.
Ho Chi Minh Omelette
Ingredients: 4 eggs, 80g minced meat, 100g bean sprouts, 1 onion, 1 spoonful nuoc-mâm, salt, pepper.
Peel and chop the onion, then sauté with the minced meat and bean sprouts. Beat the eggs with nuoc-mâm, salt, and pepper. Pour over the pan ingredients to form the omelette.
Crimselich
Soak 4 slices of bread in water, drain, and place in a bowl. Coat with 1 teaspoon rum, then sprinkle with powdered sugar, crushed almonds, and raisins. Mix well. Fry each piece in hot deep-fryer oil, using a ladle to shape them.
Cauliflower Cake with Chive Cream
Ingredients: 1 small cauliflower, 1 large pot fresh cream, 3 eggs, bunch of chives, salt, pepper.
Boil the cauliflower in salted water, drain, dry in the oven for 3 minutes, then purée. Mix in whole eggs and fresh cream. Season well. Pour into a buttered cake tin and bake in a bain-marie (thermostat 4-5) for 30 minutes. Unmold and coat with chive sauce: 2 tablespoons fresh cream, ½ lemon juice, chopped chives.
Spaghetti with Snail Butter
Ingredients: 250g spaghetti, 150g butter, 3 sprigs chopped parsley, 2 shallots, ½ garlic clove, salt, pepper.
Cook spaghetti for 8 minutes. Soften butter with minced garlic, shallots, parsley, salt, and pepper. Gently melt and toss with drained spaghetti.
Recipes from Sylvain Lebel's "The Anti-Depression Kitchen" (Encre)
