Fresh Salad of Button Mushrooms, Green Apple, Walnuts & Serrano Ham Julienne
Ingredients for 4-5 people:
- 1 batavia lettuce
- 1 escarole
- 200g button mushrooms
- 2 green apples
- 150g Serrano ham
- 150g tomatoes
- 1/2 bunch chervil
- 100g chopped walnuts
- Salt and pepper
- 120g lemon vinaigrette
Preparation:
- Prepare the salads, washing and draining them well.
- Trim mushrooms and slice them fresh to order.
- Cut unpeeled green apples into 1cm dice.
- Slice tomatoes into halves.
- Prepare the lemon vinaigrette.
- Line a 15cm circle on the plate with upright half-tomatoes.
- In a mixing bowl, combine salads and vinaigrette, then form a dome on the plate between the half-tomatoes.
- Surround with sliced mushrooms and diced green apple.
- Sprinkle with julienne of ham.
- Add finely chopped chervil and a few chopped walnuts.
Cold Soufflé of Crushed Granny Smith Apple with Caramel and Hazelnuts
Ingredients for 4 people:
- 7 Starking apples (or Granny Smith)
- 2 egg whites
- 50g butter
- 150g + 50g caster sugar
- 150g chopped hazelnuts
Preparation:
- Prepare a well-colored caramel with sugar and water; line each 10cm charlotte mold up to 2cm from the top edge.
- On a baking sheet, place peeled and seeded apples in quarters with a little butter and caster sugar. Bake until tender, then coarsely crush on a work surface and cool.
- Beat egg whites to stiff peaks and gently fold into the cooled apple mixture. Fill molds up to 2cm from the top.
- Bake at 200°C in a bain-marie for 20-25 minutes. Cool and chill.
- Unmold onto plates, drizzle with caramel, sprinkle with chopped hazelnuts, and garnish with caramelized apple slices.
Note: Allow molds to cool fully before chilling. For unmolding issues, dip bases in hot water briefly. Use a large charlotte mold or terrine and slice if preferred.
Landais Pudding with Two Apples
Ingredients for 4 people:
- 600g Landais pudding
- 600g potatoes
- 120g butter
- 10cl whole milk
- 2 Golden apples
- Salt and pepper
Preparation:
- Prepare mashed potatoes with milk, butter, salt, and pepper.
- Peel, seed, and quarter apples; brown in butter and finish in the oven. Coarsely crush into pulp.
- Butter a flat dish. Layer mashed apples, then crushed black pudding (about three slices), and finish with mashed potatoes. Top with butter strips.
- Bake in a hot oven until golden brown. Serve hot with green salad.
Variation: Skin and mash pudding flesh. Layer in a charlotte mold: mashed potatoes, pudding, apples, potatoes. Butter, bake, unmold, and surround with port sauce bead.
This recipe works with any quality regional pudding from Béarn or elsewhere.
