Cépes à la Sarladaise

Ceps with Potatoes and Garlic or Cépes à la Sarladaise
This is a very traditional recipe from the beautiful and historic region of Perigord. This popular dish is normally served with a meat or game dish.

 Ceps normally require long slow cooking to bring out their flavour, ideally before you use cepes in a dish, dry them out in your oven to get rid of any moisture, then stew them slowly in some oil. Then they're ready to cook with.

 Serves: 4
Ingredients
750g cep, chopped and prepared for using as above
1-1.5kg of potatoes, peeled and cut into quarters, then into 2cm chunks
4 cloves of garlic, peeled and chopped finely
4 tbsp of duck or goose fat
Freshly ground pepper and a pinch of salt
A handful of chopped parsley
Method
Warm the fat in a large non-stick frying pan
Place the potatoes in the pan and cook on a medium heat until they are just tender. Add the cepes and cook for a further 5 mins. Add the garlic, season with salt and pepper cook for another 5 mins. Remove from the heat, mix in the parsley and serve.


Comments

Post a Comment

Popular posts from this blog

Confit de Canard with Puy Lentils

Image
This page has moved.... Confit de Canard with Puy Lentils I love this recipe....it uses one of this regions staples - confit de canard - and gives it a bit of a twist. It is so simple to  cook and yet your family and  friends will think they are eating  in a restaurant. Confit de Canard with Puy Lentils                                                                     Serves 4 Ingredients 4 pieces of Confit de Canard Duck Fat 2 Onions 2 Stick of Celery 2 Carrots 250 grams Puy Lentils (if you can’t get Puy Lentils you can use Green Lentils) 1 litre of Chicken Stock 1 large potato Bouquet Garni; -  Sprig of Thyme -  Bay Leaf -  Celery Stick 200 grams Spinach Red Wine Vinegar Crème Fraîche ...
Read more

Chiang Mai Noodles (Khao Soi Kai)

Image
Chiang Mai Noodles I first had this dish in Chiang Mai and loved it. I was really looking forward to getting back to the region to try it again. The version we had in Chiang Rai is a little different, not a thick as the Chiang Mai version but still very tasty. Khao Soi is a curry noodle dish from the northern part of Thailand. It is often made with chicken, served over Chinese Bah-mi egg noodle, and garnished with fried noodles, shallots, corriander, pickled mustard greens, fried whole chillis and a squeeze of lime juice. Serves: 4 Ingredients: For the chicken curry: 3 chicken fillets or boneless thighs  , sliced 1 heaped tablespoon Red Curry Paste 2 tablespoons oil 1 400g can Coconut Milk 1 tsp. Curry Powder ½ tsp. Turmeric Powder 1 brown (or black) cardamom pod, crushed or ground (optional) 2-3 cups chicken stock 1 tablespoon of brown sugar 1 - 2 tablespoons Fish Sauce The rest of the ingredients: About 6-7 (loosely packed) cups of Chinese Bah-m...
Read more

BBQ Pork Bun Recipe

Image
Steamed Pork Buns Ingredients 2 cups plain flour 2 1/2 teaspoons baking powder 1/4 cup caster sugar 1 teaspoon salt 1/2 cup warm water 2 tablespoons vegetable oil 2 tablespoons reduced-salt soy sauce 2 tablespoons oyster sauce 2 tablespoons Shaoxing rice wine 2 teaspoons cornflour 1 teaspoon sesame oil 250g Chinese barbecue pork (char-siu pork), finely chopped Method 1.    Sift flour and baking powder into a bowl. Add 2 tablespoons of sugar and salt. Gradually add combined water and oil. Stir to form a soft dough. Turn onto a lightly floured surface. Knead until smooth. Wrap dough in plastic wrap and refrigerate for 1 hour. 2.    Place soy and oyster sauces, rice wine, remaining sugar and cornflour into a jug. Whisk to combine. 3.    Heat a wok or non-stick frying pan over medium-high heat. Add sesame oil, pork and soy mixture. Cook, stirring constantly, for 2 minutes, or until mixture comes to the boil. ...
Read more