Alexis Gau­thier French at home

The Guardian - Feast - - Feast -

Beet­root ter­rine ‘comme un dauphi­nois’

Prep Cook Rest Serves 15 min 1 hr 10 min 6 hr 4

800ml co­conut oil 4 gar­lic cloves, peeled and bashed

2 small bunches thyme Salt and pep­per 1.2kg golden beet­root, peeled and cut into 3mm-thick slices (ide­ally with a man­do­line)

700g waxy po­ta­toes

(eg char­lotte or ratte), peeled and cut into 3mm-thick slices (ide­ally with a man­do­line)

2 tsp corn­flour, mixed to a paste with a lit­tle co­conut oil

Put the co­conut oil in a large pot with the gar­lic and thyme, then sea­son. Turn the heat to medium, wait un­til the oil has melted to the con­sis­tency of wa­ter, then gen­tly lower in the beet­root and leave to blanch for four min­utes. Lift out with a slot­ted spoon and drain on a plate cov­ered with kitchen pa­per. Re­peat with the po­ta­toes, and drain on a sec­ond plate.

Put a layer of beet­root in the base of a ter­rine dish (or use a 1lb loaf tin) and brush with a lit­tle corn­flour paste. Put a layer of potato on top, brush with paste, then re­peat the lay­er­ing un­til the ter­rine is full.

Heat the oven to 150C (130C fan)/gas 2. Pour three ta­ble­spoons of co­conut oil over the top of the ter­rine, then bake for 50 min­utes. It is cooked when a small knife goes in and out with­out re­sis­tance. Rest for at least six hours.

Serve hot (cover and re­heat in a medium oven for 15 min­utes), cold or at room tem­per­a­ture. To plate, cut into slices and serve with a frisee salad in a grain mus­tard, white-wine vine­gar and rape­seed oil dress­ing.

Aubergine à l’échalote

Prep Mar­i­nate Cook Serves 15 min Overnight 35 min 4 as a starter

2 aubergines, length­ways

Olive oil

Salt and black pep­per 5 shal­lots, peeled and roughly chopped

100g but­ton mush­rooms, cut into quar­ters

1 red pep­per, de­seeded and cut into 2cm dice

4 gar­lic cloves, peeled and crushed with the flat of a knife

100ml white-wine vine­gar

1 tsp caster sugar 120g cooked brown rice 2 spring onions, trimmed and roughly chopped

½ cu­cum­ber, halved, de­seeded, cut into small cubes and re­frig­er­ated overnight in 3 tsp whitewine vine­gar, 3 tsp wa­ter and 2 tsp sugar cut in half

Heat the oven to 180C (160C fan)/gas 4. Prick the aubergine flesh all over with the tip of a small, sharp knife, then grease with oil. Heat a large, flat pan and, when very hot, scat­ter a pinch of salt on the aubergine flesh and lay the four halves cut side down in the pan. Leave to fry undis­turbed for at least a minute, then, once the flesh is very brown, trans­fer to an oven tray and roast for 10 min­utes.

Heat two ta­ble­spoons of oil in a large saute pan on a medium-high flame, then fry the shal­lots, stir­ring, un­til they start to colour – about six min­utes. Add the mush­rooms, pep­per, gar­lic and a good pinch of salt, and cook, stir­ring, for two min­utes. Add the vine­gar, sugar and 200ml wa­ter, cover and cook gen­tly un­til ev­ery­thing is soft – about 10 min­utes. Stir in the rice and turn off the heat.

Put a half-aubergine in the cen­tre of a soup plate. Spoon on some shal­lot sauce and pour on a lit­tle cook­ing liquor. Sprin­kle with spring onion and cold cu­cum­ber salad, and serve.

Tarte moutardeto­mate

Prep Rest Cook Serves 10 min 4 hr 40 min 4

For the dough 350g un­bleached white flour

20g fresh yeast (or a 7g sa­chet fast-ac­tion dry yeast), mixed with a lit­tle warm wa­ter)

1 pinch ta­ble salt 80g soya milk 80g ve­gan but­ter

– I use Vi­tal­ite

100ml ex­tra-vir­gin olive oil

80g ve­gan yo­ghurt

For the top­ping

60g di­jon mus­tard 400g large toma­toes, cut into ½cm-thick slices 2 sprigs thyme, picked

2 big pinches mus­tard seeds

Ground black pep­per Olive oil, for driz­zling

Make the dough at least four hours ahead. In a large bowl, com­bine the flour, yeast, salt, soya milk, but­ter, oil and yo­ghurt. Use your hand (or an elec­tric mixer, but don’t over­work it),

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