Alexis Gauthier French at home
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
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.
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),