After a mad Saturday evening where we had the house filled with friends, then hopping out to the Opera in Vichy to see 'Les Ballets Trocadero' http://www.trockadero.org/, and back home for a very late night supper, we dashed to the Dordogne Sunday just after lunch.
The main purpose was to see our friend John who has been looking at property in a very beautiful village in the Dordogne region and who wanted the expert advise of his fellow Capricornian friend, Olivier. So you can imagine, 2 Capricorns together visiting century old properties - not a good thing!
But what I really want to share with you today is John's absolute incredible love for food! John is a Gourmand and a Gourmet!! John has had many lives - University lecturer, restaurateur and writer amongst other. A couple of years ago he published : Take 40 Fresh Crayfish......
In the meantime, life has walked many different roads with him and after a 6 month stint in Asia the first half of this year, he has decided to settle in France for now. A country he knows and loves and appreciates as very few foreigners does.
On our arrival at his new temporary home in the beautiful town of Belvès, we were greeted with an apéritif and we then had the most amazing Thai curry.
 |
| The 2 boys at table with the delectable and easy Thai Curry |
'For Thai curry, simply slice boneless skinless breasts (with mushrooms or thinly sliced courgettes) to simmer in curry mix which consists of tin of coconut milk, generous scoop of Thai curry paste (red or yellow or green), splashes of Thai fish sauce, kaffir lime leaves and lemon grass, water chestnuts, touch of brown sugar, and don't forget the fresh ginger! Fresh coriander cut on top to serve. Recipe in 'Take 40 Fresh Crayfish' !'
But the prize went to the delicious dinner. I've been crossing 'Elizabeth David' for many a year and actually never got so far as to buy a recipe book of this incredible writer on food. John cooked 'Noisettes de Porc aux Pruneaux' (Pork Noisettes with prunes and cream sauce) from her book, 'French Provincial Cooking' and when I got home on Tuesday afternoon, I ordered it on the spot!
Read more about her: http://en.wikipedia.org/wiki/Elizabeth_David
In case you do not have her cookbook, here goes : 'Noisette de Porc aux Pruneaux'.
'This dish, a speciality of Tours, is a sumptuous one, rich and handsome in appearance as well as in it's flavours........' This is how she starts the write-up of the recipe.
Take 6 to 8 noisettes (John used filet mignon)
1 lb (500g) juicy prunes
1/2 bottle of wine (white Vouvray will be great)
1 tablespoon of red-currant jelly
1/2 pint (250 ml) of thick cream
a bit of butter
flour
and seasonings.
Put prunes to steep in bowl covered with 1/2 pint (250 ml) of wine, supposed to be done overnight, but with good prunes half-day will be sufficient. Cover and put them in a very low oven to cook - an hour or more, the longer the better!
Season the pork
very well with freshly-milled pepper and salt and sprinkle each 'noisette' with flour.
Melt butter in the pan, put in the meat, let it gently take colour on one side and turn. Keep the heat low - butter must not brown. After 10 minutes pour in the remaining white wine. Cover the pan. Cook very gently, covered on top of the stove for approximately 45 minutes to an hour.
Pour the juice from the prunes over the meat - this must be done over direct heat on top of the stove - keep the prunes hot in the oven.
When the juice has bubbled and reduced a little, transfer the meat to the serving dish and keep hot. (John kept the meat in the same pan) Add the red-current jelly and stir until it has dissolved. Pour in some of the cream, shake the pan and add a little more cream until the sauce is just beginning to get shiny and really thick.
John added steamed potatoes at this stage as well and according to Elizabeth, there should be enough sauce to cover the meat, but not the prunes!
A truely delicious and easy meal. Whilst the meal was simmering away, John took time to teach us the basics of a Chinese society game, Mahjong! Not only a divine cook, art collector, expert on Sade, but also a great teacher! And John loves sharing with others!
Here's to sharing amongst friends!
Life is about sharing
Bisous
1 lb (500g) juicy prunes
1/2 bottle of wine (white Vouvray will be great)
1 tablespoon of red-currant jelly
1/2 pint (250 ml) of thick cream
a bit of butter
flour
and seasonings.
Put prunes to steep in bowl covered with 1/2 pint (250 ml) of wine, supposed to be done overnight, but with good prunes half-day will be sufficient. Cover and put them in a very low oven to cook - an hour or more, the longer the better!
 |
| John, the 'Marquis of Belvès' divine pork dish |
Season the pork
very well with freshly-milled pepper and salt and sprinkle each 'noisette' with flour.
Melt butter in the pan, put in the meat, let it gently take colour on one side and turn. Keep the heat low - butter must not brown. After 10 minutes pour in the remaining white wine. Cover the pan. Cook very gently, covered on top of the stove for approximately 45 minutes to an hour.
Pour the juice from the prunes over the meat - this must be done over direct heat on top of the stove - keep the prunes hot in the oven.
When the juice has bubbled and reduced a little, transfer the meat to the serving dish and keep hot. (John kept the meat in the same pan) Add the red-current jelly and stir until it has dissolved. Pour in some of the cream, shake the pan and add a little more cream until the sauce is just beginning to get shiny and really thick.
John added steamed potatoes at this stage as well and according to Elizabeth, there should be enough sauce to cover the meat, but not the prunes!
A truely delicious and easy meal. Whilst the meal was simmering away, John took time to teach us the basics of a Chinese society game, Mahjong! Not only a divine cook, art collector, expert on Sade, but also a great teacher! And John loves sharing with others!
 |
| The beautiful antique Mahjong set on which he taught us the ropes |
Here's to sharing amongst friends!
Life is about sharing
Bisous
1 comment:
Sounds lovely Lynn! And all that lovely food and company to indulge in!
PS We need to get together for Mahjong
xxIlse
Post a Comment