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North Carolina Sweet Potato Falafel
For 4 people:
- For the falafel: 500g North Carolina (Covington) sweet potato puree, 300g cooked chickpeas, drained and rinsed, 200g flour, ½ red onion, 2 cloves garlic, 1 bunch fresh coriander, 1 bel bunch of flattened -leaf parsley, 1 tbsp. paprika, 1 tbsp. coriander powder, 1 tbsp. ground cumin, ½ tsp. salt, oil for frying, salt and pepper.
- For the sauce: 3 tbsp. tahini (sesame puree), 1 half lemon, 3 tbsp. spoons of water, 1 half clove of garlic, 1 tbsp. coffee zaatar, olive oil, salt and pepper.
Peel and cook the North Carolina sweet potatoes in water for 10 to 20 minutes, covered (a knife blade should be able to dig into the flesh without resistance), then mash.
Chop the garlic and chop the red onion. Rinse cilantro and parsley to coarsely chop.
In a blender, mix the mashed sweet potatoes, chickpeas, flour, onion, garlic, spices, herbs, salt, and pepper until smooth and slightly sticky. With floured hands to prevent the falafel from sticking, manually form balls of about 4 cm. Place them on a floured plate and put them in the fridge for 30 minutes.
Heat the oil gently until it rises to 170 – 180°C then immerse the falafels in the oil for 7-8 minutes, turning them halfway through cooking. Once cooked, place them on a sheet of absorbent paper before serving (it is possible to opt for cooking them in the oven at 180°C for 30-40 minutes, turning them several times to have a lighter version of the falafel. In this case, it will be necessary brush them with olive oil as well as the pan to prevent them from sticking).
For the sauce, mince the garlic then mix all the ingredients, squeeze the lemon and add 1 tablespoon of olive oil. Adjust the seasoning to taste.
Serve still hot with a salad of sprouts garnished with fresh coriander and mint, a few pomegranate seeds and the sauce.
Kig Ar Farz from the sea
For 6 people, he revisits the famous Breton recipe by adding a touch of sea air.
- 500 g of Prince de Bretagne carrots
- 500 g of Prince de Bretagne potatoes
- 500 g of Prince de Bretagne leeks
- 1 Prince of Brittany green cabbage
- 1 kg Roscoff onions AOP Prince de Bretagne or traditional Prince de Bretagne shallots
- 16 langoustines
- 400 g of clams
- 1 kg of hake or whiting
- 450 g of butter
- 20cl of white wine
- 1 vegetable stock cube
- 250 g of buckwheat flour
- 20 cl of fresh cream
- 40cl of milk
- 2 eggs
- salt and pepper
Submerge the clams in a large bowl of salted water and let sit for 2 hours.
Peel the vegetables. Cut the potatoes in half, the carrots and leeks in wedges, the cabbage in 4. Slice the onions and set aside.
Place the vegetables, except the onions, in a large pot and cover liberally with water. Add a stock cube and bring to the boil.
Rinse the clams and brown them in a saucepan with 50 g of butter and 10 cl of white wine until they open completely. Collect the cooking liquid to pour into the pot of vegetables and keep the clams aside.
Continue cooking the vegetables for 30 minutes, adding the fish cut into pieces after 10 minutes. Add the scampi 8 minutes before the end of cooking.
Prepare the lipig by browning the onions in 10 cl of white wine, then adding 300 g of butter cut into small pieces. Stir and cook over low heat.
Prepare the farz by mixing the flour, the rest of the previously melted butter, the eggs, the fresh cream and the milk in a bowl. Microwave for 3 minutes, stir with a fork, then repeat the process once and set aside. Drain the vegetables, fish and scampi, then serve with the clams, farz and lipig.
Suggestions: To cook farz in the traditional way, arm yourself with a canvas bag and a little more patience! Pour the raw farz mixture into the bag, tie well and immerse the bag for 2 hours in a previously boiled vegetable broth. Crumble the farz and brown it in a pan with a little butter.
Celerisotto with porcini mushrooms
For 4 people:
- 1 onion
- 40 g of olive oil
- 400/450 g of celeriac, cut into brunoise
- 200 g of champignon mushrooms
- 500 ml of vegetable broth
- 30 g of butter
- 80 g of Parmesan
In a pan, saute the coarsely chopped onion until translucent. Add and brown the celeriac cut into brunoise for about 5 minutes.
Then add the vegetable stock a little at a time. Once the texture is creamy, add the Parmesan and butter. Continue cooking over low heat for 10 minutes.
The risotto is ready when it is creamy and thick. Adjust the seasoning as needed and enjoy immediately.
Pumpkin Caramel Apple Tart
A pumpkin pie, for 6 people, revisited with all the gluttony of autumn.
- 120 g of t110 flour
- 250 g of ground hazelnuts
- 40 g of coconut sugar
- 60 g of butter at room temperature
- 100ml liquid cream
- 50ml liquid salted butterscotch
- 10ml of water
- 1 Prince of Brittany Pumpkin
- 3 apples
Mix the flour with 150 g of hazelnut powder and 20 g of coconut sugar. Add the butter cut into small pieces then sand it all down with your fingertips. Pour in 50 ml of cream and knead by hand until it forms a slightly flattened ball. Film it then store it in the fridge.
Clean and peel the pumpkin. Cut it into small pieces and cook it for about twenty minutes in water or steam. Blend to obtain a puree. Take 120 g of pumpkin puree and add it to the rest of the liquid cream. Add the rest of the hazelnut powder.
Preheat the oven to 170°C.
Roll out the dough with a rolling pin on a lightly floured work surface. Line the dough in a previously lined cake pan. Pour the pumpkin cream into the mould.
Cut the apples into thin slices and arrange them evenly on the cream.
Mix 50 g of pumpkin puree with the rest of the sugar and water. Brush the apples with this mixture with a brush. Cook for 30 minutes.
Place the caramel just out of the oven, then let it cool before unmolding and enjoying.
Suggestions: make decorations with scraps of shortcrust pastry, cutting out the desired shapes with a thin knife.
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