SUNDAY 23 DECEMBER 2012
LADIES & GENTLEMEN,
IT'S MY PLEASURE TO HAVE YOU ON THIS SHOW AGAIN AND ESPECIALLY AT XMAS TIME, WELCOME BACK !!!
I am a CÔTE DU ROUSSILLON VILLAGE 2008 FROM CHÂTEAU PLANÈZES.
Guess what? I am a blend of 3 traditional grapes from Southern France: Syrah, Grenache Noir & Carignan.
I was aged in oak barrels during a year, that's why I am a little bit oaked.
I am well structured, good to drink now with further aging potential.
Highly proof (14,5°) because of my sunny terroir, I am great with strong tasting meat.
You can buy me at CELLIER TREMOINE in Raziguères (66720) at 9.20€ or on http://www.tremoine.com
WHAT XMAS TIME IS ACCORDING TO YOU ? TO ME IT'S A GASTRONOMIC MARATHON !
So let me give you a nice recipe to be serve with me!
I chose a Wild Boar dish! As I said earlier I need to be served with strong meat.
LOIN OF WILD BOAR, BUTTERNUT SQUASH PUREE, POTATO MILLEFEUILLE, BLACK MUSTARD SEED JUS
SERVES 4
Preparation time: 1 hour
Cooking time: 1,5 hours
INGREDIENTS
1 large butternut squash
250 g butter
0,1 ltr cream
1 kg Maris Piper potato
1 loin of Wild Boar (1,2 kg)
10 g black mustard seed
0,2 ltr veal jus
4 banana shallots
400 g baby navet
0,2 ltr cider
1 Braeburn apple
salt & peper
METHOD
Preheat the oven at 180°C for the potato, the squash and the boar.
Peal and finely slice the potatoes and melt the butter in a pan. Coat the potatoes in the warm butter, then layer them into the mould, seasoning each layer. Bake for 30 minutes and allow to cool.
Peal and dice the butternut squash, wrap in kitchen foil and bake for 20 minutes.
Remove from the foil and purée in a blender with the cream, 20 g of butter and seasoning.
Trim the loin of boar, reserving the trimmings for the sauce, portion off 4 cutlets and leave the rest whole.
For the sauce, roast the trimmings and apple together, deglaze with the cider, reduce by half, pass through a fine chinoise then add the veal jus and reduce to a sauce consistency.
Peal and blanch the baby navets, peal and slice the shallots into 1,5 cm rings.
Roast the loin of wild boar for 8 to 10 minutes then allow the rest for at least 10 minutes, meanwhile, pan fry the cutlets and shallots together.
Cut the potato in 4 slices, brush with butter and place in the oven. Reheat the purée, finish the sauce with the black mustard seed, glaze the navet in butter. Slice the loin and dress you plate nicely.
READY TO SERVE!
The recipe is absolutely GORGEOUS, and we are great together!
THE ONLY THING YOU CAN DO NOW IS... INVITE FRIENDS TO HAVE GREAT TIME WITH GREAT FOOD AND GREAT WINE ! CHEERS !
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