Cod filets
with fig chutney

Recipe preparation:

In a pan, cook the cod filets (skin down) with olive oil. When they turn white, cover them with chutney. Serve hot with, for example, a spinach pie.

Ingredients (Serves 4):

– 4 cod filets
– Olive oil
– 1 jar of fig, honey and laurel chutney

Ornement990-N50

Onion chutney hot canapés

Recipe preparation:

Cut a sheet of puff pastry in small squares and bake them (5 to 10 mn 180°C/356°F). Remove from oven. Cover the squares with a thin layer of onion chutney. Serve warm.

Ornement990-N50

Pork medallions
with apple & fennel chutney

Ingredients (Serves 6):

– 1 filet mignon
– Olive oil
– 2 glasses dry cider
– 1 jar of apple & fennel chutney
– 10 cl of liquid cream
– 1 parsnip purée

Recipe preparation:

Cut the filet mignon in 6 medallions. Brown them with olive oil on both sides over high heat. When golden brown, set the medallions aside and remove the fat from the pan and put it back on medium heat. Deglaze the pan with the cider, reduce it to half, and add half the chutney jar with the liquid cream. Reduce the sauce until it thickens slightly. Put the medallions back on the pan and let simmer until the meat is perfectly cooked.

Serve hot with the parsnip purée.

Ornement990-N50

Spicy beef shepherd’s pie,
France de Gourmay style

Ingredients (Serves 4):

– 600 g of a tender piece of beef,
roughly cut in cubes

– 1 bouquet-garni
– 1 carrot, sliced
– 1 bottle of dry red wine
– 1 clove garlic
– Salt, peper
– 1 onion, chopped
– 700 to 900 g mashed potatoes
– 1 jar of Plum & Espelette pepper chutney

Recipe preparation:

In a large pan over high heat, put all together the beef, wine, bouquet garni, carrot, onion, garlic, salt and pepper. When it starts to boil, turn the heat to low and let it simmer for 2 and a half to 3 hours until the meet fibres detach.
When cool, take the beef out and shred it.
In 4 small casseroles, put half of the shredded beef, a couple of teaspoons of chutney, and cover with the rest of the beef, and distribute the mashed potatoes on top. Put under the oven grill for 3 minutes. Reduce the stock until it thickens like a sauce and pass it through a sieve.

Serve hot with the sauce and a green salad.