CHICKEN AND VEGETABLE TERRINE WITH CHATEAU-CHALON
Serves 4: 1 free range chicken of 1.5 kg, 50g butter, 3 carrots, 3 small turnips, 3 stalks of celery, 1 onion, 1 clove, 1 bouquet garni (thyme, bay and parsley stalks), sea salt, 10 peppercorns, a small bunch of flat leaf parsley, 350 ml Chateau-Chalon and 4 leaves of gelatine.
Preparation Time: 15 mins and 15 mins to finish. Cooking Time: 2 hours
Ask your butcher to split the chicken into two halves, without separating them. Put the butter into a large oven proof casserole and brown the chicken rapidly. De-glaze the casserole with about 100 ml of the Chateau-Chalon. Next, cover the chicken with water, adding one tablespoon of sea salt, the peppercorns and the bouquet garni, bring to the boil, cover and simmer for 90 mins. Cut the turnips in half, the carrots lengthways, and the celery stalks into three pieces. Stud the onion with the clove. Add all the vegetables to the casserole and cook for a further 30 mins. Let the chicken cool in the stock for one hour before removing the flesh from the bones. Try to keep the pieces as large as possible. Reserve the vegetables and place the stock in the refrigerator. Line a terrine with cling-film and fill with alternate layers of chicken and vegetables. Cover and place a weight on the cover to press the terrine down. Refrigerate overnight. Next day remove any fat from the stock and reheat. Add the remaining Chateau-Chalon and reduce by half. Filter the stock. Soften the gelatine in cold water, and then dissolve the gelatine in 500 ml of stock. Add the chopped parsley. Take the cover from the terrine and pour over the liquid jelly to cover completely. Pour the remaining jelly into a dish to a depth of about 1 cm and place in the refrigerator. When this has set cut into cubes. Serve the terrine cut into thick slices, with a dressed rocket salad and some of the cubes of jelly.
TERRINE OF MORELS WITH VIN JAUNE
Serves 12: 800g potatoes, 150g morels, 4 tablespoons crème fraîche, 3 whole eggs, 3 egg yolks, 150g grated Comté (or Cheddar) cheese, 3 tablespoons chopped chives, 200g green beans, 200g carrots, 150g petit pois, 50g butter, 3 tablespoons Vin Jaune, salt and pepper.
Preparation Time: 50 mins Cooking Time: 60 mins
Peel and quarter the potatoes and boil in salted water until cooked. Soak the morels for an hour in cold water then cook gently in a little butter. Drain and puree the potatoes and add the crème fraîche, beaten eggs and egg yolks, grated cheese, chives and seasonings. Cook the beans and the carrots, cut into batonettes, for 2 minutes in boiling, lightly salted water. Butter a loaf tin and place a layer of potato mixture in the base. Follow this with a layer of green beans, carrots, petit pois and morels before repeating until the tin is full. Sprinkle a few drops of Vin Jaune over each layer. Finish off with a layer of potato mixture and dot the top with the remaining butter. Cook for 40 - 50 minutes at 210º C (Gas Mark 6 - 7). If the terrine appears to be browning too quickly, cover with foil. Let the terrine cool and then place in the refrigerator overnight. Serve in slices with a tomato coulis.
CHICKEN SUPREME WITH BLUE CHEESE
Serves 4: 4 chicken breasts, approx 150g each, 200g Bleu de Gex (or Stilton) cheese, 160g oz double cream, 200 ml chicken velouté, 100 ml Côtes du Jura white wine, butter, salt and pepper. For the velouté: 2 tomatoes, 1 stalk of celery, 2 onions, 1 carrot, 1 bouquet garni, 1 chicken carcass and 1 litre Côtes du Jura white wine.
Preparation Time: 3 hours. Cooking Time: 20 mins
To prepare the velouté: Place the chicken bones, tomatoes, celery, sliced onions and sliced carrots on a baking tray and cook in a hot oven, 230º C (Gas mark 8) for 15 - 20 mins. Remove from the oven and place in a large casserole, add the wine, a little water, the bouquet garni, salt and pepper. Cook gently for one to two hours, strain and reserve. Coat the chicken breasts in flour and fry them in the butter. When they are cooked remove them from the pan and keep warm. Pour off any fat and de-glaze the pan with the wine. Place the crumbled cheese, 200 ml of the velouté and the double cream in the pan and cook on a low heat until reduced. Plate the chicken breasts, cover with the sauce and serve with Creole rice, garnished with cherry tomatoes and parsley.
DUCK POT AU FEU WITH CÔTES DU JURA
Serves 4: 4 legs of duck (including thigh), ½ green cabbage, 8 small turnips, 8 carrots, 8 potatoes, 8 small celeriac, the whites of 4 leeks, 40g shallots, 40g sliced onions, 500 ml Côtes du Jura, 1½ litres chicken stock, 50g parsley, 50g tarragon, 50g vinaigrette, salt and pepper.
Preparation Time: 30 mins. Cooking Time: 1 hour 30 mins
Trim the duck legs and place in a casserole. Add the parsley, tarragon, chicken stock, wine, shallots and onions. Cook over a gentle heat for 1 hour 30 mins. When cooked, check and adjust seasoning. Remove the duck and keep warm. Strain the sauce through a fine sieve, mix the herbs with a little stock and add the vinaigrette. Blanch the cabbage in boiling water, slice thinly and steam with a little butter. Slice the turnips, carrots, potatoes and celeriac to about 1 cm thickness and boil or steam until cooked. To serve, place each of the duck legs, split into two, on a bed of cabbage and vegetables and cover with the sauce.
CALVES SWEETBREAD POCKETS WITH MORELS AND VIN JAUNE
Serves 4: 600g calves sweetbreads, 100 ml white wine, 200 ml veal stock, 200 ml crème fraîche, 40g butter, 200g fresh morels, 150 ml Vin Jaune, 2 small white onions, 1 egg yolk and 200g puff pastry.
Preparation Time: 45 mins. Cooking Time: 1 hour
Soak the sweetbreads well in cold water, preferably overnight. Blanch in boiling water for 5 mins and cool rapidly under running water, then trim and remove the veins. Brown them in the butter with the small white onions. When browned, add the washed morels, cover and cook gently for about 10 mins. Next, add the white wine and veal stock, season lightly and cook gently for a further 45 mins. Roll out the puff pastry to a thickness of about 3 mm, cut out 4 semi-circles of pastry, brush with the egg yolk and bake in a hot oven 230º C (Gas Mark 8) for 6 - 7 mins. Remove the sweetbreads and keep warm. Add the crème fraîche and Vin Jaune to the sauce and reduce slightly. Make a pocket in the puff pastry and fill with thinly sliced sweetbreads. Serve covered with the sauce and morels.
TOURNEDOS OF ZANDER IN A POULSARD AND GIROLLES SAUCE
Serves 4: 1 Zander approx 2 - 2.5 kgs, some small girolle mushrooms, 1 bottle of Poulsard, 100g butter, 8 thin slices of Morteau (or other smoked) sausage and sea salt. For the sauce: 1 bouquet garni, 1 carrot, 1 onion, 3 shallots and the green part of one leek.
Preparation Time: 1 hour 30 mins. Cooking Time: 15 mins.
The day before, fillet the Zander, removing the skin, to obtain about 2 kg (4 lbs) of fish. Lay the fillets out "head to toe" to get as near as possible the same thickness throughout. Roll up and tie similar to a fillet of beef. Clingfilm and place in the refrigerator overnight. Place the fish bones and all the ingredients for the sauce in a pan, pour in the bottle of Poulsard and reduce by about one half. When this is done, strain and reserve the sauce. The next day, carefully wash the girolles, scrape the stalks if necessary, cut into fine batonnets and mix with the smoked sausage. Cut the fish into 8 tournedos and season with the sea salt and freshly ground pepper. Reheat the sauce incorporating a knob of butter. In the meantime, fry the girolles and smoked sausage in a little butter. In a non stick pan fry the tournedos for about 5 mins on each side until golden. Spoon the sauce onto warmed plates, place two of the tournedos on to each with a little of the girolles and sausage mixture and garnish with chives. Serve immediately.
FREE RANGE CHICKEN WITH MORELS, VIN JAUNE AND JERUSALEM ARTICHOKES
Serves 4: 1 free range chicken of 1.4kg, 200g morels, 200 ml Vin Jaune, 500 ml Crème Fraîche, 150g butter, 2 tablespoons Olive oil, 500 ml mushroom stock.
Preparation Time: 45 mins. Cooking Time: 40 mins
Wash the morels and leave to soak for a few minutes. When they have filled out a little, rinse them one by one under running water and dry well. Cut the chicken into 8 portions and brown gently in a frying pan with half of the butter and the olive oil. When the chicken is browned add the Vin Jaune and mushroom stock and cook gently for about 20 mins. Add the morels and the crème fraîche and check the seasoning. If the sauce is too thin, thicken with a little corn-flour. Meanwhile wash and peel the jerusalem artichokes and cut into discs. Brown in the remaining butter and cook for about 10 mins on a low heat. Serve garnished with fresh herbs and thinly sliced carrots.
GRATIN OF CITRUS FRUITS WITH A MACVIN SABAYON
Serves 4: 4 oranges, 2 grapefruits, 3 egg yolks, 50 ml Macvin and 50g icing sugar.
Preparation time: 35mns. Cooking: 5 mns
Peel the oranges and grapefruits and remove each segment from it's skin. Take care to retain as much of the juice as possible. Arrange the segments alternately in 4 ovenproof dishes. Place the beaten egg yolks, sugar, Macvin and juice from the fruit into a saucepan. Whisk the mixture over a low heat for about 5 mins until it begins to thicken. When this happens pour the mixture over the oranges and grapefruits and place under a hot grill until browned. Serve immediately, garnished with raspberries and mint leaves.
MARC DU JURA ICE CREAM
Serves 8: 6 eggs, 125g raisins, 180g caster sugar, 1 glass dry white wine, 1 - 2 glasses Marc du Jura, and 500 ml double cream or crème fraîche.
Preparation Time: 45 mins plus freezing time.
The day before put the raisins into the Marc du Jura to soak. Next day separate the egg yolks from the whites. Whisk the whites into stiff peaks with half of the sugar and then whip the double cream. Make a sabayon by placing the 6 egg yolks, the remaining sugar and the white wine in a bowl. Whisk over a pan of barely simmering water until light and fluffy. Allow to cool, stirring all the time and then fold in the egg whites, whipped cream and raisins. Put into a mould and place in the freezer for about 4 hours. Serve with a raspberry or apricot coulis.
PEARS POACHED IN MACVIN WITH NUTS
Serves 4: 4 pears, 2 litres of water, the grated zest of one lemon, 1 vanilla pod, 1 stick of cinnamon, 500 ml Macvin. For the pear coulis: 500g very ripe pears and 100g caster sugar. For the apricot coulis: 500g very ripe apricots and 100g caster sugar.
Prepare the two coulis by bringing the fruit and sugar to the boil and strain through a muslin cloth. Peel the pears but keep the stalk in position and place, standing, in the bottom of a pan. Cover with the water and sugar and add the lemon zest, vanilla and cinnamon. Cook gently for about 15 mins and leave to cool in the pan. Drain the pears and place them in a glass bowl then pour over the Macvin. Marinade for at least 24 hours, turning occasionally. To serve, cover half of the plate with pear coulis and the other half with the apricot, place the pear upright in the middle and add a scoop of ice cream or sorbet of your choice.
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