A Camargue recipe for the holidays: how to revisit a bull stew? Here's a bull foie gras and prune sweet from Damien, chef at the Auberge de l'Amandin (Beaucaire).
A magnificent starter for Christmas!
If you have any leftover bull herder and you don't know what to do with it, here's a nice way to revisit it. It's an original recipe for the end-of-year celebrations, delicious and generous, a recipe from our region: bull, foie gras and prune candy, otherwise known as spring rolls with Provençal flavors!
This recipe was created by Damien Arrizabalaga, Chef of the Amandin Inn, a good address in the Plaine de Beaucaire.
This is a brick pastry filled with winter vegetables, prunes, and foie gras, topped with a red wine sauce and served with sweet potato mash. A real treat!
This dish can be served as a starter (you can reduce the proportions to make small sweets), or as a main course. The advantage of this recipe is that you can prepare it in advance (even the day before) and put it in the oven just before serving your guests.
Ingredients for 4 persons :
For the sweets (or spring rolls):
- 3 carrots
- 1/4 celery ball
- 3 white leeks
- 12 prunes (for the candy and the sauce)
- 160 grams of semi-cooked or cooked duck foie gras
- A few pieces of bull stew
- 4 brick sheets
- 1 œuf (pour the doure)
- Kitchen string (or toothpick)
For the sauce:
- 1/2 liter of Costières de Nîmes red wine, here Galets Rouges, an organic wine from Mourgues du Grès Castle.
- 160 grams of semi-cooked or cooked duck foie gras
- 20 grams of cornstarch
- 70 grams of sugar
- A few pinches of Espelette pepper
Accompaniment:
- 2 sweet potatoes
Recipe steps:
Start with the stuffing:
- Peel and cut the vegetables into thin julienne strips, season
- Stir-fry them in a very hot wok for 10 minutes
Accompaniment:
- Wrap your sweet potatoes in aluminum foil and bake them in the oven for 1 hour at 180 degrees
Prepare the sauce:
- Pour 1/2 liter of red wine into a saucepan. Cook over high heat for a few minutes, then over medium heat.
- When the wine comes to a boil, stop cooking.
- Off the heat, pour in the cornstarch and sugar mixture and stir with a whisk.
- Return to the heat, over low heat to thicken the sauce.
- Add the prunes to the wine, continue cooking for a few minutes and let stand.
Continue making the stuffing:
- prune the bull herder (only the meat, without juice or vegetables), shred the meat finely.
- Add the shredded meat to the vegetables and set aside.
- Cut the foie gras into small cubes and set aside, remove the prunes from the wine sauce and cut them into pieces.
Assemble the candy:
- Beat the egg in a bowl using a whisk.
- Spread your brick pastry sheet flat, whole.
- Brush a little egg onto the brick pastry. This will help to "stick" the candy.
- Place your vegetable-bull stuffing like a candy in the center of the brick, along its entire length.
- Place 3 cubes of foie gras on the mixture and cover with a piece of prune.
- Roll your candy as shown in the video, close it with a piece of string on one side and the other (or with two toothpicks).
- Again, we will use the brush to brush our candy with egg, so that it browns during cooking.
Repeat the operation for each candy (one per person).
Cuisson:
- Bake at 190 degrees for 15 minutes.
Dress the dish:
- (Optional) Place the plates in the oven for a few minutes to heat them up.
- Remove the sweet potatoes from the oven. Scrape out the flesh, season with salt and pepper, and mash the potatoes on a plate.
- Place the candy (remove the string), the red wine sauce, a few pinches of Espelette pepper (for decoration) and a sprig of rosemary.
Themes
