SYLVAIN'S RECIPES
Sylvain’s recipes x TundA*
Recettes Oma et Mamie Gillé
Gougères au Fromage
Ingredients for 6 people:
200 g flour
1 tsp salt
4 eggs
80 g butter
150 g Comté grated
nutmeg
pepper
Preparation:
Our wine recommendation:
10h beef
Ingredients for 8 servings:
2 kg Rinderbug
4 carrots
3 onions
2 cloves of garlic
1 celery
50 g smoked bacon (in cubes)
thyme, rosemary and bay leaves
3 cloves
2 bottles of redwine
1/2 calf's food
salt and pepper
Preparation:
Heat 3 tablespoons of olive oil in a roasting pan higher than the meat. Place the meat in the casserole and brown on all sides. Then remove the finished roasted meat. Meanwhile, preheat the oven to 120°C. Wash the vegetables. Peel the carrots, onions and garlic. Cut the celery and sauté all the vegetables together in the pot. Add a little oil if necessary. Add the bacon, bay leaves, thyme, rosemary and cloves. When the vegetables are cooked, pour the wine. Bring everything to a boil and simmer for a total of 5 minutes. Remove from heat, season with salt and pepper and simmer for another 5 min. Then add the meat and the calf's foot to the pot as well - if the meat is not completely submerged, add water or wine. Cover the roaster, place in the oven and cook for a full 10 hrs. At the end of the cooking time, drain the meat and once cooled, wrap it with plastic wrap and let it rest in the refrigerator for at least 12 hrs. Remove the fat from the surface of the sauce and pour the remaining part through a sieve. Boil down 2/3 of the sauce. Add 180 g of butter in pieces and whip with a hand blender. Finally, heat the sliced meat in the pan.
The 10h beef is ideal to serve with baked potatoes or a creamy polenta!
Our wine recommendation:
2019 PINOT NOIR RÉSERVE CAROLINE TROCKEN
Tarte Tatin
Ingredients for 1 Tarte:
1 roll of puff pastry (preferably round!)
1,5 kg apples (Golden)
200 g sugar
130 g butter
Preparation:
Peel, quarter and core the apples. Preheat the oven to 180°C convection oven. Meanwhile, caramelize sugar in a saucepan and then stir in butter. Pour the caramel in a cast iron tarte tatin mold and place the apple pieces on top - nicely sorted :). Invert the puff pastry over the mold and carefully press down the edge with your fingers. Put the form directly into the oven and bake for about 25 min. Then take the tart out of the oven and let it rest for about 10 min. To prevent the caramel from becoming too hard, turn the finished tart out directly onto a cake plate. Caution: The caramel is hot!
It is best to serve the tart lukewarm with Normandy crème fraîche!
Our wine recommendation:
The recipes (only the german version) can be downloaded here:
