Cooked ham
COOKED HAM
AND GOAT CHEESE BITES
makes 16 bites INGREDIENTS : •4 slices of cooked ham •150 g (6 cups) arugula •60 ml (4 tbsp.) dressing •1 small red bell pepper •1 small yellow bell pepper •2 garlic cloves •1 box of fresh goat cheese •Chopped chives (set aside 8 sprigs) •Salt and pepper INSTRUCTIONS : •Wash the arugula and dry it well. Place it in a salad bowl and toss with dressing. •Cut the bell peppers into strips. •Peel the garlic cloves. Chop them finely or crush them with a garlic press. •In a bowl, combine the goat cheese, garlic, chopped chives, salt and pepper. Mix well. •Cut the slices of ham into quarters, lengthwise. Spread the mixture over them. Roll each piece over itself and hold it in place with a sprig of chive. •Arrange ham bites on a serving platter. Decorate with bell pepper strips. Serve chilled with arugula salad.
COOKED HAM CORNETS
WITH GRILLED VEGETABLES
makes 4 cornets INGREDIENTS : •4 slices of cooked ham •3 bell peppers (red, yellow, green) •14 smaller sized, round zucchini •½ eggplant •50 ml (2 oz) olive oil •2 thyme sprigs •Salt and pepper INSTRUCTIONS : •Grill the bell peppers in the oven and flip them around as their skin darkens. Leave to cool, then remove their skin with a sharp knife. Cut them into julienne. •Cut the small zucchini into quarters and half of the eggplant into cubes. •Cook all the vegetables in a grill pan with olive oil, thyme, salt and pepper. •Place the grilled vegetables at the centre of each slice of ham. Gently roll and serve with grilled vegetables, hot or cold.
FLOWER-SHAPED PASTRY OF VEGGIES
AND COOKED HAM WITH HERBS
makes 4 pastries INGREDIENTS : •2 thin slices of cooked ham with herbs •4 sheets of filo pastry •8 cherry tomatoes •12 white mushrooms •4 onions •½ red bell pepper •Olive oil •Salt and pepper •A few shavings of Mimolette Vieille cheese •Freshly ground pepper •4 mini pie tins INSTRUCTIONS : •Preheat the oven to 400°F (200°C). •Halve the sheets of filo pastry. •Place a first half of filo pastry sheet at the bottom of a mini pie tin by giving it the shape of a flower. Add the other half, modeling it after the first. •Secure the position of the sheets by placing a mini pie tin over them. •Prepare the other three flower-shaped pastries in a similar fashion and cook them in the oven for 10 minutes. •Allow the pastries to cool before gently unmolding them. •Remove the stems of white mushrooms and cut them in half or quarters, according to their size. •Mince the onions. •Cut the red bell pepper into strips. •Heat up a frying pan with 15 ml (1 tbsp.) of olive oil, then throw in all the vegetables. Sauté for 5 minutes over high heat. Season with salt and pepper and distribute among the pastries. •Cut the ham slices in half. Add 1 slice of cooked ham with herbs to each pastry, and top with a few shavings of Mimolette Vieille. Serve immediately.
CLUB-STYLE CROQUE-MONSIEURS
WITH CARAMELIZED PINEAPPLES
serves 4 INGREDIENTS : •2 croque-monsieurs •1 knob of butter •2 pineapple slices •4 cherry tomatoes •4 lettuce leaves INSTRUCTIONS : •Heat the croque-monsieurs. •In a skillet, sauté the pineapple slices with a knob of butter for a few minutes, until nicely caramelized. Leave to cool and cut into pieces. •Wash and halve the cherry tomatoes. •Cut the croque-monsieurs into quarters and create the mini-club sandwiches by holding them together with a toothpick. •Combine the lettuce, cherry tomatoes and caramelized pineapple cubes. •Serve the mini-club sandwiches alongside a pineapple salad.
SWEET-SAVOURY
FLAMMEKUECHE
serves 6 INGREDIENTS : •1 flammekueche (Alsatian tarte flambée, or “flame cake”) •0.75 L (3 cups) red wine •120 g (1 ¼ cups) icing sugar •1 star anise •1 cinnamon stick •1 vanilla bean •6 smaller-sized pears (of the Comice variety) INSTRUCTIONS : •In a saucepan, pour the red wine, add the sugar, spices and previously scraped vanilla bean, then bring to a boil. •Wash and peel the pears. Place them in the saucepan and leave to cook on low heat for about 1 hour, turning them regularly. •Slice the pears into thin strips. •Cook the flammekueche according to package instructions and cut it into several pieces. •Place a spiced wine-flavoured pear strip on each piece.
TANDOORI-RUBBED
AND BRAISED COOK HAM
Recipe for a 6 kg (13 lb) ham INGREDIENTS : For the bread dough •125 g (4 ½ oz) olive oil •1 L (4 cups) water •30 g (2 ½ tbsp.) salt •1,5 kg (11 cups) white flour •5 g (1 tsp.) Espelette chilli pepper PGI For the ham •1 cooked ham •1 small jar of Tandoori spice mix •8 garlic cloves •12 bay leaves •2 thyme sprigs •6 parsley sprigs For the carrot purée •720 g (3 ¼ cups) carrots •¼ lemon •½ lime •½ blood orange •1/8 pomelo •1 kumquat •500 g (2 ½ cups) sugar •500 ml (2 cups) water •200 g (7 oz) butter •Salt •Espelette chilli pepper For the juice •200 ml (7 oz) pork juice •1 cilantro sprig INSTRUCTIONS : For the bread dough •Combine all ingredients in the electric mixer bowl. Knead until the batter is smooth and no longer sticks to the bowl. •Pour the batter into a lightly floured dish. Cover with plastic wrap and refrigerate for at least 3 hours. For the ham •Preheat the oven to 400°F (200°C). •Rub the ham with the Tandoori spice mix, then stuff with garlic cloves. •Dust your work surface with flour. Spread the batter out over a large square. Place the ham in the middle, bone-side up, and cover it with herbs. Fold over a flap of the batter towards the bone, covering up the ham’s rounded side. Then fold over the other flap to cover the entire ham. •Reduce the heat to 350°F (180°C). Slide in the ham and cook it for at least 4 hours. For the carrot puree •Steam the carrots, purée them, then strain them. •Prepare a syrup with the sugar and water. Crystallize the zest of all citrus fruits. Finely chop the zest. •Mix the zest with the carrot purée and add butter. •Salt and sprinkle with Espelette chilli pepper. For the juice •Let the cilantro infuse in the pork juice. Finishing •Place the entire ham on a serving platter. Cut it into large slices and serve with the carrot purée.
ROASTED MONKFISH
WITH LARDONS AND CANDIED LEMONS
serves 4 INGREDIENTS : •200 g (7 oz) smoked lardons •2 onions •4 candied lemons •30 ml (2 tbsp.) olive oil •Segments and juice of 1 grapefruit •1 shallot •500 g (1 lb) monkfish fillet •15 ml (1 tbsp.) cumin seeds •4 sprigs of fresh cilantro •Salt and pepper •A few snow peas INSTRUCTIONS : •Peel and thinly slice the onions. •Quarter the candied lemons. •In a skillet, heat 15 ml (1 tbsp.) of olive oil. Sauté the lardons and onions until golden brown. Set aside. •Peel the grapefruit and slice it in segments. Transfer them to a salad bowl. Squeeze the juice from the rest of the grapefruit. Pour that juice in a different salad bowl and add the olive oil and minced shallot. Season with salt and pepper. •In the skillet, add the slices of monkfish. Cook 1 minute on each side. Pour the grapefruit juice. Add the cumin seeds, lardons and onions. Season with pepper and a little salt. Sprinkle with fresh cilantro. Serve immediately. •Suggested accompaniment: a few snow peas.
LARDON
AND GRUYÈRE MUFFINS
makes 12 muffins INGREDIENTS : •120 g (4 oz) smoked lardons •160 ml (5 oz) milk •125 ml (4 oz) sunflower oil •3 eggs •160 g (1 1/8 cup) flour •1 packet of yeast •Salt, freshly ground pepper •100 g (5 ½ oz) grated Gruyère cheese INSTRUCTIONS : •Brown the lardons in a hot skillet. Set them on paper towels to drain. •Warm the milk and oil in a saucepan. •In a bowl, combine the eggs, flour, yeast, salt and pepper. •Add the grated Gruyère, mix, then incorporate the lardons. •Pour the mixture into muffin tins. •Bake the muffins for 25 minutes in a preheated 350°F (180°C) oven. •Remove muffins from the oven. Serve warm or cold.
CHARCUTERIE BOARD
serves 4 INGREDIENTS : •12 thin slices of Bayonne ham •2 dry-cured sausages, sliced •1 burrata mozzarella •180 ml (3/4 cup) beetroot hummus •A variety of olives in oil, seasoned with spices to taste •Cherry tomatoes, sliced •Fresh figs, halved •Fresh strawberries, halved •A variety of roasted nuts (walnuts, cashews, almonds, etc.) •Grissini (Italian breadsticks) •Crackers •Olive oil to taste •Fresh basil and thyme leaves •Freshly ground pepper INSTRUCTIONS : •Place the ham and sausages on a serving board. •Place the burrata, hummus and olives in bowls and lay them out on the serving board. Drizzle olive oil over the burrata. Add pepper and sprinkle with fresh thyme. •Garnish the platter with the remaining ingredients as desired.
ZUCCHINI,
HAM AND GOAT CHEESE QUICHE
serves 4 INGREDIENTS : •150 g (5 oz) cooked ham pieces •200 g (7 oz) puff pastry •1 zucchini •1 onion •200 ml (7 oz) 15% cooking cream •150 g (5 oz) fresh goat cheese •3 egg yolks •Salt and pepper INSTRUCTIONS : •Preheat the oven to 180ºC (350ºF). •Line 4 small pie pans with puff pastry. Prick the base with the tip of a knife. •Wash the zucchini and grate it coarsely. Mince the onion. Set aside. •In a bowl, combine the cream, goat cheese and egg yolks. Season with salt and pepper. Incorporate the pieces of cooked ham, shredded zucchini and minced onion. •Pour the mixture into the pie pans. •Bake in the oven for 20 minutes. •Unmold after baking. •Serve hot or cold with a green salad.
QUICHE BITES WITH RED PEPPER,
CUCUMBER, KIWI AND MASCARPONE JELLY
serves 4 INGREDIENTS : •1 big quiche •1 red bell pepper •5 ml (1 tsp.) sugar •1 ½ gelatin sheet •200 g (7 oz) mascarpone •Juice of ½ lemon •2 kiwis •½ cucumber •A few poppy seeds •A few wasabi peas INSTRUCTIONS : •Wash the red pepper, remove seeds and cut into pieces. Cook the pieces in 160 ml (5 oz) of sugar water for at least 10 minutes. Drain and mix in a food processor. •Plunge the gelatin sheets in a container with cold water, then wring gently to remove excess water. Incorporate them to the sweet pepper coulis. Mix well until completely dissolved. •Divide the mixture into four verrine glasses and refrigerate for at least 3 hours, allowing for the jelly to set properly. •In a container, mix the mascarpone with the lemon juice. •Wash, peel and dice the kiwis and cucumber. •Spread a layer of mascarpone and a few diced cucumber-kiwis over the sweet pepper jelly. Sprinkle with a few poppy seeds and crushed wasabi peas. Refrigerate while the quiche is warming up. •Heat the quiche according to package instructions. •Serve the hot quiche with the chilled verrine glasses.
GOURMET SALAD WITH LARDONS,
LEEKS AND RADISHES
serves 4 INGREDIENTS : •200 g (7 oz) lardons (bacon strips) •4 leeks •1 shallot •A few hazelnuts •1 handful of pink radishes •Zest and juice of 1 lemon •Sesame oil and raspberry vinegar •Salt, freshly ground pepper INSTRUCTIONS : •Wash and pare the leeks. Steam them 15 to 20 minutes, or until they are tender. Drain. Set aside. •In a very hot pan, without adding any fat, sauté the lardons for 6 to 8 minutes, or until golden brown. Drain on paper towels. •Peel and finely chop the shallot. •Coarsely crush the hazelnuts and roast them in a very hot pan for 4 to 6 minutes. •Wash the radishes and cut them into fine rings. •Cut the leeks lengthwise, in a “tagliatelle” fashion. •Combine the leeks, lardons and radishes, mix well, and serve with dressing.
CANTALOU PORK
AND CHEESE MIXED SANDWICH
makes 1 sandwich INGREDIENTS : •1 slice of cooked ham •1 crispy mini-baguette •A few condiments (pickles, white onions…) •A few pieces of Swiss cheese •Mustard INSTRUCTIONS : •Cut the mini-baguette in half. •Spread with mustard and garnish with a slice of cooked ham. •Cut the pickles in half, add them to the baguette with a few white onions. •Sprinkle with cheese pieces.
COOKED HAM,
APPLE AND BRIE SANDWICHES
serves 4 INGREDIENTS : •60 ml (¼ cup) Dijon mustard •15 ml (1 tbsp.) maple syrup •4 sesame seed hamburger buns •45 ml (3 tbsp.) softened butter •8 leaves of Boston lettuce or leaf lettuce •250 g Brie, sliced •8 thin slices of cooked ham •1 red apple, thinly sliced •4 pickles •4 small wooden skewers INSTRUCTIONS : •In a bowl, mix the mustard and the maple syrup. Set aside. •Slice the buns in half horizontally. Spread with butter and maple mustard. •Place the lettuce at the base of the bun. Add the cheese, ham and top with apple slices. Close sandwiches, top each one with a pickle that’s secured to the sandwich by a skewer.