It’s Gourmet Week in Toulouse with the “Toulouse à Table!” Festival! “. And to make the pleasure last, we offer you three tasty recipes prepared by chef Fabrice Mignot, easy to make at home. Because gluttony is all year round.
The Interceltic Festival of Lorient 2022
It’s gourmet week in Toulouse. The “Toulouse à Table!” » puts the cover back! Until September 17, the city gathers around our gastronomic heritage, our good regional products and leaves room for moments of sharing.
For those with a sweet tooth and good food, we invite you to make three tasty recipes at home prepared by Toulouse chef Fabrice Mignot.
As not everyone has the opportunity to set foot in the pink city, we invite you to discover these three gourmet recipes prepared by the chef Fabrice Mignot. That you are in Rodez, Auch, Montpellier, Mende, Carmaux or Perpignan, you can concoct three seasonal recipes at home.
Challenge launched! Let’s go !
Shakshuka, tomatoes, peppers and egg
Always start with the most amazing! We suggest you cook a shakshuka, tomatoes, peppers and egg. This compote of peppers and tomatoes is a typical dish of North African cuisine.
The idea is to make a compote of peppers and tomatoes with spices. Then we will add eggs that we will finish cooking in the preparation.
Right away, we reveal the list of ingredients!
For four people, you will need ten grams of caraway seeds, ten grams of gseeds of cumin, five grams of paprika, two spoonfuls of olive oil, two cloves of garlic, one onion, two peppers, six tomatoes and twenty-five centiliters of water. For the dressing plan four eggs and half a bunch of fresh coriander.
Now let’s get to the preparation!
For the vegetable compote, you must first preheat your oven to 200 degrees. Then wash your peppers, cut them, seed them and put them in the oven at 200 degrees for thirty minutes. When they are cooked, pack them in a freezer bag that you will close and let them cool so that they are easier to peel.
Once they have cooled well, ePeel off the skin and dice them. Then, épeel and chop the onion. After the onion, it’s the turn of the garlic. Peel, degerm and chop the garlic cloves. Cook the tomatoes in boiling water for two minutes and let them cool immediately in ice water. Then remove the skin using a small knife.
In a large skillet, heat the cumin seeds, caraway seeds and dry paprika for one minute. Add the olive oil, onion and garlic and sauté for two minutes.
Add the peppers, let them cook for five minutes. Finally, you can cut the tomatoes by removing the pulp and add the water that you will bring to a boil. Then lower the heat and simmer for twenty minutes.
If we are not far from the most satisfying part of the recipe, we still have to take a step: that of dressing!
With a spoon, make four wells in the mixture. Crack the eggs and cook over low heat, covered, for five minutes. To make the difference, sprinkle your preparation with coriander sprigs.
You can now taste your dish!
The advantage of shakshuka is that it can be enjoyed both cold and hot. It will undoubtedly be unanimous on your plates with its sunny flavors.
The cuttlefish tortilla
Ah… the tortilla! If you haven’t eaten it this summer, now is the time to treat yourself! If we know so well the tortilla de patatas, this typical Spanish recipe, Fabrice Mignot offers you today a small variant. How about adding cuttlefish?
It’s the season and we love it! Summer is over but seafood usually reminds us of that time of year that we see go by so quickly. Let’s bring the sun back to our plates, let’s enjoy it!
Let’s go !
We’re heading to Spain with this cuttlefish tortilla recipe! We’re going to add cuttlefish and we’re going to cheat a little on the potatoes. I’m going to show you this little trick!
Let’s go to the list of ingredients!
If you’re going to treat the taste buds of four people, here’s what you need:
For your garnish, you will need one onion, four piquillos, one hundred and fifty grams of homemade crisps, six centiliters of chicken broth, one hundred and fifty grams of cleaned cuttlefish.
To make your mayonnaise, you will need two egg yolks, thirty grams of mustard, a lime, twenty-five centiliters of vegetable oil, five centiliters of olive oil, two grams of squid ink, two grams of salt and three grams of Espelette pepper.
The best for the end ! For the tortilla, plan eight eggs and two centilitres of olive oil.
Let’s get ready!
At first,peel and slice the onion then,drain and slice the piquillos. Bring them back in a saucepan with olive oil until the onion becomes tender. Then add the artisan chips and chicken broth. Let reduce for three minutes and cut the cuttlefish lengthwise in very thin strips like tagliatelle.
Then, in a very hot pan with a drizzle of olive oil, brown them for a minute, salt and remove. In a bowl, mix all the toppings and set aside.
For your mayonnaise, in a salad bowl, mix the egg yolks with mustard and lime juice. Pour the two oils in a trickle while whisking to create an emulsion. Add the squid ink and set aside.
And for our famous tortilla, start by beating the eggs in a bowl and add the toppings. Heat two pans of the same diameter. In one of the two pans, pour a little olive oil, add the tortilla mixture and cook for three minutes until the edges start to come off. Flip the first pan into the second to cook the other side of the tortilla. Then cook for another two minutes.
For the dressing, serve your tortilla on a flat plate with a spoonful of squid ink mayonnaise. Enjoy your lunch !
Homemade pancakes and spread
Notice to lovers of sweet delicacies! This recipe is made for you, you will love it! The recipe for pancakes is the ideal recipe for breakfast, snacks or brunches. these pancakes will surprise you. Thick, soft and tasty, they won’t stop surprising you!
To garnish them, Fabrice Mignot suggests that you accompany them with a homemade spread.
It’s gourmet time! We are going to make a homemade spread. We’re not going to lie to each other, we all like it, young and old alike. To continue in the gluttony, we will accompany our spread with pancakes.
To your spatulas, let’s go! We are going to prepare our gourmet snack for four people.
For the pancakes, you will need two eggs, fifteen centilitres of semi-skimmed milk, one hundred and twenty-five grams of flour, a teaspoon of baking powder, fifty grams of sugar, a sachet of vanilla sugar, butter, a pinch of salt and a few whole roasted hazelnuts for dressing.
Let’s get ready!
In a large bowl, combine the dry ingredients: flour, baking powder, sugar, a pinch of salt and vanilla sugar. In a second bowl, mix the egg yolks with the milk then add them to the dry ingredients while mixing. Leave to rest for fifteen minutes. Beat the egg whites and add them delicately to the preparation then, in a small, very hot buttered frying pan, form your pancakes and cook them for one minute on each side.
It is the essential companion for our pancakes that we ask for: the spread!
To make your homemade spread, you will need two hundred and seventy grams of blanched hazelnuts, one hundred and twenty-five grams of dark chocolate, one hundred and twenty grams of sugar, one hundred and forty grams of icing sugar, twenty-five grams of milk in powder, five grams of cocoa powder, six centiliters of grape seed oil and a pinch of fleur de sel.
To start preparing your spread, make a dry caramel with the sugar. You will then incorporate the hazelnuts. Then, spread everything on parchment paper and leave to cool for twenty minutes. Next, melt the dark chocolate in the microwave.
In a blender, mix the hazelnut caramel until you obtain a homogeneous texture, then add the icing sugar, the melted dark chocolate, the milk powder and the cocoa powder. Whisk in the oil, add the fleur de sel and reserve in a jar.
Finally, let’s get to training!
Cover the pancakes with the spread and sprinkle them with whole roasted hazelnuts.
There you go, you can now enjoy your homemade pancakes!
These three tasty recipes have surely delighted you! Salty and sweet, there is something for everyone!