Atlantic Alliance - Culinary travel guide by Le Havre Tourisme

Atlantic

Alliance

E U R O P E â&#x20AC;&#x2122; S P R I M E C R U I S E D E S T I N AT I O N S

CU L I N ARY T R AV E L GUI DE

Culinary T R AV E L G U I DE

Atlantic

Alliance

E U R O P E ’ S P R I M E C R U I S E D E S T I N AT I O N S

Culinary

CULINA RY TRAVE L GUIDE T R AV E L G U I DE

W E L C OM E T O T H E U LT I M AT E W I N I N G A N D DI N I N G E X PE R I E N C E 2 0 1 3 ! T H E M E M B E R P ORT S OF T H E AT L A N T I C A L L IA N C E C E L E B R AT E T H I S Y E A R’ S T H E M E ” F O OD A N D W I N E ” A N D I N V I T E YO U T O E M BA R K ON A C U L I NA RY J O U R N EY OF DI S C OV E RY A R O U N D E U R OPE ’ S W E ST C OAST. ON T H E F OL LOW I N G PAG E S , T H E P ORT R E PR E S E N TAT I V E S PR OP O S E T H E I R OW N PE R S ONA L FAVOR I T E S . A PE R I T I F S , A PPET I Z E R , M A I N C O U R S E S OR DE S S E RT S : EV E RY T H I N G I S DE L I C I O U S A N D A M U ST- T RY. E N J OY C O OK I N G !

Alli E

ME T CRUI SE N IC A L L I AD E S C

’S P RI

TE OF E

ntic

OPE

EUR

AT L A

Atla

TIN

anc

AT I

GERMANY T H E R E I S MOR E T O G E R M A N F O OD T HA N S AU S AG E , B E E R A N D B L AC K F OR E ST C A K E . B E I N S PI R E D B Y PE R S ONA L R E C I PE S OF T H E N ORT H E R N PA RT OF G E R M A N Y.

A TA S T E O F E U R O P E

N ORT H S E A HAMBURG BREMERHAVEN

N ORT H AT L A N T I C O C E A N

HA M BU RG S H U G O S E RV E 1 P ORT I ON . 1 5 0 M L S PA R K L I N G W I N E . 1 0 0 M L S PA R K L I N G WAT E R . 2 C L E L DE R SY RU P . 3 M I N T L E AV E S . L I M E . I C E C U B E S

An „ ape r itif “, lig ht, tang y and d eli c i ou s !

PR OP O S E D B Y NA DI N E PA L AT Z : P lace the mint leav es in a bulg y w ine g l a ss and s queez e the m a bit. Ad d one sli ce of lime and the ice c ubes . T he n f ill the g l a ss up w ith sparkling w ine , sparkling w ate r and sy r up. It i s d one - e njoy!

HA M BU RG S D U O OF A SPA R AG U S S E RV E 2 P ORT I ON S . 5 0 0 G M I X E D AS PA R AG U S (WHITE AND GREEN) . 6 0 0 G BU T T E R . 2 T B OL I V E OI L . 3 E G G S . 1 T B L E MON J U I C E

Ev e r y s ea s on ha s a ta ste of its ow n, and spr ing i s all about a sparag u s.

PR OP O S E D B Y NA DI N E PA L AT Z : Melt 1 0 0 g butte r w ith oliv e oil in a l arge skille t ov e r medium heat. Add a sparag u s spears, and cook , stir r ing occa si onally for about 10 minutes, or to d esired f ir mness. D rain off e x cess oil , s alt and pe ppe r. Pre pare the Holl and ai s e s au ce: Melt 500 g butte r in a small pot. Put the eg g y olk s, le mon jui ce , s alt and cay e nne into a ble nde r. Bl e nd the eg g s for 20-30 s econd s at medium to medium hig h speed until lig hte r in color. Tur n ble nde r dow n to l ow est s e t ting and slowly dr iz z le in the hot melted butte r while the ble nde r i s going. C ontinu e to ble nd for a fe w s econd s af te r all of the butte r i s incor porated . Ta ste the s au ce and add more s alt or le mon juice if needed . Kee p w ar m while y ou are steaming the a sparag u s . Pre pare s ome potatoes ( a s u su al ) and add s ome ham slices on the s ame di sh. Us e s ome he rbs to decorate.

N A D I N E PA L AT Z

B R E M E R HAV E N S G R E E N KA L E S E RV E 4 P ORT I ON S . 1 KG F R E S H G R E E N K A L E . 1 S M A L L ON I ON , DI C E D F I N E LY . 3 T B BAC ON G R E AS E ( B E ST) OR 3 T B L A R D . 1 T S P S A LT . 2 DAS H E S W H I T E PE PPE R . 1 PN F R E S H LY G R AT E D N U TM E G . 1 PN G R A N U L AT E D SU G A R . 2 5 0 M L H OT B E E F B R OT H V EIT HÜRDLER

Gr ünkohl ( Kal e ) i s a traditi onal Nor the r n G e r man di sh , mainly s e r v ed dur ing the col d month s in late autumn and w inte r.

PR OP O S E D B Y V E I T H Ü R DL E R : C lean the kal e and re mov e the mi d dle ste m. Chop the kal e , put it in a pot ( w ith li d on ) and l e t it cook on meadium heat until it w ilts . D rain the kale and le t it dr y compl e tly. Heat the bacon g rea s e or l ard in a skill e t and ad d the oni on s . Ad d the kal e to the skill e t, along w ith s alt and pe ppe r, a pinch of f reshly g rated nutmeg, and a pinch of sugar. Now ad d the bee f broth. Af te r thi s , cov e r the skill e t and l e t the kal e cook for around 5 0 minutes until it i s s of t and te nd e r. B e fore s e r v ing the kal e , y ou should check the s ea s oning. T he re are many dif fe re nt w ay s of s e r v ing Gr ünkohl . T he mo st popul ar si d e di shes are potatoes ( boil ed or g l a z ed ) , Ka ssle r st y l e pork and pork s au s ages and espec i ally the G e r man Gr ütz w urst called „ Pinkel “. Enjoy and d on’t forge t to pre pare a col d „ s chnap s“ to be s e r v ed af te r the meal !

B R E M E R HAV E N S E A S T F R I SIA N T E A S E RV E 5 - 6 P ORT I ON S . A B I G T E A P OT . T E A C U P S . E AST F R I S IA N T E A - 1 T S P PE R PE R S ON . WAT E R . C R E A M . K LU N T J E ( A B R OW N OR W H I T E PI E C E OF R O C K SU G A R )

E a st Fr i sian tea - black tea w ith c ream and rock sugar

PR OP O S E D B Y A N DR E A K A M J U N K E - W E B E R : Preheat a tea pot and add tea l eav es . Put boiling hot w ate r but only e noug h to cov e r the tea leav es. L e t it stee p for ma x . 5 minutes. T he n f ill the tea pot w ith boiling hot w ate r. P lace 1 K luntje in a small tea c up and pour tea into the c up. Finally put a little bit of c ream on top. Enjoy y our tea.

THE NETHERLANDS F R OM S W E ET SY RU PY ST R O OP WA F E L S T O DR O ST E ‘S DA R L I N G N U R S E , A N D F R OM F E B O‘S I N FA MO U S C R O Q U ET T E S T O G O OD OL D H E I N E K E N B E E R , H E R E A R E O U R S PE C IA L D U T C H R E C OM M E N DAT I ON S .

A TA S T E O F E U R O P E

N ORT H S E A IJMUIDEN ROTTERDAM

AMSTERDAM

N ORT H AT L A N T I C O C E A N

I J M U I DE N S SH R I M P S C O C K TA I L S E RV E 1 P ORT I ON . 1 0 0 G D U T C H S H R I M P S . 1 T B M AYON NA I S S E . 1 T B K ET C H U P . 1 T S P C O G NAC . 1 / 3 L E MON . S A LT . PE PPE R . 2 L ET T U C E L E AV E S . C H E RV I L . 1 C H E R RY T OM AT O . 1 / 2 Q UA I L EGG

I J M U I DE N S F R I E D P L A IC E W I T H P R AW N S S E RV E 1 P ORT I ON . 1 F R E S H PL A I C E . 2 PR AW N S . 8 0 G BU T T E R . OL I V E OI L . L E MON . S A LT . S A M PH I R E , L E MON , T OM AT O, DI L L T O S E RV E

What be tte r to eat in a f i shing por t like IJmui d e n than f i sh! Althoug h pl ai ce s ee m s to be a f i sh that i s und e r rated now ad ay s , it i s one of my fav our ite at our l ocal restaurant “I Jmond” . I’v e bee n kindly g iv ing thi s rec ipe by l ocal che f Mark Hui z inga . And boy, d oes it ta ste good !

PR OP O S E D B Y R ON M A E S : Cut the si d e f in s neatly of f the pl ai ce w ith a pair of s c i ss ors. Heat the butte r in a f r y ing pan to medium te mpe rature . Lig htly s alt the f i sh , the n ba ste it slig htly in f lour. S hake off any e x cess f l our and f r y the f i sh until it i s nicely brow ned cooked throug h . Tur n the f i sh of te n to e n sure both si d es are nicely coloured . Peel the praw n s and re mov e the intestine . Lig htly f r y the praw n s in a bit of oliv e oil . G ar ni sh the plate w ith s amphire , le mon par ts , tomato par ts and a t w ig of dille. Add the f r i ed plai ce and praw n s . T hi s di sh goes w ell w ith s ome Fre nch f r ies and may onnai s e . Enjoy or a s the D utch s ay “E e t smakelij k” .

D utch shr imps are e nor mou sly popular in the Ne the rland s. T hes e tiny shr imps, caug ht of the D utch coa st, produ ce an e x qui site , dee p ta ste of the s ea. S e r v ed a s a star te r or a s a small par t y snack , thi s simpl e di sh i s a joy for e v e r y one’s pall e t. It al s o goes w ell w ith smoked s almon and eel . Ju st s e r v e w ith toa st and s alted butte r. It w ill hav e y ou long ing for more!

RO N M A E S

PR OP O S E D B Y R ON M A E S : Wa sh the shr imps in straine r unde r r unning w ate r and re mov e any le f tov e r shell s . D r y the shr imps off w ith s ome kitche n pape r. Make a cocktail s au ce by mi x ing equ al par ts of may onnai s e and ke tchup. Add brandy, le mon juice, s alt and pe ppe r for y our s ea s oning. P lace s ome w a shed and dr ied le ttu ce leav es in a bow l , add the shr imps and spr inkle the m w ith s ome g r inded pe ppe r. Pu sh the che r r y tomato throug h a little star si z ed mould (whe n av ailable). G ar ni sh the bow l w ith the tomato, half a boiled qu ail eg g and a t w ig of che r v il . S e r v e the cocktail s au ce in a s e parate bowl .

A M S T E R DA M S A DVO C A AT S E RV E 4 - 6 P ORT I ON S . 1 0 E G G YOL K S . 1 / 2 T S P S A LT . 2 5 0 G SU G A R . 3 5 0 M L B R A N DY, OR C O G NAC . 2 T S P VA N I L L A E XT R AC T

I call thi s the Adv ocaat of the D e v il , becau s e once y ou star t nipping at thi s sw ee t nec tar, y ou cannot resi st the te mptati on to hav e more . T hi s Adv ocaat can be e njoy ed a s it i s, or ov e r i ce - c ream , in d ess e r t s , pa str i es and cakes . Chee rs , or a s the D utch s ay, Proo st !

PR OP O S E D B Y DI C K DE G R A A F F : B eat the eg g y olk s , s alt and sugar until thicke ned . S lowly tr ickle in the brandy, w hile still beating. Pour the mi x ture into a s auce pan and w ar m ov e r a low heat, continuou sly w hi sking. It i s impor tant to be patie nt he re. If it boil s , the alcohol w ill e v aporate . T he Adv ocaat i s ready w he n it coats the back of a spoon . Now re mov e the s au ce pan f rom the heat and w hi sk throug h the v anilla e x trac t. S e r v e Adv ocaat in a w i d e br immed cocktail g l a ss , w ith whipped c ream and du st w ith cocoa pow d e r.

A M S T E R DA M S A P P L E S AU C E S E RV E 4 - 6 P ORT I ON S . 4 A PPL E S , PE E L E D A N D DI C E D . 2 T B L E MON J U I C E . 1 T B SU G A R . 1 / 4 T S P S PE C U L A AS K RU I DE N ( OR P U M PK I N PI E S PI C E S )

As the old s ay ing goes , an apple a d ay kee p s the d oc tor aw ay. Appl es are a good s ource of pota ssium , foli c ac i d , be ta - carote ne and v itamin C, and the y contain B v itamin s, iron , mag nesium , and zinc. T he y al s o hav e anti ox i d ants that improv e immune f unc tion and pre v e nt hear t di s ea s e , and ai d in the redu c ti on of hig h chol este rol and blood sugar. It‘s rea ssur ing to know that my appl e s au ce i s f ull of appl e goodness .

PR OP O S E D B Y DI C K DE G R A A F F : Mi x the ing redi e nts toge the r in a mi c row av e s afe di sh. C ov e r and mi c row av e on hig h for 5 minutes. L eav e to cool slig htly and the n ma sh w ith a w ood e n spoon .

A M S T E R DA M S EGGY BREAD S E RV E 4 - 6 P ORT I ON S . 1 6 S L I C E S STA L E B R E A D . 3 E G G S . 5 0 G SU G A R . 1 T S P G R O U N D C I N NA MON . 5 0 0 M L T E PI D M I L K . 1 2 5 G BU T T E R

We nteltee f jes (D utch eg g y bread) alw ay s go dow n a treat at break fa st or br unch on the w eeke nd , and the y‘re the ideal w ay to u s e up bread that i s less f resh . In fac t, thi s rec ipe i s a good store c upboard ing redie nts standby on tho s e laz y Sunday s whe n y ou ‘v e got nothing in the hou s e and people to feed . S e r v e w ar m, spr inkled w ith pow de red sugar and c innamon.

PR OP O S E D B Y DI C K DE G R A A F F : Cut the c r u sts off the bread . B eat the eg g s w ith the sugar and c innamon. Now add the te pid milk and mix again. P lace the slices side to side in a large shallow di sh , and pour the eg g y mixture ov e r. S oak the bread for at lea st 5 minutes, or until all the liquid ha s bee n s oaked up by the bread . C are f ully re mov e slices w ith a spatula and drain on kitche n tow el s. Meanwhile, brow n the butte r in a pan ov e r a medium heat. C are f ully f r y the slices of bread until golde n brow n on the bottom. F lip and re peat on the othe r side. Slice toa st into tr iang les and s e r v e piled up on plates, w ith a ge ne rou s du sting of pow de red sugar and g round c innamon.

ROT T E R DA M S P E A S OU P S E RV E 6 P ORT I ON S . 5 0 0 G S PL I T PE AS . 4 0 0 G G A M MON . 1 0 0 G L E A N S MOK E D BAC ON DI C E D . 3 B O U I L L ON TA B L ET S . 1 B O U Q U ET G A R N I F OR M E AT B R OT H . 5 0 0 G L E E K . 2 BAY L E AV E S . 1 S M A L L C H OPPE D C A R R OT . 1 S M A L L C E L E R IAC . 2 L A R G E P OTAT OE S . 1 S MOK E D S AU S AG E . 1 BU N C H C H OPPE D C E L E RY . 1 BU N C H C H OPPE D PA R S L EY . RY E B R E A D / F R E N C H B R E A D . S A LT A N D PE PPE R

PR OP O S E D B Y M A I E L M A R : Br ing the split pea s w ith 2 1 / 2 lite rs of w ate r to a boil in a l arge s au ce pan . Ad d gammon , di ced smoked bacon , broth table ts , bou qu e t gar ni , bay l eav es and w inte r car rot. P l ace the li d on the pan , le t it simme r for 2 hours and stir occa si onally. Re mov e the bou qu e t gar ni and bay leav es once the s oup i s spi c y e noug h . Meanw hil e , c ut the l eek s into r ing s and cel e r y into sli ces . Peel the cele r i ac and potatoes and c ut the m into c ubes . Ad d the l eek s , cel e r y and the potatoes af te r 1 1 / 2 hours of cooking. Ad d the s au s age the l a st 2 0 minutes . Re mov e the s au s age and gammon f rom the s oup, re mov e the bones of the gammon and c ut the meat into small pi eces and c ut the s au s age into sli ces . Fini sh of f w ith pe ppe r and s alt. Stir the meat, s au s age , cele r y and parsl e y into the s oup and s e r v e w ith sli ces of r y e bread of Fre nch bread .

ROT T E R DA M S A L M ON D M AC A RO ON S S E RV E 1 2 C O OK I E S . 2 0 0 G R A L MON D PAST E . 1 1 / 2 E G G W H I T E S . 8 0 G P OW DE R E D SU G A R . 8 0 G G R A N U L AT E D SU G A R

PR OP O S E D B Y M A I E L M A R : C ombine the room te mpe rature almond pa ste w ith eg g w hites in mixing bowl until mix ed w ell . Add g ranulated sugar, mix w ell . Slowly ad d pow d e red sugar. D rop the macaroon s on to parchme nt pape r u sing an ice c ream s coop and slig htly f latte n the tops of the cookies w ith a damp f inge r. B ake at 170째 C for 1 1 minutes until lig htly brow ned on the bottom and the tops hav e s e t and stopped bubbling. L e t the cookies cool on the baking tray for 5 minutes. Slide parchme nt of f of tray on to cooling rack , and the n put the cookies on the cooling rack in the f reez e r for 5 minutes be fore re mov ing the cookies f rom the parchme nt.

B E L G I UM T H E H OM E OF T H E E U R OPE A N U N I ON HAS A N A PPR OPR IAT E LY C O S MOP OL I TA N R A N G E OF C U I S I N E S , W I T H ET H N I C DE L I C AC I E S T O SU I T A L L TAST E S . T RY O U R C RU I S E R S B E LG I U M DE L I G H T S .

A TA S T E O F E U R O P E

N ORT H S E A

ANTWERP

N ORT H AT L A N T I C O C E A N

ANTWERPS E L I X I R D’A N V E R S DA I SY S E RV E 1 P ORT I ON . 4 C L E L I X I R D’A N V E R S . 1 / 2 L E M ON . 1 C L SU G A R SY RU P . 6 R ASP B E R R I E S . C RU SH E D I C E

Whe n the name „ Eli x ir d ‘Anv e rs“ i s me nti oned in B elg ium mo st peopl e think of the good ol d d ay s , w he n the y w e re allow ed dur ing a v i sit to the ir g randpare nt s to sip a ‚w ee dram‘ of Eli x ir d ‘Anv e rs or w e re g iv e n a fe w drop s on a lump of sugar. To othe rs the name of E li x ir d ‘Anv e rs e v okes the pe r fec t re medy again st all s or ts of ailme nts such a s stomachache or abd ominal pain and of cours e a s the re medy par e x celle nce again st coli c s in hors es . T hi s w hole-s ome li qu e ur ha s bee n in e x i ste nce since 1 8 6 3 . It i s pre pared f rom 32 plants and he rb s f rom the four cor ne rs of the w orl d w hi ch impar t it its uni qu e ta ste .

PR OP O S E D B Y K AT T I NA G L AS I N OV I C H , PR E PA R E D B Y M I XOLO G I ST J E F B E R B E N : Mi x 4 ra spbe r r i es w ith the sugar sy r up in a g l a ss . Ad d 4 cl Eli x ir d’Anv e rs and 3 cl f resh l e mon jui ce . Star t f illing the rest of the g l a ss w ith c r u shed i ce . Stir and continu e to f ill w ith c r u shed i ce . S e r v e in a tumbl e r and gar ni sh w ith 2 w hol e ra spbe r r i es .

ANT WERPS BEEF STEW S E RV E 4 P ORT I ON S . 1 KG B E E F ST E W OR P R E C U T SI M M E R E D M E AT . 4 0 0 G ON ION S . 1 C I N NA M ON ST IC K . 3 P I E C E S STA R A N I SE . 2 T B B ROW N SU G A R . 2 SL IC E S W H I T E B R E A D ( YOU C A N U SE S TA L E B R E A D, BU T W I T HOU T T H E C RU ST S ) . 1 SL IC E G I NG E R B R E A D . 3 B OT T L E S ‘DE KON I NC K ’ B E E R . 5 0 0 M L B ROW N V E A L STO C K . 3 0 0 M L B ROW N STO C K . M U STA R D . F R E SH LY G ROU N D P E P P E R . S A LT . 3 BAY L E AV E S . N U T M E G . 1 PAC K L E M ON T H YM E . 2 T B F L OU R

PR OP O S E D B Y K AT T I NA G L AS I N OV I C H , PR E PA R E D B Y C H E F R ON DI E PH OU T: Cut the onion s into c res ce nt shapes. Spice the meat in adv ance w ith pe ppe r, s alt and littl e bit of nutmeg. Take the slices of bread and spread the m w ith a thick lay e r of mu stard . Re mov e the dark edges f rom the g inge rbread and c ut it into 1 c m c ubes. Take a large ov e nproof ca ss e role di sh . L e t the butte r melt until it ha s a nuttily col or. Roa st the meat until it i s nicely stained . Add the onion s whe n the meat ha s a gol d e n brow n color. Br ie f ly brai s e the onion s w ith the meat. Spr inkle the f lour, brow n sugar and g inge rbread c ubes ov e r the meat and stir. First add the broth , stir r ing ge ntly, and the n add t w o bottles of D e Koninck bee r. Add the le mon thy me, bay l eav es, star ani s e and c innamon stick . G e ntly br ing e v e r y thing to boil and le t it simme r until boiling, w ithout the lid . Re mov e the c innamon stick , bay leav es and star ani s e af te r about half an hour. Put in the pieces of bread w ith mu stard on top. L e t it simme r for anothe r hour. Stir reg ularly. S e r v e w ith a delic iou s cabbage s alad , thick Fre nch f r ies and may onnai s e.

UK & IRELAND EV E RYON E K N OW S A N D LOV E S B R I T I S H T E A A N D F I S H A N D C H I P S . T H O U G H , T H E B R I T I S H C U I S I N E OF F E R S M U C H MOR E DE L I C I O U S M E A L S . BU T A L S O I R E L A N D, A S M A L L I S L A N D W I T H C U L I NA RY A M B I T I ON S , K E E P S P U S H I N G T H E B O U N DA R I E S W H E N I T C OM E S T O I N N OVAT I ON S , BU T L ET U S STA RT W I T H T H E BAS I C S . A TA S T E O F E U R O P E

N ORT H S E A

C ORK PORTLAND

DOVER

N ORT H AT L A N T I C O C E A N

D OV E R S S C ON E S W I T H C L OT T E D C R E A M A N D JA M

D OV E R S G R I L L E D S OL E S E RV E 2 P ORT I ON S . 4 W H OL E D OV E R S OL E T R I M M E D . S A LT A N D F R E S H LY G R O U N D B L AC K PE PPE R . 4 T S P OL I V E OI L . 1 0 0 G BU T T E R . 1 L E MON , J U I C E ON LY . 2 T B R O U G H LY C H OPPE D F L AT L E A F PA R S L EY

S E RV E A F EW S C ON E S . 2 2 5 G S E L F R A I S I N G F LO U R . 5 0 G C OL D BU T T E R , C U T I N T O PI E C E S . PI N C H OF S A LT . 1 2 0 M L M I L K . 2 5 G C AST E R SU G A R . 5 0 G SU LTA NAS . BU T T E R , C LOT T E D C R E A M A N D JA M T O S E RV E

T he name of thi s f i sh i s at tr ibuted to the Eng li sh f i shing Por t of D ov e r, w hi ch l anded the most s ole in the countr y in the 19th ce ntur y. D ov e r S ol e i s re now ned for it s v e rs atilit y but the supe rb ta ste of thi s f i sh can tr uly be apprec i ated w he n it i s g r illed and accompani ed w ith ne w potatoes or a lig ht s al ad .

PR OP O S E D B Y B E N G R E E N WO OD : Preheat the g r ill to hig h. Rub the D ov e r s ol e w ith the oliv e oil and s ea s on w ith s alt and pe ppe r. P lace the s ol e onto a tray big e noug h to hold all four f i sh . P lace the f i sh und e r the g r ill and cook for 4 -5 minutes or until the f i sh star ts to brow n and i s cooked throug h on thi s si d e . Tur n the s ol e ov e r, the n place the pan back und e r the g r ill for 3- 4 minutes , or until thi s the f i sh i s comple tely cooked throug h and gold e n brow n . Meanw hil e heat a l arge f r y ing pan until hot. Place the but te r into the pan and cook until the butte r star ts to tur n a l ov ely nut brow n colour, be ing care f ul not to bur n it, ad d the l e mon jui ce the n re mov e f rom the heat and stir in the parsle y. Pour thi s butte r all ov e r the f i sh and adju st s ea s oning to ta ste . S e r v e w ith steamed ne w potatoes or a lig ht s al ad .

D OV E R S P I M M S S E RV E 1 P ORT I ON . 1 J U G / PI T C H E R A N D G L AS S E S . 1 B OT T L E PI M M S . L E MONA DE / G I N G E R A L E . 7 5 0 G ST R AW B E R R I E S . 1 - 2 A PPL E S . 1 - 2 OR A N G E S . 1 L E MON . 1 C U C U M B E R . S EV E R A L S PR I G S OF M I N T

First produced in 1823 by James Pimm a s an ai d to digesti on , Pimm s i s now re now ned a s the quintess e nti al Eng li sh summe r dr ink .

PR OP O S E D B Y B E N G R E E N WO OD : C hop the apples , oranges and l e mon into quar te rs, the strawbe r r i es and c uc umbe r into c ubes and throw it all in the jug. Pour into the jug t w o c ups of Pimm s , making sure that all the f r uit i s cov e red . T he n ad d four c ups of le monade or g inge r ale . G athe r y our mint spr ig s and smack the l eav es be t w ee n y our palm s; thi s relea s es the smell and f lav our. B e care f ul not to c r u sh the mint up to much a s thi s w ill leav e bit s in the dr ink. Ad d to the jug, s e r v e and e njoy.

BE N G RE E N W O O D

S cones w ith clotted c ream and jam are a simple and delic iou s treat, whe the r s e r v ed on the ir ow n or a s par t of an af te r noon tea w ith a range of delic iou s f ine tea s or champag ne and delec table f inge r s andw iches and pa str ies.

PR OP O S E D B Y B E N G R E E N WO OD : Mea sure out the f lour and s alt in a mixing bowl . Add the butte r. Rub toge the r w ith y our f inge r tips until the mixture look s like breadc r umbs. Stir in the sugar and sultana s (if u sing). Preheat ov e n to 220째 C / ga s mark 7. Grea s e a baking tray. Add the milk to the mixture and stir e v e r y thing toge the r. Knead the mixture toge the r w ith y our hand s until y ou hav e for med a stiff doug h . G e ntly roll out the doug h until it i s 2 c m thick . Cut out shapes w ith bi s c uit c utte rs dipped in f lour. Put the s cones on a baking tray, br u sh the m w ith milk and cook the m for 12-15 minutes. T he n leav e the m on a cooling rack for 5 minutes. O nce cooled , c ut s cones in half and s e r v e w ith butte r, clotted c ream and jam.

P ORT L A N D S S C A L L OP S W I T H PEA & MINT PUREE

P ORT L A N D S J U G G E D S T E A K S E RV E 4 P ORT I ON S . 6 7 5 G ST EW I N G ST E A K , I N 2 1 / 2 C M C U B E S . 2 5 G PL A I N F LO U R . 1 M E DI U M ON I ON , S L I C E D . 4 C LOV E S . 1 5 0 M L P ORT . 4 5 0 M L B E E F ST O C K , T O C OV E R . 2 2 5 G S AU S AG E M E AT . 5 0 G F R E S H B R E A D C RU M B S . 2 T B F R E S H PA R S L EY, C H OPPE D . 1 T B R E D C U R R A N T J E L LY

S E RV E 4 P ORT I ON S . 2 5 0 G F R O Z E N PE AS . BU T T E R . C H I C K E N ST O C K , F R E S H , C U B E OR C ON C E N T R AT E , M A DE U P T O 1 0 0 M L . A S M A L L BU N C H OF M I N T, R O U G H LY C H OPPE D . 1 2 P ORT L A N D S C A L LOP S . 1 / 2 T S P G R O U N D C U M I N . SU N F L OW E R OI L . W I N T E R S A L A D L E AV E S , T O S E RV E . BA L S A M I C VINEGAR

PR OP O S E D B Y IA N MC QUA DE : Pre-heat ov e n to 170° C / 325° F / ga s mark 3. To ss the meat in the f lour, shaking off e x cess. Put into an ov e n-proof ca ss e role di sh . Ad d the onion and clov es; pour in the por t and ju st e noug h stock to cov e r the meat. C ov e r and bake for 3 hours, until the meat i s te nde r. Meanwhile, mix toge the r the s au s age meat, breadc r umbs and parsle y, for m the mixture into 8 ball s. 40 minutes be fore the e nd of the cooking time, stir the redc ur rant jelly into the ca ss e role. Add the force meat ball s and cook , uncov e red , until the force meat ball s are cooked and slig htly brow n. Skim off any e x cess fat and s e r v e hot.

S callops are s o delic iou s the y d on‘t need much to make the m g reat. T he s of t f l eshy te x ture and delicately mild sw ee t f l av or of s callops are e njoy ed by e v e n thos e who are not par ti c ularly fond of f i sh or othe r shellf i sh .

PR OP O S E D B Y IA N MC QUA DE : Put the pea s, 25 g butte r and stock in a pan and s ea s on w ell . Simme r for about 3- 4 minutes ( y ou w ant the pea s to stay br ig ht g ree n ) the n put in a food process or or ble nde r w ith the mint and w hi z z to a purée. Put back in the pan and kee p w ar m. S ea s on the s callop s w ith a lit tle c umin and s alt. Heat a non - sti ck f r y ing pan to v e r y hot w ith a lit tle oil and butte r. S ear the s callops for about 1 minute each side ( y ou w ant a ni ce carameli z ed col our on the m ). S e r v e 3 s callop s pe r pe rs on on a bed of the pea purée w ith a fe w leav es dress ed w ith bal s ami c.

P ORT L A N D S A P P L E C A K E S E RV E 1 C A K E . 2 2 5 G BU T T E R ( S OF T E N E D PLU S E XT R A F OR G R E AS I N G ) . 4 5 0 G G R A N N Y S M I T H A PPL E S ( F I N E LY G R AT E D ) . 1 L E MON ( Z E ST A N D J U I C E ) . 2 2 5 G C AST E R SU G A R ( PLU S E XT R A F OR DR E D G I N G ) . 3 L A R G E E G G S . 2 2 5 G S E L F- R A I S I N G F LO U R . 2 T S P BA K I N G P OW DE R . 2 5 G G R O U N D A L MON D S . 1 1 / 2 T B S OF T L I G H T B R OW N SU G A R IAN M C QU A D E

PR OP O S E D B Y IA N MC QUA DE : Preheat the ov e n to 180° C / 355° F. Grea s e a dee p 2 5 c m spr ing for m cake pan and line the bottom w ith baking pape r. Peel , core and c ut the apples into 1 c m pieces, and to ss w ith the le mon juice. Using an elec tr ic hand w hi sk or stand in mix e r, c ream toge the r the butte r, ca ste r sugar and le mon z est in a bowl until pale and f luff y. B eat in the eg g s, 1 at a time, adding a little f l our w ith each addition to kee p the mixture smooth . Sif t the re maining f lour and the baking pow de r into the bowl and fold in w ith the g round almond s. D rain the appl e pi eces w ell , the n stir into the mixture. Spoon into the pre pared cake pan, lig htly l e v el the top and spr inkle w ith the brow n sugar. B ake in the ov e n for 1 hour or until w ell-r i s e n, brow n and a ske w e r in s e r ted into the ce ntre of the cake comes out cl ean . If the cake star ts to look a little too brow n, cov e r w ith a shee t of baking pape r af te r about 45 minutes. L eav e to cool in the tin for 10 minutes. Re mov e the cake f rom the tin and place on a s e r v ing plate. D redge heav ily w ith the e xtra ca ste r sugar. Cut the cake into ge ne rou s w edges and s e r v e w ar m w ith a spoonf ul of clotted c ream.

C OR K S L A M B ST E W S E RV E 4 - 6 P ORT I ON S . 1 - 1 1 / 2 KG N E C K OR S H O U L DE R L A M B . PA R S L EY, T H YM E A N D BAY L E A F B O U Q U ET S ( T I E D T O G ET H E R W I T H T W I N E ) . 3 L A RG E ON I ON S , F I N E LY C H OPPE D . S A LT A N D F R E S H LY G R O U N D B L AC K PE PPE R . 3 - 4 C A R R OT S , C H OPPE D I N T O B I T E - S I Z E D PI E C E S . 1 L E E K , C H OPPE D I N T O B I T E - S I Z E D PI E C E S . 1 S M A L L T U R N I P, C H OPPE D I N T O B I T E - S I Z E D PI E C E S . S OM E S M A L L N EW P OTAT OE S , PE E L E D A N D Q UA RT E R E D, OR L A RG E P OTAT OE S , PE E L E D A N D C H OPPE D . 7 5 - 1 0 0 G C A B BAG E , S H R E DDE D F I N E LY C H OPPE D PA R S L EY A N D DAS H OF WOR C E ST E R S AU C E

O ne of Ireland’s old est di shes , Ir i sh ste w i s a ta st y one pot dinne r that all the family w ill e njoy.

PR OP O S E D B Y M I C HA E L MC C A RT H Y: Re mov e the meat f rom the bone , tr im of f all the fat and c ut into c ubes . Kee p the bones , place the meat in a pot, cov e r w ith col d s alted w ate r. Br ing to the boil , drain and r in s e the l amb. In a f resh pot put the meat, bones, bouqu e t of he rbs , oni on s , s ea s oning, car rots , l eek s and tur nip and cov e r w ith w ate r. Simme r ge ntly for one hour. S kim off the foam a s it r i s es , thi s i s v e r y impor tant for the f inal f lav our and appearance of the ste w. Ad d the potatoes and continue cooking for 25 minutes . For the la st 5 minutes ad d in the cabbage . Whe n the meat and v ege tables are cooked re mov e the bones and bou qu e t of he rb s . Stir in the chopped parsle y.

C OR K S HOT W H I SK E Y S E RV E 1 P ORT I ON . S L I C E D L E MON . 3 - 4 C L OV E S . 1 T S P DE M E R A R A SU G A R OR H ON EY . 6 0 M L I R I S H W H I S K EY

T hi s i s a fav our ite Ir i sh dr ink for cold w inte r d ay s and it’s al s o know n l ocally a s a re medy for cold s and f lu s . It’s best mad e w ith C ork’s nativ e w hi ske y, James on .

PR OP O S E D B Y M I C HA E L MC C A RT H Y: Cut a le mon w heel in half and stu d the white pith be t w ee n the f lesh and the peel w ith 3 or 4 cl ov es . Rin s e out a mug or hot - whi ske y g la ss w ith boiling w ate r to w ar m it. T hi s i s a s ess e nti al a ste p w ith hot dr inks a s chilling the g la ss i s w ith cold ones . Ad d 1 t sp d e me rara sugar or hone y and 30 ml boiling w ate r. Stir until sugar or hone y ha s di ss olv ed . Ad d the Ir i sh whi ske y, the le mon sli ce , and anothe r 30 ml boiling w ate r.

C OR K S B ROW N B R E A D S E RV E 2 x 4 5 0 G LOAV E S . 3 5 0 G W H OL E M E A L F LO U R . 1 0 0 G PL A I N F LO U R . 2 T S P B R E A D S ODA . 1 PN S A LT . 5 0 G P OR R I D G E OAT S . 1 M E DI U M E G G . 2 T S P OL I V E OI L . 5 0 0 M L BU T T E R M I L K

A traditional Ir i sh brow n bread , a staple at the Ir i sh table. You can mode r ni s e it by adding nuts, wheatge r m and e v e n hone y if y ou w i sh , but it’s al s o a fabulou s bread eate n plain w ith a knob of Ir i sh butte r and s ome home-made f r uit jam.

PR OP O S E D B Y M I C HA E L MC C A RT H Y: Pre-heat the ov e n to 170° C / 325° F / ga s mark 3. Grea s e t w o loaf tin s w ith oil . Put the whole meal f lour into a large bowl . Sif t the plain f lour, bread s oda and s alt toge the r in anothe r bowl and add to the whole meal f lour. Add the por r idge oats. B eat the eg g, oliv e oil and butte r milk in a jug and add to the f lour mixture. Mix w ell until it comes toge the r and the re are no dr y par ts le f t in the mixture. Pour into the tin s, shaking the m to le v el the mixture. B ake for 40-50 minutes or until the bread s ound s hollow whe n y ou knock it on the bottom. Take it out of the ov e n, leav e it in the bread tin for te n minutes to cool , re mov e it f rom the tin and le t it cool comple tely on a baking rack .

FRANCE T H E WOR L D‘S G R E AT C U L I NA RY T R A DI T I ON S R E ST ON F R E N C H C U I S I N E . G ET A TAST E OF O U R F R E N C H H OM E M A DE S PE C IA LT I E S .

A TA S T E O F E U R O P E

N ORT H S E A

CHERBOURG

LE HAVRE

NANTES SAINT MALO

N ORT H AT L A N T I C O C E A N

LA ROCHELLE BORDEAUX

L E HAV R E S S C A L L OP S W I T H GREEN & WHITE TAG L IAT E L L E S E RV E 6 P ORT I ON S . 1 8 S C A L LOP S W I T H C OR A L ( E XT R A- L A R G E S I Z E ) . 5 0 0 G S C A L LOP S ( M E DI U M S I Z E ) . 10 CL THICK FRESH CREAM . 5 CL WHITE WINE . 2 ZUCCHINI . 5 0 0 G F R E S H TAG L IAT E L L E . 4 S HA L L OT S . BU T T E R , S A LT A N D PE PPE R

VA L É RI E CO N A N

The Normandy offers a grand and rich variety of seafood and so does Le Havre. Amongst others, scallops are very popular and served in many coastal restaurants during winter as scallop fishing is only allowed in the months of October to May. Almost all of France’s scallops are fished in the Normandy, the number one region in France for scallop fishing.

L E HAV R E S D U C K F I L L E T S S E RV E 4 P ORT I ON S . 1 2 D U C K A I G U I L L ET T E S ( OR 4 0 0 G D U C K F I L L ET C U T I N T O BA N D S ) . 2 0 C L C R E A M . 2 T B F R E S H G R E E N PE PPE R . 1 KG P OTAT OE S . 1 5 G T RU F F L E . 2 5 0 G M U S H R O OM S . S HA L LOT S . BU T T E R . S A LT . PE PPE R

PR OP O S E D B Y VA L É R I E C ONA N : Q ui ckly f r y the duck f ill e ts in a pan . Ad d 2 tabl e spoon s of g ree n pe ppe r and c ream . Ad d s alt. Fr y the shall ots in a f r y ing pan w ith mu shroom s. In the meantime , boil the potatoes and ma sh the m . Ad d butte r and g rated tr uff le. L e f t-ov e r puree and mu shroom s u sing a cooki e c utte r and pres e nt w ith duck brea st and g ree n pe ppe r c ream. B on appé tit!

PROPOSED BY VA L É R I E C ONA N : In a frying pan, brown the 2 shallots in butter. Quickly fry the scallops in the hot melted butter, turn them over after 1 minute. Do the same operation with the medium scallops but less than 1 minute per side. Add cream, then white wine. Peel the zucchini with a vegetable peeler knife in order to get green tagliatelle. Brown 2 shallots in a frying pan and add zucchini tagliatelle. Brown them. Cook the fresh white tagliatelle in boiling salted water. Display these 3 preparations in a nice plate, coat with the cream and white wine sauce and enjoy! Valérie’s tip : cook the scallops, zucchini and tagliatelle simultaneously.

C H E R B O U RG S PA N NA C OT TA S E RV E 4 P ORT I ON S . 3 A PPL E S . 3 6 0 G C AST E R SU G A R . 1 5 C L S I N G L E C R E A M . 5 C L C A LVA D O S . 1 L S I N G L E C R E A M . 4 G E L AT I N E L E AV E S . 1 VA N I L L A P OD

In earli e r times, whe n sugar w a s an e x pe n siv e impor ted commodit y, thi s d ess e r t w a s eate n plain or sw ee te ned w ith f r uits or haz elnuts. Now aday s, sugar i s the main ing redie nt ne xt to c ream . Che rbourg ha s its ow n delic iou s v e rsi on w ith apples g iv ing the rathe r heav y dess e r t its f r uit y and indiv idual note. GUILLAUME HAMEL

C H E R B OU RG S HOT C I DE R S E RV E 1 P ORT I ON . 1 S C RU M PY B OT T L E ( A PPL E C I DE R ) . 1 S AC H ET VA N I L L A SU G A R . 1 T B C A LVA D O S

PR OP O S E D B Y G U I L L AUM E HA M E L : Put the mi x ture in a s auce pan and cook ov e r low heat for 1 0 minutes .

PR OP O S E D B Y G U I L L AUM E HA M E L : Melt the sugar in a pan until it obtain s a fair caramel . Stop the cooking by adding peel ed apples and c ut in four par ts. C ook sl owly by stir r ing time to time. T he cooking can be made in ov e n at 1 6 0 째 C. Melt sugar to make the caramel and ad d the sing le c ream. Stir until the resumpti on of the boiling and leav e to cool d ow n comple tely. Add the calv ado s. In a pan , pour the sing le c ream, sugar and v anilla pod and br ing to the boil . Meanw hile, s oak the 4 gelatin leav es in col d w ate r until the y s of te n. Br ing the c ream to the boil the n re mov e f rom the heat and add gelatin leav es w ell press ed . Share out apples in each g la ss and pour the c ream into it. L eav e to cool d ow n and tran s fe r to the f r idge to s e t at l ea st for 3-4 hours. War m up caramel be fore topping each g la ss.

NA N T E S C A K E S E RV E 8 P ORT I ON S . 2 0 0 G R SU G A R . 1 5 G R VA N I L L A E XT R AC T ( OP T I ONA L ) . 1 5 0 G R HA L F - S A LT E D BU T T E R . 1 9 0 G R G R O U N D A L MON D S . 6 0 G R F LO U R . 3 E G G S . A B O U T 1 0 C L B R OW N RU M ( OR L E S S F OR C H I L DR E N ) . 5 0 G R I C I N G SU G A R

NA N T E S S A L M ON W I T H W H I T E BU T T E R S AU C E A N D ROA ST E D P OTATOE S S E RV E 4 P ORT I ON S . 4 S K I N L E S S S A L MON F I L ET S ( 1 7 0 G E AC H ) . 7 5 0 G N EW C HA R LOT T E P OTAT OE S ( C U T I N F O U R OR MOR E ) . 2 0 0 G C H I S E L E D S HA L LOT S . 1 G L AS S DRY W H I T E W I N E ( M U S C A DET) . 2 0 0 G HA L F S A LT E D BU T T E R . ( G U É R A N DE S ) F L E U R DE S E L

PROPOSED BY LAURENCE PAITEL: Put the 3 chiseled shallots and the wine in a saucepan. Let both reduce gently without burning the shallots (it can take up to 15 minutes). With a whip, incorporate the cold butter in small pieces in reducing the heat. Do not stop turning the sauce till the end of butter. The sauce must turn in emulsion. To serve, you can choose to keep the shallots in the sauce or to take them off with a pointed strainer. In 50 g of butter, put the charlotte potatoes cut in 4 in a large frying pan. Let them roast for 30 minutes with a slice of salt and pepper. Heat grill to high. Put the salmon skinned-side down for 10 minutes (salt and pepper). Serve the salmon with the potatoes in a nice plate and the hot sauce in a sauceboat. Bon Appetit!

T he ‚ gâteau nantai s‘ i s a t y pi cal cake f rom the b e g inning of the 20th ce nt ur y. It ‘s a ta st y mix t ure of sugar, almond s, but te r and Ant ill e s r um f rom the Fre nch C ar ibb ean i sl and s; a mell ow d e ss e r t w ith e x ot i c f l av ors. T he ‚gâteau nantai s‘ i s an authe ntic cake c reated by L e fe v re Utile, the famou s Nantes cake fac tor y. To be noti ced : L e fe v re Utile al s o c reated the ‚Pe tit-B e ur re‘ in 1886.

PROPOSED BY LAURENCE PAITEL: Whisk the soft butter with the sugar energetically. Add the almonds, and then add the eggs one by one. Mix till the sugar has softened. Add the sifted flour, without mixing it too much, and 3 cl of rum. Butter the cake tin generously, pour in the mixture and let the cake bake at 170-180° C for 40-45 minutes. Turn out the cake from the tin, leaving it upside-down, and immediately pour gently 3 cl of rum on to it. When the cake is cold, blend about 4 cl of rum with the icing sugar (in order to obtain a fluid consistency) and cover the cake with it using a spatula to obtain a white cover. Bon Appetit!

L A U RE N CE PA I T E L

SAINT MALOS P LUM E G G C U S TA R D S E RV E 8 P ORT I ON S . 1 L M I L K ( F U L L FAT M I L K ) . 4 E G G S . 1 7 0 G I C I N G SU G A R . 4 2 5 G SU G A R . 2 T S P VA N I L L A E XT R AC T . 2 5 0 G PI T T E D PRU N E S . 1 T S P BU T T E R . 2 T S P RU M

F l an or s o called eg g c u stard i s an ope n pa str y or sponge ca s e containing a sw ee t or s av our y f illing. A t y pical f lan of thi s s or t i s round , w ith shor tc r u st pa str y. Br ittany i s found at prac tically e v e r y pa str y shop and far me rs‘ marke t in Br ittany, but thi s rec ipe for the “pr une f l an” i s the best y ou ‘re e v e r likely to ta ste.

S A I N T M A L O S C R Ê P E S SU Z E T T E S E RV E 1 0 C R E PE S . 1 / 2 L F U L L FAT M I L K . 3 E G G S . S A LT . 2 5 0 G F LO U R . 1 T B OI L . 1 T B G R A N D M A R N I E R

A t y pical rec ipe f rom Br it tany for Break fa st or d es e r t.

PR OP O S E D B Y E L I S A B ET H G OU Z I E N : Put f lour and s alt in a bow l . Ad d the eg g s and the oil mix w ith an elec tr i c w hi sk. Ad d the milk littl e by littl e , mi x ing at the s ame time. Add the Grand – Mar ni e r. L eav e the bat te r to rest for 2 hours . Make y our c re pes in a non -sti cky f r y ing pan , tran s fe r the m to a pl ate and cov e r w ith cling f ilm . O n each c re pe spread a tea spoon of s alted butte r caramel or i c ing sugar w ith a da sh of le mon or orange jam for Eng li sh st y le . Enjoy w ith a g l a ss of c i d e r. Ye r Mat ( C hee rs ) !

E L I S A BE T H G O U Z I E N

PR OP O S E D B Y E L I S A B ET H G OU Z I E N : Preheat ov e n to 375° F / 190° C . Pour the milk in a small s au ce pan and heat to boil w ith a tea spoon of butte r. In a mi x ing bowl , beat the sugar, 4 eg g s and v anill a and r um rapidly w ith a fork for 3 minutes. Add the f lour w ithout making lumps. Stir. Pour the boiling milk into the sugar eg g mixture and mix until y ou hav e a liquid pa ste. Butte r a 9 ” di sh . Wa sh the pr unes and place the m on the bottom of the di sh . Pour the pa ste ov e r the pr une. C ook in a preheated ov e n for 45 minutes. Broil for l a st 3 minutes until top i s golde n. S e r v e w ar m or cold . B on appé tit!

L A RO C H E L L E S OYS T E R S W I T H C HA M PAG N E S A BAYON S E RV E 1 P ORT I ON . 6 OY ST E R S . 3 E G G S YOL K S . 1 0 C L C HA M PAG N E . 1 T B D O U B L E C R E A M . PE PPE R

PR OP O S E D B Y M A R I E G U E G A N : O pe n the oy ste rs and s e t the f lesh a si d e . Filte r the liquid to re mov e any f rag me nts. Br ing the oy ste r w ate r to the boil and poach the oy ste rs for 30 s econd s. D rain the m, re taining the poaching w ate r to the boil again, add the C hampag ne, s ome pe ppe r, and continu e to heat the liquid at a ge ntl e boil about 3 minutes, re mov e the pan f rom the heat. In a mixing bowl , beat the eg g s y olk s until pale and f luff y, the n pour the m v e r y slowly into the champag ne mi x , w hi sking all the time. Put the pan back on a v e r y ge ntle heat, still whi sking like mad . C ook for 3 minutes, or until the mixture thicke n s, the n take it off the heat and whi sk in the double c ream. Spoon the s abay on into each oy ste r shell and brow n the m unde r a really hot g r ill for about 2 minutes until the y brow n. S e r v e w ith Chardonnay.

M A RI E G U E G A N

L A RO C H E L L E S C O G NAC TON IC S E RV E 1 P ORT I ON . C O G NAC . T ON I C WAT E R . L E MON , T H I N LY S L I C E D

T he fac t i s that C og nac ha s s o mu ch charac te r and f lav or that it hol d s its ow n no mat te r what y ou add to it. In ord e r to be called C og nac, thi s brandy mu st be mad e in a delimited area of France sur rounding the C hare nte Riv e r, and the g rapes u s ed to make C og nac mu st be g row n the re , too.

PR OP O S E D B Y M A R I E G U E G A N : Mi x 2- 3 par t s toni c w ate r w ith 1 par t C og nac. S e r v e ov e r i ce in a snif te r w ith a sli ce of l e mon .

B OR DE AU X S HOM E M A DE S A LT E D BU T T E R CARAMEL S E RV E S EV E R A L P ORT I ON S . 2 5 0 G W H I T E P OW DE R SU G A R . 1 2 5 G S A LT E D BU T T E R . 25 CL CREAM

Ve r y ea sy to cook , and s oooo ta st y, thi s s alted butte r caramel i s a pe r fec t and d eli c iou s topping on i ce c ream s , plain y og ur t, w af f l es , pancakes or Fre nch “c rê pes” …

LA U R EN C E B OUCHARDIE

PR OP O S E D B Y L AU R E N C E B O U C HA R DI E : P lace the butte r in a s au ce pan , cook ov e r medium heat until it i s li qui d . O nce the butte r i s li qui d , ad d the sugar and cook ov e r medium heat, stir r ing con stantly until mi x ture comes to a boil , and until the col our changes to become slig htly brow n . T he n ad d the c ream in the boiling mi x ture , and cook ov e r l ow heat, stir r ing all the time until the mi xture becomes li qui d and smooth again . Re mov e f rom heat, and pour in a jar. L e t it cool a littl e bit, and e njoy! Store the s alted butte r caramel in the f r i dge , and if y ou like it w ar m and li qui d , put it a fe w s econd s in the mi c row av e be fore u sing it again . You shoul d not kee p it more than a w eek a s the re i s c ream in it ( but the re w on’t be any l e f t w ithin a fe w d ay s ! ) .

B OR DE AU X S C HO C OL AT E C A K E S E RV E 1 C A K E . 3 0 0 G G O OD Q UA L I T Y PL A I N C H O C OL AT E 5 E G G S . 2 0 0 G C AST E R SU G A R . 4 T B C OR N F LO U R . 1 2 5 G BU T T E R

„ B est chocolate cake in the w orld” (according to L aure nce’s kid s)

PR OP O S E D B Y L AU R E N C E B OU C HA R DI E : Split the chocolate into small s qu ares, c ut the butte r into small pieces and put the 2 ing redie nts in a bowl . Heat in the mi c row av e for 1 to 2 minutes to melt both ing redie nts. Stir w ell until the pre parati on i s smooth and liquid . Preheat ov e n to 175° C . In a s e parate bowl , beat the eg g w hites and a pinch of s alt u sing an elec tr ic mix e r until s of t peak s for m. In anothe r s e parate bowl , beat the eg g y olk s and the sugar until the colour becomes lig hte r. Ad d the cor nf low e r, and stir w ell . T he n, add the melted chocolate and butte r, and mi x . T he n, v e r y delicately mix the eg g whites into the eg g y olk s and chocolate mi x ture . Pour into a w ell-g rea s ed pan and bake at 175° C for 20 minutes. C heck the baking w ith a knife, the ce ntre of the cake should re main s of t and should NOT be ov e r baked . Mould the cake… and e njoy!

SPA I N S PA N I S H C U I S I N E I S E N R I C H E D B Y H I ST OR I C A L , T R A DI T I ONA L A N D R E G I ONA L M ET H OD S OF C O OK I N G . S E E H OW I T WOR K S .

A TA S T E O F E U R O P E

N ORT H S E A

N ORT H AT L A N T I C O C E A N

SANTANDER V IGO

S A N TA N DE R S C A N TA B R IA N STEW S E RV E 4 P ORT I ON S . 1 / 2 KG W H I T E K I DN EY B E A N S ( S OA K E D I N WAT E R F OR AT L E AST 1 2 H O U R S ) . 2 0 0 G P OR K R I B . 2 0 0 G W H I T E BAC ON L A R D . 1 5 0 G C H OR I Z O C U R E D S AU S AG E . 1 W H I T E V E I N E S C A B BAG E ( B E R Z A ) . 1 P OR K TA I L . 1 P OR K E A R . 1 MOR C I L L A DE A R R O Z ( B L AC K P U DDI N G ST U F F E D W I T H R I C E ) SOPHIE LANOS

Whe n stay ing in C antabr i a , the l ocal c ui sine i s one of the hig hlig hts and should be ta sted in the v ar i ou s restaurant s in the reg i on . T he mo st popul ar di sh of C antabr i a i s the C oc i d o Montañes , al s o know n a s Mountain Ste w or Hig hland e r Ste w. T he littl e v ill ages in the mountain s are an e x cell e nt pl ace to tr y thi s traditi onal ste w w hi ch ha s its or ig in in the 1 7 th ce ntur y. As it i s a rathe r heav y di sh , it’s commonly s e r v ed in w inte r. You shoul d d e f initely tr y one of the C antabr i a’s w ines w ith y our di sh.

PR OP O S E D B Y S OPH I E L A N O S : Put the ki dne y bean s , bacon l ard pork ear pork tail pork r ib and chor i z o into a pot cov e r w ith col d w ate r and simme r on a ge ntle heat. Chop the cabbage v e r y f ine and ad d it to the coc i d o af te r about an hour of cooking. Ad d s alt, and the n ad d the potatoes . Af te r about 2 0 minutes ad d the morc ill a . Whe n the ki dne y bean s and potato are d one , take the coc i d o off the heat and l eav e it to rest for a fe w minutes be fore s e r v ing.

S A N TA N DE R S F I SH S T E W S E RV E 4 P ORT I ON S . 1 KG P OTAT OE S . 5 0 0 G T U NA ( B ON I T O ) . 2 ON I ON S . 2 G R E E N B E L L PE PPE R S . 1 T OM AT OE S R I PE . 2 G A R L I C C LOV E S . 1 / 2 DR I E D R E D C H I L I PE PPE R , S E E D S R E MOV E D, C RU S H E D . 2 C H OR I C E R O PE PPE R . PA R S L EY . OL I V E OI L . S A LT

PR OP O S E D B Y S OPH I E L A N O S : C ook f inelly chopped onion s, g ree n pe ppe rs and garli c until onion i s tran slu ce nt. T he n add potatoes (the traditional w ay i s a s foll ow s : You roug hly star t c utting a piece of potato but the la st par t y ou don‘t c ut it, y ou tear the potato, thi s i s s aid to relea s e more of the potato starch and make it a thi cke r more r u stic ste w, s o all the potato pieces should be ir reg ular). Kee p cooking for a couple of minutes. Af te r that, add the chor ice ro pe ppe rs f lesh (al s o called ñora s , thes e are dr ied pe ppe rs). You hav e to boil w ate r, pour it ov e r the pe ppe rs and l e t the m s oak for a fe w minutes until the f lesh recon stitutes and y ou can s c rape it w ith the back of a knife or spoon. If y ou don’t hav e the m a f resh red pe ppe r w ill d o. Al s o add the pealed tomato chopped , the chili pe ppe r and parsle y. T he n if y ou w ant, y ou can add a little bit of white w ine, and the n add w ate r ju st to cov e r e v e r y thing, cook it until the potatoes are fork te nde r. Af te r that y ou c ube the bonito, s alt and pe ppe r it and add it to the ste w along w ith . C ov e r it w ith the lid and re mov e f rom heat, le t it s e t for 5 minutes, adju st s alt a s needed and s e r v e.

V IG O S F L A M I N G L IQ U OR

V IG O S T U R B OT I N W H I T E W I N E S E RV E 4 P ORT I ON S . 1 1 / 2 KG T U R B OT ( C U T I N P ORT I ON S ) . HA L F ON I ON . 2 G A R L I C C LOV E S . 1 5 0 G M U S H R O OM S . 1 0 0 G C L A M S . 2 T B F LO U R . 1 L F I S H ST O C K ( H E AT E D ) . 1 / 2 L A L BA R I Ñ O W H I T E W I N E . W H I T E G R A PE S . S A LT . OI L

S E RV E 8 P ORT I ON S . 1 L ORU J O ( I TA L IA N G R A PPA I F N OT AVA I L A B L E ) . 1 7 0 G G R A N U L AT E D SU G A R . R I N D OF ON E L E MON C U T I N T O ST R I P S . 6 0 G W H OL E

T he por t of Vigo i s espec ially re now ned for the good and f resh qu alit y of local shellf i sh and f i sh . Vigo’s f i sh marke t supplies the mo st impor tant Spani sh marke ts.

C OF F E E B E A N S

T he re are many my th s and my ste r i es sur rounding the r itual of making que imada, the “f ire dr ink” of G ali c i a, which i s thoug ht to hav e or ig inated in anc i e nt times whe n the C elt s s e t tled in the reg ion of G alic ia . Althoug h thi s dr ink i s made w ith or ujo, a strong li que ur similar to g rappa, mu ch of the al cohol i s bur ned off in the f lames .

PR OP O S E D B Y D OLOR E S R OI S : For the pre paration of thi s dr ink, y ou w ill need a large f ire proof clay pot or bowl , s ealed or g laz ed on the inte r i or and a v e r y long-handled w ood e n spoon to stir the que imada. P lace the clay pot or bow l on a f ire proof table atop a cold BB Q g r ill . B e sure to hav e a large li d handy to put out the f lames . Pour approximately 4 Tb or ujo and 1 T b sugar into a small g la ss and stir to di ss olv e sugar. T he n , s e t a side. Pour the rest of the or ujo and re maining sugar into the cl ay bowl and stir. Add the le mon peel and coffee bean s and stir again . Pour the or ujo and sugar mi x ture f rom the g l a ss into a ladle and lig ht it on f ire . C are f ully mov e the ladle v e r y clo s e to the cl ay pot until the or ujo mi x ture in the pot catches f ire. Stir f requ e ntly until the f l ames tur n blue. S li d e the li d ov e r the pot to put out the f lames . S e r v e hot.

DOLOR ES R OIS

PR OP O S E D B Y D OLOR E S R OI S : Heat the oil w ith the f inely chopped onion and garli c. Add the praw n s, the clam s and the sliced mu shroom s and spr inkle w ith the f l our to ab s orb the oil and to thicke n the s au ce. Ne xt add the w ine and whe n mo st of it ha s e v aporated , add the turbot and the f i sh stock . P lace the di sh in the ov e n ( 1 9 0 ° C ) for 10 minutes. If desired it can be s e r v ed w ith steamed potatoes and gar ni shed w ith white g rapes.

V IG O S C OR N P I E S W I T H C O C K L E S E RV E 6 P ORT I ON S . 3 KG C O C K L E S . 7 5 0 G C OR N F LO U R . 2 5 0 G RY E F L O U R . 8 0 G C OM PR E S S E D F R E S H Y E AST . 3 ON I ON S . 2 G A R L I C C LOV E S . 2 T B S W E ET PA PR I K A . 1 T B C H OPPE D PA R S L EY . OL I V E OI L . S A LT

G ali c i an c ui sine i s w ell know n for the ir ‘e mpanada s’ , t y pical f illed pies w ith pork l oin , tuna or a s su cc ule nt ing redie nts a s cod w ith rai sin s, par tr idge or cockle.

PR OP O S E D B Y D OLOR E S R OI S : Make a pile w ith the cor n f lour and in the ce ntre make a hol e. D i ss olv e y ea st in 50 cl of w ar m w ate r. Add it, little by little, and w ork w ith y our hand s. Join the r y e f lour (minu s a handf ul) and knead again. Stir f r y the oni on s – roug hly chopped – parsle y, and the garlic clov es, f inely chopped , cook in a skill e t ov e r low heat, stir r ing occa sionally, until onion s are v e r y te nde r. S ea s on, ad d the sw ee t papr ika, stir f r y for 2 minutes and s e t a side. Wa sh the cockles, l eav ing the m 1 or 2 hours in cold w ate r and s alt. O pe n the m by steam in a cov e red pot and the n re mov e the m f rom the shell s. Grea s e a pie tray, spr inkle w ith a little r y e f l our and cov e r w ith a shee t of doug h made a s thin a s po ssible and stre tched w ith a rolling pin. Add the s au ce, cockles and cov e r w ith anothe r lay e r of v e r y thin d oug h. Br u sh w ith oil , spr inkle w ith r y e f lour and cook in the ov e n, preheated to 150° C for one hour.

P ORT U G A L YO U C A N TAST E T H E S E A I N A L MO ST EV E RY DI S H YO U E AT I N P ORT U G A L - A N D E S PE C IA L LY I N L I S B ON .

A TA S T E O F E U R O P E

N ORT H S E A

N ORT H AT L A N T I C O C E A N

LISBON

L I SB ON S BU L HÃO PATO C L A M S S E RV E 4 P ORT I ON S . 1 2 5 M L DRY W H I T E W I N E . 6 0 M L E XT R A- V I R G I N OL I V E OI L . 4 8 S M A L L HA R D S H E L L E D C L A M S , SU C H AS L I T T L E N E C K S ( L E S S T HA N 2 I N C H E S W I DE ) , S C RU B B E D W E L L . 2 L A R G E G A R L I C C LOV E S , C OA R S E LY C H OPPE D . 1 2 5 M L C OA R S E LY C H OPPE D F R E S H C I L A N T R O ( A B O U T 1 L A R G E BU N C H ) . 1 / 4 T S P B L AC K PE PPE R . 1 L E MON . AC C OM PA N I M E N T: C RU ST Y BREAD

T hes e clam s in garli cky broth w e re named af te r Bulhão Pato, a 1 9 thce ntur y Por tug u es e poe t. Althoug h hi s v e rs es hav e bee n l argely forgotte n , the di sh re main s popul ar throug hout Li s bon . S e r v e it a s the f irst cours e of an elegant meal or a s the main cours e of a lig ht lunch .

PR OP O S E D B Y M A N U E L A PAT R Í C I O : C ov e r the bottom of a w i d e s au ce pan w ith oliv e oil and s aute the sli ced garli c for 2 minutes . Ad d cl am s , the w ine and boil , cov e red , for 3 minutes . Spr inkl e c ilantro, and pe ppe r ov e r cl am s and boil , cov e red , until cl am s ju st ope n w i d e , 4 to 6 minutes . D i s card any cl am s that re main unope ned af te r 9 minutes . G e ntly stir cl am s , spread f resh l e mon jui ce and the n spoon into l arge shall ow s oup bow l s al ong w ith broth. S e r v e w ith a Por tug u es e dr y w hite w ine .

L I SB ON S B R A S C OD F I SH S E RV E 4 P ORT I ON S . 2 PAC K ET S P OTAT O C H I P S OR 1 KG F R E N C H F R I E S . 1 5 0 M L C H OPPE D PA R S L EY . OL I V E OI L . 1 5 0 G BAC A L HAU ( DR I E D S A LT C OD F I S H ) . 1 0 E G G S . G R E E N OL I V E S . M I L K . S A LT A N D PE PPE R

PR OP O S E D B Y M A N U E L A PAT R Í C I O : B e fore star ting any B acalhau rec ipe, y ou mu st f irst s oak the bacalhau f rom 24–48 hours (de pe nding on the siz e), chang ing the w ate r con stantly. B oil the f i sh for about 20 minutes, the n skin, bone and f lake. C ov e r the bottom of a w ide s au ce pan w ith oliv e oil and s aute the f inely sliced onion until tran spare nt, taking care that the onion does not go brow n. Add the f laked cod f i sh and stir for a f ur the r one to t w o minutes. To thi s mixture add the thin potato chip s w hi ch y ou can buy ready-made or pre pare y ours elf. Add the chips a little at a time , mixing w ell w ith the f i sh . O nce y ou hav e mix ed in the chips y ou should le t the w hole mixture rest until ju st be fore s e r v ing becau s e the f inal ste p should be compl e ted no more than 15 minutes be fore it i s s e r v ed . B eat the eg g s w ith a drop of milk and s ea s on w ith s alt and pe ppe r to ta ste and s e t a side. Ju st be fore s e r v ing, re tur n the s au ce pan to a low heat and stir con stantly to av oid the mixture sticking to the bottom of the pan. L e t the mixture heat throug h , the n add the beate n eg g and continu e stir r ing. L e t the eg g s cook but kee p in mind that the y mu st stay s of t and c reamy. T hi s i s a rapid ope ration. Pour the mixture into a dee p s e r v ing di sh and cov e r w ith chopped parsle y. D ecorate w ith oliv es, s e r v e and e njoy! S e r v e w ith a Por tug u es e y oung red w ine.

M A N U E L A PAT RÍ CI O

AT L A NTIC ALLIA NCE A TASTE OF EU ROPE A B B R E V IAT ION S :

T SP =

T E ASP O ON

ML =

MILLILITER

LITER

CL =

CENTILITER

PN =

PINCH

G =

GRAM

KG =

KILOGRAM (1000 GRAM)

TB =

TA B L E SP O ON

CM =

CENTIMETER

www.atl antic alliance.eu PLEAS

E SHA RE YO UR IO U S E X P E R IE NCE W US ON IT H ACEBO OK!

D E L IC

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