- How to stock up and cook locally Hi ! and you, where do you come from ?
WHAT DOES EATING LOCAL MEAN ?
How are you doing ? Phew...
It’s always fresher when the product has been made closer to you !
This butcher is nice, don't you think ?
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Yes, I almost want to stay !
...
It’s great to buy your products from a small producer !
WHAT DOES EATING LOCAL MEAN ?
Where were you born ?
Behind a wooden board, on straw... And you ?
I don't really know... I only saw a big and noisy warehouse... It’s important for animals to be reared in good conditions !
Shorter distances, good quality of life, smiles and a relationship with other people...
what more could you ask ??
is about consuming raw or processed foods from local producers and artisans. When you eat local, you provide work for farmers and food producers in your local area: livestock farmers, market gardeners, cereal growers, cheesemakers... butchers, bakers, cured meat producers, caterers, ice-cream makers, cake producers, fishmongers, cooks, greengrocers, etc...
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MADE IN LOCAL - THE RECIPES
SARDINE RILLETTES MARKET • 1 tin of sardines • 20 g butter • 1 tablespoon crème fraîche • 1 tablespoon cider vinegar • 1 shallot • A few fresh chives • 5 peppercorns
Drain the sardines. In a mixing bowl, crush them using a fork before adding the softtened butter, cream and vinegar. Mix. Finely chop the shallot and chives. Add them to the salad bowl. Season. Set aside in the fridge.
You can use fresh fish for this recipe: mackerel, bream, trout, salmon, and more...
BEETROOT PIE MARKET - SERVES 4 • 700 g potatoes • 500 g uncooked beetroot • 200 ml milk • 1 clove of garlic • 1 onion • ¼ bunch of parsley • 80 g grated Gruyère cheese • 20 ml sunflower oil • Salt • Pepper
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MADE IN LOCAL - THE RECIPES
SCOTCH EGG MARKET • 5 eggs • 300 g of butcher's sausage meat • ¼ leak stem • 1 sprig of thyme • Lemon zest • Salt • Pepper • 50 g flour • 80 g dried breadcrumbs or ½ a stale French stick • Frying oil
You can vary the recipe by cooking softboiled eggs (6 minutes in boiling water and then cool them in water). The egg white will be firm and the yolk runny.
When making the disks, wet your hands and shape the sausage meat using your palms.
Hard-boil four eggs for 10 minutes and peel them. Ciseler finement le blanc de poireau et le mélanger avec la chair à Finely chop the leak stem and mix it with the sausage meat, thyme and lemon zest. Season. Divide the sausage meat mixture into four portions and pat each piece out into the shape of a disk. Place the egg into the centre of each piece and gather up the sausage meat to cover the egg completely. Next, coat them one by one, first in the flour, then in the beaten egg and then in the breadcrumbs. If you don’t have any breadcrumbs, you can blend the (rather say “a stale”) stale French stick. Place the eggs into a fryer for 8 minutes at 160°C. Enjoy cold as a picnic or warm with a salad.
Boil the potatoes and then mash them (rather say “boil and mash the potatoes”), adding the milk. Peel and slice the beetroot and onion. Fry the onion in oil and add the beetroot. Season and cook for 20 minutes. Add the crushed garlic and chopped parsley towards the end of cooking. In a greased dish, layer the mash potato, beetroot and grated Gruyère cheese. Bake at 200°C for 20 minutes.
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MADE IN LOCAL - THE RECIPES
BEETROOT, PUMPKIN & GOATS' CHEESE TARTE TATIN MARKET - SERVES 4 • 400 g peeled pumpkin or butternut squash • 1 teaspoon olive oil • 1 sheet of puff pastry • 225 g tiny beetroot • 40 g crumbed goats' cheese • ¼ bunch of parsley
Sprinkle with cropumpebld edparsley. goats' cheese and ch
Preheat the oven to 200-220°C. Chop the pumpkin into 2cm (rather say 1 inch ?) cubes, place them in a dish and drizzle with half the olive oil. Season with salt and pepper. Roast for 25 minutes. Set aside in a dish and leave to cool for 10 minutes. Grease a pie plate and line the sides and bottom with greaseproof paper. Roll out the puff pastry and cut it slightly bigger than the pie dish. Peel and halve the beetroot. In the dish, arrange the beetroot flat side down followed by the pumpkin. Cover with the puff pastry, press it down gently and brush with oil and bake for 20-25 minutes. Set aside to cool for 5 minutes before turning it out on a serving dish.
VEGETABLE STICKS & FROMAGE FRAIS MARKET • Carrot, cucumber, courgette, celery, mushrooms, black or pink radish... depending on the season • 250 g fromage blanc or yoghurt • Herbs or spices • Salt • Pepper
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Peel the various vegetables and cut them into sticks. Prepare the fromage blanc with the herbs and season with the spices.
onal producees: as se d an n io at in Use your imfiaglling and create other quich to vary thesh, vegetables and more… fi
MADE IN LOCAL - THE RECIPES
TOMATO SOUP MARKET - SERVES 4 • 500 g tomatoes • 20 ml balsamic vin egar • 40 g brown sugar • 2 sprigs of basil • 1 small onion • 1 large clove of ga rlic • 1 tablespoon of tom ato purée • Salt • Pepper
QUICHE
Serve this soupeadwiththat thin slices of br with garlic have been rubbedand then and olive oil e oven. crisped up in th
Halve the to them skin sidmae todoeswn anond aput baking tray. rinkle with balsamic vinegSp and chopped baarsil, , branowd nthsuengar season. Roast at around 150°Cfo. r 10 minutes Finely chop the onion and garl ic. Gently fry them in a lit tl e oil before adding the roaste tomatoes, tomato purée and d splash of water. Reduce over a medium heat for 10 minutes a and then blend.
MARKET - SERVES 4 FOR THE SHORTCRUST PASTRY • 250 g flour • 125 g butter • 1 egg • Salt FOR THE SAVOURY CREAM MIXTURE • 500 ml whole milk (or 250ml semiskimmed milk and 250 ml cream) • 4 eggs • Salt • Pepper • Nutmeg FOR THE GARNISH • 100 g smoked lardons • 100 g grated cheese • 20 ml oil
In a mixing bowl, make a well in the flour. Incorporate the soft butter, egg and salt and mix. Make the pastry into a ball and leave to rest for 20 minutes. Roll out the pastry with a rolling pin, place in a pie plate and set aside in the fridge. In a mixing bowl, mix the eggs and milk. Season. Flash fry the lardons in oil without drying them out and discard the fat. Distribute the lardons and grated cheese evenly over the pastry. Pour the savoury cream mixture over the lardons and grated cheese. Bake in the oven at 180°C for 25-30 minutes.
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MADE IN LOCAL - THE RECIPES
MARINATED CHICKEN CURRY WRAPS WITH CRUNCHY VEGETABLES MARKET - SERVES 4 FOR THE WRAP DOUGH • 200 g white flour • 50 g buckwheat flour • 25 g butter • 125 g tepid water • 2 g baking powder • Fine salt • Grape seed oil FOR THE GARNISH • 180 g carrots • 180 g cucumber • 180 g heirloom tomatoes • 400 g chicken breast • 40 g butter • Chervil • Grape seed oil • Curry powder • Turmeric powder • Salt • Pepper • Garlic FOR THE VINAIGRETTE • 50ml apple juice • Sugar (if the apple juice is too acidic) • ½ teaspoon of fish sauce • Coriander
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Mix all the ingredients in a bowl. Knead until the dough is supple. Divide into 6, sprinkle with flour and roll out into discs. Cook them in the oven or lightly oiled pan. Chop the tomatoes, carrots and cucumber into julienne strips and set aside. Marinate the chick breast in the oil, spices, chopped chervil and pepper for 25 minutes. Drain. Brown the chicken in butter. Continue to cook on a low flame. Brush the wraps with a little marinade and heat them in twos as you assemble them. Set aside in a warm oven. Chop the coriander and mix all the ingredients together. On a board, take a warm wrap and arrange the julienne vegetables, the chicken cut in half lengthways and a few chervil sprigs. Finish with a little vinaigrette, roll the wraps and use a little water to seal the edge.
Help !
Slice the wrap at an and arrange it on a plangle with a salad and vinaigreate tte.
MADE IN LOCAL - THE RECIPES
SAVOURY CHEESECAKE
Slice the ch that has been eediseppcaedkein using a knife warm water.
MARKET - SERVES 6/8 • 200 g breadcrumbs • 100 g butter • 175 g Stilton • 175 g cheddar • 6 eggs • 450 g cream cheese • 200 ml cream • Parsley • Black pepper
Line the cheesecake tin with greaseproof pape. Mix the breadcrumbs with the melted butter and a pinch of ground black pepper. Tip the mixture into the tin and press it down. In a mixing bowl, mix all the other ingredients together and pour the mixture into the tin. Bake in the oven at 150°C for around 30 minutes. To see whether it is cooked: shake the pan gently, the centre should remain firm. Serve hot or cold with a green salad.
VEGETARIAN LASAGNE MARKET - SERVES 4 • 500 g seasonal vegetables • 250 g pasta sheets • 50 g grated cheese • 200 g passata • Olive oil • Salt • Pepper FOR THE WHITE SAUCE • 1l milk • 40 g butter • 40 g flour • Salt • Nutmeg
Wash and chop the vegetables into small cubes. Cook down the vegetables by braising them with olive oil. Season. Make the white sauce Make a roux: in a pan, melt the butter. Take the pan off the heat and add the flour, mixing constantly using a whisk. Bring the milk up to the boil and pour it over the roux while stirring the mixture. Season. In an oven dish, assemble the lasagne in layers: pasta sheets, vegetables, white sauce, pasta sheets (repeat this until the dish is full). Finish with the passata and grated cheese. Bake at 180°C for around 40 minutes.
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MADE IN LOCAL - THE RECIPES
CHICKEN BURGERS ES 4 MARKET - SERV , hite, farmhouse • 4 bread rolls (w ur yo at on wh etc. depending bakery sells) ATED CHICKEN FOR THE MARIN easts br en ick • 400 g ch rlic • 2 cloves of ga • Dill • Chives ey • Flat-leaf parsl seed oil e ap gr ml 0 15 •
ISH FOR THE GARN t 'Chioggia' • 1 small beetroo rrot ca ck bla le/ rp • 1 pu h dis • Black ra y • 1 stick of celer lad sa d ixe •M H HERB PESTO FOR THE FRES sh herbs (basil, • ½ bunch of fre , chervil, etc.) ey rsl pa af flat-le rlic ga • 3 cloves of onds • 20 g ground alm oil ve oli ml 0 • 15
icken breastchsoppeandd Trim the chem marinate thic anind thoil.e herbs, garl tables. Peel and wasinhtoththe invegeslices. Chop them dry and season the Pick, wash, salad. pesto ingredients to Blend the rb make a he pesto. s and Fry the chicekebun rgbrerea. st assemble th half and Cut the br.eaGd arronillssh inwith the toast themtables, pesto and sliced vege . salad leaves
You can serve the burgers with sticks of seasonal vegetables (carrots, celery, radish, black radish, courgette, etc.) and a yoghurt- or fromage frais-based sauce with herbs. Hop !
Oh ! it's cold !!
• Salt • Pepper
You can also use beef or veal. Simply ask your butcher to mince the beef, which you can then mix with the fresh herbs.
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MARKET - SERVES 4 • 500 g pumpkin • 2 shallots • 1 leak stem • 20 g butter • 500 ml chicken stock • 300 ml cream • 50 g hazelnuts • Salt • Ground pepper
MADE IN LOCAL - THE RECIPES
BEETROOT & BROCCOLI VERRINE
Please, wait !
MARKET • 250 g cooked beetroot • 250g broccoli • 60 g butter • 500 ml cream • Balsamic vinegar • Chervil • Salt • Pepper
Blend the red beetroot with a dash of whipped cream and balsamic vinegar. Season and add a little chopped chervil. Blanch the broccoli in salted water, then cook it in the cream. Season before adding the butter and blending. Layer a verrine with the beetroot purée and then the broccoli purée.
CREAM OF PUMPKIN SOUP WITH HAZELNUTS
You can serve To do this, use thsmisall disvehrras an appetizer. Add a little volume withinehas and straws. of dry-cured smoked balfcoan. slice
Finely chop the shallots and leak. Sweat them in the butter until transparent. Add the pumpkin, chicken stock and half the cream. Season and simmer for 30 minutes. Blend. Crush the hazelnuts. Whip the remaining cream until thick and season. Layer the pumpkin in a verrine, then the cream and finish with a sprinkling of hazelnuts.
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MADE IN LOCAL - THE RECIPES
CHICKEN NUGGETS & KETCHUP MARKET - SERVES 4 • 400 g of chicken breast cut into strips or large cubes • 100 g croutons • 2 eggs • 80 g flour • 1 tablespoon of herbs • Salt • Pepper FOR THE KETCHUP • 175 ml cider vinegar • ½ teaspoon of ground coriander • ½ teaspoon of cinnamon • 6 tablespoons of Demerara sugar or brown sugar • 800 g cherry tomatoes • ½ teaspoon of salt • 2 teaspoons of mustard powder • 1 clove of garlic (crushed) • 2 tablespoons of tomato purée
Cut the chicken into strips and set aside in the fridge. Crack the eggs in a mixing bowl and beat them. Tip the flour into a mixing bowl. In a mixing bowl, break up the bread by hand or using a blender, and then season with salt, pepper and chopped herbs. Coat the pieces of meat, first in the flour, then in the beaten egg and then in the breadcrumbs. Oven cook at 180°C in a lightly oiled dish for around 15-20 minutes or until golden. In a heavy saucepan, add the vinegar, coriander and sugar, and cook with the lid on until the sugar has dissolved. Add the rest of the ingredients and bring the pan to boiling point. Reduce the temperature and simmer with the lid on, stirring regularly, for 30 minutes. Take the pan off the heat and leave to cool. Blend. Sieve the ketchup and set aside in the fridge.
APPLE TART If the ketchup is too liquid, put it back on the heat and reduce. If needs be, mix a little corn flour with a little water and add to the pan to thicken.
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MARKET - SERVES 4 • 250 g puff pastry • 1 egg • 4 apples • 60 g brown sugar • 40 g butter • Vanilla ice cream
out four 10cm discs. Roll out the puffcoparestthryeman,d haculvet them and cut them Peel the apples, into slivers. pastry, brush with beaten egg and cover Prick the puff in a rosette shape. with the apples with the brown sugar and brush the Melt the butter apples. minutes. Bake in a hot ovooenp (18of 0°vaC)nillaforice10cream. Serve with a sc
MADE IN LOCAL - THE RECIPES
s recipe using You can maksee asthional fruit. other MARKET - SERVES 4 • 500 ml milk • 500 ml cream • 1 vanilla pod • 150 g sugar • 12 egg yolks • 500 g red fruit
MILK SHAKE Heat the milk and cream, add the vanilla pod (split in half and seeds scraped out) and leave to infuse. Beat the egg yolks and sugar. Add the beaten egg yolks and sugar to the milk and cream mixture. Cook the mixture until it coats a spoon (84°C) and cool. Transfer to a container and lightly freeze. Blend the red fruits and ice-cold creamy mixture. Serve in a tall glass with a straw and garnish with some red fruit
APPLE & BLACKBERRY CRUMBLE MARKET - SERVES 4 • 4 apples • 150 g blackberries • 100g caster sugar • 50 g flour • 50 g brown sugar • 50 g rolled oats • 80 g butter
For a crunchier crumble, cook the fruit and crumble topping separately. Sprinkle the crumble topping over the fruit before serving.
Peel the apples and chop them into large cubes. Butter an oven dish, fill it with the apples and blackberries and then sprinkle with 50g of sugar. Prepare the crumble mixture by mixing together the soft butter, flour, brown sugar and rolled oats until the mixture looks like breadcrumbs. Sprinkle the crumble mixture over the fruit and cook in the oven for 10 minutes.
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MADE IN LOCAL - THE RECIPES
VEGETABLE BRUSCHETTA WITH SAINT DONAN CHEESE MARKET - SERVES 4 • 4 slices of bread (farmhouse, granary, etc.) • 50 ml olive oil • 1 onion • 2 cloves of garlic • 1 small stick of celery • 1 aubergine • 1 red pepper • 1 courgette • 10 g capers • 3 sprigs of basil • 1 sprig of chervil • Salt • Pepper • 100 g Saint Donan cheese
Peel and wash the vegetables. Dice them and fry each vegetable separately (so as not to overcook them) in olive oil, making sure they still have some bite. Put the vegetables in a mixing bowl and add the capers, chopped basil and chervil. Season. Top the bread with the vegetables, add a thin slice of cheese and drizzle with olive oil. Cook in a hot oven for 5 minutes.
When will we arrive ?
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This dish can be served as an appetizer by using small slices of bread, or as a starter alongside a salad with frizzled bacon.
T FRENCH TOAS wl. MARKET bread • Slices of stale • 3 eggs • 500 ml milk • 80 g sugar • 30 g butter
a mixing botogether. Crack theegeggsgs, suinto gar and milk Beat the mixture. e th to in d ea br e th ip D er. Fry in a pan with butt
MADE IN LOCAL - THE RECIPES
FISH PIE WITH HAMPSHIRE ROSE CHEESE Peel the potatoes, cut them into chunks, put them into a pan of cold, salted water and bring to the boil. When cooked, mash the potatoes, add a dash of warm milk and season them with nutmeg and salt to taste. Poach the fish in the milk for around 5 minutes. Remove the fish from the pan and keep the liquid for making the sauce. In a saucepan, melt the butter and add the flour to make a roux. Let it cool slightly. Add the milky liquid and whisk. Cook for 3-4 minutes and season with salt, pepper and chopped dill. In an oven dish, put the fish and sauce and spread the mash potato on top. Finish scattering the cheese over the mash potato. Finish off in the oven for around 10 minutes.
MARKET - SERVES 4 FOR THE MASH POTATO • 1 kg potatoes • 100 ml milk • Salt • Nutmeg FOR THE FISH MIXTURE • 700 g fish fillet • 50 g flour • 50 g butter • 750 ml milk • ¼ bunch of dill • 150 g Hampshire Rose cheese • Salt • Pepper
companied by a This dish cadn wbeithaclemon vinaigrette. seasonal sala
MARKET • 480g flour • 30 g backing powder • 90 g butter • 90 g sugar • 270 g milk • 1 egg
SCONES
Mix the flour, baking powder and soft butter cut into small chunks. Mix the milk and sugar and then combine the two mixtures and knead the pastry. Roll out the pastry to a thickness of 2.5cm. Use a round pastry cutter to cut out the scones, brush with egg and bake in a hot oven at 200°C for 10-12 minutes. Scones are best enjoyed with strawberry jam and lashings of clotted cream !
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WHAT IS DEAL ? This guide has been produced as part of the European DEAL project (Promoting Economic Development through Local Food). The project, supported by the European cooperation programme Interreg IV A France (Channel) England, has provided an opportunity to implement initiatives aimed at supporting local food production, processing and consumption. More informations on : www.deal-project.eu
HOW THE RECIPES WHERE COLLECTED ? The recipes have been collected from various partners : • The Soil Association, as part of the competition organised for the Big Food Event, a public event about local food. • Solent Education Business Partnership • Highbury College, in conjunction with workshops organised with teachers and pupils in the catering section. • Urban community of Alençon • La Cité du Goût et des Saveurs, as part of the activities it runs with the public and professionals in the food sector.
This culinary book has been realised by the Cité du Goût et des Saveurs from Côtes d'Armor. Cité du goût et des Saveurs is a service of the Côtes d'Armor Chamber of Trades and Crafts.