Saturday, July 31, 2010

Armagnac is a great way to test if your smoke detectors are still working!

Filet Mignon de Porc Flambé a l'Armagnac

Try this easy and scrumptious recipe at home but please ensure that all necessary precautions are strictly adhered to. Not for the faint-hearted. The author accepts no responsibility for melted cooker hoods or any other fire damage.

Take a pork fillet(s) and massage the little fella(s) in the juice of a lemon, some soy sauce and a generous glug of honey. Season with freshly ground black pepper and place in a warmed oven (180 degrees) for about 25-30 minutes on a low-sided metal dish/pan. This can be done in advance.

Meanwhile roast some chopped, oiled and seasoned potatoes or boil up some rice and prepare a simple sauce (we had pan-fried Mushrooms with Yellow Courgettes with Crème Fraîche, Honey and Armagnac).

Lift the fillet into a warmed, oiled pan, pour over a couple of shots of Armagnac and approach slowly with a lit match!



Thursday, July 29, 2010

Gascon Coffee with Armagnac

I had my first at Auberge Les Caprices d'Antan, Lannepax but what does your 'Gascon Nuit' look like and can you beat this stylish and contemporary effort (below)?
























I'm looking for pictures of your creations - can you better this or the current leader Emily? Any more takers for the prize (20cl) bottle of 10 yr old Bas Armagnac?

If you've not tried this wonderful concoction before then you're missing a real treat! Armagnac blends with cream so perfectly you'll probably never use an Irish Whiskey again!

See my Facebook page for more details....

An Armagnac fit for ET to take home...

A new entry on my list of tried and tested: Baron de Sigognac – Bas Armagnac 10 Years.

Baked Cheesecake with Armagnac soaked Prunes and Armagnac Custard

Utterly simple, this creamy and delicious pudding is a must. Best with an Armagnac-infused Crème Anglaise.

250g Digestive Biscuits
125g Butter
500g Fromage Nature (Type St. Moret)
125g Crème Fraîche
125g Sugar
1 Tsp Vanilla Extract
2 Eggs
200g Roughly chopped Prunes soaked in a little Armagnac
Icing sugar to decorate or, if you prefer, chopped walnuts

1. Preheat your oven to 180 degrees.

2. Place the butter in your cake tin (24 cm) and melt for a minute or two in the warming oven while you finely crush the biscuits.

3. Place the crushed biscuits in a bowl, pour in the melted butter and mix well. Return the mixture to the cake tin and press down to form a firm base.

4. Place the soaked-prunes on top of the base and pour any remaining Armagnac into a mixing bowl.

5. Add the Fromage Nature and the Crème Fraîche to the Armagnac and mix together with a fork until well combined. Add the sugar, the vanilla extract and the eggs and whisk again to create a creamy mixture. Pour/spoon oven the prune covered base.

6. Level the mixture and bake in the centre of your oven for around 45 minutes.