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THIS SEASON'S RECIPE

BOOK A TABLE

CRÊPES À LA NORMANDE


DIRECTIONS

Romain likes to make his pancakes with beer as it makes them lighter instead of just using milk. 

Mix all the ingredients together in the same order as in the list above.

A few tips to make the pancakes better:

To avoid any lumps, pour the mix through a sieve.

Instead of just melting the butter, place it into a saucepan and let it become slightly brown - it will give a nice nutty flavour.

Don’t use the mix straight away, leave it to rest for one hour (because the gluten in the flour makes it elastic), then add some milk if it has become too thick

To cook use a thin, non-stick frying pan - the lower the edges are the better. Heat the pan on the gas and spread some oil (use a potato you cut in half, and prick it with a fork, dip the cut part into some oil and use it like a brush).

Pour some of the mix into the pan and spread it all over, leave it to cook for one minute, then flip it over and leave for another minute.

Crepes can be eaten with anything - jam, sugar, chocolate spread, but Romain’s favourite is to prepared them with caramelised apple flambéed with Calvados and a scoop of vanilla ice cream, or caramelised banana and rum.

To do this: In a frying pan melt 15gr of butter until golden, add your apple or banana in wedges, stir until they are slightly brown, add 15gr of Demerara sugar and flambé with a shot of Calvados or rum.

If you should experience any problems with this or any other of our future recipes please don't hesitate to contact Laurent at La Barbe on 01737 241966 or alternatively email us at: info@labarbe.co.uk

INGREDIENTS

250gr of flour
4 eggs
25cl of whole milk
25cl of beer
20gr of melted butter
1 drop of vanilla extract or 1/4 of a vanilla pod
1 pinch of salt

Canard Rôti au Thym et Miel au Bavarois de Poivrons Rôtis


DIRECTIONS

For the red pepper bavarois:
Roast the peppers in a very hot oven until the skin starts to burn slightly. Pan fry the diced onions in olive oil until translucent.

Peel the peppers and blend in a liquidizer with the onions, garlic, basil Worcester sauce and Tabasco.

Soak the gelatine leaves in cold water for 5 minutes, remove the leaves from the water and mix gently in the warm pepper mix.

Fold in the whipped cream, salt and pepper. Place this bavarois mix in individual pots lined with olive oil and place to set in the fridge for a minimum of 2 hours.

For the duck:
Cut the excess of fat from the duck breast, score the skin and season.
Pan fry the skin first for 2 minutes until golden brown, turn over and cook another minute, add the honey and thyme and roast for 4 to 5 minutes in a hot oven (200oc).

When cooked, remove the duck from the dish and make the dressing with the roasting jus, vinegar, sunflower oil, salt and pepper.
Unmold the bavarois, slice the duck and present in a plate with the baby leaves tossed in the honey dressing.

Bon appétit!

If you should experience any problems with this or any other of our future recipes please don't hesitate to contact Laurent at La Barbe on 01737 241966 or alternatively email us at: info@labarbe.co.uk

INGREDIENTS

2 duck breasts
2 tbsp honey
5 stems of fresh thyme
2 red peppers
1 small diced red onion
1 crushed garlic clove
4 basil leaves
2 Gelatine leaves
25cl whipped cream
1 tbsp olive oil
Salt pepper
3 drops Tabasco
5 drops Worcester sauce
2 tbsp red wine vinegar
6 tbsp sunflower oil
1 bag of baby salad leaves
Summer

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