Saturday's dinner. The main was entirely improvised on the fly! Turned out as one of my best Saturday experiments. Clafoutis; divine dessert and so easy to make!
1. Pork tenderloin in persillade with Jerusalem artichokes
The tenderloin; A "persillade" is more often done on lamb, but it went extremely well in this dish too. Brings extra taste and looks to the plate and it's simple to make.
- quickly sear the meat in a hot pan in oil/butter. Remove from the pan and let cool. Keep juices that come out to add to the sauce.
- cover the meat with a nice layer of Dijon mustard.
- make a mixture of stale bread, fresh parsley, s&p, optional a tiny bit of fresh garlic. Blitz into sort of a crumble.
- roll the tenderloin in this breadcrumb mixture. Tap gently.
- put in a hot oven, covered with aluminum foil for 8-10 minutes. Then remove foil and cook until done, in this case another 5 minutes.
(it's good to learn to feel by squeezing gently how far the meat is done)
- rest the meat for at least another 5 minutes; this will tenderize the meat nicely and will prevent the meat juices from flowing out when cutting the meat.
The Jerusalem artichokes; I kind of prefer the French name, topinambours, pronounce toh-pea-nahm-boor, with the emphasis on "boor". This is a variation I came up with on gratin Dauphinois.
- peel them, cut in thin slices and cook in salted water with a bit of white vinegar added until nearly done
- butter an oven dish and add half of the slices
- make a 50/50 cream/milk mixture with s&p and nutmeg added. Pour over the topinambours
- add the rest of the slices plus cream mixture until nicely covered and bake in a hot oven for 20-30 minutes or until the top starts to brown.
The broccoli; blanched in water then cooled asap in icewater. Reheated in butter, shallot, s&p, nutmeg.
- simmer portwine with a chopped shallot and an equal amount of red wine, a bit of sugar and a little red wine vinegar. Let it turn into almost nothing that looks like a syrup.
- add the same amount of veal stock as you had put wines in the sauce and let reduce.
- monter au beurre; simply add a not too large chunk of cold butter and swirl the pan, away from the heat, until dissolved. Keep warm on very low heat.
2. Clafoutis with prunes
A classic clafoutis is made with fresh cherries but is also made with preserved ones and even a variation of fruits like plums or pears. Here I used preserved plums (halves) in a light syrup. A clafoutis has no pastry and is served slightly warm or cold.
- pour the syrup in a saucepan and let reduce until nicely thickened. Leave to cool.
- warm 200 ml cream with a vanillapod (scape the seeds out first). Leave to infuse, then add 120 ml of milk. Remove the vanillapod.
- mix 4 eggs, 50 g fine sugar, 70 g flour and 30 g of almond powder. Mix well and add the cream mixture.
- pour in a mold (I always use a glass one for clafoutis; no leakage guaranteed). Add the halved prunes; I add them one by one, starting from the edge, prunes cut side up.
- bake for 30-35 minutes or until done.
- sprinkle with icing sugar and serve with the reduced syrup
Edited by ChrisBelgium - 12/1/13 at 5:18am