For 2 flank steaks Fry 6 chopped shallots over a medium heat. When the shallots are golden, add 1 glass of red wine. Season with salt and pepper and leave to reduce. Fry the steaks to taste. Before the steaks are cooked, add the shallot sauce to the pan. Non-contractual photo
Serves 2 : Drain 120g of crab meat and press it into a sieve to make sure it is completely dry. Hard boil 2 eggs. Make a mayonnaise with 1 egg yolk, 2 teaspoons of lemon mustard, salt, pepper and sunflower oil. Combine the crab with the mayonnaise and 2 tablespoons of ketchup. Blend the… Continue reading Crab cocktail with long shallots
Fry 2 finely chopped long shallots in 50ml of vinegar. Reduce then remove from the heat. Tip away any excess vinegar then add 100ml of dry white wine. Reduce then remove from the heat. Tip away the remaining white wine and leave to cool. When the mixture is cold, return to a very low heat… Continue reading Beurre blanc sauce with long shallots
Serves 4 Finely chop 2 echalions and fry them in a pan with butter until they turn golden. Add 3 medium leeks, sliced. Cook over a high heat for 5 minutes then cover and reduce the heat for 10 minutes. Cut 300g of fresh salmon into pieces. Cut 150g of soft goat’s cheese into cubes.… Continue reading Fresh salmon, leak and echalion quiche
Finely chop 5 or 6 Breton pink onions. Sweat them in a pan with some butter, salt and pepper. When the onion is gold in colour, add 1 teaspoon of honey and 5 tablespoons of sugar and let it caramelise. If the onion sticks to the bottom of the pan, deglaze with some white wine.… Continue reading Breton pink onion chutney
Serves 2. In a salad bowl, put: 150g salad leaves, 2 sliced avocados, 1 finely sliced red onion, 250g cherry tomatoes cut in half, 200g crumbled feta cheese. Season with salt and pepper. Make the dressing separately: 6 tablespoons of olive oil, 2 tablespoons of lemon juice and a teaspoon of mustard. Non-contractual photo
Serves 4 Finely chop 4 medium yellow onions and fry them in a pan with some butter. Add curry powder and cumin. Cut 4 chicken breasts into pieces and add them to the pan. When the meat starts to colour, add 2 to 3 table spoons of low-fat fresh cream. Season with salt and pepper… Continue reading Chicken and yellow onion curry
Serves 4 Remove the heads from 24 large raw prawns. Put 2 tablespoons of olive oil in a saucepan and gently fry 2 sliced white onions. Before the onions get golden, add the prawn heads and fry over a high heat, stirring continuously. Add 3 tablespoons of tomato purée, a pinch of paprika and 330ml… Continue reading Pan-fried prawns with white onions
Fry 3 Roscoff onions in a little olive oil and then add 150g diced ham. Fry gently for 5 minutes then turn out on to a pastry base. In a bowl, beat together 3 whole eggs with 200ml of crème fraîche, 1 teaspoon of grated nutmeg, 1 bunch of parsley finely chopped, salt and pepper.… Continue reading Roscoff onion tart with ham and parsley
Serves 4. Slice the tops of 4 large tomatoes and remove the flesh. Roughly chop the tomato flesh and put it in a bowl. Peel and finely chop 4 Breton pink garlic cloves and add to the tomato flesh in the bowl. Season with salt and pepper and mix well. Put the mixture into the… Continue reading Tomato surprise with pink garlic
SAS Daniel CADIOU
La Ferme du Band – 151 route du Band
29440 PLOUZÉVÉDÉ – FRANCE
ZA Convenant Vraz
22220 MINIHY-TRÉGUIER – FRANCE
Tel : +33 2 98 69 99 17
