Contents
Starter: savory waffles with mushrooms
For 12 waffles
2 eggs
65 cl of milk
500 g chestnut flour
1 teaspoon of baking powder
60 g of melted butter
Fried mushrooms
1 kg of mixed mushrooms
Olive oil
Chestnut whipped cream
200 g unsweetened chestnut puree
1 liter of liquid cream
Prepare the waffle dough. In a salad bowl, pour the flour and the baking powder. Dig a well, then add the milk, melted butter and eggs. Mix until you obtain a smooth paste, without lumps. Leave to rest for 1 hour.
Meanwhile, brown the mushrooms in a pan with a little oil. Add salt and pepper. Book. When ready to serve, arrange the warm mushrooms on the waffles.
Flora Mikula’s little extra: you can add a poached egg (3 minutes cooking in vinegar water) and decorate this dish with a chestnut whipped cream.
Chestnut whipped cream: mix the chestnut puree and the liquid cream. Add salt and pepper. Pour the preparation into a siphon. Add two gas cartridges. Place in the refrigerator for 2 hours.
Main course: Peking duck with spices and couscous with raisins
For 6 persons :
1 large duck
3 tablespoons of acacia honey
3 teaspoons of 5 spice blend
10 cl of lemon juice
1 quince
Fresh grapes
Semolina
300 g of semolina
50 g of blond raisins
Combine honey, spices and lemon juice. Place the duck in a baking dish and pour this preparation over it. During cooking, water it regularly. At the end of cooking, add the grapes and the quince slices. Serve with semolina.
Flora Mikula’s little extra: you can quickly cook the semolina in the microwave. Pour it into a bowl and cover it with cold water. Add a drizzle of olive oil, raisins and salt. Film the salad bowl. Spend 5 minutes in the microwave. When ready to serve, use a small ramekin to present the semolina in a dome shape, then arrange the cut duck.
Dessert: roasted figs
For 6 persons :
6 big figs
6 tablespoons of dried fruits (pistachios, almonds, etc.)
A little orange blossom
30g butter
10 cl of lemon juice
5 cl of orange blossom
Cut off the top of the figs, taking care to keep the cap. Empty the inside, mash it with a fork and keep the fruit shell. Stuff the figs with the flesh and dried fruits. Cover them with their hat. Put them in the oven, basting them regularly with the honey mixture, melted butter and lemon juice. Serve warm with a scoop of vanilla ice cream.
Flora Mikula’s little extra: prepare a real stuffing by mixing pistachios, almonds and walnuts. Mix this mixture with the flesh of the fruit and add orange blossom. Fill the figs with this preparation.