It looks like autumn has finally set in. As I type, it’s raining outisde, the leaves of my cherry tree are finally turning, and there’s a different kind of chill in the air that wasn’t there last week (even on those days I had to throw on a sweater before walking Pastis). It’s the kind of chill that definitely announces the end of summer and makes you want to do things like light the fireplace, drink hearty red wines, fill the house with the glow of candles, sip hot apple tea and cook seriously delicious, stick-to-the ribs food. Food infused with a variety of warming spices and rich flavors.
This salad is delicious as a light lunch or starter. The warm, creamy goat’s cheese pairs wonderfully with the crisp, juicy chunks of apple and the salty pops of bacon. Serve the salad with a refreshing Sancerre for yourself and someone you love.
Last week I made the most delicious tuna rillettes: light yet wonderfully creamy and spiced with just the slightest touch of aromatic curry and punchy piment d’Espelette. It was gorgeous with slices of fresh baguette and a chilled glass of Chardonnay. I’m convinced you will love it too, so without further ado, here’s the recipe!
Makes enough to fill a 370g jar
- 1 can of tuna (160g) in sunflower oil, well-drained
- 125g mascarpone
- 1 shallot, finely chopped
- 2 tsps chopped chives
- juice of ½ a lemon
- 1 tsp curry powder
- fleur de sel
- freshly grated pepper
- piment d’Espelette
Put all of the ingredients (except the piment d’Espelette) in a small food processor and blitz until smooth. Transfer to a jar and garnish with a little piment d’Espelette and some chopped chives. Keeps well for 2-3 days.
One of my favorite treats at the Thursday evening market in Duras is the pizza Landaise. Topped with duck magret and mushrooms, drizzled with a bit of chili oil and washed down with a local rosé. Last week, after a mad craving, I tried to recreate it in my own kitchen. Nothing fussy. Just a ready-made pizza dough topped with a few tasty ingredients.
- 200g duck magret
- fleur de sel
- freshly-grated pepper
- 1 roll of ready-made pizza dough
- 150ml of your favorite tomato sauce
- 100g Gruyère, grated
- 100g sliced mushrooms
- 1 red onion, halved and thinly sliced
- 1 ½ tsp dried oregano
- chili oil, if desired
Preheat the oven to 200°C and line a baking tray with baking paper. Cut a crisscross pattern with a sharp knife on the skin of the duck magret, season with salt and pepper and fry skin side down in an ungreased frying pan. Turn the duck after 3 minutes and give it another 3 minutes on the other side. Allow to cool briefly and slice thinly. Lay the pizza dough on the baking tray and top with the tomato sauce. Follow with the Gruyère, sliced duck breast, mushrooms, onions and oregano. Allow to bake for about 20 minutes. Cut into slices and serve with chili oil if desired.