Delphine’s recipes and other ideas …

At Brane, we want lovers of our wines to be able to create and share memorable tasting experiences in their own homes. The possibilities for incredible pairings are endless; these recipes are a great way to begin discovering.

Chestnut soup, soft-boiled quail eggs, smoked bacon crisp

Ingredients (4 people):

400 g cooked chestnuts
12 quail eggs
4 bacon slices cut very thin
2 shallots
40 cl vegetable stock
20 cl liquid cream
35 g butter
Thyme, bay leaves, garlic
Salt and pepper

In a pot, melt the butter.
Add the shallots, herbs, garlic, salt and pepper. Cook for a few minutes then add the chestnuts and mix well.
Pour the vegetable stock in the pot and leave cooking for 15 minutes.
Out of the stove, add the liquid cream and mix the preparation.
In a very hot oil pot, plunge the bacon slices for a few minutes until crispy.
In a salted boiling water pot, plunge the quail eggs and cook for 6 minutes. Then take them out and peel the shell off.

For the garnish:

1 slice of sliced bread
1 bacon crisp
Few leaves of parsley

Pour the soup in a plate/bowl, place the soft-boiled quail eggs and the bacon crisp and sprinkle a few garlicked bread crumbs and chopped parsley on the top.

Serve hot.

Roasted quail with spices, mango sauce
Potato mille-feuille, truffle emulsion, braised sweet salad

Ingredients (4 people):

4 quails
4 small potatoes
2 sweat salads
1 truffle
Truffle oil
5 cl liquid cream
Spices
Salt and pepper
1 ripe mango
2 shallots
30 g butter
25 cl veal stock
1/2 teaspoon curry

Peel the potatoes and slice them very thinly with a mandolin. Brush 4 ramekins with truffle oil and place the potato slices on the top of each other. Cook in the oven for 30 min at 150°.

With a siphon make a truffled emulsion with the liquid cream. Reserve.

In a pot, cook the shallots in the butter for 2 minutes, then add the mango pieces, curry and veal stock. Cook for 10 minutes over a medium heat and mix the preparation.

Bruch the quails with oil and spices, salt and pepper. Cook in the over for 25 minutes at 180°.

Cut the sweet salads in two pieces. Heat a saucepan without fat and cook the sweet salads on their flat side for a few minutes.

Finally set the plates and sprinkle a little bit of chopped truffle on the top.

Orange flavoured pana-cotta with pear gazpacho

Ingredients (4 people):

Panna cotta

400 cl liquid cream
50 g sugar
4 edible gelatine leaves
1 orange

In a pot, bath the edible gelatine leaves in cold water for 10 minutes.

Bring the liquid cream with the sugar and orange zests to the boil, then add the edible gelatine leaves in it.

Fill up 4 ramekins with the panna cotta, leave cooling down and then place them in the fridge for minimum 4h.

 

 

Pear gazpacho

2 pears
100 g sugar
25 cl water
1 vanilla stick

Make up the syrup with water, sugar and the vanilla stick.

Peel and empty the pears then cook them in the syrup for 20 minutes. Take the vanilla stick out and mix the preparation. Leave cooling down.

Once colder, place the gazpacho on the top of the panna cotta and serve.

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