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Breadcrumbs with Chorizo and Black Grapes

A hearty dish to fight off the cold! Plus, it's a brilliant way to use up bread that's gone a bit stale. Ingredients for 4 people 500g day-old bread (two or three days old works best). 50g water (to moisten the bread). 8 cloves of garlic. 150g red chorizo (diced very small). 150g lean bacon (diced very small). 100g extra virgin olive oil. 1 tsp sweet paprika. chopped parsley. 150g black grapes. Preparation Crush the bread, but don't turn it into dust — you want to see the crumbs. Dampen it by sprinkling with the water, then set it aside in a bowl covered with a damp cloth. In a deep frying pan, heat the oil and sauté the garlic — 6 cloves peeled and chopped very fine, and 2 left whole, unpeeled, just crushed. Before the garlic has a chance to brown, toss in the chorizo, bacon, parsley, and paprika. Fry everything together, stirring constantly, for about 5 minutes. Now add the bread and mix well with a wooden spatula so it soaks up all that lov...

Brûlée Lemon Cream Tart

 


ingredients

  • 50g butter.
  • 250g sugar.
  • juice of 2 lemons.
  • grated zest of 1/2 lemon.
  • 4 whole eggs.
  • 4 sheets neutral gelatin.

for the sweet shortcrust pastry:

  • 300g pastry flour.
  • 230g cold butter.
  • 50g sugar.
  • 1 pinch of salt.
  • 2 egg yolks.
  • 2 to 3 tablespoons whole milk.

you'll also need:

  • 2 to 3 tablespoons sugar for caramelizing.
  • 1 baking pan, 20x28cm.
  • parchment paper.

preparation

To make the sweet shortcrust pastry: In a large bowl, mix together the flour, salt, and sugar.
Add the cold butter, cut into small cubes, and keep working it with your hands until the mixture looks like coarse sand.
Now add the egg yolks and once they're mixed in, add the milk one spoonful at a time — you might need 1, 2, or maybe 3 tablespoons.
The less you handle this dough, the better it'll turn out.
Once you can shape it into a ball, wrap it up and pop it in the fridge.
You can keep it there anywhere from an hour to a couple of days.
To make the tart: Heat your oven to 180°C, with heat from both top and bottom.
Roll out the dough between two sheets of parchment paper until it's about 1cm thick.
Transfer it into your baking pan, keeping the parchment underneath.
Prick the dough all over with a fork, then lay another piece of parchment on top and fill it with pie weights to keep the pastry from puffing up while it bakes.
Bake for 15 minutes, then carefully remove the weights and top parchment and keep baking until the crust turns golden.
To make the lemon cream: Soak the gelatin sheets in cold water.
Melt the butter in a small saucepan — you don't want it to boil, just melt gently. Take it off the heat, then stir in the lemon juice and zest, the sugar, and finally the eggs, beaten as if you were making an omelet.
Set the saucepan over a double boiler and stir constantly until the mixture thickens nicely.
Squeeze out the softened gelatin and stir it in, then let the cream cool down a bit.
Pour the lemon cream over your baked crust and stick it in the fridge to set — give it at least four hours.
Right before serving, dust the top with sugar and caramelize it with a kitchen torch.

I hope you enjoy it!
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