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Spring Starter with Baby Broad Beans and Foie

Ingredients - 1 jar of baby broad beans in oil. - 1 shallot. - 2 artichokes. - Quail eggs. - Caramelized balsamic vinegar. - Salt. - Olive oil. - Duck liver mi-cuit (semi-cooked foie gras). - Toasted bread slices. Method Drain the broad beans in a colander to remove all the oil, but save 2 or 3 tablespoons for later. To make the mi-cuit, follow the recipe here . Heat a splash of oil in a pan and sauté the shallot along with the cleaned, chopped artichokes. Season with salt. A couple of minutes before you take it off the heat, toss in the beans and let everything finish cooking together. Set aside to cool. For the poached eggs — you can see how it's done in the photos (in one shot, the yolk might look broken, but that's just the reflection on the plastic wrap; it should stay whole) — lay a piece of plastic wrap over a small cup, drizzle on a few drops of oil, crack the egg into the center, add a pinch of salt, twist the plastic wrap cl...

Stuffed Potatoes with Meat, Mushrooms, Peppers and Hard-Boiled Eggs


Ingredients

  • Three large potatoes.
  • 150g ground pork.
  • Two hard-boiled eggs.
  • One beaten egg.
  • 1/2 red bell pepper.
  • One spring onion.
  • 100g mushrooms.
  • Salt.
  • Freshly ground black pepper.
  • Extra virgin olive oil.
  • 80g grated Parmesan cheese.

For the tomato sauce:

  • 400g ripe, firm tomatoes.
  • 3 tablespoons extra virgin olive oil.
  • Salt.
  • Oregano.

Preparation

To make the tomato sauce: Peel the tomatoes, remove the seeds, and chop them into very small cubes.
Put them in a microwave-safe glass dish, season with salt, sugar, oregano, pepper, and oil.
Cover the dish, pop it in the microwave, and cook for 15 minutes on full power.
Rinse the potatoes well and, without peeling them, place them in a pot covered with cold water.
Boil them for 30 to 35 minutes, check that they're cooked through, then take them off the heat.
Before peeling them, let them cool completely — if you handle them while they're hot, they'll fall apart more easily.
Once they're cool, peel and hollow them out.
For the filling: Season the ground pork with salt and pepper, then fry it in a hot pan with a good splash of oil.
Remove the meat from the pan and, in the same oil, sauté the onion (chopped very fine), add the diced pepper, and when everything's nearly cooked, toss in the mushrooms cut into small pieces.
Mix in the cooked meat and the hard-boiled eggs, chopped into bits. Cook for another minute, then off the heat, stir in the beaten egg.
Stir it well so the egg gets absorbed into the filling.
Fill the potato halves with the mixture and place them on top of the tomato sauce.
Sprinkle the grated cheese on top.
Pop them in the oven and bake just until the cheese melts and turns golden.
Bring them to the table while they're still bubbling.

Enjoy!
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