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with smooth tannins and a hint of oak and vanilla. Bon Appétit!
Lamb Steaks with Armagnac and Red Port Sauce Serves 2 Ingredients: 1 tbsp mild olive oil, two good knobs of butter 2 lamb leg steaks (approximately 200g per steak) Fleur de sel and freshly-ground pepper, to taste 2 tbsps Armagnac, 125 ml red port 1 tbsp balsamic vinegar, 1 clove of garlic, minced 1 small sprig of rosemary, needles finely chopped
Important tip: For a beautifully browned, juicy steak, it is essential that you dry off your meat with kitchen paper and that it comes to room temperature before cooking.
Method: Heat up a large frying pan and add the olive oil and a knob of good butter (not margarine, just plain, full-fat butter). Season the meat on one side with salt and plenty of freshly-ground pepper. Once the fat is hot, add your meat (seasoned side down) and turn the heat down just a little. Depending on your meat's thickness and your liking, you'll probably need to give them about 2-3 minutes per side. Try not to touch the meat a lot while it is cooking, just shake the pan a little every now and then.
Season the other side of your steak and turn it over using a pair of tongs, never with a fork or you will risk losing precious juices. Cook it just a little shorter than the first side. Remove the lamb steaks to a warmed plate and cover with foil while you make the sauce.
First, add the Armagnac to the pan and follow with the port and the balsamic vinegar. Scrape up all the browned bits at the bottom of the pan and let the sauce bubble for a minute or two. Add in the garlic and rosemary and cook for a few more minutes. Swirl in the second knob of butter, transfer the lamb steaks back to the pan and give them a final minute of cooking time with the lid on. Serve them with the sauce.
Golden Sautéed Turnips Serves 2
Ingredients: 500g turnips, 1 tbsp mild olive oil good knob of butter Fleur de sel and freshly-ground pepper
Method:
Peel the turnips, cut them in rough chunks, cook them in salted water for about five minutes and drain. Heat up a large frying pan and add the oil and butter. When the fat is hot, add the drained turnips and season them well with salt and pepper. Sauté them over a medium- high heat for about 10-15 minutes or until beautifully browned.
Francophile to the core, Paola Westbeek is a food writer and recipe developer. Besides writing, she also offers cooking lessons and organises culinary/creative vacations in Burgundy together with her husband. For more information
visit:
www.ladoucevie.nl.
The photos are the work of her husband, Hans Westbeek, a photographer, filmmaker, epicure and of course, Francophile. For examples of his work, visit:
www.mediamedia.biz."
.. a vibrantly youthful wine..
The next edition will be available in June 2012
info@gasconylocal.com
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