FCC2: Entree et Plat

Roule au jambon

For my second cooking class (FCC2) in January, we had:

  • Apertif: Crackers and nuts
  • Entree: Roule au jambon
  • Plat: Paupiettes de poisson a la moutarde de meaux
  • Dessert: Minigateaux de riz aux raisins et sirop de caramel

For the rolled ham, you take 3-4 slices of ham and spread them with a creamy cheese (ours had garlic and herbs int it). Roll up the slices and then put them in the fridge for 1 hour. Afterwards, you take them out and slice them into rounds. At this point, you can refrigerate them again until your soiree or serve them.

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Here is a photo of our plat principal. I fell in love with the endive in this dish, and I have actually been looking for a good recipe for a while now since endive is so popular in France.

Effiloche d’endives

    8 servings
  • 1 kg of endives (~2 lbs)
  • 2 lemons
  • 100 ml of white port wine (~1/3 cup)
  • 100 g of butter (13.33 tbsp)
  • 50 to 100 g of sliced almonds (50 g=1/2 cup)
  • 1 tsp of sugar
  • Dash salt and pepper

Finely slice the endive into about 5 cm slices. Melt the butter on a low heat and then add the endive. Sprinkle on the lemon juice, port wine, salt and pepper. Then let the mixture cook for 10-15 minutes covered.

When it is finished cooking, uncover and add the almonds and sugar, and then reduce the juices completely (over medium heat).

This dish can be prepared well in advance and reheated before serving and is recommended with white meats.

Bon appetit!

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