We thought we’d start the week with some inspiration in the kitchen. Whether you’re cooking for yourself, your family or chalet guests, if you’re tinkering on a single hob or you have a whole aga to play with, these recipes offer an easy way to produce meals that are different and delicious! The Hive Cookery School, which trains dozens of chalet hosts each year, very kindly shared some of their secrets – as did well-known Tignes restaurant Bagus. Follow their simple instructions and you’ll be able to create their restaurant-quality dishes at home!
Almond Trout with Steamed Vegetables – Bagus Restaurant
2 Fillets of trout with the skin 1 Lemon
40 g flaked almonds 30 g of butter
Flour Salt, pepper
Cook the steamed vegetables starting with the carrots, then the potatoes and finally the zucchini. Meanwhile, use absorbent paper to soak the moisture from the fillets of trout, then season and roll in flour. When the pan is very hot, melt the butter. Wait until the butter foams and drop in the trout, skin side down. Lower the heat and let the fish brown for about 5 minutes, depending on the thickness. Toss the almonds into the pan to dry. Then put them on top of the fish, pour over some melted butter and glaze with lemon juice. Season the vegetables with a slice of butter and sage.
Try out the excellent food at Bagus at their Savoyard Soiree this Thursday. Live music and all you can eat fondue – surely that’s all the ingredients of a fantastic evening!
See our event listing for more details.
Peppered Duck with Mushroom Ragout and Vanilla Mash – The Hive Cookery School
Serves: 12 Time: 20 mins cooking, 10 mins resting
Salt 3 tbsp cracked black pepper
250g lardons 150g mushrooms (chopped)
6 tbsp Port or Marsala (or red wine if others not available)
300g peas (defrosted) 300ml chicken stock (1 cube)
Preheat the oven to 180˚C.
Score the duck skin diagonally both ways and season with salt. Press the cracked pepper into the skin. Heat a frying pan over a high heat and add the duck breasts, skin side down. Cook until the skin is golden, turn the breasts over and cook for a further 30 seconds. Transfer to the oven and cook for 15 minutes or so, depending on size.
To make the ragout, pour off all but 1 tsp of fat from the duck pan, place pan back on the heat and cook the lardons for 3 minutes until crisp. Increase the heat, add the mushrooms and cook for 2 minutes. Add the Port or Marsala, the peas and stock, and simmer for 2 minutes.
When the duck is cooked (crispy skin, soft and pink in the middle), remove it from the oven and leave it to rest for at least 10 minutes, skin side up and wrapped in foil.
Carve the duck into neat slices and serve on top of the ragout. This dish goes especially well with mashed potato seasoned with a drop of vanilla essence.
Lemon & Lime Cheesecake – The Hive Cookery School
Serves: 10 Time: 20 mins to prep, 4 hours to set
160g Digestives (crushed) 450g cream cheese
70g butter (melted) 100g caster sugar
35g caster sugar 2 lemons (juice and zest)
1 lime (juice and zest)
Place the biscuits in a sandwich bag and crush them by bashing the bag with a rolling pin (or blitz in a food processor). Combine the crushed biscuits with the melted butter and sugar and mix well. Press into the bottom of a round, loose based tin, then chill in the fridge to set. If you don’t have a suitable tin, you can serve the cheesecake in individual ramekins or serving glasses.
For the topping, mix the cream cheese, sugar, lemon and lime juice and some of the zest (you can discard the rest). Beat together until light and fluffy. Take your base(s) out of the fridge and spread the topping evenly over the biscuit base. Chill in the fridge to set for around 4 hours.
Serve from the fridge, with some candied peel to decorate.