Recipes to try at home!

Ingredients (for 4 people):

• Shortcrust pastry
• Lean smoked bacon
• 4 eggs
• 1 bowl of crème fraîche
• 1 pinch of nutmeg
• Salt and pepper

Method:

• Line a large pie tin with shortcrust pastry
• Beat four eggs with crème fraîche (1 bowl) and a pinch of salt, pepper and nutmeg.
• Add the small pieces of lean smoked bacon, sautéd in butter
• Pour it all into the pastry
• Cook in the over for arounf 25 minutes

Preparation: 20 minutes

Cooking: 40 minutes

Ingredients (for 6 people):

• 1 tenderloin of roast pork
• 750 g. of Metz mirabelle plums
• 50 g. of butter
• 2 tablespoons of cognac
• ½ glass of water
• 1 tablespoon of caster sugar
• Salt and pepper

Method:

• Season the pork with salt and pepper
• Heat the butter in a casserole dish and brown the meat in it
• Throw away the fat from the cooking
• Add the rest of the butter and leave it to cook on a low heat, uncovered, for 25 minutes
• Remove the meat and keep it warm
• Wash and stone the mirabelle plums
• Deglaze the casserole dish with the cognac and a bit of water, add the sugar
• Bring it to the boil, add the mirabelle plums and continue cooking for 5 minutes
• Cut the meat into thick slices Put them on a plate surrounded by the mirabelle plums and coat it with the sauce

Ingredients (for 6 people):

• 1 shortcrust pastry
• 750 g. of stoned mirabelle plums
• 50 g. of butter
• 100 g. of caster sugar
• 1 egg

Method :

• Roll the shortcrust pastry out on a greased baking tray and prick the bottom
• Arrange the mirabelle plums
• Melt the butter and the sugar on a low heat
• Take it off the heat, add the beaten egg
• Pour on the plums
• Cook it in the oven on gas mark 5/6 (170°C) for 35 to 45 minutes

Method:

• Prepare a caramel with the cooking juice from the mirabelle plums and the sugar
• Add a knob of butter
• When the caramel lightly browns, add the stoned plums
• Leave them to coat in the sugar and put the vanilla ice cream on top

Serve immediately and flambé with a good mirabelle liqueur

A traditional Pâté Lorrain normally requires several hours of marinating, but you can make a quicker version by skipping the marinating step and adding a little extra seasoning.

Ingredients (for 4 people): 

• 250 g pork neck, finely diced
• 250 g veal, finely diced (or all pork if you're in a hurry)
• 1 roll of pure butter puff pastry
• 2 finely chopped shallots
• 2 cloves of garlic, chopped
• 1 small bunch of chopped parsley
• 1 sprig of thyme or a pinch of dried thyme
• 10 cl dry white wine (Riesling or Gris de Toul if you have it)
• 1 egg (yolk for glazing, white for the stuffing if desired)
• Salt, pepper, nutmeg (optional)

Preparation:

• Preheat the oven to 200°C and prepare the stuffing
• Mix the meat, shallots, garlic, parsley, thyme, salt, pepper, a little nutmeg and the white wine
• Leave to rest for 15–20 minutes at room temperature to allow the flavours to blend
• Assemble the pie
• Roll out the puff pastry on a baking tray; keep a little pastry aside to make a lid if the rolling pin is large
• Drain the meat roughly (so as not to soak the pastry) and form a roll in the centre, leaving a 4–5 cm border
• Fold the pastry over the filling and seal the edges with a little egg white or water
• Make one or two small holes in the top and score a light grid pattern with a knife

Glazing and baking:

• Glaze the top with beaten egg yolk (and a spoonful of milk if desired)
• Bake for 40–45 minutes at 200°C until the pastry is golden brown; reduce the temperature to 180°C if it browns too quickly
• Serve warm with a well-seasoned green salad for a complete meal