Recipes serve 4
SAUSAGES, ONIONS AND POTATOES
Like our own Irish stew, this is a simple dish that succeeds only because of the quality of the ingredients. Use large pork (or sometimes pork and beef) sausages, the kind found in good delicatessens rather than butchers. They are called "doits" in France. Italian pure pork sausages are similar. You could also use cooking chorizo.
4 large pure-pork sausages
1 tbsp butter
2 tbsps oil
3 onions, peeled and sliced
4 large potatoes, cut into 1cm slices
glass white wine
1 litre chicken stock
Lightly colour the sausages in the butter and oil over a moderate heat for 10 minutes. Add the onions and continue cooking for a further 15 minutes. Don't be tempted to skimp on this stage; long and slow is the only way.
Add the potatoes, season well with salt and pepper and cook for five minutes, turning two or three times so the potatoes are well coated. Add the white wine, allow to boil for five minutes and then add the chicken stock. Bring to the boil slowly, turn the heat down and simmer gently for an hour, or until the potatoes are cooked. By this time the liquid should have reduced by about half. You are aiming to end up with quite a lot of juice, but it doesn't want to be too sloppy. If you are not happy, pour off the liquid, reduce it over a high heat and then return to the rest of the ingredients. Check seasoning and serve. Mustard goes well with this.
TARTIFLETTE AU REBLOCHON DE SAVOIE
1kg waxy potatoes, peeled and cut into 1cm slices
150g bacon, cut into lardons
200ml creme fraiche
1 Reblochon
Preheat the oven to 180 degrees/gas four. Combine the potatoes, bacon and creme fraiche in a shallow, oven-proof dish. Slice the cheese and lay over the top. Bake for 30 minutes or until it is brown and bubbling and the potatoes are cooked. A salad is likely to be all you need with this.
BAKED EGGS AND EMMENTAL
butter
4 eggs
100g Emmental, grated
100ml creme fraiche
1 dessertspoon mustard
Preheat the oven to 180 degrees/gas four. Butter four ramekins generously. Combine all but one tablespoon of the Emmental with the mustard and creme fraiche. Season well with salt and pepper. Divide equally into the ramekins and drop an egg into each one. Sprinkle the remaining Emmental over the top. Place the ramekins in a roasting tin and add boilng water to come half way up the sides. Cover with tin foil and bake in the oven for 25-30 minutes or until the eggs are just set. Crusty bread and a salad to accompany.
PEARS BAKED IN GAMAY
This grape makes a wine which is light and focused, without being too fruity. Ideal for a dish where you want that attribute to come from the pear.
4 pears, peeled
2 cloves
1 stick cinnamon
1 bottle Gamay
100g sugar
juice and zest of a lemon
Combine the spices, wine and lemon juice and zest, bring to the boil and simmer for 10 minutes. Slide the pears in and continue cooking for 30 minutes or until they are tender.
Remove the pears and reduce the liquor for 20 minutes. Return the pears to the liquor. Allow to cool and serve with cream or creme fraiche.