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PALOURDES & PRAIRES

21/2/2016

Palourdes and Praires

Digging the beach sand for salty delicacies is one of my passion.
I can't stop digging out from the salted sand the local clams called Palourdes and Praires
I do have a special tool made in Brittany and it is just perfect !
Here is how I cook Palourdes and Praires in the most simple way.

Ingredients :

Fresh Palourdes or Praires
A small bouquet of parsley
Fresh pepper
Fresh thyme
Olive oil

Methods

If you buy it, be sure that they are closed, not broken, it is a proof that it is fresh.
Wash them with a lot of fresh water, don't soak them.
Throw them in a big pan with 1/2 glass of water on medium heat.
Add the parsley finely chopped.
Shake the pan vigorously several times.
It will take approx. 3 minutes
Once they are all opened, drain the palourdes.

You can eat it strait away with few drops of olive oil, drizzled with fresh thyme
(flowers as well) and fresh pepper.

Buddy it up with fresh pasta or fresh green salad.

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BIGORNEAUX

21/2/2016

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If holidaying in Brittany in the North western extremities of France you will see people seriously digging the
beach sand when the tide is low. What are they doing ? They dig out from the salted sand, Bigorneaux, Bulots and Praires.
Starting smallest first, the Bigorneau. There are tiny little sea snails, periwinkles in black shells will say Jamie Oliver :)
Tranquil herbivore who lives under rocs they eat algae and are low in calories but very high in magnesium and Potassium.
The only way how to extract the sweet flesh is a pin. To get the flesh you have to first take off the hard skin
protecting the insides.
Dipped in garlic mayonnaise these are delicious little delicacies.

Ingredients:

for two

1l of perfumed water with thyme, laurel, a lot of pepper, salt and any herbs you can think off
300 grammes of fresh Bigorneaux.
A small bowl of mayonnaise with garlic

Method

Soak the bigorneaux into a bowl full of freshwater for at least 2 or 3 hours to let them get rid of the sand.
Change the water two times.
Throw the bigorneaux onto a big pot of cold perfumed water.
On medium heat, wait until the water boil.
As soon as the water is boiling, stop the heat.
Add a cold glass of water to stop the heat.
Let the bigorneaux in the water and let it cool ( 3 or 4 hours)
Drain the bigorneaux and let them in the fridge until it is time to eat it.
buddy it up with a mayonnaise

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APPLE TART

21/2/2016

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APPLES TART

Ingredients :

3 Tablespoons butter (2 for the compote and 1 to butter the tart mould)
4 large apples peeled, cored, quartered and cut into 1/2inch cubes for the compote
2 medium apples, peeled, cored and cut in thin layers.
1 Pastry tart base (Puffy)
3 Soupspoons of brown sugar
Sprinkle vanilla on the top if you wish
Mix 1 teaspoon of nutmeg in the compote if you want a subtle flavour

Methods

Preheat the oven to 220.
Grease a quiche or tart tin with a bit of butter.
Line the tin with the pastry and trim off any surplus, fill with dry beans and bake
for 13-14 mins. (if you notice holes or cracks, patch up with leftover pastry trimmings)
While the pastry cooks,

Prepare the filling

In a large pan, heat the butter over high heat.
When hot, add the apples and cook until soft, about 15/19 mins
Add one or two soupspoons of water.
Add 3 soupspoons of brown sugar and a small cloud of Nutmeg.
Stir often to ensure an even golden brown color.
Place the compote into a blender and blend to a fine puree or use any tool you have.
The apple mixture should be moist but not soupy. If there is too much liquid, transfer the mixture to a fine-mesh to drain off the excess.
You can mix different fruits like pear, 1banana or summer fruits, make sure the apples are in the bigger quantity.
Once the compote is cool, arrange it on top of the pre-cooked pastry and level it to shape a perfectly even layer.
Display the layer of raw apples on top in a traditionally manner or as you like.
If you would like to design the top apples layers, you need to cook the apples in a pan with a little bit of butter and wait until they turn soft and very lightly brown.
It will be easier to curve without breaking them.
Place the tart in the oven and bake until golden, 30 to 40 minutes at 180/200 C
Serve warm or cold with vanilla Ice cream and a glass of Champagne

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PALOURDES & PRAIRES

BIGORNEAUX

APPLE TART

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