F&D Apr15 .pdf

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to FPN and
receive a free
pâté set from
Made in
Provence –
see p69


Christine Vidal’s Mijoté de Crevettes au Safran
Large prawns – approximately 150g per person
1 tablespoon olive oil
3 garlic cloves, crushed
3 shallots or 2 large banana shallots, chopped
1 small pinch Made in Provence saffron strands
(pictured, £4.50)

2 heaped teaspoons Made in Provence Tomato
Confit (pictured, £5.50)
1 small glass armagnac
1 small handful fresh coriander and/or small
pinch herbes de Provence
Freshly ground salt and pepper

Infuse the saffron in the armagnac
overnight, or for at least three to four
hours prior to assembling the dish.
Sauté the prawns in the olive oil for a
few minutes and allow the juices to
evaporate. Add the shallots, garlic and
seasoning. Pour in the saffron-infused
armagnac and cook for a further
minute or so until the alcohol has
evaporated. Stir in the tomato confit
and chopped coriander. Serve
immediately with good bread.

Natural FLUSH
Our dining table is pretty in pink
with April’s seasonal produce,
enhanced by some sweet treats
and a bottle of rosé


The season of this humble vegetable is well
underway. If you’re not keen on it too
pungent, try the ‘French Breakfast’ variety –
elongated and red-skinned with a white
splash at its root, it’s milder than other
summer varieties.
Radishes are rich in ascorbic acid, folic
acid and potassium, and a good
source of B vitamins.
In France they are
sliced lengthwise,
spread with butter
and salted, or
placed atop a
slice of buttered
baguette for a tartine.


Les Bastides de Ste-Marie
Côtes de Provence Rosé 2011
is a blend of Syrah, Grenache
and Cinsault grapes. Delicate
salmon pink in colour, it has a
complex floral nose with
flavours of fresh redcurrants
and raspberries and light
acidity. An elegant, easydrinking wine.
12.8% ABV.

This blushing stem is a bit of a Jekyll & Hyde
– it’s both a vegetable and a fruit. In France it’s
traditionally eaten in a tart, but a soufflé is a
lighter and equally pretty alternative – make a
thick purée of the cooked fruit, fold into
whisked egg whites and sugar and bake in
buttered ramekins. For an even easier pud,
swirl this confiture de rhubarbe rouge (£4.65,
lamaisondugourmet.com) into natural
yoghurt. La Maison du Gourmet was awarded
best jam maker in France in 2012.
Ladurée’s latest collection features the vibrant
fashion design of the late
Emilio Pucci. This limitededition box is covered in real
Pucci silk and contains eight
macarons delicately flavoured
with lemon and rose, evoking
the natural Mediterranean.
£24, laduree.com

April 2015 French Property News 89

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