"Simplicity is the ultimate sophistication" LdV

Monday, 17 October 2016

SAINT-MARCELLIN AND APPLE PARCELS (Chaussons de Saint-Marcellin et de pommes)

SAINT-MARCELLIN AND APPLE PARCELS
(Chaussons de Saint-Marcellin et de pommes)


In France, we tend to do a lot of filled-parcels. We normally use "Bricks" which are a little bit less fragile than Filo pastry. You may find some "Bricks" in oriental shops though... Saint-Marcellin is a typical French goat cheese not too strong but enough to be cooked with. I have eaten once those parcels in a French "ginguette" (a kind of bistro near a river), and I recreated it straight away the day after! Try to made your apple compote, it is so much better. Find the recipe here.









SAINT-MARCELLIN AND APPLE PARCELS
A quick glance in your kitchen...

In your fridge
Saint-Marcellin
Filo sheets
Apple compote
Butter

In your cupboard
Shallots
Honey
Olive oil

SAINT-MARCELLIN AND APPLE PARCELS
Serves 2


100g 3,5 oz of shallots
2 generous tbsp of honey 
1 Saint-Marcellin cheese cut in half
4 filo sheets 
4 tbsp of apple compote (home-made for me) 
A little bit of melted butter
Olive oil for the pan

In a pan, fry the shallots with a little bit of olive oil for 5 minutes.
Pre-heat your oven to 210°.
Take 2 sheets of filo pastry, placing one on top of the other and lightly brush with melted butter.
Place 2 tbsp of apple compote, 2 tbsp of shallots, half a Saint-Marcellin and drizzle with 1 tbsp of honey near the top of the filo pastry.
Fold-up  very carefully the filo from side-to side over the filling to make a kind of triangle (or a wrap) parcel.
Seal the end closed with a little bit of butter.
Place on a baking tray lined with baking paper.
Repeat with the remaining parcel.
Cook for 15-20 minutes.



Chaussons de Saint-Marcellin et de pommes 


Pour 2 personnes 
100g d’échalotes

2 généreuses CAS de miel

1 Saint-Marcellin coupé en deux

4 feuilles de brick

4 généreuses CAS de compote de pommes (maison pour moi)

Un petit peu de beurre fondu
Huile d’olive pour la poêle

Dans une poêle, faites revenir les échalotes dans un petit peu d’huile d’olive pendant 5 minutes.
Préchauffez votre four à 210°.
Prenez 2 feuilles de brick et placez-les l’une sur l’autre. Badigeonnez de beurre fondu.
Déposez dessus 2 CAS de compote, 2 CAS d’échalotes, la moitié du Saint-Marcellin ainsi qu’1 CAS de miel.
Repliez délicatement sur les côtes la brick afin de former un triangle (ou un chausson).
Fermez le triangle avec du beurre fondu.
Répétez le processus pour le second triangle.
Les placer dans un plat chemisé de papier sulfurisé.
Enfournez pour 15-20 minutes.

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