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The story behind a recipe by Hélène Darroze…

September 2021

Michelin-starred chef Hélène Darroze works her magic on flavours and loves to share them. And we have one of her authentic recipes especially for you, our dear readers, so you can bring a regional speciality together with summer fruit in an explosion of flavour. A recipe from her latest book “Chez moi” published by Editions du Cherche Midi.

If you haven’t heard or you missed the interview in our second issue of Pulpe, our guest of honour is the South Western French gastronomy icon and dazzles with Michelin stars in both France and Britain.

All it takes is a bit of magic and a trip to the local market to bring a bit of Hélène Darroze home. Get your apron on chef!

Pulpe has picked a recipe so you can stock up at Langon Market and follow in the chef’s footsteps when she comes to visit her Michelin-starred uncle. But don’t worry if you don’t go to Langon, Bazas, Sainte-Foy-la-Grande or Cadillac because Gironde is jam-packed with local markets!

When you’re on the Garonne riverbanks, it’s easy to find 6 pêches de vignes and 6 spicy black puddings for the main followed by a few gariguette strawberries and cannelé cakes for dessert. All that’s left is to head home and get to work in the kitchen.

 

Apron on? Preheat your oven to 180° and wash your peaches. Don’t peel or pit them.

Here’s Hélène’s sweet and sour recipe:

“”Basque country black pudding roasted with flat peaches””

  • 6 spicy black puddings
  • 6 flat peaches
  • 50ml olive oil
  • 5ml cider vinegar
  • Fleur de sel salt
  • Timut pepper

Place the black puddings and peaches in an oven dish. Drizzle with olive oil. Season peaches with fleur de sel and Timut pepper. Bake for approx. 20 mins (depending on how ripe the peaches are) until the black pudding starts to burst and the peaches are melt-in-the-mouth.

Remove from the oven and put the black puddings and peaches in a serving dish. Put the oven dish on a high heat on the hob and deglaze with vinegar. Use a spatula to remove all the brown bits and leave to reduce and thicken for a few minutes. Pour the sauce over the black puddings and peachesthen dive in!

If you liked that then you’ll love the rest of the chef’s spring and summer recipes!

 

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