France Culinary Travel Diary

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Le Fermier

France Culinary Travel Diary – Intro

I wanted to do something different on the blog for the next few weeks, which is to turn it into a diary of my travels through France, with a culinary twist of course! The Madame and I are starting in Aix-en-Provence, moving west through,Marseille, Montpellier, Carcassonne and Toulouse, and then north through the amazing Dordogne region, Bordeaux, Poitiers, Orléans and ending in the City of Lights, Paris.

I’ll be trying to find the favourite local haunts and the best coffee, both short blacks, which are the standard order in France and lattés (to satisfy the Madame who dreads the “café au lait”). I’ll also be highlighting regional dishes from along the route and where I can, whip up a little something in the kitchen.

Le Fermier

 

Porc a la Normande ( slow cook pork fillet in cider and Calvados)

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Normandy is located in north west of France. Normandy is well known for their apple cider, lamb and their beef, but I think most people would know Normandy for their famous cheeses such as Camembert, Livarot , Pont l’Évêque and Brillat-Savarin. As you can tell with this recipe cream is an important ingredient in “Normand” cooking . Normandy is also the biggest producer of oysters, mussels and coquille saint Jacques( scallops) in France. Normandy was  the home of the author of one of the first French cuisine cookbook ” Le Viandier” , Guillaume Tirel known as “Taillevent”.

For the pork ragout :

–          2 Pork fillets or diced pork

–          4 Shallots

–          ¾ litre Apple cider

–          400g Sliced mushroom

–          1 glass Calvados ( Apple brandy)

–          3 Apples

–          200 ml Crème Fraiche

Method: Heat up your pot on high heat with a bit of olive oil then add half of the meat. Cook until it starts to colour then take the meat out and repeat the process with the rest of the meat• Put the meat back in the pot and add the calvados and “Flamber”•  Add the shallots and  colour them for a few minutes•  Add the peeled and diced apples, cover with cider, season with salt and pepper and cook on low heat for 30-40 minutes• Add the sliced mushroom and cook for a further 15-20 minutes• Before serving add the crème fraiche . Reduce the sauce if necessary.

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For the “ Tomates Provencale” ( Provencale tomato)

–          5  vine tomato

–          ½ Bunch continental parsley

–          4 garlic cloves

–          ½ cup bread crumbs (optional)

Method:  Cut the tomatoes in half sideways and place them on a roasting tray • Crush the garlic, chop the parsley and mix them together• Drizzle the tomatoes with extra virgin olive oil, season with salt and pepper• Sprinkle the garlic and parsley over the top and roast at 180 degree celcius for 10-12 minutes.

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