Wines
Farmers in the Midi-Pyrénées produce fresh grapes to make celebratory red
and white wine known as Floc de Gascogne. This drink was invented over four
centuries ago. Farmers and hunters also pick fresh mushrooms to supply the
restaurants with only the best ingredients. The Midi-Pyrénées claims that they are one of the earliest viticultural centres of Ancient Gaul. Viticultural means the science and production of grapesm. The wine production in the Midi-Pyrénées started in the first century, with Roman merchants transporting win to Bordeax and Northern parts of Europe. Vineyards were in the care of the local monks, who needed wine for religious purposes. The town of Galliac put roosters on the barrels of their wine, for recognition.
Traditional red wines made in Galliac are kept in fermentation fopr 8 to 10 years. "Primeur" wine is drank younger. The vineyards in Galliac cover 10,000 acres.
Influences
The Midi-Pyrénées has been heavily influenced by
Spanish cuisine. One example is an omelette, prepared with green pepper, red
pepper and ham. Truffle omelettes are also a hit in the south-west of france.
Dishes
One
of the most famous dishes in the Midi-Pyrénées is a casserole called cassoulet.
The cassoulet is a slowly cooked quite rich dish containing goose or duck, pork
sausages, mutton and white haricot beans. Cassoulet can be bought in a tin at
the local supermarket, but the cheap ones do not contain goose or duck as the
meat is quite expensive. Local geese and duck not only provide their meat for
cassoulet, but they also provide their specially fattened liver for foie gras.
Cheese
Cheese
Flocks
of sheep produce delicious roast, and the Roquefort; a blue cheese made from sheep
milk. This chees can only age in the natural Combalou
caves of Roquefort-sur-Soulzon. The cheese tastes tangy, and has a most texture.
The Rocamadour is another famous cheese from the Midi-Pyrénées. This cheese is made from hot goat's millk and traditionally comes from the Quecy Casses. This cheese is relatively small (which is why it is also known as the "Cabécou de Rocamadour"). The Rocamadour is an ivory-coloured cheese with a creamy texture that melts in the mouth. The Rocamadour is a cheese that can only be made from areas that contain only ten goats per hectare. The cheese also must mature in authentic cellars without any chemicals.
Recipes
The Rocamadour is another famous cheese from the Midi-Pyrénées. This cheese is made from hot goat's millk and traditionally comes from the Quecy Casses. This cheese is relatively small (which is why it is also known as the "Cabécou de Rocamadour"). The Rocamadour is an ivory-coloured cheese with a creamy texture that melts in the mouth. The Rocamadour is a cheese that can only be made from areas that contain only ten goats per hectare. The cheese also must mature in authentic cellars without any chemicals.Recipes
Duck cassoulet
Ingredients
- Serves 6
- 2 tbsp olive oil
- 1 large onion, roughly chopped
- 2 garlic cloves, peeled and crushed
- 500g dried haricot beans, soaked for
- 8 hours
- 2 small carrots, peeled and cut in half
- 1 stick celery with leaves
- 1 fresh bay leaf, a few parsley stalks and
- 1 sprig of thyme tied together
- 300g pork belly or kaiserfleisch, cut into large cubes*
- 1 whole fresh duck
- Salt and olive oil for seasoning
- 2 fresh pork sausages (toulouse or continental), cut into large pieces
- 3 sprigs fresh thyme
- 2 fresh bay leaves
- 1 cup dry white wine
- 4 ripe tomatoes
- salt and freshly ground pepper
- 1-1 1/2 cups fresh breadcrumbs
- 2 tbsp parsley, chopped
- * Use "salt pork" - salted, uncooked pork belly - if available.
Method
In a large
pot, heat the olive oil and cook the onion and garlic until lightly coloured.
Add the drained haricot beans, the carrots, celery, bundle of herbs and kaiserfleisch
(if you are using pork belly, first brown the pieces in a little oil in a pan).
Cover with cold water and bring to the boil. Skim off any surface scum and set
the heat to a moderate simmer. Cook for 1 - 1 1/2 hours until the beans are
tender. Remove the herbs. Strain, reserving the stock and season with salt and
pepper to taste.
Cut the duck
in quarters, off the bone. Sprinkle with salt and a little olive oil. Place the
duck, skin side down, on a rack, with a tray under it to collect and reserve
fat for later. Grill (under medium heat) for about 10-15 minutes, basting once
with the juices then turn over and grill for 10 minutes or until the skin is
crisp and brown. Cut pieces in half.
In a pan
with a little olive oil, gently brown the pieces of pork sausage.
To assemble:
Choose a deep, wide enamel or stoneware casserole dish.
Preheat oven
to 170C.
Layer half
of the bean, vegetable and kaiserfleisch mix in the bottom of the casserole
dish. Place half of the wine, herbs, chopped tomato, duck and sausage on top
and cover with the rest of the mix. Finish with the last of the duck and
sausage, tucking them into the beans a little, then pour over the reserved
stock. There should be just enough liquid to almost cover the beans (if there
isn't, add a little water).
Sprinkle the
breadcrumbs in a thick layer on top and drizzle them with 3-4 tablespoons of
the reserved duck fat. Bake uncovered for about 1 1/4 hours, until the crumbs
have formed a firm, golden crust.
To serve
Serve
directly from the pot with a sprinkle of chopped parsley.
Recipe for truffle omelette
One truffle is enough for four people. The truffle (fresh or preserved) should be soaked in brandy or cognac for a few hours or preferably overnight, before use. Preserved truffle needs less soaking time than fresh truffle, but still needs at least an hour.Peel and very thinly slice the truffle.
Beat four eggs with plenty of freshly-milled pepper, and a small dash of cream (1/5th of a cup full is plenty). Preferably, you will only add salt at the time of serving / eating rather than as part of the cooking, but this is not critical.
Fry the omelette gently. Butter is fine for this, but if you have some goose fat to hand that will be even better.
When the omelette is just starting to set, sprinkle over the truffle slices.
Serve with a little bit of salad, and try to stop your children pouring tomato ketchup on top.
