The Organic Car Crash

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Montsarrac Séné Brittany ( Photo by my friend Jacques Ducoin, edited by Hungry Breton)

I don’t know if any of you have ever driven off a cliff and lived to tell the tale? Well I did. I wasn’t driving though; it was just the Universe putting four actors in a play, act 1, scene 1 taking place in our favourite dive, “The Cactus”. It was a normal Friday evening in July 1994, Sergio and I were sitting at the bar enjoying a few glasses of Pilsner, listening to “22-Pistepirkko”, a Finnish band who played within these stone walls only a year earlier. Good times. Little did I know that in a few short months I would be on my way to Ireland and little did I know that a couple of hours later I would find myself waist deep in sea water and mud…

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Bara-Kornekoú with Stewed Apples and Custard

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“Bara-Kornekoú” with thick custard and stewed apples

“Bara-Kornek” means “bread crescent”in Breton. A Hungry Breton’s creation…

To celebrate the apple season and the end of September, I wanted to do something a bit special. Also to illustrate my previous story I posted a couple of days ago, “Boxin The Fox”, when I had to raid an orchard as I was so hungry on the road… I hope you will like it, this is not a traditional recipe, rather original… You never know, it might enter a Traditional Breton cookbook one day?

First, I decided to make a nice flaky pastry, cut them into discs, fill them with homemade thick vanilla custard ( or Crème Patissière) and gently stewed cubed apples from the garden… This is how it went!

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We’ll always have Derry

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The Puzzle

It was a few years ago to the date, August 2010 in Dublin airport. I was picking up my Uncle and his wife for what was going to be their first visit in Ireland; the second time only I was going to meet him. This was a special moment, a reunification after so many years of tears and sorrow, questions unanswered and self inflicted silences. By hugging each other in the busy terminal, we were finally making peace on behalf of our own stubborn late mothers, unaware of the tragedies that had unfolded before our time, keepers of only a few pieces of a puzzle, fragments of broken lives; this jigsaw was going down!

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Cherry Flan Tart

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Cherry Tart

As promised, here is the recipe for my Cherry Flan Tart( or is it Cherries Flan tart?), featured in one of my previous post a couple of days ago in “The Cherry Picker”.We are right on cherry season, so many memories, especially in my Grandparents’ house, climbing the tree by the terrace and gorging ourselves with this wonderful summer treat! Before you ever start to do this dish, make sure you taste the cherries first. If they lack zing or a bit of body, you can soak them in some Kirsch or even lime juice for a couple of hours. It will give your tart an extra dimension when it comes to the final taste. Just dry them well before putting them in the cast, that’s all. But hey… First things first, the secret to a great tart, is a great homemade shortcrust pastry. And this is how I do mine…

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Pear Belle Hélène

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Pear Belle Hélène

Nah,nah,nah,nah, nah “Chocolat Day”… I can’t help to have this Simple Minds’ tune in my head… With chocolate day almost over ( how did I miss that? I like chocolate too you know?), it had to be only one thing; Pear Belle Hélène. When my parents brought us to the restaurant when we were children, or to the crêperie, the meal wasn’t complete with this wonderful dessert, made of poached pears, ice cream, Chantilly, hot chocolate sauce and topped with dry roasted nuts… Here is how I do mine; it is only fair after all!

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Franckie’s Filet Mignon

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Franckie’s Filet Mignon with pepper sauce

I often make this dish, it has it all. Tasty, easy to make, it makes a great Sunday dinner, a midweek special treat or a feast after a grand day out. My mother used to make pork steaks in a big pot, slow cooked with onions, garlic and peas, slightly burnt at the bottom, it was delicious too. To save on a lot of dishes during and after cooking, I do mine in a papillote , which is really between two sheets of tin foil. It keeps all the flavours of the ingredients that you put together. One tip though, leave the greens out or they will turn brown. Apart from that, go for it!

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Left Overs Irish Bacon Fusion

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Bacon Pasta Fusion

Well, to be fair, there is so much Bacon and Cabbage one can eat, and those of you who read my Bacon and Cabbage post will understand. I am a busy guy, and Friday is a big day for me and my lovely colleagues as we have to get the place ready for a busy Saturday; once home, I normally go for something quick, but tasty. I had some of my lovely roast bacon left and I decided to go “fusion” with the left overs. Was I inspired by the fact England is about to “sign off” from the European Community? Maybe or “surely” like they say in “The North”( my Belfast friends get very upset when I call it “Northern Ireland”, keep that in mind). Saying that, we all need a bit of comfort and humour, especially when things are about to hit the fan… My God!!! I am becoming way too Irish!

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