Summer 2002 Fleurri Weurri menu Aubergine Mousse Prawn Curry Soup Tarragon Chicken & Cherry Tomatoes Summer Creme Caramel Wines The Fleurri Weurri team has proclaimed Jean-Dominique Langlais their wine expert. (Jean-Dominique declines any responsibility for a bad choice, stomach aches and other ailments caused by his suggestions.) aubergine mousse ingredients Š 4/6 servings 2 aubergines 150 cl whipping cream 4 cloves of garlic 100 g flaked almonds 1 lemon olive oil (5 tablespoons or so) salt, pepper · chop aubergine into medium-sized chunks (each into approx. 16 pieces) · place into oven pan in one layer · peel garlic cloves, and slit lengthways in halves · poke the garlic into some of the aubergine chunks · drizzle olive oil on top · salt, pepper · in the oven 200” (T.6) for approx. 40 minutes · take out when roasted golden brown, blend into smooth purŽe · leave out to cool down · when the purŽe is cool, place in fridge for a few minutes · meanwhile, extract the juice from the lemon · whip up the cream · incorporate lemon juice to purŽe · then gently fold in the whipped cream · adjust salt and pepper if necessary TO SERVE · roast almonds under grill for 1 minute Š no longer or they burn · spoon onto plate · drizzle a little cream (not whipped) around mousse · sprinkle with almonds et voilˆ! Wine If the mousse is served cold, and its texture is quite rich, try a Bugey blanc (for instance a chardonnay, from domaine Monin, Les B‰tardes, tte de cuvŽe 1999 or an uncanny white beaujolais, (ch‰teau de Lavernette 1998). If it is served at room temperature, and the aubergine flavour is stronger, our advice is to choose a red beaujolais rouge or a dry claret (such as ch‰teau Bois-Malot). prawn curry soup ingredients Š 4 servings 1 apple 1 banana 4 onions 1 lime 4 garlic cloves 200 g cooked peeled prawns 1 glass coconut milk water (1 pint) fresh coriander curry powder (2 tablespoons) vegetable oil salt, pepper · peel and chop onions · lightly fry in a little oil for 2-3 minutes in a saucepan · cover with water, add salt and pepper, bring to boil · simmer for 5 minutes or so · in the meantime, peel and chop apples and 2 whole garlic cloves · add apples and garlic to soup, simmer for another 4 minutes · peel banana and add to soup with coconut milk, coriander and curry powder · bring back to boil, simmer for a further 2 minutes · take off the fire and blend - cover and keep warm · stir fry prawn in frying pan with thinly chop garlic for 2 minutes · juice the lime, chop a few coriander leaves · add the lime juice to the prawns, with the coriander · reduce over fire for another 2 minutes, until most of the juice is gone TO SERVE · spoon the prawns into individual bowls · pour soup over prawns · drizzle a little coconut milk (or cream) over the soup · sprinkle with more chopped coriander · (you can also try and balance a couple of prawns on top of the soup, but they tend to drawn. the trick is to place them on top of the coriander) et voilˆ! Wine For this course the choice is rather difficult, due to the sweetness of the fruit in the soup. One might want to try a yellow arbois (arbois jaune, Fruitire vinicole d'Arbois, Vin Jaune, 1993, which is quite intense and has a peppery and nutty nose), or else a patrimonio (the best of Corsican wines, if possible a Domaine Leccia 1999 or older). Or even an Alsacian tokay-pinot gris (not a Hungarian Tokay, though). If opting for tokay, it could be chosen rather sweet (Franois Bleger 1998) or dryer (Didier Beck 1998) according to your own taste. tarragon chicken & cherry tomatoes ingredients Š 4 servings 600 g mini chicken fillets 100 cl double cream 1 glass white wine fresh tarragon 250 g cherry tomatoes 100 g pine nuts oregano olive oil salt, pepper · heat some olive oil into a frying pan · place chicken fillets in pan (medium heat) · salt & pepper · lightly brown for 6-8 minute, turning occasionally · chop tarragon, and add to chicken Š stir for another 2 minutes · add white wine, reduce the heat and simmer for 3-4 minutes · in the meantime, chop the tomatoes in halves · add the cream to the chicken, reduce for 2 minutes · keep warm · in a separate pan, stir fry the tomatoes in a little olive oil, with pine nuts and oregano · salt & pepper · this is a quick stir fry: 2-3 minutes max. TO SERVE · spoon tomatoes onto plate · place chicken fillet on top · spoon cream sauce over chicken · add a sprig of fresh tarragon on top · et voilˆ! Wine To go with the tarragon chicken, one must remember: it will be served with the wine that went into the sauce. However, one must never cook with expensive wines. This is therefore not the dish to impress with an exotic choice. You might want to try a white M‰con-villages (Domaine Gaillard soft but with w thyme nose, or even better, a Franois Bourdon which has a honey-stone aroma). Or else, maybe a dry white Claret. In any case, itÕs better to stick with white after the soup, even if the choice for the aubergine was a red wine. summer creme caramel ingredients Š 4/6 servings 1 pint milk 5 eggs 250 g sugar 100g raspberry jam 1 vanilla bean fresh berries (raspberries, blueberries, whatever) · make a caramel with 200 g sugar and a couple of spoons of water · the sugar will start boiling and then will turn golden · when gold, itÕs caramel · careful Š itÕs HOT · cover the bottom and sides of an oven pan with the caramel · careful Š itÕs really very, very HOT · in a salad bowl, beat the eggs with the remaining 50g sugar · bring milk to boil in a pan, with vanilla split lengthways in it · take off the fire, and scrape vanilla to get all the little back dots into the milk · pour milk onto eggs, beating swiftly · pour mixture onto caramel · place oven pan into a bigger dish, filled with water (bain-marie) · cook in very low oven (160” - T3) for about 50 minutes · the creme is ready when the top is slightly brown · take out of the oven and water dish Š and leave to cool for 30 minutes · turn around on serving dish · (the caramel is going to run everywhere, you can wipe it clean later) TO SERVE · warm the raspberry jam a little and spread over the creme · decorate with fresh berries et voilˆ! Wine For the dessert, the choices are both more open and more traditional. Fresh red berries demand champagne. You should choose a semi-dry, if possible 1996, we have selected some reasonably priced bottles; maybe a Philippe Janisson grande rŽserve. Or a CuvŽe prestige Baron-FuentŽ with a slightly burnt aroma and sweet berry nose. If the dinner is an important event, go for a Bollinger R.D. 1988. And if it is the evening of your life, then choose Dom PŽrignon 1990 from Mo‘t & Chandon, a rare and wonderful rosŽ, with a note of liquorice. Should you dislike bubbles, you can opt for a muscat: a classic Rivesaltes or an original Saint-Jean de Minervois (Chateau de Jau 1999, Domaine de Nidolres 1998).