In the Tarn they know how to eat well... Sweet delicacies are especially popular. Here are some for you to try.
Pumkin Velvet and Lacaune Ham
Squash are making a come back. Forgotten and confined to being used for decoration, over the last 10 years they have been getting very popular and cucurbits are eaten in many different ways. Here is a very simple but delicious velvet soup to prepare with red kuri squash, squash or butternut squash or even pumpkin. (Pumpkin will be less tasty). Lacaune Ham will counter balance the softness of the velvet texture, bringing some crunch and a salty flavour.
- In a pan, brown 1 chopped onion, 1/2 red kuri squash (or whole if it is a small one, have 2 bowls of squash flesh). Add 2 stock cubes dissolved in hot water and a bit of thyme. Cook for 15 minutes from boiling.
- Cook some Lacaune ham slices in a pan, to crisp them and bring out the flavour.
- Mix the velvet soup, add a bit of fresh double cream.
- Serve the soup in bowls and sprinkle with the ham.
Fréginat is a pork fricassee. Initially, it was a farmer's recipe, following the annual pork products preparation, made with the throat of the pork, which is a very fatty piece of meat. It is browned, and simmered for a long time to turn the pork into confit. (meat that has been cooked very slowly in its own fat).
- Cut 1kg of pork into small pieces (stewing pork, or throat pork for the original recipe), brown in a casserole with one 1 chopped onion, 2 crushed garlic cloves, 1 chopped carrot and 1 handful of bacon.
- Sprinkle with flour, to thicken the sauce, add 1kg of peeled tomatoes, salt and pepper, add 1 glass of water and thyme. Cover and let simmer for 2 hours at a low heat.
- Add 1 tablespoon of honey, a splash of vinegar and serve hot with rice or white beans.
Yum yum, the Poumet is a puff pastry with lemon. It is very simple to make, children and adults alike enjoy it. It is best served with a scoop of ice cream. This recipe needs to be prepared with high quality puff pastry, as it is really the core of the recipe.
- Use zest of 2 organic lemons and cook in a pan with 20g sugar and a bit of water.
- Add 20g of butter to the candied lemon then add the juice. Mix well, add a bit of cornstarch if the mixture appears too runny. Add a few drops of lemon essence to highten the lemon taste.
- Roll out the puff pastry into a big rectangle, divide into 3 parts.
- Brush the pastry with some of the lemon mix, then fold over a third, add more of the lemon mix and fold over the last part.
- Place in a hot oven (210C degrees) for 15/20 minutes, keep an eye on it and cover with foil if the top gets too dark.
- Serve cold sprinkled with icing sugar, or lukewarm with vanilla ice cream.
This is an original delicious pumpkin cake, traditionally from the southwest of the region. It's easy to make, so surprise your friends with its perfectly lovely orange colour.
- Steam 800g of diced pumpkin.
- When it is cooked, put the pumpkin into a bowl with 250g of cornflour, 250g of brown sugar, 4 beaten eggs, the zest of 1 lemon and 1 orange and 1 tablespoon of rum. Beat it all with a fork.
- Generously butter a rectangular high sided tin, pour in the dough.
- Put it in the oven at 130C degrees for 45 minutes then generously brush the top with melted butter. Cook for another 45 minutes.
Croquants de Cordes
Small light, crusty, delicate almond biscuits - perfect for having with coffee.
They used to be called “Couques”, as these small dry, light biscuits were created to use the large quantities of almonds harvested during 17th century in the region of Cordes-sur-Ciel. Impress your friends at coffee time !
- In a bowl, mix 50g of flour with 200g of white sugar.
- Lightly beat 2 white eggs (not too much), add to the bowl.
- Crush 150g almonds and add without mixing too much.
- Place small piles of dough, well spaced, and place in the oven for 15/20 minutes at 160C degrees. Take them out as soon as the biscuits are golden.