Here we go on dinner.
Of course the best laid plans go awry. Linda who had been shopping all day with her friend Jean in Montauban called at about 5:30 to say they were on their way home, but that she wouldn't want any dinner as they had had a big lunch of pintade. Here I am cooking for two on the blog!
Inspiration; I called Rob, Jean's husband, and invited him up for dinner since If Linda didn't want anything neither would Jean. This worked like a charm.
So, here's how you do Anaheim peppers with Brie on the BBQ.
1) Cut the peppers in half length ways. Then cut out the white ribs & scrape out the seeds.
2) Cut a nice piece of Brie into narrow strips.
3) Take both to a nice hot BBQ. Place the cut pepper, cut side down on the grill.
4) when the peppers start to brown turn them over & put a piece of Brie into the cavity.
5) let this cook until the Brie has melted and the peppers are soft. (on a hot grill this will only take 3-5 minutes)
6) serve immediately.
For the zucchini first cut them into quarters length ways. Then coat them lightly with olive oil. Sprinkle herbs de Provence & garlic granules over them.
Place on your hot BBQ skin side down.
Leave for 3-4 minutes then turn to one side and cook until browned.
Do the same for the other side then serve hot.
For the Magret (duck breasts) first cut a cross hatch pattern on the fatty side trying to avoid cutting into the meat. Then rub a good coating of sea salt into the fat side.
Next gently sauté the magret, fat side down, in a frying pan on the stove. You will need to pour off & save the rendered duck fat at least twice. This process should take about 15 minutes.
Take the magret(s) to your BBQ and place Skin (fatty) side down on a medium hot grill. Put salt, pepper & fresh thyme leaves on the top.Cook until the fat is crisp & brown.
Turn the heat up or move to a hot part of the grill and cook the other side. The timing depends upon how well cooked you like your meat. Traditionally, magret is cooked rare, quite pink.
When done take off the grill.
Note that I was cooking the magret & the zucchini at the same time. Its just practice to get the timings right.
Next cut the magret into thin slices & arrange with the zucchini to serve. As you can see I've added a little pot of ailiade de Toulouse. (I'll give the recipe for this if anybody asks)
Delicious. Rob & I enjoyed ourselves and Linda & Jean had a bit despite not being hungry.
The good news was that Linda & Jean had bought something we could have for dessert.
Lovely little white grapes marinated in cassis and covered with 70% chocolate.
Its so easy to eat well!
As for wine we had some more of Sarah's rose and some Burgundian chardonnay.