Savoury Recipes
Recettes salées

Faluche
Filet mignon de porc à l’Avesnoise  
 
Recipe provided by Monsieur Helminiak at Le Pain de la Bouche restaurant in Lens.

Serves 4. :
  • 800 gr of pork filet mignon
  • 50 cl Bière de garde (Keeping Beer)
  • 100 gr de Maroilles
  • 600 gr Roseval potatoes
  • 2 Reinette apples
  • Cream
  • 1 bouquet garni
  • 100 gr butter
  • Oil
  • Shallots
  • Flour
  • Parsley
  • Nutmeg
  • Lamb's lettuce

Filet mignon de porc a l'Avesnoise

Cut the pork filet into 2-3 cm pieces and marinate in the beer with the bouquet garni and a dash of salt for 3-4 hours.

Brown the butter and the oil in a pan then add the meat, cooking for 5 – 6 minutes.

Add the shallots and simmer. Coat the meat with the flour.

Sauté the potatoes and roast the apples. Cut the maroilles into small pieces and then melt it in the cream, add the nutmeg and lightly pepper.

Pour the sauce on the plates when serving and decorate with a bit of lamb's lettuce.
 
Speculoos Pork with Page 24 Sauce  
 
Recipe provided by Monsieur Bailleul from « Au Goût des Hôtes »
Bed & Breakfast in Ablain-Saint-Nazaire

For 2 people :
  • 1 knuckle of pork, about 1 kg
  • A few Spéculoos cookies
  • Brown sugar
  • A few cloves
  • 1 stick of butter
  • 1 onion
  • 1 carrot
  • Un bouquet garni
  • 50 cl brown broth
  • 20 cl Page 24 Amber Beer
  • 1 tsp juniper berries
  • Salt and pepper

Au gout des hotes To make the sauce :
Finely chop the carrot and onion, then caramelize with a bit of butter, add the brown sugar and brown. Add the beer, reduce it and add the broth. Add the bouquet garni and juniper berries. Reduce the liquid to make a creamy sauce.
Precook the knuckle 45 min in a pressure cooker with a bit of water and coarse sea salt.
Let it cool and bone it out by slicing it.
Cover the pork slices with brown sugar and stick 2 or 3 cloves in each slice depending on its size.
Caramelize the pork in the oven at 180° (thermostat 6) until it turns blond.
Cover with Speculoos crumbs and return the pork to the oven until it is crusty.
Keep warm.
Strain the sauce and rectify the seasoning. Serve the meat on a plate with sauce.
Bon appétit !


 
Sugar recipes
Brewers Rice Pie  
 
Recipe provided by Madame Laignez from the La Cervoise Tiède restaurant in Bénifontaine

For 6 people :
  • 250 gr round rice
  • 3 eggs
  • 420 gr castor sugar
  • 50 cl bière de garde (lager or amber)
  • 25 cl milk
  • 100 gr butter
  • 40 gr flour
  • 3 tsp rhum
  • 100 cream
  • salt


Tarte au riz Boil the beer and milk with 150 gr castor sugar, then pour in the rice. Cover and cook over low heat for 20 minutes. The rice must absorb all the liquid.

Meanwhile, preheat the oven to 180°.


Separate three egg whites from the yolks. Whisk the yolks with the rest of the sugar (270 gr) and add the flour as well as 75gr of melted butter.
Mix everything with the rice.
Whisk the egg whites, adding a dash of salt, and delicately add them to the yolk-sugar-flour-butter mixture with a wooden spoon.
Pour this preparation into a buttered pie pan and bake in the oven for about 30 minutes.
Once the pie is out of the oven, immediately sprinkle it with sugar.
Serve with custard cream or warm applesauce.
Enjoy with a good quality beer!


 
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