Copyright photo : Laura Jonneskindt

Ingrédients

Sea bream fillet : 300g
Mango : 1
Lime : Juice and zest
Onion : Half
Salt & pepper
Olive oil : Drizzle

Recipe

Step 1

Cut the sea bream fillets into small chunks.

Step 2

Peel the mango and cut into cubes.

Step 3

Peel and chop the onion.

Step 4

Grate the zest of the lime and then squeeze to collect the juices.

Step 5

Add a drizzle of olive to a mixing bowl and add the lime juice, salt and pepper.

Step 6

Just before serving, add the fish, the mango and the chopped onion.

Food and wine pairing :

L’article Sea bream tartare est apparu en premier sur Domaines Bunan.

Copyright photo : Laura Jonneskindt 

Ingredients

Ravioli pasta
170 g of flour
2 egg yolks
30 ml of olive oil
50 ml of water

Filling
250 g of ricotta
30 g of truffle
1 tablespoon of truffle oil
salt, pepper

Parmesan cream
30 cl of single cream
250 g of grated parmesan
1 table spoon of truffle oil
salt, pepper

sel, poivre

Recipe

STEP 1

Place the flour in a mixing bowl. Add the egg yolks, olive oil and water. Knead together for a few minutes until the mixture becomes a smooth ball of dough. Add a little extra flour or water if necessary. Wrap the pasta dough in clingfilm and place in the fridge for 30 minutes.

STEP 2

Combine the ricotta and grated truffle in a mixing bowl. Add the olive oil and salt and pepper to taste. Mix well. Roll the pasta dough into a thin sheet on a lightly floured worktop. Cut into circles using a cookie cutter. Place a teaspoon of filling in the centre of each circle. Fold each ravioli in half and press the edges firmly together to close. Bring a pan of salted water to the boil. Cook the ravioli in the boiling water for 3 to 4 minutes. Drain and serve piping hot.

STEP 3

Heat the single cream in a saucepan on a low heat. When the cream starts to simmer, add the parmesan and truffle oil. Mix well. When the parmesan sauce is smooth, remove the pan from the heat, set aside and keep warm.

STEP 4

Divide the truffle ravioli between the plates. Pour over the parmesan sauce and garnish with parmesan shavings.

Food and wine pairing :

L’article Truffle ravioli est apparu en premier sur Domaines Bunan.

Copyright photo : Laura Jonneskindt

Ingrédients

Pizza base :  1
Tapenade : 100g
Varying types of cherry tomatoes : A dozen
Onion Pine nuts : A handful
Basil : Around 20 leaves
Parma ham : 4 slices
Tallegio (Italian cheese) : a few chunks

Recipe

Étape 1

Preheat the oven to 200°C
Place the pizza base on a baking tray dusted with flour.
Wash the basil and leave to dry on kitchen roll.
Spread the tapenade onto the pizza base using the other side of a spoon.
Cut the tomatoes into halves and place on the pizza (keeping a few aside for decoration).
Add the cheese.
Bake for around 20 minutes, until the base and edges are golden.
Add the slices of parma ham, the remaining cherry tomatoes and the basil leaves.

Enjoy served with a glass of Bandol rosé from Domaines Bunan 😉

Food and wine pairing :

L’article Southern inspired tapenade pizza est apparu en premier sur Domaines Bunan.

1 duck breast
Mushrooms : 130g
Salad burnet or parsley
Garlic : 1 clove
Prunes : 4-6 (depending on the size of the duck breast)
Hazelnuts : A dozen
Onion : 1

Copyright photo : Laura Jonneskindt 

Recipe

Étape 1

Rinse and dry the mushrooms.
Slice the garlic and fry in olive oil on a low heat. Add the sliced mushrooms and salad burnet and fry for a further 5 to 10 minutes so that they lose their water.
In the meantime, cut the duck breast lengthways, in the middle of the meat but without going as far as each end, in order to be able to insert the stuffing mixture.
Preheat the oven to 200°C. Crisscross the duck fat with a knife. Cut the prunes in half, remove the stone and place 4 halves into the bottom of the duck breast.
Fill with the mushrooms and finish with 4 prune halves in order to seal the stuffing.
Tie up the duck breast using cooking string and fry, fat side down and with no extra oil, for a few minutes until golden and then another minute or two on the other side to seal the meat.
Transfer to a baking tray along with a handful of hazelnuts and the chopped onion. Roast for 15 minutes for medium.

Serve with a glass of Bandol red from Domaines Bunan 😉

Food and wine pairing

L’article Duck breast stuffed with mushrooms and prunes est apparu en premier sur Domaines Bunan.

Copyright photo : Laura Jonneskindt 

Ingrédients

Recipe

Season the lamb cutlets with the pepper, rosemary and a drizzle of olive oil and set aside whilst you prepare the vegetables. They can also be left to marinate overnight.

Preheat the oven to 200°C

Rinse and dry the potatoes.

Slice thinly downwards, with two wooden chopsticks placed eitherside of the potato in order to prevent you from cutting them all the waythrough, therefore creating a fan shape.

Brush the potatoes with butter.

Cut the fennel into quarters.

Peel the grelot onions.

Place the vegetables in an overproof dish along with the unpeeled garlic cloves.

Season with the rosemary, salt and pepper and drizzle with olive oil.

Baste the meat regularly with its juices during the cooking time.

After 25 minutes add the lamb cutlets and cook for a further 15 to 20 minutes.

The cutlets should be slightly golden… and it’sready! Bon appétit!

Food and wine pairing  :

L’article Lamb cutlets with roasted vegetables est apparu en premier sur Domaines Bunan.

Copyright photo : Laura Jonneskindt

Ingredients

Flour : 100g
Milk : 10 cl
Eggs : 1
Baking Powder : 1 teaspoon

Recipe

Place the flour, salt and baking powder in a mixing bowl. Add the egg and mix with a wooden spoon. Stir in the milk gradually.

Preheat the fryer.
Rinse and dry the courgette flowers and remove the pistil using a knife.

Dip the flowers one by one in the batter and then drop them into the hot oil. Cook for 2 minutes until they are lightly golden.

Transfer to a plate covered in kitchen roll before serving warm with a sprinkle of salt flower.

Food and wine pairing :

L’article Courgette flower fritters est apparu en premier sur Domaines Bunan.