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Practical information

4 apples
30 g brown sugar
90 g butter
60 g chopped white chocolate
3 eggs, beaten
fine salt and freshly ground black pepper
4 herrings
250 ml of cider
olive oil
½ onion grated
40 g raw sugar
salt and pepper

30 g shaved white chocolate
1 small braeburn apple
1 small, half boneless, skinless chicken breast
sprigs of parsley
3 sticks of celery
1 teaspoon dijon-style mustard
1 teaspoon honey
1 teaspoon lemon juice
1/3 teaspoons freshly grated ginger
½ vanilla bean, split in half lengthwise
500 ml whole milk
50 ml yogurt

Step-by-step starter preparation
Herring Brittany Style by perricelli.egidioantonino
1

Melt 1oz of butter in a large frying pan. Chop 2 of the apples and add them to the pan with the celery and onion. Fry gently for 10 mins.
2

Add the cider, salt and pepper then simmer , uncovered for a further 10 mins. Place the cider mixture on a serving plate to keep hot.
3

Melt the remaining butter in a frying pan. Slice the remaining apples and fry them for 3 mins on each side. Remove from the pan and keep hot.
4

Fry the prepared herrings in the same frying pan for 4 to 5 mins on each side. Drain the cooked herrings and place on the cider mixture on the serving plate.
5

Garnish with the fried apple slices and sprigs of parsley serve very hot.

Step-by-step main dish preparation
Fried Apple And Chicken Skewers With Lemon Sauce by Peter
1

Combine the sauce ingredients (yogurt, honey, lemon juice, ginger, and mustar) and place in a small bowl suitable for dipping. Set aside.
2

Place the chicken breast between a couple sheets of plastic wrap and pound lightly so the thickness is about 0.5". Remove the breast from the plastic and cut into diamond shapes of about 1" on each side. Place on a plate in a single layer and season with salt and pepper. Flip each piece over and season the second side.
3

Heat a little olive oil in a nonstick frying pan over medium heat. Add the chicken pieces, in a single layer, to the frying pan and cook on one side until browned. Flip the pieces over and brown the second side. Transfer the chicken pieces to a bowl, cover, and set aside to rest for a few minutes.
4

While the chicken is cooking, halve and core the apple. Trim the ends from the apple halves so they are parallel. Slice the halves, crosswise, into 0.5" thick slices. Cut the larger slices into two or three pieces so they are about the same size as the chicken pieces. There should be one apple piece for each chicken piece.
5

When the chicken is finished cooking, cook the apple slices in the same frying pan until each side is browned.
6

Assemble the "brochettes" (skewer) by placing one chicken piece on each apple piece. Hold the pair together with a wooden toothpick. Arrange the brochettes on a serving platter and serve with the dipping sauce.

Step-by-step dessert preparation
White Chocolate And Vanilla Custard by Peter
1

Preheat oven to 172°C.
2

Combine the vanilla bean and the raw sugar with the milk in a small sauce pan. Stirring continuously, bring to a boil, remove from heat, and allow vanilla to infuse for 5 minutes.
3

Remove the vanilla bean from the milk, whisk in chopped white chocolate, and then whisk in the beaten eggs. Divide the mixture among ramekins. Place ramekins in a bain-marie and bake for 35 minutes.
4

Remove from oven and to cool slightly. Top each ramekin with 2 teaspoons of brown sugar and caramelize sugar under a broiler or with a torch. Set aside to cool.
5

Just before serving, top each ramekin with shaved white chocolate.

Herring Brittany Style by perricelli.egidioantonino

Practical information

Step-by-step starter preparation
1

Melt 1oz of butter in a large frying pan. Chop 2 of the apples and add them to the pan with the celery and onion. Fry gently for 10 mins.
2

Add the cider, salt and pepper then simmer , uncovered for a further 10 mins. Place the cider mixture on a serving plate to keep hot.
3

Melt the remaining butter in a frying pan. Slice the remaining apples and fry them for 3 mins on each side. Remove from the pan and keep hot.
4

Fry the prepared herrings in the same frying pan for 4 to 5 mins on each side. Drain the cooked herrings and place on the cider mixture on the serving plate.
5

Garnish with the fried apple slices and sprigs of parsley serve very hot.

Fried Apple And Chicken Skewers With Lemon Sauce by Peter

Practical information

Step-by-step main dish preparation
1

Combine the sauce ingredients (yogurt, honey, lemon juice, ginger, and mustar) and place in a small bowl suitable for dipping. Set aside.
2

Place the chicken breast between a couple sheets of plastic wrap and pound lightly so the thickness is about 0.5". Remove the breast from the plastic and cut into diamond shapes of about 1" on each side. Place on a plate in a single layer and season with salt and pepper. Flip each piece over and season the second side.
3

Heat a little olive oil in a nonstick frying pan over medium heat. Add the chicken pieces, in a single layer, to the frying pan and cook on one side until browned. Flip the pieces over and brown the second side. Transfer the chicken pieces to a bowl, cover, and set aside to rest for a few minutes.
4

While the chicken is cooking, halve and core the apple. Trim the ends from the apple halves so they are parallel. Slice the halves, crosswise, into 0.5" thick slices. Cut the larger slices into two or three pieces so they are about the same size as the chicken pieces. There should be one apple piece for each chicken piece.
5

When the chicken is finished cooking, cook the apple slices in the same frying pan until each side is browned.
6

Assemble the "brochettes" (skewer) by placing one chicken piece on each apple piece. Hold the pair together with a wooden toothpick. Arrange the brochettes on a serving platter and serve with the dipping sauce.

White Chocolate And Vanilla Custard by Peter

Practical information

½ vanilla bean, split in half lengthwise
3 eggs, beaten
40 g raw sugar
60 g chopped white chocolate

30 g brown sugar
30 g shaved white chocolate
500 ml whole milk

Step-by-step dessert preparation
1

Preheat oven to 172°C.
2

Combine the vanilla bean and the raw sugar with the milk in a small sauce pan. Stirring continuously, bring to a boil, remove from heat, and allow vanilla to infuse for 5 minutes.
3

Remove the vanilla bean from the milk, whisk in chopped white chocolate, and then whisk in the beaten eggs. Divide the mixture among ramekins. Place ramekins in a bain-marie and bake for 35 minutes.
4

Remove from oven and to cool slightly. Top each ramekin with 2 teaspoons of brown sugar and caramelize sugar under a broiler or with a torch. Set aside to cool.
5

Just before serving, top each ramekin with shaved white chocolate.

Practical information

Ingredients

Herring Brittany Style by perricelli.egidioantonino

Practical information

Ingredients

Fried Apple And Chicken Skewers With Lemon Sauce by Peter

Practical information

Ingredients

White Chocolate And Vanilla Custard by Peter

Practical information

Ingredients

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