Every Saturday, Laurent Mariotte and his guests share their recipes. This Saturday, Raphael Minodier, chef at the counter of La Cité du Chocolat in Tains l'Hermitage presents his recipe for chocolate mince pie.
Ingredients:
For the pie:
1 kg of ground beef
150 g dark chocolate 70%
800 g of tomato coulis
2 medium onions
2 small carrots
1 clove of garlic
A pinch of oregano
5 cl of white wine
20 cl of water
2 cl of olive oil
Salt pepper
For puree:
1 kg of potatoes (bintje)
20 cl of milk
1 pinch of nutmeg
50 g of butter
Make the mashed potatoes: cook the potatoes in salted water or in milk for about 30 minutes (watch if you cook with milk, it may overflow). Pass the potatoes with the vegetable mill or the potato masher and add the butter, milk and nutmeg. Salt, pepper. Mix quickly.
In a saucepan, heat the tomato coulis. Add the chocolate to the hot coulis and mix. Book.
Preheat the oven to 180 ° C.
Rinse the carrots. Peel them and cut them into half-moon. Peel and chop onions and garlic.
In a large skillet, sweat the vegetables with a drizzle of olive oil. Add the oregano. Deglaze with the white wine and leave to compote (add if necessary a little water to avoid that all hangs).