Europe 1 1:32 p.m., June 04, 2022
Every Sunday in the Sunday Table, Laurent Mariotte, his columnists and his guests give us their best recipes.
tzatziki
4 people
15min preparation
Ingredients
1 cucumber
200 g Greek yogurt
6 mint leaves
1 clove of garlic
1 tbsp.
soup
creme fraiche
2 tbsp.
coffee
olive oil
1 pinch of salt
1 turn of a pepper mill
Peel the cucumber, remove the seeds with a spoon, then grate it.
Remove the water from the grated cucumber by pressing it through a colander.
Peel and press the garlic clove.
Finely chop the mint.
In a salad bowl, place the cucumber, yogurt, fresh cream, mint and
garlic, add olive oil and season with salt and pepper.
Mix and reserve in the refrigerator until ready to serve.
Chef's +
To prevent the garlic from “reproaching”, as our grandmothers used to say, split the garlic in half and remove the germ.
Tarama
4 to 6 people
10min preparation
4 hours of rest
Ingredients
1 bag of 250 g of eggs
cod
20 cl of neutral oil
70 g of sandwich bread without
the crust
1/2 egg yolk (10g)
1/2 glass of milk
Juice of 1/4 lemon
In a bowl, put the breadcrumbs and pour enough milk to soak it
completely.
Squeeze the crumb by hand to remove excess milk.
Add the half-egg yolk and mix on low speed with an electric whisk
for 2 minutes.
Add 2 tbsp.
tablespoons of oil while still mixing
at low speed.
Open the cod pocket and take the eggs.
Incorporate them
with the egg/bread mixture.
As for a mayonnaise, add the rest of
drizzle in the oil, while whisking.
The tarama will gain volume and hold.
Cover with cling film and leave to rest in the refrigerator for 4 hours.
Add the lemon juice and whisk before serving.
Chickpea salad
6 persons
5min of preparation
Ingredients
2 jars of chickpeas
250 g organic
15 cl rapeseed oil
1 red onion
Juice of 1/2 lemon
4 sprigs of flat-leaf parsley
6 mint leaves
2 tbsp.
soup
smoked paprika
2 tbsp.
cumin
1 tbsp.
coffee harissa
1 pinch of salt
Empty the jars of chickpeas into a colander.
Rinse the peas several times
chicks, put them in a dish and add the lemon juice and salt.
In one of the empty jars, put the rapeseed oil, paprika and cumin.
Add the finely chopped onion and harissa.
Close the jar and shake it
to mix all the ingredients well.
Pour this sauce over the chickpeas, mix.
Chop the flat-leaf parsley and the mint and drop them on the chickpeas.