Saddle of hare, bitterball and Orange Marmalade

Ingredients

For the bitterball

  • 250g hare leg meat
  • 1 tablespoon game stock
  • 2dl water
  • 75g butter
  • 75g flour
  • 1dl milk
  • 1 lemon
  • 2 onions
  • 1dl cream
  • 10 gelatine sheets
  • 2 eggs
  • oil, breadcrumbs, flour, egg white, chopped parsley

 

For the meat

  • 1 hare back
  • 0,5L game stock
  • 50g Callas Confiture Orange Marmalade
  • 1 orange
  • 1 grapefruit

Preparation

For the bitterball:

Fry the meat of the leg brown, spice with salt and pepper. Add the stock and water. Braise the onions in butter and add the flour. Mix everything into a roux and add the milk along with the juice of the lemon and chopped parsley.
Mix the cream with egg yolks and add to the farce. Add the 10 soaked gelatin leaves and leave overnight in the fridge.
Portion the croquettes and bread them with flour, egg white and breadcrumbs. Bake at 180°.

 

For the meat:

Brown the hare back nicely and let it rest for 5 minutes. Melt the Orange Marmalade in the pan and deglaze with the game stock. Let it reduce to sauce thickness.
Cut the grapefruit and orange (peler à vif).
Remove the hare fillets from the bone and dresse this nicely on a plate, together with the citrus and the fried bitterballs.


Anyone can cook, but only the fearless can be great.
– Chef Gusteau, Ratatouille


 


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Roasted carrot dish with Pumpkin and Maple Syrup fruit butter

Ingredients

  • 500 gr medium carrots,
    washed and clean
  • 100 gr fresh cranberries
  • 4 tablespoons Callas Confiture Pumpkin and Maple Syrup fruit butter
  • zest of ½ large orange
  • 30 ml or 2 tablespoons olive oil
  • 3 teaspoons Harissa paste,
    add to taste (strength varies)
  • a few sprigs of lemon thyme
  • 1 clove of garlic, finely grated
  • salt, to taste
  • black pepper
  • 20 gr almond flakes
 
 
 

Preparation

1. Heat the oven to 170°C and line a baking tray with baking paper.
2. Remove the green tops from the carrots and cut them in half lengthwise.
3. Coat the cranberries with 1 tablespoon Callas Confiture Pumpkin and Maple Syrup fruit butter and mix in the zest of orange.
4. In a separate bowl: mix the olive oil, 3 tablespoons of Callas Confiture Pumpkin and Maple Syrup fruit butter, Harissa paste, thyme leaves, garlic, salt and a good pinch of black pepper.
5. Coat the dry carrots with the mixture, place them on the baking sheet & place the cranberries on the other side of the baking sheet.
6. Bake for 20-25 minutes, until the carrots are soft & slightly caramelized & the cranberries are soft & jam-like.
7. Toast the almond flakes in a hot pan until lightly browned & aromatic.
8. Place the baked carrots and cranberries on a large plate.
9. Decorate with the toasted almond flakes and lemon thyme.

 

If carrots got you drunk, rabbits would be messed-up

-Mitch Hedberg


 

 

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No-bake cheesecake with pineapple, dates and vanilla

Ingredients

  • 100 grams of biscuits
  • 200 grams of cream cheese
  • 60 grams of granulated sugar
  • 1 sachet of vanilla sugar
  • 125 ml whipped cream
  • 1 jar of Callas Confiture ‘Pineapple, Dates & vanilla 218g’

 

Preparation

1. Crumble the biscuits and divide them over the bottom of the glass.
2. Whip the cream in another bowl. Add the cream cheese, the granulated and the vanilla sugar. Stir everything well together.
3. Fill the glasses with this mixture. You can use a spoon or a spray bag for this.
4. Then finish the cheesecake with a topping of Callas Confiture ‘Pineapple, Dates & Vanilla.
5. Wait a while…place the glasses in the refrigerator for at least 2 hours.

 


When life gives you pineapples, make jam & add cheesecake.
– Karen Depoorter


 

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Home made blackcurrant ice cream

Ingredients

  • 230g double cream
  • 450g ricotta
  • 800g condensed milk
  • 2 teaspoons vanilla powder
  • A pinch of salt
  • 1 jar Callas Confiture Blackcurrant 760g

Preparation

  1. Make the ice cream mixture by blending the double cream, the ricotta and the condensed milk in a large bowl. Add a pinch of salt and the vanilla powder. Blend everything again and then place the ice cream mixture in the freezer. 
  2. Blend every hour the ice cream mixture thoroughly with a spoon.
  3. After four hours you’ll take the ice cream out of the freezer and add according to your own taste Callas Confiture Blackcurrant jam. Then place the ice cream in the freezer for a night.



 
Without ice cream there would be darkness and chaos.
– Athlete Olympic Marathon 1976
 

 

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