Recipe
What is a good recipe for my french region?
I am doing a report on Languedoc-Roussillon and Aquitaine France. And i was wondering does anyone know of any good recipes from one of those regions that doesn’t contain alcohol. If the recipe does contain alcohol i need to make sure i can not include it and the food would still taste ok. I would prefer a desert recipe but it doesn’t have to be one. I am making the food for my french class presentation. Thanks!
Languedoc is Cassoulet country, and the land of the Ouillade, but I doubt you would want that much work, eh?
Here’s something sweet instead. It should be flavoured with rum, but I have purloined the flavouring from an Algerian reading of the same recipe to fit in with your no-alcohol requirement:
BOUGNETTAS or OREILLETTES
500g plain flour
40g melted butter
25g caster sugar
25g fresh yeast
4 eggs
4 tbs milk
4 tbs water
3 tbs orange flower water
1-2 tsp vanilla extract
zest of 1 large lemon
1 tsp salt
Method:
———
Mix the fresh yeast with up to 4 of the tablespoons of lukewarm water to an easy paste, feed with a pinch or two of sugar, and leave to develop in a warm cupboard until frothing bubbles are forming steadily.
Sift the flour and salt into a mixing bowl. Stir in the sugar.
Warm the milk to tepid, mix with the yeast paste.
Make a well in the flour, pour in the yeast/milk mixture and begin folding in the flour from the edge of the well into the centre, continue until a thick batter has formed. Cover the bowl with cling film (if the bowl is rather shallow, mist the cling film food-side with oil to prevent sticking on rising) and leave in a warm cupboard to rise, first time, for 30 minutes
Mix the lightly beaten eggs (room temperature) with the melted butter, the orange flower water, the vanilla and the lemon zest. Add to the batter when it has completed its first rise, and mix it all to a soft dough, working it steadily with a wooden spoon for a few minutes (3-5) until a perfect blend has been achieved.
Recover with fresh, oiled clingfilm and set to rise in a warm cupboard for the second and final time for 3-5 hours, depending on the warmth in your cupboard.
When the rise is complete, work the dough by hand for a mere minute or so, just to even out the distribution of bubbles in the dough (don’t knock it back like bread!) and then shape walnut or golf ball size balls of the dough into half moon crescents or ‘little ears’, the “oreillettes” of the dish’s alternative title.
Heat fresh, neutral flavoured oil in your deep fat fryer to 190-200C, and batch fry the oreillettes a deep gold colour. When cooked, drain on paper towels and smother in clouds of icing sugar. Repeat until all your ‘oreillettes’ have been cooked. Dust them all with another cloud of icing sugar ‘just to be sure’
Note: to revert to the original alcoholic version, substitute the orange flower water and vanilla extract with 4 tbs of dark rum.
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