The deconfinement plan has officially fallen. We will have to wait until June 9 for the reopening of the restaurants, but from May 19, the terraces, museums and theaters will again be able to welcome the public.
To cheer up and be patient before these dates which herald a return to a life that everyone misses, discover 6 crispy and generous recipes by Cyril Lignac. Recipes to make as a family, alone or as a couple to feast and forget, the time of a meal, the sanitary situation.
Why not throw yourself into a Mexican night out with full tortillas, or crunchy fries? Otherwise, try a homemade pizza or if you are more sweet, enjoy a chocolate whipped cream. These 6 recipes are for all levels of cooking and can brighten up your weekend.
1. Creamy fries
We can choose the Nicolas potato, which is “a superb potato with yellow flesh and white skin, which is native to Germany and cultivated in Europe”, specifies Cyril Lignac. Above all, you need a firm-fleshed potato. In France, you can use Bintje, Spunta, Grillat, Obama or even Circo.
If we want very thin fries, we cook them directly, that is to say we throw them in the deep fryer 190 degrees with a cooking in grape seed oil. We take them out and season them with salt and pepper.
For the other recipe, we cut them a little thicker and we blanch them: we put the fryer at 140 degrees to give them a first bath a few minutes to cook the potato. Then we take them out and put the fryer at 190 degrees and put them back inside. Which gives crispy fries on the outside and soft on the inside. Then we can customize them: add curry, pepper, paprika or fresh herbs.
2. A tasty chocolate ganache
You need 135g liquid cream with fat with 30g of sugar which is boiled. It is poured over 110g of chocolate, which has been well crushed and well chopped beforehand. We emulsify it well, that is to say we pour it in three times, so that the fat amalgamates well with the chocolate and then it is whipped or it is mixed. Once we have this beautiful emulsion, we add 270g of liquid cream and there we leave it in the fridge for 24 hours.
The next day, we take it back. In the small mixer, it is whipped like a whipped cream to obtain a light cream. You can add chocolate chips on it, but also put it in a cake.
The chef reveals his favorite chocolate whipped cream recipe. We put 50g of liquid cream, 40g of passion fruit juice and 20g of sugar. Pour over 45g of milk chocolate, emulsify and add 25cl of liquid cream. We put it in the fridge for 24 hours and emulsify the next day. We cut some strawberries and we place a spoon of this milk chocolate and passion fruit mousse on the fruit.
3. A home-cooked pizza properly cooked
First, for your pizza dough, you need 500g of flour, a teaspoon of salt, a tablespoon of olive oil, a sachet of dehydrated baker’s yeast (available in supermarkets), and 250 ml of water at room temperature. Cyril Lignac even chooses it a little warm “for a push a little faster”. Then you have to leave rest the dough for 20 minutes.
Then we choose the ingredients for the pizza. To prevent it from dripping during cooking, on avoid putting mozzarella in the oven. We cook the tomatoes, add olive oil and basil. You have to put all this in the oven, very hot, 210-220 degrees so that the dough seizes and is crispy. Finish the pizza with raw button mushrooms, mozzarella or fresh burrata. “I appeal to everyone’s creativity”, emphasizes Cyril Lignac on the choice of foods for your pizza.
You can also make a pizza with beef or veal bolognese that you put directly on the dough. “The main thing is to bake dough and tomatoes or dough and cream”, continues the chef.
4. Tortillas for a Mexican family night out
To cook a guacamole, we take avocado flesh that we cut with cooked peas to add flavor (you needt 2 avocados and 100g cooked peas). Then, a tablespoon of coriander leaf, Espelette pepper, or hot pepper, a zest of lemon juice. We season and we crush with a small mortar if you have one or at the fork. We finish with lemon juice and coriander leaves.
We heat in a pan large tortillas and next to it we prepare an onion fondue that we are going to make caramelize with olive oil and a knob of butter. Then we take chicken aiguillettes. In a small dish next to it, we put olive oil and satay powder, we roll the aiguillettes in it. They are cooked in the oven or in a pan. Then, we make radish strips, pickled carrots or pickles.
We toast the avocado pancake, add the chicken, the onions, roll it all up and it’s ready for tasting.
5. Crunchy asparagus
The favorite recipe of Cyril Lignac is made with soft-boiled eggs taken out after 6 minutes of cooking, cut and placed on asparagus. We prepare a vinaigrette made from red balsamic to which he adds olive oil, salt and pepper and mixes. Season the asparagus and place the soft-boiled egg on top.
You can also eat asparagus with chopped hard-boiled eggs, and that makes us a garnish with shallots and parsley. If you want to travel, you can prepare a vinaigrette with olive oil and curry, white balsamic and a spoonful of cream, with small onions and coriander.
6. “Lightened” gazelle horns
To make the dough, you need 250g of flour to which we add 1 tablespoon of honey, half a beaten egg of which only half is recovered, 3 tablespoons of grape seed oil, 20g of softened butter, a pinch of salt and a tablespoon of lukewarm water. We knead by hand then we let stand 30 minutes.
During this time we prepare the joke with 125g of almond paste, a good tablespoon of softened butter. We mix and add orange blossom or rose water. We knead then take the dough and spread it out quite finely. We put the mixture of almond paste in the middle, we fold the sides one on the other, and then with a roulette I go around and I pinch with my fingers to form the gazelle horn. We put in the oven for 10 minutes at 180 degrees. We can add sesame, small almonds for a slightly crunchier than normal material.