As I look out from our kitchen perched over the Dordogne valley, I contemplate the great wealth of food and drink available in the region.
I have always been captivated by the French way of life, design and culture – my dream being of sipping local wine while conversing effortlessly with the locals while my Citroen DS sighs peacefully by the kerbside. I my mind, I am the epitome of ‘chic a la francaise’! Needless to say I’m still working on it but feel it may come eventually.
The region we holiday in is particularly famous for its red wine, as we are located near St Emilion and Bordeaux – but that is a subject for another time. But it is the great seasonal food, readily available from the local markets, that has caught my imagination today as I prepare a family meal to eat in the shade of the terrace.
Food is, of course, culturally significant in France but nowhere is this more evident than in the kitchens of the Dordogne. The Dordogne is world-renowned thanks to: black truffles, foie gras, walnuts and duck. But today I have picked up two fantastic market delicacies for our lunch: fresh apricots and Cabécou de Rocamadour – a great goat’s cheese. If you can’t find Cabécou de Rocamadour, don’t worry as any goat cheese will do.
Recipe: Warm Cabécou with Armagnac and Honey Roasted Apricots. (serves 4)
Ingredients:
􀂃 8no. fresh apricots (halved and de-stoned)
􀂃 60ml Armagnac
􀂃 2no. tablespoons of good quality honey
􀂃 1no. teaspoon of unsalted butter
􀂃 4no. baguette slices (about 25mm thick)
􀂃 4 rounds of Cabécou de Rocamadour (or other goat’s cheese).
Preheat the oven to 375oF (190oC)
Place the apricots, cut side down, on a baking sheet and drizzle with the Armagnac and honey.
Bake until the apricots begin to soften but still hold their shape, usually 12 to 15 minutes.
Meanwhile, lightly spread the butter on the baguette slices.
Place the baguette slices, buttered side up, on a baking sheet and bake in the oven until lightly toasted, usually about 8 to 10 minutes.
Remove from the oven and top each slice with one cheese round.
Return slices to the oven until the cheese begins to melt, usually about 5 minutes.
To serve, place each warm, baguette slice on a plate, with some side salad, and garnish with the warm roasted apricot halves.
A perfect lunch, served with a generous glass of chilled rose!