Mackerel rillettes, Morteau and green lentils, pan-fried apple cake – Liberation
Every Tuesday, “Liberation” offers you a complete menu for less than 5 euros, which requires neither sophisticated utensils nor convoluted condiments. Today, a must in winter and not only.
Every Tuesday, Release offers you a student menu, complete, inexpensive and easy to make: starter, main course and dessert, for 3 to 5 euros per head. And since students rarely have 15 square meter kitchens and a multitude of utensils, we stick to a classic kit: knife, peeler, cutting board, whisk, dish, pot and pan, salad spinner or tea towels , mini oven, cooking plate and plunger mixer (or blender), and basta. Today, we start with mackerel rillettes to spread generously on toasted old bread (about 1.70 euros per person); we continue with a winter must-have and not only: Morteau sausage and green lentils (about 2 euros per person) and sweeten our mouths with a clever pan-fried apple cake (about 0.87 euro per person ). The proportions of the recipes are given for four people, i.e. an individual menu at 4.57 euros.
You need a jar of fromage blanc (500 g); a tin of mackerels in white wine (170 g); 3 or 4 shallots; a few sprigs of flat-leaf parsley. Empty the contents of the can of mackerel into a salad bowl (with or without the juice, according to your taste), add the drained white cheese, the peeled and thinly sliced shallots, the chopped parsley. Mix gently. Add salt and pepper. You can add a little of what’s in your cupboards like a tablespoon of mustard, a pinch of paprika, curry, herbs de Provence, zaatar. And if there’s extra for the next day, cook a few potatoes in water that your mackerel rillettes will bewitch.
Morteau and green lentils
You need a 500g packet of green lentils; a carrot ; a bay leaf; an onion studded with three cloves; a few peppercorns; a Morteau sausage and there there can be a debate with the tribe of the morfales: either you buy it already cooked to reduce your energy bill, or you buy it raw like the Apaches of the Top who take the opportunity to sip a bottle of white wine during the cooking.
Let’s start with the recipe for raw Morteau: immerse it in a pot of cold water and cook it on a low boil for about twenty minutes. Discard the cooking water (not the sausage), add the lentils, the bay leaf, the peppercorns, the onion studded with three cloves, the carrot, peeled and cut into thin slices. Wet everything with cold water until it covers three centimeters above the lentils and Morteau. Simmer cushy between 25 and 30 minutes while checking that the whole is still well moistened. Here too, you can play with the cupboard by adding a background of red wine to the lentil cooking water, a sprig of thyme, juniper berries. If you use a sausage that has already been cooked, you just need to add it to the cooking of the lentils.
Pan-fried apple cake
You need 4 apples; a glass of flour; half a sachet of yeast; 2 eggs ; half a glass of sugar of your choice; a packet of vanilla sugar ; half a glass of milk; butter. Peel and cut the apples into slices. Brown them gently in a pan with butter and sprinkle with sugar. Meanwhile, in a bowl, mix the flour, baking powder and sugar. Add the eggs and then the milk. Mix thoroughly without making lumps. Pour this mixture over the apples; reduce heat to low and cover. Afterwards, navigate by sight (between 10 and 15 minutes) by peeking from time to time under the cover. When the surface of the cake is no longer liquid but frozen, turn it over on a wide plate. Add a knob of butter to the pan and slide the cake to brown its other side for a good five minutes. Remove it from the pan and sprinkle it with the vanilla sugar.