Haute Cuisine (part 2) - Fruit Tart, Rabbit Paté, Snails In Garlic Butter

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Fruit Tart

Description: Fruit tart

Fruit tart

Ingredients: For crust: 1 cup softened butter; 11/2 tbsp castor sugar; 3 eggs; 41/2 cups flour. For filling: 100 gm melted plain chocolate; 3/4th cup heavy cream; 4 tbsp powdered sugar; 1/2 tsp vanilla essense; ½ cup red grapes (chopped); 4 kiwis (sliced); apricot jam

Method: Cream butter and sugar and add eggs and flour. Roll the dough into rounds and wrap in a cling wrap. Chill in the refrigerator for 2 hours before rolling into a tart pan. Make holes all around the dough and bake for 30 minutes until golden. Cool. Brush the cooled crust with the melted chocolate. Whip the heavy cream, powder sugar and vanilla together. Spread over the set chocolate and decorate with fruits.

Rabbit Paté

Description: Rabbit paté

Rabbit pate

Ingredients: 750 gm rabbit meat; 250 gm bacon; 2 eggs; 1 onion; 50 gm garlic; 30 ml brandy; 60 ml white wine; salt and pepper to taste; 1 soup spoon cornflour; 12 black olives

Method: Chop the onions, garlic and black olives to a fine mix. Add the bacon, rabbit meat, eggs, brandy and white wine and seasoning to the vegetables and mince them together to make a keema-like mixture. Shape it into a paté, put in a baking tray and cook in the oven for 2 hours 30 minutes at 180˚C. Take it out of the oven and allow it to cool. Serve 24 hours later.

Snails In Garlic Butter

Description: Snails in garlic butter

Snails in garlic butter

Ingredients: 4 dozen canned snails with shells; 110 gm soft butter; 2-3 tbsp finely chopped shallots; 2 cloves garlic (finely chopped); 1/4th cup chopped parsley; salt and freshly ground black pepper to taste; 1-2 cups dry white wine

Method: Remove the snails from the cans and rinse them well. Cream the butter with the shallots, garlic, parsley, salt and pepper. Slip the snails into shells and cover them well with the garlic butter. Chill in the refrigerator for a few hours so the butter penetrates and flavours the snails. Arrange the shells in the hollows of snail plates and pour 1 tsp of white wine over each. Put in a 450°C oven for 10 minutes and serve.

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