Savory mini-casserole recipes, with Stéphane Poussardin

As many of you want new ideas to make the most of the mini-cocottes, we went to Stéphane Poussardin's Atelier, who besides being a friend is a private chef and always gives us great ideas.

On this occasion, we asked him to create some recipes that would be very easy to prepare and very impressive. We filmed the recipes, you can see how to make them on our YouTube channel (here).

Next, the recipes!

You can see how to make the recipes on our YouTube channel

Eggs in a mini-casserole with mussels, peas, and saffron

Ingredients (for 4 people / 4 mini-casseroles)

• 4 eggs
• 4 tablespoons of Serrano fine peas
• 12 tablespoons of liquid cream at 35%
• 12 tablespoons of the mussel cooking water
• Guérande salt
• a few saffron strands
• black pepper
• multigrain bread cut into strips

Preparation

1. Preheat the oven to 180ºc

2. Boil the mussels in salted water until they open. Once opened, remove the meat from the shell, reserve and keep the water.

3. In the mini-casserole, pour 3 tablespoons of mussel cooking water and 3 tablespoons of cream.

4. Crack the egg into the mini-casseroles, add the mussel meat, a few strands of saffron, a pinch of Guérande salt, and a little black pepper. Also add a tablespoon of peas to each mini-casserole.

5. Bake for 10 minutes at 180ºc

You can serve the eggs in a mini-casserole with some toasted multigrain bread strips; it's a delicious combination.

Eggs in a mini-casserole with chorizo and grated cheese

Ingredients (for 4 people / 4 mini-casseroles)

• 4 eggs
• 200 ml of liquid cream at 35%
• 100 ml of chicken stock
• 50 gr of chorizo
• 4 tablespoons of grated cheese

Preparation

1. Preheat the oven to 180ºc.

2. Pour a little of the liquid cream and the chicken stock into each mini-casserole.

3. Add an egg to each mini-casserole.

4. Add the chorizo cut into small cubes, season with salt and pepper and sprinkle the grated cheese on top.

5. Bake for about 10 minutes at 180ºc.

After baking, you can gratin for two minutes under the oven grill to give the chorizo a bit more color.

You can substitute the chorizo with ham, bacon, sausage... Any salty ingredient that adds color, for a better presentation. Also with asparagus or another vegetable it will be a hit!

Mini ratatouille in a mini-casserole

Ingredients (for 4 people / 4 mini-casseroles)

• 2 ripe tomatoes
• 1 zucchini
• 1 eggplant
• 2 carrots
• herbs (thyme, rosemary)
• salt
• black pepper Black Pepper
• 4 tablespoons of tomato sauce
• extra virgin truffle olive oil tartuflanghe

Preparation

1. Preheat the oven to 180ºc.

2. With the help of a mandoline, slice the vegetables into thin slices. You can slice the tomato into rounds using a knife.

3. Put a tablespoon of tomato sauce in the bottom of the mini-casserole.

4. Arrange the vegetable slices in a spiral, working around the mini-casserole to form a flower, alternating the vegetables.

5. Season with salt and pepper, aromatize with the herbs and dress with a drizzle of truffle extra oil.

6. Cover and bake our mini-ratatouille for 30 minutes at 180ºc.

You can serve the mini ratatouille as is, or add a little cheese and gratin under the oven grill. Before eating, I recommend that diners mix the contents of the mini-casserole so the vegetables also soak up the tomato sauce you've added to the bottom of the mini-casserole.