Savory recipes in mini-cocotte, with Stéphane Poussardin
As many of you want new ideas to get the most out of mini-cocottes , we have gone to Stéphane Poussardin's Atelier, who apart from being a friend is a private chef and always gives us great ideas.
On this occasion, we asked him to prepare some recipes that were very easy to prepare and very successful. We film the recipes, you can see how to make them on our YouTube channel ( here ).
The recipes below!
You can see how to make the recipes on our YouTube channel
Eggs in mini-cocotte with mussels, peas and saffron
Ingredients (for 4 people / 4 mini-cocottes)
- 4 eggs
- 4 tablespoons fine Serrano peas
- 12 tablespoons of liquid cream at 35%
- 12 tablespoons of cooking water from the mussels
- Guérande salt
- some saffron threads
- black pepper
- cereal bread cut into strips
Preparation
1. Preheat the oven to 180ºc
2. Boil the mussels in salted water until they open. Once open, remove the meat from the shell, reserve and save the water.
3. In the mini-cocotte , pour 3 tablespoons of the mussel cooking water and 3 tablespoons of cream.
4. Crack the egg into the mini-cocottes, add the mussel meat, some saffron threads, a pinch of Guérande salt and a little black pepper. Also distribute a tablespoon of peas in each mini-cocotte.
5. Bake for 10 minutes at 180ºc
You can serve the eggs in a mini-cocotte with some strips of toasted cereal bread, it's a delicious combination.
Eggs in mini-cocotte with chorizo and grated cheese
Ingredients (for 4 people / 4 mini-cocottes)
- 4 eggs
- 200 ml of liquid cream at 35%
- 100ml chicken broth
- 50 grams of chorizo
- 4 tablespoons of grated cheese
Preparation
1. Preheat the oven to 180ºc.
2. Pour a little of the liquid cream and chicken broth into each mini-cocotte .
3. Add an egg to each mini-cocotte .
4. Add the diced chorizo, season with salt and pepper and sprinkle the grated cheese on top.
5. Bake for 10 minutes at approximately 180ºc.
After baking, you can gratin for two minutes with the grill part of the oven, to give the chorizo a little more color.
You can replace the chorizo with ham, bacon, sausage... Any salty and colored ingredient, for a better presentation. It will also be a hit with asparagus or another vegetable!
Mini ratatouille in mini cocotte
Ingredients (for 4 people / 4 mini-cocottes)
- 2 ripe tomatoes
- 1 zucchini
- 1 eggplant
- 2 carrots
- herbs (thyme, rosemary)
- salt
- black pepper black pepper
- 4 tablespoons of tomato sauce
- Tartuflanghe truffle extra virgin olive oil
Preparation
1. Preheat the oven to 180ºc.
2. With the help of a mandolin, cut the vegetables into thin slices. The tomato can be cut into slices with the help of a knife.
3. Put a spoonful of tomato sauce in the bottom of the mini-cocotte.
4. Arrange the vegetable slices in a spiral shape, turning the mini-cocotte over to form a flower, alternating the vegetables.
5. Season with salt and pepper, flavor with the herbs and dress with a drizzle of extra truffle oil .
6. Cover and bake our mini-ratatouille for 30 minutes at 180ºc.
You can serve the mini-ratatouille as it is, or add a little cheese and grill it in the oven. Before eating, I recommend that diners mix the contents of the mini-cocotte, so that the vegetables are also soaked in the tomato sauce that you have added to the bottom of the mini-cocotte.
