Philippe Moreau and Philippe Gaye respectively butcher in Samadet and Mont-de-Marsan have been friends for a long time and therefore share the same passion. It is therefore with great pleasure that our two friends meet on France Bleu Gascogne to share recipes and specialties around pork.
Ham on the bone for one, parsley ham for the other
– CWM
Philippe Gaye highlights his ham on the bone, a homemade ham, a ham without preservatives or any nitrite salt, a fine and delicate dish to cook without moderation.
For Philippe Moreau it will be homemade parsley ham, a brand new product available at the Moreau de Samadet butcher shop right now. Here too a fine product, made up of broth in jelly, rind, cooked ham, parsley, all shaped into a terrine, a treat.
Sauteed pork with prunes, apricots and Adour kiwis
A recipe by Philippe Gaye, a “colorful” recipe for 4 people that is easy to make at home. To make it you need:
- 1 kg to 1 kg 500g pork loin with or without bone
- 1 onion
- 3 carrots
- prunes and dried apricots
- fresh Adour kiwifruit
- oil (sunflower or olive)
- bouquet garni
- salt and pepper
- Orange juice
In a casserole, start by browning your pork cut into pieces in your oil. Then add your chopped onion, then the carrots cut into slices. Let the mixture sweat for about 10 minutes.
Then deglaze with a little water, broth or gravy, season and add your bouquet garni. Cook for about 30 minutes with a 3/4 lid.
Add the prunes and dried apricots halfway through cooking and finally the fresh Adour kiwis cut into pieces.
Cook until the meat is tender and tender.
Add before serving a small juice of squeezed oranges to give pep to your stir-fry.
– CWM