Marinated BBQ chicken

Ingredients:
750 g of Chicken Thighs/Legs/Wings (with the skin)
2 spoons of Vinegar
2 squeezed Limes
1 full spoon of Paprika
1 cup of chopped parsley
3 gloves garlic (chopped)
Sea salt (as much as you like – if you put too much the chicken only absorbs the right amount)

Preparation:
Mix all the ingredients with your hands and than marinate it for at least 2 hours.

Place the chicken on the BBQ not close to the fire and eventually turn the chicken. It’s meant to be slowly cooked.

Quiche au Maroilles

Serve with a basic salad and Le Biere Blanche de Wessant (a very good beer!!).

Ingredients (for 6 people)
1 roll of puff pastry
5 eggs
400g of Maroilles (a French soft cheese)
4 tbsps crème fraiche
2 slices of ham & 8 slices of chorizo (optional).
salt
pepper
Muscade (nutmeg)
butter

Preparation
1. Liberarlly grease an oven-proof dish with butter. Cover with the roll of pastry.

2. Cut the rind off the cheese and cut it into strips. Line the bottom of the pastry-covered dish with ham and chorizo (if using), then add the cheese.

3. Beat the crème fraiche, eggs, salt, pepper and muscade with a fork until it becomes a smooth liquid. Pour into the pastry-lined dish.

4. Cook in the oven for 30 mins at 200 degrees (180 for fan).

Alsacienne Tourte

Serve with salad and a Riesling white wine.

Ingredients (for 6 persons)
600-700g lean pork or beef mince
1 small ‘pain au lait’ (lighter than brioche but a similar taste)
2 rolls of flaky pastry (if you can’t find that then use puff pastry)
butter for greasing the baking dish
2 small onions
3 cloves of garlic
2 eggs (one for baking and one for brushing the pastry top)
3 tbsps milk
muscade (nutmeg)
salt
pepper


Preparation
1. Chop onion and garlic. Fry in butter to soften. Add the minced beef or pork. Cook on a medium heat, stirring frequently, until the meat starts to cook (around 10 mins).
2. Break the bread into pieces, add milk, add one egg, salt, pepper and muscade. Mix it all together.
3. Liberally grease an oven-proof dish with butter. Line with 1 roll of pasty. Lightly score the pastry 3 or 4 times. Combine the meat and bread mixtures and add them to the pie. Cover with the addition roll of pastry and turn the edges inwards to seal the pie. Score a design on the top layer of pastry (if you would like) and create a hole in the middle about 1 inch in diameter to allow the steam to escape. Brush the pastry with lightly beaten egg yolk.
4. Put in the oven for max 35 mins on 200 degees C (180 for fan oven).