Spécial recettes Philibon


		The Philibon Melon has already chosen it for you......
		The Philibon Melon has already chosen it for you... PHILIBON, the fruit of sustainable agriculture, in sunny regions, from where it draws all its aromatic flavour and sweetness. You can trust it all year round, whether it comes from the West Indies (from December to April), from Andalusia (from May to June and October) or from the Quercy (from June to September). PHILIBON is also the brand which guarantees a product which is "perfect for eating", as can be found on other noble produce, such as the Grape from Moissac and the Reine-Claude plum (greengage), Reunion Island Victoria pineapple. .................................................................
		Health and Fitness: the melon is an ideal fruit in a slimming diet with less than 38 Kcal for 100 g.

Melon can be eaten at any moment during a meal, depending on individual tastes. As a savoury starter, with Parma ham As a sweet starter, cut in half and filled with Port, Pineau or even Ricard* (the excessive consumption of alcohol can damage your health) As a main dish, fried with duck magrets or a red meat. As a dessert, in fruit salads, as a sorbet or just as nice, in iced soups with a light syrup in which you have preserved fresh pieces of ginger. So what are you waiting for ! ! Philibon melon tastes good all year round ! !*

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Philibon melon chaud-froid
Preparation time: 10 mins Cooking time: 5 mins Ingredients for 4 servings: : 2 Philibon or Flamboyant melons 100g brown sugar 50 g butter 1 litre tub of lime sorbet 1 lime. .......	Cut the Philibon melon into thick slices. Sprinkle half of the slices with the brown sugar. Melt the butter in a frying pan and then lightly fry the slices of sugared melon until golden. Serve this dessert in a plate, alternating slices of the golden Philibon melon with the natural slices. Decorate with a few strips of lime zest, strings of caramel and serve with a lime sorbet.	Photo : Caroline Martin

West Indian Philibon melon

Preparation time:
10 mins
No cooking necessary
Ingredients for 4 servings:
2 Philibon melons 50 ml coconut sorbet 2 bananas 15 cl mango puree 2 tablespoons of grated coconut.

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Wash the melons and cut them in half. Remove the seeds and a little of the flesh. Dice the bananas. Place a scoop of coconut sorbet in the melon and some of the diced banana. Drizzle the mango puree over the top and sprinkle with the grated coconut..

Photo : Yves Bagros

Easter lamb with Philibon melon

Preparation time :
15 mins
Cooking time :
20 mins
Ingredients for 4 servings:
1 Philibon melon 1 8 rib side of lamb 50 g butter 100 g fatty bacon 1 tablespoon of acacia honey 1 tablespoon of island berry spices Couscous semolina 1 clove of garlic thyme bay leaf salt pepper

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Fry the side of lamb in 50 g butter in a non stick pan for 4 to 5 minutes on each side, until it is golden brown. Cut the melon into slices and plunge them into boiling water for 1 minute. Then brown the Philibon melon slices in a frying pan, brushing them with the acacia honey. Cover the side of lamb with these melon slices and season with the salt and island berry spices. Gently fry the diced bacon in an ovenproof casserole dish, add the thyme, the bay leaf and the clove of garlic. Add the side of lamb covered with the melon and leave to cook for 10 minutes without covering. To finish, put under the grill for 3 minutes. Remove from the oven. Serve with couscous semolina and slices of pan fried Philbon melon..

Photo : Caroline Martin

West Indian Ravioli with Philibon melon, olive oil and coconut milk

Preparation time :
30 mins
Marination: 4 hours
Ingredients for 4 servings :
2 Philibon or Flamboyant melons 250 g haddock 300 ml coconut milk 1 lime 15 g grated coconut olive oil salt pepper

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Leave the haddock to marinate for 4 hours in the coconut milk. Place the haddock in a saucepan full of simmering coconut milk to poach it. Drain. Lightly toast the grated coconut in a warm oven. Meanwhile, finely dice the haddock then season it with the toasted coconut, fine strips of lemon zest and a tablespoon of olive oil. Finely slice the Philibon melon. Using a glass, cut out 16 melon circles (2 per ravioli). To form the ravioli, place one Philibon melon circle on a plate, a spoonful of the mixture on top and then cover with a second melon circle. Pour on a few drops of lime juice, salt and pepper. Count two raviolis per person. Decorate the plate by sprinkling it with a spoonful of the milk used to cook the haddock and a few drops of olive oil. Serve cold..

Photo : Yves Bagros

Green tea shortcrust with Philibon melon and chocolate sorbet

Preparation time :
30 mins
Resting time : 2 hours Ingredients for 4 servings :
1 Philibon or Flamboyant melon 250 g flour 100 g icing sugar 125 g butter 25 g ground almonds 1 egg 1 pinch of salt 3 teaspoons of green tea 1 litre of chocolate ice cream

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Beat the eggs and the butter together with an electric mixer. Add the sugar, then the ground almonds, flour, green tea and salt. You must add them in this order and mix each ingredient in well before adding the next. Once you have obtained a round ball of dough, leave it to rest for 2 hours in the refrigerator. Ice the dough with icing sugar then roll it out. Cut out 8 rectangles (15x2 cm). Cook the rectangles for 15 minutes in the oven (gas mark 4, 160°C). Leave to cool. Using a special melon ball scoop, cut the Philibon melon into balls. Assemble the dessert in a plate like a millefeuille: one rectangle of shortcrust pastry, a layer melon balls, rectangle of shortcrust pastry. Serve with a chocolate sorbet ice-cream or chocolate sauce..

Photo : Yves Bagros

Philibon melon floating island with Spiced Violet sorbet

Preparation time : :
30 mins
Ingredients for 4 servings : : 1½ Philibon or Flamboyant melon 2 small dried pimentos (chose them mild and perfumed) 2 sprigs of basil 6 mint leaves ¼ stick of citronella 1 lime 125 g sugar ½ litre of water 4 cl of violet syrup or violet liqueur

Remove the skin from the Philibon melon and scoop out the seeds. Blend the Philibon melon in a blender with a tablespoon of lime juice and leave to rest. To make the sorbet, mix the water and sugar in a saucepan. Bring to the boil. Add the pimentos, basil, mint and lime juice and leave to brew for 3 minutes (the longer you leave it to brew, the spicier the sorbet will be). Strain the mixture. Leave to cool and mix for a few minutes in a sorbet maker. Reduce the violet syrup over a gentle heat until it has the texture of caramel. Pour the melon into a shallow dish. Place a scoop of sorbet in the middle and drizzle with strings of violet syrup..

Caramelised MOISSAC grapes

Preparation time:
1 hour
Cooking time :
roughly 10 mins (to be monitored)
Ingredients :
1 large bunch of Moissac grapes, 150g water, 500g sugar, 100g glucose, 3 tablespoons of crushed pistachio nuts, 3 tablespoons of sesame seeds, 3 tablespoons of chopped crystallised violets.

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Pour the sugar and water into a saucepan. Bring gently to the boil, then add the glucose. Mix the syrup and watch it carefully. As soon as it starts to colour, remove it from the heat.
Plunge the grapes into the syrup one by one to coat them with caramel.
Roll them in one of the ingredients then plunge them into the caramel again. Put them on greaseproof paper and leave them to harden.

Photo : Yves Bagros/SOPEXA

Tarte de REINES-CLAUDE

Temps de préparation
35 mn
Cuisson :
30 mn environ
Ingrédients :
1 barquette de Reine-Claude PHILIBON, 1 fond de tarte pâte brisée, 60 g de sucre, 50 g de farine, 2 c. à soupe rases de sucre.

Garnissez avec la pâte un moule à tarte de 24 cm. Déposez sur la pâte le mélange sucre, farine (destiné à absorber le jus pendant la cuisson). Disposez les prunes dénoyautées, coupées en 2 et faites cuire à four chaud 30 mn en mettant le moule dans le bas du four (th. 7 ou 210°). Saupoudrez des 2 c. de sucre et servez de préférence tiède cette tarte simple et succulente.

Photo : Média Création

Mille feuille with vanilla REINE CLAUDE PLUM (greengage) compote

Preparation time:
35 mins
Cooking time:
approx. 25 mins
Ingredients:
1 lb. of greengages, 150g caster sugar, 50g blanched almonds, 1 vanilla pod, 1ready made unrolled flaky pastry, 100g icing sugar.

Split the greengages in half and put them in a saucepan. Add the caster sugar, 2 tablespoons of water, the vanilla pod split in half lengthways and the roughly chopped almonds. Cover and leave to simmer for 15 mins, stirring regularly to crush the greengages down to a pulp. Remove the stones and leave to cool a little. Place your ready made flaky pastry on the working top and sprinkle both sides generously with icing sugar. Cut 3-cm strips from the block and roll them out one by one as finely as possible.
Cut the pastry into 10x10 cm squares and sprinkle them again with icing sugar before laying them on an oiled baking tray.
Bake the pastry squares for 10 mins at 180°C. Arrange your plates by putting alternate layers of pastry squares and 1 tablespoon of compote, as for a mille feuille.

Photo : Yves Bagros/SOPEXA

West Indian Melon Cocktail

Ingredients:
1 Philibon melon
1 tin of sweetened condensed milk
1/2 tin of coconut milk
1 teaspoon of cinnamon
1/2 teaspoon of vanilla flavouring
1 lime
1 vanilla pod

Cut the Philibon melon into chunks. Put these in the freezer for a few hours until they are as hard as ice cubes. Put the Philibon melon ice cubes, the sweetened condensed milk, cinnamon, lime, vanilla and coconut milk together in a blender. Mix it all together. Decorate the cocktail with a few pieces of lime zest and a vanilla pod.

N.B.: The mixture should not be too liquid! If it is, add more Philibon melon ice cubes..

Recipe created by Marie-Claude,
a Philibon melon producer.

Photo : Yves Bagros/SOPEXA

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Conception : Média Création