Butternut Squash Flat Bread with L’Epicurien Red Pepper Chutney with Espelette Chili

Ingredients Roasted Butternut Squash 1 extra large butternut squash, cut into 1-inch chunks 2 tablespoons. olive oil  salt + pepper to taste Flatbread 1 prepared pizza crust 1 L’Epicurien Red Pepper Chutney with Espelette Chili 1/2 of caramelized onions 1/2 cup. shredded Fontina or Italian blend cheese 1/2 of roasted butternut squash 2 teaspoon. olive … More Butternut Squash Flat Bread with L’Epicurien Red Pepper Chutney with Espelette Chili

Potato Tikki with Sweet Onion Confit

Ingredients 4 large potatoes 50 g nibbed almonds, lightly toasted 1 cup red pepper, minced 2 chilies, minced (optional) 1/2 lime or lemon, juiced 2 tablespoon fresh coriander, minced 1 tablespoon cornflour Sea salt and freshly ground black pepper Oil, for frying L’Epicurien Sweet Onion Confit   Directions Boil the potatoes in their skins until … More Potato Tikki with Sweet Onion Confit

Butternut Squash Flat Bread with L’Epicurien Shallots Confit

Ingredients:  Roasted Butternut Squash 1 extra large butternut squash, cut into 1-inch chunks 2 tbsp. olive oil  salt + pepper to taste Flatbread 1 prepared pizza crust 1 Shallots Confit from L’Epicurien 1/2 of caramelized onions 1/2 c. shredded Fontina or Italian blend cheese 1/2 of roasted butternut squash 2 tsp. olive oil 2 tbsp. … More Butternut Squash Flat Bread with L’Epicurien Shallots Confit

Rougié Confit of Duck Legs with Sarlat Style Potatoes

    1 can Rougie Confit of Duck Legs Duck Fat Potatoes 4 cloves garlic Parsley Salt and freshly ground pepper Slice potatoes and fry in duck fat with the garlic cloves. Heat Confit of Duck Legs in 350 degree oven for about ten minutes, until warmed through. Grill skin to crispen before serving. Arrange … More Rougié Confit of Duck Legs with Sarlat Style Potatoes