Pascal lamb

Pascal lamb signifies the end of winter privation and a new year of indulgence.

For details see eclectic recipes.

Ingredients

2 medium and eight small onions

1kg lamb shoulder, bone-in; cut in fist-sized chunks

1 generous pinch of saffron

a walnut sized lump of fresh ginger, bruised

a handful of raisins

almonds

honey

Dice and fry the medium onions; keep the small ones whole—but peeled.

In a large shallow casserole, fry the onions and lamb gently until nicely browned.

Add saffron, ginger, and water to half-cover the meat. Simmer, covered, in a gentle oven for an hour, or until the lamb is tender.

Add the raisins. Fry the almonds in a little oil until golden brown. Chop or smash them coarsely, add them to the lamb and serve.

Szechuan Chocolate Truffles

Add chilli and szechuan pepper to Côte d'Or Noir de Noir.

See eclectic recipes for details.

Ingredients

400g Noir de Noir (or other quality dark chocolate)

200ml heavy (40%) cream

40g unsalted butter

2 dried pasilla chile peppers

2 teaspoons szechuan pepper

cocoa powder

Chocolate and butter should be warm but not melting. Break the chocolate into a warmed mixing bowl.

Toast chiles and pepper briefly in a hot oven. Crumble the now crisp chiles, and put them, with the szechuan pepper into the cream. Bring the cream slowly to the boil.

Strain the hot cream through a sieve, onto the chocolate. Let it stand a few minutes, so the chocolate melts, then stir to mix chocolate and cream. Add the butter a bit at a time, stirring to incorporate. Let the mixture cool until it begins to set.

Warm gently over hot water until you can beat the mixture to a smooth paste. Let it cool.

Once it is set enough to work, form into bite-size truffles, using two teaspoons (or otherwise). Roll the truffles in cocoa and keep in a cool place.