CATALAN CREM OR "CREMA CREMADA"

Ingredients:
6 eggs, 125 g sugar, 50 g flour, 1 l milk, zest of citrus (orange & lemon), 1 teaspoon of aniseed, cinamon.

Boil the milk with aniseed, citrus zest and cinnamon, and allow to cool. In a mixing bowl, mix 4 egg yolks and 2 complete eggs with the sugar and the flour. Filter the milk and pour onto the mixture, whipping vigorously. Be careful not to allow the mixture to curdle. Pour out into a pan, and heat, whipping until the mixture thickens. Pour out into a serving dish. When the crema is cold, sprinkle with some sugar and brand it with a red-hot iron.

DUCK WITH CHERRIES OR "ANEC AMB CIRESES"

Ingredients:
1 whole duck covered with rashers of smoked ham 3 tablespoonfuls olive oil, 3 tablespoonfuls of Cognac 1 kg cherries pitted, 250ml Banyuls, zest of citrus

Place the duck, covered with rashers of smoked ham in an oven with some olive oil, and cook for 35 mn. Then, quarter the duck and place in a frying pan and flame with Cognac. In an other pan, put cherries with Banyuls wine and zest of citrus. Reduce the liquor to half its volume and add pieces of smoked ham, cooking for 10 mn. Season to taste. Pour this sauce on the duck and serve it very hot
eat it with a "Banyuls Vintage" wine.

BULLINADA

Ingredients:
1.5 Kg of fish: whiting, red mullet, anglerfish 1 Kg of potatoes, 1 or 2 red peppers, ½ teaspoon of saffron, 5 or 6 cloves of garlic parsley, 2 tablespoonfuls of flour, 2 tablespoonfuls of olive oil

Clean all the fish, peel and cut potatoes in 1.5 cm thick pieces. Put the garlic, red pepper and parsley in the pot and add a layer of potatoes, and then a layer of fish. Sprinkle each layer with some flour and pepper, then finally add the saffron. Cover the whole mixture with water and boil for 15 mn
eat it with a "muscat dry" wine.

PA AMB OLI

Ingredients:
4 slices of bread (French Bread)
4 rashers of smoked ham, 4 tomatoes
garlic and olive oil

Toast the slices of bread, pulp the tomatoes
Rub the slices of bread with cloves of garlic, add some olive oil
cover with tomatoes pulp and a rasher of ham

eat it with a light red wine.

FARMING SOUP OR OLLADA

Ingredients:
1 hock of well cured pork, 1 pigs tail, 1,2 kg potatoes, 1 small cabbage blanched for 5 mn, 2 carrots, 1 leek, 1 bouquet garni, 1 celery heart, 100 g of dry beans, 10 g sagi* in cream, 3 c olive oil, 1,5 l water, 500 g fresh thin sausage , 4 Catalan black puddings.
sagi= salty pork breakdown slightly rancid .

In a large, covered earthenware pot, cook the hock, beans and bouquet garni covered with cold water. Bring to boil and simmer for 1 h. Shred all vegetables finely and add them with the sagi and 1,5 l of cold water. Leave to cook again for 1 h. Grill the sausages and black pudding and add them to the ollada. When the ollada recommences boiling, take off the heat and serve immediately.

delicious with a côte de Rousillon red wine.
Cooking time 2 h.