Maurice and Anne-Juliette Belicha, together with their two young daughters, lead a Jewish life, bringing their kosher meat from Paris and only using bio (organic) products, in the Dordogne. While Maurice is producing kosher foie gras (see page 47), Anne-Juliette is trying to realize her dream of opening a kosher bed-and-breakfast in the Dordogne. She makes this delicious mango chutney, which marries well with both her husband’s foie gras and with chopped liver.

　　

Ingredients

2 cups

　　1 tablespoon safflower or vegetable oil

　　1 teaspoon red peppercorns

　　1 shallot, diced

　　1 large ripe mango

　　1 tablespoon sugar

　　1 tablespoon red-wine vinegar

　　

Step 1

Heat the oil in a nonstick frying pan. Add the peppercorns and the shallot, and sauté over low heat for 5 minutes.

　　

Step 2

In the meantime, peel the mango and cut it into 1/2-inch cubes. Add the mango to the shallot and continue sautéing. Sprinkle the sugar over, splash in the red-wine vinegar, and simmer for 10 minutes. Cover, and cook on very low heat for 40 minutes, or until the mango becomes a marmalade. Cool, discard the peppercorns, and serve as an appetizer with foie gras.

　　Quiches, Kugels, and Couscous