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Chicken French Main course

Coq Au Vin

A classic Sunday dinner, Coq Au Vin is unusual in the fact that the chicken is cooked in red wine, alot of red wine!

Categories
Chicken French Main course

Chicken en papillote

Serves 2 Cooking time 50 mins Ingredients 2 chicken breasts 3-4 new potatoes, halved 2 carrots 3 sticks of celery 250ml of dry white wine 3 cloves of garlic, peeled and chopped You’ll also need a baking tray and a roll of parchment paper. You could use other vegetables, try and stick to something with […]

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French Lamb Main course

Lamb and red wine casserole

Serves 2 Cooking time 2 hours Ingredients Groundnut oil and a knob of butter for frying 250-300g casserole lamb (neck fillet or shoulder) 1 onion, chopped 1 stick celery, chopped 1 carrot, chopped 1 clove garlic, chopped 1 sprig rosemary, leaves removed and finely chopped 200ml (large glass) red wine 250ml beef stock 1 tbsp […]

Categories
Beef French Main course

Beef fillet with a gratin of mushrooms

Prepare the topping ahead. Gently saute the shallot and garlic in 1 tbsp oil for about 5 minutes until softened. Remove from the pan into a bowl with a slotted spoon and set aside. Add a further 2 tbsp oil to the pan and saute the mushrooms over a high heat, stirring frequently for about […]

Categories
French Pork Side dishes

Scalloped potatoes with bacon and tarragon

Peel and slice the potatoes. Place half in a greased ovenproof dish and season well. Sprinkle with the onion, tarragon and bacon then cover with the rest of the potatoes. Pour   over the cream/milk and cover with greased foil. Cook in the oven (200C) for about 1 and a half hours or until almost tender. […]

Categories
French Side dishes Vegetarian

Boulangere potatoes

Ingredients: 4 or 5 Potatoes, sliced thinly Maldon sea salt and black pepper 4 Cloves garlic, crushed 1 Onion, thinly sliced 4 Bay leaves Chicken or vegetable stock Method: Jumble the potatoes in a shallow baking dish with the salt and pepper, garlic onion and bay. Spread them out in the dish so they are […]

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French Side dishes

Potato chunks with lemon, anchovies and rosemary

Ingredients: 900g Potatoes (King Edwards, Maris Pipers) cut into chunks 50g Can anchovies in olive oil, chopped 2 tbsp Olive oil 25g Butter Zest and juice of 1 large lemon Handful fresh rosemary, chopped Method: Preheat oven to 220C.  Place all ingredients in a baking dish and add 150ml hot water. Mix well and cook […]

Categories
French Side dishes Vegetarian

Potato and fennel dauphinoise

Ingredients: 1 kg Maris Piper potatoes, peeled and sliced about 1cm thick 1 Bulb fennel, finely chopped 1 Clove garlic, finely chopped 300ml Double cream 300ml Milk 100g Gruyere, grated 75g Parmesan, grated Salt and pepper Method: Heat oven to 200C. In an ovenproof dish, layer the potatoes, fennel and garlic. In a bowl, mix […]

Categories
French Side dishes Vegetarian

Provencal Tomatoes

Ingredients: 2 Large beef tomatoes 2 Cloves garlic Selection of fresh herbs (basil, rosemary, thyme, parsley) Handful of fresh breadcrumbs Large handful of grated parmesan Salt & pepper Method: Preheat oven to 180C.  Slice tomatoes in half across the way. Fry (cut side down) in olive oil until caramelised. This will take 10 mins or […]

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French Side dishes Vegetarian

Pumpkin, sage and parmesan gratin

Ingredients: 1kg Pumpkin or other squash such as butternut, peeled, deseeded and cut into chunks 3 tbsp Olive oil Salt and black pepper 2 Garlic cloves chopped 6-8 Sage leaves, roughly chopped 150ml Double cream 50g Parmesan grated Method: Heat oven to 200C. In a large gratin dish, toss the pumpkin or butternut squash with […]

Categories
French Game Salads Starters

Duck salad with hazelnut dressing

Ingredients: 50g Hazelnuts, roasted 25g Sultanas 200g Celeriac 1 Large Cox’s apple Salt and pepper For the dressing: 3 tbsp Groundnut oil 3 tbsp Hazelnut oil 1 tbsp White wine vinegar 2 tsp Sherry vinegar A squeeze of lemon juice Method: Make the dressing: Put all ingredients in a small jar, cover and shake well […]

Categories
French Soups Starters

Classic French onion soup

Ingredients: 6-7 Large onions 1-1.5 Litres chicken stock Good slug white wine (about 2 glasses) 2 Bay leaves 1 tbsp Sugar Butter and oil for frying Method: Peel and slice the onions.  Heat butter and oil in a large pan and add sugar and bay leaf.  Add the onions and fry on medium heat for […]

Categories
French Pork Starters Xmas recipes

Pork, apricot and pistachio terrine

This is my favourite Christmas terrine, pistachios and pork work perfectly together and the addition of apricot adds a lovely sweetness to the recipe.  This is worth the effort and is relatively straightforward to make

Categories
Desserts French

Arctic zone cappucinos

Ingredients: Thick chocolate sauce 180g dark chocolate, 70% solids 100g milk chocolate 280ml milk 160ml single cream Chantilly cream 500ml whipping cream 70g icing sugar half a vanilla pod Coffee granita 480ml hot espresso coffee 80ml hot, diluted chicory essence (Camp coffee) 60g caster sugar Chocolate brownies 80g unsalted butter + some for greasing 120g […]

Categories
Chicken French Starters

Chicken liver parfait

Ingredients: 500g Chicken livers, rinsed and trimmed of sinew 1 Onion, finely chopped 1 Clove garlic, finely chopped A couple of sprigs of thyme, leaves stripped and chopped 1 Tbsp Port or brandy 100g Butter, melted (plus extra for frying) 4 Tbsp double cream Salt and white pepper Method: Fry the onion, garlic and thyme […]