Advertisements
Feeds:
Posts
Comments

Posts Tagged ‘French’

Coq au Vin

Coq au Vin

Coq au vin was on every restaurant menu when we were kids. Not so much now, but still a much-loved French classic.  You can also still find it on many set menus in France – La Formule – and rightly so.

Wine Suggestion: As this is a classic French dish we would suggest going French with the wine too. For something decadent, a good red Burgundy, our choice would be Gevrey-Chambertin; for the thoughtful choice a really good Beaujolais, like Domaine Rochette’s Morgon Côte du Py; or something a little rustic and country: Côtes du Rhône. This last was our choice tonight with the excellent Coste-Chaude Madrigal CdR Villages Visan.

Coq au Vin – serves 4

  • 4 tbsp olive oil
  • 100g pancetta cubes
  • 150g small button mushrooms
  • 12 small pickling onions or small shallots
  • 4 tbsp plain flour
  • 8 chicken pieces (a mixture of thighs & drumsticks), bone-in but skin removed
  • 4 tbsp brandy
  • 300ml red wine
  • 300ml chicken stock
  • 1 tbsp redcurrant jelly
  • 1 bouquet garni

Heat 2 tbsp of the oil over a medium heat in a large, deep, frying pan. Fry the pancetta, mushrooms and onions for 5 minutes, or until golden brown. Remove from the pan.

Heat the remaining 2 tbsp of oil in the same pan. Season 1 tbsp of the flour and put onto a plate. Dust the chicken pieces with the flour and shake of any excess. Fry the chicken for 3-5 minutes on each side or until golden brown. Do this in batches so you don’t overcrowd the pan. Add the brandy, take off the heat, and light with a match to cook off the alcohol.

Remove the chicken from the pan and add to the vegetables and pancetta. Add the remaining 3tbsp of flour to the pan and stir for 1 minute. Add the wine, stock, redcurrant jelly and bouquet garni. If it seems too thick you can add a little more water.

Return the chicken, pancetta and veg to the pan, and bring to the boil. Reduce to a simmer, then cover and cook for 40-45 minutes, until the chicken is cooked through.

Serve with potatoes and seasonal veg.

(Original recipe from Family Kitchen Cookbook by Caroline Bretherton, DK, 2013.)

 

Advertisements

Read Full Post »

Bouef Bourgignon

A classic dish for good reason. We’ve tried many versions over the years but always come back this simple recipe. Serve with mash and greens.

Despite the name, we prefer juicier reds for this dish and often veer toward the Rhone or similar. This time it was a Merlot from Chile and as long as the wine is decent you won’t spoil the dish; don’t throw in bad wine as you will notice this.

Wine Suggestion: A Northern Rhone Syrah by Jean-Michel Gerin brought by our guests was a very good match. This was followed by a Grapillon d’Or Gigondas, an equally good match.

Beef Bourguignon – serves 6

  • 2 tbsp olive oil
  • 750g cubed braising or stewing steak
  • 3 tbsp seasoned flour
  • 9 shallots, peeled and halved
  • 3 garlic cloves, halved
  • 125g lardons/cubed pancetta
  • 75cl bottle red wine
  • 2 sprigs thyme
  • 1 tbsp tomato purée
  • 250g button mushrooms

Preheat the oven to 180C/Gas 4/Fan 160C.

Heat the oil in a large flameproof casserole with a lid. Toss the meat in the flour then cook in batches until well browned. Remove each batch with a slotted spoon and set aside.

Add shallots, garlic and lardons/pancetta and cook for 5 minutes until golden brown. Return all the meat to the pot, pour in the wine and bring to the boil. Stir in the thyme, tomato purée and some seasoning.

Cover with a lid and cook in the oven for 1 hour. Add the mushrooms, cover, and return to the oven for 30-40 minutes or until the meat is tender.

(Original recipe by Ainsley Harriott in BBC Good Food Magazine, November 2001.)

Read Full Post »

Mouclade

We mainly eat mussels in the colder months – something to do with months with an r in the them, but also they just seem like cold weather food to us. They’re so cheap and yet such a treat. This is typical Friday night food in our house, served with crusty bread or fries. La Mouclade is a French recipe from Rick Stein’s French Odyssey and includes a creamy curry sauce – delicious!

Wine Suggestion: As this dish comes from the Charentes region of France, we sipped some chilled Pineau des Charentes as an aperitif and then a glass of Bordeaux Blanc. While we would have loved to have found some Right Bank Bordeaux Ch Monbousquet or Valandraud Blanc we had some Chateau Bouscaut Blanc from the Graves instead. A Sauvignon Blanc, Semillon blend with some barrel aging after fermentation in stainless steel. Great with seafood and able to stand up to the curry and saffron.

La Mouclade – serves 4

  • a good pinch of saffron threads
  • 1.75 kg mussels, cleaned
  • 120ml dry white wine
  • 25g butter
  • 1 small onion, finely chopped
  • 2 garlic cloves, finely chopped
  • ½ tsp good-quality medium curry powder
  • 2 tbsp cognac
  • 2 tbsp plain flour
  • 200ml crème fraîche
  • 3 tbsp chopped parsley

Put the saffron into a small bowl with a tablespoon of warm water.

Put the mussels and wine into a large saucepan, cover and cook over a hight heat for 3-4 minutes, shaking occasionally, until the mussels have opened. Tip them into a colander over a bowl to catch the liquid. Transfer the mussels to a large serving bowl and keep warm.

Melt the butter in a frying pan, add the onion, garlic and curry powder and cook gently for a few minutes. Add the cognac and cook until almost evaporated, then stir in the flour and cook for a minute. Gradually stir in the saffron liquid and the mussel liquid (leave the very last gritty bit behind). Bring to a simmer and cook for a few minutes. Add the crème fraîche and simmer for another few minutes, until slightly reduced. Season to taste, stir in the parsley and pour the sauce over the mussels .

(Original recipe from Rick Stein’s French Odyssey, BBC Books, 2005.)

Read Full Post »

Smoked ham salad, with shaved Gruyere, Escarole & Walnuts

You know those fab salads that they serve in French bistros? Well this is one of those and it’s from Rick Stein’s French Odyssey – a book we never travel to France without.

Wine Suggestion: this wine reminded us of holidays in the Dordogne in France so we chose a white Bergerac from Chateau le Tap, a nearly even blend of Sauvignon Blanc and Semillon with a touch of Muscadelle thrown in.

Smoked ham salad with shaved Gruyère, escarole and walnuts – serves 4

  • 1 escarole lettuce or 2 English curly lettuces
  • 100g piece of Gruyère cheese
  • 400g of good quality smoked cooked ham – about 12 very thin slice
  • 10 walnuts in the shell
  • 1 small bunch of chives, chopped

FOR THE DRESSING:

  • 2 tsp Dijon mustard
  • 2 tsp lemon juice
  • 1 tbsp red wine vinegar
  • 2 tbsp crème fraîche or sour cream
  • 2 tbsp extra virgin olive oil
  • 1 tbsp walnut oil (or use more olive oil if you haven’t got this)

Remove the outer lettuce leaves and discard, then break the rest into leaves. Wash and dry well in a salad spinner.

Cut the cheese into very thin strips using a cheese slicer or mandolin.

For the dressing, whisk together the mustard, lemon juice and vinegar. Add the crème fraîche, whisk until emulsified then gradually whisk in the olive and walnut oils. Season to taste with salt and pepper.

Arrange the sliced ham, lettuce leaves and shaved cheese onto 4 plates and scatter over the shelled walnuts. Drizzle over the dressing and sprinkle with the chives.

(Original recipe from Rick Stein’s French Odyssey, BBC Books, 2005.)

Read Full Post »

Fennel & Potato Gratin

Fennel makes a great addition to a classic dauphinoise. We served with chargrilled steak and spinach but it would also be great with venison.

Fennel Dauphinoise – serves 2

  • 225g medium potatoes, very thinly sliced (a mandolin works best for this)
  • 1 small fennel bulb, sliced (reserve the fronds)
  • 1 garlic clove, finely chopped
  • 75ml whole milk
  • 100ml double cream
  • 2 tbsp finely grated Parmesan
  • butter

Heat the oven to 180C/160C fan/gas 4.

Put the potatoes, fennel and garlic in a medium non-stick pan. Pour in the milk and cream, season well and simmer gently, covered, for 10 minutes, stirring halfway through, until the potatoes are just tender.

Divide the mixture between 2 small (about 150ml) buttered ramekins and sprinkle with the Parmesan.

Bake for 40 minutes or until the potatoes are golden and tender when pierced with a knife. Snip the fennel fronds over before serving.

(Original recipe from BBC Good Food)

Read Full Post »

Merguez pot au feu with couscous

A dish of Merguez sausages and couscous from Marseilles. Like a Pot au Feu with flavours of the Maghreb. So delicious!

Wine Suggestion: French meets the Mediterranean, meets the Middle East – the Massaya le Colombier is a Cinsault, Grenache, Syrah and Tempranillo blend. Made in stainless steel to preserve the fruit we love to chill this for 30 minutes, but you don’t have to.

Merguez with Couscous – serves 6 to 8

  • 2 tbsp ras el hanout
  • 1 tbsp paprika
  • 700g skinless chicken thighs
  • 2 courgettes, thickly sliced
  • 4 ripe tomatoes, quartered
  • 1 large onion, chopped
  • 2 garlic cloves, sliced
  • 1 red pepper, halved and sliced
  • 2 dried red chillies
  • 1 pinch of saffron
  • 1 large piece of orange zest (use the juice to soak the raisins)
  • 400g merguez sausages
  • 1 x 400g tin chickpeas
  • 2 tbsp harissa

FOR THE COUSCOUS:

  • 450g couscous
  • 100g raisins, soaked in orange juice
  • 50g butter

Put the spices in a large wide pan with 2 tbsp of olive oil and heat until sizzling. Add the chicken, vegetables, chillies, saffron and orange zest with 1 litre of cold water and slowly bring to a simmer. Season well and continue to cook uncovered for 10 minutes.

Add the merguez sausages to the chicken, then cover and cook for 15 minutes. Stir in the chickpeas.

Meanwhile, put the couscous into a bowl and cover with the same volume of boiling water. Cover with cling film and leave to steam for 5 minutes, then fork through.

Tip the couscous into a serving bowl and add the raisins, butter and plenty of salt and pepper.

Add 4 tbsp of the chicken cooking liquid to the harissa to make a sauce.

Serve the chicken & sausages with the couscous and harissa sauce on the side.

(Original recipe by Lulu Grimes IN: Olive Magazine, September 2013.)

Read Full Post »

Summer Soupe au Pistou

A lovely fresh-tasting soup full of veg and basil – smells just like summer.

Summer soupe au pistou – serves 4 to 6

  • 1 leek, chopped
  • 1 large potato, peeled and chopped
  • 1 celery stick, chopped
  • 1.7 litres of chicken stock (or vegetable stock if you prefer)
  • 2 courgettes, chopped
  • 225g green beans, chopped into short lengths
  • 225g drained tinned haricot beans (or use another white bean)
  • 12 cherry tomatoes, quartered
  • 2 tbsp chopped parsley
  • 2 bunches of basil
  • 3 cloves of garlic
  • 125ml extra virgin olive oil
  • grated Parmesan, to serve

Heat a splash of olive oil in a large pot and gently cook the leek, potato and celery for 5 minutes.

Add the chicken stock, season well and cook for 10 minutes.

Add the courgettes, green beans, haricot beans and cherry tomatoes. Cook for 5 minutes or until the vegetables are tender, then add the parsley.

To make the pistou: whizz the basil and garlic with some seasoning in a blender then gradually add the olive oil.

Top the soup with the pistou and Parmesan.

(Original recipe from Food from Plenty by Diana Henry, Mitchell Beazley, 2010.)

Read Full Post »

Older Posts »