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Posts Tagged ‘French’

Fennel Dauphinoise

Posted in Food, Gluten-free, Side dish, tagged , , , , , , , , on 24 September 2018| Leave a Comment »

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)

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Merguez with Couscous

Posted in Chicken, Food, tagged , , , , , , , , , , on 17 September 2018| Leave a Comment »

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.)

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Summer Soupe au Pistou

Posted in Food, Gluten-free, Soup, Vegetarian, tagged , , , , , , , , , , on 15 August 2018| 1 Comment »

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.)

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Chicken Tartiflette

Posted in Uncategorized, tagged , , , , , , , , , , , , on 7 May 2018| 3 Comments »

Chicken Tartiflette

Reblochon cheese from the Alps arrives in the cheese shops from May and reminds us to make tartiflette, the famous dish from France’s Haute-Savoie region made with cheese, bacon, potatoes and onions.  This version also has chicken and kale and it needs no accompaniment. It makes a hefty portion but it’s hard not to go back for more.

Wine Suggestion: We would suggest finding a white from the Jura, usually made from Savagnin, Chardonnay, or a blend of the two. Even better try to find a Vin Jaune, which is aged in oak under a Voile, similar to the Flor of sherry, and with similar characteristics. We had a beautiful Côtes du Jura, the Cuvée de Garde by Anne & Jean-François Ganevat. An equal blend of the two grapes and held under voile for 48 months (not long enough to classify as a Vin Jaune) which allowed the fruit to sing alongside the nutty, voile aromas.

Chicken tartiflette – serves 4 (generously)

FOR THE CHICKEN:

  • 2 tbsp olive oil
  • 1 medium chicken, about 1.5kg, jointed into 8 pieces (we used 8 chicken thighs)
  • 1 onion, sliced
  • 1 head of garlic, cut in half horizontally
  • 200ml white wine
  • 2 litres chicken stock
  • 1 sprig of thyme
  • 2 bay leaves

FOR THE TARTIFLETTE:

  • 1kg waxy potatoes, like Charlotte, sliced 1cm thick
  • 2 tbsp olive oil
  • 200g smoked bacon lardons
  • 1 large onion, thinly sliced
  • 3 garlic cloves, finely chopped
  • 50g plain flour
  • 300ml double cream
  • 400g curly kale, blanched in boiling water for 3 minutes and roughly chopped (discard any thick stalks)
  • 400g Reblochon cheese, broken or cut into pieces

Start by cooking the chicken. Heat a large sauté pan over a high heat, add the olive oil and the chicken pieces – skin side down to start. Cook until browned all over, about 5 to 10 minutes. Remove the chicken from the pan then add the onion and garlic and sweat until the onion has softened. Add the white wine and reduce until almost evaporated. Add the chicken stock, thyme and bay, then season with salt and pepper and bring to a very gentle simmer (you might need to transfer to a large pot to fit it all in).

Return the chicken pieces to the pan and cook very gently until just cooked – about 10 minutes for the breasts. Remove any breast pieces from the pan with some of the broth and leave to cool in the broth. Continue to cook the leg meat for another 30 minutes, then take off the heat and leave to cool in the broth.

When cooled take the chicken out of the broth, remove the skin and bones and cut into large pieces. Strain the broth and reserve for later.

Preheat the oven to 200C/400F/Gas 6.

Simmer the potato slices in boiling, salted water until almost tender, then drain and set aside.

Heat the olive oil in a pan, add the bacon lardons and cook until coloured, then remove from the pan and add the onion. Cook until the onion is translucent, then stir in the garlic. Add the flour and cook for another 2 minutes. Add the cream with 200ml of the reserved strained chicken braising liquid and slowly bring to a simmer, stirring. Remove from the heat and season.

Fold the chicken and bacon through the cream mixture, along with the kale, 300g of the cheese and the potatoes. Pour into a large baking dish and top with the remaining 100g of cheese, then bake until golden brown (about 20 to 30 minutes).

(Original recipe from The Skills by Monica Galetti, Quadrille, 2016.)

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Rabbit with Onions & Rosemary

Posted in Food, tagged , , , , , , , , on 11 March 2018| Leave a Comment »

Rabbit with onions and rosemary

A rustic French dish with meltingly tender rabbit. Serve with the lamb’s lettuce salad (included in the recipe) and some roasted baby potatoes.

Wine Suggestion: This goes great with with a nice Cabernet Franc from the Loire, like a Saumur or Chinon if the weather is bright and warming up for Spring. Alternately we love the richer, more velvety wines of La Clape in the Languedoc if it’s a cooler Winter day.

Rabbit with onions & rosemary – serves 6

  • 2kg rabbit portions
  • 1 tbsp plain flour
  • 4 tbsp olive oil
  • 4 large onions, sliced
  • 2 bay leaves
  • 1 tbsp chopped rosemary
  • 600ml white wine
  • 425ml chicken stock
  • 200g chestnut mushrooms, halved
  • 6 rashers streaky bacon, thinly sliced
  • chopped parsley to serve

FOR THE LAMB’S LETTUCE SALAD:

  • 140g lamb’s lettuce
  • 1 shallot, finely chopped
  • 1 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 2 tbsp olive oil

Season the rabbit joints on both sides and sprinkle lightly with flour.

Heat 3 tbsp of the oil in a large heavy pan, then quickly fry the rabbit in batches over a high heat to brown all over. Remove from the pan and set aside.

Add the rest of the oil to the pan and fry the onions over a medium-high heat for about 10 minutes or until browned. Return the rabbit to the pan with the bay, rosemary, wine and stock. Cover and cook for 50-60 minutes or until the rabbit is soft.

Add the mushrooms and cook for another 10 minutes, then taste and season.

Meanwhile, grill the bacon until crispy, then break into chunks. Sprinkle the rabbit with the bacon and parsley before serving.

To make the salad: 

Tip the lettuce leaves into a large bowl. Mix the shallot, vinegar & mustard, then set aside for 10 minutes. Add some salt and pepper, then gradually whisk in the oil until the dressing has thickened. Toss with the lettuce just before serving.

(Original recipe by Mary Cadogan IN: BBC Good Food Magazine, March 2008.)

Rabbit w onions & rosemary

 

 

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Birthday Bunny

Posted in Food, Gluten-free, tagged , , , , , , on 21 March 2017| Leave a Comment »

Rabbit with tarragon & mustard

Jono’s birthday treat this year was a rabbit, which we ate. Orlaith (the 3 year old in the house) also ate it despite being very attached to her favourite fluffy ‘Bunny’.  If you’re nervous about rabbit don’t be, the flavour is really good and not too gamey. We highly recommend this mustard & tarragon sauce too.

Wine Suggestion: A classic French dish needed a classic French wine to go with it. Our choice was a favourite, the Patrick Javillier Bourgogne Blanc Cuvée Oligocene, in reality a good Meursault. Well worth seeking out.

Rabbit with Mustard & Tarragon – serves 3-4

  • 1.5kg rabbit joints
  • 25g unsalted butter
  • 1 onion, finely chopped
  • 500ml chicken stock
  • 100ml double cream
  • 4 tsp Dijon mustard
  • a good squeeze of lemon juice
  • leaves from 8 springs of tarragon

Season the rabbit joints with salt and pepper.

Heat the butter in a deep frying pan and brown the rabbit pieces, then remove from the pan and set aside. Cook the onion in the same pan until soft and golden. Add the stock, bring to the boil, then reduce to a gentle simmer and return the rabbit pieces to the pan. Simmer very gently, covered, for 1.5-2 hours or until tender and still moist.

Take the rabbit back out of the pan, put into a warm dish and cover. Add the cream to the stock and reduce by about half. Add the mustard, lemon juice and half the tarragon. Reduce again until the sauce is the consistency of single cream but be careful the sauce doesn’t reduce too much and become sticky and salty.

Return the rabbit to the sauce to heat through and add the rest of the tarragon just before serving.

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

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Daube of Beef

Posted in Beef, Food, tagged , , , , , , , , on 9 November 2016| Leave a Comment »

Daube of Beef

This dish was traditionally cooked in a glazed clay pot. However these have successfully been replaced by cast-iron casseroles, like our favourite oval shaped one from le Creuset. It keeps the heat stable which makes it perfect for the long and slow cooking required for this dish. Very like our Chianti Beef recipe but with a few French touches.

Wine Suggestion: with a nod to the French origins of this dish we’d suggest a good Gigondas from the Rhone to match. With rich brambly fruit, good spicy tannins and a touch of elegant leathery development the Grapillon d’Or Gigondas was immensely enjoyed last time we cooked this, but other GSM (Grenache-Syrah-Mourvedre) blends from around the world would work well too.

Daube of Beef – serves 6

  • 1.2kg shin of beef, cut into large pieces
  • 4 tbsp plain flour, well seasoned
  • oil for frying
  • 200g smoked bacon lardons
  • 2 onions, diced
  • 2 celery sticks, sliced thickly on a diagonal
  • 4 carrots, sliced thickly on a diagonal
  • 4 cloves of garlic, crushed
  • 750ml red wine
  • 2 tbsp tomato purée
  • 2 cloves, ground
  • 2 bay leaves
  • 2 strips of orange peel
  • flat-leaf parsley, to serve

Heat the oven to 150ºC/Fan 130ºC/Gas 2.

Toss the beef in the seasoned flour (we shake them together in a large freezer bag).

Heat 2 tbsp of oil in a large non-stick frying pan and brown the beef in batches before transferring with a slotted spoon to a large casserole dish with a lid. Add the bacon to the frying pan and cook until brown and crispy, then scoop out and add to the casserole with the beef. Cook the onions until golden and caramelised then add these to the beef. Finally fry the carrot and celery until just starting to colour. Add the garlic and cook for a minute then add to the beef. Add a splash of wine to the frying pan to deglaze, stirring to scrape any crusty bits from the bottom of the pan, then tip into the casserole. Add the rest of the wine to the casserole and bring to a simmer. Stir in the tomato purée, cloves, bay leaves and orange peel.

Transfer the casserole to the oven and cook for 2½ hours or until the meat is very tender – leave the lid off for a while at the end if you want the sauce to thicken to bit. Scatter with the parsley to finish.

(Original recipe by Lulu Grimes in BBC Olive Magazine, September, 2012).

 

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Bœuf à la Gardiane: Beef, red wine and black olive stew

Posted in Beef, Food, tagged , , , , , , , , , , on 23 February 2015| Leave a Comment »

Bœuf à la Gardiane

 

Another classic from Elizabeth David, this stew originates in the Gard region of France and is very simple but full of flavour. Elizabeth suggests serving it with rice (a la Camargue) but it also worked well with roast potatoes and rosemary. There won’t be a lot of sauce as it is almost all absorbed by the meat as it cooks but this part of the charm; intensely flavoured, tender beef.

Wine suggestion: This dish would go well with any of the local red wines of the Gard and surrounding southern-French regions (Rhone, Languedoc, etc). Any combination of Grenache, Carignan, Cinsault, Mourvedre and Syrah will work, particularly if they come from older, lower yielding vines and a sensitive hand in the winery. We drank a VdP La Clape from Domaine de Boède, Le Pavillon which is a great value combination of Cinsault and Syrah and which stood up to the flavours and adding it’s own character.

Bœuf à la gardiane – serves 4-5

  • 1kg top rump of beef, cut into small neat cubes approximately 2.5cm square
  • butter and olive oil
  • 4 tbsp brandy
  • 1 large glass of full-bodied red wine
  • bouquet garni of thyme, parsley, a little strip of orange peel and a whole garlic clove crushed with the back of a knife but left whole (tie together with thread)
  • 175g stoned black olives

Heat the butter and oil in a heavy based casserole dish and brown the beef in batches.

Warm the brandy in a soup ladle, pour over the meat, then carefully set alight. Shake the pan carefully until the flames go out.

Add the red wine and bubble for 30 seconds before seasoning with a little salt and pepper. Add the bouquet garni, turn the heat down as low as possible and cover the pan with at least two layers of greaseproof paper or foil and the lid.

Cook as gently as possible for about 3½ hours. Ten minutes before the end, remove the bouquet garni and add the olives.

Season to taste and serve.

(Original recipe from At Elizabeth David’s Table: Her very best everyday recipes, compiled by Jill Norman, Penguin, 2010.)

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Jerusalem Artichoke Soup – Potage de topinambours à la provençale

Posted in Food, Soup, tagged , , , , , , on 8 April 2014| Leave a Comment »

Jerusalem Artichoke soup

This is so refined in flavour and texture with the creamy and elegant soup working perfectly with the crunchy topping of celery, pancetta, garlic and fresh tomato. Highly recommended!

We’re a bit late with the recipe as Jerusalem artichoke season finishes in March but they’ll be back again at the end of the year and they’re probably still around somewhere in the world.

Jerusalem Artichoke Soup – to serve 4

  • 1kg Jerusalem artichokes
  • 1.8 litres of salted water
  • 300ml milk
  • 2 tbsp olive oil
  • 2 tomatoes, chopped
  • 1 clove of garlic, peeled
  • small piece of celery, chopped
  • a little parsley, chopped
  • 2 tbsp chopped ham or bacon or pancetta

Peel and chop the Jerusalem artichokes into even sized chunks. Simmer in the water until tender, then drain and purée with a stick blender.

Heat up the artichokes and gradually add the milk.

Heat the olive oil in a small frying pan and fry the tomatoes, garlic, celery, parsley and bacon for just a few minutes, then pour into the soup (along with the oil).

(Original recipe from At Elizabeth David’s Table: Her very best everyday recipes, Penguin, 2010.)

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Vichy Carrots

Posted in Food, Side dish, Vegetarian, tagged , , , , , , , , on 10 February 2014| Leave a Comment »

This is a classic French side dish which remarkably improves steamed carrots and we find impresses guests too despite being easy to cook.

Vichy carrots – serves 4

  • 6-8 carrots
  • 15g butter
  • small pinch of salt
  • 1 tsp caster sugar
  • few mint sprigs
  • few parsley sprigs
  • black pepper

Peel the carrots and cut into batons.

Put the butter, salt and sugar in a saucepan and heat gently. Stir in the carrots and add enough water to come halfway up.

Increase the heat to medium and partially cover. Simmer until the carrots are tender and most of the water has evaporated.

Turn down the heat and remove the lid. Reduce the remaining liquid to a glaze, stirring to ensure the carrots are evenly coated and don’t stick.

Finely chop the mint and parsley – you need about a ¼ tsp of each. Season with pepper, stir in the herbs and serve.

(Original recipe from Leiths How to Cook, Quadrille Publishing Limited, 2013)

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Chicken Sauté with Muscat de Beaumes-de-Venise

Posted in Chicken, Food, tagged , , , , on 15 November 2012| Leave a Comment »

Not a million miles from a Coq au Vin but with a much more delicate and slightly sweet sauce. The Muscat Beaumes-de-Venise is a vin doux naturel from the southern Rhône and is a sweet wine with a characteristic grapey flavour.

Chicken sauté with Muscat de Minervois and crème fraîche – to serve 4

  • 1.5kg chicken – jointed into 8 pieces
  • 2 tbsp olive oil
  • 50g butter
  • 2 shallots, chopped
  • 1 garlic clove, finely chopped
  • 2 tbsp Armagnac
  • ½ bottle Muscat de Beaumes-de-Venise (or any sweet Muscat)
  • 300ml chicken stock
  • 1 sprig of thyme
  • 2 bay leaves
  • 150g small button mushrooms
  • 100ml crème fraîche
  • 2 egg yolks
  • 1 tbsp lemon juice
  • 1 tsp Beurre manié (blend equal quantities of butter and flour together into a smooth paste. Keep any extra covered in the fridge)
  • Steamed rice and green salad to serve

Season the chicken pieces with salt and pepper. Heat half the oil and butter in a large deep frying pan and brown the chicken pieces on all sides. Lower the heat, add the chopped shallots and garlic and cook for another 2 minutes.

Add the Armagnac to the pan, light with a match and shake the pan until the flames go out. Add the Muscat, stock, thyme and bay leaves, bring to a simmer, cover and leave to cook for 30 minutes.

Meanwhile, fry the mushrooms in a little butter and oil and season. Lift the chicken pieces onto a warmed serving dish and scatter over the mushrooms.

Mix the crème fraîche and egg yolks in a small bowl. Take the pan off the heat and skim any excess fat from the surface of the juices. Add the lemon juice. Add the cream and egg mixture along with the beurre manié, put the pan back onto a low heat and stir over a very gentle heat until the sauce has thickened slightly – do not let it boil! Check the seasoning, then strain the sauce over the chicken and serve with steamed rice and green salad.

Wine Suggestion: A light and southern Rhône red from the Cotes du Ventoux should complement the rich, creamy flavours of this dish and add a pleasant savoury contrast to the sweet sauce. Or, if you’d prefer a white see if you can find a very good Roussillon, like Domaine Gauby or Domaine Madeloc which would make the whole dinner  a real treat!

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

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La Mouclade

Posted in Food, Shellfish, tagged , , , , , , on 24 September 2012| 3 Comments »

A traditional French dish of steamed mussels with a light creamy, curry sauce. Serve with lots of crusty bread.

La mouclade – to serve 4

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

Moisten the saffron with a tablespoon of warm water in a small bowl.

Put the mussels and wine in a large pot, cover and cook over a high heat for 3-4 minutes, shaking the pan now and then, until the mussels have opened. Drain the mussels in a colander set over a bowl to catch the cooking liquor. Put the mussels in a large serving bowl and keep warm.

Melt the butter in a pan, add the onion, garlic and curry powder and cook gently, without browning, for a few minutes. Add the cognac and cook until almost evaporated, then stir in the flour and cook for another minute. Gradually stir in the saffron liquid and all but the last tablespoon or so of the mussel liquor (so you avoid any grit). Bring the sauce to a simmer and cook for 2-3 minutes. Add the crème fraîche and simmer for another 3 minutes, until reduced a bit. Season, stir in the parsley and pour the sauce over the mussels.

Wine Suggestion: A classic match for this dish is a white Bordeaux where the fresh grassiness of Sauvignon Blanc is complemented by the richness of Semillon and structure from a bit of oak. Almost an exotic combination with the mouclade, but perfect.

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

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Daube de Boeuf Provençale

Posted in Beef, Food, tagged , , , , , on 12 March 2012| 1 Comment »

This is really rich winter stew which is great for a dinner party as you can make it in advance and just re-heat it and cook some veg to serve. You will need to start marinading the beef the night before. The anchovies act like a seasoning and really enhance the flavours of the dish, rather than adding any fishy flavours, so don’t leave them out.

Beef Provençale – to serve 8

  • 1.3kg lean stewing beef (like topside or chuck)

FOR THE MARINADE:

  • 2 tbsp olive oil
  • 300ml dry white or red wine
  • 1 tsp salt
  • ½ tsp pepper
  • ½ tsp thyme or sage
  • 1 bay leaf
  • 2 garlic cloves, peeled and crushed
  • 110g carrots, thinly sliced
  • 110g onions, thinly sliced
  • 450g streaky bacon cut into 1cm lardons
  • 1 x 400g tin chopped tomatoes
  • 150ml beef stock
  • 175g sliced mushrooms
  • 10 anchovy fillets
  • 2 tbsp capers
  • 3 tbsp white or red wine vinegar
  • 2 tbsp chopped flat-leaf parsley
  • 2 cloves garlic, crushed

Cut the beef into large very large chunks, about 8cm. Mix the marinade ingredients in a large casserole. Add the meat, cover and marinade overnight in the fridge or somewhere cool. Remove the meat to a plate and strain the marinade, reserving both the liquid and the vegetables.

Heat the oil in a frying pan, cook the bacon lardons until crisp, add to the casserole. Dry the meat with kitchen paper and seal in the hot pan, then add to the bacon along with the marinated vegetables and tinned tomatoes.

De-glaze the frying pan with the marinade and beef stock, then add to the casserole. Bring to the boil and simmer very gently either for about 1½ – 2 hours. Alternatively you can cook bring to a simmer and then transfer to a preheated oven 170ºC/gas 3.

Meanwhile sauté the sliced mushrooms on a hot pan and set aside.

When the meat is really soft and tender, liquidise the anchovies with the capers, parsley, wine vinegar and garlic. Add to the casserole along with the mushrooms. Simmer gently for another 8-10 minutes. Taste and season if necessary (you probably won’t need salt).

Serve with mash and green veg.

Wine Suggestion: We shared a bottle of “le Carignator” by Jean-Marie Rimbert from the St Chinian area of southern France with some friends and it was perfect; juicy fruit with depth, personality, subtle Garrigue spices and real interest. We think it is worth seeking out if you can as it is rare to get 100% Carignan in a wine,  which is a shame as this wine proves. Jules found it in Bubble Brothers in Cork and gave it to Jono for Valentines.

(Original recipe from Darina Allen’s Ballymaloe Cookery Course, Kyle Cathie Limited, 2001.)

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Sunday ‘Boeuf au Riz’

Posted in Beef, Food, tagged , , , , , on 10 April 2011| Leave a Comment »

Steaming hot in the casserole … this is so tasty and shows you how flavours can intensify with slow cooking. This has very few ingredients, but the three and a half hours cooking makes the flavours burst on your tongue and the beef melt (we carved it perfectly with a blunt knife). We’ll definitely be doing this again. The recipe come from the French answer to Delia: “I know how to cook” which is published by Phaidon and celebrates the tradition of cooking rather than the celebrity and glamour: tasty dish after dish using simple ingredients. Classic French cookery for the home cook rather than the chef.

Boeuf au riz (Beef with rice) – serves 6

  • 30g butter
  • 900g stewing beef, in one piece
  • 100g onion, chopped
  • 1 bouquet garni (we raided the herb garden and bundled up some rosemary, thyme, bay, parsley and oregano)
  • 750ml stock
  • 250g long grain rice

Heat the butter on medium-high heat in a heavy-based casserole.

Add the beef and brown all over.

Add the onion and bouquet garni and season generously with pepper and a little salt.

Pour in the stock, cover and cook on a low heat for 3 hours.

Rinse the rice well and add to the casserole and cook for another 30 minutes.

That’s it – enjoy!

Wine suggestion: A full-bodied Pinot Noir from Hawkes Bay in New Zealand (or somewhere else in the New World). Ours was from Morton Estate which you can pick up in Mitchell’s (say hi to Jono while you’re there).

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Whiting Dugléré

Posted in Fish, Food, France, Wine, tagged , , , , , , , , on 20 January 2011| Leave a Comment »

Jono picked up this Whiting for just over €3 for 500g – the challenge then was finding a recipe to use it with. This one is from “I Know How to Cook” (the French Silver Spoon) which we got at Christmas but hadn’t used yet. The sauce is delicious and the fish cooks just right. Next time you see some bargain whiting, grab it!

Whiting  to serve 6 (we only used half the amount of fish but kept the quantities for the sauce)

  • 1/2 an onion, chopped
  • 3-4 shallots, chopped
  • small handful flat-leaf parsley, chopped
  • 250g tomatoes, skinned, deseeded and torn up small
  • six fillets of whiting (or whole whiting, scaled and cleaned)
  • 400ml white wine
  • 50g butter, plus a bit more to grease the dish
  • 30g flour
  • juice of a lemon
  • 2 tbsp creme fraiche

Preheat the oven to 220C and grease a flameproof dish with butter.

Mix onion, shallot, parsley and tomatoes together in a bowl and season. Spoon into your greased dish.

Put the fish on top and pour the wine over everything.

Bring to the boil over a high heat and then cover with buttered greaseproof paper.

Bake in the oven for 15 minutes.

Meanwhile, soften the butter slightly (if its come straight from the fridge) and mix to a paste with the flour.

Transfer the fish to a serving dish and keep warm (but don’t put it back in your hot oven at this stage or it will over cook).

Boil the juices in the pan and reduce.

Gradually stir in the paste, making sure each bit is fully blended in before you add more.

Stir in lemon juice to taste, add the creme fraiche and adjust seasoning.

Pour the sauce over the fish and put some more parsley over the top.

Serve with some steamed baby spuds.

Wine suggestion: Kelly from the wine shop in Harvey Nichols (Dundrum) suggested La Griffe Bernard Chéreau, Muscadet Sevre et Maine (€15)  and it was a great match: honeyed, minerally and rounded. I know we always suggest Muscadet with white fish but it goes!

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