Monthly Archives: March, 2018

French Feast for Easter

March 29th, 2018 Posted by Recipes No Comment yet

Easter, or Pâques as it is known in France, is a Christian holiday that is celebrates rebirth across the world. Whatever reason you celebrate it for, I’ve created a special lamb recipe with a chocolatey treat for dessert. You couldn’t find a more perfect Easter feast.

5 Spices Lamb Shank Confit

5 Spices Lamb Shank Confit

– 6 Lamb Shanks
– 100g 4 spices
– 50g star anise
– 2 bottles cooking red wine
– 50g honey
– 50g gravy granules
– 50g olive oil

Brown the shanks in a frying pan with the olive oil. In a large oven-proof dish, mix all the ingredients together and add the lamb shanks. Cook with a lid on for approx. 3 hours at 200°c until the lamb meat is soft and falls away from the bone.
Separate the meat from the sauce. Pour the sauce into a saucepan and remove any excess fat. Taste and season as necessary. Serve with vegetables of your choice.

Chocolate souffle with rhubarb and mint coulis

Chocolate soufflé with rhubarb and mint coulis

Ingredients
Serves 4
For the soufflé
– 200g whole milk
– 200g dark chocolate (70% cocoa)
– 10g cornflour
– 2 egg yolks
– 6 egg whites
– 60g caster sugar
– 4 9cm diameter round moulds
For the coulis
– 200g rhubarb
– 50g caster sugar
– 20 mint leaves
Method
In a bowl, mix the egg yolks and the corn flour.
Heat the milk on the hob and pour into the mixture. Whisk until mixture thickens.
In the microwave or on the hob, melt the chocolate in a bain-marie then pour in the cream. Add to the mixture and mix well.
Beat the egg whites and sugar until stiff peaks form. Add the mixture and fold gently.
Grease the moulds and cover the base and edges with sugar.
Pour the mixture into the moulds leaving a one cm gap from the top.
Cook in the oven at 190°c for 12 minutes.
To make the coulis, place the rhubarb and sugar in a pan and cook until obtaining a purée. Then pour in a blender with the fresh mint and blend.
To serve sprinkle the soufflés with icing sugar and pour over the rhubarb and mint coulis.

Dining at The Club with the French Chef at Home

March 12th, 2018 Posted by Blog, Events No Comment yet

Yesterday saw the Harrogate institution that is The Harrogate Club welcome me into its kitchen as part of its exclusive Dinner and Wine series.

Established as a ‘public reading and news room’ for bankers, chemists, doctors of medicine, gentlemen of independent means and solicitors, the club has been at the centre of Harrogate’s club life for business and professional people since 1857.

The Club, Harrogate

I was invited by club director Andrew McMillan to create a delicious four course menu for members to enjoy. Using delicious Yorkshire produce I designed a menu that transported guests to a world of fine French cuisine. The menu was accompanied by matching wines chosen by Patrice Lipatti-Mesme, The Club sommelier with an unrivalled knowledge of wine.

You can see the menu I created below. For more information on The Harrogate Club go to www.harrogateclub.co.uk

Menu

Canapés
Green olive tapenade in a choux bun
Smoked salmon rillettes with dill on toast
King prawn with skewered confit lemon and cucumber

Starter
Wild mushroom velouté with roasted scallop and vegetable crisps
(Grande Passolo Chardonnay Rocca, Piemond, Italy)

Main
Pork tenderloin poached in Calvados, roasted and caramelised apples, rosti
Or
Halibut loin with crustaceous coulis, Provencal ratatouille, confit tomato, saffron potato
(Home of Erasmus Grenache, Swartland, South Africa)

Dessert trio
Dark chocolate half-sphere filled with strawberry and mint mousse
Valrhona Dulcey chocolate tarte with coffee jelly
Mojito glass: confit minted pineapple, Rum Chantilly, lime and coconut biscuit
(Sparkling Vouvray Brut, Domaine Toussaint, Loire Valley, France)

Popping up at Zinc Harrogate

March 2nd, 2018 Posted by Blog, Events No Comment yet

For my latest pop-up I partnered with fellow Parisian Olivier at Zinc in Harrogate. Thursday 1 March saw 22 hungry guests gather at the independently run café and wine bar on John Street.

Olivier, the owner of Zinc with a waitress

Olivier, the owner of Zinc with a waitress

As part of Zinc’s regular bistro evenings offering a taste of cuisines from around the world, I was invited to create a six-course menu including three canapés and a trio of desserts. Guests could buy wine provided by Zinc separately.

Pop-up at Zinc Harrogate

The venue is intimate, and the event proved a hit with diners with empty plates all round. Olivier and I will be offering another pop-up on Thursday 5 April, for more information head over to my Facebook page. You can see the menu that was on offer below.

Menu

Tapenade of green olive in a choux bun Smoked salmon rillettes on toast Roll of cured ham and cream cheese

Tapenade of green olive in a choux bun Smoked salmon rillettes on toast Roll of cured ham and cream cheese

Canapés

Tapenade of green olive in a choux bun

Smoked salmon rillettes on toast

Roll of cured ham and cream cheese

 

Potato and Dijon mustard Velouté, crispy wild mushroom

 

Monkfish cheek and cider vol-au-vent, bacon, carrots and leeks

 

Duck cooked 2 ways: honeyed roasted breast and confit leg in red wine sauce, baby vegetables

 

Roasted goat cheese with spices on toast, lettuce

 

Desserts

Half chocolate sphere filled with confit mango and passion fruit

Mojito glass: minted pineapple, rum Chantilly, lime and coconut biscuit

Milk chocolate, caramel and salted peanut tart