Bourgogne Premier Cru Wine Dinner – York Food Festival 2017

October 2nd, 2017 Posted by Blog, Events, Recipes No Comment yet

– Bourgogne Premier Cru Wine Dinner

I believe that celebrating local produce is of the utmost importance, and so it was only natural that I should want to be involved in the 21st York Food & Drink Fest in more ways than one.

To help celebrate local and regional food and drink, I firstly demonstrated profiteroles in St Sampson’s Square on Wednesday 27 September. Alongside a host of other local chefs, we made sure to educate the large crowds on cooking and what can be created using local produce.

You can read my blog all about my demonstration in St Sampson’s Square here: http://www.frenchchefathome.com/york-food-festival-demonstration-2017/

I didn’t however think that demonstrating was enough so I partnered with wine educator Gareth Morgan to offer an exquisite three course meal. Inspired by the Bourgogne region of France I cooked for 10 people on Friday 29 September.

See below for the menu I created for this special dinner. Each dish was accompanied by an amazing selection of Bourgogne wines presented by Gareth Morgan. Following a Crémant de Bourgogne aperitif, guests enjoyed six different Burgundies with the meal (white and red) all from vineyards classified as Premiers Crus.

All the guests seemed to greatly enjoy both my food and Gareth’s wine pairings, and with celebration at the heart of the meal, the atmosphere was lively. I hope that through my efforts I will continue to promote the importance of buying local produce and the variety that Yorkshire has to offer.

To find out more about Gareth head over to his website:
http://www.kubernesis.co.uk/OINOU/

To find out more about York Food & Drink Festival look at the website: http://www.yorkfoodfestival.com/index.php

Asparagus Flan – Bourgogne Premier Cru Wine Dinner

Menu

Appetiser:

Gougère of sail de Bourgogne filled with garlic butter

Gougère filled with green olive tapenade (v)

***

Wine: Crémant de Bourgogne AOP Brut NV – Caves du Pré, Montagny-lès-Beaune

 

Starter:

Asparagus flan with poached egg and sorrel cream

***

Wine 1: Chablis 1er Cru AOP Montmains 2013 (Domaine Pinson)

Wine 2: Santenay 1er Cru AOP Clos des Gravières 2015 (Domaine Bachey-Legros)

 

Main Course:

Boeuf bourguignon à l’ancienne

Casserole of confit vegetables (v)

***

Wine 3: Givry 1er Cru AOP Les Bois Gauthiers 2014 (Michel Sarrazin & Fils)

Wine 4: Santenay 1er Cru AOP Les Gravières 2014 (Domaine Jessiaume)

 

Cheese:

French cheeses with chef’s freshly-baked bread

***

Wine 5: Pernand-Vergelesses 1er Cru AOP Les Fichots 2011 (Domaine Eric Marey)

Wine 6: Gevrey-Chambertin AOP 1er Cru Bel Air 2011 (Domain Taupenot-Merme)

 

Dessert:

Coffee

Petits Fours

***

Cognac: Hennessy XO

York Food Festival demonstration 2017

September 28th, 2017 Posted by Blog, Events, Recipes 1 comment

York Food Festival

Yesterday I was in St Sampson’s Square celebrating local food, producers, independent restaurants and retailers in York for the 21st edition of the York Food & Drink Festival.

Yorkshire has become renowned for its endless number of fantastic food producers and restaurants and has become a gastronomic haven for even the most discerning food critic.

This is partly why my family and I settled here in God’s Own County nearly five years ago.

It is so fantastic that events like the York Food & Drink Festival take place each year to celebrate Yorkshire’s foodie heritage and it is always an honour for me to play a part.

I demonstrated my recipe for profiteroles in front of large crowds, all of whom had gathered in York to commemorate the Festival and everything that York can offer.

Other than the educational demonstrations, features of the Festival included the Young Chefs Competition, Ale Trail, Taste Trail and an evening programme which attracts people to stay in Parliament Street after 5pm. Entertainment involved live music, theatre and performances and fashion shows.

St Sampson’s Square was packed with people all hoping to learn some top tips and handy hints to make cooking easier and more fun. As I took the crowd step by step through my recipe I demonstrated my favourite methods for stress-free cooking.

To find out more about York Food & Drink Festival have a look at the website: http://www.yorkfoodfestival.com/

I believe that it’s important to celebrate local food, no matter the time of year so why not have a go at my recipe from York Food Festival at home:

Profiteroles

Profiteroles with praline Chantilly and chocolate sauce

Serves 6/8

Ingredients

For the choux pastry

  • 250ml water
  • 200g flour
  • 100g unsalted butter
  • 1 pinch of salt
  • 4 whole eggs

For the hot chocolate sauce

  • 200g dark chocolate
  • 50g butter
  • 50g hot water

For the praline Chantilly

  • 300g whipping cream
  • 70g praline
  • Vanilla ice


Method

For the choux pastry

Place the butter, salt and water in a saucepan. Place on the heat. Bring to a boil.

Remove from heat and pour in all the flour in one go. Stir with a wooden spatula, making sure there are no lumps.

Return the mixture to the heat, stirring with a wooden spatula, until the pastry comes away from the sides of the saucepan and forms a ball.

Transfer into a cold bowl and set aside to cool for 5 minutes. You can also return the dough to the stand mixer and beat it a little with the flat beater to make it cool down.

One by one, add the eggs and combine with a wooden spatula. The choux pastry is now ready to use, and should be used immediately. Preheat the oven to 170°C.

Pipe the choux buns on a greased baking sheet (using butter or oil spray) and bake until golden and hollow.
For the hot chocolate sauce

Melt the chocolate with butter, mix and add hot water.
For the praline Chantilly

Whip the cream until you get fluffy stiff peaks. Add gently the praline and mix

Cut off the top of the choux buns and put them aside. Fill the buns with the praline Chantilly and put the tops back.

Pour the hot chocolate sauce on the plate, place the choux buns upon it and serve with vanilla ice cream

 

Celebrating British Food Fortnight

September 22nd, 2017 Posted by Blog, Events, Recipes No Comment yet

British Food FortnightBritish Food Fortnight

Since falling in love with God’s own county and moving here from Paris I have loved learning about all the delicious food that Yorkshire and Britain has to offer. When creating recipes, I always try to take inspiration from traditional British ingredients and dishes – before adding a special French twist.

I was delighted to learn that British food has its own two-week celebration with British Food Fortnight, organised by Love British Food. I think it only fitting that such fantastic produce and food should be celebrated properly. As usual I decided to celebrate this special fortnight in my favourite way, by coming up with a delicious new recipe using the local produce available from my favourite farm shop at Minskip -http://minskipfarmshop.com/

Buying lots of my ingredients locally has made me really appreciate the huge variety of fresh produce grown around Yorkshire.

I really hope that by creating recipes like the one below in conjunction with celebrations like British Food Fortnight, I will encourage you to buy more British produce and when you go shopping be much more aware of where your food comes from.

To learn more about British Food Fortnight and what you can do to buy British, have a look at the website: http://www.lovebritishfood.co.uk/british-food-fortnight/what-is-british-food-fortnight

Or follow @LoveBritishFood

Watercress Flan, Tomato Coulis, Roasted Scallops and Beetroot Foam

Watercress Flan, Tomato Coulis, Roasted Scallops and Beetroot Foam for British Food Fortnight

Watercress Flan, Tomato Coulis, Roasted Scallops and Beetroot Foam

Ingredients

  • 2 bunches of watercress
  • 300ml double cream
  • 3 eggs
  • 3 large tomatoes
  • 1 clove of garlic
  • 5cl olive oil
  • 30gr tomato concentrate
  • 16 scallops
  • 4 large beetroot
  • 1 onion

 

  • 4 ramekins of 4cm diameter
  • 1 centrifuge

Method

Boil the watercress in salted water for 5mns, drain, and leave to cool down and press using a tea towel. Heat up the cream and add to the watercress. Blend and add the eggs. Add salt and pepper. Fill the ramekins ¾ of the way up and cook it in a water bath at 150 degrees for 45mns. Unmould when lukewarm.

Chop the tomatoes, onion and garlic and cook with the lid on for 20mns in a frying pan with the olive oil, add the tomato concentrate. Add salt and pepper.

Dry roast the scallops in an non-stick frying pan, 1mns on each side. Add salt and pepper.

On each plate, pour the tomato coulis in the centre, place the flan on top of it with the scallops around it. Put the beetroots in the juicer and use the foam from the juice to put it on top of the flan.

Welcoming autumn at the Harrogate Flower Show

September 18th, 2017 Posted by Blog, Events, Recipes No Comment yet
Roasted duck breast with Victoria plum and verbena sauce - autumn

Roasted duck breast with Victoria plum and verbena sauce

Autumn is well and truly here and what better way to celebrate than dishing up a delicious seasonal recipe at the Harrogate Autumn Flower Show.

The Show was bustling with throngs of people eager to take in the sights from the giant vegetable competition and autumn garden borders, to the plant nursery pavilion and the Feast! Food Theatre.

Alongside many talented chefs, I demonstrated my Roasted duck breast with Victoria plum and verbena sauce to a crowd of people celebrating the beginning of the harvest season.

The Feast! Food Theatre was packed with an enthusiastic crowd keen to learn some of the tricks of the fine dining trade and enjoyed the delicious aromas generated by my rich duck and seasonal plums.

I took the audience through the recipe step by step and after sampling, many people said they will try the recipe at home. If you would like to try my autumnal recipe just look below:

Roasted duck breast with Victoria plum and verbena sauce

Ingredients

  • 4 duck breasts
  • 100g caster sugar
  • 50g honey
  • 10cl cider vinegar
  • 30cl chicken stock
  • 50g butter
  • 12 large plums
  • 10g fresh verbena

 

Method

Preheat oven to 190 degrees C.

In a frying pan, dry roast the duck on the side with the skin until golden brown. The fat needs to reduce to half the original amount. Flip the breasts over and leave to cook for 2 minutes. Put aside in an oven-proof dish.

Make a caramel with the sugar and the honey, deglaze with the vinegar, then add the chicken stock and verbena and leave it to reduce by half.

Pit the prunes and roast them in a frying pan with the butter until they are stewed.

Cook the duck in the oven for 10 minutes in order to obtain a ‘pink’ (rare, medium rare) meat.

Filter the sauce.

Slice the duck, lay onto a plate and add the sauce and prunes.