Posts tagged " recipe "

Celebrate British Food Fortnight with my chard recipe

September 20th, 2018 Posted by Blog, Recipes No Comment yet

Since arriving in Yorkshire, I’ve been delighted to find some interesting ingredients that aren’t generally known in France. One such is chard which makes a colourful alternative to spinach. Most French people don’t know this versatile vegetable at all. So in celebration of British Food Fortnight (22 September-7 October), I thought I would share my chard recipe with you.

With its large succulent green leaves and thick crunchy stems, Chard is similar to spinach but with a stronger flavour. It can be white (Swiss chard), red (ruby or rhubarb chard), yellow or a colourful mix of all three (rainbow chard).

We grow the latter in our garden, planting it in March for harvesting from July onwards. ‘Cut and come again’ cropping, enables you to pick right through the summer and autumn. It is high in vitamins, A, K and C and rich in minerals, dietary fibre and protein.

A versatile vegetable that can be boiled, steamed, stir fried or roasted, the leaf and stalks should be cooked separately. After washing, strip the leaves from the stems and cut crosswise as they take longer to cook than the greens.

Alternatively, baby leaves are delicious tossed into a mixed green leaf salad. Chard works well with cheese, dairy, pork and spices.

Chefs Tip – add a pinch of barcabonate of soda to blanching water to help the stems retain their vibrancy.

Risotto with rainbow chard and crispy parmesan

– 250g Arborio rice
– 100g butter
– 250ml white wine
– 500ml water
– 150g grated parmesan
– 1 onion
– Salt/pepper
– 3 tbs olive oil
– 1 bunch Swiss rainbow chard

Rinse the rice several times with cold water. Finely dice the onion. Separate the leaves from the stem on the chard and put the leaves aside. Take a tablespoon of butter and brown the chard stem – cooking them for a few minutes with a saucepan lid on. Repeat this process with the chard leaves.

In a saucepan, brown the onion with olive oil then add the rinsed and drained rice to the saucepan. Cook for a few minutes then add the white wine and cook until the rice has completely absorbed the wine. Add 250ml of water and repeat the absorption process. Repeat one last time with the remaining water. This process should take 17-18mns. Add 100g parmesan and the remaining butter.
Add salt and pepper.

In a non-stick pan, add the rest of the parmesan and cook to make parmesan crisps. Lay the risotto in a 10cm metal circle in the centre of a plate, place the chard stems on top and the leaves on the side. Add a parmesan crisp on top.

Gâteau Napoléon

July 12th, 2018 Posted by Blog, Recipes No Comment yet

Gâteau Napoléon – a dessert fit for an emperor!

Bastille Day or la Fête Nationale as it is better known in France is our favourite holiday and celebrates a key turning point of the French Revolution.

Country-wide celebrations on this public holiday include firework displays and military parades and most people enjoy spending time with their families and loved ones. Food, as always, takes centre stage.

In celebration of the day and the subsequent rule of Napoleon as Emperor of France, I’d like to share my recipe for Gâteau Napoléon – a type of mille-feuille that is popular for festive meals and is a rich confection of multi layered cake and cream that melts in the mouth. It also remains a firm favourite in Russia after the victory against the French army of Napoleon in 1812 and has become an integral part of that country’s national culinary heritage.

Serves 8

For the dough
1 egg
125 ml cold water
2 tablespoons lemon juice
250 g cold butter
300 g flour

For the filling
200 g butter at room temp
1 can (397 g) sweetened condensed milk
200 g nuts

Method
Mix the egg and cold water using a small whisk. Add the lemon juice and set aside.

Place the butter in a bowl. Gradually add the sifted flour and, using a knife, mix everything until a coarse sand texture. Stir the egg mixture and mix to a smooth dough.

Form a large roll of dough and cut it into 9 equal parts. Shape into balls, place on a plate, cover with plastic wrap and refrigerate for at least 1 hour or overnight.

Preheat oven to 180 or gas mark 6.

Roll out a dough ball into a circle of 22cm of diameter -approx. – and bake on a non-stick plate for 10 to 15 minutes. Repeat the operation for another 8 balls.

After taking the dough out of the oven, while the discs are still warm, even out the edges to make circles of approx. 20cm, by passing the blade of a knife along a baking circle or mold. Reserve the dough scraps.


Cream the butter with an electric mixer until light and fluffy. Add sweetened condensed milk and continue to beat until smooth. Put a dough circle on a serving dish, cover lightly with cream and sprinkle with the crushed walnuts. Cover with another dough circle. Repeat until all the dough circles have been used. Cover the last circle of dough with cream but no nuts. Ensure that the dough scraps are well crumbled. Sprinkle the cake with the crumbs to completely cover the top and sides.


Refrigerate for 8 hours before serving.

Mixed mushrooms and pan fried quail breasts tarte fine with poached egg and truffle vinaigrette

July 10th, 2018 Posted by Blog, Recipes No Comment yet

Not going away this summer? Enjoy a taste of France on a plate with my mushroom and quail tarte fine. I will be demonstrating how to make this tasty dish at the Great Yorkshire Show this Thursday 12 July.

Serves 4

– 4 sheets filo pastry
– 4 quail eggs
– 4 quail breasts
– 200g mixed mushrooms
– 1 shallot
– Truffle oil
– White balsamic vinegar
– Salt/pepper
– 50g butter

Brush each sheet of filo pastry with truffle oil. Using 10cm diameter moulds, form tartlets with the pastry and ensure that some extra pastry is left past the sides of the mould. Bake in the oven at 180°C until the pastry is golden.

In a frying pan, brown the mushrooms and finely chopped shallot with butter. Leave for 5mins approx. on high heat.

Poach the quail eggs in boiling water and 50ml vinegar for 90secs. Cool the eggs in an ice bath.

Mix some truffle oil with some vinegar. Add salt and pepper.

In a frying pan, fry the quail breasts with truffle oil until rosé.

Fill the tartlets with mushrooms, add a quail breast and egg on top. Season with the vinaigrette.

Serve with salad.

Chocolate soufflé with rhubarb and mint coulis

July 5th, 2018 Posted by Recipes No Comment yet

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.