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RECIPES:

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Velouté de Petits Pois aux Lardons

Ingredients

(12portions)

2 large onions finelychopped
Butter
1kgfrozen peas
1kgpotatoespeeledandchopped into smallpieces
3 litreschickenstock orwater
2 slices of back bacon, diced
Slices of bread,with crusts removedand diced, forthe croutons(optional)

Method

Inalarge casserole/saucepan,sweat theonionsgentlyin butter on amedium heat
Addhalf thepeas and halfofthebacon and continueto cookfor 5 minutes,stirringoccasionally
Add the stock/water to the panand bringto theboil
Add the chopped potatoes, bringback to theboil and simmer until the potatoesare soft
Addremainingpeas to the panandsimmer for10minutes
Liquidisein ablender (orusingahand blender)
Season to taste and stirin a few knobs of butter toproduce avelvetytexture

Toserve,frythe remainingbacon in ahot pan until crisp.Remove andsetaside. Frythebread croutons in thesame pan until crisp.Warm thesoup and servein individualbowlswithadollop of crème fraicheordouble cream, asprinklingofthebacon piecesandseveralcroutons.

The veloutécan bestored in a sealedcontainer inthe fridge for several days.

Béchamel Sauce

Ingredients

50gbutter
50gflour
600ml cold milk
Grated Cheese (e.g.Cheddar/Gruyere)as required

Method

Melt the butter in a pan
Stirin the flour andcookgently, stirringoccasionally, for2 Do not allow theflour to brown
Remove the panfrom theheatandgraduallypourin themilk, stirringvigorouslyorwhiskingcontinuously
Return the pan to theheat andbringto theboil, still stirringorwhisking
Addgrated cheese and season withsaltandpepperto taste

Poulet Poché aux Legumes

(Thiswillserve 4 peopleas a broth, or willform the base fora chicken casserole andachicken consommé)

Ingredients

4 chickenlegs ora wholechicken
1 onion, peeledandquartered
2 large carrots,peeled and chopped
2 large leeks,cut into chunks
1 mediumswede (or 2 turnips) peeledand chopped roughlyinto chunks
1 bayleaf
Thyme
Parsley
Water
SaltandPeppercorns, totaste

Method

Place all the ingredientsina largecasserole orstock pot and cover withwater
Bringto boil andsimmerfor 1 to 1.5 hours until everythingis well cooked(the chickenlegswillfloat when cooked)

Serve immediately,as abroth, if desired.Alternatively, makeacreamychickencasseroleasbelow.

Ingredients

1 large shallot, finelychopped
Smallhalf glass of whitewine
Crème Fraiche or DoubleCream
Butter

Method

Gentlysweat the shallotinbutter until soft
Add the white wine and simmeruntil reducedbyat leasthalf
Add a couple of ladles oftheliquid from the chickenbrothandsimmer until reduced
Addcrèmefraiche ordouble creamand stirin
Reduce thesauceuntil it is aconsistencythatcovers the back ofaspoon
Add knob of butter togive avelvetyfinish
Remove the chickenfrom the brothandremove Ifit is a whole chicken, divideitinto portions
Remove the vegetables from the brothandplace ina separate servingdishwith a smallamount ofthe broth
Place the chicken portions in aservingdish and pourthe cream sauceover them
Place afew sprigs ofparsleyon top and servewithRizPilaff (asbelow)

Riz Pilaff

Ingredients

1 large shallot finelychopped
1 cupBasmatirice
2 cupswater,chicken broth or stock

Method

Gentlysweat the shallotinbutter until soft
Stirthe rice into the panwith the shallot
Add the wateror stock
Cover withfoil ora tightfittinglid
Cook in the ovenat 200 C for 20 minutes

Confit de Canard

Ingredients

Several large ducklegs(typically6 to 8)
Vegetable oil orduck fat
Red onion, sliced
Handful of freshthyme orrosemary(dependingontaste),chopped
1 bayleaf
2 clovesgarlic,chopped

Method

Trim the ducklegsand season wellwithsalt on both sides
Place in adish in the fridgefor 24 hours
When ready,wash thesalt off the legs in cold runningwater and pat dry
Sauté the ducklegs in asmall amount ofoil over ahigh heat in a non-stickpan
Place the ducklegswiththeonion andallother ingredients in anoven proof casserole
Cover withvegetable oilor duckfat, makingsurethe ducklegs arefullyimmersed
Cook in 180 C for 2 to 2.5 hours
When cooked,transfer the duckandall the fat into a well-sealed storage container (e.g.alarge plastic box)ensuringthe legsremain covered bythe fat

Ina fridge or cellar theduck confitwillkeep forup to 6 months.

Toserve, removethequantityof legsrequired from the container and placeon abakingtrayin ahot oven(200 C) for15 to 20 minutes until the skin is crisped.Servewith a green salador French beans and Gratin Dauphinois(asbelow).

Gratin Dauphinois

Ingredients

Potatoes(KingEdwardor MarisPiper work best)thinlysliced
Milk
Double Cream
Garlic clove,chopped
Saltandpepper to taste

Method

Butter aPyrexorovenproofdish
Place thethinlysliced potatoes, arranged in layers, in thedish
Put equalquantities ofmilk and double cream in asaucepan(enough to just reach thetopofthe potatoes in the dish),add thegarlic,salt and pepper andbringto theboil
Pourthemilk mixture over the potatoes in thedish
Place thedish on abakingtrayorin a larger roastingtin (tocapture spillage) andcook for 1.5 to 2 hoursat 180 C

Filet de Sole aux Champignons

Ingredients

Lemon Sole fillets (allow2 per person)
Finelychopped shallot
Slicedmushroom
White wine
Crème Fraiche ordoublecream
Butter

Method

Season thesole fillets, roll themandwrapeach oneindividuallyin a smallamount ofclingfilm
Steam the fillets usingasteamer overa panofboilingwater for 10 to 15 minutes, untilcooked
Gentlysweat ateaspoonof choppedshallotsand 2slicedmushroomsper person in butter
Add a dash of whitewine andhalfa cup offish or vegetable stock per person andsimmeruntil reducedbyhalf
AddCrème Fraiche ordouble creamand bringto consistency(where it covers the back ofaspoon)
Season to taste

Toserve, placethesolefillets on a bed of cookedspinachleavesand coverwithsauce

Gratin de Jambon, Poireaux et Choux fleur

Ingredients

Béchamel Sauce (asabove)
Ham,cut into julienne strips
Leeks, cooked andcut into chunks
Cauliflower,cookedandcut into florets
Grated cheese (e.g.Cheddar/Gruyere) to sprinkleon top (optional)

Method

Butter theinsideofan ovenproofdish
Arrange the ham, leeks and cauliflower in thedishandseason to taste
Pourthe Béchamel sauce over thecontents ofthedish
Topwithgratedcheese ifdesired
Cook in ahot over (200C) for approximately20minutes oruntil the sauce is bubblingand thetop is nicelybrowned

Tartine de Chevre Grillé aux Poivrons

Ingredients

Slices of goat’scheese (allow2 per person)
Mixed peppers
Olive oil
Half acloveofgarlic finelychopped(optional)
Assortedsaladleaves
Bread(agoodqualitysourdoughor Frenchcountryloafis recommended)

Method

Core,deseedand thinlyslicethe peppers
Gentlysweatthem in asmall amount ofoliveoil with the garlic (if desired)until soft
Slice andtoast the bread
Pilesomeofthe cookedpeppers on eachslice of breadand topwith agoats cheeseand adrizzleofoliveoil
Return to the grill orplacein ahot oven(200 C)until the cheese is softened andbrowning
Remove from thegrill/ovenand serve with aselection of saladleaves

Apple and Summer Fruit Crumble

Ingredients

Bagoffrozensummer fruit or equivalent
Smallglass of redwine
Bramleyapple,peeled,coredand diced
140goats orchopped nuts oramix
200gplainflour
80gbrown sugar
160gbutter

Method

Place the apple ina panwith a20gof butter,halfa cup of water (to prevent it stickingtothe pan) and sugar (to taste) andcookgentlyuntilthe apple is soft,thensetaside
Place the frozen fruit in apanwith the redwineand sugar (totaste)and cook gently
Combinethe flour and sugar
Add the remainder ofthebutter and the oats/nutsand mixto a crumble consistency
Butter aPyrexdish andspread asmall layer ofapple across it, placealayerof redfruit ontop, then a layer of apple
Topwith the crumble mix
Cook at 180 C for 30 to 35 minutes until the crumble is nicelybrowned

Bread and Butter Pudding

Ingredients

Severalslices ofmedium slicedwhite bread
1 or2 cupssultanas
Half a cupofchopped dried fruit(e.g.apricots orprunes)
500ml milk
500ml double cream
250gsugar
6 eggs
Vanilla essence

Method

Soak the sultanas in hot water to softenthem
Cut the crustsoff the breadandcuteachslice into4 pieces
Butter aPyrexdish
Layer the breadand thefruit into thedish
Boil themilk andcreamtogether with a dashofvanilla essence
Beat theeggsand sugar together
Add thehot milk andcream to the eggsandsugar
Pourtheliquid mixture over the breadandfruit and press the breaddown with a spatulato ensure it is wellcoveredLeave to soakfor 5 to10 minutes
Cook in the oven in a BainMarie (a dish of water)at 180 C for 40 minutes

Thiscan be served immediatelywhen cooked orcan be kept in thefridgefor4 to 5 daysandcan be reheated in a microwave (wholeorin individualportions).

Serve withCrème Anglaise (asbelow).

Crème Anglaise

Ingredients

500ml milk
250gcaster sugar
8 eggyolks
Vanilla essence

Method

Put themilk andvanillaessence ina panand bringto theboil
Beat theeggyolksand sugar together
Addhalf ofthemilk to the eggsand sugar
Mixwelltogether
Put the mixture back in panwith the rest ofthemilk andcook slowly(itmust not boil)
When it is atconsistencyto cover theback ofaspoon, put it in a containerandcool itdown in a bowl orsink of coldwater

Toserve, pourthe CrèmeAnglaiseoveryour desert.

The Crème can bekept in a fridge forup to 4 days. Do not reheat.Ifit curdleswhen it isbeingcooked, placethemixture in a blenderandblastatfullspeed!

Tarte Tatin

Ingredients

Butter
Caster sugar
Several largeBraeburnorCoxapples
500gpack ofpuffpastry

Method

Cover the base ofadeepovenproof panwith athin layer of softbutter(make sure thepanwillfit inyouroven!)
Add athin layer ofcastersugar
Peel the apples,cuteachapple into 4 piecesandremovethe core
Arrange the apples pieces in circles to fill the pan
Place the pan ona high heat tocaramelisethebutter and sugar
Whilethis is happening,roll out thepastryand prick it allover with a fork
When the apples are ready,remove from theheatandplace thepastryon top, makingsureto tuck the edges in andensure allgaps are filled
Place in anovenat 200 C for 15 to 20 minutes until thepastryis cooked. Removethe panfrom the oven
Get alarge flat trayorplate (larger than thepan).Place it, face downwards, over the topofthe Carefullyturnthe whole lot over and turn out the Tarte Tatin onto the tray.Takegreatcareas the contentswill beveryhot and the caramelwill beliquid
Slice andservewith Crème Fraiche or Caramelice-cream

Granité au Champagne

Ingredients

500gcaster sugar
500ml water
Zest of1orange
Zestandjuice of1 lemon
1 bottleof Champagne orsparklingwine (French!)

Method

Place the sugarandwaterin a panand bringto theboil
Remove from theheat and place 650ml oftheliquid in a large container which can becoveredandsealed
Add the Champagne to the containeralongwith the fruit zest andjuice, mixandplace inthe freezer
After 24 hourswhisk themixture andreturn it to the freezer where it willkeepfor 3 to 4months
Toserve,scrapea smallamount into a smallglass, dish or plate

Crème Anglaise

Ingredients

500ml milk
250gcaster sugar
8 eggyolks
Vanilla essence

Method

Put themilk andvanillaessence ina panand bringto theboil
Beat theeggyolksand sugar together
Addhalf ofthemilk to the eggsand sugar
Mixwelltogether
Put the mixture back in panwith the rest ofthemilk andcook slowly(itmust not boil)
When it is atconsistencyto cover theback ofaspoon, put it in a containerandcool itdown in a bowl orsink of coldwater

Toserve, pourthe CrèmeAnglaiseoveryour desert.

The Crème can bekept in a fridge forup to 4 days. Do not reheat.Ifit curdleswhen it isbeingcooked, placethemixture in a blenderandblastatfullspeed!

Chef Philippe

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