image_pdfimage_print
  • ALL CATEGORIES,  French

    Sausage and bean cassoulet with potato cakes

    Ingredients 1 tbsp olive oil 2 cloves garlic, chopped 1 onion, chopped 225g/8oz smoked streaky bacon, cut into 2cm/½in strips 6 cooked sausages 1 can baked beans 1 glass red wine 290ml/½ pint beef stock 2 sprigs thyme 2 tomatoes, chopped 55g/2oz breadcrumbs 2 tbsp chopped fresh parsley salt and freshly ground black pepper For the potato cakes 225g/8oz ready-made mash potato 1 eating apple, peeled and grated knob of butter and oil, for frying Preparation method Preheat oven to 190C/375F/Gas 5. Heat a large pan add the oil and fry the garlic, onion and bacon for 2-3 minutes. Chop the sausages into large chunks and add to the pan.…

  • ALL CATEGORIES,  French

    Chicken chasseur with mashed potato

    Ingredients For the chicken 1.5kg/3lb 5oz chicken, cut into 8 pieces salt and freshly ground black pepper 2 tbsp olive oil 110g/4oz butter 110g/4oz pancetta, sliced into lardons 1 carrot, diced 150g/5oz button mushrooms 250g/9oz shallots, thickly sliced 2 garlic cloves, finely chopped 175ml/6fl oz white wine 275ml/10fl oz chicken stock 2 tbsp tomato purée 2 tbsp fresh tarragon, finely chopped 2 tomatoes, skinned, seeded and chopped 4 tbsp flatleaf parsley, finely chopped For the mash 1kg/2lb 2oz floury potatoes, peeled and cut into chunks 110g/4oz butter 110ml/4fl oz full-fat milk salt and freshly ground black pepper Preparation method For the chicken, season the chicken with salt and black pepper.…

  • ALL CATEGORIES,  French,  Michel Roux,  Snack,  Starter

    Chicken and pork pâté with pistachios Terrine

    A rich make-ahead pâté that’s perfect party food or makes a great starter – delicious with pickled onions, toast and salad. Equipment: You will need a 1.5 litres/2½ pints terrine mould. Ingredients 3 corn fed chicken breasts, skin removed 100g/3½oz chicken livers 180g/6oz pork belly, minced 1 tsp salt 2 tsp freshly ground black pepper 1 unwaxed lemon, zest only 2 shallots, finely sliced 2 sprigs lemon thyme, leaves picked 50g/1¾oz pistachios, blanched 20 thin slices streaky bacon Preparation method Preheat the oven to 180C/350F/Gas 4. Cut each chicken breast into three big slices and set aside. Mix the chicken livers into the minced pork and season with the salt…

  • ALL CATEGORIES,  French,  James Martin

    Onion Soup

    Ingredients 1.5kg/3lb5oz onions, peeled and sliced 115g/4oz unsalted butter 1 tbsp olive oil 1 tsp salt freshly ground black pepper 2 bay leaves 2tsp fresh thyme leaves 25g/1oz plain flour 1 bottle dry white wine 2l/3½pt fresh beef stock 1 small French baguette 1 large clove garlic, peeled 170g/6oz gruyère cheese, grated Preparation method Melt the butter with the olive oil in a large heavy based saucepan. Add the onions, salt and pepper, bay leaves and thyme leaves, stir gently, reduce the heat, cover and cook for 30 minutes, stirring every five minutes. Do not brown the onions. Remove the lid and cook uncovered for a further 20-30 minutes, stirring…

  • Delia,  French,  Main

    Chicken with Sherry Vinegar and Tarragon Sauce

    This is my adaptation of a classic French dish called poulet au vinaigre. Ingredients 1 x 3½ lb (1.75 kg) chicken, jointed into 8 pieces, or you could use 4 bone-in chicken breast portions5 fl oz (150 ml) sherry vinegar 2 tablespoons fresh tarragon leaves 2 tablespoons olive oil 12 shallots, peeled and left whole 4 cloves garlic, peeled and left whole 15 fl oz (425 ml) medium-dry Amontillado sherry 1 heaped tablespoon crème fraîche salt and freshly milled black pepper Method First of all, heat the oil in the frying pan and season the chicken joints with salt and pepper. Then, when the oil begins to shimmer, fry the…