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JB Belgium Chips French Fries

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Maris Piper, King Edwards are good chip spuds.

Peel and Cut spuds to size of chip you want. 1cmx1cm is quite good for this method. I sometimes make string fries more the French Style. These are ok, be careful with cooking times

Soak in water for 10 to 15 mins. Change the water and repeat a few times. This removes the starch. The same concept as rinsing rice.

Dry , really dry.

Dont over fill the fryer. About 1/2 full.

Fryer at 120 – 130 for about 10 to 15 mins. They should not brown. This cooks the inside. You know when its done because a skin appears.

Leave to cool. — VERY IMPORTANT DO NOT RUSH THIS PART.

When ready, Frier up to 190 fry until good colour and crispy, time will vary depending on the spud, size of chip etc.

Dont over fill the fryer. About 1/2 full.

French Onion Soup

Posted By admin On In French,James Martin,No Category,Snack,Soup,Starter | No Comments
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Ingredients

[table caption=”French Onion Soup” width=”500″ colwidth=”20|100|50″ colalign=”left|left|center|left|right”]
Item No,Qty,Description
1,2,Garlic
2,2,Onions
3,1L,Stock
4,1 tbsl,Brown Sugar
5,glug,Wine Vinegar( White or Red)
6,1 tbl,Flour
7,1 tsp,Honey
[/table]

Method

  1. Heat a large frying pan or sauté pan until hot, add two tablespoons of olive oil, the onions, thyme and soft brown sugar. Fry for 10-15 minutes over a medium-low heat, or until softened and golden-brown, stirring occasionally so it doesn’t catch on the bottom.
  2. Add the garlic and cook for a minute, then add the white wine and cook until the volume of liquid has reduced by half. Stir in the flour and cook for two minutes.
  3. Add the brandy and sherry, then pour in the stock and bring to the boil. Reduce the heat slightly and cook gently for about 10-15 minutes.
  4. While the soup simmers, heat a griddle until hot. Drizzle the remaining tablespoon of olive oil over the bread and toast on one side. Set aside.
  5. Check the seasoning of the soup, adding plenty of salt, a little black pepper, and more sugar or alcohol if necessary to suit your own taste.
  6. Preheat the grill to high.
  7. Ladle the soup into bowls and top with the toasted bread. Add the cheese on top of the bread and grill until bubbling and golden-brown.

Hollandaise sauce

Posted By admin On In French,James Martin,JB,Sauce | No Comments
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.

Ingredients

Hollandaise:

  • 3 large egg yolks
  • 300g clarified butter

Gastric:

  • 4  tbs white wine vinegar
  • 6 white peppercorns
  • 1 shallot peeled and diced

To serve:

  • 1 blood orange
  • 1 tsp chopped tarragon

Method

To make the gastric put all the ingredients into a pan and boil to reduce to 2 tbs. Strain through a sieve into a bowl.

I use a Bayne marine to melt the butter when melted. turn off heat and drizzle in the egg yolks whisking constantly. Add slow and mix well, we want the heat of the butter to cook the eggs but also keep it a smooth sauce.

To make the sauce, blitz the egg yolks in a food processor then add the butter in a drizzle, whisking continuously. Add the gastric, season.

To transform into a béarnaise sauce, add 2 tbs of chopped fresh tarragon.

To transform into a maltese add the juice and zest of blood orange.

Bouillabaisse Recipe (French Seafood Stew)

Posted By admin On In French,justonecookbook | No Comments
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Ingredients 

 

  • ▢ 120 ml dry sherry
  • ▢ ½ tsp saffron
  • ▢ 3 Tbsp extra-virgin olive oil
  • ▢ 6 cloves garlic (minced)
  • ▢ 1 onion (diced)
  • ▢ 1 shallots (minced)
  • ▢ 90 g fennel bulb (thinly sliced)
  • ▢ 1 stalk celery (minced)
  • ▢ 1 carrot (diced)
  • ▢ 454 g white fish (I used Alaskan true cod, feel free to substitute with halibut or ocean trout; cut into bite sizes)
  • ▢ 1.1 kg seafood mix (your choice of shrimp, clams or mussels, lobsters, scallops, crab meat, squid, etc, defrosted in the fridge for a few hours, if frozen)
  • ▢ 1 jar oyster (10 oz, 283 g)
  • ▢ 1 can diced tomatoes (28 oz, 794 g with juice)
  • ▢ 480 ml clam juice

Seasonings:

  • ▢ 1 ½ Tbsp tomato paste
  • ▢ 2 tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)
  • ▢ 1 tsp basil (or minced 1 fresh basil leaf)
  • ▢ 2 Tbsp parsley (fresh)
  • ▢ freshly ground black pepper

For Garnish

  • ▢ parsley (chopped)
  • ▢ crushed red peppers (red pepper flakes) (optional)

Instructions 

  • Gather all the ingredients.Bouillabaisse 1
  • In a small bowl, combine saffron and sherry and set aside.Bouillabaisse 2
  • Cut vegetables and fish into bite-size pieces.Bouillabaisse 3
  • Prepare and clean seafood as necessary. Some of the Costco sells a great frozen seafood medley pack and we used it today. It saves quite a bit time not having to clean and cut the seafood.Bouillabaisse 4
  • In a large pot (I use a big Le Creuset pot), heat olive oil on medium heat. Add garlic and all the chopped vegetables (onion, shallots, a fennel bulb, a celery stalk, and carrot) and sauté on low heat until lightly golden brown, about 20 minutes.Bouillabaisse 5
  • Add Seasonings and mix well.Bouillabaisse 6
  • Add all the liquids: a can of tomatoes with juice, clam juice, the juice from jar of oyster, and the saffron infused sherry. Bring it to just a boil and lower heat and simmer 15 minutes.Bouillabaisse 7
  • Add all the seafood. When the soup starts to boil, skim off the scum and foam [5] from the soup, and simmer for 15 minutes. Skimming is very important to have a good clear soup with a refined taste. Bouillabaisse 8
  • Top with garnishes and serve immediately with bread.Bouillabaisse with bread

To Store

  • You can keep the leftovers in an airtight container or in the pot and store in the refrigerator for up to 3 days.

Boulangère potatoes

Posted By JB On In ALL CATEGORIES,French,Main | No Comments
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Thin slice spuds ( use grater slicer )

add a little nutmeg and slat to the dish

 

layer up spuds and onions add a touch of garlic.

cover with stock and a little milk

Cook hot oven 200C for 1 hour.

Sausage and bean cassoulet with potato cakes

Posted By JB On In ALL CATEGORIES,French | No Comments
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Ingredients

For the potato cakes
  • 225g/8oz ready-made mash potato [20]
  • 1 eating apple [21], peeled and grated
  • knob of butter [22] and oil, for frying

Preparation method

  1. Preheat oven to 190C/375F/Gas 5.
  2. Heat a large pan add the oil and fry the garlic, onion and bacon for 2-3 minutes.
  3. Chop the sausages into large chunks and add to the pan.
  4. Add the red wine, stock, baked beans, thyme and tomatoes. Bring to the boil and gently simmer for 8 minutes.
  5. Stir in the chopped parsley and season with salt and pepper before placing in an ovenproof dish. Sprinkle with the breadcrumbs and bake for 10 minutes.
  6. Mix the apple with the potato and season, shape into a cake.
  7. Heat the butter and oil in a frying pan and add the potato cakes. Cook for 2-3 minutes on each side.

Chicken chasseur with mashed potato

Posted By JB On In ALL CATEGORIES,French | No Comments
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Ingredients

For the chicken
For the mash

Preparation method

  1. For the chicken, season the chicken with salt and black pepper. Heat a large frying pan or sauté pan until hot. Add the oil and half the butter. Fry the chicken skin-side down for 1-2 minutes, or until golden-brown.
  2. Turn and fry on the other side for another 1-2 minutes, then remove from the pan.
  3. Add the remaining butter, the pancetta, carrot, mushrooms, shallots and garlic, and fry until golden-brown.
  4. Add the wine and bring to a simmer, stirring to deglaze the pan.
  5. Put the chicken back into the pan with the tomato purée and tarragon and bring to a boil.
  6. Reduce the heat to a simmer and cook for 30-40 minutes until the chicken is tender and the liquid slightly reduced in volume.
  7. Add the tomatoes, flatleaf parsley and season to taste with salt and pepper.
  8. Simmer for a further two minutes.
  9. For the mash, place the potatoes into a pan of cold, salted water and bring to the boil.
  10. Reduce the heat and simmer for 12-15 minutes, or until the potatoes are tender.
  11. Drain and return to the pan, then place over a low heat for one minute to dry the potatoes slightly.
  12. Mash thoroughly, then add the butter and milk and beat to form a smooth mash.
  13. Season to taste with salt and black pepper.
  14. Serve each person two pieces of chicken with the sauce spooned over and a dollop of mash.

Chicken and pork pâté with pistachios Terrine

Posted By JB On In ALL CATEGORIES,French,Michel Roux,Snack,Starter | No Comments
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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

Preparation method

  1. Preheat the oven to 180C/350F/Gas 4.
  2. Cut each chicken breast into three big slices and set aside.
  3. Mix the chicken livers into the minced pork and season with the salt and pepper. Add the lemon zest, shallots, thyme leaves and pistachios.
  4. Line a terrine mould or loaf tin with the bacon, leaving enough overhanging to cover the top when filled. Press in the mince and chicken pieces and cover completely with the bacon.
  5. Place the mould in a roasting tin filled with enough water to reach half way up the side of the mould.
  6. Bake in the preheated oven for 1 hour 15 minutes.
  7. Allow to cool for 24 hours in the fridge then slice. Serve with pickled onions or gherkins, toast and salad leaves.

Onion Soup

Posted By JB On In ALL CATEGORIES,French,James Martin | No Comments
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Ingredients

Preparation method

  1. 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.
  2. Remove the lid and cook uncovered for a further 20-30 minutes, stirring frequently until the onions have caramelised.
  3. Stir in the flour and cook over a low heat for a further 3-4 minutes stirring vigorously to remove any lumps.
  4. Stir in the wine and stock. Bring to the boil, reduce the heat and simmer for 20 minutes.
  5. To prepare the croutons: Cut the baguettes into 2.5cm/1in slices and place onto a baking tray. Grill for 2-3 minutes on one side.
  6. Preheat the oven to 180C/35OF/Gas 4.
  7. Rub the top of each toasted baguette slice with the garlic clove. Ladle the soup into individual ovenproof soup bowls, leaving an inch gap around the top of the bowl.
  8. Place two of the bread croutons into each bowl and top with heapfuls of the grated cheese.
  9. Place in the oven at for 10-15 minutes or until the cheese is bubbling and golden brown. Serve immediately.

Chicken with Sherry Vinegar and Tarragon Sauce

Posted By JB On In Delia,French,Main | No Comments
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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 chicken (in two batches) to brown well: remove the first batch to a plate while you tackle the second. Each joint needs to be a lovely golden-brown colour. When the second batch is ready, remove it to the plate to join the rest. Then add the shallots to the pan, brown these a little, and finally add the garlic cloves to colour slightly.

Now turn the heat down, return the chicken pieces to the pan, scatter the tarragon leaves all over, then pour in the vinegar and sherry. Let it all simmer for a bit, then turn the heat to a very low setting, so that the whole thing barely bubbles, for 45 minutes. Halfway through, turn the chicken pieces over to allow the other sides to sit in the sauce.

When they’re ready, remove them to a warm serving dish (right side up) along with the shallots and garlic. The sauce will by now have reduced and concentrated, so all you do is whisk the crème fraîche into it, taste it and season as required, then pour the sauce all over the chicken and scatter with the sprigs of tarragon. This is lovely served with tiny new potatoes tossed in herbs and some fresh shelled peas.