Category: French
Duck breast with beans and Marsala – Nigel Slater
Serves 1. Score the fatty side of a duck breast and fry in butter for 3 minutes or so until golden and rendered. Add a tin of Cannellini beans from a can (not completely drained). Toss in a good sprig of rosemary, aa pinch of salt and plenty of…
Crispy pork belly in marsala reduction
This is time consuming as the pork belly (500g) is cooked 3 times. Firstly, cut the pork belly into pieces that are about 1cm by 3cm and simmer for at least 2 hours alongside bay leaves, peppercorns, herbs and whatever else you fancy. Remove from the pan and…
Smoked Cod with Puy Lentils
This is one of the best things I have ever eaten. To write up later
Vichyssoise Soup (Leek and Potato)
This is traditionally served cold but hot is fine too! Serves 2 25g butter 100g chopped onion 200g chopped leek 150g chopped peeled potato 500ml white chicken stock 50ml double cream chopped chives Sweat the onions and leeks in the butter. Add the potatoes and the…
Vanilla Creme Brulee – Ashburton
Ingredients 1lt Double cream 100g milk (to loosen the double cream – might not be necessary with supermarket cream as its never very thick) 315g egg yolks (Approx. 18 medium ones) 100g caster sugar 2 vanilla pods Methods Split vanilla pods lengthways and warm with the…
Potato Dauphinoise – Ashburton
Serves 20. 3kg thinly sliced potatoes (thin enough to fold in half) 500ml double cream 500 milk 4 cloves of crushed garlic Salt and White pepper (black leaves big spots) Methods Line a large roasting tray with butter Bring cream and milk to boil, add garlic,…
Chicken with morels and a sherry sauce a la Raymond Blanc
This is one of my favourite meals. The only thing that can really go wrong is to overcook the chicken breasts – make sure you follow the recipe well but also give them plenty of resting time when finishing off the sauce. I also find a…
Compressed Apple Terrine with Vanilla Ice Cream – Raymond Blanc
I have split this recipe into three parts, this is because you can make the ice cream well in advance to save time… then make the terrine on the day (or the day before). I don’t think the apple crisps are completely necessary but are a…
Nantes Carrot Stew
1kg sweet carrots, preferably Nantes, I used supermarket standard and this dish is still lovely amazing 1 teaspoon coriander seeds 1 teaspoon caraway seeds 60-90g unsalted butter Salt 2 tablespoons dry sherry or Madeira 1 cup fresh carrot juice (If you have no juicer then best just to…
Pistou soup
Adapted from: http://www.bbc.co.uk/food/recipes/pistou_soup_99507 The French and Italians both claim this wholesome and delicious peasant soup as their own. Raymond Blanc shows you how to make his version. Ingredients For the pesto large handful fresh basil 4 garlic cloves, crushed 100ml/3½fl oz extra virgin olive oil pinch…