Serves 6
A rich dessert, based on a ‘jaffa cake’, that can be made in advance.
Ingredients:
For the mousse:
200g dark chocolate
3 eggs – separated
20cl cream
1 tbsp caster sugar
For the orange layer:
500ml orange juice
125g sugar
1tsp orange Flower water
For the top:
50g dark chocolate
Method:
For the mousse base:
Melt the chocolate in a bowl over hot water.
Whisk the egg whites to soft peaks, then add the sugar and whisk in.
When the chocolate has melted add the cream and mix. Then add the egg yolks one at a time and mix well. Mix in the chilli. Then fold in the egg white sugar mixture.
Place into serving dishes and refrigerate for at least 2 hours before serving.
To make the orange layer:
Put the sugar and orange juice into a pan and place over a medium heat, whilst stirring, to dissolve the sugar. Once the sugar has dissolved increase the heat and bring to the boil, stirring ocaisionally to prevent it from burning.
Continue to heat until a medium consitancy syrup has formed, add the orange flower water and allow to cool. As the syrup cools it will thicken, when cold the consistency should be that of Golden Syrup. If it is too thin, simply reheat and reduce the liquid a little more. Too thick, just stir in a little more orange juice.
Pour the cold syrup over the chocolate mousse and return the dishes to the fridge.
For the chocolate topping:
Place the additional chocolate in a bowl over a pan of simmering water as before and melt it, when it has properly melted pour a little over each of the chocolate mousses and allow it to form a chocolate cover for the orange syrup. Return to the fridge to allow the chocolate to set.
A more complicated method for the chocolate cover is to melt and then temper the chocolate and the cut out the chocolate to create lids for the orange layer. The advantage of doing this is that you get an even layer of crisp chocolate that will “snap” when you put a spoon into it.
Monday, December 6, 2010
Monday, November 1, 2010
Tomato Beurre Blanc Sauce
The inspiration for this sauce came from one of our local restaurants, "Le Bon Acceuil" in St Generoux. It is extremely good with white fish, for example Pollock, Coley or Cod, (depending on your budget) which has been filleted and fried in a little butter. We serve it with Catfish, which is a speciality here.
Serves 4
Ingredients
2 shallots peeled and very finely diced
250ml white wine
125g chilled butter cut into chunks
½ tsp tomato purée
1 egg yolk
Salt & Pepper to taste
Method
Put the shallots and wine into a pan and heat until the wine is boiling, reduce the heat and simmer until only ½ teaspoon of liquid remains.
Remove from the heat, add a couple of chunks of the butter into the pan and whisk until all the butter has been absorbed into the liquid. Add the tomato purée and whisk into the butter.
When absorbed, slowly whisk in the remaining butter until a smooth emulsion is formed, allow to cool before whisking in the egg yolk.
Season to taste and serve warm with fish. If the sauce is too thick add a little wine to dilute it whisking all the time. It is important not to add too much wine as it can make the sauce too acidic.
To get a pouring sauce add a little warm water and whisk it until the right consistency is obtained.
Serve poured or spooned on to the fish.
Serves 4
Ingredients
2 shallots peeled and very finely diced
250ml white wine
125g chilled butter cut into chunks
½ tsp tomato purée
1 egg yolk
Salt & Pepper to taste
Method
Put the shallots and wine into a pan and heat until the wine is boiling, reduce the heat and simmer until only ½ teaspoon of liquid remains.
Remove from the heat, add a couple of chunks of the butter into the pan and whisk until all the butter has been absorbed into the liquid. Add the tomato purée and whisk into the butter.
When absorbed, slowly whisk in the remaining butter until a smooth emulsion is formed, allow to cool before whisking in the egg yolk.
Season to taste and serve warm with fish. If the sauce is too thick add a little wine to dilute it whisking all the time. It is important not to add too much wine as it can make the sauce too acidic.
To get a pouring sauce add a little warm water and whisk it until the right consistency is obtained.
Serve poured or spooned on to the fish.
Wednesday, October 6, 2010
Potage au Chevre
This recipe seems to be very popular with our guests of all ages, (including fussy children!) the vegetables are merely a suggestion, you can use any that are in season.
Serves 4
Ingredients
1 medium onion, peeled
1 potato, washed
1 medium courgette
1 carrot, washed
1 leek, outer leaves removed
25g butter or olive oil
25cl crème fraiche
100g soft goats cheese
1 litre chicken stock or water
1 tsp mixed dried herbs or 1tbsp fresh herbs (thyme, sage, Bay)
salt & pepper
Method
Chop the onion, carrot, courgette and potato into 1cm dice.
Chop the leek into the same size and wash.
In a large pan, melt the butter over medium heat. Add the onion and gently cook until translucent. Add the herbs together with the carrot, courgette, potato and leek. Increase the heat and add the stock/water.
Bring to the boil and then reduce the heat to simmer. Cook for 20 minutes or until the potato is soft.
Add the goats cheese and allow it to melt.
Remove from the heat and purée in a blender. At this stage, if a smooth soup is required, pass through a fine sieve, otherwise return to the pan.
Add the crème fraiche and heat gently stirring to prevent it burning. Add salt and pepper to taste. Bring to the boil.
Serve either hot, or better still warm, with bread.
Serves 4
Ingredients
1 medium onion, peeled
1 potato, washed
1 medium courgette
1 carrot, washed
1 leek, outer leaves removed
25g butter or olive oil
25cl crème fraiche
100g soft goats cheese
1 litre chicken stock or water
1 tsp mixed dried herbs or 1tbsp fresh herbs (thyme, sage, Bay)
salt & pepper
Method
Chop the onion, carrot, courgette and potato into 1cm dice.
Chop the leek into the same size and wash.
In a large pan, melt the butter over medium heat. Add the onion and gently cook until translucent. Add the herbs together with the carrot, courgette, potato and leek. Increase the heat and add the stock/water.
Bring to the boil and then reduce the heat to simmer. Cook for 20 minutes or until the potato is soft.
Add the goats cheese and allow it to melt.
Remove from the heat and purée in a blender. At this stage, if a smooth soup is required, pass through a fine sieve, otherwise return to the pan.
Add the crème fraiche and heat gently stirring to prevent it burning. Add salt and pepper to taste. Bring to the boil.
Serve either hot, or better still warm, with bread.
Wednesday, September 1, 2010
Drinks Party Food
Savoury Cake
A very easy savoury cake, which we have found is often served, cut into bite sized cubes, with an aperitif as pre-dinner nibbles. A little goes a long way!
Ingredients:
3 eggs
250g flour
150g chopped ham
100g grated gruyere
100g pitted olives (soak for approx 10mins before use to try & remove some of the saltiness)
15 cl olive oil
5 cl noilly prat
2 teasp / ½ sachet baking powder
20g butter
salt & pepper to taste
Method:
Sift the flour & baking powder together, then mix in the eggs, olive oil, noilly prat, & butter until you have a smooth batter.
Stir in the ‘flavourings’ (all the remaining ingredients).
Bake in an oven at 210°C for 10mins then turn down to 150°C for 35 mins.
Serve once cool.
Other flavour suggestions:
Bacon & cheese
Sun dried tomatoes, chorizo & paprika
Herb & olives
Crab Stick and Shallott (yes this one is for real and described by one of our French visitors as "Genious")
A very easy savoury cake, which we have found is often served, cut into bite sized cubes, with an aperitif as pre-dinner nibbles. A little goes a long way!
Ingredients:
3 eggs
250g flour
150g chopped ham
100g grated gruyere
100g pitted olives (soak for approx 10mins before use to try & remove some of the saltiness)
15 cl olive oil
5 cl noilly prat
2 teasp / ½ sachet baking powder
20g butter
salt & pepper to taste
Method:
Sift the flour & baking powder together, then mix in the eggs, olive oil, noilly prat, & butter until you have a smooth batter.
Stir in the ‘flavourings’ (all the remaining ingredients).
Bake in an oven at 210°C for 10mins then turn down to 150°C for 35 mins.
Serve once cool.
Other flavour suggestions:
Bacon & cheese
Sun dried tomatoes, chorizo & paprika
Herb & olives
Crab Stick and Shallott (yes this one is for real and described by one of our French visitors as "Genious")
Saturday, June 5, 2010
Shepherdess Pie
Serves 4
Ingredients
1 Onion peeled and chopped
2 Carrots peeled and chopped
2 sticks of Celery chopped
450g tin of Puy Lentils drained
100g Mushrooms chopped
1tbsp dark Soy sauce
Mashed potato
50g Butter
Salt & pepper
2tsp dried Mixed herbs
500ml Vegetarian stock
25g Flour
1tbsp Tomato purée
2 cloves Garlic peeled and crushed
Method
Melt half the butter in a pan and gently sweat the onions, celery and carrots until the onions are translucent then add the garlic and cook for a further 2 minutes. Add the mixed dried herbs and the tomato purée and cook for 5 minutes stirring constantly (this will remove the bitterness from the purée).
Add the flour and cook over a moderate heat for 3 minutes, then add the Soy sauce and then the stock stirring constantly until you get a thick sauce.
In a separate pan melt the remaining butter and cook the mushrooms with a little salt & pepper until brown.
Add the mushrooms and lentils to the sauce and mix together add salt & pepper to taste.
Place in a deep oven-proof casserole. Top with the mashed potato and cook until the top is brown. Serve Hot.
Ingredients
1 Onion peeled and chopped
2 Carrots peeled and chopped
2 sticks of Celery chopped
450g tin of Puy Lentils drained
100g Mushrooms chopped
1tbsp dark Soy sauce
Mashed potato
50g Butter
Salt & pepper
2tsp dried Mixed herbs
500ml Vegetarian stock
25g Flour
1tbsp Tomato purée
2 cloves Garlic peeled and crushed
Method
Melt half the butter in a pan and gently sweat the onions, celery and carrots until the onions are translucent then add the garlic and cook for a further 2 minutes. Add the mixed dried herbs and the tomato purée and cook for 5 minutes stirring constantly (this will remove the bitterness from the purée).
Add the flour and cook over a moderate heat for 3 minutes, then add the Soy sauce and then the stock stirring constantly until you get a thick sauce.
In a separate pan melt the remaining butter and cook the mushrooms with a little salt & pepper until brown.
Add the mushrooms and lentils to the sauce and mix together add salt & pepper to taste.
Place in a deep oven-proof casserole. Top with the mashed potato and cook until the top is brown. Serve Hot.
Monday, April 12, 2010
Recipe for Vegetarian French Onion Soup
When you think of this French classic, you may be tempted to think that it is always a vegetarian dish, when in fact a key ingredient is a meat stock, either veal or chicken. Our version replicates a dark veal stock, with a truly vegetarian alternative, it does take a little time but the results are worth it! The following recipe produces more than you need for the soup, but it is a great basis for a wide variety of vegetarian dishes and will last for about a week in the fridge. If you don't mind eating meat, substitute the vegetable stock with a dark veal stock. A final note, we use Rosé wine because it imparts a great depth of flavour and because the area produces some of the best Rosé in France.
Serves 4
Ingredients for the stock
1kg onions, peeled
500g carrots, peeled
500g celery
25g tomato purée
2tbsp olive oil
Sprig of thyme
3 bay leaves
3 ½ litres water
Method
Roughly chop the onions, carrots and celery. Mix the tomato purée and olive oil together and rub it all over the vegetables, place in a roasting tin and put in the oven 200°C. Roast for at least an hour until the vegetables are dark brown but not burnt!
Remove from the oven and put into a large pan with the cold water, thyme and bay leaves. Cover and bring to the boil. Reduce the heat to a gentle simmer. Skim any scum from the surface and simmer for 1 hour.
Allow to cool and strain off the liquid it is now ready to use in the soup.
Ingredients for the Soup
1kg onions, peeled and finely sliced
4 cloves garlic, peeled and finely chopped
50g butter
300ml dry rosé or white wine (see note above)
1.5 litres of the stock
4 slices of french bread, 2.5 cm thick (either a day old or dried for 30 minutes in a 150°C oven)
225g grated emmental
salt & pepper
Method
Melt the butter in a large heavy bottomed pan, when the foaming ceases add the onions, garlic and a tsp of salt. Sweat them slowly over a low heat for approx 20 minutes until they are light brown.
Add the wine and bring to the boil reduce the heat and simmer until half the volume of liquid remains.
Add the stock and simmer for a further 30 minutes. Season to taste with salt and pepper.
Place the soup into ovenproof bowls. Put the bread on top and cover them with the cheese then either put under a hot grill or in a hot oven until the cheese is golden.
Serve immediately whilst still very hot.
Serves 4
Ingredients for the stock
1kg onions, peeled
500g carrots, peeled
500g celery
25g tomato purée
2tbsp olive oil
Sprig of thyme
3 bay leaves
3 ½ litres water
Method
Roughly chop the onions, carrots and celery. Mix the tomato purée and olive oil together and rub it all over the vegetables, place in a roasting tin and put in the oven 200°C. Roast for at least an hour until the vegetables are dark brown but not burnt!
Remove from the oven and put into a large pan with the cold water, thyme and bay leaves. Cover and bring to the boil. Reduce the heat to a gentle simmer. Skim any scum from the surface and simmer for 1 hour.
Allow to cool and strain off the liquid it is now ready to use in the soup.
Ingredients for the Soup
1kg onions, peeled and finely sliced
4 cloves garlic, peeled and finely chopped
50g butter
300ml dry rosé or white wine (see note above)
1.5 litres of the stock
4 slices of french bread, 2.5 cm thick (either a day old or dried for 30 minutes in a 150°C oven)
225g grated emmental
salt & pepper
Method
Melt the butter in a large heavy bottomed pan, when the foaming ceases add the onions, garlic and a tsp of salt. Sweat them slowly over a low heat for approx 20 minutes until they are light brown.
Add the wine and bring to the boil reduce the heat and simmer until half the volume of liquid remains.
Add the stock and simmer for a further 30 minutes. Season to taste with salt and pepper.
Place the soup into ovenproof bowls. Put the bread on top and cover them with the cheese then either put under a hot grill or in a hot oven until the cheese is golden.
Serve immediately whilst still very hot.
Monday, March 1, 2010
Tuna Paté
Serves 4 as a starter
Ingredients
150g Tinned Tuna
75g Butter
40g Crème Fraîche
¼ tsp Cayenne Pepper
1tsp Smoked Paprika (if using the hot version omit the Cayenne Pepper)
Lemon Juice - approximately the juice of 1 lemon, but this will vary according to taste
Salt & Pepper
Method
Drain the tuna.
In a bain marie, or microwave, gently heat the butter until soft but not melted. Add the tuna to the bowl together with the crème fraîche and the paprika and cayenne.
Stir with a fork until thoroughly mixed, taste and add the lemon juice and salt and pepper until the correct flavour is achieved.
Chill in the fridge for a couple of hours and serve with toast.
Ingredients
150g Tinned Tuna
75g Butter
40g Crème Fraîche
¼ tsp Cayenne Pepper
1tsp Smoked Paprika (if using the hot version omit the Cayenne Pepper)
Lemon Juice - approximately the juice of 1 lemon, but this will vary according to taste
Salt & Pepper
Method
Drain the tuna.
In a bain marie, or microwave, gently heat the butter until soft but not melted. Add the tuna to the bowl together with the crème fraîche and the paprika and cayenne.
Stir with a fork until thoroughly mixed, taste and add the lemon juice and salt and pepper until the correct flavour is achieved.
Chill in the fridge for a couple of hours and serve with toast.
Thursday, January 28, 2010
Boulanger Potatoes
Serves 4
Ingredients:
2lb / 900g potatoes
1lb / 450g onions – peeled & thinly sliced
4 cloves garlic – peeled & finely chopped
2oz / 50g butter
1ltr stock – preferably chicken but vegetable is fine
1tsp fresh thyme leaves
1tsp fresh sage – finely chopped
Salt & pepper
Method:
Peel the potatoes & place in cold water.
Put ½ the butter in a frying pan & when melted add the onions, garlic & herbs. Cook until the onions are translucent. Set aside.
Slice the potatoes into 3mm fine slices.
Take a shallow ovenproof dish and place a layer of potatoes over the bottom. Season. Then add a layer of onions. Layer more potato slices on top & repeat with the onions. Finish with a layer of potatoes. Pour the stock over the top until just below the top layer. Season. Dot the remaining butter over the top and bake in the oven at 190°C for 1 hour until crisp on top.
Ingredients:
2lb / 900g potatoes
1lb / 450g onions – peeled & thinly sliced
4 cloves garlic – peeled & finely chopped
2oz / 50g butter
1ltr stock – preferably chicken but vegetable is fine
1tsp fresh thyme leaves
1tsp fresh sage – finely chopped
Salt & pepper
Method:
Peel the potatoes & place in cold water.
Put ½ the butter in a frying pan & when melted add the onions, garlic & herbs. Cook until the onions are translucent. Set aside.
Slice the potatoes into 3mm fine slices.
Take a shallow ovenproof dish and place a layer of potatoes over the bottom. Season. Then add a layer of onions. Layer more potato slices on top & repeat with the onions. Finish with a layer of potatoes. Pour the stock over the top until just below the top layer. Season. Dot the remaining butter over the top and bake in the oven at 190°C for 1 hour until crisp on top.
Sunday, January 24, 2010
Boeuf Bourguignon
A tradiditional French winter dish with many different versions, this is the one we serve at the Bed and Breakfast. The quantity serves 4 as part of a 3 course dinner, if you are serving it as a supper dish, we would recommend that you increase the amount of beef by 50%.
Ingredients
1lb / 450g trimmed stewing beef in 1” or 2 ½ cm cubes
4oz / 100g smoked bacon lardons
1oz / 25g flour
8oz / 225g small onions
8oz / 225g button mushrooms
½ bottle red wine
12floz / 375ml stock – preferably beef or dark chicken
2tbs oil or preferably dripping
1tsp mixed dried herbs
Salt & pepper
1 bay leaf
1 sprig of thyme
Method:
Fry the lardons until golden brown. Remove from the pan, leaving the juice / oil to fry the beef.
Mix the dried herbs into the flour with a little salt & pepper to season. Coat the cubes of beef with the flour & knock off any excess. Brown the beef in batches in the pan that you fried the lardons in. As each batch is browned, add to a casserole with the lardons.
Once all the beef is browned, quickly fry the onions & add to the casserole.
Add any remaining flour & stir. Put in the bal leaf & sprig of thyme. Add the stock & red wine & mix.
Put in the casserole oven, with the lid on, for 2 ½ hours at 170°C fan / 180°C normal
Remove from the oven, taste & adjust the seasoning to taste. If the sauce is too thin, sprinkle with 1 tbsp flour – don’t worry too much about lumps as they will disappear in cooking. Put back in the oven & cook for a further 1 hour.
Remove from the oven, take out the bay leaf & thyme sprig before serving.
Serve hot with vegetables of your choice.
Ingredients
1lb / 450g trimmed stewing beef in 1” or 2 ½ cm cubes
4oz / 100g smoked bacon lardons
1oz / 25g flour
8oz / 225g small onions
8oz / 225g button mushrooms
½ bottle red wine
12floz / 375ml stock – preferably beef or dark chicken
2tbs oil or preferably dripping
1tsp mixed dried herbs
Salt & pepper
1 bay leaf
1 sprig of thyme
Method:
Fry the lardons until golden brown. Remove from the pan, leaving the juice / oil to fry the beef.
Mix the dried herbs into the flour with a little salt & pepper to season. Coat the cubes of beef with the flour & knock off any excess. Brown the beef in batches in the pan that you fried the lardons in. As each batch is browned, add to a casserole with the lardons.
Once all the beef is browned, quickly fry the onions & add to the casserole.
Add any remaining flour & stir. Put in the bal leaf & sprig of thyme. Add the stock & red wine & mix.
Put in the casserole oven, with the lid on, for 2 ½ hours at 170°C fan / 180°C normal
Remove from the oven, taste & adjust the seasoning to taste. If the sauce is too thin, sprinkle with 1 tbsp flour – don’t worry too much about lumps as they will disappear in cooking. Put back in the oven & cook for a further 1 hour.
Remove from the oven, take out the bay leaf & thyme sprig before serving.
Serve hot with vegetables of your choice.
Thursday, January 21, 2010
Recipe for Dry Cured Bacon
Making your own bacon is easy, it does take a few days, but very little effort. The result is a tasty additive and added water free bacon.
The following brine mixture is a suggestion, but you can use any combination of herbs & spices in the mix. They do not dramatically alter the flavour of the meat but when cooked you will be aware of whatever you have used. If on the other hand you want the simplest flavour, only use the salt.
The equipment we use is cheap and easy, just a clean plastic storage box, anything as long as it is big enough to put the meat flat in it.
The type of pork used is up to you, a belly provides streaky, the loin will give you back or middle, depending which end of the ribs you use. It is important to use whole joints of meat not slices or steaks, your butcher should be able to provide the joint you want. The quantities given will be sufficient for about 2kg of raw meat.
The following method provides a relatively mild cure, the saltiness of the resultant bacon is dependent on the length of time the bacon is left in the brine.
Ingredients
1 kg sea salt
2 Tsp Juniper Berries
2 tsp black peppercorns
8 Bay leaves
125 g granulated Sugar
Method
Finely chop the bay leaves, put into a mortar, or a herb mill, together with the juniper and peppercorns. Grind to a fine powder/paste (depending on how moist the juniper berries are).
Add the sugar and grind until well mixed.
Put the salt into a large bowl, add the spice, sugar mixture and mix well.
Rub approximately 1/3 of the brine all over the pork and put into the plastic box, cover with the lid and put into a cool place.
The following day.
Remove the lid pour off the liquid together with any of the saturated salt.
Rub in another 1/3 of the brine, repeating the process from day 1.
Day 3.
Repeat the process from day 2.
Day 4.
Rinse the salt off the meat and put into fresh cold water for a couple of hours.
Remove the bacon and dry. Place on a wire rack in a cool place for a further 24 hours.
After this, wrap in greaseproof paper and place in the fridge.
It is now ready to be sliced and cooked, however if it is left for a week, to dry out and mature, it will be even better. It can be sliced now or left whole and sliced when required, (the second method will keep it fresh for longer)
The following brine mixture is a suggestion, but you can use any combination of herbs & spices in the mix. They do not dramatically alter the flavour of the meat but when cooked you will be aware of whatever you have used. If on the other hand you want the simplest flavour, only use the salt.
The equipment we use is cheap and easy, just a clean plastic storage box, anything as long as it is big enough to put the meat flat in it.
The type of pork used is up to you, a belly provides streaky, the loin will give you back or middle, depending which end of the ribs you use. It is important to use whole joints of meat not slices or steaks, your butcher should be able to provide the joint you want. The quantities given will be sufficient for about 2kg of raw meat.
The following method provides a relatively mild cure, the saltiness of the resultant bacon is dependent on the length of time the bacon is left in the brine.
Ingredients
1 kg sea salt
2 Tsp Juniper Berries
2 tsp black peppercorns
8 Bay leaves
125 g granulated Sugar
Method
Finely chop the bay leaves, put into a mortar, or a herb mill, together with the juniper and peppercorns. Grind to a fine powder/paste (depending on how moist the juniper berries are).
Add the sugar and grind until well mixed.
Put the salt into a large bowl, add the spice, sugar mixture and mix well.
Rub approximately 1/3 of the brine all over the pork and put into the plastic box, cover with the lid and put into a cool place.
The following day.
Remove the lid pour off the liquid together with any of the saturated salt.
Rub in another 1/3 of the brine, repeating the process from day 1.
Day 3.
Repeat the process from day 2.
Day 4.
Rinse the salt off the meat and put into fresh cold water for a couple of hours.
Remove the bacon and dry. Place on a wire rack in a cool place for a further 24 hours.
After this, wrap in greaseproof paper and place in the fridge.
It is now ready to be sliced and cooked, however if it is left for a week, to dry out and mature, it will be even better. It can be sliced now or left whole and sliced when required, (the second method will keep it fresh for longer)
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