Bisque de langoustine (Classic shellfish soup)

Ingredients

  • Live Langoustines with shells on
  • Coarsely chopped carrot
  • Finely chopped garlic
  • Coarsely chopped fennel
  • Coarsely chopped onion
  • Diced celery
  • Chopped tomatoes
  • Fish stock
  • Red fish like Snapper/Gurnard/Red Mullet etc
  • Salt/Pepper
  • Turmeric
  • White wine
  • Parsley
  • Double cream
  • Bay leaf
  • Thyme

Method

  1. Add a good quantity of olive oil to a large pot and warm
  2. Throw in the chopped carrot, celery, onion and fennel and sweat gently until soft and slightly brown
  3. Add peeled cloves of garlic (these can be added whole)
  4. Clean the fish and cut into chunks – bones and all
  5. Cut up the langoustine into chunks (keep claws and shell on etc)
  6. Add the fish and langoustine to the vegetables and olive oil, stir well then add fish stock to cover
  7. Add a little turmeric for colour and again stir well
  8. Add chopped tomatoes, parsley, bay leaf and thyme and stir well
  9. Add white wine, put lid on and bring to the boil
  10. Reduce the heat and simmer for about 20-30 minutes or until the fish and shellfish are cooked
  11. Pour the fish and stock into a magimix or blender and blend until smooth
  12. Pass the blended mixture through a sieve to remove any bones
  13. Pour into a pan to gently reheat
  14. Season if necessary and add a swirl of cream to serve

Lapin aux pruneaux (Sauté of wild rabbit with prunes and Armagnac)

Ingredients

  • Rabbit – jointed
  • Stoned prunes
  • Finely diced shallots
  • Finely crushed garlic
  • Diced bacon
  • Peeled small onions or shallots
  • Chicken stock
  • Armagnac or Brandy
  • Thyme
  • Oil for frying
  • Flour for dusting
  • Salt/Pepper
  • Butter for frying
  • Parsley
  • Butter
  • Double cream

Method

  1. Lightly flour the rabbit pieces with seasoned flour
  2. Heat some butter and oil in a pan and gently fry the rabbit
  3. until browned on all sides
  4. In another pan, fry the bacon, stirring all the time to brown
  5. and release its fat
  6. Add the onions and fry
  7. Add the shallots and chopped garlic, stir and fry gently until softened
  8. Flame the rabbit pieces in the brandy – when the flames have subsided add the prunes and white wine
  9. and then allow to simmer
  10. Add the tomato purée to the bacon, onions, shallots and garlic
  11. Add the chicken stock and bring to the simmer
  12. Add all the rabbit pieces to the vegetables, add thyme and simmer gently for about 40 minutes or until it is tender
  13. If the sauce becomes too thick add a little water to the gravy to stop it from sticking or becoming claggy
  14. Just before serving add some cream
  15. Season as necessary and serve sprinkled with parsley

Jambon a la moutarde (Ham with chanterelles and mustard and cream sauce)

Ingredients

  • Cooked ham
  • Chanterelles
  • Button mushrooms
  • Butter
  • Shallots
  • Dijon mustard
  • Parsley
  • Chicken stock
  • Salt/Pepper
  • Double cream
  • Olive oil
  • White wine

Method

  1. In a pan, heat some butter and olive oil
  2. Add some finely chopped shallots
  3. Add some sliced button mushrooms and sweat down until soft
  4. Add the chanterelle and continue to sweat down
  5. Add a little flour to make a roux
  6. Add stock and cook until slightly thickened
  7. Stir well
  8. In a frying pan, heat some olive oil, add the thickly sliced ham and sear on each side to lightly colour and heat through
  9. Add a splash of white wine to the ham and allow to reduce
  10. Meanwhile, stir the cream sauce and season as necessary
  11. Add Dijon mustard to the sauce, a little at a time to taste (more or less, as you prefer)
  12. Serve the ham hot, pour over the sauce
  13. Sprinkle over parsley to serve

Rognons de veau sauce Madere (Veal kidneys in Maderia sauce)

Ingredients

  • Brandy
  • Madeira
  • Demi glace
  • Veal kidneys
  • Tomato purée
  • Finley chopped shallots
  • Finely chopped garlic
  • Butter
  • Parsley
  • Olive oil
  • Salt/Pepper

Method

  1. Heat some butter and olive oil in a sauté pan
  2. Dredge the kidneys in seasoned flour – shake off the excess and quickly fry off the kidneys in the oil and butter
  3. Add garlic and shallots
  4. Season with salt and pepper
  5. Turn the kidneys to brown on both sides – do not overcook!
  6. Add brandy and flame
  7. Immediately remove the kidneys from the pan and set aside in a warm place
  8. Deglaze the pan with Madeira
  9. Add demi glaze (beef stock)
  10. Add a little tomato pureé
  11. Bubble well – siring all the time
  12. Allow the sauce to reduce until it is thickened and rich
  13. Season as necessary and serve

Petit pois au lettue (Peas braised with lettuce, mint, lardons of smoked bacon and baby onions)

Ingredients

  • Peas
  • Fresh mint leaves
  • Baby onions
  • Lardons of bacon
  • Butter
  • Little gem lettuce or cos
  • Salt/Pepper

Method

  1. Heat some butter in a big pan and throw in the lardons to cook out, soften and colour
  2. Roughly chop the lettuce
  3. Add the onions to the lardons and fry gently
  4. Add the lettuce and mint leaves and a little salt
  5. Stir well and tip in the peas
  6. Stir round well to mix
  7. Cover and simmer until tender, stirring from time to time
  8. Keep all the steam in the braise
  9. Add a little butter from time to time
  10. Season as necessary
  11. This dish can be made ahead of time and heated up in a microwave!

Gratin dauphinoise (Sliced potatoes baked with cream and garlic)

Ingredients

  • Slightly waxy potatoes
  • Crushed garlic
  • Double cream
  • Salt/Pepper
  • Butter

Method

  1. Finley slice the potatoes on a mandolin or food processor
  2. Rinse well about 3 times to remove much of the starch
  3. Pat dry thoroughly and place a layer in a shallow, well buttered dish
  4. On top of that layer, sprinkle finely chopped garlic and dot with butter
  5. Season with salt and pepper
  6. Add another layer of potato, garlic, salt and pepper and dot with butter
  7. Repeat the process until the dish is full; the final layer is just potato
  8. Pour over some double cream – be generous
  9. Leave to stand for about 15 minutes
  10. Cover with tin foil, place in the oven at about 160 degrees for about an hour
  11. Remove the foil from the dish and allow to brown