This is a transcription of a recipe from The French Cookery School published years ago in parts in The Observer Magazine from Anne Willan of La Varenne, in Paris. Planning serves: 4 preparation time: 30 mins cooking time: 15 mins…
Tag: France
Skate with Beurre Noisette
The classic skate recipe. The aroma of the black butter is guaranteed to get the digestive juices flowing. Planning serves: 4 preparation time: 15 mins cooking time: 45 mins Ingredients 1½ ltr water 75 ml white wine vinegar 2 bay…
Salmon l’Avenue
One of the most memorable meals I have had was in San Francisco at a restaurant called l’Avenue. It was salmon with a lobster sauce, topped with a julienne of carrot and leek. This is an attempt to create that…
Salmon en Croute
This recipe is an adaptation of one in the Reader’s Digest Cookery Year . The original uses double cream in the asparagus mixture but I find that light cream cheese binds it better and has less tendency to wet the…
Salade Niçoise
This is my take on one of the World’s truly great salads. Apart from the quality of the ingredients, which is always crucial, one of the keys to this recipe is the presentation, in my view. The lettuce needs to…
Rillettes de Saumon
Straight out of the Roux Brothers’ Cooking for Two . I’ve increased the quantities for you to allow for six hungry Horaces. Planning serves: 6 preparation time: 20 mins cooking time: 35 mins Ingredients 3 Salmon cutlets/steaks court bouillon (made…
Ragoût of Lamb
From Rick Stein’s French Odyssey Planning serves: 4 preparation time: 30 mins cooking time: 3 hrs Ingredients 225g dried flageolet beans, soaked overnight 1 shoulder of lamb (~2kg cut into 3cm chunks) 3 tbs olive oil 2 medium onions, chopped…
Prune and Almond Tart
One of the more successful recipes from Rick Stein’s French Odyssey. Planning serves: 8 preparation time: 1 hr cooking time: 1 hr Ingredients 225g plain flour, sifted ½ tsp salt 130g butter, chilled and diced 1½ – 2 tbs cold…
Poulet à la Crème
This is a Normandy recipe taken from the Reader?s Digest Cookery Year . Being from Normandy, apples feature strongly. It is a very rich sauce which, being cream based and thickened with egg yolk, demands caution to avoid curdling. Planning…
Petit Salé
This is not a recipe to eat but a recipe to make a facsimile of a French ingredient – lightly salted belly pork. The result is something milder and more pork-like than green streaky bacon, which is probably the closest…