Chef pierre's Recipes - Page 4

Salad Verte Au Bresse Blue

1. Work the cheese and cream together until soft and well mixed, then work through a fine sieve. Stir in the cayenne, and salt and pepper to taste. 2. Separate the lettuce leaves and place in a salad bowl. Pour over the cheese dressing and toss gently to coat... - 31.2717

Salt Cod With Almonds And Pine Kernels

GETTING READY 1. Drain the salt cod 2. Wipe it dry on the kitchen paper MAKING 3. Flour the fish 4. Fry the fish on both sides in olive oil till done 5. In a blender, puree the almonds, pine kernels, garlic and tomatoes. 6. Add the mixture to the fish 7. Tip... - 43.122

Croissants

MAKING 1 In a bowl, prepare a mixture of water and milk;dissolve yeast in it. 2 In a small bowl, mix 50 g / 2 oz of the butter, salt and flour. 3 Combine the yeast mixture and butter;beat well until smooth. 4 Place in a plastic bag and refrigerate... - 41.6957

Bagatelle Aux Fraises Et Banana

MAKING 1 Split the sponge into 3 tiers. 2 In a bowl, mix the grand marnier with the stock syrup and apply on the bottom layer using a brush. 3 On the second layer of the sponge, spread raspberry jam and place it on the first layer. 4 Arrange... - 44.6773

Fruits Au Caramel

GETTING READY 1 Prepare the fruits a day before making the dish. 2 Wash the grapes in hot water and separate them so that there are 2 grapes on each stalk. 3 Or, peel the orange, removing all pith, then break it into segments. 4 Place the fruit on... - 36.8108

Vegetable And Fish Terrine

GETTING READY 1. In a large food processor, tip in the whiting and the salmon 2. Run the food processor twice or mince the fish twice 3. Rub the minced fish through a hair sieve to get an absolutely smooth fish’ 4. Add the egg whites to the mixture 5. Chill... - 45.5432

Sauce Crime

MAKING 1 In a pan, put the bechamel sauce and add in chicken stock. 2 Cook gently over low heat until hot. 3 Remove from the heat and gradually stir in the butter and cream. 4 Pass through a strainer before serving. SERVING 5 Serve as desired. - 28.9824

Paupiettes De Boeuf A La Paysanne

1. Mix the sausage meat with the onion, 1 of the crushed garlic cloves, the parsley, salt and pepper. 2. Divide the mixture into 4 and spread a portion on each slice of beef. Roll up neatly and tie with string. 3. Melt dripping in a flameproof casserole and... - 39.9047

Le Foie De Veau An Citron Vert

MAKING 1 In a skillet,heat the oil and add the livers. 2 Fry on both the sides until pink. Remove and keep warm. 3 Remove excess fat from the skillet and add the shallots. 4 Gently cook the shallots until soft. 5 Add in the sugar and cook... - 41.3579

Fumee De Cepes

GETTING READY 1. Preheat the oven to 200° C / 400° F / Gas Mark 6. 2. In a large ovenproof dish, tip in the tomatoes, mirepoix, garlic, herbs and dried cepes. 3. Place the dish in the preheated oven at 200° C / 400° F / Gas Mark and brown the vegetables... - 46.9318

Avgolemono

GETTING READY 1. Cook the basmati rice according to the manufacturer’s instructions 2. Drain it and set aside to dry 3. Brush the croutons (for the garnish) with goose fat 4. Set the croutons in the oven to bake at 220-230° C / 425 - 450° F / Gas Mark 7-8... - 45.9472

Creme De Cepes

MAKING 1) In a heavy pan melt butter. Add mushrooms and fry gently for a few minutes. 2) Sprinkle flour over mushrooms and fry for 1 minute, stirring frequently with a wooden spoon. 3) Add little stock at a time, and then boil. 4) Reduce the heat and add... - 41.4285

Red Mullet With Anchovies And Orange

GETTING READY 1. Cut 4 of the anchovy fillets into quarters 2. Make 2 slashes in each side of the mullet 3. Place a piece of the anchovy into the mullet MAKING 4. Dip the mullets in the seasoned flour 5. Grill the mullet for five minutes under a very hot... - 41.438

Poireaux Braised

MAKING 1 Cut out the green from the leeks. 2 Lengthwise slash the leeks without cutting through and wash well. 3 In a pan add water and boil the leeks for 5 minutes. 4 In a heavy pan, add all the other ingredients and cover with water. 5 Simmer... - 37.0068

Lobster Mallorquina

GETTING READY 1. Make a roux with the butter and the flour 2. Add the single cream to make a sauce 3. Remove from the heat 4. Season with sherry, salt, pepper and lemon juice 5. Add brandy to taste (ensure that the brandy taste is strong as it will be... - 45.9457

Creme De Girolles

GETTING READY 1. In a small casserole, tip in the girolles, shallot, chives, and chicken stock 2. Bring the casserole to a boil 3. Simmer for one hour MAKING 4. Cool the mixture 5. Pass the mixture through a sieve and collect the liquid in a glass bowl 6.... - 40.0131

Fricassee De Volaille Aux Ecrevisses

MAKING 1 In a pan, mix all the ingredients for the court-bouillon and add cray fish. 2 Cook the fish in the mixture for about 5 minutes. 3 Cut the chicken into 8 pieces. 4 In a pan,add butter and saute the chicken pieces then cook, covered in the... - 42.4557

Coquille St Jacques Au Saffron

GETTING READY 1. Use a soup spoon to remove the scallops from their shells 2. Separate the white from the red flesh which is the roe and wash the scallops well 3. Halve the scallops and then place them on a cloth to dry out 4. When they are dried, season them... - 45.8263

Pieds De Cochon Aux Morilles

MAKING 1 In a slow oven, braise the trotters with carrots, onions, wine, port and veal stock at 325 degrees farenheit (160° C/Gas Mark 3) for 3 hours. 2 In a pan add approx 65 grams butter and fry the sweetbreads for 5 minutes. 3 Add morels and... - 42.771

Salad De Homard Avec Champignons Sausage

GETTING READY 1. Prepare the stock in a large dish by adding in the water, the white wine, peppercorns, thyme, bay leaf, onion and the carrot. 2. Season and simmer the mix for 10 minutes to form a thick stock 3. Add the lobsters to the stock and simmer for 5... - 46.9318

Couscous De Legumes

MAKING 1 Throughly wash the cous-cous in hot water and allow to dry and swell. 2 In a large saucepan, heat oil and add garlic. Cook until slightly brown. 3 Add in all the vegetables, spices, herbs and soy sauce. 4 Add water to cover and bring to a... - 45.8377

Truffiat

1. Steam the potatoes or cook in a small amount of water until just tender. Mash or puree them. 2. Beat in the eggs (reserving a little for the glaze), then 50 g (2 oz) butter and seasoning to taste. 3. Mix the flour and the remaining butter together with a... - 31.3463

Huitres A La Mangue Au Sabayon De Curry

GETTING READY 1. Pre-heat the oven. 2. Scrub and wash the oysters well. 3. Open the oysters over a strainer and a fine cloth, to filter the juices to a bowl underneath. De-shell the oysters and place them in their juices. 4. Remove the top halves of the... - 45.3634

Buche Au Cocoa Lopez

MAKING 1 For coconut cream: In a bowl, beat together cold creme patissiere, coconut liqueur and cream of coconut. 2 Gradually beat in war melted gelatin. 3 In a bowl, whip the cream until stiff and fold into the mixture. 4 Prepare a gutter mould by... - 46.0613

Pissaladiere A La Nicoise

1. Sift the flour and salt into a large bowl and make a well in the centre. Dissolve the yeast, and the sugar if used, in 2 tablespoons of the water. Pour into the flour with the remaining water. Mix to a smooth dough, adding a little more water if necessary.... - 39.1984

Beef Daube Provençal

1. Place the meat in a deep dish with 1 sliced onion, the carrots, orange peel, bay leaf and peppercorns. Pour on the red wine, cover and leave to marinate in the refrigerator overnight. 2. Remove the meat and vegetables from the wine and drain well,... - 40.5268

Venaison Aux Cassis

1. Place the venison in a deep dish with the onion, carrot, peppercorns, bay leaves and wine. Cover and leave overnight in the refrigerator to marinate. 2. Remove the meat and vegetables separately from the marinade and drain. Reserve the red wine and bay... - 42.239

Chou Farci

1. Place the cabbage leaves in a pan of boiling water for 2-3 minutes. Drain and refresh under cold running water. Dry each leaf and cut out the thick stalk. 2. To make the stuffing, heat the oil in a pan, add the garlic and onion and cook until soft but not... - 41.2148

Sauce Bordelaise

GETTING READY 1. In a large pan, heat the shallots, peppercorns, the herbs and the wine 2. Bring this to the boil 3. Reduce the mixture by three-quarters MAKING 4. Tip the brown sauce into a pan 5. Heat it till it reduces by 300ml/1/2 pint 6. Thicken the... - 43.0906

Troncon De Turbot Souffle Aux Ecrevisses

GETTING READY 1. In a large bowl, tip in the minced pike flesh 2. Season with cayenne and nutmeg 3. Add double cream and mix well 4. Use a fine sieve and rub the fish through the wooden spoon through the sieve 5. Chill this mixture on ice or in the fridge 6.... - 45.5034

Tart Aux Canneberges Et Pommes

1. If using fresh cranberries, place them in a pan with sufficient water to cover. Bring to the boil and simmer until the cranberries all 'pop'. Continue cooking until nearly all the liquid has evaporated, then add the sugar and cook for another few minutes,... - 41.1759

Pate De Foie Gras Aux Poireaux Confits

GETTING READY 1. De-vein the foie gras and place in a bowl containing the water and milk. 2. Keep aside for 2 hours to remove all traces of blood. Dry with cloth. 3. Mix the marinade ingredients and pour over the foie gras. Cover with cling film and marinate... - 44.5778

Fenouil A La Nicoise

1. Place the fennel bulbs in a pan of boiling, salted water and cook for about 20 minutes. Drain, refresh under cold running water and drain well again. Cut each bulb in halves or quarters. 2. Heat the oil in a pan, add the onions and garlic and cook until... - 35.5238

Scallops With Bacon And White Wine

GETTING READY 1. Slice the scallops thinly 2. Prepare two or three slices from each scallop 3. Season them with pepper 4. Dust lightly with flour MAKING 5. Melt the butter in a pan 6. Add the shallots 7. Fry the shallots for a little time 8. Add the bacon... - 47.039

Champagne Sorbet

MAKING 1 In a bowl, combine the syrup and champagne. Mix well. 2 Place in the freezer and chill at the coldest setting. 3 In a bowl, add a little bit of hot water and dissolve the remaining sugar in it. 4 Add lemon juice to the dissolved sugar and set... - 36.3544

Creamed Corn Pudding

MAKING 1 In a pan, add salted water and bring to a boil. 2 Cook corn in water until tender and scrape it off the cob. 3 In a bowl, mix corn with cream and sugar, sprinkle salt and pepper to taste. 4 Rub half of the butter in gratin dish or individual... - 44.6841

Tournedos En Croute

1. Heat 25 g (1 oz) of the butter and the oil in a pan, add the onions and garlic and cook until soft but not coloured. Add the mushrooms, salt, pepper and nutmeg and stir over a gentle heat until the mushrooms are cooked and all the moisture has... - 43.0322

Chartreuse Aux Pointes D'asperges Et Poireaux A L'infusion De Cerfeuil

GETTING READY 1. Prepare the leeks by removing the roots and slicing them lengthwise 2. Remove the outer two or three leaves and discard them. 3. Cut into strips 7.5 cm / 3 in long x 1 cm / 1/2 in wide, Wash them 4. Tip these strips into 2 liters/ 3 1/2 pt... - 44.7422

Fillets Of Dover Sole With Sorrel And Herbs

MAKING 1. Wash the sole 2. Season the sold with salt, pepper, and lemon juice 3. Season the fish 4. Melt the butter in the pan 5. Add the sole and fry gently on one sides for 1-2 minutes or till done 6. Add the chopped herbs before you turn over the... - 39.0851

Porbeagle Shark With Butter, Lemon And Parsley

MAKING 1. Season the fish with salt, pepper, and lemon juice 2. In a large pan, melt the butter 3. Cook the fish on both sides lightly FINALIZING 4. Sprinkle both sides with chopped parsley SERVING 5. Serve immediately with a wedge of lemon - 36.3634

Tomato Sauce

MAKING 1 In a pan add the fat and cook garlic ,onion and bacon. 2 Add in the carrot, tomatoes and wine. 3 Break the mixture using a wooden spoon. 4 Cook, uncovered on high heat for 15 minutes. (more slowly if you are using tinned tomatoes) 5 Add the... - 41.7526

Saute De Porc Catalane

1. Heat 2 tablespoons of the oil in a flameproof casserole, add the meat and brown on all sides. Remove from the pan with a slotted spoon. 2. Add the onion and garlic to the pan and cook until soft and golden brown. Return the meat to the pan and add the... - 43.247

John Dory With Orange And Mushroom Stuffing

GETTING READY 1. Prepare the orange by peeling it with a potato peeler. 2. Blanch the strips of the peel that have been collected 3. Shred the peels and then set them aside 4. Section the oranges and set aside MAKING 5. To a large saucepan, heat the... - 45.9578

Fish Soup

MAKING 1. In a large pan, tip in the olive oil and the clarified butter 2. Add the mirepoix, shallots, and the 3 cloves of garlic, halved 3. Sauté gently until golden 4. Deglaze the pan by adding white wine and stirring the pan 5. Add the red wine, port and... - 47.4348

Stilton Mousse With Candied Pear And Mint Sauce

GETTING READY 1. Mix the stilton cheese and the whipped cream together 2. On to each plate, spoon out equal amounts of the mixture 3. Set aside to chill 4. Peel and core the pears MAKING 5. In a large pan, boil the water and the sugar to make syrup 6. Cook... - 45.5918

Stock Syrup

MAKING 1 In a pan, add water and sugar together and bring to a boil. 2 Pass through muslin. 3 Store in a cool place. SERVING 4 Use the syrup to moisten the sponge in gateaux, for mousse mixtures and for poaching fruit. TIP For liqueur-flavoured syrup... - 29.3331

Coulis De Fraises

MAKING 1 Add all the ingredients to a liquidizer. 2 Mix until smooth. 3 Pass through a sieve. SERVING 3 Serve immediately. - 28.7874

Boeuf Braise A La Menagere

1. Melt the dripping in a flameproof casserole, add the meat and brown on all sides. Remove from the pan with a slotted spoon. 2. Add the onions and carrots to the pan and cook until lightly browned. Stir in the flour, mix well and cook for a further 3-4... - 36.0269

Entrecote Aux Eschallotes

1. Melt the butter in a pan, add the shallots or onions and cook until soft. 2. Sprinkle the steaks on both sides with salt and pepper. 3. Heat the oil in a frying pan. For a rare steak, quickly sear the meat on both sides over a high heat. For medium rare or... - 37.1342

Tomates Au Thon

1. Place the tomatoes stalk side down and, with a sharp knife, cut 4 or 5 slices down through each one, leaving it joined at the base, so that it opens out like the leaves of a book. 2. With a fork, blend the tuna fish well with 1 tablespoon of the mayonnaise... - 28.2064

Potage Au Roquefort

1. Melt the butter in a pan, add the carrots, onions, celery and leek and cook gently, stirring continuously, for 7-10 minutes. Do not allow them to brown. 2. Add the flour and cook for 1-2 minutes, then pour on the stock. Bring to the boil, stirring well.... - 37.415

Avocats Et Crabe

1. Cut the avocados in half and remove the stone. With a teaspoon, carefully remove the flesh from the skins and cut into dice. 2. Mix the flesh with the lemon juice to prevent discoloration and replace in the skins, leaving a small well in the centre. 3.... - 31.9119

Classic Creme Patissiere

1. Heat the milk until it begins to steam. 2. Mix the egg and egg yolk with the caster sugar and beat until creamy, then add the flour and beat until smooth. 3. Pour on the hot milk and mix well. Return to the pan and bring to the boil over a gentle heat,... - 31.0068

Potee Au Chou A L'auvergnate

1. Place the pork, carrots, turnips and 3 of the onions in a large pan. Stick the cloves in the other onion and add this to the pan with the celery, leeks, bouquet garni and garlic. 2. Cover with water and add salt and pepper. Cover, bring to the boil and... - 37.4862

Crepes Aux Oranges Et Kiwi

1. Make 4 large or 8 small pancakes and keep hot. 2. Grate the rind from one orange, and with a sharp serrated knife cut off the pith and carefully remove the segments of orange. Cut each segment into 2-3 pieces. Thinly slice the other orange. 3. Make the... - 29.411

Tarte Aux Pruneaux

1. Sift the flour into a bowl, make a well in the centre and add the egg yolks, caster sugar and butter. With the fingers of one hand blend the egg yolks with the sugar and butter and gradually mix in the flour with both hands until it is all incorporated and... - 38.1892

Cotes De Porc A Lorange

1. Melt the butter in a pan, add the chops and fry for 7-10 minutes on each side until completely cooked. Remove from the pan with a slotted spoon and place on a heated serving dish. Keep warm. 2. Add the orange juice to the pan and stir to mix in the meat... - 30.8171

Maquereau En Concombre Vinaigrette

1. Place each mackerel on a piece of foil. Sprinkle the in-sides of the fish with salt and pepper, then tuck the cucumber inside, reserving a few slices for the garnish. Sprinkle more salt and pepper over the tops of the mackerel, pour over the lemon juice... - 34.1984

Salade De Poivrons Grilles

1. Grill the peppers for about 10 minutes, turning frequently, until the skin is charred on all sides. 2. Transfer to a bowl, cover and leave to stand for 30 minutes. 3. Remove the skin from the peppers, halve and remove the seeds. Slice the flesh into thin... - 32.4036

Browned Crepes

1. Sift the flour and salt into a bowl and make a well in the centre. Break in the eggs and add 150 ml (1/4 pint) of the milk. Beat in the flour from the sides of the bowl until a smooth thick batter is obtained. Gradually add the remaining milk. 2. Heat a... - 29.1094

Crepes Bretonnes

1. Put the flour in a bowl and make a well in the centre. Add the eggs, oil and sugar, then beat until smooth, using an electric mixer if available. 2. Melt 50 g (2 oz) butter in the warm milk, then whisk into the batter with a fork until thoroughly... - 34.9885

Saute De Porc Coriandre

1. Heat the oil in a flameproof casserole. Toss the meat in the seasoned flour, add to the casserole and brown on all sides. Remove from the pan with a slotted spoon. 2. Add the onion, garlic and celery to the pan and cook until soft and golden brown. Add 2... - 36.1332

Cucumber Salad Nicoise

1. Rub the inside of a large salad bowl with the bruised garlic, then line the bowl with lettuce leaves. Chop the remaining lettuce leaves and arrange in the bottom of the bowl. 2. Mix together the celery and cucumber, with the French beans and artichoke... - 36.9356

Clafoutis

1. Put the cherries in a bowl and sprinkle over half the brandy or Kirsch. Leave to soak for 1 hour. 2. Sift the flour and salt into a bowl and stir in the sugar. Make a well in the centre, add the whole eggs, egg yolks and 300 ml (1/2 pint) milk, and beat,... - 40.031

Framboises Aux Figues

1. Puree 350 g (12 oz) of the raspberries and then sieve. Add sugar to taste and flavour with the lemon juice. Pour into individual coupe dishes. 2. Quarter the figs and arrange them on top of the raspberry puree. 3. Spoon a large swirl of cream onto each... - 27.7413

Turbot Au Champagne

1. Melt the butter in a pan, add the shallots or onion and fry gently until soft. Reserve a few sprigs of watercress to garnish, finely chop the rest (stalks removed) and fry for a further 2 minutes, stirring constantly. 2. Stir in the milk and salt and... - 36.3174

Truites Au Vin Blanc

1. Mix 25 g (1 oz) butter in a pan and add two thirds of the mushrooms and salt and pepper to taste. Stuff the trout with this mixture. 2. Sprinkle the shallots and remaining mushrooms in the bottom of a well-buttered baking dish. Place the trout on top and... - 31.882

Salade De Chou A La Crème

1. Sprinkle the cabbage or greens with a little salt. Allow to drain for 1-2 hours, then dry in a salad spinner or with paper towels. 2. Mix the cabbage or greens, raisins and pepper together in a salad bowl. 3. Place the cream in a bowl with the mustard and... - 35.6233

Lapin Au Caramel

1. Coat each piece of rabbit with caster sugar. Melt the butter in a pan, add the rabbit and cook until the sugar has caramelized. Remove from the pan. 2. Add the orange juice and a little stock to the pan and stir round well to incorporate any juices or... - 40.4907

Sardines Grill A Vail

1. To gut and clean the sardines: insert the point of a small, sharp knife in the centre of the belly and cut along the belly to the gills. Cut off the head behind the gills, gently pulling the entrails of the fish away with it. Cut along the belly towards... - 31.2901

Poires Au Caramel

1. Brush each pear with lemon juice. Place in an ovenproof dish. 2. Dissolve the sugar in 150 ml (1 1/4 pint) water, then bring to the boil without stirring and boil until the syrup becomes a light golden caramel. 3. Remove from the heat. Quickly pour on the... - 29.3407

Mousse De Chocolatau Cognac

1. Put the chocolate and milk in a heatproof bowl, then stand the bowl in a pan of hot water until the chocolate melts, stirring occasionally. 2. Put the egg yolks and sugar in a bowl and whisk together until light and fluffy. Whisk in the warm chocolate and... - 33.1321

Potage De Legumes Froids

1. Place the tomatoes, cucumber, onions and peppers in a bowl with the garlic, breadcrumbs, vinegar, oil and stock. Add half the fresh basil or a good pinch of dried basil, the oregano, salt and pepper. 2. Cover and leave to marinate overnight in the... - 35.3963

Tart Au Citron

1. Sift the flour and salt into a bowl and stir in the sugar. Cut the butter into the flour in small pieces, then rub in lightly with the fingertips. Mix the egg yolk and lemon juice together, then stir into the flour mixture with a round-bladed knife until... - 41.7782

Cabillaud A La Nicoise

1. Coat the cod in the seasoned flour. Heat the oil in a pan, add the fish and cook on both sides until browned. Remove from the pan. 2. Add the onions and garlic to the pan and cook until soft but not coloured. Add the tomatoes, white wine, fennel, thyme,... - 37.5268

Sabayon

1. Put the egg yolks into a large bowl with the sugar and Marsala. Mix well together and place over a pan of simmering water. Whisk continuously until the mixture becomes thick and fluffy. 2. Pour into warmed glasses and serve at once accompanied with sponge... - 23.6404

Aioli

1. Crush the garlic to a smooth paste with the salt. 2. Beat in the egg yolks. 3. Gradually add the oil a few drops at a time, in the same way as making Mayonnaise. When the sauce thickens, add 1 tablespoon lemon juice. 4. Continue adding the oil and finally... - 30.8811

Escalopes De Veau A La Creme

1. Melt half the butter in a pan, add the onion and cook until soft but not coloured. Add the mushrooms and cook until tender. Remove from the pan. 2. Coat the escalopes in seasoned flour. Melt the remaining butter in the pan, add the escalopes and cook for... - 34.6421

Bourride

1. To make the Court bouillon, put the water, wine, onion, leek, lemon, parsley, fennel, thyme, fish trimmings, salt and peppercorns into a pan, bring to the boil and simmer for 45 minutes. Strain. 2. Place the pieces of fish and potatoes in the Court... - 38.6462

Carotte Forestieres

1. Place the carrots in a pan with 25 g(1 oz) of the butter, the sugar, garlic, stock, salt and pepper. Simmer gently for about 15 minutes until the carrots are almost cooked and most of the liquid has evaporated. 2. Add the mushrooms with the remaining... - 32.4203

Faisan Au Whiskey

1. Melt the butter in a flameproof casserole, add the pheasant and brown on all sides. Remove from the pan with a slotted spoon. 2. Add the onion to the pan and cook until soft and golden brown. 3. Warm half the whisky by standing it in a jug of hot water for... - 40.4004

Gateau Basque

1. To make this pastry successfully, the butter must be soft, but not runny or oily: take it out of the refrigerator 1-2 hours in advance. Place the butter in a bowl and beat with a wooden spoon until soft. Sift the flour and sugar onto the butter, make a... - 36.3557

Lotte A L'armoricaine

1. Heat the oil in a pan, add the onions and garlic and cook until soft but not coloured. Remove from the pan. 2. Add the fish to the pan. Cook for 2-3 minutes until both sides are lightly browned, then remove. 3. Return the onions and garlic to the pan and... - 37.4465

Glazed Au Citron Et Yaourt

1. Beat the yogurt and sugar together until the sugar has dissolved. Add the lemon rind and juice. Taste and add a little more sugar if the mixture is too sharp -remember that freezing dulls the sweetness of food. 2. Cover the bowl and place in the freezer or... - 30.6969

Potage Au Cresson

1. Melt half the butter in a heavy pan, add the leeks and watercress stalks and fry gently for 5 minutes. 2. Add the stock and potatoes, and salt and pepper to taste, then bring to the boil. Lower the heat and simmer for 45 minutes, stirring occasionally. 3.... - 36.1529

Aubergines A La Portugaise

1. Using a sharp knife, remove the stalks and cut round between the flesh and the skin of each aubergine half, being careful not to cut the skin. Score through the flesh in a diamond pattern, sprinkle lightly with salt and place upside down on a wire tray.... - 38.9904

Jambon Au Meursault

1. Arrange the ham or gammon slices in an ovenproof dish. 2. Melt the butter in a pan, add the flour and cook for 1-2 minutes, stirring. Add the milk and bring to the boil, stirring all the time. 3. Add the wine and bring to the boil again, still stirring.... - 36.5308

Casserole Aux Concombres

1. Melt the butter in a heavy-based pan, add the onions and cook gently until soft but not coloured. Cut any large potatoes into cubes, but leave the small ones whole. Add the potatoes, stock, salt and pepper to the pan. Bring to the boil, cover and cook for... - 34.4061

Coquilles St Jacques En Brochette

1. Wash the scallops and cut out any black threads. Take off the coral and cut the white meat of large scallops in half. 2. Stretch the bacon rashers with the back of a knife and cut each in half. Wrap a piece of bacon around each piece of white scallop... - 32.4337

Fromage De Chevre Et Tomato

1. Cut the cheese into 5 mm (1/4 inch) slices. On individual plates, arrange the slices of cheese overlapping in a semi-circle round the top half of each plate. 2. Arrange the cucumber on top of the cheese. 3. Overlap the tomato slices around the bottom half... - 37.4678

Crepes Aux Fruits De Mer With White Wine

1. Make 4 large pancakes or 8 smaller ones and keep hot. 2. Place the haddock in a pan with the white wine and poach over a gentle heat for 10-12 minutes. 3. Cut the scallops into 4 and add to the pan. Cook for a further 2-3 minutes. Drain, reserving the... - 43.6878

Cotes De Porc Normande

1. Melt the butter in a pan, add the pork steaks and cook for 7-10 minutes on both sides until cooked and golden brown. Remove from the pan with a slotted spoon and place on a heated serving dish. Keep warm. 2. Add the onion to the pan and cook gently until... - 35.7143

Peaches Gratinees Aux Macarons

1. With a teaspoon, scoop out a little flesh from the centre of each peach half. Chop this up and mix with the macaroons, ground almonds, crystallized fruits, egg yolk, 1 tablespoon cream and 1 tablespoon Kirsch or rum if using. Stuff the peach halves with... - 36.7765

Lentilles Du Puy

1. Soak the lentils in cold water for 1 hour. Drain and place in a large pan. Add boiling water to cover and simmer just below boiling point for 5 minutes. Drain. 2. Bring the measured water to the boil in the rinsed-out pan. Add salt and pepper to taste, the... - 34.581

Salmon En Papillote

1. Scrape the scales from the skin of the salmon, wash well and dry with paper towels. 2. Brush 4 squares of foil lightly with oil. Place a piece of salmon on each. Sprinkle with lemon juice, herbs, salt and pepper. Add a knob of butter. 3. Draw up the foil... - 29.1735

Cailles A L'orange

1. Cut 8 thin slices from 1 1/2 oranges, leave 4 slices whole and cut the rest in half. Scoop out any remaining flesh. 2. Grate the rind and squeeze the juice from the remaining 1 1/2 oranges. 3. Pound the scooped-out flesh with a third of the grated rind,... - 41.0659

Gratin Dauphinois

1. Rub the inside of an earthenware or enamel baking dish with the garlic, then brush thickly with butter. 2. Place the potato slices in the dish in layers, sprinkling each layer with nutmeg, salt and pepper to taste. 3. Mix the milk and cream together, then... - 34.0129

Creme Brulee Aux Fraises

1. Place the strawberries in the bottom of 4 ramekins and sprinkle with the Kirsch, if using. 2. Beat the egg yolks in a bowl with the caster sugar. Heat the cream in a pan almost to boiling point and pour onto the eggs. Mix well. 3. Place the bowl over a pan... - 30.0536

Raie Au Beurre Noir

1. Place the fish in a large pan. Add the onion, bay leaf, thyme, parsley and 1 tablespoon of the wine vinegar. Cover with water and add salt and pepper. Cover and poach for about 20 minutes until the fish is tender. 2. Remove carefully from the pan and drain... - 34.8588

Cocktail De Pamplemousse

1. Cut the grapefruit in half and carefully remove the segments with a grapefruit knife. Discard the tough skin and cores and reserve any juice. 2. With a small pair of scissors, cut the edge of the grapefruit into a zig-zag pattern. 3. Mix the prawns with... - 33.35

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