POULE AU POT WITH SAUCE GRIBICHE
This simple chicken and vegetable stew occupies a sacred place in the French heart, largely thanks to its association with King Henry, king of France from 1589-1610. During his coronation … Continue Reading →
Category: FRENCH DISHES
OEUFS EN MEURETTE (EGGS POACHED IN RED WINE)
There’s nothing like simple French food, although this is a pretty classy way to serve a humble poached egg for an elegant starter for dinner. INGREDIENTS 4 fresh eggs For … Continue Reading →
QUENELLE DE LYONNAIS
The mouth-watering, refined quenelle de Lyonnais is one of the culinary jewels of the Rhône-Alpes region. This subtle mousse is traditionally made with pike but Sheila used Prawns and I … Continue Reading →
RHONE MARINER’S STEW WITH ANCHOIADE
This traditional French recipe combines melt-in-the-mouth beef with roast tomatoes and anchoïade to create an intensely flavourful stew. ….and plenty left over for a sandwich next day. INGREDIENTS 1kg onions, … Continue Reading →
MAGRETS DE CANARD AUX CERISES
Duck goes wonderfully well fruit. This easy recipe is made with fresh cherries. The magret is cooked first and then cooked a second time in a syrup with wine and … Continue Reading →
ROAST FILLET OF BEEF WITH PROVENCAL TOMAOTES
Another winner from Rick Stien and for our butcher. The beef is Delicious, and the fries are a revelation, worthy of a separate post. INGREDIENTS A piece of beef fillet … Continue Reading →
GIGOT D’AGNEAU BOULANGERE
A classic Sunday lunch, with no fuss and masses of flavour – perfect for Easter INGREDIENTS 2 kg leg of lamb 1 bulb of garlic bunch of fresh rosemary 1.5 kg … Continue Reading →
ROTISSERIE-STYLE CHICKEN
Rotisserie chicken is so French Market. It is so easy to buy one from a butcher, charcuterie or a traiteur for a quick and easy meal and the chicken … Continue Reading →