JUS GLACE DE PETITIS POIS MENTHE
Sheila prepared this Amuse Bouche for our annual Christmas Meal with Cathy and Nigel. It is very light but tasty, and so easy. To finish she served it with a … Continue Reading →
Category: FRENCH DISHES
SOUPE A L’ OIGNON (French Onion Soup)
The subtle smoky flavoured Soupe à l’Oignon is associated with the réveillon on Christmas Eve and is a traditional winter favourite, and is also a firm favourite in Monkvalley. INGREDIENTS … Continue Reading →
TART AU CITRON
When it comes to lemon tart, keep it simple – this should be an elegant, rather than a fussy dish, with a silky, zingy filling encased in thin, delicate pastry, … Continue Reading →
PAN-FRIED FILLET STEAK WITH THE SLOW COOKED FLAVOURS OF DAUBE
The Steak is cooked rare and served with a long slow cooked sauce. I know 4 hours does seems like a long time, but once the stock is simmering, … Continue Reading →
HOT TOULOUSE SAUSAGE WITH A TOMATO CAPER DRESSING
Seriously meaty, these delectable sausages go down a treat with Rick Steins refreshingly light salad. Serve it as a light main course. INGREDIENTS 4 Toulouse sausage Flaked sea salt ground … Continue Reading →
BAKED WHOLE VACHERIN MONT DOR WITH CORNICHIONS
Called “the holy grail of raw milk cheeses”, Mont d’Or (also called Vacherin Mont d’Or, and Vacherin Haut-Doubs) is truly a spectacular cheese. This economical recipe is a delight for … Continue Reading →
DUCK CONFIT WITH BRAISED RED CABBAGE
This process gives the meat the most fabulous texture and flavour, duck legs are particularly worth the wait – cooked long and slow in fat flavoured with aromatic herbs until … Continue Reading →
CHICKEN LIVER PATE
Inexpensive, luxurious and dangerously easy. INGREDIENTS Serves 4 350g chicken livers, cleaned 175g butter, diced 1 shallot, finely chopped 1 teaspoon thyme leaves, finely chopped 75ml Madeira 75ml double cream … Continue Reading →