Tag: France

Stuffed Tomatoes

Another from the childhood memories of monsieur Raymond Blanc. This seems to be tomatoes stuffed with what is essentially a vegetable risotto. Planning serves: 4 preparation time: 40 mins cooking time: 1 hr Ingredients Olive oil 1 medium onion, finely

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Puy Lentil Salad

Puy lentils have a natural peppery taste and make a good salad to accompany cold chicken or guinea fowl. Planning serves: 4 preparation time: 5 mins cooking time: 15 mins Ingredients 8 oz Puy lentils, rinsed 2 shallots, finely chopped

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Ragoût of Turbot and Scallops

One of the excellent Mr Stein’s creations from Taste of the Sea . I have actually never made this with the scallops; rather using the fillets from a whole chicken turbot which is plenty for four servings. Planning serves: 4

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Tuna Niçoise

A derivative of one of the World’s great salads, Salade Niçoise, which is often augmented by tuna to make a more substantial meal. I had some good tuna steaks but it wasn’t really the weather for a salad. So, I

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Tartiflette (Reblochonade)

This is instant cardiac arrest stuff, if ever there were any, and should come with a government health warning. Belly-building lunch from the French ski resorts. Planning serves: 4 preparation time: 20 mins cooking time: 1 hr Ingredients 3 lbs

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Suprêmes de Volaille au Roquefort

This recipe was a result of experimenting during a trip to San Francisco when I was trying to cook something for some friends. It is breast of chicken in a white wine and cream sauce flavoured with Roquefort cheese. If

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Soufflé Au Grand Marnier

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

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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

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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

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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

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