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Supper club

Le bistrot clandestin, a little soiree

Le Bistrot Clandestin, a little soiree...

Over a year ago, Le Bistrot Clandestin was launched, what started as a seed of an idea has now become a very popular affair. Most events have been about the food of Reunion Island but back in December, as we were getting close to the start of the festive season, I decided to give it a twist by having a true French soirée instead.

Here is a little account of what happened that night.

Le Bistrot is not your standard pop-up or supper club, it’s a culinary experience that takes place in my house, in the village of Cottenham to be precise.

It’s a very cosy and welcoming affair for any adventurous foodie out there. The table was set in true French style, with my mum’s beautiful napkins and some holly and rose buds as decorations.

On arrival, guests were welcomed to a complementary glass of “mousseux” (bubbly), served with two beautiful canapes. This time, it was a little croustade with avocado, roquefort and roasted tomatoe and a bruschetta of tapenade and roasted peppers.

As a starter, I prepared one of my favourite, a terrine de gibiers (game terrine) served with my home made cranberry chutney and a chunky piece of sourdough.

The pièce de résistance was a Boeuf Bourguigon served with pommes de terre dauphinoises and a watercress salad.

 

 

Dessert was a comforting and delicious tarte tatin served with a vanilla and litchi rum chantilly.

To finish off, guests were served a café gourmand (coffee or tea with a little sweet treat) with home made chocolates, one filled with my mint from the garden and another with a passion fruit ganache.

It was such a delicious way to kick off the festive season.

I will soon be annoucing another Bistrot, if you are interested to attend, send me an email contact@gourmandises.co.uk and I will add you to my email list.

These events are an excellent way to celebrate local producers. Here is a list of the ones I used in December.

Longhorn farmshop

Not just baguettes

Leech and Sons at Burwash Larder

Les Ward

Categories
recipe

Lovely seasonal quiche with ham and baby spinach

Lovely seasonal quiche with ham and baby spinach

I don't know about you but I love this time of year. Although we've had a bit of rain this past week, the weather has been extremely kind to us. It's not too hot yet, so you can really enjoy the garden. I have been beavering away in mine, planting all sorts of vegetables, and spinach is one of them. Just perfect for a foodie like me. Here is a very simple recipe for you to try this weekend, a lovely seasonal quiche with ham and baby spinach.

Lovely seasonal quiche with ham and baby spinach

Ingredients:

A 9″ loose tin, parchment paper and a really cheap bag of rice

One roll of shortcrust pastry

300 ml of double cream

4 eggs (medium)

A bag of fresh spinach (best for this recipe as frozen will give too much water)

Ham (enough to cover the base of your cake tin, ham can easily be replaced by bits of chorizo or haloumi if you’re vegetarian)

Camembert

One small onion

A TBS of olive oil

Method:

Pre-heat your oven at 170°c (static oven) 160°c (fan oven)

Start by laying your pastry in your tin. Prick the bottom with a fork, then place your tin in the freezer for a good 5 minutes.

In the meantime, in a pan, fry your onion with the olive oil. Once the onion is soft, add your spinach and cover your pan with a lid, no need to add water or anything, after 2 to 3 minutes lift the lid, the spinach will have wilted by then, stir and leave to the side to cool.

Take your tart out of the freezer, cover the top with parchment paper and add your rice, put your tart in the oven for 10 minutes. After 10 minutes get rid of the parchment and rice on top, put the tart back in the oven and cook for another 5 minutes. Then take out of the oven and cool for 5 minutes.

In a jar, mix your eggs with your double cream, add a bit of pepper and a bit of salt (not too much as the ham is salty).

Start assembling the quiche, (don’t panic if your pastry is still warm at this stage, it doesn’t really matter). Distribute the cooked spinach and onion at the bottom of your quiche, add the ham on top and then pour your egg/cream mix. Add some bits of camembert on top. Pop your quiche back in the oven and let it cook until golden brown on top. (this can take up to 30 minutes depending on your oven).

Let the quiche cool and serve with a lovely rocket salad.

If you are vegetarian, you can easily replace the ham with a good goat cheese for example.

Chef’s tip: in the summer time, if you grow your own herbs, add the flowers of your chives on top of your quiche, thyme flowers work well too.

Bon appétit!⠀

Corrine x

Categories
Supper club

Le Bistrot Clandestin: The food of Reunion Island, saveurs indiennes

Le Bistrot Clandestin: The food of Reunion Island, saveurs indiennes

Last Saturday, I hosted my third Bistrot. The focus this time, was on the amazing heritage the first Hindus of the Pondichery region left on Reunion Island food and its culture. 16 guests, locals of the Cambridge area and some as far as Surrey and Yorkshire, gathered around my table for this very special culinary experience.

 

The Bistrot so far, has been focusing on my culinary background with the cuisine of Reunion Island, where I was born. The island is not very well known here in the UK, nor is its food. Nestled in the middle of the Indian Ocean, near Mauritius, Reunion island food is a melting pot of Chinese, African, Indian, French and creole.

A little bit of history:

On Saturday, my guests were treated to yet another beautiful meal with a focus on the Indian influence “saveurs indiennes”. The Hindus of Reunion arrived on the island in the 17th century. They came as slaves. The Governor at the time, was particularly interested in their carpentry and building skills. After the abolition of slavery, they stayed on the island and built very prolific businesses. Today they are just an integral part of who we are as Reunionnais. We don’t think of them as people from India nor do they. But, the influence they left on our food is immense. Saturday was a celebration of this.

Apéritif créole:

Every meal in Reunion, like in France starts with a little nibble, “apéritif”. Typically, it is a glass of “rhum arrangé” (Rhum flavoured with local fruits) and savoury nibbles. Guests were welcomed with a glass of rhum flavoured with coconut water and grape fruit. They also enjoyed a “samoussa cari poulet” . The samossa was filled with the traditional reunionnais chicken cari, pieces of chicken slowly cooked in turmeric.

Let’s start:

For Starter, I served a street food favourite “achards de légumes”. If you go to Reunion these would be served in baguettes in street food vans or as a side dish. This one is definitely packed with Indian flavours. A mix of fresh vegetables, green beans, white cabbage and carrots, cooked with turmeric and ginger. It was served on a shortcrust pastry base called croustade.

Le plat de résistance:

As main, I wanted my guests to experience a traditional Reunionnais curry, and surprise them with how different it would taste, “looks like a curry but doesn’t taste like what I know at all” kind of thing. I did exactly that with my “agneau massalé” , a slow cooked lamb in massala spices (but not the massala served here, a very special creole blend), served with rice, beans and a tomatoe rougail. In Reunion, this dish is actually made with goat, but I didn’t know how adventurous my guests would be, so kept it safe. When I told them, they all asked to have it served at my next Bistrot.

The star of the show:

Dessert was not quite what you’d see in Reunion, but the flavours were: an entremet with a mango and chocolate mousse on a coconut biscuits, served with a fresh mango coulis.

Miniardises:

Go on, say it, that was a meal and a half! But oh! no, of course it didn’t finish there. Each time, I like to finish the meal with either coffee or tea and a little treat. This time to keep-up with the Indian theme, there were cardamon and mint truffles.

 

 

I thoroughly enjoyed the evening and I can say my guests did too.

If you’d like to attend the next supper club, just email me contact@gourmandises.co.uk and I will add you to my mailing list.

You can find more information about Reunion Island food here.

Categories
recipe

Padrón peppers, chorizo and poached eggs

Padrón peppers, chorizo and poached eggs

This is a recipe you could easily have at lunch time or even as part of a brunch: padrón peppers, chorizo and poached eggs. As some of you may know, I spent my childhood in the South of France. My dad used to have an allotment. He grew all kinds of peppers, padrón, being his favourite. I remember spending a lot of time with him, picking them. My mum used to make this at lunch time quite a lot. She didn't actually use chorizo but anchovies instead. I didn't have any in my cupboard, so went for chorizo and it tasted great. It's super easy to do. So what's not to like?

Ingredients:

Padrón peppers (about 4 to 6 per person)

Chorizo ( you don’t need a lot, about 50 g or so cut into cubes)

1 or 2 poached eggs per person

Your favourite slice of bread

A non stick pan

One tbsp of olive oil

Method:

Start by poaching your eggs. While they are poaching, in a pan, fry the padrón peppers until they become soft and a bit char on top. Then, add your chorizo and lightly fry for a minute or so.

For this recipe I like to use either a piece of sourdough or a chunky piece of multi-seed loaf that I toast.

I don’t butter my toast, that’s just me but please feel free to do so. Place your padrón peppers on top first then the poached eggs and the pieces of chorizo.

P.S: you can replace the chorizo with cottage cheese or even a beautiful goat cheese, if you are vegetarian. Also, if you don’t have padrón, you can use normal peppers sliced in quarters.

Bakeries: Cambridge is lucky to have a good variety of bakeries, here are some that I use, Balzano’s, Stir and Burwash Larder.

Bon appétit!⠀

Corrine x