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recipe

Mum’s chicken chasseur

Mum's chicken chasseur

Although I come from a very tropical part of the world, I have come to enjoy autumn and its slow motion, the beautiful colours and of course, comforting and hearty food. One dish that smells autumn to me is my Mum's chicken chasseur. She always used to make it at this time of year, I can even remember the smell of the white wine as soon as I stepped through the door after school. But coming from Reunion Island and living in the South of France, her chicken chasseur is not quite the one you would normally see in a traditional French household. So yes, she actually added a little bit of turmeric to her chasseur's sauce, not even a 1/4 of a tsp, she also added some green olives. Although it sounds weird and almost like "this is not gonna work kind of sentiment", trust me it just does. The turmeric adds earthiness to the dish and the sharpness of the olives just works well against the smoky lardons. Just give it a go, it's delicious.

Ingredients:

4 chicken legs

One onion (chopped)

2 cloves of garlic (crushed and chopped)

Thyme

Bay leaves (2 leaves is enough)

Parsley (chopped)

80 g of green pitted olives

150 g Lardons

A bottle of dry white wine

300 g closed cup mushrooms (sliced)

Turmeric

You will need a heavy based pan with a lid for this dish

Method:

Start by browning your chicken legs in two TBSP of vegetable oil. Once brown, take the chicken out of the pan and add your lardons and your mushrooms and stir them around constantly in your pan until all the water has gone. Then add your chopped onion and stir again until they’re soft, add the garlic, thyme and bay leaves and stir for a minute. Then put your chicken back in the pan, season with salt and pepper, but not too much salt as you already have some from your lardons. At that point add your olives and a bit of turmeric (less than a 1/4 of tsp) and stir, pour your wine. Bring it to the boil, then turn the heat right down, lid on and let your chicken cook for an hour. The sauce should have reduced and be velvety by then, if it’s still runny, live it to cook a little longer. Before serving add the fresh parsley on top. Et voilà!

Chef’s tip: this meal is actually best enjoyed the next day.

 Good quality farm shops to get your chicken from: Longhorn or Leech and Sons

Bon appétit!⠀

Corrine x

Categories
recipe

Summer cooking, stuffed tomatoes

Summer cooking, stuffed tomatoes

This is one dish that will always mean summer to me, I don't have it any other time. This is simple summer cooking, stuffed tomatoes with an extremely herbie combo of mince pork and your favourite sausage mix. This is my mum's recipe, it was a regular in our house every summer. My dad's allotment at this time of year was bursting with vegetables of all kind. This was the South of France and we had plenty of gorgeous and juicy tomatoes of course, far too many actually. This recipe is super easy to make, and perfect for alfresco dining. So here it is, simple and oh! so delicious, stuffed tomatoes.

Ingredients: (this recipe will feed 4 to 6 people depending on appetite)

4 beef tomatoes and 4 small vine tomatoes

500 g mince pork

6 of your favourite sausages

thyme (as much as you like), finely chopped

4 spring onions finely chopped

parsley (as much as you like), finely chopped

one table spoon of tomato puree

one table spoon of mascarpone (strangely enough something like cottage cheese works just as well too)

one table spoon of soy sauce

Method:

Pre-heat your oven to 170°C (fan oven)

Start by mixing your mince with your sausage meat (take out the skin of the sausages). Add your spring onions, herbs, tomato puree, mascarpone and your soy. This mix can be made well in advance even the day before. It actually tastes better if you can.

Cut the top of your tomatoes, these will be used as your lid. Then, remove the flesh inside your tomato, don’t throw it away, as you can make a gorgeous tomato sauce with it. You may also freeze it if you are not going to be using it soon. Start filling your tomatoes with your mince, prick the side of your tomatoes with a knife. This will allow them to cook quicker and more evenly. Place them in an oven tray. Drizzle them with a bit of olive oil and pop in the oven for a good 45 minutes to an hour.

If you are vegetarian, you can replace the mince with cooked rice mixed with finely chopped courgettes for example.

Local suppliers worth checking out for this recipe: Burwash LarderRadmore Farm shop Long Horn Farm shopFor a flavour of our cooking and baking classes click here

Bon appétit!⠀

Corrine x

Categories
recipe

Radishes with spring onions and chillies

Radishes with spring onions and chillies

I don't know about you but in my house Barbecue season started in February. Yes, you heard it February, that beautiful, super unusual half term week with its amazing sunshine. Barbecue is a rather big thing in our house. And, I always like to have little side dishes to complement the whole thing. So here's one that's so simple to make and super tasty: radishes with spring onions and chillies. I demonstrated this recipe during Burwash Spring Feast last week and people loved it. In Reunion Island where I come from, side dishes like this are a must. Not with radishes but other vegetables. My mum invented this one when we were living in the South of France. We had an allotment and so many radishes, so she kind of had to find a way of using them. It's been a staple of mine since.

Radishes with spring onions and chillies

Ingredients:

One bunch of radishes

Rock  salt (you can use normal salt, but rock salt is best)

2 spring onions finely chopped

Depending on your chilli tolerance, as many as you want

One TBSP of vegetable oil (don’t use olive oil for this, as it will over power the radishes taste)

Half a lime

Method:

Slice the radishes. In a bowl, mix them with the chopped onions and chillies. Add the oil and the juice of the lime, season with rock salt and mix. And that’s it! It is as simple as that.

This dish is also super tasty in pitta bread with a bit of fish or any strong cheese. I personally serve it as a side dish with a traditional “cari” from Reunion Island. You can do the same with any curry.

P.S: I regularly run a supper club about Reunion Island food, check it out here

Bon appétit!⠀

Corrine x

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
recipe

Delicious Easter petits fours

Delicious Easter Petits Fours

What a gorgeous and sunny Easter holiday we've had so far. I have been tempted to just sit in my garden and not do any work this week. I am going to be honest, unlike Christmas time where I tend to get excited about the food I will be serving to family and friends, Easter tends to go pass almost like any other days in our family. I know, sacrilege! The only thing reminding us that it's not the case is a big Easter egg for my daughters, that I don't fail to buy and a few chocolatey treats that I rustle-up here and there. So here is one for you to try, delicious Easter Petits Fours, with a frangipane base and topped with a lush chocolate ganache and mini Easter eggs.

Ingredients:

  • You will need a cupcake tray buttered. With the quantities in this recipe you will be able to make 24 petits fours.
  • Chocolate mini eggs
  • A star nozzle
  • A piping bag
  • 200 g dark chocolate
  • 200 ml double cream
  • Set your oven at 170º C (static oven) 160º C (fan oven)

Method:

For the frangipane:

  • You can get the frangipane recipe here. The only difference from the original recipe is that I added a table spoon of cocoa powder to the mix.
  • Add one tsp of the frangipane mix in each of your cupcakes base and cook for 15 minutes. Once out of the oven, take your frangipane cups out of the tray and let them cool on a rack.

For the ganache:

Bring your double cream to the boil, leave it to cool for 2 to 3 minutes then add your chocolate and stir until completely melted. Put your ganache in the fridge for a good hour and a half. Take it out of the fridge and bring it back to room temperature by stirring it vigorously. Transfer your ganache in a piping bag with a star nozzle.

Decorate your frangiane cups with the ganache, try to make a twirl shape. Add the mini eggs for the finishing touch.

P.S : These will keep for a good week in an airtight container, as the ganache has been pasteurised by boiling the double cream.

If you enjoy baking, I have a range of courses for you to try, check them out here

Bon appétit!⠀

Corrine x

Categories
recipe

Perfect winter warmer: broccoli soup topped with chorizo and camembert

Perfect winter warmer: broccoli soup topped with chorizo and camembert

Coming from the tropics, I used to dread cold winter days. Over the years, I have learned to embrace them. This morning when I woke-up, there was a dust of snow in my garden. It was just beautiful and soothing at the same time. You can barely hear the birds singing, it's just blissfully peaceful and relaxing. Curled-up in my blanket, with a bowl of warm and comforting soup, I can spend hours watching the time go by. So if you're feeling cold and dare I say a bit under the weather, I have the perfect winter warmer: broccoli soup topped with chorizo and camembert.

Ingredients (serves 4) :

One bag of frozen broccoli (1 kg bag) or you can use fresh as well ( a stock cube, I am not a big fan of stock cube, so I always freeze left over gravy, so I tend to use that instead, but use stock cube if you haven’t got any leftover gravy).

Two potatoes peeled and chopped

Camembert (you will need two slices of camembert for each bowl)

Chorizo ( you will need 4 slices of chorizo per bowl)

A bit of salt and pepper, not too much salt as you already have some in your stock

Method:

In a cooking pot, poor your bag of broccoli and sliced potatoes and cover with water. Bring everything to the boil and then add your stock, salt and pepper and stir. Let everything boil until the potatoes are cooked, (this should take around 10 minutes).  Using a hand mixer, blend everything until you have a smooth consistency with no bits of broccoli or potatoes. Pour your soup into individual bowls. Add 4 slices of chorizo on top and then your two slices of camembert. Put your bowls under the grill until the camembert has melted.

So here you have it, my perfect winter warmer: broccoli soup topped with chorizo and camembert

Serve with a delicious slice of sourdough. You can get delicious sourdough at Burwash LarderStir CambridgeBalzano’s, just to name a few.

P.S: if you are vegetarian, you can take out the chorizo and use only the camembert with a veggie stock cube, it is delicious too.

Bon appétit!⠀

Corrine x

Categories
recipe

Perfect comfort food: my mediterranean style chicken

Perfect comfort food: my mediterranean style chicken

This week has been pretty cold. I don't know about you, but personally when it's like that I need to feed my soul with good, comforting food. I have the perfect comfort food: my mediterranean chicken, to share with you.

Ingredients:

4 chicken thighs with the skin

100 g of chorizo sliced

100 g of black olives

300 g of green beans sliced, either fresh or frozen

One TBSP of tomatoe puree

Parsley

1 onion, sliced finely

4 cloves of garlic, crushed

1 TBSP of olive oil

1 tsp of oregano

Method:

In a non stick pan with one TBSP of olive oil, start frying your chicken, the skin side first then turn them around until nice and brown. Chicken thighs tend to release quite a bit of fat, so once your pieces of chicken are brown, take them out of the pan and then get rid of the excess fat. Put the pan back on the stove. Then, add your onion, let them cook 2 to 3 minutes until soft. Then add your chorizo slices, fry them for a minute. Add garlic and stir for 40 to 50 seconds, add your chicken thighs, beans, tomatoe puree, olives and a tsp of oregano, give everything a good stir. Pour some boiling water to cover the chicken, turn the heat down, and let all this cook for 30 to 40 minutes until your chicken is completely cooked and your sauce has thickened. Add some parsley before serving.

Serving suggestion: with mash potatoes or rice

Bon appétit!⠀

Corrine x

Categories
recipe

Quick lunch of cannellini beans and spinach

Quick Lunch of Cannellini beans and spinach

January, the start of a new year, but also the start of "diet craze". I personally believe in balance. As far as I'm concerned it's about eating a bit of everything with moderation. By that I mean, no snacking in between meals and the one and only religious three meals a day breakfast, lunch and dinner. Oh! And I forgot, none of this fizzy drink craziness either. I also believe in taking time to enjoy your meal, whether it's a moment to yourself or one spent with your family or friends. Switch off your phone for example or turn off those notifications. You don't need to spend hours in the kitchen to have a healthy, tasty and balance meal. My quick lunch of cannellini beans and spinach does exactly that. Try it, it's delicious.

Ingredients:

A tin of cannellini beans in water

A bag of fresh spinach

A table spoon of your favourite chilli sauce or paste

An Egg

A frying pan (I prefer to use a frying pan instead of a normal pan, as it allows the egg to spread and cook evenly)

Method:

This is so simple to make I tell you. Pour your tin of cannellini beans into your pan, bring to the boil and add a table spoon of your favourite chilli sauce, then add the bag of spinach. When the spinach have wilted add an egg on top, and let everything simmer until your egg is cooked.

Et voilà! Serve with a piece of your favourite bread. 

Bon appétit!⠀

Corrine x

Categories
Masterclass

Behind the scene: macarons masterclass

Behind the scene: macarons masterclass

It’s been a couple of months now since I launched Gourmandises Académie. I thought it might be a good idea to give you a little bit of behind the scene of one of our classes.

It can be tricky to bake macarons. So many of you often think that making them is too complicated and  out of reach .

The Académie is about busting all these myths. If I can do it you can too. That’s exactly what one of our guests did.

Shirly is a real foodie. She particular enjoys the sweet stuff. She wanted to learn how to make macarons but couldn’t find the right course.

The Académie is not about who’s the best at baking or cooking, it’s about sharing a passion in a relaxed atmosphere and that’s what Shirly was looking for.

I don’t think she was completely convinced that she would be able to make her own macarons though.

I just showed her all the key steps from making a meringue, macaronnage , drying and cooking them to perfection.

 

 

She then learned how to make her own fillings.

And went back with a box of her own creations. Shirly was a delight to work with, she arrived at the Académie with very low expectations and went back with her heart content.

If you’d like to learn how to make your own macarons we are running another workshop on 19th January 2019, also a perfect Christmas present, book your place here.