Tel: 01954 201724

Tel: 01954 201724          Blog          Contact

Categories
recipe

Moules marinières à la créole

Moules marinières à la créole

I was told once, that the best recipes often come from mistakes or lack of ingredients, Tarte Tatin is one of them. "Moules marinières à la créole" is most definitely one of those too. I know what you're thinking, how can "moules marinières" be creole? Well, let me tell you how. I love mussels. I tend to cook them the same way we cook fish in Reunion Island, i.e in a rich tomato sauce flavoured with thyme, ginger, lost of garlic and turmeric. So, here I am in the kitchen prepping everything for my creole mussels. The pan is on the stove, I add the oil, fry my onions, then go and look for the tin of tomato, and I haven't got one! Damn it! I had everything prepped for it, what do I do now? Plan B, what do I have in my fridge that I could accommodate with those ingredients? A bottle of white wine and a little bit of tomato puree... So, my onions are now cooked so let's rustle up something new then...

Picture of mussels cooked and opened in the pot, you can learn how to make this dish on the blog of the cookery school Gourmandises Academie, Cambridge

Ingredients:

 

1 kg of fresh mussels 

Ginger, the size of a TBSP

5 cloves of garlic

Half bottle of white wine

Fresh thyme

A little bit of turmeric

A TBSP of tomato puree

Double cream

One onion

Three TBSP of vegetable oil

You will need a deep pan for this.

 

Method:

First thing first, clean your mussels. I plunge them in cold water and scrub off the barnacles and hairy beard that are on the shells. Discard of the ones that are open still. In a pan, add your vegetable oil and onions and fry until the onions are translucent. Crush your garlic and ginger into a paste and add to the pan, stir and cook for a minute, add a little bit of turmeric at this point, not too much, less than a 1/4 of a tsp. Then add your white wine, the fresh thyme and the tomato puree. Stir everything and let your sauce simmer for about 15 minutes. Add your mussels and a little bit of double cream, lid on and let them cook for a good five minutes until they’re all opened. Et voilà! I didn’t think that turmeric, ginger and garlic would work with white wine, but it absolutely does! I hope you give it a go, well worth it!

Bon appétit!

Corinne

If you enjoy shell fish you might like to try “Lobster tail in a rich tomato and turmeric sauce”. 

Categories
recipe

Basquaise style chicken

Basquaise style chicken

Basquaise style chicken, is so easy to make and so comforting too. "Poulet Basquaise" is a classic of the Basque region. The key ingredient is "Espelette chilli", but as it's not always easy to find in the UK, I have replaced it with paprika, which is very similar. This dish is also perfect for entertaining, its velvety sauce at the end is always a hit.

picture of a blue casserole dish on top of a towel with red stripes, with pieces of chicken, red and green peppers in a tomato sauce, the recipe is available on the blog of the cookery school Gourmandises Academie, Cambridge

Ingredients:

3 chicken thighs (chicken legs work well too)

Two peppers (green and red for contrast)

A glass of white wine

One onion (thinly sliced)

5 cloves of garlic (crushed and sliced)

Fresh thyme

A table spoon of tomato paste

Method:

I use a cast iron pan, but any heavy base pan will do. Season your thighs with salt and pepper first. Then, brown the chicken on both sides,  in a little bit of olive oil. Take the meat out of the pan. Then add the thyme and the onion. Once the onion has reached that translucent colour, add the garlic and stir. Slice the peppers into strips and add them to the pan, give them a good stir again. Add the tomato puree, a glass of wine and a sprinkle of paprika. Put the chicken thighs back on top, cover, reduce the heat and let it simmer for a good 45 minutes, giving it a stir now and then. The dish is ready once the peppers are soft and the sauce velvety. I serve my poulet basquaise with rice.   

Bon appétit!

Corinne

You can watch the step by step method of this recipe on YouTube

If you enjoy peppers you may want to give my padrón peppers recipe a go.

Categories
recipe

Duck confit

Duck confit

Duck confit or confit de canard is something I really miss from France. It's so versatile and can be used in so many ways all year round, in a super comforting cassoulet or to accompany a simple salade verte in the summer. So I thought I would show you how to make it. It's not really difficult, you just need a little bit of patience as it will take you a good two days to get together. But the result is so worth it. So I do hope you give it a go.

picture of a terrine dish with a cloth around it, filled with goose fat and bits of meat appearing on the surface, you can learn how to make this confit on the blog of cooking school Gourmandises Academie

Ingredients:

4 duck legs 

Sea salt

Bay leaves

Thyme

Garlic

Black pepper corns

750 g of duck fat

A glass of water

Method:

This recipe happens over two days.

On day one, place your duck legs on a tray and add your garlic, pepper corns and your herbs, as much or as little depending on your taste. Rub your duck legs generously with salt. Cover the tray with cling film and leave it to rest in the fridge for 24 hours.

On day two. Slowly melt your duck fat in a pan, be careful not to bring it to the boil. Rinse your duck legs thoroughly under a cold tap to get rid of the salt. Put them in a pan with the herbs, pepper corns and garlic and pour the melted duck fat over them, don’t forget to add a glass of water also (the water prevents the legs from sticking and burning at the bottom of the pan). Cook them on a very low heat for a good 3 hours, until the meat is nice and tender, almost falling off the bone. At that stage, I transfer the legs in a smaller container, like a terrine and cover them with the duck fat. The confit will keep in the fridge, for a good month or more if totally covered with fat. You can use them in a cassoulet, or lightly fry them in a pan and eat them with sautéed potatoes or even a green salad. 

Bon appétit!

Corinne

You can watch the step by step method of this recipe on YouTube, part one and part two.

This is the season for comfort food, here’s another recipe you might like to try, chicken parcels.

Categories
recipe

Chicken curry with courgettes

Chicken curry with courgettes

Courgettes, no matter the weather are a great crop to have in a kitchen garden. But they always produce so much. The good thing is, they can be added to just about any dish, a curry is always a good option. So here is mine "chicken curry with courgettes" and a good dollop of creme fraiche at the end, yep never too far from my French roots!

image with a blue pan on a wooden table, filled with bits of chicken in a tomato sauce and parsley on top, recipe available at cookery school Gourmandises Academie, Cambridge

Ingredients:

This recipe is for 4 people

3 courgettes cut into small pieces

1 chopped onion

4 cloves of garlic

Ginger (the size of a table spoon) 

1 TBSP of tomato puree

2 TBSP of hot chicken curry powder (mild, if you don’t like the heat)

4 chicken thighs, cut into pieces, with the bone and skin

200 ml of water

A dollop of creme fraiche

Fresh coriander to sprinkle on before serving

Vegetable oil

Method:

I use chicken thighs because they have much more flavour than the breast, with the skin on please! But if you must, use breast.  

I know this is not the way they do it in India, but I like to brown my meat for extra flavour. So, in a pan, add two to 3 TBSP of vegetable oil and fry your pieces of chicken until golden brown. Then, add your chopped onion and stir for a minute or two. Crush your garlic and ginger into a paste and add to the mix. Add your curry powder and courgettes and stir. Finally add your tomato puree. Pour your water, stir, turn the heat down and let your curry seemer for half an hour. 10 minutes before the end, add a good dollop of creme fraiche.  Springle with fresh coriander before serving. Serve with basmati rice or a gorgeous bit of naan bread. 

Bon appétit!

Corinne

As it is courgettes season, you might also want to check out my Malaysian inspired pickeld courgettes.

Categories
recipe

Baked cauliflower with turmeric

Baked cauliflower with turmeric

Baked cauliflower with turmeric, not your standard cauliflower cheese, but a really good match for your roast lamb this Easter weekend. It will also complement any vegetarian option beautifully. So what's not to like!

image with a baking tray filled with baked yellow cauliflower and cheese, you can find the recipe on the blog of cooking school, gourmandises academie, cottenham

Ingredients:

 

To serve 4 people  

Two cauliflowers

Salt and pepper to season

5 TBSP of vegetable oil 

4 TBSP of creme fraiche

150 g grated cheddar (gruyere, or a good Italian cheese works well too). 

2 TBSP of turmeric

A baking tray 

Pre-heat your oven at 180º C

Method:

Cut your cauliflower into florets and place them in your baking tray. Drizzle your florets with vegetable oil and add your turmeric. Season with salt and pepper, mix well, I suggest wearing surgical gloves for this, as it is best to mix everything by hand, but you’ll end-up with yellow hands if you don’t wear gloves. Once your cauliflower is coated with turmeric and oil, place your tray in the oven. Bake for 15 minutes then mix again with a spoon and place back in the oven for another 15 minutes. Then add your creme fraiche and mix and add your cheese on top. Place back in the oven for another 10 minutes. And that is it! So a very easy recipe indeed. Serve hot with your roast lamb or whatever vegetarian option you are serving.

Note: don’t use frozen cauliflower for this dish as it would release too much moisture. Also don’t throw away the green leaves, chop them up and place them in a tupperware box in your fridge. They will keep for a week and can be used in stir fries, curries or cooked like any other greens. 

 

Bon appétit!

Corinne

You might also want to try my passion fruit crême brulée for dessert

 

Categories
recipe

Passion fruit crême brulée: my Easter dessert

Passion fruit crême brulée: my Easter dessert

I know, why passion fruit for Easter and not chocolate? Well, because why not? Life is too short I say, plus trust me it's a delicious dessert, indulgent and sophisticated at the same time. So here you have it "Passion fruit crême brulée: my Easter dessert" And it's super easy to make, so what's not to like?

image with a dark background with a spoon and a creme brulee, you can find the recipe on the blog of cookery school gourmandises academie, cambridge

Ingredients:

3 passion fruits

400 ml double cream

100 ml milk

1 vanilla pod

100 g granulated sugar

6 eggs yolks

2 to 3 tbs light brown sugar for the topping.

You will need 4 to six ramekins for this dessert and an oven proof tray for your bain marie

Pre-heat your oven at 150º C

Method:

Pre-heat your oven to 150°C static. Whisk the sugar and egg  yolks until light and creamy.  Split your vanilla pod in half, with a knife take out the black seeds and mix them with the sugar and egg mixture and put the pod in the milk. Bring your milk and double cream to  boiling point. Then slowly pour onto your egg mix whisking all the time (you can use a strainer at this point, I personnally don’t, the choice is yours).

Add the passion fruit at the bottom of your ramekins and pour the cream over the top. This mix is enough for 4 to 6 pots.

Cook in a hot bain-marie in a 150°C oven for 40 minutes to an hour. (it’s cooked when you have a slight wobble).

Once cooked, leave to cool and put in the fridge for at least three hours. Once completely cold sprinkle some light brown sugar on the top of your ramekins. You can either use a blow torch or the grill to caramelise the top.

Serve immediately.

Bon appétit!

Corinne

 

If you’re looking for a more chocolaty dessert for Easter you my like to try my boozy raspberry brownies

Categories
recipe

Apple tarte fine

Apple tarte fine

Apple tarte fine, is the simplest recipe ever! It's perfect at this time of year, especially if you have a glut of apples. You can also easily adapt it and use plums instead of apples or even jazz it up by adding a few blueberries or blackberries for example. So what's not to like? Here you have it "apple tarte fine"

Apple tarte fine

Ingredients:

A roll of puff pastry

Muscovado or demerara sugar (you can use caster sugar but you won’t get that indulgent caramel flavour)

70 g salted butter

3 to 4  apples depending how big they are (you can use any type of apples for this)

A baking tray big enough to hold your pastry (lined with baking paper, I personally keep the paper the pastry comes with) 

Pre-heat your oven at 180º C

Method:

First thing first, slice your apples thinly, about 3 to 5 mm thick. Then prepare your pastry, with a knife I draw a rectangle close to the edges of my pastry to create a border. Then I lay my apples in rows until they have completely covered my puff pastry.  At that point, sprinkle your apples with a generous amount of muscovado sugar, and add nuggets of butter on top of your apples. To add a bit of colour I also added a few blueberries, you could use blackberries also at this time of year. Pop your tart in the oven, for 20 minutes or until the edges and bottom of the tart are cooked. This is a dessert that can be eaten warm or cold, the choice is yours.  

Bon appetit!

Corinne

You can watch the step by step method of this recipe on YouTube

As it is apple season, you might also want to check out my mince meat recipe

Categories
recipe

Chicken parcels cooked in vermouth with carrots, leek and fennel

Chicken parcels cooked in vermouth with carrots, leek and fennel

Chicken parcels are beautiful pieces of chicken breast wrapped in bacon and filled with sausage meat, in France they are called "paupiettes" and are traditionally filled with veal. You should be able to get them from your local butcher. They are really delicious, and at this time of year I think they would make the perfect party dish to share with friends. The stuffing makes the chicken really juicy, so here you have it my chicken parcels cooked in vermouth with carrots, leek and fennel.

Ingredients:

4 chicken parcels ( I get mine from my local butcher)

One leek chopped

One carrot chopped

One fennel chopped

3 cloves of garlic

Fresh thyme

Fresh parsley

80 ml of vermouth

600 ml of boiling water

2 TBSP of tomato puree

Method:

In a pan, add 2 TBSP of olive oil and start by gently browning your parcels on both sides, once they are brown take them out of the pan and add your leek and the thyme, once the leek has softened add the garlic, the carrot and the fennel, stir for 2 minutes. Then add your vermouth, let the alcohol evaporate and then add 2 TBSP of tomato puree and 600 ml of boiling water, stir. Put your parcels back in the pan, reduce the heat and let it simmer for 2 hours on your stove. Add freshly chopped parsley before serving. I have mine with polenta, but mashed potatoes works just as well. Et voilà,

If you live in Cambridge, you can get your chicken parcels from Longhorn farmshop or Leech and Sons

Bon appétit!⠀

Corrine x

Categories
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

Financiers filled with chocolate and hazelnut

Financiers filled with chocolate and hazelnut

January is never a month I look forward to in general, lockdown has not helped and I'm sure many of you are dying to see the back of it. Plenty of tea or a good cup of cocoa always help, with a little treat or two preferably for me. So I have the perfect recipe to help you with the January blues, and it is super easy to make. So here you have it my "financiers filled with chocolate and hazelnut".

Financiers filled with chocolate and hazelnut

Ingredients:

I used a financier mould for mine, but no need to buy one, just use a muffin or cupcake tray, it will work just as well.

260 g of icing sugar

300 g butter

180 g egg whites (the equivalent of 6 eggs)

160 g ground almonds

100 g plain flour

2 TBSP of chopped hazelnuts

100 g of dark chocolate, no need for an expensive chocolate for this.

Pre-heat your oven to 180° C

Method:

Melt your butter in a pan until it becomes brown butter, it is important to get it brown as it will enhance the nutty flavour of the financiers. Let it cool.

In a bowl, mix all the dry ingredients, sugar, almond, flour and hazelnut, then add the egg whites. Once the butter is cool add it to your dry mix. Pour your mix in your tray, not all the way to the top only half way, then add a square of chocolate on top and pop in your oven for 10 to 15 minutes, until brown on top. Et voilà, as simple as this!

Other suggestions: you could replace the chocolate with raspberry or even bits of bananas or even pineapple

If you enjoy baking do check out my latest online baking classes

Bon appétit!⠀

Corrine x