Tag: food and wine

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Asparagus Tart with creme fraiche and comte

Asparagus tart with creme fraiche and comte

image of an asparagus tart topped with melted cheese, you can learn how to make this tart on the blog of Gourmandises Academie, Cambridge

Ingredients:

One block of puff pastry 

Two bunches of asparagus 

3 TBSP of creme fraiche

100 g of comte cheese (you can also use cheddar)

Black pepper to season

 

 

Method:

Start by cutting the end of your asparagus stems as they tend to be hard.

In a pan pour a litre of water with a tbsp of salt and bring to the boil and then throw your asparagus. Leave them to cook for 3 minutes, then drain them and let them cool.

Meanwhile, pre-heat your oven to 180° C and start preparing your puff pastry. I keep the pastry on the parchment paper it comes with. Then, with a knife I draw a rectangle close to the edges of my pastry, to create a border. Spread 3 tbsp of creme fraiche and add your asparagus, season with a bit of black pepper and add the cheese on top. (At this point, you could easily add pieces of prociutto or parma ham).

Et voilà, baked in a hot oven for a good 30 minutes. Serve with a gorgeous salad.

Corinne x

You may also like to try this other gorgeous summer recipe using puff pastry, click here

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recipe

Lobster tail in a rich tomato and turmeric sauce

Lobster tail in a rich tomato and turmeric sauce

picture with lobster tails in a tomato sauce, you can learn how to make this at cookery school Gourmandises Academie in Cottenham, Cambridge

Ingredients:

2 lobster tails ( one tail per person)

2 tomatoes roughly chopped

1 finely chopped onion

2 cloves of garlic crushed

Fresh thyme

Fresh parsley

Two chillies (mild or hot depending on your taste buds)roughly chopped

1/4 tsp of turmeric

Fresh grated ginger (about the size of half a tsp)

Method:

In a pan, add a tbsp of vegetable oil (not olive oil as you want the full flavour of the lobster). Start by adding your onions and thyme, stir until the onion becomes translucent. Then add your garlic, your ginger and your chilli and stir again for a minute then add your turmeric and your tomatoes. Stir and let this lovely sauce simmer for 30 minutes (if the sauce dries out a little bit, add a little bit of hot water), then add your lobster tails and simmer for another 10 minutes, stirring after 5. That’s it, add some chopped fresh parsley before serving. In Reunion, we tend to serve it with plain Basmati rice. Delicious! Et voilà!

You can find lobster tails at Waitrose, but also The Fin Boys, or Crystal Waters Ltd on Cambridge market.

Corrine x

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recipe

Mum’s chicken chasseur

Mum's chicken chasseur

image with a dish containing pieces of chicken, mushrooms and a bit of parsley on top, you can find the recipe on the blog of Gourmandises Academie

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

Corrine x