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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

A mother’s day treat, vols au vent filled with a salmon mousse

A mother's day treat, vols au vent filled with a salmon mousse

March, my birthday month and also the one for Mother's day. So a big month of celebrations in my household. And that can only mean one thing "food glorious food!" The down side is that unfortunately, we will still be in lockdown and unable to get a trip to the pub or the restaurant. But, to be honest, a celebration, be it at home or elsewhere is still a celebration. So I have the perfect, little recipe for you to try. It's posh but so easy to do and definitely moreish. So here you have it "A mother's day treat, vols au vent filled with a salmon mousse"

A mother's day treat, vols au vent filled with a salmon mousse

Ingredients:

A roll of puff pastry

200 g of smoked salmon

Juice and zest of one lime

50 ml of double cream

One egg

Preparation:

Line a tray with baking paper. Pre-heat your oven at 180° C

Start by preparing your egg wash. Add 2 pinch of salt to your egg and mix. Leave to the side while you prepare your mousse.  This method will prevent your egg wash from being lumpy.

To make the vols au vent, you will need two round cookie cutters, one bigger than the other. Start by cutting with the big one, then using the small cutter cut into the middle of the one you’ve cut before as per picture below. Make sure not to go too dip the second time. Make as many as you can with your pastry. Brush them with your egg wash and pop them in the oven for 10 minutes, until golden brown on top. Once cooked, pop them onto a cooling rack.

 Now pop all your salmon into a food processor and mix until totally smooth in texture, then add your cream. Now, this is where you have to be super careful, mix again, but only for 2 seconds, it’s more a quick whisk than anything else. If you mix too much you won’t have a smooth mousse but a split like butter texture and you don’t want that. Poor into a bowl, add your lime juice and zest and mix.

Cut the top of your vols au vent and spoon your lovely salmon mousse into them, I tend to use a pipping bag at that stage, but if you don’t have one, spooning your mousse is fine. Et voilà.

I like to enjoy these with a glass of bubbly

If you’re looking for a Mother’s day treat, head over to Gourmandises

Or you might also be interested in my pâtisserie box or a cookery voucher, these are valid for a year.

Bon appétit!⠀

Corrine x

Categories
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