Blanes de Poulet au Legumes et Lardons

 Don't all dishes sound so much more delicious in French, This is a Charred Chicken Breast with a little Ragout of Spring vegetables with crispy Pancetta and a gorgeous little Spring or Summer treat it is too.

I cook Chicken a lot and I am always looking for different ways to do it, this is my own invention but the inspiration comes from the great Daniel Galmiche. One of the real treats in Spring is the first of the Seasons new Asparagus absolutely one of my favourite vegetables at this time of year the later part of the Season the Asparagus becomes a bit stringy and firm, now is the time to enjoy it, along with Peas and Spring Onions.

 Start by marinating your Chicken breasts in Lemon Juice, Garlic and Olive Oil with a sprig of Rosemary an hour or two before cooking.

Now get your Griddle pan scorching hot, takes about ten minutes to get to temperature at full heat and sear your chicken breasts a minute or so either side so that they have taken on those brown scorch lines, then place in a roasting tin with the marinade and Rosemary poured over them and put in a preheated oven at 200c for 20 to 30 minutes depending on the size of your Chicken breasts.

Now put a Frying pan on a medium to high heat add a good dollop or two of butter and when it foams add some chopped Carrot, keep shaking the pan for 4 minutes or so then add chopped Spring Onion cook for a minute and add a glass of White Wine, it will sizzle and bubble up place a lid ajar on top to let the veg steam.

Every 3 minutes or so check to see when the wine has reduced add a Ladle of Chicken stock then add your sliced Courgette and Asparagus, couple of Minutes remove the lid and add Frozen Peas and some pre boiled New Potatoes, another 3 minutes and they are ready Add the Zest of a Lemon and a Handful of Fresh chopped Mint and Parsley stir it in 30 seconds and serve onto your plate. In a separate pan fry at high heat some Pancetta only takes a couple of minutes and drain on kitchen paper, scatter these around and over your Vegetables and top with the griddle Chicken spooning those delicious Roasting Juices from the Pan over the Chicken Breast.

A very simple but vibrant flavoursome dish, give it a try

Boudin Noir Aux Pommes

As a child I thought there could be nothing more revolting than Black Pudding, the English variety, heavy almost always overcooked with big lumps of white fat, to this day shudder at the offerings of School breakfast black pudding too horrid for words.

It wasn't until I was eight or nine years of age in a Brasserie in Paris that quite by accident I ordered Boudin Noire aux Pommes, I had no idea what it was but thought it sounded good, On its arrival I thought it was a sausage with this rich delicious minced filling and I adored it.

 I am still not fond of the English variety but the French and Spanish version is something quite different a wonderful starter or light Lunch.

Daniel Galmiche in his French Brasserie Cookbook has a version with Pears, but perhaps through childhood memories I prefer the more traditional caramelised Apple.

In a saucepan bring salted water to a simmer, not a boil as the skins are easily burst and gently simmer the sausage for around 4 minutes. Meanwhile in a non stick frying pan bring a dollop of Butter to a medium heat until it is frothing and add slices of Apple, cook gently for 3 minutes until they take on some colour then add a tsp of Sugar and a good glug of Balsamic vinegar and a splash of Water and let it cook down to a light Syrup.

Now add your Sausage to another frying pan with a little Sunflower Oil and cook at a Medium heat again for say 3 minutes and serve. Bon appetite !

French Rabbit Casserole with Lemon & Garlic

 Or as this dish is called in France "Lapin en Cocotte au Citron a L'ail", why is it that to the English at least, dishes sound so much more appetising in French or Italian!

This recipe is from Daniel Galmiche's brilliant "French Brasserie Cookbook" and whilst its a simple dish it does need to be cooked with some care.

In France, Spain and Italy, Rabbit is hugely popular yet in England it is less common. It is very much like Chicken but with a more gamey flavour and I would really encourage you to try it

Its the first time I had attempted this recipe and on reading it through I thought it would benefit from the addition of white wine, but I followed the recipe to the letter and rather glad I did, wine would have changed this dish to something completely different, as it was the sauce was a light syrupy delight.

So for the first time at least, stick to the recipe. This is a spectacular dish a beautiful marriage of flavours and a recipe I whole heartedly urge you to try.

Pre heat your oven to 180c. Put the zest and juice of a lemon in a bowl with a couple of tbsp of Olive Oil and add your Jointed Rabbit, season with Salt and Pepper and let it marinate for 5 minutes.

In a large Casserole dish add 15g of Butter and a good glug of Olive Oil and put on a medium high heat and sauté the rabbit pieces until golden brown, takes around 8 minutes each side. Now add 4 Garlic cloves unpeeled crushed with the flat  edge of your knife and the Lemon marinade, turn the heat down slightly and stir to deglaze your pan.

Reduce the liquid for around 5 minutes until it is slightly syrupy and coats the back of a spoon. Add a 500ml of Chicken Stock, I had added the heart liver and head of the Rabbit to a Chicken stock to get more Flavour, and poured it through a sieve into the casserole dish with a couple of sprigs of fresh Thyme bring to the boil and put in the oven 30 to 35 minutes.

After half an hour remove the rabbit from the casserole dish onto an ovenproof serving dish and keep warm in the oven. Return the Casserole dish to the hob and bring the cooking liquid to the boil, reduce the heat to low and simmer uncovered, for about 5 minutes until the sauce has the consistency of a light syrup.

Pour the sauce over the Rabbit and serve with some Chopped Parsley and a buttered Spinach

Salmon en Croute

I was thinking what I could make and saw this rather retro dish on The Good Food Show cooked by the master Michelle Roux so I thought I would give it a go.

It's a lovely and easy Dinner Party dish, although mine looked more like a hot water bottle than a fish!

It is actually Salmon with Spinach and Salmon Mouse wrapped in Puff Pastry, Got to say was delicious  and the Salmon was perfectly cooked.

I took two sheets of ready made puff pastry and rolled them out, Placed one of the sheets in a Roasting tin, A flat baking tin would have been better but I haven't got one! and put a large piece of Salmon skin side down on one of the sheets and cut around in roughly the shape of a headless Fish, Tin wasn't big enough to fit the head!

I had cut off a small piece from the Salmon earlier and skinned a small slice a couple of inches across and put it into the food processor with a little cream a drop of Fish stock and blitzed to a Mousse seasoned and using a knife spread over the Salmon.

I had already cooked some Spinach which I had drained and put this on  top of the Mousse, then after brushing the bottom layer edges of Pastry with Egg wash placed the other sheet of Pastry on top.

Scored and cut out a decorative Fish made from the leftover Pastry, but I could have done a better job, brushed the top with Egg wash and placed in the oven at 200c for 30 minutes

Whilst this was cooking a got a small pan scorching hot and added a glass of Noilly Pratt and let it reduce, then added some Fish Stock and finally some Cream and let it reduce. Finished the sauce with fresh chopped Dill and Parsley and a knob of Butter, Yummy and perfect with the fish.

It was to die for, really easy and the Salmon was perfect, I was worried it would overcook but it didn't you have absolutely got to try this I am sure you will enjoy.

Poulet a L'estragon

 I have been reading Elizabeth David recently , how inspirational! To think she wrote in the 1950's and 1960's a time in post war Britain when Olive Oil, Aubergines, even Courgettes were unheard of. She was very much a pioneer in bringing the colours tastes and aromas of the Mediterranean to our table.

Such an endearing character , a National Treasure. Her writing is beautifully crafted , there is a Waugh, Woodhouse style to it which is wonderfully nostalgic and a pleasure to read.

I was very keen to attempt Poulet a L'estaragon, as Elizabeth David puts it "Tarragon has quite a remarkable affinity with Chicken" beautifully put and so true

Taking a plumb Roasting Bird I made a stuffing for the cavity of Garlic a handful of fresh Tarragon chopped and mixed it into about 100gm of Butter added some salt and Pepper and put in the cavity along with a hot stabbed whole Lemon.

Generously covered the bird with Olive Oil and Seasoned well. Put the bird into a preheated Oven at 200c on its side, after twenty minutes baste and flip to the other side after a further 20 minutes put the bird Breast side up for another 25 minutes.

After the hour and five minutes take the bird out of the oven and add a ladle of flamed Brandy over the whole Bird and return to the oven for five minutes.

Take the bird out and tip it up to let all that Tarragon butter run into the juices in the tray and set the bird to one side covered in tin foil to let it rest.

Spoon off any excess fat and add a wine glass or so of fresh Cream, and stir, I then tipped into another pan and reduced, added a splash of Madeira and some fresh Tarragon.

The result is sumptuous it lifts a basic Roast Chicken into a dish of Escoffier proportions. I was surprised how good it was, definitely in my top ten favourite dishes.

French Lemon & Thyme Roast Chicken

I first had this dish many years ago in a little Restaurant in Provence but this was the first time I have made it for Friends at Home, It was Gloriously easy and a delicious Sunday Lunch It made too.

The Summer Scent of Lemon and Thyme filled the Kitchen, Whilst I chatted with friends drinking  Red Wine, We were all starving by the time our late Lunch was served, and it didn't disappoint. I will be making this more often.

I slow Roasted it, which I always do with Roasting Chickens, makes them infinitely more juicy. Start by washing out the cavity and dry with Kitchen Paper.
After a generous sprinkling of Salt into the cavity I Cut a Lemon into quarters and placed it in the cavity with 4 cloves of Garlic and a bunch of Fresh Thyme and a Bay Leaf

Then I made a Thyme Butter to stuff under the skin, to keep the bird moist.

In a bowl a put a drizzle of Olive Oil , the juice of a large Lemon a drop of Light Soy Sauce and a generous helping of Honey and mix them together, The fragrant bitterness of the Lemon is balanced with the sweetness of the Honey. With a sprig of Thyme as a brush, brush the marinade all over the bird reserving about a third of the mixture.

Put the Bird in a Roasting tin add a Glass of White Wine to the Tin and about half a pint of Chicken stock and place in a pre heated Oven at 90c for an hour and a half. then let it rest for 45 minutes turn the heat up to 210c brush on the remaining marinade Season with Salt and Pepper and return the Bird for a further 20 minutes.

The skin caramelises with the Honey and looks just sensational, rest the Bird for a further 15 minutes before serving.

I sieved the juices from the Roasting tin into a pan Whisked in some butter and served as a delicious Gravy, Try it, it really is very Good.

Chicken Wellington

 Jamie Oliver has long been a favourite of mine and is the modern day Delia. He has probably done more in getting a young generation to cook than anyone else. This is his recipe from "Happy Days with the Naked Chef" I have had this book years always loved the photo of the dish but never got round to making it. Anyway this Sunday I decided to give it a go for Lunch, and what a great dish it is.

Preheat the Oven to 200c and chop up the Mushrooms most very finely the rest in halves and quarters and sauté in Olive Oil with a little Garlic and chopped Parsley for around ten minutes season well, I had some Mushroom flavoured Salt flakes and some Mushroom flavoured Oil so i added a drop of the Oil half way through to give a more intense flavour, you don't have to, it isn't in the original recipe.

Once they are cooked put to one side to let them cool. Pull back the Chicken Fillets and make an incision and stuff the mushrooms into the cavity. Put any leftover Mushrooms on one side to serve later.

Dust a board with Flour and roll out some Puff pastry to around 18 inches/45cms in length Slice into 4 pieces lengthwise and wrap around the Chicken Breast. Brush the Pastry with a little Egg and cook in the oven for 35 minutes. Put some buttered Greaseproof paper in the tin to prevent them from sticking.

Whilst the Chicken is cooking make the sauce. Put a tsp of Dijon Grain Mustard in a pan, and add a wine glass of Dry white wine turn to full heat and reduce to burn off the alcohol, turn the heat down add 140ml of Double Cream and simmer until the sauce coats the back of a spoon  take off the heat and season to taste.

Slice each Chicken breast into 3 and serve with a bit of sauce some of the reserved Mushrooms and a little drizzle of Olive Oil.

It really is easy, and delicious would make a lovely Dinner Party Dish served with just Spinach, or Courgette Fritta

If I was making it again I would tweak it slightly, I think I would flambé the mushrooms in Brandy to give a richer Flavour and add some wilted Spinach to the Mushroom Mix.

Brilliant Dish, Thank you Jamie!

French Style Peas

Who doesn't like Peas must be the most popular vegetable, and the one when frozen that still tastes sweet and delicious. The French prefer tinned Peas, I from time to time get some fresh peas love them but time consuming podding them all, but Boy Oh Boy worth it.

Start with a large knob of Butter in a skillet and just cook off a finely chopped Shallot until it is translucent. I also sometimes use thinly chopped Spring Onion, add a tbsp of Plain Flour and stir, a dash of White wine or Noilly Prat stir all together add your Peas and two cups of Chicken stock.

Cut a gem Lettuce length wise into quarters and add to the pan with some fresh Mint and Parsley, serve straight away, you want to keep some firmness to the lettuce.

It's delicious, you can of course add Leeks or Carrots too.

Boulangere Potatoes

Another French classic that I cook a lot, couldn't be simpler and couldn't be more flavoursome. Boulangere Potatoes take their name from the days when people would take their pots of Potatoes to the bakers to cook in the bakers ovens.

Slice very thinly Potatoes then slice equally thinly Onion and in a buttered dish layer Potatoes then Onions then Potatoes and so on, I added some dried Parsley and Fresh Rosemary seasoning each Layer, Now add lots of knobs of Butter on the top and add Chicken stock halfway up the dish, Then some Milk until it is three quarters full. Place in a preheated Oven for around an Hour until the surface is crisp and golden the underneath is tender and creamy. It is delicious the Potatoes soak up all the stock and herb flavours.

Boeuf a La Bourguigonne

I absolutely Love the classic French dishes made popular by Elizabeth David and Julia Child in the 1960's, The dishes I knew growing up in every French Bistro with Menus written on blackboards and wine by the Carafe and above all inexpensive, they are long gone, along with the typewriter.

I lived in France for a while and people talk about authentic French food, such nonsense these dishes are as old as the Hills and everyone cooks them differently, lets face it, these were peasant country dishes people who use what they have. This is my version which I learnt whilst living in France from Madame Duroc a wonderful farmers wife who cooked the best food I have ever tasted.

I start by taking the chopped shin of Beef  in cubes out the fridge an hour before I intend to cook. Seasoned well with Pepper not Salt and sprinkled with plain Four about a tbsp, and fry in a casserole dish at high heat in Olive Oil to Sear the meat adding colour, then take out and reserve on a plate.

Now add a chopped onion and fry, Stirring all the time as this softens add some large chunks of Carrot, and some smoked Bacon Lardons, keep stirring,as this begins to take on colour add the browned Meat and half a bottle of Red Wine, I used a Hermitage, marvellous, but any good Red will do preferably French. Now add enough Beef Stock, I made a proper Beef Stock with the Bones, to top up so everything is covered, I add a Bouquet Garni of Thyme , Rosemary and Bay tied with some string. bring to a boil, place the lid on top, and place in the Oven at 140c for 3 and a half hours.

After 3 and a quarter hours add some Shallots and button Onions to a pan of hot Oil and Butter and Brown shaking the pan constantly. Put them with the meat and give it a good stir.

About ten minutes later fry some Button Mushrooms and if you have them, Porcini in butter to give them colour Flambe in Brandy and pour the Mushrooms and residual sauce into the Casserole dish.

Give it another fifteen minutes take the casserole out the oven, season Generously with Rock Salt and sprinkle with fresh Parsley.

What a fabulous Rich dish, I served with Boulangere Potatoes and French Style Peas, Excellent.

Poulet Au Pot

Poulet Au Pot Henry 1V famous dish for every Frenchman to be able to afford to eat on a Sunday. In mainland France it is still as popular on a Sunday as Bouillabaisse is in Marseille.

What a dish, a one pot wonder bags of flavour and so simple. I have been eating this for years from my happy days living in France so many moons ago when I couldn't cook.

Start by peeling Button Onions and Carrots which I do in two batches , whole Carrots and chopped Carrots. Peel some Potato and cut into various shapes

I put the Carrots and Potatoes in a pot with cold water only to keep their colour. Now make a Bouquet Garni with Fresh Thyme, a sprig of Rosemary some Parsley Stalks and Bay leaves. Tie with string and make 500mls of Chicken stock.

Chop diagonally some fresh Leeks and reserve for later. Now place your Chicken in the Casserole Pot with hot Olive Oil and Brown each side, it's not really traditional but I like it, then reserve on one side add your Button Onions and the large Carrots and Brown.

After maybe five minutes add 280mls of White Wine, let it reduce and pour a glass for yourself, I always have a drink whilst I cook! Then add the Chicken stock add the Large Carrots and Onions and Bring to the boil adding the Bouquet Garni. Obviously return the Chicken to the pot

Once its brought to the Boil add to a pre heated Oven with a little foil to cover the Breast a couple of Black Peppercorns and an extra Bay Leaf, cook at 200c

Traditionally you stuff the cavity with breadcrumbs beaten Egg and Parsley to make a sort of Dumpling, tell you the truth it's fairly horrid so I miss it out.

Keep basting ever so often, after 30 minutes take off the foil and add the chopped Carrots and Leeks and return to the Oven for another 30 minutes.

Let it rest and serve on a plate with the Vegetables I serve the stock in a bowl and sprinkle with chopped Parsley and Serve with Crunchy bread. In France the stock is served as a Soup, and jolly good it is too, On this occasion I didn't

Is it as good as Roast Beef... well No, not to my mind but once in a while this Old healthy dish is a stunner especially washed down as I did with a few bottles of Corton Charlemagne Montrachet served Ice Cold. Lovely Lunch I thoroughly recommend you try it at least once in a while you won't be disappointed

Salsa Verde and Tomato Salad

September in Andalusia are the closing weeks of what has been a very hot Summer. The Restaurants and Bars have quietened down most of the tourists have gone and Restaurant Managers are pleased to see you again.

Autumn in Spain is my favourite time of year, Spain is ours again and the Sun still shines the skies are blue, but temperatures are gently warm not hot.

Salsa Verde is one of my favourites I make it far more often than Pesto, it's lighter and brings out the flavour of whatever you put it on. I made this Tomato Salad as a side dish to our Dinner on Sunday, but I often use it on Grilled meats, Fish Vegetables and to die for with Pasta

The secret is the freshness of the herbs and the quality of your Extra Virgin Olive Oil. Don't be scared to vary the herbs, On this occasion I used Basil and Parsley with Olive Oil, Lemon juice and a squirt of White Wine Vinegar and Season to taste and Blitz together with a blender.

With fish I add capers with meat some Dijon mustard. It's vibrant and versatile you could add Garlic, but it can overwhelm the Salsa. The colour is bright and appetising with the Lemony herbs. Give it a try

Rib Eye Steak with Sauce Vierge

Before I even start I apologise for the photos they don't do the dish justice, but I am not a photographer so forgive me.

Sauce Vierge is a classic French sauce for Fish, so why not with grilled meat, you may well ask. The answer is simple it works so well! Lets face it Meats love Lemon juice Olive Oil and Herbs. So why not?

I have no doubt you know only too well how to grill a steak so I won't even go there. The sauce is a classic and easy. Chop a shallot into tiny cubes do the same with a Courgette now take a Tomato cut it with a sharp knife into quarters and then using the knife take out the pips and core. Make an incision between the skin of the Tomato and the flesh and loose the skin.

Chop the Tomato and courgette into tiny cubes about 3mm square. Finely chop some freshly chopped Parsley and a little Tarragon.

Put your very best Extra Virgin Olive Oil in a pan and heat. I was lucky I had my chum Claudia's Manzanilla Olive Oil from Oleoteca, which is to die for, but get the best you can get.

Add the Shallots and Courgette, then add the chopped Tomato and at the last minute the Fresh Parsley and Tarragon add the juice of a fresh Lemon and take off the heat.Now add a teaspoon of capers and stir.

In all, it takes not much more than three minutes.

The result I think you will agree is exceptional. I topped it with Rocket dressed in Olive Oil and enjoyed a couple of bottles of a not to shabby Rioja. Not a bad life!