Monday, 26 February 2018
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food

February 2018

Celebrated French chef Stéphane Reynaud is putting classic French cooking back on the menu for everyone. Perfect to enjoy with friends and family, treat all your loved ones to these delicious, but so easy to make, traditional dishes from the land of amour

Coq au vin

Serves 4
Preparation time : 20 minutes
Cooking time: 1 hour 50 minutes

Ingredients

150g mushrooms
4 garlic cloves
4 French shallots
2 carrots
3 tablespoons olive oil
1 free-range chicken, cut into pieces
(long live butchers...)
100 g thick-cut smoked bacon, cut into lardons
1 tablespoon flour
50ml cognac
1 teaspoon herbes de Provence (mixed dried herbs)
500ml Rhône valley red wine
400ml brown veal stock
Salt and pepper

1 flameproof casserole dish
1 chopping board
Low heat

Method

Quarter the mushrooms. Peel and crush the garlic. Cut the shallots in half without peeling. Peel and slice the carrots into rounds. Heat the oil in a flameproof casserole dish and brown the chicken pieces and bacon. Add the shallots and garlic, then the flour and cook for 5 minutes. Add the cognac and flambé. Add the vegetables and herbs, pour in the red wine and veal stock and cook over low heat for 1 hour 30 minutes. Season with salt and pepper.

Ultimate Apple Tart

Serves 4
Preparation time: 20 minutes
Cooking time: 45 minutes


Ingredients

6 pink lady apples
1 large circle of puff pastry
100g sugar
60g medium semolina
80g butter

1 baking tray
1 chopping board
1 apple corer

180°C oven


Method

Preheat the oven to 180°C. Peel the apples, remove the core with an apple corer and slice them into thin rounds. Lay out the puff pastry on a baking tray, keeping the baking paper backing. Lift the pastry up and sprinkle half of the sugar underneath. Sprinkle the semolina on top of the pastry, then arrange the apple slices on top in a rosette pattern. Dot the top with small knobs of butter and sprinkle with the rest of the sugar. Cook in the oven for 45 minutes. The apples should be golden brown and the pastry crisp. NB : Let it cool before serving ; the caramel that forms on the underside of the pastry needs to set to unstick from the paper.


One Pot, One Knife, One Dish: Simple French Cooking at Home by Stéphane Reynaud (Murdoch Books, £20). Photography by Marie Pierre Morel.

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