French Eating Guide by Farro Fresh

h c n e r F g n i t Feas Simple dishes with artful touches, guaranteed to impress and satisfy. YOUR STORES

e d i u g g n ti a e h c n Fre WELCOME TO OUR

For some fresh inspiration we’ve looked to French cuisine, and compiled a delicious collection of French recipes. Elegant and simple, full of love (and butter) these dishes are ideal for the colder months. We’ve also included our French wine and cheese pairings, perfect for your next platter. We hope you’ll love this food guide, fellow Francophiles!

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SEEDLIP'S NONALCOHOLIC FRENCH 0.5

10 mins prep

Serves 1

The perfect non-alcoholic alternative using Seedlip's Grove 42 & nonalcoholic sparkling wine. 35ml Seedlip Grove 42 15ml lemon juice 10ml white sugar syrup (1 part sugar to 1 part water) 100ml (or to taste) nonalcoholic sparkling wine Lemon twist or wheel, to garnish

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Add the Seedlip Grove 42, lemon juice, sugar syrup and non-alcoholic sparkling wine into a cocktail shaker. Shake & double strain into a chilled Champagne flute. Top up with more non-alcoholic sparkling wine if required. Garnish with a wheel or twist of lemon.

LA VIE EN

lunch!

A hearty and traditional set of recipes, from a savoury tart, to Croque Monsieur, to a tasty soup that’s perfect with a french baguette.

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FETA AND ZUCCHINI TART

20 mins prep

1 hour Serves cook time 6

This is a creamy tart with lots of zucchini, feta and fresh lemon thyme. 280g savoury pastry Flour for rolling 1 onion, finely chopped 1 lemon, zested 2 tsp thyme leaves 2 garlic cloves, finely chopped 600g zucchini, thinly sliced, blanched 3 mins in a saucepan of boiling water, well drained, cooled 100ml cream 3 eggs, beaten 200g feta, crumbled Preheat the oven to 200°C. Roll the pastry out on a floured surface and line a 28cm diameter tart tin. Cover with foil and weight the foil with baking beans or raw rice. Place in the oven for 10-15 minutes until the edges are browning. Remove the foil and return to the oven for a further 5 minutes. Remove from the oven and reserve. Lower the oven to 180°C Meanwhile in a frying pan, heat the oil over moderate heat. Add the onion and cook for about 10 minutes or until the onion is soft. Remove from the heat and cool.

Place the onion and all of the remaining ingredients in a mixing bowl and mix gently but well. Pour the mixture evenly into the tart shell. Spread everything out so it is evenly distributed.

Place in the oven and cook for 40 minutes or until well set and puffing up. Remove from the oven and serve in wedges with salad.

CROQUE MONSIEUR

10 mins prep

25 mins Serves cook time 6

With manuka smoked ham and nutty gruyere, the humble ham and cheese sandwich gets a tasty French makeover. 12 medium slices, Wild Wheat white sourdough bread 300g Freedom Farms sliced manuka ham 200g gruyere cheese, grated For the Béchamel: 45g butter, coarsely chopped

45g plain flour 500ml Lewis Road milk Pinch of nutmeg 1tbsp of Dijon mustard Salt & white pepper, to taste

then gently whisk the mustard, cover with plastic wrap, and set aside to cool until needed.

For the béchamel, melt the butter in a saucepan over medium heat. Add flour and whisk continuously until sandcoloured (2-3 minutes), then gradually add the milk, whisking continuously.

Spread 1 tbsp of béchamel onto each slice of bread. Divide the ham and half the gruyere among half the bread slices, then sandwich with remaining bread slices the béchamel side up.

Season to taste, add the nutmeg, and whisk occasionally until thick and smooth (12-15 minutes). Set aside to cool slightly (5 minutes),

Preheat the oven to 180°C.

Scatter with the remaining cheese and bake for 10-15 minutes until the cheese is golden and bubbling.

ROASTED PARSNIP AND BLUE CHEESE SOUP

10 mins prep

10 mins Serves cook time 2-4

This rich and warming soup is the ultimate in winter comfort eating. Perfect with a fresh baguette 750g small parsnips, peeled, quartered lengthways 2 onions, peeled, thickly sliced 2 bosc pears, peeled, cored and sliced in wedges 1 tbsp thyme, leaves picked 2 tbsp olive oil 1 leek, washed, trimmed, halved lengthways and thinly sliced 2 stalks celery, roughly chopped 2 garlic cloves, finely chopped 2 tbsp sage, leaves picked, finely chopped

1 cup white wine 2L vegetable stock 2 fresh bay leaves 175g blue cheese, crumbled Preheat the oven to 180°C.Add the parsnips, onion, pear, thyme and olive oil to a large roasting pan, season and mix to combine. Cover tightly with foil and roast for 35 mins, then remove foil and gently toss to turn the veges over. Cook, uncovered, further 25 minutes or until golden. Remove from oven and set aside. While the parsnips are roasting, heat a medium-sized stockpot over a medium heat. Add 1 tablespoon of olive oil,leek, celery, garlic and sage and cook for 5 mins or until

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tender. Add the wine and simmer until reduced by half. Add the stock, bay leaves and half the roasted parsnip mix, saving the other half for garnish. Bring to a boil, then reduce heat and simmer for 20 mins. Remove from the heat and take out the bay leaves; blend the soup until almost smooth, but with some texture, in a food processor. To serve, season to taste and pour into bowls. Top with roasted parsnip mix and a sprinkle of crumbled blue cheese.

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FRENCH Warming meals inspired by peasant dishes, as well as sophisticated sides. These recipes are simple, delicious and dinner party ready. DUCK RAGU PAPPARDELLE

15 mins prep

35 mins Serves cook time 6

One of our all-time favourite dishes, this delicious pasta puts an Italian twist on that French favourite: confit duck. Perfect for a relaxed dinner with friends or a fancy night in. 2 Pasta Vera pasta sheets 1 tin Home Gourmet confit duck legs 4pk, (or 2 twin packs) 1 packet Farro pancetta, sliced 2 tbsp olive oil 1 onion, diced 1 punnet brown button mushrooms 20g dried porcini mushrooms 1 clove garlic, roughly chopped 250ml Farro Beef Stock 1 tin cherry tomatoes

3 sprigs Italian parsley, roughly chopped Parmigiano Reggiano, grated to serve

Bring to a simmer and cook for a further 10 minutes.

Fill a pot with water, add a teaspoon of salt, and bring to the boil. Use a large carving Heat oven to 180°C. Arrange the duck legs on a baking paper- knife to slice the pasta sheets lined oven tray, season with salt into rough strips – they don’t have to be even. Add the pasta and pepper, and roast for 12 minutes. . Allow to cool slightly to the boiling water and cook until al Dente – fresh pasta before stripping the meat off the bone completely, discarding should only need 2-3 minutes. Drain the pasta and fold it the skin and fat. through the duck ragu. In a large saucepan, heat a drizzle of olive oil over a medium Serve with plenty of freshly grated heat. Add the diced onion and Parmesan, crusty sauté until soft, but not brown bread, and a simple (about 3-5 minutes). Add the green salad. pancetta slices and sauté for a further 3 minutes. Stir through Home Go the sliced mushrooms and Confit D crushed garlic and cook for a further 2-3 minutes. Then, add the shredded duck, beef stock, / porcini mushrooms, cherry tomatoes, and Italian Parsley.

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SAUSAGE AND WHITE BEAN CASSEROLE WITH APPLES

10 mins prep

40 mins Serves cook time 4

The French know a thing or two about how to treat a sausage look to the classic cassoulet. In this cheat's version the oven does the work, and there's only one dish to wash! 1 tbsp olive oil 1 packet L'Authentique Toulouse sausages

50g lardons 1 onion, chopped 1 medium carrot, peeled and chopped 1 celery stick, chopped 1 bay leaf 1/2 cup dry white wine 1 tin cherry tomatoes 2 tins cannellini beans, drained and rinsed 2 Granny Smith apples, peeled, cored and cut into wedges 2 tbsp parsley, finely chopped Heat the oil in a wide saucepan and fry the sausages to colour (they don’t need to be thoroughly

cooked through). Set aside. In the same pan add the lardons and cook for 3-4 mins until starting to colour and release their fat. Add the onion, carrot and celery to the pan and cook until soft, around 10 mins. Add the bay leaf and the white wine and reduce by half. Add the cherry tomatoes and cannellini beans and bring to the boil Add the sausages back to the pan along with the apples, cover and simmer gently for 20 mins (adding a little water to the pan if it looks like drying out). Sprinkle with the parsley.

COQ AU VIN WITH JERUSALEM ARTICHOKE MASH

10 mins prep

10 mins Serves cook time 4-6

Sometimes you just can’t go past those comforting classics. Traditionally made with a whole chicken, we've sped up the prep by using skin-on thighs. 4-5 skin-on, bone-in chicken thighs, (approx 800g-1kg) 1 bay leaf 1 sprig thyme 11/2 cups Margrain River's Edge Pinot Noir A drizzle of olive oil 100g Farro Bacon Lardons, or diced streaky bacon 250g brown mushrooms, cleaned 2 onions, diced 1 carrot, finely chopped 1 celery stick, finely chopped 2 cloves garlic, finely chopped 1 tsp salt 2 tbsp tomato paste 1/4 cup brandy (optional) 2 onions, diced 250ml chicken stock 1 tbsp butter, softened (optional) 2 tbsp flour (optional) 1/2 cup parsley, finely chopped

For the Mash: 700g Jerusalem artichokes 1 lemon 400g Agria potatoes, peeled and diced 1/4 cup milk Trim away any excess fat from the chicken, pat it dry and place in a ziplock bag with the bay leaf, thyme, rosemary and red wine. Leave to marinate for at least an hour, but ideally overnight. Preheat the oven to 180°C. Heat a drizzle of oil in a wide casserole dish or lidded, ovenproof pan. Gently fry the lardons until crisp, then remove and set aside. Remove the chicken from the marinade – taking care to reserve the liquid – and pat it dry with paper towels. Season the chicken with a little salt and brown it in batches until golden. Remove from the pan and set aside, then remove any excess fat, leaving just 1-2 tablespoons in the pan. Add the mushrooms to the pan and fry until browned, adding a little extra oil if needed, then remove and set aside. Gently fry the onions, carrot, and celery,

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with a little salt, until softened, then add the garlic and tomato paste and fry for one minute. Return the chicken, lardons, and mushrooms to the pan, then add the brandy if using and allow to reduce by half. Add the reserved marinade (including the herbs) and the chicken stock and bring to a simmer. Cover and transfer to the oven for one hour. If the liquid needs thickening, mix together the butter and flour to a paste and stir it into the pan in increments until sufficiently thickened. Add the parsley and serve piping hot with the Jerusalem Artichoke Mash. For the Mash: Peel and dice the artichokes, then place them in a bowl of water with the lemon squeezed into it (this stops the artichokes from discolouring). When you’re ready to cook, drain well and transfer to a saucepan, along with the potatoes. Cover with water, season with salt, and bring to a simmer, cooking for 15-20 minutes until tender. Mash or put through a ricer and add enough milk to loosen slightly.

histicated SopSIDES

GRILLED BABY COS WITH GOAT'S CHEESE

10 mins prep

10 mins Serves cook time 4-6

Grilled baby gems or cos lettuce are a revelation. They become slightly crispy, yet mellow, and our orangespiked goat's cheese dressing adds a luscious creaminess.

1 Soignon mini buche goat's cheese Grated zest of 1 orange, 3 Tbsp orange juice 1 Tbsp olive oil Small handful dill leaves, roughly chopped 2 baby gem lettuces In a food processor, combine the goat’s cheese, orange zest, and juice, and blitz to combine. Add the olive oil and loosen with 1-2 tablespoons of water, if required.

Add most of the dill, reserving a little for garnishing. Cut the gem lettuces into wedges and grill in a hot pan for a few minutes on each side. Arrange the lettuce on a platter, drizzle with the dressing, season with salt, and scatter with the remaining dill to serve.

SALMON NIÇOISE SALAD

10 mins prep

20 mins Serves cook time 6

This is a fantastic salad best served while everything is still warm. A little bit of salmon goes a long way and the addition of potato and eggs make this a hearty salad you can enjoy for lunch or dinner. 400g Akaroa Salmon, de-boned and skinned 1 packet Wild Fennel Co Salmon Seasoning 200g beans, trimmed 1/2 cup kalamata olives, pitted 1 bunch cos lettuce, shredded 800g baby gourmet potatoes, cut into bite-sized pieces 2-3 eggs, (allow half per person) 200g cherry tomatoes, halved

1-2 anchovy fillets, (optional) 1 clove garlic, minced 1/2 cup olive oil 1 tbsp white wine vinegar To make dressing: Place the dressing ingredients in a mortar and pestle and mash until smooth (or if you have a ‘bullet’/blender, you can blitz it) To prepare the salad: Heat oven to 200°C Drizzle salmon with a little olive oil and sprinkle with 1 tsp of Wild Fennel Rub. Place on a baking paper-lined tray. Place in oven and roast for 15 mins. Remove and rest to one side. Meanwhile, place potatoes in a pot, cover with water, add ½ tsp

salt, bring to the boil and cook for 10 mins or until just cooked.

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Bring a small pot of water to the boil, add eggs and boil for 5 mins. Remove eggs from water, peel and slice in half. Bring a small pot of salted water to the boil, add beans, cook for 2 mins, drain, rinse under cold water and drain again. To assemble: Place beans, olives, cos lettuce and potatoes on a serving platter, gently pull apart the salmon into chunks and scatter with the tomatoes and egg halves, drizzle dressing over the top. Season with salt and pepper.

For the Dressing: 1 tsp dijon mustard

TCH

t c e f r e p The

PAIRING LÉON PERDIGAL CÔTES DU RHONE Intense aromas of red fruits, spice, and subtle pepper lead to a medium-bodied, lengthy palate. Perfect with grilled meats, poultry, and spiced cuisine. $19.99 / bottle

LE CAMPAGNIER Lusciously creamy, with a buttery flavour and notes of mushroom. The white mould on the washed rind lends a depth of flavour to the cheese that contrasts the subtle creaminess inside. $9.90 / 100g

CHÂTEAU VILLEFRANCHE GRAVES BORDEAUX Calcareous clay and sandy-gravelly soil give this unique, complex wine its rich bouquet of woody, red fruit aromas. Perfect with roast meat, and hard cheeses. $23.99 / bottle

GERMAIN LE PICO GOAT CHEESE Pico is a cheese from the Perigord region, made from goat’s milk with an authentic and characteristic flavour, a creamy surface and a firm, melty centre. $14.49 / each

DENIS RACE CHABLIS A very fresh and clean nose, this classic Chablis in character leads to intense and ultra fresh citrus flavours that possess excellent depth, detail and finishing punch and persistence. Pair with soft and mild cheese. $35.99 / bottle

LA VIEILLE FERME ROSE Pretty limpid and shiny colour of delicate pale pink rose petal. It offers a beautiful aromatic richness with gourmet aromas of candy and a silky texture, perfectly balanced by lively mineral notes. $19.99 / bottle

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VAVASOUR CHARDONNAY Complex and elegant, this New Zealand Chardonnay delivers lovely notes citrus and stone fruit balanced by toasty French oak. Pairs perfectly with buttery seafood or a smoky soft cheese. $24.99 / bottle

P'TIT SMOKY CAMEMBERT With the creaminess of a classic camembert, the smokey and nutty flavour lingers for a long lasting bite. Best served baked, warm and melted as star the of your cheese board. $14.99 / each

SAINT AGUR CHEESE St Agur has a delightfully creamy & spreadable texture. Mild spicy, tangy and double-cream flavours cut through each bite, with an earthy aroma, with hints of spice and floral notes. $12.00 / 100g

BUCHETTE FLEURS CHEESE This fresh goat's cheese is coated in bright dried flowers, like rose petals, cornflowers, and marigolds. This creamy chevre has herbal & citrus nuances, and fresh grassy like notes. $11.99 /each

THE FINISHING These fruit forward desserts are great for brightening up the colder months and are a breeze to pull together.

BERRY JAM AND ALMOND FRIANDS

15 mins prep

20 mins Serves cook time 12

These classic French sweet treats are perfect with an afternoon cuppa; toppings can be added to the friands prior to baking.

7 eggs, whites only 130g plain flour 140g ground almond 200g unsalted butter, melted 1 tsp vanilla extract 260g icing sugar, sifted 12 x 1/4 tsps your favourite berry jam 200g pistachio nuts, smashed

touch

Preheat the oven to 180°C. Lightly oil a 12-portion friand tin. Add the egg whites to a mediumsized mixing bowl.

Using a fork, lightly whisk egg whites until light and frothy. Add the flour and almond meal; still using a fork, mix to combine completely. Add the vanilla essence and melted butter; once again, mix to combine. Add icing sugar, using a spatula, mix to combine. Pour the mixture into the friand moulds and add a ¼ teaspoon of jam and a sprinkle of smashed pistachio nuts. Bake for 18-20 mins in the preheated oven. Remove from oven and cool in tin slightly before turning out on to a wire rack to cool completely.

TAMARILLO AND APPLE GALETTE

15 mins prep

30 mins Serves cook time 4-6

Freeform tarts are a cinch to make with bought pastry and look so impressive. Tamarillos and apples are natural partners, but any fruit could be used here. The almonds in the base soak up any fruit juices ensuring that the pastry stays crisp. ½ packet Paneton sweet pastry 4 tamarillos 2 apples 1/4 tsp Farro ground cardamon ½ tsp Farro cinnamon 1 tsp vanilla essence 1/4 cup ground almonds 1 tbsp melted butter

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2 eggs, lightly beaten 1 tbsp brown sugar 1 tsp baking powder Icing sugar, for dusting Preheat the oven to 200°C. Cut a round circle from the pastry half and roll out to a 2-3mm thickness. Put on a baking paper lined oven tray. Keep refrigerated until ready to use. Cut a small cross in the base of each tamarillo. Blanch the tamarillos in a saucepan of boiling water for 30 seconds then plunge into a bowl of cold water. When cool enough to handle, peel the tamarillos and cut into slices. Put into a bowl. Peel, quarter and core the apple and cut into slices. Put into the bowl with the tamarillos.

Add the sugar, cardamom, cinnamon, vanilla and melted butter to the fruit. Combine gently. Leaving a 4cm ring from the edge, sprinkle the ground almonds over the pastry base. Put the fruit on top of the almonds. Fold over the pastry edges, brush the edges with the beaten egg and sprinkle with the Demerara sugar. Bake for 30-35 minutes or until golden. Cool slightly before dusting with icing sugar and serving.

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