Raymond Blanc - A Blanc Christmas by Shaun Hutchinson

A BLANCCHRISTMAS FORA Mennv CHntSrvns ReCtpr,S A COII-ECTION Or INSptnATtONAL

A BLANC CHRISTMAS RAVMOND BLANC ' R a y mo rtdB l a n c i s th e mosttulenterl l)ersoncooking in this countrr. Obseri er

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B LA N C C H R R A YM O N D B L

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Christmas Er extremely co

the sudden rr

h\. INTRODUCTION

Michel's fror. was to cost n

In France,

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broke into in

start right af

I love Christmas. And if it is a blanc - or white - Christmas, I love it even more, as it reminds me of all my

The women,

family Christmases:the smells, the excitement, the beautiful food, the presents....Growingup in Besangon,

would start cc

Christmas was always white. The surrounding magnificent Jura mountains stood gleaming under a metre-

their men, w

thick blanket of snow, and the cold nights would send us rushing for our blankets and huge frothy winter

sent promptl

eiderdowns, the work ofour loving grandmother. For at that time none ofthe houses in our village enjoyed

known as the

central heating, Ieading to picturesque frosted windows and icicles - and making the dash from kitchen fire

We childr

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to warmed beds a fierce competition between my two brothers, two sisters and myself.

momirrg of th

Somehow, competition and argument always reared their ugly heads during the season of peace and

presents und

goodwill. The silky slopes and hills allowed skiing and sledging from far above the village right through

joy, and the

to the last house. By the time my friends and I reached the bottom, there would be a handful of bruises,

papillotes

scrapes, sprained toes and some very upset dogs, snatched from neighbours' doorsteps as we passed by.

lunchtime wr

Inevitably, my brothers and I would be singled out as the chief troublemakers, much to my religious mothels

would never

embarrassment. Then for several days afterwards we would be seen, pink-faced, scrubbed and chastened,

After my motl

trailing alongside her to each church sen'ice, as she prayed for our atonement several times daily.

grandfathers.

If I was far more often at fault than either of my brothers, Gerard and Michel, I think they will concede

in a huge fan

that I was just as often at the centre of Christmas fun and revelry. As a child I longed to be master of the

was the mir

celebrations, to show my family how much - despite mv naughtiness - I loved them. One advantage of my

presentedus

numerous punishments was being made to stay indoors and observe my mother, intent on her mysterious

courses.Usur

culinary tasks and preparations:theboutlinblanc,the plucked goose,the B0che de Noâ&#x201A;Źl and the delicate

followed by t

papillotes, sweets or chocolates twisted into colourful i:ellophane. I determined to know her secrets,

- escargots - t

particularly the last - the sight and sound of those stiff, crackling packages became my most enduring

traditional gc

Christmas memory. As we belonged to a working-class background, the wrapped presents, Christmas

a huge tray o1

stockings andpapillotes rarely revealed extravagant contents, but all that mattered was the expectation, the

and the B0c,

intricate preparation ofcarefully designed parcels and exquisitely stitched stockings, and the simplejoy of

By the tim

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giving to loved ones - even if it was only oranges and nuts. One time in my childhood when I did very much succeed in being master of ceremonies (although

stories woul

particular Ch

only metaphorically speaking) was during the 1954 nativity play. We Blancs as a bunch are small of statureo

impassioned

and although way past infancy, I was cast as Baby Jesus, the Lord ofChristmas. Squashed into a makeshift

to the Cerma

crib, resplendent in my aunt's satin curtains, I was pleased to be the centre of everyone's attention at

make it wors

last. We were praised for our tableau during Advent services, and all went well until the all-important

Occupation.

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immediate. Phlegm, fists and plates flew as they scolded my treacherous impudence, and only after the

Christmas was extremely hilarious.

Now, having (almost) grown up, and as chef and patron of Le Manoir aux Quat' Saisons, my hotel and restaurant in Oxfordshire, I have shared this magical time of Christmas with many friends, and am continually

sublime B0che de Noâ&#x201A;ŹI, accompanied by my mother's wails, hit the ceiling, did the uproar cease. That

thrilled at the wondedul opportunity to give so much pleasure. The British actually celebrate Christmas with

far more pomp and splendour than the French, and I have happily taken advantage ofthis at Le Manoir.

with a magnificent Christmas tree in the entrance hall. The house is awash with flowers, and harpists,

,$ $ $ $

Every yearwe go to town, decorating doors with welcome rings offoliage, spangles, baubles and bows, and choristers and Champagne greet our guests. Christmas is a time when our guests are particularly at ease and

pirstlf I must thank I New Zealand che

relaxed; they get up late in the morning, and come down to the lounge still in their dressing gowns, to be

before, and who has

welcomed by a roaring fire beside which they open their presents....A magical moment.

course director of L

The food we serve at Le Manoir at this time is both traditional and innovative, but always celebratoryo

assistedme in develr

and in this little book I have recreated some ofthese ideas. interspersedwith more traditional British

with the cooking a

and French menus.

photography.

I like to think that my years in England have turned me into a better Frenchman, making me less

I am also immense

rude, Iess chauvinistic and so on. But at a New Year demonstration in Alsace a few years ago, it appeared

and Jessica Dove. Sar

that I had perhaps become even more English than the English. I had forgotten about the ability ofthe

at Le Manoir, and shr

French to immerse themselves in total, sensual enjoyment. As I was preparing to leave for England, a huge

Christmas rings, swa

party was being organised, and I had no choice but to stay. Several of the culinary stars of France were still

Jessica runs Partyma

$ $ $

there - among them Guy Savoie, Alain Chapel, Michel Guerard - and the company of fifteen also included

organisingskills wert

a Dutch tenor, a titled lady, a lady mayor, and several local butchers. (Never in England would one have

decorations, from clotl

dared to gather together such a diversity of classes.) Only after several hours did I feel able to share the

kindly lent us her hou

same spirit shown by my companions - singing, drinking wonderful Alsace wines, eating, laughing, arguing.

appreciation to Soma (

I had also forgotten that the French make combat, not conversationl It wasn't until they started to sing

introductions and for

nationalistic songs (don't we all at some time in a long evening?), that I allowed my national pride, despite

years of English discipline, to burst forth in a spirited rendering of La Marseillaise.

The

wonderful

decorations are by Pett

An English table would have surrendered at this point, and retired. But the great wine-maker, Leon

James.Peter calmly gt

Bayer, suddenly decided we should continue merrymaking in his vineyards. (May I remind you that it

of chaos in a variety c

was minus 15 degrees outside.) This we did, and there I witnessed the sublime sight of the titled lady holding

strength. Peter's wife

amidst the frozen landscapes of his vines. In explanation he said, 'l'm praying for a frost so hard it will

up her skirts to dance, serenaded by eager butchers. Amidst these gaieties, I noticed M. Bayer kneeling kill the grapes.' I was horrified. 'But Raymond,'he laughed, 'we've had so many good yields that another great year will devalue all our wines.'

He was quite unrepentant when we all met for lunch the next day - a relatively sober affair that ended

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at three, so we were able to pack up our belongings and hangovers and leave for home. And, thanks to my friends' ministrations, this time I really did enter England a better - and truer - Frenchman. Joyeux Noel.

All there MrsP. Bu Dr A. I"angrick,I

s s .

N. ACKNO\(/LEDCEMENTS

$ pirstly I mustthank Alex MacKay,a giftedyoung F

someof the many props. I am also very grateful to

I New Zealand chef, who has worked with me

the Earl of Lichfield, for the portrait on the front of

before, and who has recently returned to help as

the book. All the photographsare stunning.

course director of L'Ecole de Cuisine. He has

At Le Manoir,ElenaGiacomelli,my assistant,

assistedme in developingthe recipes,and coped

has beencoordinatingthe wholebook operation,

with the cooking and styling of food for the

as well as running my workinglife. A big, big

photography.

thank-youto her, and also to Clive Fretwell and

I am also immenselygrateful to SarahGoodsell

BenoitBlin for their expertiseand ability to answer

and JessicaDove.Sarahis in chargeofthe flowers

all mannerof questions.I owe an enormousdebt

at Le Manoir,and she designedthe arrangements,

of gratitudeto my prize-winningsommelier,Henri

Christmasrings, swagsand garlandsin the book.

Chapon,for all the wine suggestions.He has an unerringpalate,and encyclopaedicknowledgeof

Jessicaruns Partymaniain Oxford, and her partyorganisingskills werethe inspirationfor the table

his subject.

decorations,from clothsto bowsto baubles!Shealso

I shouldalso like to thank Felicity Bryan, my

kindly lent us her housefor a day'sshooting.Much

agent, who allowed her beautiful house to be invaded for a day's photography.At Headline,

appreciationto SomaGhoshfor helping me with the introductions and for correcting my English. The wonderful photographs of food and decorationsareby PeterKnab,ably assistedby Nigel James.Petercalmly got on with it amidsta modicum ofchaosin a varietyoflocations;he wasa towerof strength.Peter'swife, Diana, also helped us find

Susan Fleming, Liz Allen, Alan Brooke and Design/Section have contributedtheir various expertises. Many thanks to Villeroy & Boeh for lending us all the glorious china. We thank Waitroee for havinggivenus mostofthe ingredients.

All rhe rccipes have been testedby ex-$tudentso{Le Manoii eookery schoel:; ,1,, Mrs P. Budd, Mrs D. Cave,Mr T.D. Dampney,Mr and Mrs I. Fogg,Mrs C. Haynes, Dr A. langrick, Mr and Mrs M. Iennard, Mr B. Pearson,Mrs S.D. Picket, Mr and Mrs T.J. Pitts.

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A ND QL IA IL 'S E CC AND/ O R P E S T O A ND COA T'S CHE E S E

so long as )ou coner their surfaceswell u,ith oil. Mqkes 76 canap6s

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CRAB A

Cook the quail's eggs for 3 minutes in boiling water. Once With a butter knife, spread the tapenade over eight of the

CRAPEFRL This mixture is perhups a liUle Christmas time, bul its ttonderfui

cro0tes, but only covering half of each. Peel the quail's eggs,

richness of some

rinse under cold water, then cut in half and pllce one on top of

Y ou c an us e l hi s mi x l ure i ns c uer

each cro0te on the opposite side to the tapenade. Sprinkle

leaaes as suggested belou., or per

paprika over to garnish.

Makes l

Keep the leftover tapenade in a jar in the fridge, covered with olive oil.

These can be macle ueeks in atluunce.

l00g aoked

I large shalbt, peeled

The cro0tes Thesema1'be made u day or two hefore needed, und kept in an airtight container.

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The topping must be put on no more thun. I hour before,

i) segm.entspink grape.fruit, r:h

r=.'.:'.':":::.G

6 corianrJer L

In a food processoror mortar and pestleopur6e together the basil,

or the crotles uill soften.

solt und ca

pine nuts, olive oil, garlic and lemon juice until you have a rough paste. Seasonto taste.

I6 slicesbaguette, cut slightll on the bias

Mi x al l the i ngredi ents

Spread rin to the remaining eight cro0tes, arrd top with a slice F OR T HE

T APENADE

AND

QUA IL'S

EGG

TOP P IN G:

of goat's cheese. Keep the leftover pesto in a jar in the fridge, covered with

TO FP I N G

using a food processor or a mottar and pestle.

ahead: The tapenade ancl pesto

EGG

AND

cooked, run under cold water until completely cold'

tttu u,ill need, but both are able to he kept perfectlf in thefridge

Planning

T APE N A D E

Pur6e the olives, anchovies and.olive oil to a rough paste, either

This recipe giues you more krpenude ond peslo thon

THE

QU AIL'S

CRO[JTE S \(/ITH T A P E NA DE

$ $ $

F OR

b\.

50g stoned black olit:es

l0ntL t,irgin oliue oil

2 onch,ouies,rinsed and finely chopped

4 quaiL's eggs

olive oil.

popriku to garnish

VAR IAT IO N S

These cro0tes are completely neutral in flavour. Yqu can thereFOR

T HE

PEST O

AND

GOAT ' S

C H EE S E

TOP P IN G:

50g hasil leates and slalks

juice oJ'I small lemon

20g pine nuts

B small sLicesof1'our preferred

t t. ,t +' ^t) m t o n te o tl

goat'scheese

l garlic cloue, peeled

soh and pepper

do Parma ham and melon, salmon tartare, cauliflower pur6e whatever you fancy.

R B'S

F OR T HE

CROOTES

Preheat the oven to I40"C/27S'FlGas

Bake the slir:es of baguette in the preheated oven until lightly browned and completely

fore top them with whatever you desire. PAt6 springs to mind, as

dry, about 5 minutes. Set aside.

N O TE

Try and get the crofttescompletelydry. This will keepthem crunchyunderyour toppingfor an hour or so.

cayenne pepper.

togeth

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Dir itlc a pulse

the t lllr shupt'.

l rt ' t n t ' e rt a rrt r p re s s

s $ s N

$ N

$$ $ .

t CA RA ME L IS ED O NI O NS I N

N Ie Ols Es T y L E

$ -

This onion mixtureforms theflarcurful basisfor tu'rt and and Prawnsuith CaramelisedOnion^s cunapds,PissaLadidre Youcan alsoput it in tartlets,or spreodit on croircs. Sesame.

lllakes 2O canap6s Plonning oheqd: This mixture keepsextremelywell,

Preheat the oven to IB0'C/350"F/Gas 4. Cut 4 x lcm strips from the side of the pastry sheet then cut

VECITABL

the remainder in half lengthways. Brush a little egg wash along each long side of each large sheet then attach a lcm piece of pastry on each long side, making two little walls. Brush the tops

A SI A An easl to prepere mixtu.re

of these walls with a little more egg wash.

uersatile enough to be us,

Spoon the onion mixture down the middle of both pastry bases'

Mal

being careful not to go over the walls. Cut each of the anchovies and the olives in half lengthways and use as decoration. Bake in

Planning

the preheated oven for approximately l5 minutes. Cut each into 6 pieces.

20,

up to 3-4 da1'sin theJridge.

$ .

20ml groundnut oil B00g onions(6009 peeledweight), peeledandfi'nely sliced 2 gurlic cloaes'peeledand'fi'nelysliced

$ .

$ $ $

In a medium pan, heat the oil, then cook the onions and garlic with the sugar over a low heat until soft and transparent, about 10 minutes. Raise the heat and continue cooking until you have

h} .

50g euch ol leek, celery ant 50g cucumbe

H. P RA WNS \ (/I T H C A R A M E L I S E T ) O NI O NS A N D S E S A M E

.y'iquanti1

This can be cooked in adurnce' cut Qnd then

reheated. It is aLsouery pleasant at room temperoture. 3009 puff pastry, rolled to a rectangle approx- 30cm Long, I0cm nitle ond Smm thick, arul chilledJbr I hour I egg, size 3, beaten (seeabot:e),cooled '!Aquantitl'Caramelised Onions in Nigoise S4'le 4 onchouies I oliues

Heat the grapeseed oil in

lllo,kes B canap6s

the leek, celerv antl t'aI m i n u te s. N o r ,r 'a d r l l h e <

B prowns, shelled exceptfor the toil

seeds, and fn' for a further

Caramelised Onions in NiEoise Stlle (see aboue left), cooled 2 loblespoonssesome seeds

and soy sauce to thitrker co n sta n l l y.Ta ke th e m i xt

sesomeoil 2 tablesuoon^s

Be sure to cook the mt: the cornflour, or the ttste I e\

lWakes 72 canap6s aheod:

I leo.slnonrorn Itt

ginger and garlic antl t'ook

P IS S AL A DI E RE

Planning

I table

You will need some toothpicks to shape the canapis.

seasoning.

I garlic ,'lore.

a dark brown caramel colour, about 3-5 minutes. Taste for

$ ,

1 tinr piece freshroot,

N O TE

X. Thepastry mustbe uell restedin thefridge, otherwiseit nill shrink.

sah and pepper

RB ' S

castersugor I tabLesPoon

ahead: The m Corer u'ell

Shape the prawns into crescents. Stuff the centre of each with a teaspoon of the onion mixture then press a toothpick through from head to tai l so they keep thei r s hape. R ol l i n the s es ame s eeds unti l compl etel y

PRAW]

coated. P an-fry for I mi nute eac h s i de i n the

sesame oil, then drain on absorbent paper and serve. A gai n, these may be p repared i n adv anc e and reheated but

You will need eight

they must not be refriserated. Planning

ahead: t then

$ .

r\. cut )18 )o f )ps

nto

I/t quantity Vegetable.rrr;:":::

Asian Accents(seeleft)

An easyto prepareminturefull offine ind.iuidualflaaoursthat are uersatileenoughto be wed in many dffirent ways (seebelow).

ri n

(Saooy) 4large cabbage ,leaues sal,t

V E C E T A B LE MIX T U RE VITH A S IA N A C C E NTS

â&#x201A;ŹSo

ies

B large tiger prawn"s,shelled,exceptfor the tail

Illakes 76 canap6s Planning ahead: The mixture can be made2 days in aduance. Couerwell and. keepin thefridge.

,ill

1 tiny pincefresh root ginger, peeled.and zteryfincly diced 1 garlic cloue,peeledand ueryfinely diced. 50g eachofleek, celeryand carrot, cut into asfi.ne stips as possible 50g cutumber,cut into similar fine strips I tablespoonpumpkin seeds

Heat the grapeseed oil in a medium frying pan or wok. Add the

minutes. Now add the cucumber, beansprouts and pumpkin seeds, and fry for a further 30 seconds before adding the comflour d

and soy sauce to thicken. Cook for 30 seconds more, stirring constantly. Take the mixture out of the pan and leave to cool. . RB' S

:ls :le

NOTE

* Be sureto cookthe miaturefor a good,30 secondsafter add.ing the cornflour,or the tasteof th.ecornflour will ouerpouerthe rest.

!r. P RA \/ NS IN C A BBACE You uill needeight woodcntoothpiclas for theseprawns. Malces B cannp6s

pick lenghways through each ofthe prawns. Spread a teaspoonful

ofthe vegetable mixture along each piece ofcabbage. Place the

press tightly. Pan-fry in hot olive oil for I minute on each side. R B'S

N OT E

Obuiouslyyou will haoeafair amount of cabbageleft, only haaing remouedfourleaues:include it as a gamishfor your main course,either buttered,or stuffed.with som,eextra stffing. h\.

CHRI S T MA S CRA C K E R S lllakz-s B canap6s

ginger and garlic and cook without colouring for 30 seconds. Add the leek, celery and carrot and stir-fry for approximately 4

30g bearcprouts I teaspooncornflour or arrouroot mixed with I teaspoonsoy sau.ce

rectangles approximately 8cm long from the leaves. Push a tooth-

Blanch the cabbage quickly in boiling salted water. Cut eight

prawns on top of each with the tail sticking out a little. Roll up and 20rnl grapeseed,oil

Plnnning ahead: May be three-quarterscookedI-2 hours in adaance,then reheatedin the ouenwhen need,ed. 4 sheetsoffi,lo pastry I egg, size3, beaten 1/zqtnntity VegetableMixture with Asian Accents(seeaboue) 16fat chiues,blanched.forl0 secondsin boiling water and refreshed 1 tablespoonpumpkin seeds Preheat the oven to I80'C/350oF/Gas 4.

$ .s $

$ $

s .

$ $ $

Cut each sheet of filo pastry in two. Brush each filo piece with a little egg wash. Place a spoonful of the vegetable mixture towards the centre at the bottom ofeach, then roll into a cylindrical shape. Be sure to leave a little extra at the sides to tie. Pinch the sides to make a Christmas cracker shape, tie with the

Planning ahead.: May bepan-fried I hour in aduarrce,

chives and trim the ends. Brush with egg wash again, sprinkle

then reheated.in the ouen.

with pumpkin seeds and bake in the preheated oven for 6 minutes.

* .

ri $ tt '

s .

$ .

,b $

L\. P RLJNEA ND B A CON O N P L I F FP A S T RY

Makes B canapLs

broccoli and shallot until the eight toothpicks are full. Now marinate them with the lime juice, coriander, 50ml of the peanut oil and

The crab tartare on page li

a little cayenne pepper for at least 6 hours, and up to 36 hours.

diced'iucumber and raw fe

Planning ahead: Thesecantbefrozen and then cookedfromfrozen. IJ youfreezethem, honeuer,you must restthepastrJ.in the fridge beforehandfor half an hour or so.This letsthe pastryrelax beforefreezing, which is uital.

'presents' up with 2 chives

When ready, heat a medium frying pan and heat I tablespoon

Again you can use just about anything, especially in summer, when you could ally pravrns with roasted peppers, or mussels

2009 puff pastry,rolled to 7-Bmmthick, und left to restJbr 30 minutesin thefrid,ge

with cherry tomatoes and basil. In winter you could have small

Preheat the oven to lB0'C/350'F/Gas 4.

Roll the prunes inside the rashers of Jracon, and press them tightly together. Next brush the pastry with the beaten egg. Place

pieces of beef with wild mushrooms. It's up to you.

Mah Planning

'h largc Smoked salmon is uery.useful at Christrnas.

Plunning

-x

$ ,$ K

I hard-boiled egg, size 3, roughly chopped

You nill need-eight utooden toothpicks for this conapd.

2 teaspoons drained capers Makes B canap6s

cooketl, thel will dr1 a little when reheated.

I small sltinless chicken hreast, approx. 70g, cut inta lcm cubes '

16 tiny brorroLiflorets

2 Large shallots, peeled and cut into lcm cubes pice 6f ,/, lime

I small bunch chen:il, chol

4 sprigsflat-lea,f parslel, clrcpped '

g 1

These can be made a rlul.irt aduance

B slices smoked salmon, altprox. Bcm squore

ahead:

and refrigerated undg clingfilm.

CHICK E N K E B A B S

they neerl to beful\

B ualnuts, chopped, p

Makes B panap6s

The kebabs mal be coohed in oduo,nce, but since

50g Jresh goa

These 'parcels' look uery special.

sides will have risen, and the pastry should be golden brown.

ahead:

ahead.: Thelt

S L I RP RI S ES A L M O N i , A R C E L

30 minutes, then bake in t\: preheated oven for 6 minutes - the

Planning

C L I C L I M B E R\ X

L\.

the prunes at intprvals along the pastry and, using their size as a guide, cut a leaf shape around each of them. Rest in the fridge for

Don't put theseunder tt

B rashersstreukybacon

The fillingdtan be as varie

each side.

B prunes,pitted

I egg, ,size3, beaten

filling, as would a mixture (

oil. Drain the kebabs, then cook them for about 2 minutes on

VAR I A TI O N S

s s $ s

cayennepepper Make the kebabs by alternating the chicken with the pieces of

$ $ $

Lay the slices of smokr

work surface and place a centre. Fold the slices ov

The traditional namefor pruneswrappedin bacono,ndbakedis angels on horseback. Quitefi.tting, I thinh,for Christmas!

I large sprigscoriander,finel1, chopperl peanutoil

I smo,Llsha,Llot,peeled and.finel1'tliced salt antl black pepper

juice of '/, lemon , 16fut chiues, bhnchedfor l0 seconds and refreshed

Slice fhe cucumber in half .

Ieaving a hollow. Remove a

so that the pieces of cucum

C u t th e r e m o \e d sl i ce o

this with the goat's cheese, > to tasle with salt antl black

b e r w i th th i s a n d sm o o th i n

each half cucumber piece i

reserved pieces of walnut a .

BIue cheese could replacq

Mix the choppedeggwith the capers.parsley.shallot,salt,black pepperano temonJutce: \

crevice with crab. Ifcucum berused.

Lay the slices of smokedsalmon,shiny side down, on your work surface and place a spoonful of the egg mixture in the

CINGEREDM U LLED VIN E

centre. Fold the slices over, making a square parcel. Tie the 'presents'upwith 2 chiveseach. piecesof

Makes about 2.5 litres

VARIATIONS

low mariLutoil and

The crab tartare on page 13 would be lovely as a surprise parcel

2 bottles hnarty red,wirrc (Chil,ean Cabernct Satnigrcn,for instante)

filling, as would a mixture of creamcheese,apple and walnut, or

7 litre uater

,hours.

diced'}ucumber and raw fennel, bound with a little mayonnaise.

I00g castersugar

rblespoon Lnuteson

The fillingfban be as varied as your imagination.

2 cinnamon stblx

RB' S

ilI summer, ' m u ssel s tve small

NOTE

Don't put theseunder th.eChristmnstreeor they will dry out!

2 lemnu, f.n ely slJced. 2 oranges,fincly sliced

I limc,fi,nnly sliced

4 bay leaaes 2 clmtes

50g gratedfresh ginger, wrapped,in a littl.e muslin bag

C U C U MB E R\(/IT H GOAT' S CHEESE Place all the ingredients in a suitable large saucepan, bring to the

Mokcs 76 canap6s Plnnnhry ahead: Thnlecan bemadc6-8 hoursin aduante. I/zlargeEnglishcucumber

boil, then turn down the heat and simmer for 20 minutes. kave

proof glasses, preferably with handles.

S0gfreshgoat'scheese or creamcheese 8 walnux, chapped,plw 4for garnish,each cutinfow 1 small bm.chchcruil,chnpped. exceptfor16 learcsjor garnishing

il. GRAPEF R U IT\/IN E

,oh #d, p"pp", Shce tle cucumber in halflengthwaysoand scoopout the seeds, leavinga hollow. Removea.smallslice of the skin fiom the bottom so that the pieces ofcucumber sit flat. Set aside. Cut the remov€d slice of cucumber skin jnto small dice. Mix

Keepthefl.esh of the grapefruit and tMkE into jui.ce, or serue : jtuit segmcnts, brealefa.st in or in a s;alad. Blnod orangescould, for Aeplare grapefruits in this retipe. lllakes q.bout 2 litres

this with the goat'scheese,choppedwalnuts and chervil. Season to t#e with salt and black pepper.Fill the crevice in the cucumber with this and smoothinto place'with the back of g spoon.Cut each half cucirmberpiece into eight triangles. Decoratewith the reservedpieces of walnut and the chervil.'

I i

[t,

Il' I

VARIATI

black

ON S

Blue cheesecould replacqthe goat'scheese,or you could fill the irovice with crab. If cucumbersare not t3 your taste,celery could. ra berused.

in the pan and, using a big ladle, serve hot in tall heat-

'*r*;';!;::"!"{:-': dry whitewiruo bottl,es

Chop the grapefruit peel and pith rorlghly. Mix with the-sular, and place in jars. Pour the white wine over the top, seal, and Ieaveto maceratefor a week. t To serve,strain into glaeses.

; : : : : : is S it

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r i E i t i i : t j$ i i s s S : : ; s=s

L\.

chopped boiled egg small capers chopped onions sweet H ung arian gher kins horseradish cream A black pepper grinder is essential!

SM OKED SAL M ON \/IT H ITS T RADIT IONAL ACCOM PANIMEN TS

$ $ $ $ $

If you can acquire a whole side rather than pre-

sliced salmon, it is lovely, and very much in the

or perhaps Russian rye bread with some good

festive spirit to slice it at the table. (This will also

, unsalted butter and, if you like, a selection of some

warm you up for the turkey later.)

, of the accompaniments listed on the left:

$ $ $

This should,certainly needno detailed explanation. 4llou 100-1509 of thefinest Scottishsmoleed salmonper person.

Serve a basket of some excellent brown bread

s $ ' $

.s $ .s

x $ .

$ .

COLOUR

COORDI

With a siluer and goLd or hluck the choice of efferts. Try sproy-1nintin, shaped branch or tnig, stripped of

paint, andfi,x it in earth in o pot. 1

orfresh leaueson a branrh or twig.

painted, as well.l You coultl ho'ng I

(an ahernatiue Christmus tree, see could, arrange baubles on the tabk

,'dhdft it4 iR * fr&'"R&

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Lx.

ROAST T L IRKEV VIT H STU FFE D FIC S AND VAT ERCRES S P U R E E

$ .

Seroes B-7O people

generously

. ahead,: The cranberry compote and butter Moy be mad,e up to 3 days in aduance.

Planning

The stuffing May be mad,e the da1 before, as couLd,the watercress purde. The figs Can be prepared a day early, and stuffed as the turkey goes in the ouen.

The turkey As/r the butcher to prepare itfor you, to chop up the neck etc. On the day, it can be cooked and left to rest in a warm place for l-2 hours. Wrapped infoil

. I x Skg bronzeturkey sah and pepper 50ml groundnut oil l00g unsahedbutter

FOR

THE

C OM POTE

CRANBERRY AND

BUTTER:

400g cranberries 1009 casterngar 50mLwater l00g unsahedbutter

FOR

THE

STUFFING AND

FIGS:

l6-20freshfigs 600g coarse-textured setlsugemeot

1509driedfigs, rough\ chopped I 50g shelledwalnuts, roughly'chopped the liuerfrom the turkey, roughl choppetl l50g breaclcrumbs I egg, size.) ground allspice

$ $ $ .

it wilL retain its heat and, rnoisture.

This will giae you plenty of time to mahe the grauy.

M AKIN G

THE

C R AN BER R Y AN D

C OM POT E

lots and cook without colouring over a low heat until soft. Add the spinach and watercress and

BU T T ER

In a deep saucepan, mix together the cranberries,

cook over a fierce heat, stirring frequently, for 2-3

sugar and water. Bring them slowly to the boil.

minutes until it has all wilted. Add the cream, and

Give a little stir, then simmer very gently for I

boil to reduce it by half. Season the mixture well

hour. By this time most of the liquid will have

with salt and pepper, then set aside.

evaporated and the cranberries will have sweet-

$ $ $

ened. Set aside to cool.

S TU FFIN G

Once cool, take one-quarter of the mixture and incorporate it with the butter. Reserve both.

TH E

AND

C OOK IN G

minutes.

TU R K E Y

Preheat the oven to 200'C/400"F/Gas

Rub the interior of the turkey with all the cranPR EPAR IN G

THE

Cook for a further z During this time, ing stuffing. Add th

berry butter. To stuff the turkey, put as much of the

final 15 minutes of t

stuffing as possible into the neck cavity, then fold

At the end of tl

Cut a small slice from the bottom of the fresh figs

over the flap of skin. Now push the rest of the stuff-

so they sit flat. Cut off the tops two-thirds of the

ing, except for about one-sixtho into the body

turkey from the oven on a large dish and I

way up, and remove half of the interior. Set aside.

cavity. Truss and seasonthe turkey well whilst still

warm place until ne

To make the stuffing, simply mix all of the

on your work surface; if you season when in the

$ $ $ .

ST U F F IN G

F IGS

ingredients together, adding the reserved flesh of

roasting tray, the sauce will be too salty.

MA K I N

the fresh figs. Seasonwell with salt, pepper and

Chop up the neck of the turkey and put the

Pour off most of the

allspice. (To check the seasoning, make a small

pieces across your roasting tray. Pour the oil over

the remainder and

patty with some of the stuffing. Pan-fry it and

these, then top with the turkey. Rub the butter all

water and, stirring

taste.)

over and cover everything rvith tin foil.

Add the brown chi

.s $

AN D

minutes in total. Remove the foil after 40 minutes,

boil and simmer fr gravy through a sier

and turn the oven down to 180'C/350'FlGas 4.

well to taste.

Roast in the preheated oven for I hour 40 C OOKIN G

THE

W AT ER C R ESS

PU R EE

Melt the butter in a large deep pan, add the shal-

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RAYMOND BLANC'S CHRISTMAS PLIDDINC

$ .

$ $

Fills 2 x I litre pudding basins or I x 2 litre basin

s s.s s

Planning ahead.:The pudding(s)Can be mad.e 4-6monthsin adaanceiJ kept in a cool rlark pktce. The Armagnac butter Can be made I or 2 days beforehandand chilletl.

. 2509 each of raisins, cu.rran6, suhanas, brow n breadcrumb s and brown sugor 75g nibbed, almontls I Bramley apple, cored and fine\'chopped grated zestandjuice of I lemon and I oronge 4 eggs, size 3, beaten 1009 candied peel, chopped 5 0 g wh o le m e a lflo u r I teaspoon Chinesef.aespice pouder l00ml Armagnac 250g aegetable suet

FOR THE

A RM AGNAC BUT T ER:

I 50g unsahed butter 75g icing sugar 4-B tobLespoonsArmagnac (d.epending on the spirit of Christmas you uant)

SERVE:

Armagnactoflume

PR EPAR IN G

THE

PU D D IN G( S)

Prepare your basin(s) by greasing them well, with

fi'om the basin(s), wrap well with clean greaseproof paper, and store in a cool place until needed.

extra butter, then lining the bottom(s) with greaseproof paper.

M AKIN G

In a large bowl mix all of the pudding ingredients

together thoroughly.

THE

A R MA G N A C

B U TTE R

With an electric whisk cream the butter until white. Beat in the sugar gradually. Add the

Fill the pudding basin(s)to lcm below the rim.

Armagnac little by little. Beat it in thoroughly, and

Now cover with a r:ircle of greaseproof paper

should the mixture show any sign of curdling do

followed by a larger piece of foil. Tie this around

not add all of the alcohol, as you can pour it over

with a piece of string, but loosely so that there is

the top of the pudding when serving. The butter

room for the pudding to expand.

should be white and foamy. Refrigerate until

$ .$ $

needed. C OOKIN G

THE

PU D D IN G( S)

Steam the larger pudding for 5 hours, the smaller

R EH EAT IN G

AND

SERVING

ones for 3%-4 hours. Ifyou do not have a steamer,

Reheat the large pudding by steaming it for about

cook the pudding(s) on a wire rack in a pan of boil-

2 hours, I hour for the smaller ones. The longer

ing water. Make sure that the water boils

you steam them, the darker they will become. Turn

constantly, and top it up occasionally.

the pudding(s) out on to a serving dish, and deco-

steamer and leave to cool. Remove the pudding(s)

$ $ $ .

Once cooked, remove the basin(s) from the

rate with some holly. Heat and flame a ladleful of Armagnac, pour over the pudding and serve with the Armagnac butter separately.

V A R I A TI O N

You c:anuse rum or brandy instead of the Armagnac in the pudding and in the butter.

WINE

'['heChristrras pudrling alread,v hassomespirit with it, sowhv notjust enjoyit by itself.

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x$ ss 2009 chicken liuers, light in colour, uith all traces <tf gaLL bLadder and sineu rentorerl 2 eggs, size3 2009 unsahed burter, melted and slightlt t,ooled I teospoortsah '/: teaspoon ground u'hite pepper bOg lorgt nti.sirts

FOR THE

REDUCT ION: l00ml uhite ulne l0hnl

port

I shallots, peelcd and Jinelr slit'etl 1 garlic clore, peeLetl andJinely sLiced

F OR

SEAL ING

T HE

PAT E:

50g clarif.ed butter, melted

lT$ SMOOTH CHICKEN LIVER AND RAISIN PATE

$ .

$ $ $ $ $ .

b $ .\

.'$ t{

a t th e to p o f e a r .hm o u l <1 .

Plar:ethe moulds into a dee6 cold water to reach two-thirds

moulds, then cover r,vith foi the chicken livers until smooth. Add the port-wine

prelreulerlor en ftrr30-40 minu

reduction followed by the eggs, the melted butter

is cooked. Push the blade of a

with the sliced shallots and garlic until it is about a

than finally the salt and pepper. Pass through a fine

centre; if it comes out hot and r

third of its original volume. Rernove from the heat

sieve.Set aside.

If not quite lirm enough, cook I

PR EPAR IN G

THE

R ED U C T ION

In a deep saucepan reduce the white wine and port

and pass through a fine sieve, pressingto extract the maximum of juice from the shallots. Set aside to cool.

b $

the <'hit.kenliver mixture over

Planning aheq.d.:This is nn ideaLbeginning to o meaL.It can be mude u1tto 3 days in uduance.

.s $

Divide the raisins betweenthe

Fills 5 x TSOmlmoul.ds

$ $ .\

but tea t,ups (so long as they ar

Remove the pAt6 from the C OOK I N G

TH E

P A T6

Preheatthe ovento I40"C1275'FlCasl. M AKIN G

THE

PAT E

In the bowl of a food processor or blender, pur6e

Line up five round moulds. Small 7.5cm

bain-marie, then seal with t h u l te r l o p r e r e n t d i sco l o r a ti o refrigerate until needed.

ramekinsor oeufssur plat dishesare ideal for this, SERVINC

ffi L*7

Servelrom the moulds, a(:com made from hazelnut or walnut

d e si r e , a l i ttl e sa l a r l tl r e sse < wine vinegar.

V A R I A TI O

You r:oultl put the raisins on

cookerl,and glazel-ith the t'la

R B'S N OTI h\

Th e l e tl u r l i o n Tl te r ci r t,

rerluced to int e nsifl' t h eJltu; o ur nk'ohol.. h\

C<xrkingthe pAt6Be tert'c

temlxreture, rLsthepdtd shoukl be at too high o temperatureil ttill then, once coLd,becomegrain]' moke surethe water in lour ktin-t up the side.sof 1'our moulds dur dirett heot u,ill make the pdtd cu

but tea t'ups (so long as ther: are ovetrprool)will tlo.

$ $ $

Divide the raisins betweenthese moulds then pour the r:hicken liver mixture over. Leave a little spa<:e ut t he t op of eac h m , , ulr l. Place the moulds into a deep trav. pour in enough

t:old water to reach two-thirds up the tlepth ol'the

moulds, then cover with foil antl cook in the e pol't-$-ine

pr-eheaterloven for 30-40 minutes. Check if the pAt6

: l t et l b ut t er

is cooke<|.Push the blade of a small knife into th"

'ough a fine

centre; if it comes out hot and dry the pdt6 is rearly. Ifnot quite firm enough. cook for a little longer. Remove the pAt6 from the oven and from the bain-marie, then seal rvith the melted clarilletl butter to prevent disr:oloration. Leave to cool, then

ra l l 7 . 5 t : m

refrigerate until needed.

eal f<rrthis, SERVING

Sen'e from the moulds, accompanierl bv some toast rnade from hazelnut or walnut brearl and, if vou so r les ir e. a lit t le s alad dr es s ed wit h w a l n u t o i l a n t l wine vinegar.

You r:oulrl put the raisins on top o1'the p6t6 ont:e cooketl, anrl glaze with the clarified lrutter.

RB' S

NOTES

The reduction The nine ond port need to he

reducerlto intensiJj'theflat:ours and to rcok out the ulcohol. h\

Choosea light, fruity, dry red wine from the loire, madewith CabemetFrancgrapes, to accompanythe pAtCthe tanninswill be softenedby the mouth-filling smoothness of the pAt6,and the fruit of the wine will nicely matehtheraisins.

$ $

s $ s $ -s

CANDLE

Cooking the pAt6 Be aery carefuLuith your ouen

tempereture. ru the pdtd shoukl be uen. smooth. If cooketl at too high e temperoture it L,ill ri^selike a soufil,eorul then, once cokl, becomegroinl. and un,pleusant. Also moke sure the water in ytur bain-marie comest:uo-thinls up the sidesof rour moukls during the t:ooking tirne: direct heot u.,ill make the pdtd curdle.

FL O W E R P O T

You cou.kl use.fl.onerynts u,it.h

VARIATION

WIN E

b $

s $ .\

$ $ $

,b $ .

$ R

t undLe.sos tuble rentrepiecet. Glue a church contlle into u I Scmflotrerpot, then orrurtgc holll' utd olher it,emsoround (here artificial holly. cnd m in iat u re I erre (o t t u polri,' .11)lt t'orild use tin' cones).Phtte ribhon uround t,hetop of the pctt just ttntlemeuth the holly.

./inishing off'uith a bou. Thinner carulles can be.fixed into oa.sisitt the pot.

'N.

f.l

\/ITH POACHEDSALMON AND SHELLFISH SOFTENEDLEEKS,BOK CHOY AND FRTSHPASTA

s s .

4 pieces of salmonfiLlet (pat:d), approx. 150-l90g, and ubout 2cm thick 24 cockles, uashed 24 mussels,u,ashed ctnd bearderl saLt and pepper 2og ginger. slire,l into 4 lengthuals lt) 1 m l wh itc n in e 2 sprigs rosemarJ'

FOR THE GARNISH

VEGET ABL E AND

PAST A:

4 large leeks, white part onll', well nashed, approx. 2509 2 heuds bok choy 50g unsuhed butter 200m1 a-arer l00g fresh pustu (farJalLe wouLd be excellent), blanched (see aboue) arul refreshed

$ $ $ $

s $ $

ss s $ s s

$ '

For 4 people Planning

ahead: The shellfish May be prepared ond put in u pan with the so.lmon,nhite nine and aromotics before the beginning of y'our meal.

The leeks and bok r:hoy Can be cooked in adlance and reheuted. Once coolrcd, they should he cooled quickly in a boul ouer ice. The pasta May be blanched - which means airtuaLll cooked - a day before, and reheated at the lust minute.

C OOKIN G AN D

THE

SALM ON

SH ELLF ISH

pieces of salmon, still topped with the ginger, and keep warm. Put the juices from the shellfish back on the heat

Take a large saucepan with a lid, and scatter the cockles and mussels across the bottom.

and remove the rosemary. Add the pasta and bring

Seasonthe salmon with salt and pepper. Top

back to the boil, then add the walnut oil, the sugar

each piece with a slice of ginger. Place the salmon

and some pepper, and boil once more. Pour the sauce

in a single layer acrossthe top of the shellfish. Pour

and pasta around the salmon and serve.

over the white wine and add the sprigs of rosemary. Top with the lid, then cook over a fierce heat for

V A R I A TI O N S

approximately 5 minutes. AII of the shellfish should

Sea bass, turbot or brill would be lovely cooked this

have opened and the salmon will be three-quarters

way. Oysters and theirjuices could be added to the

cooked. Turn off the heat and leave to rest in a warm place with the lid on for another 5 minutes.

sauce at the last minute and just warmed through. If doing this, do not add any salt beforehand.

PR EPAR IN G

GAR N ISH

VEGET ABLE

If you cannot find bok choy, spinach or rocket

THE

could be used. Olive oil could replace walnut oil il you prefer.

Cut the leeks into thin slices. Discard any flaccid outer leaves of the bok choy and cut each into six lengthways.Put both into a deep saucepanwith the

RB'S

N O TE S

then leave to boil rapidly until the leeks are soft,

Raw shellfish Chechthat thel are all tightly closed.Ifnot, giae them a light tap, and ifthey do

about l0 minutes. Seasonwith pepper and set aside.

not closeof their own accorddiscardthem.

butter, water and I teaspoonsalt. Bring to the boil,

F IN ISH IN G

AN D

SER VIN G

The best plates for this dish are large deep soup plates. Cover the bottom of these with the leeks, bok choy and shellfish. Top this with the

Cookingthe salmonIn this recipeit is cooked metlium so that it retains its moistureand all its

Shouldyou like it more wondcrfuljuicesand,flaaour. cooked,alter the initial cookingtime accordingly.

$ .

$ N

le.

ll'.

illl(l

h e h eal J b r in g , - slrg ar' e s a u('('

The flavour of the salmon

will makea goodmarriage

$ $

:erlt h i * I to the rrou g l r .

.1. r - o ('K( 'l

p leler'.

.s s $ s s s .

. tig ht l . t t h et d o

$ cooA'etl

t.oLl irs il nutre n gl!.

s s ,

W IN E

and othershellfish with an Alsatianwine, preferablyfrom a Tokay-PinotGris.

'N.

The cranberry pudding needs a rich rather than a sweet wine. Try a sweet red such as a Mavrodaphne of Patras (from Greece), or a Califomian Black Muscat (made with the red variety of Muscat called Muscat de Hambourg).

I 50g unsultedbutter I 50g custersugur 3 eggs, size3 2:l0g plain llour l59 bukingpowtler Jinely gratetl zestof 2 lemons ntilk 2 tublespoons

THE AND

TOPPING GARNISH:

400g

cranberries

i)00g coster sugar

l50ml rubl port

SERVE:

200m1whippingcreern. uhipped to soJipeuksu,ith tt essence fen dropsoJ'uaniLLa

For 4 people

Planning ahead: The cranberry compoteMake it (rt Leosto dul beJbreto allon the berriesto macerute. The entire pudrlingMoy be mudeo duy or two in udtonce.At the beginningof your meal,put in a uann steambath you couLdrelrcaton Lou:in the microwate. to reheotsLLtuLy so it is reutlyJitr desserttime. ALterruuiueLy,

$i .

$ .

$ '

FOR

CRANBERRY STICKY TOPPEDSTEAMEDPLIDDINC

\,vINE

5} .

PR EPAR IN G AN D

THE

T OPPIN G

GAR N ISH

Bring the sugar and 100m1 of the port to the boil,

shoukl Imil during the full cooking time and remain a third of the way up the outside of the moulds. Top up if necessary.

then boil for I minute. Add the cranberries. turn

Remove from the steamer, and allow to sit for a

the heat to its lowest setting, and simmer for I

few minutes. If using immediately, turn out; if not,

hour. The cranberries will be soft. sweetened and

leave in the moulds until needed. A good test to see

the liquid syrupy.

if they are ready is to insert a small knife in the

Spoon half of the cranberries into four pudding

r:entrel it should come out clean.

moulds (basins of about 200m1 volume). Add the

50ml of uncooked port to the remainder of the cranberries antl refrigerate to use later as a

'furn out the puddings and tlecorate with the

garnish.

reserved cranberry compote and perhaps a sprig of

SERVING

holly. Serve with the whipped cleam on the side.

-s $

PR EPAR IN G THE

AN D

C OOKIN G V A R I A TI O N S

PU D OIN G

Cream the butter and sugar together until a light

You can flavour the mixture with mandarin or

straw colour. Beat the eggs together anrl pour into

orange instead o{ lemon. A vanilla custartl would

the butter mixture in a slow stream whilst still

be excellent served with the pudding.

beating. Sift in the flour and baking pr,rwder,lbld-

the lemon zest and milk.

ing carefully in order to avoid forming lunrps. Add

the top ol the cranberries. Smooth the sur{at:eand

cover with a round of greaseproof paper. F-astena

$ N

Spoonthe mixture into the pudding basins over

piece of foil with string over the top, leaving a little slack to allow for the pudding to expand. Place inside a saucepanwith a tight-litting lid

.s $ .

on top ol a wire rack or a couple o{ {blded t:loths. Add water to come one-third up the height ol the basins. and steam for 45 minutes. 'Ihe water

RB'S

N O TE S

Planning aheaclIf reheating the puddings, leaue

them in the mouLdsuntil neetledso that they do not get damaged. bT' The pudding batter Do not be tempted to add more milk, us it should be of a dropping coruistency. IJ'you utld too much milk, the puddings will rise too much cluring the t:ooking and fttll in the centre afternLrds.

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;.-\-

ESCABECHE OF SCALLOPSVITH OLIVES, FENNELAND CORIANDER

pan-fried before being mar

For 6 peopl.e

Planning

3 m,ediumshallots,peeled andfineLy sliced 2 medium carrots,peeled andfinely sliced l50ml orangejuice 7Smllemonjuice 1 small bunchfresh coriandcr, chopped

F OR

THE

FENNEL

OLIVE

AND

GARNISH:

2 J'enneL bulbs,u,ashedand rut in Jine strips l00ml extrauirgin oliaeoil juice of I lemon lB smaLlbLackoliaesin oiLand herbs,stonedand haLued sah and.pepper

FOR

THE

CORIANDER PUREE:

20 g fresh coriander, leaues and stalks juice of '1 Lemon 50ml oliue oil

s $ $ $ $ $ $ $

s s

The finished dish May be assembled 2 hours in aduatrce and kept in a cool place. M AR IN AT IN G

$ $ .

SC ALLOPS

jr4t

them flat in a tray. Blanch the shallot in boiling water for 2 minutes, then rinse under cold running water. Drain well, then add to the scallops along with the carrot. Bring the orange and lemon juices to the boil and pour them over the top of the scallops. Sprinkle the chopped coriander over this, and leave to marinate for at least 12 hours, turning occasionally.

____--* PR EPAR IN G

THE

OLIVE

F EN N EL

AN D

GAR N ISH

Mix the fennel with the olive oil, lemon iuice and halved black olives. Seasonwith salt and pepper. Set aside.

M AKIN G

THE

C OR IAN D ER

PU R EE

Pur6e all of the ingredients together in a food processor,or pound in a mortar and pestle. Season to taste, and set aside.

SER VIN G

Make little piles of fennel and olive in the middle of six plates.Arrangethe scallops,roes,shallot

.s $

THE

Cut the scallops in half. Slice the roes thinly. Lay

ahead: The scallops Must be prepared at least a day in aduance.

The fennel and olive mixture May be prepared 2-3 hours in adaance.

$ $ $

Basil or parsley could and celery the fennel.

9 mediumfre sh scallops, pLusroesif auailabLe

VARIAT

The scallops could be ret sardines, but both of these

and carrot around.Spoonthe scallop marinade over and drizzle a little coriander pur6e over everything.

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ffi

r\. RAYM O ND BLANC' SC A M E P I E

$ ,

Sen:es B people

Planning

H .'.s

ahead;

generously

The game Ask your butcher to prepare the game, and to remoae the Jleshfrom the bone. The game stew May be made 2-3 d,ays in aduance.

The pastry May be rolled out, left to restfor 30 minutes in the fridge, then frozen. The pastry mo,y be put on the top ofthe pie, glazed' and the pie put in the ouen about 25 minutes before you serDeyour starter.

1 x 9009 haunch of ueruson, cut into Scmcubes I x 7509pheasont,cut into B pieces

1 x 7509 wild duck, cut into B pieces

l00ml groundnut oil

2 heaperlteaspoons tomatopaste 50g plainflour

I bottle Cabernet Sauuignon 2 carrots, peeled and cut into 2cm cubes 3 onions, peeled and cut into 2cm cubes 3 celery sticks, peeletl and cut into 2cm cubes I 5 juniper berries and I 0 black peppercons, crtuhed and tied together in a little cheesecloth bag 2 bay leaaes I large spig thyme

FOR

THE

PASTRY

s .

$ .

$ $ $

TOPPING:

5009 boughtpuff pastry I egg, size3, beaten

GAM E

marinade by half. Removefrom the heat, and add

cover, then cook in the preheated oven for 2Yz-3 hours,stirring occasionally.

thenadd the venison,pheasantand wild duck. Stir

When cooked,the meat shouldbe tenderbut moist. Season to taste with salt and pepper. Sweetenslightlywith the redcurrantjelly. Remove

again,then leave to marinatefor 24 hours, stirring

the packetof spicesand the herbs.Setasideto cool

approximatelyevery6 hours.

completely.

the vegetables, herbsand spices.Give a goodstir,

1-2 tablespoonsredcurrantjelly

M ARINADE:

THE

In a large deep pan, reduce the red wine for the

sah and pepper

F O R T HE

M AR IN AT IN G

s .

C OOKIN G

THE

GAM E

Preheat the-oven to 120'C/250"F/Gas

PR EPAR IN G

Yr.

Strain the meats and vegetables through a colander into a saucepan, being sure to keep the

TH E

P A S TR Y

TO P P I N G

Roll the puff pastryinto the shapeof your dish, but it shouldbe at leastScmlargeron eachside.Once rolled, leave to rest for 30 minutes in the fridee.

wine as this will be the base for your sauce. Pat the venisono duck, pheasant and vegetables dry between two cloths, or on kitchen paper. Heat a large cast-iron casserole with half the groundnut oil and fry halfofthe meats until dark

F IN IS H I N G

AND

SERVING

Preheatthe ovento 190'C/375oF/Gas 5. Put the cooledstewinto an attractiveovenproof servingdish. Brush the edgesofthe pastrywith a little ofthe beatenegg,and placeon top ofthe meat

brown. Lift the meats out of the casserole into a bowl. Drain the fat out ofthe casserole, and add a little water. Scrape the juices off the bottom of the

dish to cover.Pressthe pastrywell on to the sides

casserole into the water, and pour over the first half of the meats. Wash the casserole. Repeat this

the top well with the remaining beaten egg, and bake in the preheatedovenfor 40 minutes.

process with the remaining oil and meats.

of the dish to ensurethat no steamescapes.Brush

Servewith someMashedPotatoes(seepagel4l).

Now return the meats to the casserole with the vegetables. Add the tomato paste and stir for I minute, then add the flour and stir for a further

V A R I A TI O N S

minute. Pour over the red wine and a little water just to come to the level of the meats, and add the

Wild boar could be usedin place of venison,hare in place of the birds. A simpler and easierway to preparethe dish would be to cook the pastry sepa-

herbs and spices. Bring all of this to the boil,

rately,then heatthe stewand put the pastryon top.

RB'S

|lI' Puff pastry There is ready-madePuffPastrYa you time.

hq' Marinating the game still tepid (not hot). This the flauour of the wine actil)ationof aromas.

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r 1 rol l l t l t rrc lrl

1.. & i

t l o l l r r'. irlr'.

,. \

( ' ill) (':. l ll Us lr

llll('s.

t ' lra gt.

l ll ).

Conrasor Cdte-Rdtie" u'ill rnatr:hthe gamev

u illr ir

I e t t i 'gg, lrrrrl

the norlh. such as a

RB' S

NOTES

Nl l)rr1[ lrastrr 'l-herai.s ltlertl.t of goo(!-(!tIulil.\ (n uil(tl)l(" rchith trill .sttrt' r((t(1.\'-nt(r(le ltrLf.flttr,str.t ) ou linl( ' . Nl

\'lalinatirrg tlrt' ganrel)o tlti,srtltil,slrltc tt trtc r,r

.still tcltid (rtot lto! ). Thi.shellt,stlte ltcrrelrrt!iortof'

D l r i ng tl rt' ganrt' I! i .s rer.t i ntl xn'!trrtt I tt dr.t the -\ gunte ntc(r[.\ rcal I" o!l tenri .se !l te rrtoi .sttLrt'tri l I l orc c r tl te l errtl x'rttture of !he l tttrt. tl ttr,s not l tntri rti rtn (norrgh

l tert! l o l trorrrt l ha ntettl prol tcr l .r.77rr,s

Itrorcrri rtg i ,s rcr.t i ntl tttrl rttr!^.fi tr i l rri l l to rtl ri l urtc

' \ ,

Ittrgel .t to tl te.fi rtri l ttr.sterrnrl t ,tl orrr rl l l te .v tut e.

I lt e. f lt r t ' or t r of t lt e r c ir t e.t t nt l r t l s o l t e l l t . s i r t t l t r

ttt lirtt!irtttrtl ttrotrttt.s.

rrt'l l trnttLrttll l u'oul si rl e ol tl ta tl i ,sl tl x'r'ttLtseIl te.s tetttrr

S t'ul i rrg tl rr'pa-*trr l t i .s ri ttrl ttt.st'rtl ll te 1x r,;l rt

rtaarl .s!o l te trut1t1x'tli rt onl er !o l te!1ttl te l xt.s l rt ri .s t' .

,".

flavours oi the pie.

L\. BAKED APPLESVITH PISTACHIOCARAMEL AND DRIED FRUITS

For 6 people

Planning ahead: The stuffing and sauceMay beprepared,I d.ayin aduante.

$ 6 apples,approx.2509 each, peeled,cored.and rubbed,with thejuice of '/t lemon 6 driedfigs, finely chopped 90g dried apricots, Jinely chopped 75g raisins,finely chopped

.s $ *

l50rnl whipping cream,whipped

THE

FIG

6 Largedriedf.gs, the uery bestquality auailable 300m1water 150g castersugur 3 large cinnamon sticks, cut in half

THE

CARAM EL SAU

C E:

250m1whipping cream l00g castersugar 2 tablespoons water 25g shelLerl pistachio nuts 259 large raisins

ST U F F IN G

AN D

BAKIN G

THE

APPLES

Mix the figs, apricots, raisins, breadcrumbs and

until incorporated, then add the pistachios and raisins. Reserve.

half the butter together. Fill the cavity of the apples with this mixture. pressing in as much as

SERVI

Arrange an apple and a fig on each plate. Spoon

Place the apples on a small oven tray. Divide

some of the caramel sauce and a little of the

the remaining butter between them. Bake in the

whipped cream over each apple, making sure to

preheated oven for 35-45 minutes; they should be

top each one with a few bright green pistachios and

soft and puffing out.

fat raisins. Pierce each fig with a piece of cinna-

.s s

mon stick. M AKIN G

THE

F IG

GAR N ISH

Mix the water, sugar and cinnamon in a pan. Bring

to the boil and add the figs. Bring back to the

boil and cool. Reserve.

. FOR

water together gently until you have a dark caramel colour. Add half, then the rest of the cream, stir

you can.

l50g butter

GARNISH:

4. Preheatthe ovento 180'C/350oF/Gas

30g dried breadcrumbs

FOR

The apples Can be cookedearlier in the day and,reheated.

V A R I A TI O N S

Vanilla or rum ice cream would be a nice additior^.

RB'S M AKIN G

THE

C AR AM EL

N O TE

iH Apples Make sureto usea uarietyof apple suited to baking, such as Bramleys(or Cox's

Heat the cream to

slmmenng

point. In a

H. Making the caramel sauce Be careful when

separate, deep

adding the cream,for it will boil up on contactwith

saucepan, cook

the carameLAdd half at first, and stir it in well beforeadding the rest.

SAU C E

the sugar and

..s s .

Or:r"

or Juna Gold,).

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i- - .:,:S= :i- =i

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=;Z y?Z

!e ,

i i ti !ts i ,=? z \t { =

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: i; ?) ) t it r

;:C = l ' ??-m ; r ;:ti iiiit ili m 2 tm =? =i i i ;r;

i. ! it

! rE =2 t\= :. ? $ €i*sss

,$ $ $ $ .

h\ PUMPKIN AND CINNAMON SOUP, CHEESEAND PUMPKIN SEEDCRoOT.oxs For 6 peopl.e Planning

ahead: The soup and pumpkin shell May be prepared in arltance and reheated,.

The cro0tons May be toasted on one side and sprinkled nith the cheeseand pumpkin seed,s,ready to f,nish at the last momenr.

. I ripe pumpkin, 3-4 kg in weight 50 ml grapeseed oil I large onion, peeletl andfinely chopped sah and pepper 750 ml uater 250 ml milk 2 cinnamon sticlts, crushed, and tied into a muslin bog

FoR

THe

cn o Oto Ns,

lB slices cutfrorn a baguette, lightly buttered then toasted 75 g Gruydre cheese,finely grated 40 g pumpkin seeds,lightly toasted 3 egg lolks, size 3

$ $ $

b $ $ $

Preheatthe ovento I70"C/325-350"F/Gas3-4. PR EPAR IN G

THE

PU M PKIN

yolks. Season.Place a little mound of this mixture in the centre of each cro0ton, then place under the grill until lightly browned.

seeds and discard them. Remove most of the flesh, taking care not to damage the shell. Set the lid and pumpkin shell aside.

SERVI

Place the pumpkin tureen and lid separately on a tray in the preheated oven for approximately 30

M AKIN G

THE

SOU P

minutes. Heat the soup and pour into the hot

In a large saucepan, heat the grapeseedoil until it

pumpkin. Top with the lid and serve to your guests,

is at smoking point. Add the pumpkin flesh and the

with the croOtonsoffered separately.

then add I teaspoonsalt and toss for a further minute.

C R O O TO N S

pointing inwards at an angle. Scoop out all of the

chopped onion. Toss over high heat for 3 minutes,

TH E

Slice the top off the pumpkin with your knife

$ $

M AKIN G

Mix the cheese with the pumpkin seeds and egg

V A R I A TI O N S

Transfer to a deep saucepan, and cover with the

A little Kirsch could be added, and grated nutmeg

water and milk. Add the cinnamon in the bag, then

or allspice could replace the cinnamon. Ifyou can

bring to the boil and cook at a rapid simmer for

find them, it would be delightful to serve the soup

approximately 20 minutes. (The pumpkin should

individually in small pumpkins.

fall apart.) Remove the cinnamon bag, then

liquidise,pushthrough a sieve,and seasonto taste. Reserve.

RB'S

N O TE S

Making the soup Whenmadewith a ripepump-

kin, the soupwill hauea louelytasteuith a light background of cinnamon. L\

Preparingthe pumpkin Whencutting out the

lid of the pumpkin, it is uery important to cut inwards at an angle. If you cut straight down, the lirl will fall inside uhen the pumpkin is cooked.

i ,.=;:::]i = l =: = .: i:i:::-: a :=::=:= i Z :: v:.Jj j =.:::::=: j r _ : : : , i : Ii : . i i ; : : ;: I i :i ;:l

: : i - =: . . i i : i

; -a= ==== : -- = i == . :

: = : ^l =i i : : i j i: i : -:i s. = i ::i ! = : i i- . : r s i s = = . ^.r: ri = > : : : : :

; ) i -1: i

: j i i ::

: : : : j:

iI ; i l _.* : =,. . := : " : j U :^ l -: i :,

; lj;::

.?y

.\T ;.N

FILLETSOF PORK IN PLIFFPASTRY, CEP CREAM, CHICORY AND ROCKET

$ $ $

For 6 people Planning aheacl: The pufl pastry Ma1'be rolled, refrigeratedfor I hour, thenfrozenfor u ueek or so in aduance. fhe mushroonrmixture Mal be made a day or two in adaanre' The chicory and cep c.reamMal be cookerl,l-1 hours in aduance,then reheatedal the time of seruing.

.\ 2 x 5009 packetsof pulJ pastry 2 trimmedfi,lletsoJpork, approx.l00g each 50ml groundnutoil sah and pepper ) egg. size3, beaten

FOR

THE

M USHROOM STUFFING:

4 shallots, peeLed arulJine\

diced

209 butter 2 toblespoortsgrourulnut oiL 4009 button mushrooms 50g stale bread I small butch pursle.t,pit'ked, uttshetl ttnd dried

F OR

T HE

CHICORY:

l2 sm,tll he,tds uJ rltirLtr.r juice of 'l Lemon 2 tablespouts grourulnut oil 30g butter

s $ $ $ $ $

s s

pREpARTNG THE poRK

Roll the puff pastry into four rectangles just over

T a ke tw o o fth e p a str ysh e e tsfr o m th e fr i d g e , : a n d b r u sh th e m l i g h tl y a l l o ve r w i th so m e o f th e , beaten egg. Spread a quarter of the mushroom

30cm long and l5cm wide. Place each piece

, stuffing about the same width and length as the

between sheets of greaseproof paper and refriger-

centre of each. This done, top , pork fillet along the , each with a pork fillet, then cover this with the rest

rHE

ate for at least I hour.

it reaches smoking point. Seasonthe pork fillets well and fry on both sides until golden brown, approximately I minute on each side. Transfer the fillets to kitchen paper and leave to cool.

ing two sheetsof pastry on top to encasethe pork. P r e s sw e l l to se a l th e e d g e s,th e n cu to ffa n ve xr :e ss

(yor.,can use this for decoration). Brush the top with , : the beaten egg. Refrigerate for 15 minutes, then bake in the

C OOKIN G

THE

M U SH R OOM

ST U F F IN G

Meanwhile, cook the shallot without colouring in

preheated oven for 30 minutes. Remove from the oven and keep warm.

the butter until transparent, about 3 minutesothen

.x s $ s

of the mushroom stuffing. Now place the remain-

Heat the groundnut oil in a large frying pan until

AND,

pAsrRy

TH E

COOKING

set aside.

CHICORY

Heat the oil until very hot in a large pan' and fry

Meanwhile, trim the chicory, discarding any

boil, and reduce

the mushrooms quickl-v until golden brown. Lift

browning leaves, then rub them with the lemon

syrupy. Add the cr

out of the pan on to kitchen PaPer. Put the stale bread into the food processor, and

juice and seasonwell.

set aside. Do not t

blend until fine. Add the parsley, again blend until

pan, add the chicory heads and fry for a minute on

fine, then add the mushrooms. Blend, using the pulse

each side. Add the butter to the pan, then bake in

button until you obtain a chunky diced mixture.

the preheated oven, turning occasionally, for 30

Melt the butter in

Remove from the processorbowl, and stir in the shnl-

minutes until they are golden and the cores are

cook for I minute,

lots. Seasonto taste and set aside to cool completely'

tender.

Heat the groundnut oil in a medium ovenproof

ASSEM BLIN G THE

THE

POR K

PAST R Y

Preheat the oven to lB0'C/350'F/Gas 4.

flavour. Season ttr

. FI N I S H

Decorate a clar

$ $ $

keep the water. Br

MA K I N G

TH E

CEP

CREAM

the chicon. Place and carve at the ti

First check the ceps and their soaking water for

and serve with Ro

any sign of dirt. If there is any, filter it out, but

page 138).

$ .

W IN E

s b s

$ $

A softand fruity red Rh6neAC from the southwould accompany the pork well.

FO R

2( )y: butter

2009 nx ket lertres

set aside . I)o n ot rer lu< . e.as t his nill giv e a lr it t er

R B'S

l\.

$ $ $

N OT ES

Tlre pull pastrv ft ntust lte rested.fbr at l.ctL.st I

hour itt the .liidge beJbre u.sing or frec:ing. ttllou,sthe pu.\trr Io reslend stopsshrinktge.

This

flavour. Seasonto taste. l\. .F IN IS H IN G

AND

SERVING

\{elt the lrutter in a lalge pan, atld the rocket antl <'ookfbr I nrinute.just soliening it. l)e c:o latea (.arvinf {boalr l nit h t he r oc k et anu the <'lticon. Pla<.ethe tlo por.klillets irr the <.entre anclr.an't'at the table. Ofier the sauce on the sitle. itntl serlt' n.ith lloasterlJer.usalerrr Arti<.hokes(see pagt' l38).

Assenrlrling the pork in pastrr. When 'u,rop-

ping'the pork h the puff pa.strt, tLoit ort thc rLish .\ou (rregoing to took in. betttusethe ptrstn.stliens us )ou tl)ork it, nttking t.hepork in lxtstn rerl- hard lo tronsfer.

s s .

ntoisture.frcn the musltntom mixture tuttl Ihelnrh rrill ntttkethe postrr xtgg.t.

F inishirrg the dish It cun be ltreyturcd onl] rt marimunt of 30 minutes lte/itrecooking lrccrntsethe

C R E A M:

2( )()mI u h i1t1ti rt{! ( rc(tnt

s N

boil, an rl le tlu<.e unt il t he liquid is t hit ' k ant l svl'up\'.Atltl the (.rearn.bring ba<.ktri the boil. anrl

CEP

.)0g drierl teps. scnkul in 100m1 u,rrrm u,rilcr.litr I hortr

keep the uater'. Bring the t.epsin their rlatel to lhe

TH E

FOR

TH E

R OC K E T

GAR N IS H :

h\. ORANCE CNPHzIICARAMEL \/ITH SALAD OF CITRUS FRLITTS

$ .

of the cream, as otheru

Planning

$ 500m1 milk

l00g caster sugar 3 eggs, size 3 2 egg yolks, size 3

F O R T HE

CARAM EL :

I50g caster sugar 50ml uater juice oJ'l orange,

F OR

T HE

CIT RUS SA L A D:

2 blood oranges, peeled and segmented I pink or red grupefruit. peeled and segmented 1 orange, peele,d and se.gmented 2 0 0 m 1 Be o u m e sd e le r r isc or similur suee,tuurc 50g caster ,sugar

ahead: The crbme caramel Needs to be mad.e a day in aduance.

$ .

l{.

Preheat the oven to I40"C/275oFlCas l. and have

minutes. The small moulds should be checked after 40 minutes. When ready, remove from the oven and the water

about 7.5cm in diameter.

bath. Cool a little, then leave to cool completely in the fridge (the small moulds for a minimum of 3

PR EPAR IN G

THE

hours, 6 for the large mould).

C AR AM EL

Over a medium heat cook the sugar and water gently to a dark brown colour. Take the pan off the

PR EPAR I N G

TH E

C I TR U S

SALAD

heat, tilting it away from yourself, and quickly but

Place the citrus segmentsin a bowl, and squeeze

carefully pour in the orange juice (the caramel will

over them the juice from the fruit cores.

spit). Pour the caramel directly into the mould(s),

Reduce the wine quickly with the sugar until

and leave to harden.

syrupy. Allow to cool, then pour over the citrus segments.

$ .$ $

Bring the milk to the boil with the orange zest and Mix together the eggs and yolks and pour in the

knife blade around the outside, between orange

cooled milk through a strainer. Whisk well to

cream and side of mould. Place your serving plate

combine. Check if the caramel has hardened in the

over the top, flip both over and the orange cream

bottom of the mould(s) before pouring this milk

should come out. If not, give it a very gentle shake.

mixture over the top. Place in a water bath (or

Once out of the mould, decorate with the citrus

bain-marie) containing enough warm water to

salad. Pour the syrup over the top.

M AKIN G

THE

OR AN GE

C R EAM SERVING

sugar. Remove from the heat and leave to cool.

To get the orange cream out of its mould, run a

reach three-quailers up the height ofthe mould(s).

bottom shelf, uncovered. The large mould will take

The cream can be infused with just about anything,

I% hours. Check that it is ready by inserting a

and the fruit changed accordingly - vanilla and

knife blade into the centre; it should come our

poached pears, ginger and dried apricot compote,

clean. If necessary, cook for a further 15-20

cinnamon and diced caramelised apples.

Place into the preheated oven and cook on the

V A R I A TI O N S

$ $ t\

'18

Cooking the crbme <

water bath: the cream w

your mould or moulds at the ready next to the stove. Use a I litre mould. or smaller ramekins of

will mix together.

The citrus salad Can also be mad,e a day in aduance and, refrigerated under clinffilm.

s.s .

The caramel ft is

caramel hardens in the r

Makes 7 large cream or 6 small creams

grated zest of 2 oranges

! s

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"'asq) 111 $n[ puD Dai uoourailb pauuDld D rl9q Jol poo? ao os tilail .(lqDuosDardaal PuD 'a\nu o1 )ldutls ttto{ arD rnqt{o llv'DLIDry puo PuDISu'1 '.11111112'1 - salrlultor ruata.fJjytuot{sDap1 aID) luaDlllP uasoq.) aoDUI 'ralta(noU'araq 's1lo'DllaPs1 'In4 PalrP Allil asuaP 'aIDJ qs'r|lrg lD1to|tlpDrl D puD 'JaPro u't .Lil1,ltsn v alilr s?l1lts1rt? v 'Iloq atp.ffb rn{ D]au alual alf Pun 'raprq allt u1Sulqetllos alll11D amq ot siod lt '.{lrLtntt! o wu .{pnottqo st na1 uooltt;t1ttt yBnotlt una 'o< '\'JallD) i)slJdJltstotsnouolou

an sptrtmtal{o s.(op

naf atll puo snru$lrq') ol dn Butpna1 s.top at11

V II

NOL ) \UIIJV

$ $

N. STOLLEN

$ $ $

Just as with our minre pies, eueryone has a different (their own, the best or the tnrc original) recipefor Stollen, a Gennan Christmas cake. After much research (not to m.ention tasting), u)e')Danebeen giaen a

preparation appealed, as did the end resuh! Makes

not touch it before a week, sornepeople leaue itfor up to 4 weeks to let

ahead; A bit like a Christmas pudding. Some people nill

theflaaours mingle. So the Stollen may be prepared well in adoance.

2509 plainflour

l0g baking poud,er

I pinchfreshLygrated nutmcg .

I tablespoond,arkrum 2 drops bitter almnnd, esserrce

I egg and I yolk, size3 l00g utxahed.butter, cut into srnallpieces

1259 quark grated zestof I lemon

$ $ '

The pier F OR MI N G

Or, once cot

ANI

Sprinkle a little extra flour on a work surface and roll the dough

them quicl

place on an oven tray lined with baking paper. Bake in the preheated oven for 45 minutes. Check after 20 minutes and if the Stollen is colouring too quickly, protect it with some foil. Remove from the oven and coat the Stollen lavishly with the melted butter and icing sugar. Leave to cool on a wire rack, then wrap well in foil and keep in a cool place until needed.

I pinch powdered,card,amom

Plannhg

I 10g ttanilla sugar

doughtoo hard or you will discolourit.

out to a rectangle about 25 x 20cm. Roll it into an oval log and

T log

Plnnni.ng

it forms a smoothdough.Now carefully'addthe lemon zest,mixed peel, almonds,sultanasand choppedmarzipan.Do not work the

recipe that usesbaking powder instead ofyeast. The simplicity of

$ .s s

in the rum, the almondessence,the eggand the yolk' Mix all of this until it formsa thick paste. Add the smallpiecesof butterand the quark.Kneadwell until

409 mixedpeel 609 slfueredalmonds l25g sultanas,nicefat ones '

1009 marzipan,choppedin smalLpieces F OR

THE

GLAZ E:

505 unsahedbutter, mehed l00g icing sugar

PR EPAR IN G

THE

D OU GH

Preheatthe oven tolTO"C/325-350"F/Gas3-4. Sift the flour and baking powderinto a bowl, then inix in the sugarand spices.Make a little well in the centreand pour

RB'S

N O TE

MarzipanIf you are a greatfan of marzipanyou could up the quantity by 50 per cent and.insteadof cutting it into small pieces roll it with som.eicing sugar into a sausageshapeand.roll it up in the dough. This will giue you a surprisefi.lling oncethe Stollen is cooked..

(

\ l i r a l l ol

250g uns ul ted brttter l 25g i t i rtg s ugtrr

lest.ttrirerl rt l ol k the

M u ke s a b out 3O

2 epqgtolks. si.e .)

I'lunning uheud: 'l'ltt'ntin<'entealXIar be ntude I ntonth in rrrlxtrttt'

1()0gpluin.florLr

' f' lr r ' 1 r icsXltt.tlte n tu d e a n d .fr o :en.then r:cnkedu'ht:nneedr:d. =N

the tlorrgh

P A S TR Y :

SH OR TC R U ST

MINC-E I ' I E S

I rre l l L rntil

SWEEi

FOR TH E

L\.

TO FIN IS H :

Or. ortt t' t txtl;etL.lltt't u'ill l;ecp in un a.irtight th .fitr 5 d,t.tr.'7ttt/ 7rr'r's

I egg. size.J, beuten

thcn tlttit Alt lltnttLgh llte tn:en.to.freshenlhe pastrr beJttresenwtg.

t(tng.\uâ&#x201A;Źl ur

,'al l o g l r rt l F OR

ak e i r r tlre ule s a n r l i1 ne l i ri l .

T HE

M IN C E MEA T:

choppetl apples. -firu:h grqx:s, fnelt t hoppetl I 25g I I 61 lilru lt .secdles.s

l r l i t h tlre

I 257: rtLrronls,cltopped

lack. tlit'n

thopped | 5 0 g .sr tlttu ttts.

neer l etl .

P A S TR Y

J}g nti-redpeel. thoplted

\'l i r togetl rt'r tl re l rutter atl (l i cing s uf{ ar unti l ther are t' ornpl ett' l r

3()g dried t rartherries

l rl errrl erl . .\rl <l the egg vol ks an c l fi nal l v the fl our. K treac l unti l rott

6()g niblrcd olmonds

hare a snrtxrtl t rl ough. Lt:are to l es t l i rt' at l eas t I hour bef< rreus i ng.

:est ttnrl juitc of' I orrrnge utd 1 grapeliuit MA K IN G

250g ntustorarto sllgur

t l ro l l i t rLp the 5trllen

THE

MA K IN G

o u lr l L t l tlhe

MIN C E ME A T

\l i x al l l he i ngl t'rl i errts together. s ti r w el l antl refri gel att' trnti l

ntt t l l pi e t e. s

TH E

P R E P A R IN G

I 50g Brtmlat

I {)g Chinese.f ;;e-spire pou'der 5g pou tlered r:artlamont l2 dnruunon .stir:k.pou'dered l00ntl dnrk rurrL

TH E

MIN C E

I)reheat tl re ort'n to I90'C /l J75 "F/Gas

P IE S

R ol l the l )astf\'ol ,t to a l i ttl e l es s than 5rnrtl thi c k . C ut out 30 rountl s.j ust

a l i ttl e l al gel tha rr v our tartel ette l l l oul ds

roun(l s w i th the pastn'ctttter

tutt s i z es tl orv n (or. frrr fl rl ,' as w e

have rl ont'. sol ne star shapes ). Li ne the tartel ette nrul Ti rr ti ns) ri th

an(l 30

l noul (l s (ol -

the l arge rountl s o{ puff pas tr,v . Fi l l thern i v i th

rni ncenreat to l evel w i th the sic l es . l \,l on brus h a i i ttl e beaten egg arounrl the etl gt's oI the snral l er rounds (or the s tars ) antl s ti c k thern on tol r of the nri n(:e l )i es . Il rus h i r-i th a l i ttl e nrore l )eaten egg. al l (l tht'rr l rakt'i tt

the preheatetI ttv en for25

nri nutes unti l

gol rl en l rt'ou'rt. '['r'arrsIer'{torrr the l l l oul tl s to a rri l e ratrk arttl l eav e to < ' oo]. 5;,r'i rrkl c gr'l r.r'r)rr:l \ rr i tl r i ci rrg .ugrr.

.}\.

-s

,'b

$ .

in very rvell. Add the grourrdalmonds anclwhisk into the mixture

L A C A L E T T F I )E S RO I S This Twllih

s.s .

$ ,$ $

h a s b e e n a t l d e r l . R e se n e .

o f th e tu ke , th e cr o u ,r tsmade of si l ter (the qu'enl und {ol d (the ki ngt. "r u rerl.and d green pea. The lucky one.su'ho.firul the queen or king in

BU ILD IN G

TH E

G A L E TTE

DES

ROIS

Line a baking sheet rvith greaseproofpapet'an(lIeserve.Lsing a

their h.eLpingare king u.nd qtu'en.fbr o tlut.

plate 28cm in diameter, cut out two circles lirm each of the pufl' pastry rounds. Plat'e one ofthe pastry circles on the lined baking

For B people

sheet and brush all around the edge of the cirt'le with egg wash.

2 t 2009 squttre pieces oJ'best bought puJJ'pastrr (made u'ith butter)

Pour the frangipane ('ream in the middle ol'the t'ircle and spread

l00g phinJlour

i t o v e r a b o u t l c n r th i ck to fo r m a co n ce n tr i ( 'r 'i l cl e a b o u t 2 cm away from the edge of the pastn.

I egg. size ,), heotert

Place the secontl pastrl circle on top ol the irangipane creanl F OR

T HE

FR AN GIP A N E

and, using your lingertips, press all arountl the edge of the circle

C R E A M:

to seal the pastry together. Using a small knile, press dorvn with

100g unsaLtedhutt.er..u2fiened

-s s $ $ ,$ $ $ $

antl almond esselr('e.whisking the mixture rvell after each egg

The tnulitiort is to place a small thinu king and queen in the nti&lle

$ $ $

thoroughly. Add the eggs one by one along with the lemon zest

Iight cuke cotnmemorete.\thc three mugi or kiltgs.

the softened butter in a bowl and add the i<'ingsugar'.Whisk it

l00g it:irtg sugar

the blade to scallop antl make afluterl erlge to the pastry; this

l00g ground ulmonds

also strengthensthe join betweenthe trvot:in'les of pastrr. Claze

.Xeggs, size ,)

the top of the pastn u'ith egg u-ashantl, using a small knife again, lightly score it to t'reatean attractive design.

Jinell grated :est tl 2 lemons 2 teaspoottsulnutrul essent'e

Preheat the oven to 200'C/400"F/(las

Placein the preheated ovenfor 15 minut"",,ilit.Ur."

,n"

temperature to 180'C/ll50oF/Cas 4, and cook for another l5 ROL L ING

OU T

TH E

PU FF

minutes. Remove fronr the oven, allorv to cool for 15 minutes,

PA S TR Y

L ig h tlv d u st th e ta b l e rvi th some ol the l l our to prevent the puff

l h e n s e n e t 0 \ '0 ul g u e str .

pastry fronr sticking. Pla ce o n e p ie ce of puff pastry i n front ol you and spri nkl e

with a little m o r e o f the fl our. R ol l i nto a ci rcl e about 30cm i n

RB'S

N O TE S

Glazing the pastry Be carefuLnot to put egg wash on rhe sides

d ia m e te r a n d 2 m m thi ck. D ust a tray w i th yet more fl our, pl ace

of the pulJ pustry'. The egg uash will stick to the Lul.ersand nill

the circle of pastn

prerent the pustry.from rising. Be careJi| too, not to cut through

on it and refrigerate lbr altout 30 minutes, so

th a t th e p a str y will l ose i ts el asti ci tv;

thi s rvi l l al so prevent i t

sh r in kin g < lu r in g co oki ng. Repeat the same process {br the second piece of pastl'\'.

PREPARING

TH E

FR AN GIP A N E

C R EA M

Wh ile th e Jr a str y is resti ng, prepare the l rangi pane cream. Pl ar:e

C OR K

R IN G

the puJf past.rl u:hett )rtu score Lt.

Buy o tt'icker rtr ct

Glazing the t.ake At the end of the r:ooking lott could, if 1ou uished, glaze the top oJ'the galette des rois to get o better shine.

eslx'tirtllt trt ()hri:

i n on ti l l ntrti rt' 1tc

When vtu take the galette des roisfrom the ouen,dust the top u,ith

o/ riblxtrt (tl lh( to'

icing sugnr urul 1ilot't:under the griLlJbr 3() secondsuntiL the icirtg stttlar has meLted.

t j;tn

2,.

., . 'i .

/.:-= :-' -:v = ! !

::=: :

h\ PIT HT VIERSOF CRAB \/ITH C A R R OT EM L IL SION AND COR IAN D E R

.s s s s

50g unsulted butter 2 shallots.lteeled and .fine!r chopped I c:orrol.peeletl"uushed arul gnrted .:)0gu'hite breud or rracker t utntbs nlt nnd pepper

F OR

T HE

PIT HIVIERS:

pl o i n .fl our .for dtt sti ng 500g bought ptLlJ'pustrr roLled to 2 redangles (40 x .j(h m, u14trot.,')nn thitkness). then chilledfor I hour I uhole egg ud I egg wLk. size,J. beaten togcther 6 leaslxtottssoured creunt

F OR T HE

SAUCE:

6074carrol. peeled untl gnilcd 50ml u,uter I (.))ml olil,e oil juiLe oJ''l lenon

T O GARNISH: I snall bunch coriaruler, lcutes pit'ked.from the stulk-s und shredded

p i th i vi e l s o u t u si l r e e ze r l i r r '2 0 m i r R e r n o ve th e p

Planning

uhead: 'l'he pithiviels \ltn be ntode u1tto 2 ueeks in tulutncc..fiozcrt and tlten rtnkedJront.f ntzen. f'l te .rtttce l l ,tv It rtt,t,l ee tl ,tt,,r l urt i tt rtrl rrttttt.

cu t a sr n a l l r o u n r l

top of the sour.ed

a sh a r p kn i fe , n r

PR EPAR IN G C R AB

s $ s N .s $ s

m o u n r l s. Se a l th ,

th a t l h e e r l g e s a r t For 6 people

-\ 200g uhite crnb nurut. squeezetldrt

creanl. an(l press

THE

M IXT U R E

h o l e tl o u n l a r d s. j u st sco l i n g l i g f

ln a merliurn frying pan, rnelt the butter, adcl

l i g h tl v r vi th th e r

the choppetl shallot an(l glated carlot. antl

u n ti l n e e r l e tl .

cook slowlv rvithout <'olouring lbl approxiMA K I

lnately 5 nrinutes.Adrl the crab an(l t,ookfor

Place the gratecl<

a further rninute.

Renrove litm the l'reatantl acld the bread-

blencler'.IJlendat r

t:rumbs. Mix rvell antl seasonto taste. Leave

o l i ve o i l u n ti l a l l

to cool before using.

juice, pass througf

ASSEM BLIN G

THE

co o Kl

PIT H IVIER S

Lightly flour a work surface with extra llour.

b $ .

$ $ $

$ N .

x Fi

Place one ol the rectanglesof puff l)astry on t h i s a n d l r r u s h i t a l l o v e r $ 'i t h s o n r e o f t h e

Preheattlre oven tr

beaten egg. Leave the other pastr,vrectangle

i n th e p l e h e a te tl

in the li'idge. Mark the t)uff pastr;vsix times nith the tlull sicle of an 8.5cnr tliameter

golden lrrorvtt.

pastry cutter. This is jusl to rtrakeatr itttpres-

\\'arnle( I ('illt'ot elllt

sion to use as a guide.

ded c ol i antl er.

Place the pithiv

Remor t' trtttrt

Dil ide the ('rab mixtufe betu'eenthese six t'ircles. nlaking sure that it does not go o\-er' t h e e d g e s . Wi t h t h e b a c k o f a s m a l l s p o o n

.'\

The pastrv Thr

make six rvells in the t'entre of tl'rernounds

to relot utt(l Prel:et

rl'crab. Plat'e a spoonlul ol the souretlc'ream

colrl. it rcill not stir

inside ear:hof these.

The sizcstt'th

pastrv frorn the fridge. Place it over the first

or indeetl tttu touL be ut lettsl l.Scm t

p a s t r v r e ( 't a n g l e , t h e t 'r a b a n d t h e s o u r e d

sm\ller ( utlers.

Remove the secontl rectangle ol pulT

ii ? i t l u

; .a

#&i^et^lh#&G*tft

i =:Z ;E F,', z 7E E 2E iB iE i :;

s i i j E ! ; , _? = E E g l==-= = { :i 5 E ; E q 3 =E F = :'aE i.9 i+j€E < . i ;!'= Fu < - G c E s = :: ZE; =.

iii"

i :i:i :=::;

=i i r

*sthstairhtR?h#&'R*tR&G?h#?ht^?fr

2i i+

i :=. a i:=:? =:

i =i + _ t i+7= E: 1 = , i a i=]:;i

1=ui::=i ;: :*l t;;: i :i = 1i 1 : 2= :+ 1 := eEi = ' ; l = 1 : i ; 1i11

= ==I

E = =i = i =

5I i= =7, : != I =':i11== . = i= =' =1o i==i :i :!i:l ='i='=i i- 71 ! = = ' t i= 12:=a= r .===:i '.l z i z - = t=

i l : -: -'

-€€- i !

=.E

i;-l

: 3: i r :.* .:j E iY; a< \:

e J: 3: :

v: i i J +

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:{!{J=:

- - ! ==: = *i:

:-=

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: : : s i>

'z:< ; .

-r * :.::::r i a <:^= l :

U-q

L ">:<

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UE -< F=q;

o-I

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?h'il

f.t

'*\.

RtB OF BEEF\/IT H CE LE R IAC AN D HORSERADISH PL ]REE,CELER IAC C H IPS AN D RED VINE SHAL L OT SA U C E

$ $

s $ $

For 6 people

Planning

aheail: The beef ,4sliyour butcher to chine the meat and giue you the trimmin gs.

The celeriac and horseradish pur6e Make o day or two in aduance.

$ I x S-bone rib of Aberdeen Angus beef, 3-3.25kg in weight, bones chined (trimmings kept) I carrot, rough\

chopped

I onion, peeled and roughLy chopped sah and pepper nater F OR T HE RED WINE SAUCE: SHAL L OT 20 medium shallots, peeled I bottLefuLl-bodied red wine (i.e. BuLg arian C ab ernet Sauuignon ) AND F OR T HE CEL ERIAC PUREE: HORSERADISH 2 medium heads ceLerioc,peeled, uashed and roughly chopped 150m1 uhipping cream, plus 5 0 m l wh e n r e h e a tin g 50g butter 20g fresh horseradish, grated, or 609 creamed horseradish

F OR T HE CEL ERIAC CHIPS: I medium head celenac, peeLedund washed I Litregroundnut oil

-s $ s

The shallots Blanch, then marinate in the reduced nine 3-4 da1'sin adtance. The celeriac chips Ma,ke 6 hours in adaance.

C OOKIN G

THE

SH ALLOT S

Cover the shallots with cold water, then bring to

b $

HORSERADISH

PUREE

until tender. Strain off all the water, then cover

teaspoon salt. Boil until very soft, then strain

with the red wine. Reduce this until syrupy and

through a fine sieve. Press with the back of a spoon

about two-thirds of its orieinal volume. Set aside.

to extract as much liquid as possible. Heat the cream and melt the butter. The ingre-

R OAST IN G

THE

BEEF

Preheat the oven to 170'C/325-350'F/Cas 3-4.

dients are best combined whilst they are all still warm. Put the cream, butter and celeriac in a

Scatter the chopped carrot and onion over the

blender or food processor, and pur6e until

bottom of a roasting tray with the beef trimmings.

completely smooth. Add the horseradish, then

Seasonthe beefwith salt and pepper. Rub this in

s e a s o nl o ta ste .Se t a si d e .

well. Place the beef on top of the vegetables and beef trimmings. Put in the oven and cook for 30

MA K I N G

TH E

CELERIAC

CHIPS

minutes. Pour 600m1 water into the pan and cook

Cut the celeriac into four lengthways, then slice

for a further 1% hours. Remove from the oven, leave

along widthways as thinly as possible. Prepare a

to stand for 5 minutes, then lift out of the roasting

flat dish with some absorbent paper or a cloth.

tray and wrap in foil. Allow to rest in a warm place for at least 30 minutes and up to 2-3 hours. Add 200m1 water to the roasting tray, scrape the

.s $ -s

caramelised juices in the bottom of the pan into the

Heat the groundnut oil to 160"C/320oF, then fry

necessary. Warm

the chips in three batches until golden brown,

of beef in the cent

about 4-5 minutes. Transfer them to absorbent

from the sauce. S

paper to drain. Reserve in a warm dry place.

separatelYand ca

water to dissolve them, and pass this through a sieve into a saucepan. Discard the vegetables and

AND

CELERIAC

Cover the diced celeriac with water and add I

-s $ $ $ $ $

TH E

the boil. Simmer for approximately 20 minutes

s .s

MA K I N G

FI N I S H I N G

AND

SERVING

trimmings. Skim off all the fat and add the shallot

If you have made the celeriac pur6e in advance,

Parsnips could be

and red wine mixture. Boil and reduce if neces-

heat it gently in a deep pan with the 50ml cream,

sary. Seasonto taste and set aside.

stirring constantly. Heat the sauce and beef if

althr-rughshallots use baby onions i

-s $

!D P S ANt )

$ $ $

t e lri n t m t ngs . t.

$ $ $ $ $

lQll('(,

AN D

: LERI A C SH

P UR EE

wi th wat er and a dd 1 verY sr.rft,then strain with the lrack of a spoon

Lspossible.

,lt the butter. The ingrewhilst thev are all still

rtter anrl celeriac in a

;sor. anrl pur6e until the horserarlish, then

$ LERI AC

s $ .s

C H I PS

' lengthrvays,then slice r as possible. Prepare a ent paper or a cloth. to 160'C/i120"F. then fry

necessary. Warm a large serving dish, put the rib

es until goklen brorvn,

of beef in the centre, and decorate with the shallots

sler them to absorbent

from the sauce. Serve the sauce, pur6e and chips

to ensureit is properlyhung and of top quality. This

a warm rlry plar:e.

separately and carve the beef at the table.

recipe is for medium rare; for medium, add 25

R B'S

N OT ES

The beef Orderyour rib of beefwell in arluance

minutesto the cookingtime. {D

SE RV I N G

VA R IAT ION S

h\ The celeriacchips ft is importuntthe oil is not

eria<rpur6e in advance,

Parsnips could be used instead ofthe celeria<:,and

rn with the 50ml cream,

although shallots are best. if you cannot find any,

cookerl;if the oiLtemperoture is too low, the oil wilL

use bahy onions instead.

permeotethe chipsand makethem greasy.

the sauce and beef if

too hot or it will burn the chips beforethey are

$ $ $ $ $ .

W IN E

The shallotsin the beef sauceneeda spicy, meatyred wine suchas a Bainada or D6ofrom northemportrrgal. (Sogrp. is pmducing a goodrangeofvery traditional wines.)

'*\.

RHL ]BARB SOLIP \(/ITH F ROZ EN T ANCERIN E MOL]SS E

N .

$ $ $ 375g rhubarb, roughly d.iced 150g rhubarb,slicedat an angle, 6cm long and Smm thick 3759 castersugar 600m1water I aaniLh pod, split lengthuays

FOR

THE

FROZEN

TANGERINE (FILLS

M OUSSE

IOOML

MOULDS):

juire o{ I5 tangerines grated zestof6 tangerines 1009 caster sugar 4 tablespoons water 6 egg yolks, size 3 225m1 nhipping creom, whipped

T HE

GARNISH: 6 mint sprlgs

Planning

s $ .s s

ahead: The soup Can be made 2-3 tlals in aduance.

The tangerine mousse Musl befrozen ot least o day in ad.aance,ond can he made up to a u;eekbejbrehand.

M AKIN G

THE

SOU P

In a deep pan, boil the 3759 rhubarb together with

the sugar and water. Simmer for approximately 5 minutes until the rhubarb has dissolved, then pass

$ $ $ $

the liquid through a fine sieve into a clean pan.

Refrigerate until needed. Leave the vanilla pod in

x $ .

F OR

For 6 people

$ .

.-w

Discard the rhubarb pur6e. Add the vanilla pod to the liquid, then return the pan to the heat, and bring back to the boil. Add the diamonds of rhubarb, bring back to the boil, and boil for I minute. Transfer to a bowl and cool completely. until you serve.

PR EPAR IN G T AN GER IN E

THE

F R OZ EN

M OU SSE

Heat a large saucepanof water to simmering point. In a separate small saucepan, boil the juice of the tangerines with half the zest until it reduces down to about 2 tablespoons. Stir frequently to

ensure that should have

In yet an< water to the l

tangerine cot

x$ s s

. ensure that the juice does not caramelise. You should have a texture of marmalade.

'ehund.

Whisk the egg yolks in a round-bottomed borvl over the barely simmering water in the large

In yet another small pan, bring the sugar and

saucepan until thick. (A good indicator of the

water to the boil together, then add to the reduced

desired thickness is when you can make ribbons

tangerine concentrate. Set aside, but keep hot.

with the mixture off the end of your whisk.) Slowly pour the hot sugar, water and tangerine juice into the mixture while continuing to whisk. Remove from the heat and whisk over ice until cold (if you have one, this whole process can be done in a mixer). Once cold, gently fold in the whipped cream. Spoon into 6 x l00ml moulds and freeze to set. at

{r. ,'ii,

r:i':,lr:iit.:rt.1,,, rt;llrli'"rrrri....

least 6 hours.

il,.. ..;l

SER VIN G

Dip the bottoms of the moulds into very hot water, then turn them out into the middle of six soup plates. Sprinkle the tops with the remainingJzest. Pour the soup and rhubarb diamonds around and decorate with a sprig of mint, or some of the vanilla pod from the soup cut into batons.

VAR IAT ION S

-x $ b $

s $ s $

s s

\,v IN E

A glassof a sweet sparklingwine like Clairettede Die will have enoughacidity to rnatch with the fruit of the soup, but the fizz will enhance the {lavoursofboth.

C H R I S TMA S

CRACKERS

It is always dfficuh

tofind the

'perfc,t' r'rarker oJf the shef - the colours don.'t match ytur proposed colour scheme, or they don't loolt glamorous enough -

bur wirh a litrla bit uf ingenuiry

or orange. Or, to save time, you could buy a quality ice cream, sorbet or frozen yoghurl to put in its

achieue many dffirent

The frozen mousse could be made with lemon, lime

place.

R B'S

N OT E

e\ The mousse The egg yolk mixture must be beaten untiL thick and then whiskerJ until cold otherwiseit nill sepurute.Be careful not to ouercook it, or your moussewill ta,steof eggs. The egg yolks are whisked uer hot water to panialfi'cook them; the addition of hot sugor wiLl completethe process.'

$ $ $

s $ s$ t,r:.

and imagination. J'ou can elfects.

Buy bosic crackers m.adeJrom paper and card to suit lour colour scheme, and then get cracking. Wrap bous of thin ribbon round the ends oJ' crackers, antl stick on small pieces of lace or ne,t,sequiru, fancy buttons, little fans, paper scraps etc. to mtLke a decoration.

'1,

i' ;r

"," t

'',;-'*l

l{ ".

l{i

rti

tfl

,t,

? .i :* Z

tiS=il

::- :::i s < €

:Sis-ii;;:

iiitE :,:i: . i :ii!:::+

.: --

;r - 4

i=z at ==Z:it

! =

?t d;

-= .; :l:;:i si i;:t:i i iS: ij ffiu-'" 1ffi)==-?mZ :ii =:=;= i i i s l e s ET

j = i ::+ i i j

s' i3 Rtr ,

I::;i :ti s

r.f

SL IRPRISEPACI( ET OF SAL MON \/ITH \/ARM EI) AI' I' L E DRE S S IN C

N .

A rich rountl.softar

neecledfor the salrnon

from the northem Rh

For 4 people

r.ersion,a straiglrt C6te

P ktnni ng oheod: 'fl te tul l al t'arrrl parcel . l l a.t he mul e 1-6 hours i n udrunc e

pavs nude with th

'l 'l re rl rtssi rrg l l ro l x, nutde u dut i rt ndrutte.

. 2( ) 0 g .lie sh,vr In to n .t ttI ir tto lr r r t tlite 2 srnoLl slml.lot,s. 1xt'led.trrttl .finel.t dit erl ,X sprigs dill.-finelr thrry4x4 t/: tenspoortDijon ntu.slunt xth und 1,c1,1x'r ju ict' tl 1 1lin tt'

FOR

T HE

DRESSING:

juitt: untl gratetl :est of 2 ltnrc,s 7(hnl gntlx',scetlttiI I tuble.slnonCalrutkx (t4ttiuutl ) 100g peeled apple..finel.t tlirul ( I lurgt: ()nrnn_r Sntith) 1 0 0 g En g lislt t u tttn tlr cr . .fi nel.r t!it u l .7 qtrig.: rliII".lirtel.vt ltoltlx'tl

F O R WRAPPING TYING

T HE

AND

PARCEL S:

ttr thin slitcs prc-slit ad .vnol;crl n I nunt"etu'h tt 14tr,t.t. l2t nr tlurtre 1 . t o t u t g l ee l;"t u t ir t h ttlf lt' n p 4 th tr tr.r.\. 1t (ttltt'tl

tilttl

lriniltlt'tl

itllt,

B riltlxns 25r'nt long. bltt nrhetl t t ntl n,f reshed

F O R T HE

GARNISH:

5 0 g co n t .vtltr tl( n tit h t' 1

-s $

b $

s$ $

s b $

$ N

THE

PR EPAR IN G

SALM ON

T AR T AR E

M i x t h e r l i c r e r Is a l m o n w i t h t h e s h a l l o t . r l i l l a n t l nlustard.Season$-ith salt to taste.then pepper.arrrl Iinallv add the linre juice. Set asirle.

THE

M AKIN G

D R ESSIN G

M i x a l l t h e i n g r e c l i e n t st o g e t h e r '.a l r ( l s e d s o n$ i t i r salt anrl peppel'to taste.

W R APPIN G

AN D

T YIN G

THE

PAR C ELS

Lar the lbul squaleso{ snroketlsallnonilat u ith the shinr side doln. Distril)ute the salllrolr tartare e\e n l v b e t r e e n t h e m i n c e n t r d l s ( l u a r e s l t a l l e s . l'olrl the siclesor-erthe top coll('ealilr!{tlte taltale ('ou)pletel\'.Make four ('r'ossesn ith the t'iltlronso{ It:ek on Your lork

s u r l a ( 'e . P l a t 'e e i t t 'l r s a l t t t o t r

$ $

refligerate.

('onl salad. 'l'op each pile rvith sonreof the rlless-

$ $

s $ s .

parccl rvith the or,erlappirrgllaps sitle tlourt ott tolt of o n e o f t h e s e c r o s s e s .'l 'i e u p r v i t h t h e l e e k . t h e n

SER VIN G

ln t h e <'e n l r eo f i b u r p l a t e s , p l a ( 'e a l i t t l e p i l e o f in g a n r l o n e o i t h e p a r ( 'e l s . \ \ 'a r n r t h e r t 's t o f 't h e

R B'S

t lr e s s i n g l i g h t l l a n ( l s p o o n i l l 'o u n ( l t h e o u t s i r l e . Sel'\e to vout.guests.

l r o i l e r l e g g . ca p e r s a n ( l p a r sl e r . a n r l se n e tl r r i th a holseradish vinaigrette.You can also use the clulr

VAR IAT ION S

Th e p a l c e l s n r a l l r e f i l l e t I u i t l r s o u r e r l ( . r ( 'a n l .

n r i x t u r e o n pa g e l i l . b u t l e p l a ( 'e th e tl i l l i n th e tlressingn ith coriarrder'.

Planning irht'atl/)o r

turlrLretooJitt' irt tttltu ntr cooAlhr'.vtI rtuttt'tIr't rti rrg' restlting irt tr t er.t (lr.\ ItrI

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(, :O

hn O

'tr fi

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tr=^: =+ , ==-F -_s -NJ!

f i :5 >:^

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x s s

$ $ $

$ $

bxROAST ED QL IAIL S \/IT H S P IN AC H , VINE L EAVES AND SLILTA N A S

x $

S(hnl Light olire oil solt and pepper

FOR

T HE

PIL AF F :

L sn a ll o n io n . p ce le do n tl finelr chopped 50nil oLit:eoil 100g kng-gruin

rire. uashed 200ntl u.uter

I 00g best-qualit1 suLtunas I tuil|eqnut

FOR

T HE

P ACKET S

crtnut,trl sceds

VINE.L EAF AND

T HE

GRAPES. l 2 t in e le u te s ( th ct u tn b e .fbund lrined in nuxt tLelis). rinsed onrl dried Thnl olirc oil I I'ttru lte.sgr(t1il,.\-ttIl,ru.\. l) gntlx's per bunch, u,aslrctl

$ N .

N .

$ N

$ .

TH E

IIeat the olir,eoil to smt

pan. Seasonthe quails

For I people

each thigh, then I minu PlanninpJ uheod:'l'he rice .\Iut lx, cooked I -2 tlut.s in tulrrtrtce. 'fhe rirre leuf parcels ,Vu.t lrc rnade I-2 dats in atlntnce. Tltet tttrt be rehertted tr,itltthe grqte.s be.fore jou st.urtuntr meoL, und hapt urtrn under.foil uttil ytru need them. 'l'he clLrailsl/lat be ttnl;ad o toultle of'hottrs in udunce ttp to tltc lxtirtt ttherc lltc.r go trt tlteort,n rtntl .finishel.fitr .J-S minutcs tt the time tf'.sen:ing. 'l'ltt'sauce Mtt

B quuils

COOKING

THE

PILAF F

In a small ovenl)r-oolan(l heatl)rool Jran.cook the onion slowl;- in the olive oil until tr.ansparent. Arld the rice and cook without colouring for a further minute. Mix in the rvater, sultanas and caraway seeds, to[) rvith greaseproof pa;rer and cook in the preheaterloven frrr 20 minutes. Check t h a t t h e r i c e i s r : o m p l e t e l y r . o o k e d ,t h e n s e a s o n t0 taste. Set aside.

ST U F F IN G THE

AN D VIN E

C OOKIN G LEAVES

Inc'reasethe overrlernperatureto lB0oC/350.17Gas4. Heat a large Ii'ving pan rvith a third o1'theolive oil. l'rv four of the r,ine leaves lirr 30 ser.onrlson each sirle. Remove quicklv frnnr the pan anrl drain on absorbentpaper. Set aside in a warnl tlry place. Divirle the r:ookedpilaf{ evenlv between the eight renraining vine leaves.then roll into thick cigars or balls. Plar.eon a trav rvith the gr.allesand sprinkle with the rernainingolive oil. Bake in the preheated oven Ii)f approxinratelv l0 rninutes. Keep uar-m.

quails fronr the oven

breast downwarclson a . 'Io make the sauce, ,

the bottom ol'the pan t< j u i ce s. Ai kl th e fi g s a

Th" ,1,iua,'h Mrt1.be tutked uJ'ett, htnrrsin o.dutnte antl reheoted.

M AKIN G

and finish in the oven fc

th e n p o u r i n th e b r o r v

lx' made anrl-linished ut the xunc tinte tu 1ou ure sertling the quai;s.

Preheat the oven to 160"C/325"|-lGas3.

facing downrvards,ther

. --isi":-.:

s COOKING

NAC H, NAS

THE

QU AILS

THE

AN D

M AKIN G

minutes. The figs will plump up. Remove {rom the stock using a slotted spoon. Seasonthe stock and

SAU C E

Heat the olive oil to smoking point in a large frying

set aside.

PR EPAR IN G

THE

C R E A ME D

SPINACH

facing downrvards, then turn them on their backs

Place the spinach in a deep saucepan with the

adt,unte-

and finish in the oven for 3-5 minutes. Remove the

cream. Cook for 3-4 minutes until the spinach has

aterJ uith t.hegntPes be.fttre-

quails {rom the oven and the pan. Place them

rvilted and the cream is reduced. Seasonto taste

eed thern.

breast downwards on a flat dish.

with salt, pepper and nutmeg.

';lrcrether go in Ilrc otten

To make the sauce, drain the fat from the pan, t hen pour in t h e b r o w n c h i c k e n s t o c k , s c r a p i n g

SER V I N G

sealin.gthe quails.

the bottom of the pan to dissolve the caramelised

On a large warm oval dish form eight piles of

reheoted.

juices. Add the figs and leave to infuse for 5

spinach. Top each with a quail and arrange the vine-leaf parcels in the middle and the figs around.

F"#

,-l

Top four of the quails with a fried vine leaf, the --'t--.

'*:,tl

remaining quails with the grapes, and serve the warm stock-sauce separately in a sauce boat. Let your guests help themselves.

R B'S

shape, so long as they ure of unifurm size and hold the rice. Resting the quails They should rest with their

breastsJacing downwurds so thu.t o,ll the juices Jrom the birrJs run through the Jlesh, moistening it onrl a.dding flo''-our. WI NE For the quail, choose a soft, full bodied and fruity red wine such as a village appellation from the COtede Nuits ffosne-Roman6e is the most delicate wine of this region). or an interesting altemative. a white Pineau des Charentesthis fortified wine will have lots of fruit and a medium dry finish to match the sultanas.

.*..'

$ $ .

N .

x s

200m1Brown Chk:kenStot:k (seepu,ge76)

t hrge driedJigs

SPINACH:

N O TE S

LN. The vine-leaf parcels Thesecan be made in an-y

l\.

N .

pan. Seasonthe quails, then fr1,for 2 minutes on each thigh, then I minute with the top of the breast

$ $

FO R

3009 tough

spinach.

C R E A ME D

naslrcd

and

stalks remoaed

freshll' grated nutmeg

N .

x $

)b .N

.s F r:.

TH E

SAUCE:

l00mL uhipping cream

$ x

TH E

L\ALMOND AND CHESTNL]TMTLLEFELIILLES

)$ N

s $ s

Pur6e the remainder For 4 people COOKING

Plunning

ahead; The almond tuiles Ma1. he.made a daf in arLr:onceand kept irt on airtight contoiner.

THE

ALM OND TUILES:

50g unsoltetl btLtter

50g (:ustersugur 2 tablespoonsglucose or corn sJrup I tabLespoonniLk l50g almonds" sLiced

N . .\

.$ $ .

F OR

T HE

CHEST NUT CREAM :

350g sueetenedclrcstnutpurde 2 tabLespoonsrum (optional) I 50ml double creum

F OR T HE C O U L IS

AND

APRICOT

l00mL uater 2 tablesltoonscaster sugar

Mix together the eg Boil the milk rvith tl

The apricot coulis. almonds and r:hopped apricots Mol he mude o da,1 in, odnrtnce.

the yolk and sugar r

Return to the pan an

until it is thick enoug BAKIN G

THE

spoon. Strain immer

ALM ON D

further minute, then

T U I LES

Preheat the oven to IBO'C/ 350'F/Gas 4.

PREPARI

Melt the butter with the

Grease a small tray r

a n , l g l u , 'o *" . t h e n m i r -ugar in the milk and then the

In a small sauce[

together until a r:

almontls.

almonds, keeping tl

.s s

Make

spaced,

twelve

well-

e a ch a co a ti n g o l th

tablespoon-sized

pan on t0 the oiled tr

piles on a non-stick tray (you

will probably need to do this

Divide the t$,o sau('â&#x201A;Ź

in two batches). Flatten them

Sprinkle the almr

out a little and then bake rn

the preheated oven lbr l0

top, then in the cent

minutes. (Thev will be about

ing with the t:hestnu

7cm in diameter.)

by chestnut ('reanl e

GARNISH:

I 00 g semi-drietl qtricots

The chestnut cream Can beJinished a deyor tu;o in uduunt:e then kept nell clinp;fiLmetlin theJritlge.

. FOR

cots, and cut these e

s $

b $ .

N .

$ $

Remove from the oven

tier desserts.

a n d l e a re f o r a p p r o r i m a t e l y 30 secondsbefore slipping

H. The chestnut I

them off with a palette knife. (I{ you want perfectly round shapes, cut

of the double cream until smooth.Whisk the

unsueetenetl t'hestr

thern with a pastry cutter as soon as they come out

remainderofthe creamto softpeaks,then fold in.

m.uscouadosugtr to I

from the oven, but this is not necessary as they look lovely with ragged edges.) Reserve in an airtight container until neecled.

M AKIN G

THE

C H EST N U T

C R EAM

Whisk the chestnut pur6e rvith the rum and a third

The tuiles l"liese

In a small saucepan, bring the apricots, water and

tral', and then Left tr lifted olJ. You u,ill b

sugar to the boil. Leave to boil for I minute, then

tu i L e m i xtu r e , b u t I

remove from the heat and allow to marinate for I hour.

petits fours.

MAKING

TH E

APRICOT

COULIS

Bring back to the boil, then remove three apri-

'th ;F:ifr fr ?fr #& EFsi

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ara'

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L-!l

bT$ .

SAL AD OF M ARIN ATE D P R A \(/N S, SPINACH AND SOLIS E DVE C E TA B LE S

$ $ I 0 ./resh tige,r ltrau:ns, halued lengthu,als 1 teaspoort grapeseed oil 2 t.ohLespoons regetabLepickling liquid (see belou) 1 teaspoon poppr seeds 1 tablespoort sesame,seeds

F OR T HE

PICKL IN G L IQU ID : 500m.1 u;ater

l00ml u;hite uine t-inegur l5 coriander seeds,cntshed 10 black peppercorns,crushed I tubLespoorttLear honey

F OR T HE

VEGET ABL ES:

I meditLrn courgettP,, trimnted I me.diurncarrot, peeLe.d 50g nhite oJ Leek,uoshed I 00g button mLL:thrloms, u ;a sh e da n d hol rcd

For 4 peoplc Planning

ahead: Euen thing t'o.rtbe mude et least u duy in utluunrt:. You ntuy aLsoorrrtn.get.he.food on the pLotes,just leauitg the Punnesun tuiles to utltl ut the tinte oJ'sertr.ng.

PR EPAR IN G

THE

PIC KLIN G

LIQU ID

x$ $ N .

s s .

N N

$ N .

N .\

P A R ME S A N

TU I L E S

On a non-stick tray, make four rouncls of grated

saucepan arrd bring to the boil.

I'armesan, then place under a grill until Iighth' coloured. Remove with a palette knife. Do this

PR EPAR IN G THE

AN D

C OOKIN G

VEGET ABLES

quicklv because as the r:heesehardens it ber'omes quite brittle and will Lrreak easilv. Plac,e on

Using a vefletablepeeler, slice the courgette and

absorbentpaper. (If making in advance,store in a

carrot lengthways into ribbons and $'ith a small

dry rvarm place.)

knife cut the leek into ribbons. Plunge the carrot and leek ribbons into the boil-

SERVING

ing pir:kling liquid, bring back to the boil, then

Drain the pickled vegetables (the liquor may be

cook for I minute before adding the mushrooms

kept and re-used), antl arrange attractivel--varountl

an(l courgette. Remove from the heat, cool, then

the outside of four large plates.

store in the r:ooking liquor.

Mix the spinach with the r.inaigretteand make four piles in the centre ofthe r.egetables.Sgron the

PR EPAR IN G

THE

VIN AIGR ET T E

Whisk togetherthe measuredpickling liquor antl

prawns and their liquor over the spina<'h,top u,ith the Parmesan tuiles, antl serve.

oils. Add the bacon an(l grated egg, and season with salt and pepper. Set asi<le.

V A R I A TI O N S

Almost anv vegetablecould be used for the pickle"

tJ..

s s

TH E

Mix all the ingredients together in a mecliurn

PREPARING

C OOKIN G

THE

PR AW N S

Heat the grapeseed oil in a medium frving pan until it reachessmoking point. Toss in the prawns and fry for I minute. Add the pickling liquor anrl the popp.vand sesame seeds.Leave to cool, then store in the liquor.

just alter the cookir-rgtime as ne(iessary.Sardines or scallopscould Lreused in place ofthe pla\rns.

,uiF isti

u t

l[* {=:

" .: =5j

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F v

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s:= : i :

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.= :

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LnN L

o : J ri F

f;9 i i i i :.= i='$ t r ; ? i :i f i = =i ! l=st " L' ; I ; ; i i i s 3 } j i; it E ; ! d o z = i: \:: < |!

GiRihtR?h'h?6';R&tR?hiR&iR&tR*iRGlR?htfr

E-e:E

i +€ ?tEi

.r - E- E E

! * E € p *€

?fr fr ?GiR?htRlh'#

hx-

CL IINEA F OVL \/IT H CARROTS , C OOS E B E R R IES , BEET ROOT AND LIME

.'x

FI N I S H I N (

.s saLt ontl pepper 50mL groundnut oil 25g unsalted butter

F OR

T HE

CHICKEN

BROWN ST OCK

l.5kg chicken uings or corcasses,.fineh chopped l00ml groundnut oiL I nterliunt onion, peeled and JineLl'chopped I gurlic cloue, peeled und crushetl I00g mushrooms,u,iped and chopped I tablespoort tomlto purde 6 black peppercorns, crushed '/' hay leu"f I sprig thlme nPPr'u. Q00ml u'ater I 0p; orrouroot or cornflour, rlilutetl in SOml wuter

$ $ $ .\

Finish the sauce by b

u:iLl seein the other recipes,it has mant uses.

ring in the butter and

be <'ooketlup to 3 hours in udrance and then reheutedJor qtproxintatelt S minutes '1141. ut the tinte of serting.

'l'lre lreetroot sauce Mc-t be nuuk', u1tb the point oJ'adding the butter and lime. 2 tlats irt odLance. 'l'he t'antrts. goosebenies ancl lried parslev Mru_1' be cookerlon the tlul oJ'the nteol uul reheatetLot the time of sering.

M AKIN G

THE

BR OW N

C H IC KEN

ST OC K

Preheat the trven to 225"C1425'FlGas 7.

Heat the groundnut oil in a large frying pan until it reaches smoking point. Fry the birds tbr 2

In a large roasting pan, heat the oil until smok-

minutes on each side, and I minute on each breasr.

ing, then over the strongest heat, brown the

Add the butter and roast in the oven for 25

<:hickenwinfasor carcassesfor B-10 minutes, stir-

minutes, turning after l2 minutes and basting

ring or:r:asionallywith a \\,oodenspoon. Add the

continuously. Remove the guinea fowl from the pan

chopped onion, garlic and mushrooms an(l ('ook for

and place breast downwar(ls on a flat dish. Allow

another 5 minutes until lightly colouretl. Roast in

them to rest for at least 20 minutes.

s-s

$ $ $

the preheated oven for 20 minutes until the r:hir,kennings and vegetablesturn a ri<:h}rrown. Sprxrn out the excess fat and discard.

M AK I N G

TH E

B E E TR O O T

SAUCE

Place the beetroot, water, vinegar, port and sugar

Arld the tomato pur6e, peppercorns,bay leafand

into a deep saucepan. Bring to the boil and simmer

thyme and stir. Deglaze the pan with 200m1 of the

until the beetrrxrtare tender, about l5-20 minutes,

water, scraping up all the caramelisetl bits from the

then reduce the liquid with the beetroot to a syrup-

lxrttom of the pan. Transfer the bones anrl liquid to a

like consistency.Ad<l the brown crhickenstock and

s $ s

sau('epan,cover u,-iththe remaining water, and bring

bring back to the boil. Set aside.

to the boil. Skim, then simmer for 20-30 minutes. Stlain the juices and skim off any fat. Whisk the diluted arrowroot or cornflour and water into the stor:k, and bring to the boil to lightll' bind the stock. Cool, then refrigerate or lreeze.

s $

PREPARING

TH E

GARNISH

Preheat the oven to lB0'C/350'F/Cas 4. Scatter the cape gooseberrieson to a small oven tray or pan. Sprinkle with the sugar, cook in the oven for 5 minutes, then set aside.

-x

Reheat the guinea fc

be made ttrul.frozen in little contrLinersu ntonlh in udtance, or matle 4 dal's in udt,ante und refrigerated. As you

N 2 x 9009-l kg oten-read1 guineafowl

uhead,: Brown Chicken Stot'k 7'liis ret:ipemakes about Lhree times os ntut,hos J.ou u'ill need. It nuty

The guinea fowl

approximately 30 sec to absorbent paper.

For 4 people

Planning

careful as the oil w:

R OAST IN G

THE

GU IN EA

F OW L

Meanwhile, heat the groundnut oil in a large

Preheat the oven to lB0'C/350oF/Gas 4. Seasorr

frying pan until it rear:hessmoking point. Toss in

the guinea lowl with salt and pepper.

the flat-leaf parsley, away from yourself, being

and zest, salt and pet

$ .

EBERRIES,

t'areful as the oil will spit on contact. Toss for

Arrange the carrots, beetroot and parsley a r o u n d t h e o u t s i d e o f a l a r g e d i sh . Pl a ce th e

FOR TH E

approximately 30 seconds until crisp, then transfer kr absorbent paper.

guinea fowl in the nriddle and pour the beetroot

sau('eover the top.

20 bubr bt'clroot. rlaslrcd urul peeled. or J ntetLiuntlx:etnxtt. u,ushel, pceled urul quorlered

FINISHING

AN D

SER VIN G

\ou u'ill need. It m0)'

Reheat the guinea fowl and carrots if necessary.

d refiigerated. As lttu

Finish the sauce by bringing back to the boil, stir-

inuteh 5 minutes

R B'S

ring in the butter and seasoningwith the lime juice

e\ The guineafowl ?ftis mustrestafter roasting, breastdownwctrds, to aLbw thejuices toflow through

and zest, salt and pepper.

ond moistenthe breast.

100nil u'oter 50ml red u,ine t,inegtr 50mL rubt port 30g custcr nryur

2l )Oml B nrun C hi tA ert j t,x A (see Left)

.s $ x $ s s s $

ed ttt the time of seruing.

50g hutter

zest.and juice o/'2 Lintes

a large frving pan until

FOR TH E

the birds {br 2

GA R N IS H :

Currots u,ith Cumin (s eepage 139)

rlinute on each breast.

20 cape gooseberries. opened. ttr;istingthe shell ubLttethe fruit

in the oven for 25 nrinutes antl basting

I tublcspoon cester suge.r

rinea lbrvl from the pan

2Oml grotndnut oil

s on a flat dish. Allow

1 snrull bunthflat-leof parslel, uashed, dried ond picked

rinutes.

rRO O T

rtts i.rtudtance.

N OT E

B E E TR OOT

SAUCE:

$ $

SAUCE

inegar, port and sugar

s s s

to the boil and simmer ', about l5-20 minutes, Lhebeetroot to a syrup'ownchicken stock and side.

E GA RN I S H

iSO'F/Cas 4. rries on to a small oven the sugar, <:ookin the aside. rundnut oil in a large ;moking point. Toss in 'from vourself, being

-><*

$ $

s $ $

l ,v IN E

For the guineafowl, choose a youngred Zinfandel;in Australiathis grape developoa goodspiey, mintyandsoftftuitwhich shouldconrast nicely,witl the lime in *re s'auceand the cumin in the carrots, aswell asmatchingthe sweetness of the beenoot @rownBrothersor CapeMentelle).

$ $ $ $

'N. ROAST ED BANANA, VAL NL IT C R E A M A N D F IL O PAST RY \/IT H QL IINCE C OMPOTE For 4 people

Planning

ahead: 'l'he bananas May be roasted before you serte your st(rter, Leftin thepon untl reheatetl in their own juices.

s .

$ DRIF T WOOD A R RANGEM ENT Driftuood t'un com,ein u,onderful shopes,colours and lextures. Depending on the size ofthe piece, choosea s u i t n h l e e on ta in e r o n d .lill it w i t l t n a t e r so oke d- o ,tsit. Wetlge the driftuood irt a: lirmll

as you ran. lhen

errutrgP in sume lttll lourrs aruJ dccoratiue items - here sornesmalL ertichokes on s l e m s .t h r ee ste m so f y' llo u lilies urul u feu' lrllou

ru:es.

lloss is usertJ'orJilling in and couering the mechanics of lhe urrangemenl. Arntrtgr some other pieces of utood and some baubles urountl t h t J u o t oJ th r to n tu ir t,' r iJ' lo r t liAe .

The cream WilL keep reJiigeratedfor obout 2 rlo1.s if well clingfilnted. The filo Mat be cooked and kept irt tt u'unn tlrl pkrt'efor a tlal then reheatetl ot the stnte time us the bttnrtn1s.

Preheat the oven to 180'C/350'F/Gas 4.

In an ovenproofdish, melt the butterjust until it starts to bubble, then add the bananas and vanilla.

C OOKIN G

THE

BAN AN AS

Peel the bananas and rub them with the seeds fronr

Roast in the preheated oven for 3 minutes on each side. Remove and set aside.

the vanilla pod. PR EPAR IN G

TH E

QUINCE

C O MP O TE

the quince and simmer for 15 minutes. The quince

will turn a pinkish colour and become tender.

Leave to cool in the syrup. (You can re-use this syrup.)

In a deep saucepan bring the 30g walnuts and the

$ .

Boil the sugar, water and vanilla pod together. Add

M AKIN G

TH E

WALNUT

CREAM

milk to the boil together. Pour into the bowl of a blender and pur6e until smooth. Meanwhile whisk the egg yolks ancl sugar together until you obtain a pale cream colour. Pour the walnut milk mixture over this and whisr<

butter, then sprinkle the suge

together, then return the mixture to the pan and stir

each sheet diagonallv into lrr,

over a medium heat to bind until it thickly coats

each piece over the top of an u

the back ofyour spoon. Strain through a fine sieve

o n a b a ki n g tr a y t0 n r a ke a l

into a bowl, cool over ice and set aside.

5 minutes in the preheatetl r warm dry place.

BAKIN G

TH E

FI L O

P A S TR Y

Preheatthe ovento 180'C/350'F/Gas4. Brushthe sheetsof filo pastrywith the melted

SERVIN(

Pr e h e a t th e o ve n to a b o u t I

CREAM ANt) E COMPOTE

$ $ $

.\tarter"Le[tin thepun onclreheoted

erilet!ul lhe sometime as the bananas.

ble, then add the bananasand vanilla. preheatetl oven for 3 minutes on each

e and set aside.

$ -\

ol in the svrup. (You can re-use this

b rucepan lrring the 30g walnuts and the

boil together. Pour into the bowl of a

.-\

CREAM

W AL NU T

ile whisk the egg yolks and sugar

.il you obtain a pale r:ream colour. Pour milk mixture over this and whisk

butter, then sprinkle the sugar liberally over. Cut

Put the filo, bananas and garnishing walnuts in the

)n return the mixture to the pan and stir

each sheet diagonally into two piecesothen shape

oven to warm through.

ium heat to bind until it thickly coats

each piece over the top of an upside-down ramekin

Meanwhile spoon the walnut cream over the

your spoon. Strain through a fine sieve

on a baking tray to make a hat shape. Bake for

bottom of four plates and make little piles with the

cool over ice and set aside.

5 minutes in the preheated oven. Set aside in a

drained cold quince on the top of each.

warm dry place. FILO

Remove the bananas. the walnuts and the filo pastry from the oven. Place the bananas opposite

PASTRY

ovento IB0'C/350'FlGas4. resheetsof filo pastrywith the melted

500m1 nuter '/: mnilkt pod

FOR

TH E

W A LN U T

C R E A M: 30g walnuts, plus 20g to garnish 200m1 milk 4 egg lolks, size 3

TH E

FILO

P A S TR Y : 1 large sheetsflo pastrr 50g butter, mehed 50g caster sugar

pur6e until smooth.

THE

QU IN C E

2 Large quince, peeled, seeded und cut in B

FOR

pinkish colour and become tender.

KI NG

TH E

2 tublespoons caster sltgar

nd simmer for l5 minutes. The quince

T HE

FOR

C OMP OTE :

-s s

C O MP OT E

Q U I NC E

rr, \\-aterand vanilla pod together. Add

ING

25g unsalted brnter

-s

rproof dish, melt the butter just until it

TH E

'/' t unilLa yxl, cut Lengthutol"s

I 50g caster sugar

t'rcll t'lindiLmed.

tI N G

4 bananas

SER VIN G

Pr ehe a t t h e o v e n t o a b o u t 1 1 0 " C / 2 2 5 " F l G a s '/ r .

the quince, then top with the filo. Sprinkle the walnuts around. Serve immediately.

$ '

b $ .

W IN E

Forthe roastedbsnana go to townard opena wondefil boitle of S*utrsus (ort Mmbdrillac); lndr must

u"nom iiiir- *a sunnyvintage.

-- -^

Sfr

r: )r ivsAuurH:) CNV S]AVlI

] I V I O : )O H]

H I l, f r\ l S S I lt )W lI V lO l()H \...

s tt:)\l v ,t () ll

i\i.

N t s wo o x HS lt w

( IN V ]] II VS I N l H SV ]

AVTVS

V HI I I N lI I I H] O UI ] ( IN V I I I O I

OI NV W

\..{l

i\5.

fN I S \ I U (] II INllZ Y H ( IN V (I U V I S I I W, SI I f V T I V . I \ V HI I / X \ l N lX X lI

)lll

".:t i\t' '.4r)10)0rlrtn0q1) ,tlnttotssrx!)Jr) otl,n asoryt.(llouatlsa'as1aautinla

.Q1

p)rdpunl(l )(l lp,n .\Dt pltto) nlDul a\t paapur put) 'd)nDs^tnu n pu, rBuDut.fb suorlrppD atll .iq pauu)f\'uril1 st rtfitl ',t1nyxl ,\t pttD a.ia aqt qtoclnf intn.tqal,t.t .i1g n tt n s p urt t rtt n n1l'.{o1ytl' B ut.tls t lu s rr r) tp r U.n sasJno))JJrll )Jt) JJIH lttorlsap yttt o1t'sunun1aia.1 I

nN A hr

'N'

s .

WIN E Awhite Cdtes de hrovence

with its dry, frrll bodied and clean tasewill be a good

matchfor the leek terine;

itsflavburwiltbe,g{gg"a bytheoidity'oftlredressing;Frditwin haveenough bodytoleavea nicemund andsofttastein themouth.

25 medium leeks, with the two outerf.brous layers and just the uery ends of green remoaed, well nashed sah and pepper

F O R T HE AND

M UST ARD HAZ EL NUT DRESSING:

I tablespoon Dijon mustard 50ml white wine uinegar 75ml hazelnut oil 75ml groundnut oil

FOR THE

GARNISH: 6 quaiL's eggs

lB asparagus stalks I small bunch cherail, leaaes picked

LEEKTERRINEWIT H ASPARACLIS, MU S TA R D AND HAZ EL NUT DRESS IN C For 4-5 peopl.e

s $ .s s -s $ s s

Planning

ahead: The terrine Need,sto be made and pressed at least 24 hours in adaance.

The dressing May be mad.e up to 2 neeks in adaance (making double or more of the recipe and,

hauing some hondl is a good. idea). The asparagus and quail's eggs Maybe cooked.on the dayofthe

dinner. FinaLll', the entire dish,

excepting the dressing, maybe ananged on plates about I hour or so before your dinner par4. Splash with the dressing at the moment of seruing.

M AKIN G

THE

D R ESSIN G

surprised at how much water comes out during the

In a bowl whisk the mustard and vinegar together.

pressing. This is what should be happening. Just

Add the oils, whilst continuing to whisk. Season

pour off as it appears.

to taste with salt and pepper. Set aside. C OOKIN G BU ILD IN G

THE

T ER R IN E

TH E

AUAIL'S

EGGS

Bring a small pan of water to the boil, delicately

Put a very large pan of water on to boil. In the

place in the quail's eggs,bring back to the boil and

meantime, line a terrine mould 25cm long x 9cm

cook for 3 minutes. Cool under running water, shell

wide x 8cm deep, with two layers of clingfilm.

and set aside.

Leave some overlapping. When the water comes to the boil salt it well.

then plunge in the leeks and cook until soft, about

Cookin boiling saltedwateruntil just a little more

l0-12 minutesoat a rapid boil. Once cooked refresh

thanal dente.Refreshin iced water.thensetaside.

the leeks in iced water so that they keep their

from the iced water on to a cloth in one layer. Press

Easethe leek terrinegentlyout ofthe mould,using

same ingredients. Instead oI

them well to remove as much water as possible.

the clingfilm. Cut into triangularwedgeswith a

leeks in a terrine, vou cou

very sharpknife, and arrangeon individual plates.

attractive pile on a plate with

$ .

$ .,$

s b tt

colour. As soon as the leeks are cold transfer therr

Trim to the length ofthe terrine, then set aside.

C OOKIN G

TH E

ASPARAGUS

V A R I A TI (

If you do not feel confider F IN ISH IN G

AND

SERVING

Pass the dried leeks, five at a time, through the

Then removethe clingfilm delicately.Decoratethe

vinaigrette. Build the terrine by placing five facing

plateswith the asparagus tips, and cut the stalksin

one way, five facing the other, green to white, until

sliceson the bias to sprinklearoundthe plate.Cut

all of the leeks are finished. Cover with the over-

eachquail's eggin halfand use to decorate.

lapping clingfilm and a piece of foil-wrapped

Finally, add the chervil to the vinaigretteand

cardboard cut to the size of the terrine. Then press

mix in thoroughly.Pour over and around the

evenly under a weight for 24 hours. Do not be

terrine.Serve.

terrine, you could just make

s -\

)TARt)

u lKt t I (. 'u if' (ttrd

IJur tt tticker or cork hark ring .fnune. Ailect together dffirenl shupcsof pusto - the most interestirtgure bou's.tubesantl shells.Arnnge theseattractitell uLl orer theJiume. Stkrchg them ort at dilJbrent angles. Use a glue gun to &t this. When you haue

Jinished und tlte glue has dried, .spruywith s1mt1'pain.I(gokl, siluer

tr(r lxtrl.\'.

(,r (r (1tl t,url ,.Fi rti s hof rc i tho ni re

i )lt ) es out t lurir-rg t h e

$ $

bou; rtt t.hebottom utith matching

or untrostirtg trtils and, if 1ou like, u little urrongement, here

s s-s

l r t ' ha pl i elring. Ju s t

IL'S

R IN G

s-x .

entire t/,ish,

P A S TA

EG G S

t he l r oi l . rlelic at e l v l r a <'k to the boil a n d r u rr ni ng u. at er. s h e l l

rtil just a little more i'atet',then set aside.

VARIA T ION

R B'S

N OT ES

Il you do not feel conlident about making the

] ERVI NG

terrine, you t:ould just make a salad using all the

oJ'Leektogetlter. You con use just about an1'thing

: ol'the rnould.using

sarne ingretlients. Instead of pressing the cooked

tts tt u;eight so long as it weighs ahout lkg, and i.s

ular rverlgesrvith a

leeks in a terrine. you could serve them in an

distributed euenly. This ttmou,ntof leeks serues4-5

rn inrlilidual plates.

attractivepile on a plate with the vinaigrette.

people so it onlyJiLLshalf oJ'theterrine. Do not norry'.

t'ateh. I)ecoratethe

;T' Do not be tempted to pressthe terrine for less

and cut the stalks in

than 24 hours, as it u'ill be impossibleto cut.

The terrine This is pressedto push the lalers

roun<lthe plate. Cut

e to <let.orate.

.-\

the vinaigrette and

er anrl around the

usirtg silh Leauesarul gokl painted ucorns. Attach a Loopofribbon at the but:k of theJrame s(t that ylu utn hong it, on o door. on the u:oll, or in o u,irulout. YotLco.n rkt the same thing uith corhsonrl nuts (seeyryes 55 arul 12.)).

.s $

:k\

T OF L I AND M ANCO BROC H ETTE \/ITH A C AS H E \/ SAT AY SAL ICE AND M USHR OOMS IN FILO P A R C E LS

$ $

s . ,l)00g toJu, t'ut in B x 3un ltteces urtd ntarinated in S(hnl sot suuce salt ontl y14x:r I ntetliun courgette. trintnted. hulred. then cut irtto ,3r'ntstlutres ttrbubr bok rhor I ntrmgo. stone remot;ed^.fle.slt cut inLo,'lcm .ulutLres B utaler clcslnrrls 3 tobleslttxtnssesrtrrte oil

F OR T HE

F IL O

PARCEL S: B sheet..s .f il.o 1x t.stry' 50ml grtnnd.nut oil 2509 mix:d nutshroorrts(i.e. ,sh iitn l;eh. u tto n . p iu l h lc u) 30g grountl ttlnunds 2 tublespoortssesrrlrcset'r1,s 2 tuble1xtorts 1to1t1t.t seed.s 50g unsaLtedInukr" ntclted B r'lrirts. blunt:lu:d und n'lrashed

$ .\

s $ $ $

MA K I N

Plunning ahead: The brochettes anrl [ilo parcels.]Iar' lr prepared a dar in urlrntce. Ther c:rmolso hoth lr ctx*ed

th e r e m a i

R e se n e Ii just be/bre rat sen:ellr slarter. kept in a u'orm placc und pttssedquk:kly through the uen to reheat The satar sauc'eCrrrr lte nutde up to 2 dars lx'fbrchuntl und reheated. just adding e little uiater.

PR EPAR IN G

THE

BR OC H ET T ES

Have ready four skewers. Ilring a large pan o1' salte<luater to the boil. Blanr.h the courgette anrl lrok chov in it lbr'30 seconrls.r'efleshin iced rrater a n ( l ( l r a i n o n a c l o t h o r k i t ( 'h e n p a p e r . S h a p e t h e bok chov into small rolls anrl set asitle with the O n e a c h s k e w e r i m p a l e a p i e t 'e o f b o k <'h o v follorverl bv rnango. tofu. <'ourgette antl water-

cheslnut. therr repeat in

Refligerate the lrrochettesuntil neetled.

.$ N

PR EPAR IN G

THE

F ILO

the salne orr[er.

PAR C ELS

Heat the gt'oundnutoil in a large frving pan until i t r e a t 'h e s s m o k i n g p o i n t a n r l t o s s i n t h e r n u s h roonls. l'n' for 2 minutes. therr rlr-ainoll kit('hen p a p e r '. R o u g h l r - c h o p t h e n r r r h i l s t t h e v a r e s t i l l r v a r r n .t h e n m i x t h e m i n a l r o w l n i t h t h e g r o u n t l

alnronrlsand I tablespoonea(,hof the sesameantl

sheetsof the lllo pastrr. 13r'ush theseliberallv rvith

$ .

N -\

$ $ ti

almonds. S

For I people

other ingredients.

Ilurses tog ertra ltutt

polrllv seetls.Seasonto taste with salt and peppel'. On a clean. ver,vdrv work sur{acelav out 4 x 2 nrostof the nreltedbutter an<lrlistributethe mushroottt ntixture in central piles lretneen them. \ol p u l l u 1 r t h e s i c l e s .m a k i n g l i t t l e p u r s e s h a p e s . Drizzle the remaining butter over the top and sprinkle with the remainingpo14rvantl sesameseeds. Wintl the t'hir,esarounrl the tops. as if tving th-

renraining

l r o i l , si m r

s .\

A CASHE\(/ O PARCELS

pulses together,anrl place on a tfervgreased with

b l e n d e r a n d p a s s t h r o u g h a fi n e si e ve . Yo u r vi l l

ertra lrutter and sprinkled with extra groun(l

h a v e a f a i r l y t h i c k s a u c e ; i f t o o th i ck. j u st a r l tl a

almontls.Set aside.

little u'ater.

M AKING

THE

C ASH EW

SAT AY

F IN ISH IN G

SAU C E

Reserve 12 ofthe r:ashewnuts f<rrgarnish, and put ,a) (an ulso both be cooked

the renrainder in a nredium sau('epan with the

n to reheQtu'lrcn needed.

remaining sauceingledients. Bring all of this to the

tg o little nut,er.

boil, s im m er f or l 0 m i n u t e s , t h e n p u r 6 e i n a

AN D

SERVING

Preheal the oven to lB0"C/350"F/Gas 4. B a k e t h e p a r c e l s i n t h e p re h e a te d o ve n fo r '5 minutes until crisp anrl golden brorvn. Wh i l e t h e s e a r e r : o o k i n g , h e a t th e se sa m eo i l in a large lrying pan until it reachessmoking point and fry the broc'hettesfor 2 minutes on each sirle. Keep rvarm.

W IN E

You will need a dry, clean and ammatic white wine

for the tofu and mango brcchette, somethrnghke a young Gewiirztraminer fiom Alsace.

.s $ s $

FO R

TH E

S A TA Y

Heat the sauce anrl divide between lbur plates. Arrange the parcels antl brochettes attractivelv. sprinkle a little sov sauceover the top and gamish with the lesene<l cashelrs.

CASHEW

SAUCE:

I 00g cashett nuts I teospoon corou'try seeds,

rrushed I teaspoort coriurcter seeds, ottshed

)b N

I tubLespoonsoy stuce

VAR IAT ION

This rlish is effectivelva combination of trvo irleas"

I tablespoortgrated ginger l50ml u'ater

and thus each elenrent- brochette ol filo parcel mav be used as a dish in its own right.

R B'S

N OT E

The filo panrels The ground almonds git:e

flauour lo the parceLs,as well as lrcLpin.gto dry out the mushroommixture. Do not be temptedto ontit the nlmoruls or your porcels u,ill be soggl'.

N .\

l50ml cor:onut mil.k

TO FIN IS H : 2 trtblespoorts.so.l..souce

$ .\

s $ .s s .\

=:-r"

L\. CHOCOLATE MOLISSE\/tTH CHOCOLATE LEAVES ANt) CHERRY SALICE

$ .

choctittte P l anni ng uhead: l 'he t l rrx'ol atel eares.l 1a.r.l x,nrude o du.t i rt odntnt,' und k c pt i rt an oi rl i gl tl utrtl oi nc r

.10g utster sugrtr

TItt'sau<'e atttl olange zesl llar be nrttlc up to 2 du.).\beforchrtrtrlund kcpt refiigeruted.

2 e i:g to lks. si:e.i

F OR T HE

CHOCOL AT E

L EAF

M IXT URE:

50g rnsalted butter. sofiened 5 0 g icin g .sugrtr 5Og plain.lltntr 2 e g g n h ite .s"si :r 3 25g t ocrxt ptnrtler

F OR T HE SAUCE

AND

T HE

CHERR Y Z ESTS :

I .t 250-350g tin ttJ'cherrtes n n tl tlte ir .jr tit:e(sr t1 4 tr o t.I ( ) ()nI) l50nl

rtLb.ryrt

5 Og ta ste r ,strgttr 2 tl,tres juit e rtnd :est of l tronge- :cst r e n u n t' tl [ith e :esl ?r 'L tt'tt.s 1trtott errlu' r(nl tlissolL'edin 2 tubLe.slxxtn.s ,' f tlt,' ,tr ,r r tg 'jrti , r'',

M AKIN G

$ $ $ .

$ $

THE

LEAF

b a ck to th e l r o i l . 'l 'h i cke n n i tl r th e ( 'o l r ) l l o u r

C H OC OLAT E

tl i sso l ve di n th e o r a n g e .j u i ce .r e l r o i l a n i l se t a si ( l e

M IXT U R E

h r a n r e r l i u m l r o r v l m i x t l r e s o l t b u t t e l a n t l i t 'i n g

to t:rxrl.Once t'ool.vou rvill have a saur:ethe texture

sugar togethel'utttilsntooth.,{tltl the floul and lreat

o l a th i ck svr u p .

o u t a u \ l u r n p s n i t h a l 'h i s k . N e r t a r l <lt h e e g g lvhitt:s an.l continue rvhisking. Finish with the

COOKING

TH E

C H O C O L A TE

LEAVES

c o ( 'o i l l ) o \ \ ( [ e l 'i l n ( [ m a k e s u r - e t h e n r i \ t u I e i s c o n l ) l e t e l v s u r o o t l l .L e a l e t o l t : s t i n u t 'o o l p l a c e

Preheatthe oven to 170"C/325-il5O'F/Casi]-,1.

(not rcli igeraterl) firr half an hour-.

8 r 'n r h o l l y l e a l sh a p e i n a p i e c'eo f p l a sti <'( i .e . a n ic'e-t'rearnlitl). leaving a {l'anrear'oun(lthe sitles.

B r e a k t h e t 'h o c o l a t e i n t o s n r a l l p i e c e s a n d p l l <'e

Iea['tnixtureover the top o[ lhis ternplate,then li{i it

therl in a large lrorvl.Melt irr a baiu-lralie ol \\arr)l

ofl'. \-ou lill

\ \ a t e r '.s t i l l i n g {l i r r nl i r r r el o l r r r r e .

R e p t'a t th i s 2 0 ti m e s ( a l l o l r fo l a {e r b l e a ka g e s) .

t h e n a t l r l t l t e <'a s t e ls u g a l a n ( l ( 'o n t i n r r ( 't o l h i s k

th e tr a v l h i l st sti l l h o t. a n cl c'u o l o r r a n i l e l a ck.

until firrrrerpeaks ale forrrrerl.

Reservein arr ailtight ('()ntaner-.

l a t e . I l r i s k l v u h i s k o n e - t h i r r lo f t h e t . g gl h i t e i n t o

b $

M AKIN G

THE

C H OC OLAT E

M OU SSE

R e a t t h e e g g w h i t e s u n t i l t h e v l i r l r r rs o l t p e a k . .

{ /

Bake in the pleheatedoven for 3 nrinutes.Lifi fionr

SERVING

Sp o o n so n r eo I th e sa u ce a l ) d th e t'l r e r r i e sa l o u n d

egg rv[ritegentlv. Spoon the t'hoco]att'rnousseintrr

fo u r 'p l a te s. Pu t 2 sp o o r r l u l so f <'h o t'o l a ten l o u sse

a i a r g e s e l l i n g l r o u l o r f o u l i n r l i l i r l u l l r l i s h e s .a r r r t

o r ) e d ( 'h p l a te a n r l to p e a ch o f th e st' n i th a l r a ke d

refrigeratt'Ibr at least il irours.

l e a l . th e n a n o l h e r sp o o r ) fu lo f n r o u ssea n r l fi n i sh rvith one more leaf. l)ecolate with tlle orangezests

M AKIN G

THE

C H ER R Y

SAU C E

(anrl perhaps sonrehollv) an(l ser'\'('.

M i x t h e p o l t r v i t h t h e j u i t r l l 'o m t h e c h e l r i e s . t h e

. u g u r '. , 1 , , r*r u r r , l r e n r a i r r i r r g{r l 'J r r l l rj'r r i , e . i r r r r l l 'e ( l u ( '( 'l r r t u o - t l r i l r l s . . \ t l r l t l r e c h e l l i e s a n ( l l ) r i l l o

lre left uith the leaf shape on the tlar.

t h e c h o <'o l a t en r i x t u r e . t h e r r l i r | l i n l h e r e m a i n i r r i i

-s s .

On a n o n - sti r 'k tr a r '. sp l e a <[a tl r i n l a ve l o l 'th e

Stir tlre egg volks into tht' u'arnrnrt'lteclc'ho<'o-

-,t4

M a ke a te r r r p l a tel i l ' th e l e a ve s b r ' ( 'u tti n g a l l

s x s s

QS(ell.

T'lre clrocolale rnoLrsseI4uv ln ntude up to 2 lurs irt odrunce ond kept k'ell (u'(rcd in tltc.lrirlge.

5 egg trltites" si:c .l)

'l'he n

as il l|,oul

For I peoplo

I 20g best-quulit.t & trl; uxtA'irtg:cho<ttlolc

just pt'el tl ull ol the ,

RB'S

N O TE S

;T' Zesting tlte olartge I.l'tou tlo nol ou'n (r :(.\!cr.

â&#x201A;Ź*

^, 4

5;;

ii.s+

(,-.cP:.=u

$ E : Ff $ E 5 u * 5S: !

!;i=*!:f ; 1 3 i*E * h.RihrR?hiR?hiR?htR&'iR'&iR?hrA?hiR&ift

s= pX

*$ E"i

EFr *=

S r-S

r"*:

I.t

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CA L V A DO S T RL I F F L E S

A gbrious variation is to add some linely chopperl marrons glac6s to the mixture and exchange the Calvados for a nell aged rurn.

Makes 25 pieces RB'S

Planning

aheod: Muke them a feu da1'sin odt;ance, and keep chilled.

N O TE

The coating chocolate is left to cool slightll' so that tlrcJiLling (loesnot meLtduring this process.

90g extro bitter chocoLate,flaked

Plonnin

50ml tthipping cretun

.r.\

3)ml Caba,tlos I25g unsu;eetenedt'ocoaport,der

t)RIED FRLIIT FICS

2509 plain cooking r:hocolate,flaked,.for the cutttirtg Makes 75 pieces IN G

THE

F ILLIN G

Place the bitter chocolate flakes in a bowl. Bring the whipping

Planning

aheotl:

Mal be made up to 2 da.ys in adronce and ntgoretl j ust ltefore sen:in g.

cream to the boil and pour it over the chocolate flakes. Whisk rvell

to amalgamate.and melt the chocolate. Cool to room temperature. Once the mirture has coolecl.add the Calr.adoswhile whisking

constantl,v.Continue rvhisking until the mixture has douLrledin

volume and is smooth in texture.

$ .

N .

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$ $

Now spoon the mixture into a piping bag with a lcm cliameter

I 00g dried /igs l00g dried altricots 50g grttnuLated sugar Chop the dried figs and apricots Ilnelv. Mix them togetherr.ell,

nozzleanclas quickly as possible pipe into balls of2cm diameter

then make l5 balls. pressing so that thev compact together.

on to a tra,vlined with baking paper.

Pull up the tops to make the shapes of figs. Coat them in the granulated sugal and sen'e, in little paper <rases.

C OAT IN G

THE

T R U F F LES

Place the cocoa powder in a deep tray. Melt the {lakes ofchocolate in a borvl over a pan of w-armll-ater, stir rvell, and leave until the chocolateis just lukewarm. Now, using a lirrk, clip the t:hocolate balls into the meltecl chocolate,then immediately place them in the cocoa powder and roll to coat. Place the truffles in a sieve and shake o{f the excess cocoa powder. Keep refrigerated until needed.

x. P IS TA CHIO P RA L I NE S \(/ITH DRIE D P E A RS fi.lLing

lllakes 2O pieces

Planning ahead; Thepistachio chutersmay be mad,eafew days in adaanceand kept in an airtight container.

. Lightly oil a tray with a non-scented oil (groundnut). Combine the pistachios, icing sugar and Poire William in a

Reduce the heat and cook for a further 5 minutes, stirring contin-

uously until lightly caramelised, then draw offthe heat and stir in the butter. With a spoon separate the caramelised pistachios into

around 20 little clusters. Leave to cool on the oiled tray.

airtight container.

F IN ISH IN G

AN D

SERVING

20g wuahed butter

With a pastrycutter cut roundsof the dried pearsjust slightly

20 sLices dried pear

biggerthanthe clustersof pistachios,pressthe clustersinto these,

20 uncookedpistachios,to garnish

$ .

1509 icing sugar l00ml Poire William liqueur

liqueur has evaporated and the sugar has a sandy texture.

heavy bottomed saucepan and cook on a strong heat until the

Ifpreparing them in advance store clusters at this stage in an l50g pistachio nuts,shelled,blanched.and peeled

top with a bright greenpistachioand serve.

Ib $ .

$ .

$ '

s $ .

.x $ x $ N

h\ HA Z E L NL I T F I NA NCI E RS Makes 35 tartelettes,

Planning

\cm

SES

in d.iumeter, 7cm d,eep

Plann

ahead: Tlrcsemul be cooketl on the dat.and u,ormerL through at the time oJ'seruing.

60g unsalted butter 609 icing sugar

30g unpeeled ground huzelnuts

10g pLuinflour

I teospoort self-raising.flour 75g (2 ) egg u,hites

butter.fbr greasing ,15 u,hole rousterl hozelnuts

Preheat the ,

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$ .

$ $

s s $ -x s

Mix toget Preheat the oven to 200'C/400"F/Gas 6.

juice and bu

Cook the butter in a small saucepan over a low heat until it is lightly browned and scented of hazelnuts. Pass through a very fine sieve into a bowl. Set aside, keep warm.

p u t l 6 sp o o

Mix together the icing sugar, ground hazelnuts and flours. Pour

as possible,r

Refrigerate I Flatten th

in the egg whites and mix with a wooden spoon until smooth.

in very hot r

Cradually mix in the warm butter.

not stit'k. Ba

Butter the tarlelette moulds and fill them to the brim with the mixture. Plant a whole hazelnut in the middle of each, anrl bake

brolvn.

in the preheated oven for 5 minutes. Remove from the moulds

to harrlen). I

Removef

while they are still hot.

shape them

just finished R B'S

N OT E

very tlelicatt

t\.

TheseJinanciers ere bestseruedwulm so prtssthem quickly through a medium ouen before sen)ing.

,b K

$ .

LN.

S E S A MEA N D P OP P VSEEDTUILES

30g poppy seeds

x $ x$

1509 icing sugar

509 plainJlour

Makes 76 pieces Planning

a,head:

May be made 2 days in adtunce and.

stored in an airtisht container.

I00s sesame seeds

35ml orange juice l00g urcahed butter, meLted

$ Preheat the oven to I60"C1325'FlGas 3.

Mix together all of the dry ingredients in a bowl. Add the orange

juice and butter, and mix until smooth. Using all of the mixture,

put 16 spoonfuls on a large non-stick tray (or use two trays). Refrigerate for an hour. Flatten the mixture to discs about 5cm in diameter, and as thin

Bought sneetswrappedin celLophune are interestingaisually, but why

as possible, using the base of a small flat-bottomed bowl. Dip this

not Iry wrapping your own - the kumquatsor the trffies on pages 133 or

in very hot water each time before using so that the mixture does

90 could be wrappedin little piecesof colourful celLophane and scattered

not stick. Bake in the preheated oven for 6-8 minutes until golden

around the table. Tni.stto close,or tie with lengthsof thin ribbon. These

s .

to harden). Remove them from the tray with a palette knife and

)b N

shape them over a rolling pin or wine bottle (you have probably

just finished one, it is Christmas, after all). Leave to hardenothen

"toilJ*ou"

remind me of the papillotesoJ'mychildhood. from the oven and allow to rest for 30 seconds (but not

very delicately store in an airtight container.

$ .

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It is all a que

$ $

I hare t Sen'e with a little mavonna lots in half white wine and

.N A traditional French Christmas celebration meal calls for Champagne, and this can accompany either the platte.r of seafood orthe dessert. Interesting alternatives for the seafood would be a Riesling from the Rheingau, or a crisp and dry Chablis.

$ N

$ $ .

s .

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A MA R IN E

TH E ME

Slrclls t:ome in ull shupes, size

contl. They can be used decort

shellJish choutler ,:tnpage I l5

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LerLues, pit:t:e.sof foliuge, ribbot

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$ N

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$ $ $

ROAST ED COOSE \/ ITH

saLtand pepper F OR

T HE

ST UF F ING:

1 kg rough stusagemcet 30g butter I larp4eonion, peeled and .finelv chopped l(t juniper lnrries 2()()g dtestnuts (peeled ueight1, roughlr chopped 2 eggs^ size ,3 1 sntall lnnthfresh sage" Jineh chopped IO0g breudt'runths p4roundull.spu'e F OR T HE

SAUCE:

r:hopped rterk oJ'ilrc goose .J00ml Brou'n Chicken Sru.k (seepage 761 I0 0 r n l u u L ter

Wit h t he t\[eezefs.

Seru' u;ith t:egelultLessuch us rtxtsted p(tsni).\. r:urrotsttntL,leruxrlern urtichokes, trnd Bnti.sed Red Cultlxrge (seeytgc

Iel

g o o se . 'l 'h e n

L371.

score verv li

a n ( [ l e g s ( th i

I'or lO people

the fat runs t Pkutning

ahead: 'l'he goose .llu.t be cookcd beJitrethe nteal. then leli to restin the.litil

. I t 5.5kg orcn-readv goose. neck t hrryryed for o trirct

C H ES TN LITS

\o *

lili u

irt tt uarnt plttce. u,hile the .suuceis being nrude.

as nru<.hstr-

The stulling Cun be ntuLe the dtq lryfbre.

bat:k over an a ske n e r . 'I' stulTirrginto

s .

ancl pepper,

ch o p p e tl n e

$ $

preheatt'rl o, th e n tu l n th antl roast firr

p i e r i 'e th e th

i-"cooke<ll

to r e sl l o f a t

th e I'o a sti n g

Rernove f

sto t'k a n r l w

ca r a r n cl i se tl

Br i n g to th e

str a l n tl l r o uâ&#x201A;Ź

s $ s

Heat a largt

a si r l e .

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$ N $ N .

an(l arrilllge sau('eils \'ot

PR EPAR IN G

THE

ST U F F IN G

In a rnetlium saucel)anmelt the butter, then acldthe

th e i n g r e tl i e n ts fo l th e stu fi i n g . Se a so nw e l l w i th salt, pepl)er and allslric:e.anclset aside.

chopperl onion antl juniper berries. Cook without colouring for 5 nrinutesuntil soli. Lear,eto t.ool. Ont'e the onion has coole([.remo\,ethe juniper berries and discartl. Mix the onion with the rest o1'

R O A S TI N G

TH E TH E

GOOSE

AND

MA K I N G

SAUCE

Preheatthe oven to220"C1425"F/Gas7.

$ . tweezers, remove all of the feather stubs from the

IJ'tou hute u large shell, it co,nbe usetl os Ilrc busisJbr

goose. Then with the very tip of the knife point

u marine skle tubLe e,rrangement as here. PLace some

For *ie gooee,try a

score very light criss-cross lines across the breast

ottsis in the shell, then pLace some spiky pieces oJ'

spleg{id,claret,or a

and legs (this will look attractive and ensure that

Christmasftiliuge

the fat runs out easily).

Pkrce some iris in next, grouping them ut the buse oJ

With the blade of a sharp knife or a pair of

NLTTS (l.,ti( lrckes,

as much stuffing as will go into it. Fold the flap

h the shell ancl on the table, as if spilling out of the

back over and either truss it down or secure it with

hrge sheLl. Some pieces of real fan coral look baeh'

a skewer. Turn the bird and push the remaining

pushed into the oasis as nell.

stuffing into the body cavity. Seasonwell with salt and pepper, then place on a wire rack and the chopped neck in an oven tray. Roast in the preheated oven for 30 minutes. Drain off the fat, then turn the oven down to 180'C/350'FlCas 4 and roast for a further 2 hours. To test for doneness, pierce the thigh. If the juices run clear, your goose is cooked! Remove from the oven and wrap in foil. Allow to rest for at least 30 minutes. Drain the fat from the roasting tray, then pour the brown chicken

MA K IN G

0'C/425'FlGas 7.

s .

Heat a large dish, put the goose in the middle,

and arrange your vegetables around. Serve the

sauce as vou carve at the table.

SAUC E

$ 5I

. SER VIN G

AND

s-s s

aside.

Bring to the boil and simmer for 5 minutes, then

GOOSE

the sheLl,then arrange other smaller shellsall around

strain through a sieve into a clean saucepan. Set

caramelised juices on the bottom of the tray.

ce, and set aside.

(artiJicial orfresh), at the buck.

stock and water into the tray. Scrape off all the

r stuffing. Seasonwell with

A R R A N GEMEN T

$ $ $

Now lift up the neck flap of the goose and push

n'.:tin thefoil

S H E LL

b $ .

$ .

l ,y IN E

Madranor Cahorsryith a goodta4pic etructure rmd a bit of age.

.x s -s

hx. B[ICHE DE NOEL AL IX M ARR ON S C LAC E S , SAL ]CE AL I CHOC OLA T

$ $

For 7O people

s .N .s s.b

COVERI

Place a flat ser-vingp

Dip the terrine mo sides of the par{ait, t

the chilled serving pl

Whip the cream w Planning

ahead:

The bffche par{ait Cun be made undfroze,n up to a week before.

The chocolate sauce llrz1 be made up to 2 days in uduunce.

Chantilly. Fill a ridge-

and pipe over the pal

120g chesnnttsin nrup (murrons glacds) .) tobLesTtoorts dark rum 2009 nt eetened chestnut purde 200g unstaeetened r:hestnut pu,rde 200m1 uhipping r:reum

FOR

T HE

l65mL chestnut syrup (from the murrons glucis.), or make, u s1'ruputith I00g caster sugar plus 65ml wuter F OR

COVERING

T HE

PARF AIT : l50ml whipping cream il0g caster sugar cfutcolateflahes to decorate F OR T HE

CHOCOL AT E SAUCE:

l00g good durk chocolate 2009 co,stersugar 400m1 uuter 70g cocoa powde,r

AN D

THE THE

M AR R ON S

C H EST N U T

GLAC ES PU R EE

Drain the marrons glac6s and keep the syrup. Break the marrons glac6s into pieces, place in a

bowl together with I tablespoon of the rum, and

leave to marinate. Liquidise the two chestnut pur6es together with the remaining rum. Reserve.

SABAYON:

7 egg wlks, size ,)

PR EPAR IN G

M AKIN G

THE

SABAYON

Mix the eggyolks togetherin an electricmixerat

,$ $ .

.N .

s $

high speedfor 6-7 minutes,or until the yolkshave tripled in volume. Separatelyboil the chestnutsyrup to I20"Cl 248"F. When the syrupis readylowerthe speed of the mixer and trickle the boiling syrupon to the eggyolks,pouringbetweenthe sidesof the bowl and the beaters.Mix well, then leaveto cool. ASSEM BLIN G

THE

PAR F AIT

Whip the cream. Mix together the chestnut pur6e and the marrons glac6s, then add the whipped cream. Mix lightly, then fold in the sabayonwith a spatula.

p li

Line a terrine mould (28cm long x Bcm wide x

MA K I N G

TH E

7cm deep) with greaseproof paper. Pour in the

In a medium saucepa

padait mixture and smooth the top with a palette

dients together.Bring then pass through a fi

knife. Place in the freezer for a minimum of 6 hours.

$ -Fs

COVERING

THE

PAR F AIT

Place a flat serving plate in the freezer. Dip the terrine mould in hot water to loosen the sides of the parfait, then ease the parfait out on to the chilled serving plate. Peel off the paper.

Serve the b0che on the senring plate surrounded by

the chocolate sauce. Decorate with some choco-

late flakes.

Whip the cream with the sugar to make a crdme Chantilly. Fill a ridge-nozzledpiping bag with cream and pipe over the par{ait. Return to the freezer.

SER VIN G

R B'S

The mould You can use a special mould with a round,ed bottom, or a rectangular terrine. If the

Latter, you can round the top crngles off before couering with Chantilly cream. e\

The b0che You can garnish the bA,chewith some

extra marrorls glacds f you like. Serving The bfiche needs to come out of the Jreezer about l0 minutes before seruing, otherwise it will be extremely hard to slice.

on a cheaper scale, dont eveibe iiaid to try som.ethinglikea

N .

$ ,$

s xs

$ $ $ $ rng x Bcm wide x per. Pour in the op with a palette rimum of 6 hours.

M AKING

THE

CHOCO LAT E

SAU C E

In a medium saucepan, slowly melt all of the ingredients together. Bring slowly to the boil, stirring well, then pass through a fine sieve and leave to cool.

be perfectly matchedby a Champagnesuch as VeuveClicquotbut,

.s $

The Christmaslog will

s N .s s

N OT ES

W IN E

$ .s $

Moscatod'Asti - a great deal of effort has beenput into producing thesewinesto a high standard.

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CREAM OF CHEST NL IT , \/IL D MLIS H R OOM A N I) PARSNIP SOL IP \/IT H I' ARSN IP C H II'S

N '

s .

For 4 peoltle

$ 2 lurge yrr.vti1ts.peeletl"to14ted. tuiled und rut.shcd 50ntl gntlx'sred oil .)()0g thcst n uts. 1x'clecl r .se ellll' .t \,te ) I 5()g but t ort rttusltnxtms" u'ushed urul drietl l0g tlrictl teps. soultel in 600m1 trurrn nnter.fitr I hour ,l00mL miLk nh ttnd pepyter l 00ntl doublc treunt

N "

T HE

PARSNIP C H IPS:

2 lurgc 1rurnips. peelctl. tqtperl. tn ile d o n d u a sh e d 500ntl grttlx'seedoil

PR EPAR IN G

SOU P

Heat the flrapeseedoil in a large fn'ing pan until smoking.Arlrl the chestnuts.lrutlon mushrrx)nlsand parsnip di<re.Toss Ibr 3-4 rninutes until all are a light golrlen('olour. Drain oll'the fat anrl plat,e the \ e g e l a l ) l c si n u l u r g e p u r , .

s s.x .

THE

Chop the pu'snips into rough rlic.e.

Chec'kthe ceps and their soaking water firr any

sign ofdirt. Ifthere is any, filter it out. but keep the

$-ater.Passthe liquid through a fine sieve orer the

F OR

P l unni ng ahead:'l 'he soup l l ttt l x' ntade a dat i n rttl ntnt.e. The l rarsrri l rchi ps (,i rrrhe ntacl eearl t ort the dat of'tl tc l unch or d i nner. then k epti n a rc urn drl pl ute

top of the mushrooms.chestnutsand parsnips.Add the ceps an(l cover with the milk. Cook al a rapid simmer lbr I0 nrinutes.Liquidise and pass through

a sie\re,then seasonto taste. Resen'e.

$ N

s s

$ ,

N .\

s b t{.

M AKIN G

THE

C H IPS

Using a vegetal)lepeeler,(,ut the parsnips into long thin ribbons. Heat the glapeseedoil irr a heavr'-ltottonred pan over a rnerliurnheat until it reac.hes160"C/:120"t'. Deep-{ry the parsnip riblrons until thev are golden brown in <'okrur.Lifi out rvith a slotted sprxrnon to absorbentpaper.

RB'S

N O TE

The chestnuts For thi.s retilx, these rtre lrc.st

prep(red by rrxtsting. Make an int,i.sionon the Iol)

SER VIN G

Heat the soup. adding a little nxrre milk il it is t<n thick,

ol ettch chestnul ttnrl roust on e l.re)'in u uerl ltol

and seasoningas necessall. Ser-l.ein warnrerl soulr

u,en.fitr apprrtrirnutelyl5 minutes.The shellsshoulrl

platesrvith a srvill ofcrearn. anrl place a large lxxrl of

s t e r t t o o pe n . I) e e l r h i l st sti l l n u n n . C o u n ! o r t

parsnip <rhipson the table firr all to help thernselves. , .linishing u,ith ulxtut lrulf oJ'the origina! L,eight.

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'r\. CARPACCIO OF SALMON VIT H F RESHPARM ESAN S H A V IN C S

$ .

$ $ $

This starter takes its namefrom Italy but I think it is moreAsian in style. h is light, which makesit the perfectsecond. starterfor a menusuch as this.

.s s ,$

1'/t tablespoousah 1I/ztablespoorxsugar 7 teaspoonground blackpepper 20g fresh ginger, grated, $.ri

r, ifi- ,

i,],, 1: !,r-;

1 bunchfresh coriand,er, fi,nely chopped zestof I/zlernon,fi,rc|y chopped F OR

THE

VINAIGRETTE:

60ml airgin oliaeoil 2Omllemonjuice sah and pepperto taste F OR

THE

GARNISH:

1209 bearuprouts I small ort/z large red onion. p eeled and fi,nely chopped 20 pistachio nuts,shelled and,skinned I 00g piecefr esh Parm,e san 4 largefi,rrn white button mushrooms

refrigerated, for up to 3 d,ays.

and haae a dressing handyfor a salad, afew tonxatoes, whateaer). The entire dish May be plated 2-3 hours in adaance. Sprinkle uith the uinaigrette and, slice the

s $ $

ahead; The salmon Mu"st be cured in ad,uance. It may then be kept, clingfilmed and

Plnnning

The vinaigrette May be rnad,e days or weeks before you need it (you could eaen make a little more

$ $ I pieceof salmon,weighing 4009, skin off and boneless

For 4 peopl.e

mu,shrooms at tlle last moment.

M AR IN AT IN G

THE

vegetable peeler, make long shavings of the

SALM ON

Parmesanwhich you then scatteraround.Finish by

Mix together the salt, sugar, pepper, grated ginger, coriander and lemon zest. Place your piece of

slicing the mushroomsfinely over the top and dress

salmon, the side where the skin would have been

with the rest of the vinaierette. Serve.

facing downwards, on a flat dish. Cover with the

-s $

mixture and press in lightly. Wrap with clingfilm

V A R I A TI O N g

So long as the quantities of fish, salt, sugar and

and leave to marinate for 12-lB hours.

When the salmon has marinated for this length

pepper are respected,you can add any flavourings

of time, just wipe off the mixture, give the salmon

you like to the marinadee.g. parsleyor dill instead

a very quick rinse, and pat dry. Set aside.

of coriander,somelemongrassinsteadof ginger,

Mix the oil and lemonjuice together,then seasonto

gratedappleetc. The finished salmonmay be served with just some dressed salad, perhaps slightly warmedon a bed of potatoes,or just as it is with

tastewith salt and pepper.

toast or grilled bread.

$ $ $

F IN ISH IN G

.s $ .s $ .

M AKIN G

THE

VIN AIGR ET T E

AN D

RB'S

SER VIN G

N O TE

little of the vinaigrette. Divide this betweenthe

h\ Marinating the salmon The length of tirne you leaaethe salm,onin its marinadn dependson how

centresoffour large plates.

stronglyyouwant yourf;h to beflauouredby it. Also

Tossthe beansprouts with halfthe red onion and a

the longeryou leaueit the d.ryerit will becomeas the

Slicethe salmonas thinly as possibleand distrib-

ute over the beansprouts.Sprinkle the pistachios

salt seraesto d,rainout the m,oisture,thuspreseruing

and remainingred onion overthe salmon.Using a

the salmon.

106

$ .

A LMO N N SHAVI NCS

N .sqs$&S*jr6j

ai.,

-s

- ?

nore 4siott in stlle. It is Light, tu nttrtLtsuch as this.

&"*

dq"-

$ $ $ .

tt.mot then hekept,cLingfilmeduntl

-)'.s. it (tou rttukl eten maketr'little more

). ' tltne.toes,uhateuer and slicethe 'tleu;iththet:irruigrette

rcnt.

le peeler, make long shavings of the

.n which vou then scatter around. Finish by

.s $ s

re mnshruoms finely over the top and dress rest of the vinaigrette. Serve. V A R I ATIONS as the quantities of fish, salt, sugar and

tre respected, you can add any flavourings to the marinade e.g. parsley or dill instead nder, some lemongrass instead of ginger,

rple etc. The finished salmon may be served

PH EASAN T

it some dresserl salad, perhaps slightly

A R R A N GEMEN T

To match the theme of the rest of

the splendidly Scottish to,ble, a

basket uas Jilled uith uater-

soaked oasis, and in it were

on a bed of potatoes,or just as it is with grilled bread.

R B' S

NOTE

'inating the salmon The length of time you

FE A TH E R

orranged pheasantfeathers, gold

e salmon in its marinade depends on hon you want, yourfi,sh to beflaaoured by it. Also

holly leaues, red amaryLlis,

thistles, dried sea lauender and

er you leaae it the dryer it will becomeos the

, freshfoliage.

es to drain out the moisture, thus preseruing

, '

The oasis should be

in a dish or on a plate to preaent dripping.

s $ ss t r..

l ,vIN E If you have some Chardon@y. left frotn the

not"o*$;i.tica" continuedrinkine it wi& lhe.sdq16n,:,o. try a:'

styleof

Chrdonnay fnrm the M6connais.

L\ ROASTEDPHEASANT,PEARAND PUMPKIN \(/ITH A PEARAND VANILLA PUREE

$ $ $

For 4 people

Planning

ahead; The pheasant, pears and pumpkin May be cooked before the starter, left in a warm Place and reheated'

2009 (peeledweight) pumpkin (approx.'/' pumpkin), cut into smalLwedges 2 large pears,coredbut not peeled.eachcut inlo six salt and pePPer FOR

THE

SAUCE: l00ml

nater

200m1Brown Chicken Stock (seepage 76) 50g butter F O R T H E PEAR AND PUREE: VANILLA 2 large pears- approx. 5009 peeled neight, roughlJ' chopped juice of '/t lemon 30g butter '/, uunilla pod FOR

THE

L ET T UCE P ARCEL S:

I smaLl iceberg Lettuce 20g butter freshll grated nutmeg

The pur6e Mal be made a day or two in adtance'

20g butter

offthe bottom ofthe pan, then transi and boil to reduce by a third. Set asl

s 50ml grourulnut oiL

Pour the fat from the pan and a{ brown chicken stock. Scrape the cq

2 pheasants,ueighing 800-900g eoch,ouen-readY

dishwith the pumpkinandthe I place. I

The lettuce parcels May be made I day before'

$ $ $ $ $

VANILLA

PEAR PUREI

l n a m e d i u m sa u ( 'e p a n .m i x to g t

lemon juice, butter and vanilla p, until pears are soft, approximatt Remove vanilla pod but scrape ol add them to the mixture. Pur6e all sor until smooth. Set aside.

MA K I N G

TH E

L E TTU C E

Remove the large outside leaves o

$ $ $ $ $ $ $

blanch them for 30 seconds in boil Refresh in iced water, and laY fl kitchen paper. Shred the hean oft Heat the butter in a medium f4

shredded lettuce for 2 minutes u well with salt, PePPerand nutmeg' I

then fill the lettuce leaves with tl over into a Parcel, joins down, an< SERVING

Heat the Pheasants,Pears' Puml parcels together in a large dish in l Whilst these are heating' warm pur6e ancl the sauce, finishing tht

$ $ $ $

COOKIN G PEAR S

THE

PH EASAN T '

AN D

PU M PKIN

, then for 2 minutes on each breast' Add the butter, I pumpkin and pears to the pan. Turn the pheasants

on to their backs and place in the preheated oven' Preheatthe ovento 190"C/375'F/Gas5. l5' Heat a largefrying pan or roastingtray with the , Roast for 30 minutes, turning everything after R"*ou" the pheasants' pumpkin and pears from groundnutoil until it reachessmokingpoint. Add ,

.s $

on a flal the pheasants,brownfor 2 minuteson eachthigh' ' the pan. Place the pheasants,breasts down,

I0B

ing in the 50g butter'

a Serve the Pheasants,PumPkin together, and the sauce and the P V A R I A TI O N

You could roast guinea fowl instea

$ J D PL I MP K I N ^.,^:-

A I 'LI KL b

.b N

dish with the pumpkin and the pears in a warm place.

Pour the fat from the pan and add the water and

$ $ $

brown chicken stock. Scrapethe caramelisedjuices off the bottom of the pan, then transfer to a saucepan and boil to reduce by a third. Set aside until needed. oked belbre the starter, M AKIN G 'L('e.

THE

VAN ILLA

PEAR

AN D

PU R EE

In a medium saucepan, mix together the pears, lemon juice, butter and vanilla pod. Cook slowly until pears are soft, approximately 15 minutes.

PLAC E

Remove vanilla pod but scrape out the seeds and

Little

C AR D S

photograph

Jrames

. made from

curdbourd

moke

add them to the mixture. Pur6e all in a food proces-

uonderful jtlace

sor until smooth. Set aside.

cards'. Put u photogruph ofthe

M AKIN G

THE

LET T U C E

PAR C ELS

guest insitle on the

Remove the large outside leaves ofthe lettuce and

front, antl pluce on

blanch them for 30 secondsin boiling salted water.

the table..The m.enu

Refresh in iced water, and lay flat on absorbent

wos printed inside

kitchen paper. Shred the heart ofthe lettuce finely.

the card, and a

Heat the butter in a medium frying pan. Fry the

shorl poem (suitabll

shredded lettuce for 2 minutes until soft. Season

personal) was

well with salt, pepper and nutmeg. Leave to cool and

written on tlrc other

then fill the lettuce leaves with this mixture. Fold

side. This can

over into a parcel, joins down, and set aside.

help a party get olfto a good start, anrJ makes un unusual memento of'a spLendid rneaL and occasion.

SER VIN G

utes, turning everything after 15. heasants,pumpkin and pears from : pheasants,breastsdown, on a flat

N .

s .

Heat the pheasants, pears, pumpkin and lettuce

pur6e and the sauce, finishing the sauce by whisk-

and place in the preheated oven.

parcels together in a large dish in a medium oven. Whilst these are heating, warm through the pear :s on each breast. Add the butter, rs to the pan. Turn the pheasants

ing in the 50g butter. Serve the pheasants, pumpkin and lettuce parcels together, and the sauce and the pur6e separately.

VAR IAT ION

You could roast guinea fowl instead of the pheasant.

b $

)iI N

s $ Fri

Wr NE The pheasantnee& a rich, gaqpy;,softand

rutry{1e-{tiglfoUns

PinqlNoii'@h theC6te deNriilsironebfthevery good ones f:om Oregon.

L\. COCONLIT AND CARDAMOM BAVAROIS, PINEAPPLE AND LIME SVRLIP

$ .

For 4 people

. Planning

$ 2 1,/:geLut.ineleate.s 65mL milk 65mI cot:ortntmilk, unsneetened 6 curdumom pocls, crushed tr.nd chopped 3 egg rclks, size ,7 90g caster sugar lS(hnl u;higting cream, whipped

N .

$ .

s s s .

F O R T HE

SYRUP

AND

PINEAPPL E: I small pineapple, peeled and sLicedpaper thin 75g custer sugor 50g uater pulp of 2 passionfruit {r(rlut r,.\l antl jttice ol 2 limes I tunts oJ bktck pepper

FOR

T HE

GARNISH:

| snuilL nongo, peeled, stoned urul thirLy sliced 4 sprigs mint, lemon balm or lemon uerbena

oheod; The conrplete tlish Mo1. lx' prqnred up to 2 dqs in adt:ance. lt also muy be plated.

except.for the dried pineappk, ,s/'ite,utd reJrigerat.ed o t:tntple of hours before rour dinner.

mately B0"C/I76'F). Lay the sliced pineapple Ilat

BAVAR OIS

Soak the gelatine leaves in water to soften them. In a heavy-bottomedpan, bring the milks and the cardamom to the boil.

in a tray. Bring the sugar, water and passion{ruit pulp to the boil in a small pan. Boil for 30 ser:ontls,then

Beat the egg yolks and sugar together until a pale straw colour. Pour the milk mixture on to the egg and sugar mixture, whisking continuously, then

pour over the sliced pineapple. Once this has cooled add the lime juice, grated zest and pepper. Remove B slices ofthe pineapple, place them on

retum to the saucepan.Stir to bincl the r:ustardover

a non-stick trar.,and bake in the preheated ven'lo$'

medium heat until it thickens and coats the ba<.k

oven for 2-3 hours until drv and slightlv golden.

of a wooden spoon. Strain immediately through a sieve into a clean bowl.

SERVING

Squeezethe gelatine dry. Add to the hot mixture

Divide the sliced marinated pineapple in flat even

and stir until completely dissolverl. Leave the

layers betweenfour large plates. Dip the moulds into

mixture to cool down to room temperature (not so

hot water, and unmould on to the middle of each.

cold that it hardens). Once cool, adtl a third of the whipped cream

ancl overthe top ofthe pineapple. Decorate with the

quickly, then fold in the remaintler.Spoon swiftly

manâ&#x201A;Źlo,dried pineapple and a sprig o{ your chosen

$ -$

into 4 x shallow 125-l50ml moulds. anrl leave to

herb. Serve.

s .

$ .

$ .$

s .

Pour the lime-flavoured syrup around the bavarois

set. V A R I A TI O N S PR EPAR IN G AN D

THE D R IED

PIN EAPPLE.

SYR U P

PIN EAPPLE

Preheat the oven to its lowest setting (approxi-

A ball of an exotic fruit sorbet could be placerl on top of the bavarois, and orange or lemon could be used instead of lime with equal success.

$ ..\

\ \ ,A R () IS, LI l',

$ .

tr , . ll t t l: t n t u \ b ? l )l (tl ((l -

tl ir r,' t rt tt r t l i t t r t a r .

|.i rr l l r c slit ' erlpine alrp lt'f la t

$ N

rrtcl i r n r l passio n filit prrllr to rr r. ll o i l lirt j:| 0set'o rrrls.llrt'n

Onc' n, 'i r 1 , 1 , 1,' . et his Ititscrxrlcrl irll rl z l s l an(l pe l)lx'r'.

llrr ' p i rrcapple.plat'r'th t'rrron ,rrk ci n t lte l)fehe at('(lrerr lo n

ER VI N G

irr l t t ' r l l rineapplein 1 1a e t ve n ' i,' l ' l rrl , ' ..I )i1rtlr ,' ttto ulrlsirrl,r

Itl orr l o tlrt' nrirltlleofe a<.rr. ttt rl s r n r lr arounrlth e lruvarrrrs Det - u r.ate u ith th e 1r i rr, ' u p1rle. I t' l r rrl i r sprig of \ou r.(.llosen

,4.* t it sollrt , t

( . o u l ( l l )(,p l ace rl

tr l ,r'rrrrge o r . l t ' r r t on

t.,rLtl rl l l e

, itl r crl rralsu(' (. ( ,ss.

$ N

For the bavarois. choose a fortified Muscat wine such as a French Muscat de Beaumes-de-Venise, a Muscat de Lunel or a Moscatel de Setribal

l il rll r i rnrl slightlr go lrlerr.

I IATIO NS

WINE

$ $ .\

$ $

from Potugal.

:4D

,r&.

i:,

?=i ;i , =a7 2z ? c ? g t l i-=

=i,rtF* F 2 i i : t ; it : zzt u =':i; lt

€*i=l :r i

: llt i=* t f

i'#i=1m=== i r : : ; i : ; = r: ii==7+m; = itiii*Fi 3t=i==i'= lj"

t : ii €i !;= i l => = .i = v=

*tERtiT+

h\ SHIITAI(EMUSHROOMSVITH CC)AT'SCHEESE, HAZELNLITSAND ROCKET

SHEL

For 4 people

Planning

ahead: The mushrooms Ma1' be prepared a daf in aduance u,ith the t:heese,ond just grilled at the last m.inute

salt and pepper 2 tablespoonshazelnut oil l2 slices,I cm thick, of a goat's cheese such os St Maure, ot too mature

$ .

$ '

s .

F O R T HE

ROCKET

AND

VINAIGRET T E: 50g rocket, ends trimmed, bashed and spun dry 2 tableqnons white wine DLneg0r 2 tablespoons huzelnut oiL 5 tablespoons groundnut oil caster sugar 50g toasted hozelnuts, halued

T O F INISH: I smalL bunch chiues,snipped

ahead:

Tht

The vinaigrette Ma1'be prepared I u,eek in ath:ance. The salad Mat be tuashedand dried hours in arlaance.

. l2 large shiitoke mrushro<tnrs, 5-6cm in diomerer

Planning

S W E A TI N G

In a metlium saucepan PR EPAR IN G

THE

M U SH R OOM S

Preheat the oven to lB0'C/350'F/Gas 4. Trim the stalks from the shiitakes, wash caps and

SERVING

colouring. Add all of th

Preheat the grill. Grill the shiitakes and goat's cheese

then cook on a medium

for approximately 5 minutes until golden brown.

m i n u te s u n ti l th e ve g r

pat dry. Place on a srnall tray, then seasonwith salt,

M i x t h e ro cke t w i th th e h a ze l n u ts a n d d r e ss-

pepper and hazelnut oil. Place in the oven for 5

ing. Place in piles on four plates, and top with the

minutes, then remove. Top with the slices of goat's

mushrooms and cheese.Sprinkle with chives and

cheeseand set aside.

serve.

coloured. Set aside.

COOKING

Place the mussels and

water in a deep saucepan vAR IATIo .N s

at a fiert:e heat for 3-4 mi

Mix together the white wine vinegar and oils in a

In season you could substitute the shiitakes with

have openetl. Pass throul

bowl. Season with salt, pepper and sugar to taste.

ceps and top them with some beautiful Parmesan

Iiquid. Leave to r:ool and

Add the hazelnuts and stir. Set aside.

instead of the goat's cheese.

from their shells.

$ $ $ $ .

s $

M AKIN G

THE

VIN AIGR ET T E

FI N I S H I N G

l ,vIN E

Pour the mussel and cocl

The goat'scheese

vegetablesin a large Pan

Ilavourwill domi-

the prawns and scalloPs

natehere,so try a

mately 2 minutes. Add tl

full bodiedwhite

cockles and seaweed.

winefiomthe Jwa, something like an Arbois.

Seasonto taste, and i

either in individual bor' help themselves.

The quiet rustic tasteof this will

VARI/

alsogo extremely

Almost any shellfish couJ

well with the

sea urt:hin, etc' Some sl

mushrooms.

the scallops.

A little coriander coul

'N. SHEL L F ISHCHO\/DER \/IT H NU TME C , CINCER AND VAT ERCRES S

)AT'S CHEESE, KET

For 1-6 people

rcse. ond just grilLed at the last minute.

Planning a.hea.d:The soupMay be mo,clecompletelyin aduanceup tcttheJinaLfinishing anclseruingstage.

nce. dnce.

SER VI N G

)dll the shiitakesand goat'scheese 5 minutes until golden brown. :t with the hazelnuts and dress-

SW EAT IN G

THE

VEGET ABLES

place of the watercress. Equally some chopped fresh

In a medium saucepan, melt the butter without

chilli could be sweatedwith the vegetables,or more

colouring. Add all of the remaining ingredients,

cayenne added at the end to provide a spicier soup.

then cook on a medium heat for approximately 5

THE

-s

s .$ $ .

M OLLU SC S

Place the mussels and cockles. white wine and water in a deep saucepan,cover with a lid and cook

VAR I A TI O N S

at a fierce heat for 3-4 minutes until all of the shells

uld substitute the shiitakes with

have opened. Pass through a fine sieve keeping the

m with some beautiful Parmesan

liquid. Leave to cool and then remove the molluscs

Lt'scheese.

from their shells.

s $ s

R B'S FIN ISH IN G

AN D

SER VIN G

;\.

N O TE S

Sweating the vegetables This seruesto soften

Pour the mussel and cockle liquid over the sweated

them whilst remouing their acidity and bitterness.

vegetablesin a large pan and bring to the boil. Add

L\. Cooking the molluscs If the musselsand cockles

the prawns and scallops, and simmer for approxi-

ilo not open after cooking it is safest to discard them.

mately 2 minutes. Add the cream, cooked musselE, cockles and seaweed. Seasonto taste. and add the watercress.Serve

FOR TH E

A R OMA TIC

V E GE TA B LE S : 30g butter I medium carrot, cut into l.Scm dice 2 large shallots, peeled and cut into l.Scm dice 50g celery, cut into l.Scm dice 50g mushrooms, cut into l.Scm dice 2 cloues garlic, peeled and, Jinely chopped

Similarly, if they do not close when firmly tapped

before cooking, they are probably dectdand should

TO FIN IS H :

be discarded^

4 scallops, cut in 6

w,l,,N E A SoodM6connaiswinqr,suehas a Pouilly-

Almost any shellfish could be used: shrimps, clams,

Fuiss6.with its crisprressand slighrly ripe

sea urchin, etc. Some slivers offish could replace

fruit, will gowillwi& *iishellfish chowder.

A little coriander could be added as well as or in

200m1 uater

20g ginger, peeled and finely chopped

help themselves.

the scallops.

2 dozen small cockles, bearded and uashed

either in individual bowls or in a tureen for all t<-,

VAR IAT ION S

2 dozen small mussels, bearded und uashed

-s s $ $

coloured. Set aside.

COOKIN G

200m1 nhite wine

minutes until the vegetables are soft but not

s on four plates, and top with the :heese.Sprinkle with chives and

B tiger prawns, eoch cut in 3

l00mL uhipping cream

l Og urame seaweed.reronstituted in a little water and rinsed

sah, pepper, nutmeg, cayenne and lemon juice to taste

-s $

I small bunch uetercress, washed and picked

b\. t- ( ) IN OF VI,NISON \/IT H BIr.AISFt) C ELERV, POT AT ( ) CAL ET T E A Nf) M( )t\E LS

N '

For I people

tri tl t ) l oi rt.'rrei ghi ng

$ N

'f'l t,' si tttte l l tt.t l rc ntttrl r tt rl ttt rtr l tro i tt tttl t ttrtt r' . 'l 'l rr'

;rol i rl orrrrrlceIel i ar' p,,rn,,tL,'t

.\ L sttr ttllettf t e r ti.so r t. tt1 t1 r r ,t-1t. ..> Agin u ig h t | .stt' Itlr tn n in g r tlte ttr1l 2 ltr ltl,' .r 1 xt,ttt: g n n tn d ttttt ttil .vtlt ttn tl y1 t1 x' r l5 g ltu tta r

F OR T HE

SAUCE:

tt sttr !ttte lltr lxtr ta .;.littr!lte t) .0 Og ir t u t ig ltt 1 . ( tt1 r 1 tn t.r .firtel.r tltoltlx'tI lO( ) n tlg n n n d n u t o il I o r tittr t,p r :e le du n d ntrtghl.t thoplxtt

s b

.stn tittt,rIitlttitl l .ln tn t lh e n u n e l.s x rort.su h iltltirtg trut nt 2 t ttItlt'.t1 I lttt.slxxttt( tr r 0 u r o o t o r I t,1ttllt,ttt ,lis' "1 t,' ,1ir t 2 | rt ltlt.s1ttxttt.sttttler

THE

H t'u t u r n t'r Ii r u nl r ( ) n - sti ( 'kp a l l \ti tl l Il tt' g t'o tttu t-

SAU C E

Preheattlrt' or t'rt to 200"C/ l(X)'f'l( ias (r.

r r r r to i l u r r ti li t n 'a t l r t'ssl n ( ) ki l r gp o i n t. \tl tl l l r t'l xr ta to

H e a t t h t ' g r r n r n t l r t u to i l i n i r t 'o i t s l i n gt l a r u n t i l

a r rtl<'e l e l i a <'m i r tr r r ta n r l p i r t i t tl o u n l i l r r r l r u i th a

i t l t 'a c h t 's s r t t o k i n gp o i n t . . \ t l r l l l t t ' I t o n t 'sa n t l r - o a s t i n t h r ' p l t 'l r c a l e t l o v e n f o r 5 r r r i r r r r t t 's ,. \ r l r l t h . '

l r r r l e ttekn i l e . L l xr k fi r l I r r i n u te .th e n a tkl l l r t'l r r r ttt'r - . ( l r ok fi r l a l u l th e r r r r i r r r r l t'. th e n tu l n a n r l co o k tl te

o n i o n d r r ( l r r r l s l f i r r a l l r t h e r 2 O r r r i r r u t e su n t i l t h , -

o t h e r si r l e {b r 2 r r r i r r L r tt's a r u I p l a <'ei r r tl r t' l r l t'l r e a te d

o n i o n i s n e l l c o l o r r r e r l . R e n r o rc l l o t t t t h e u r e r L .

o r en l i r r 5 n r i n r r te s.

r l l a i n o l l t h e l i r l " . l n ( l t r i i n s f e l t l r t ' r t 'r t i s o r tl r o n e st o

N '

$ $

R e n r o l e {l o r r r tl r e o r t'n . tl a n sl e l tl r t g l l e l te o n

P o u l l h e p o l t i n t o t h e r - o a s t i r r gl l a r a n t l s ( 'r 'a l ) e o 1 Ta l l o l t h t ' t 'a l a r r r e l i s e t lj r r i t t 's o r t t h e b o t t u t t L . P o u r o r e l l l r t ' l r o n e s ,t h e n a <k lt l r e l r l o l r n c '[ r i c 'k e r r s t o t 'k . t h e l i r l r r i r l I r 'o l r t h e u t o l r 'l s i r n t l t h e l h i p -

COOKING

TH E

VENISON

l)r't'heatthe oven to lilO'(l/i1,50"F'l(lasl. H e a t a n r e r l i r r r r rp a r r u i th tl te g t'o u r r r l n tr to i 1 . S t 'a so n th e p i e ce s o f r tn i so r t u t'l l u i tl r si r l t a tttI

t h e b o n e s a r l r l a l i t t l t 'u a t t 'r '. l l l i r r g a l l o f t h i s t o t h e b o i l . s k i r r ra r r r ls i n r n e r l i r l a l r p l o r i n r a t e l \ 2 0

l ) e l ) l ) e r '.th e n p u t i r r i l r t' 1 r a n .Br 'o l n {i r l I r r r i r tu tt'. th t'r t t l r e r ra r l tlth e b u tte r a r r r l{i r 'l i r r a fu r l h e l r r r i r tttl t'.

n r i n u t e s . I 'a s s i l t h l o u g h a f i n t 's i t 'r e . l r r i n g b a t 'n

t'ook iu the prcluratt'tloven iirr 5-6 rlinules. llettttx'e

t o t h t ' l r o i l . t l r e n t [ r i c k e r r n i t l r t h e r l i s s o i r t '. .

l . nr n rth e o ve n a n r l r l i sca r tl tl r e i a t. L e a r t'l o ttsI i n

al 'l 'c l tr r oot.

a \\ilnr plat'e lirr'.l nrinrrlt's.

s .

$ ,

N N

$ \

t o i t u i te l 'i r ( 'ka n {l st'l a si tl t'.

a s a u (e l ) i l l l .

p i n g c 'r 'e a r r rI l. t l r e l t 'i s n o t t 'r r o t r g l tl i t l t r i t l t o c 'o v e r

lO( h n l la fl I( ) ( ) n tl lln ttu t Oh ir l;e n SttxA (.see lngc 761

M AKIN G

Seas on to tas tt' u i th s al t antl l ) el ) l x 'r 'ar uI

(i trt tl re gal t' l

s t,t as i t[t'. FI N I S H I N G

M AKIN G

THE

C ELER IAC

POT AT O

AN D

GALET T E

Pt'eht'attlrc orett to IB0"C/il,ir0"f'l(,as-[. \ {i r t h e g t i t t t 'r ll x r t a t o e su i t l r t l r t g l a t e t lc e l e l i a <'. a u t l s e r s o r ru i l l r s i r l t a l r ( l l ) e l ) l x 'r '.

AND

SERVING

( l r r t th e l r r a i se tlct'l <'tvi r tl o sl i t'e sa s tl ti ttl v a s p o ssr -

l i tl r

tl rc I trri s rt

H ei tt l l tc s att

l r l e. th e n a l 'r a n g ei t l t'o r tn tl fo u r p l a te s i r t a Il o w e r

the rerri s orr l i l l

l ) al l ( 'r n .Ke e p n a tttt. I) r 'a i r rth e r tu r r e l str t'l l . l "r 'v th e b a t'o n . tttttte l s a r l tl ( 'e l e r '\ ,r t l ta t'sl t'r

tl te pl att' s orr l rr

I t 'a r t'sl i l l r n i r r r r tci r r tl r t l r o t o i l . Se t l si tl r '.

atttl t' r' 1,' tr l ,' ar

s aLl (' ('i rl l Itl l l ( I i l

$ .

]D CELERV, ]RELS

lr vr NE The richnessofthe venisonrequiresa rich,

x $

ul thop the bones;Younillfinish iJ tou Liheit matured.)Mav be fbr (t ntinuteswhen n'eeded.

wann and spicywine; a goodShirazfrom Australia,from a mature vintage,will be best.

in the oren^ ng. tut.drehecLted

non-stick pan with the groundes snmking point. Add the potato re and pat it down firmly with a for I minute, then add the butter.

minute, then turn and cook the

rutes and place in the preheated

set aside.

T HE

C E LE R IA C

P OTA TO

AND

GA LE TTE :

250g peeled, ua,sherJand grated potakt, srlueezetl tlry in u dishcloth 150g grated celeriac

re oven, transfer the galette on

s $

FOR TH E

$ $ $

VENISON

r 180"C/350"Fl9as 4. r pan with the groundnut oil.

of venison well with salt and n th e 1 ran.B ronn fo r I minu te,

50ml groundnut oiL 50g butter

TO S E R V E : Braised Celery'(seepage 140) 50g dried morels, soaked in 200m1 wuter for 2 hours 150g streakl hacon, cut in lcm strips

and frv for a further minute, then

20 smalL ceLeryorflat-Leaf parsLey leuues

ed oven for 5-6 minutes. Remove

I tablespoon groundnut oil

di s c a r d the f at. Lea veto rest in mitrutes. Cut the galette into four and reheat it in the oven NG

AN D

S E R V IN G

er y in t o slir.esas thin ly a s p ossi-

with the venison. Heat the sauce and spoon it around the plate. Cut

VAR IA TI O N

The galettes can be made in individual small pans. This is more time-consuming, but very effective.

t around four plates in a flower n. Drain the morels well.

the venison fillets in half and place in the middle of the plates on top ofthe pieces ofgalette. Spoon the

bN Venison cooked in this uay is rare to medium

morels and celery or parsley r in the hot oil. Set aside.

sauce around and decorate with the morels, bacon

rare. If you like it more cooked,,add a Jbw minutes to

and , ' eler y le a v e s .S e n e .

the cooking time.

R B'S

N O TE

b $ ,b $

.s s

)b N

L\. PEARSAND FtCSIN SPICED\/INE VITH CINNAMON CREAM

N -

For 4 people

$ $

Planning

ahead:

Eterything can and, indeed must be done ahead oJ time. The dessert can et)en be ploted

beJoreyou serae !'our starte,r,just leauing the sauce a,nd cream to be put on at the ktst moment.

. 4 f.rm but not hard Conference or Comice peurs, peeled urul cored

6./is' 1 orange,peeledand slicedas thinly as possible

F OR T HE SPICED WINE: 100g blackcurrants, either Jrozen or bottled l00g caster sugar 200m1full-l'o,lied red u ine 2 cloues 2 junipe,r berrtes

.x $

N -

2 tablespoons crdme de, casns

F O R T HE

CINNAM ON CREAM :

100m1 uhipping cream, whipped just to thicken slightLl'uith 1 tabLespooncuster sugo,r '/ cinnumon stick, grated on the f.nest purt of your grater

THE

PEAR S

AN D

F IGS

SERVING

Arrange the pears on four large plates, with the

they stand up straight.

whole figs alongside on top of an orange slice, and

In a medium saucepan, mix together the spiced

the half figs. Spoonthe sauce over everything. Cover

wine ingredients. Add the pears to this and pour in

the whole figs with a little of the cinnamon cream,

just enough water to cover them. Top this with a

and serve. The bay leaves and cinnamon stick from

round of greaseproofpaper and then a weight to

the spiced wine may be used to garnish the dish.

ensure that the pears remain submerged. Bring to

the boil, then simmer gently for 30-40 minutes,

-x $

t/t cinnamon stick 2 bay le,aues

POAC H IN G

Cut a little slice ofl the bottom of each pear, so that

depending on the ripeness ofthe pears. Add the figs to the pears in the liquor and leave

to cool. Once the pears and figs have cooled, trans-

RB'S

N O TE

The sauce You will probably be left uith too

much. This would make an interesting basefor a Champagne cocktail.

fer them and the orange slices on to a flat dish. Halve 2 of the figs.

N .

F IN ISH IN G

THE

SAU C E

Reduce the poaching liquor until it becomessyrupy in texture, then pass through a fine sieve into a bowl. Allow to cool.

N .

,N .

Eitherfinish offthe Shirazwith the pears" or try somethinglike a laeharu.st Riesling

$ $ $

\l y IN E

M AKIN G

THE

C IN N AM ON

C R EAM

Mix the whipped cream with the cinnamon and set aside.

from Aus'traliaor eahfomia.

x-x $

:D \(/tNE . EAM

m.e. The d'essertca'n euen be plated e put otl at the last moment.

$ $ $ .

SERV I NG e ar s on f our larg e p l a t e s , w i t h th e Lgside on top of an orange slice, and roon the sauce over everything. Cover with a little of the cinnamon

cream,

bay leaves and cinnamon stick from e may be used to garnish the dish.

-x $

TA B LE

C A N D LE S

Obuiously cantl,les can be inserted in candlesticks if

s s )b N .s

you haae them: decorate these

further with a suitable bow (tf appropriate and safe), and

with baubles and spray-painted

R B'S

NO TE

: You will probably be left with too rulrl moke an interestingbasefor a 'ckta.il.

rish offthe Shiragwirh the pears, ethinglike alare,ha*bst Riesling rm Australia or Cdifomia.

nuts around the foot of the

candlesticks. You can do interesting things uith groups

$ $ $

of candles. La.rge and'fol ch'urch

You can surround them with an

appropriateLy sized ring which

uariet y of ways - with fresh

foliage and,flowers, pasta, nuts

and 55 ).

$ .

candles that wiLl stnnd' easiLy by themseluesare particuLurly u.seful; try and get them in uarl i ng w i dths and hei ghtt.

you could haue d,ecorated in a

or corks (seepages 67, 83, 123

:€t $E ! $ T i

€* q:i: : = ::j:

=:2 .=Z=3 ;_ = r,i= ,i ==Z::ai l : H

: i : ii i i : t : i t ffi' -u = r

o3=* ; i s:iii*i :r ii z1:.i:i;**ij* = =:= is*tiijiiii ==:=ua;z? i'> i

sE= j -J i $ 3 s p

j€

,"ii-s ljirr*

'\fr

'tN. ( JL AZ F I) HAM For I0-12 peoplo

Pl nnni ng

uheud:'l 'l te

l tttr r t r r ttt.tl ttttt'l o

tr x tAed } r l tr .t.sbefor e. l her t totl ul

l x '1tr t- .ttx tk ed l tts A t rt t t r h t t t c h e r l rr h t n

l o rt g ). l l n t t t

ttr tr l k r l tt i r t i ts l i t l t t i t ! . O l rt : t : u rl rn i n rt d n t n re .

I lto r se .;ltr x' g u n tn to tr( lr tlt.sitle ttn r l ,siltr r .sir le 1 . u t' ig ltin g oppnt.r. (tAg. ntlLed ttrttl tiatl ( sa aPlttn n in g r th a ttd)

l )l ace the l tarn i n a l al gt'suu(,eJ)an i rn(l (.o\er'\ri tl l

uater'. Atkl the oni on. ('al rot. bou(Juet gal ni , bl at.k

the ho rtc i rt the,s ttrne u,uj - i t u' i l L i ndeed be nto,,,

2 ortiort,r.1x'aledurul t htry4x'd

P eppef( orns al td cl o\ es. Il Ii ng to the l roi l atrcl c'o0k

2 t'arnt!.s.1x'cletlantl t ltrry4x'd

.j ust bel rn

I 1t"11,111'1 flttrtti

tllt\tilt

C OOK IN G

TH E

H AM

RB'S

si rnl nel i ng poi nt for' .'l horrl s. R enror t'

fi rrnr tl rt,uatel

ancl pl eu.e orr i l w i re l i l (.k to ch'ai n.

lxt.r letlf und lxtr.sle.t 1 I( ) ltltttL y21x' n

ttr nl

ll) tlor

t,.

GLA ZIN G

\\ i th a *hal p kni l i '(.ul FOR

THE

GLAZE 50g t lot es IO0ntl lxtr l I00g ltttr tt,t

3 ! tt I tl r.s1xtorts rrttt.stttrtt rlo ( tr |) l lt( r br ) l( n .\ugur

TH E

HAM

l )r't'l tt'at tl rt' or en tt, 2(X)"(,/.t00'F/(l as

N O TE

\ orr t orLl rlt rnl ; rt .s l i ghtl t l urger rthol e hunt ort

.fl urort r,v trrte (' l os er Io l l te l nne. R trt tri tl t hor.s e.s l tt,c genunon.\ou

get the l tc .s tl x trt 0f tl ta l trtnt. rrrttl i t i .t ntu(l t eu.\i c r l o (' urre rrtttl s en e. ' l ' he tl i s rtdt trrtttrg."

Ir r i r l i r l g el l l l r . ( {) \( .\r l r l tl r t sa l t. l r r i r r g i t t o t t t rrl o f g r' (, i l s (' l l

l rorrr' . (l l ret.k i l tl rt

of cour.\(. i.snd huri.ng tltttt lorel.t ltortt'lo ntal;e sottlt

i t s k tnt' r' .j us l rl rrl t' r

trith trfiertrttrul,s.

otr l l rol anr l rrot Ii rl

(r.

i s r' ,,,,k t' rl . [.el rrc l rr

ofl the tol r l arer of ski rr.

l i trrror e l l orrr l l t

l ear i ng as l nu('h l at as possi bl e. C ut a (.ri s,s-(.1'oss l )atterl l o\ r,r'the l at antl pul a c.l ore i rr tl re nti ckl l e ol ' ea<'h rl i arrrorrrl . B ri rrg tht' pol t antl l rorrer to the l roi l l ogethel i r i l snl al l snu('el )an. then l xrrrr'o\el tl l e top of'the harrr.

\s i t i s ( l l r r i str r

Ittrl r i n Il rt' nrusc'urarl o sugal arrrl gl aze i n tht'

l louer er. il nrigh

l )rel i eate(l o\el l l i )r' al rl rxrri rrratel r' 2O rtri trLrtes.Keel r a ('l os('('\e

lnotr \ ilrousst

ol l the harrr ul ri l st i t i s gl azi ng: o{l er

l)trxtuce

orens rvi l l t ook nrol e r;rri r.kl r torvi rrrl s tl re back. s,, i t mav neerl to l re tul ncrl l l orrr ti nre to l i rrre. T,ertrt to cool .

{:'{ /h

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! 3 5 si i i t i : = i s€si T r Ei i

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F^ .r= 'F ){ E= dL

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't r r x x *. = E v r ; '; @(l) 2

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I]OIL ED L OI}S TE R

For 1-B people

N J .t 750g lire htb.sters

x$ $ N .

Planning

uheud: The lolt.sler.s trra besttrxtketl ,nt lhe rlu_t tts rteetletl.ltttt rill keep (ttxtketl) irt tlrc.lritlilt' LtruLeru teu touel ttnrl .utnteite.f or I rltt.t.

I' l unni ng uhec r

K i l l t h e l o b s t e l s l r v i n s e r t i n g t h e l r l a t l t 'o l a s h a r '1 , s l r o r t gk r t i l e l r r . l r r e e rlrl r . i l e r e s . 'l 'o <'o o kt h e l o l r s t e l s .j u s t b l i n g s o r r r eu a t e r t u

Se l r e u i th r tta vo r r n a i seo r , i f l o u p r cfi 'r '. so r n e uorrr[t'r-{ul lirritr t,rtla r ilgin olive oil.

t h e b o i l i n a p o t l a l g e e r r o u g ht o l r o l r l t h e l o b s t e l s .

RB'S

'rN

N O TE

in cold $-ater. then cool anrI refiigerate unti,

ll'hen cooki.ng lire hth,sters.)ou (lo not rtrecJto xtlt the u)eterus Ilte_tseetttto (:urrt ertoughlo sr'ason

needed.

1/icnrscftes.

lJoil thenr for U- l0 rninutes, re{l'esh irnnrediatel.,

c ooK tl

I)r' ai rr tl re < .hi < ,k p s atu((' l )i ul . < .ov el t tl rerr s i rrrrrrer'[i rr I tl rc r s l roLrl tl l re f

l rl ac t i rr a l rol l ui 1

l i tl r s rrl t anrl pepl

S tt' arrr tl re (' oLl s (,

ol i rr.oi l .

S TE A M I

i ng ul ter' . then rr .\tl tl the

x s CI

N .

s .

$ N N '

Plun

\\ l r i sk th e l e r l r r i r

St'l s.tt r r t'l l " th e r r

h\. CO USCO USVI TH CHI CKPEAS AN D VI NE LEAVES For 4 people

ill keep(cooked) Planning

ahead:

This salad may be prepared at least a day ahead, adding only the parsley at the last minute.

ise or, if you prefer' some irgin olive oil.

i NOTE

COOKING

THE

C H IC KPEAS

C OOKIN G

THE

VIN E

LEAVES

Drain the chickpeas and rinse them well. In a deep

Heat a large frying pan with the groundnut oil until

saucepan, cover them with water. Bring to the boil,

it reaches smoking point. Carefully place the vine

lobstersyou rlo not need to

then simmer for I hour. Check that they are cooked:

Ieaves in and fry them for 30 seconds each side.

m to carry enough to season

they should be firm but tender. Drain and then

Transfer to absorbent kitchen paper.

place in a bowl with the olive oil to marinate. Season SER VIN G

Toss the parsley leaves with the couscous and THE

chickpeas. Seasonwell with salt and pepper to taste,

C OU SC OU S

Steam the couscous for 10 minutes over simmer-

-x $ x$ $ $

.x $ .s $ -s s

I00g chicltpeas,soakedfor 24 hours in 200m1water l00ml oliueoiL

sah and pepper 150g couscous,souked,in l50ml nater{or 30 minutes

juice oJ2 lemons

with salt and pepper.

STEAM ING

decorate with the vine leaves. and serve.

50ml grountlnut oil

ing water, then mix well with the chickpeas and olive oil. Add the lemon iuice and set aside.

l2 uine leaues(thesecan be bought brined in mostdelis), patted dry 1 large bunchflat-leaf parsLey, washedand picked

C ARROT , RAISIN AND CHERVIL SA LA D For 4 people

N .

Plnnning ahead; This salad uilL benefitfrom up to a,day marinating in the uinaigrette. Whisk the red wine vinegar and olive oil together. ,

Mix all together well, taste and season more if

Seasonwell, then add the raisins and grated carrot.

necessary.Add the chervil at the last minute.

6009 carrots,peeled,and grated (approx.4009fi.nal neight) l00g raisins

I bunchfreshcheruiL

11/ztablespoonsred wine ainegar

.s $

75ml extra airgin oliue oil

salt and.pepper

tr SALAD OF CURLY ENDIVES,ROCKET BACON AND CROOTONS For 4 peopl'e Planning aheod: All of the ingredients can beprepared up to a day in aduarrceand.iust mixed,at the last tninute.

Whisk together t hzad curly en'diae,prepared 50g roclwt, prepared I00g streakybacorycut into lardaru andfied'

Preheatthe oven to 150'C/300oF/Gas2. Scatterthe cubed bread on an oven tray, and

Mix all the salad ingredientstogether,and serve with either an Olive Oil or Groundnut Oil

place in the preheatedoven for 20 minutesuntil completely dry and goldenbrown. Leaveto cool'

Vinaigrette on the side.

of salt and 3 bowl. Add about whisking

4 sli.cesof uhite bread', cut into lcm dice Oliue Oil or Ground'nut Oil Vinai grette (seeopposite)

N. SALAD OF CHICORy, STILTON AND VALNUTS For 4 peopl'e planning

B00g chicorY (approx. 6 large heads) jui'ce of t/zlemon 1809shelledwalnttts

ahead: This salad, may be made 1-2 hnurs in aduaru:ebut rnt too mwh longer as it uill discolour.

Wash the chicory well, and discard any browning outer leaves. Shredthe leaves slightly on the bias until you reach the hard core. Discard this. Sprinkle

Mix all the i

Tossthe shreddedchicory with the walnuts and blue cheese.Servewith the mustard and hazelnut

dressing.

oil irctead'of the

Youcou,ld

fi Both of tlw d.ifferentwaYs,

with lemonjuice.

1009 Stilton or oth,erbluc cheese,crumbled, Mrrtard, and Hazelnut Dressing (seepage 82)

126

h\. MAYONNAISE

CKET,

Makes enough for 4 lobsters or 7 turkey croun

Planning aheod: May be made2-3 days in aduance.

'ustmixedut the lost minute.

re(lients together, and sene r Oil or Groundnut Oil

Whisk togetherthe egg yolksomustard,2 pinches of salt and 3 turns of pepperin a round-bottomed

the mixture turns pale yellow and thickens.

bowl. Add aboutl50ml of the oil in a slowtrickle,

lemon juice, then whisk in the remaining oil. Taste

until the oil is absorbed, and whiskingcontinuously,

and season as necessarv.

Loosen the consistency with the vinegar and

$ $ .

$ $

2 egg loLks, size 3 I teaspoon Dijon mustard saLt and pepper 250m1 groundnut oil (or half groundnut and half oliae oil) 1 teaspoon white wine uinegar juice of I lemon

l}-.li

OL T VE OIL VINAICRET T E

Makes enough to dress 2 Salnds of Curly Endiaes

$ .

Planning ahead: Mal be made neeltsin aduance.

t longer es it rill tliscolour.

:hicorywith the walnutsand :h the mustardand hazelnur

Mix all the ingredients together, seasoningto taste.

R B'S

N OT ES

Youcould,make thisuinaigrettewith groundnut oil insteadof the oliaeoil. UseB1m| not 100m1. 'l* Both of the ainaigrettescan be aaried in many fl

dffirent ways,adding herbs,choppedshallots,a

you desire. The one thing to remember at all times is

that a ainaigrette existsto complement and, enhance

the salad,, not to ouerpouer it. Always add a little less than you thinlr necessary,then continue bit by bit

until it is to your taste.

little dicedfresh chilli, a cloue of garlic or whateuer

$ $ $ $ $

I00mL extra uirgin oliue oil 20ml white wine uinegar, or juice of I/t lemon sah and pepper

].y

T ART E AL I C HOCOLA T

150g best t'ooking thocoluta 50g un:nLted butter. in pietes 5() ntI rh ippi rtg creant 7 e g g u h ite s. si:e .) 609 t:ttstt'rsugar 5 egg .tolks. size3 50g plain.flour 30g urtsu,eetened cot'ottltorcder e.ttr(t butter and.fl our.for th e lu tstr .rr ir tg

F OR

T HE

WAL NUT S:

I()0g rulntrt,s. roughlv thopped L(Lng stLgQr

F OR

COAT ING

T HE

T ART E: l 50g pluin t htxnlute 5 0 n tl m ilk

$ $ $ .

For B people

Planning

Preheatthe grill to its hottest.Preheatthe or.ento lB0"C/:150'F lCas4.

s s b

x $

Retrtole from the oven anrl leave to r.ool Ibr ar least l0 nrinutes.Tuln the tal'l out crare{irllvon to a cooling rack alt(l lest for at least I hour'.

PR EPAR IN G

THE

W ALN U T S

Plar:ethe choppetlwahrutson a baking trav, sprin-

FI N I S H I N G

AND

SERVING

kle lighth,l'ith it.ing sugar.antl grill fol I nrinute.

P l a c e t h e r a r :k o r r a tr a r . M e l t th e ch o co l a te i n a

Reselve.

bain-rnalieanclthin rlol n u'ith the milk. Splead the chocolateover the tart u-ith a spatula anrl leave to

s s $ s

oheocl: 'l'he tart tun lrc prepurerl hrrlf'u tlal in ttdrunce.

PR EPAR IN G

THE

PAST R Y

R IN G

cool fol'alrout 10 nrinutes.

Pla<'ea 28cm r i3r'rnpastlr' fing on a baking sheet. Buttel the insir[e ol the ring and the baking sheet

S-ith tuo spatulas.lift the tart arxl pla(.e it on a large round plate. Ser"r,e.

base.anclsprinkle rvith llour. Shake oll lhe excess flour.

V A R i A TI O N S

To simplifv the talt, vou coultl ornit the t.ho<,olate PR EPAR IN G

THE

C H OC OLAT E

M IXT U R E

Melt the chocolatein a ualrn lrain-marie.\\then th. chot'olatehas meltet[.stir in the butter pier.eswitir

coating and insteatl sprinkle it nith icing sugar. S l i r 'e r l p o a ch e ( l l ) e a r s ca l r l ) e p l a ce r l i n to th e mixture insteado1'rralnurs.

a spatulauntil thev are totally incrorporaterl and the

Y o u co u l d n l a ke ch o co l a l e sh a vi n g s a n tl

m i x t u r e i s s r n o o t h .S t i r i n t h e ( , r e a m a l t ( l f e m o v r

surrountl lhe tart rvith them as in the pltotograph.

_$ N

fronr the heat.

reach soft peaks.arklingthe castersugal graduallv.

then stir in the egg lolks. Sprinkle in the flour anrl

the chcx'oluteu'ill ttxtk untl betnmegrunulrrr.

x$ $ N

s $ $

\{.

In a nrixing lrorvl. n'hisk the egg whites until the,,

c o c o a p o r v d e r . F o l r l i n t h e r . h o c o l a t ea n r l b u t t e r . mixture and mix slorvlvwith a spatula.

C OOKIN G

THE

T AR T

Pour half of the t.hocolatenrixture into the pastrv ring. sprinkle the rral.rutsin the nridtlle. anrl then atltl the remaining chocolatenrixture. Bake in the p r e l r e u l e r ol r e r r l i , r ' l 2 - I . J r r r i r r u t e s .

RB'S

N O TE

Muke ,surethe lxrin-marie tLrcsnot boil. othenL,i.se

..'1)t

$ .

rn(l leale to cool for at telrtout trare{ulh'on ttr

N -

SER VIN G

4c l t t h e choc' olatein a ith the rrrilk.Spreadthe La spatula ancl leave to re tart antl place il on a

sume bar os gurlund.s (see ytge 671. F-ir the ends tct th.t corners of the table u,ith stuples or h e.ut v- rLttl.t' tlrau;ing p in s, und orrcntge little bou,sor tr rnt il gPntcills trI I llp tIrtt?r.\. A tuble su,ngt:ould be n.atle to .su.,ee1t into semi-circIe,s.perhalts

ONS

tu,o.frornorte entl of the tubl,eto anol.ho. Here the moteriul. i" cornple.telr art ifi r:iul, usi ng

,ulrl onrit the c:hocolate

e i t u i t h icing sug ar.

' an be placed in to the 'colatt' shavings and as in the photograph.

$N .

e dcx:srtotlx,il" othentise becomegnnu.r!ar.

S W A GS

'l'hesr:ure matle in mur:h the

rt lea,stI ltour.

TA B LE

$ $

s s s s

le.aae.s. Itou,soncl gold houbl.es.

's:rDatls31t11'u1dquil saBp) aIF 3u11n) 'sdo1atll nt ntqoJ {o satad .Qptd dn asn 'pJDr ro uoqqu q|1n uo au uD) no.t qaqDl alDlu n .tnq n 'stlt8 aqt uo 3p?1s01 r^PTDIailtrDrllD alDrtt ro .{.nqnqrg

'Fut11aqo1

dLlI uo unol o1 oB unt no.( puo 's{t8 alEpa dsaUttuzerd ol rlrltlitL u sa4:loqTtutt sLtt[Sut1satalut put{o1 .t't1 'rtol Lo{ soapt naf n atrt atatl o< 'tJ1B aPDw-auloq D uo ualrlll

rD1tl u.1arDJp'uD alau alllll

o rtads potl auoauil)s 'Jia'L1s n:ltnutadns

atp aotJ utalt

un Burl:trt1dttoqt )aqtDr 'lDrll iloul o1ta.fatdplnom auo toJ'i 'tt ot dn Suqnt;t1 ssauPD'txlDtJrawunr aql Ltl lsol a\lq D latsol sl.)ualstttulstttll .ftt Ttnds aql ,^.'(opasaqtr

lH I

Nl H ]II) WOXI SIJIf

'N-

,7t

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consuming.) Alternatively you could just mix the mushrooms and

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spoon them into the jar.

S H I I T A K E A ND

s $ $ $

P RES E RV E DI N O I L Theseare a uonderfuLaccornpanimentto salads,pdtdsor aspart of an antipasto. FiIIs 7 x I litrepresenting jar 5009 button mtuhrooms 5009 shiinke mu.shrooms

ss $ $ .

$ .

rLoreso if you put

petitsfours and ,

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1 sprig thymc

FiIIs 2 small jars 3 red peppers(approx. 6009), peeled and,seedcd

extra oirgin oliae oil as required(100-l50ml, plusmnre Io top up as rrccessary)

enoughwater to cor

200rnl white winc

Wash the button mushroomsand then the shiitakes.Pat both drv

I teaspoonsah 200m1 oliae oil, plu,sa little more to top up os necessary

Bring the vinegar to the boil with the peppercorns,coriander seeds,bay leaves,thyme and salt. Add the button mushroomsand

Cut the peeled and seeded peppers into even strips. Divide the white wine, vinegar, chillies and salt between two separate pans, and bring to the boil. Put the red peppers in one

Bring the vinegar back to the boil, drop in the shiitake

pan, the yellow in the other. Boil and then simmer for 6-8 minutes

mushroomsand repeat the above process.Leave both sets of

until soft. Transfer from the pans to absorbent kitchen paper and

mushroomsto cool completely.

leave to cool. Prepare 2 sterilised jars and line them with some of the pepper

BOTTLING

THE

M U SH R OOM S

Preparea large litre sterilisedjar.

strips. Fill the centres with the remaining peppers, and cover with oil. Seal and store in the fridee.

Put on a pair ofclean plasticglovesand place in the shiitake and button mushrooms,alternating them, making a sort of checkerboarddesign. (This looks very effective but is time

RB'S

132

Place the kumqua

for l0 minutes.Re the syrup for 24-ho

2 smallfresh chillies, seededandfi,nely chopped

and keep them separate.

5009k

3 yell.owpeppers(approx. 6009), peeled and,seeded 100m1white winc airn gar

M U gH R OOM S

cooking liquor on to absorbentpaper.

Theseare loaely lit

S P I CE D V I N E C A R E D P E P P E R S IN OIL

THE

re-tued.

I teaspoonsah

BLANCHING

scallops.

keepfor about 2 m.onthsin a cool darlelard.er. 'X Thecookingliquor may bepassedthrough a mulin cloth and

2 bay Leaues

cook at a fast simmer for 2 minutes. Transfer them from the

The mushroornstnust at all tirnesbe coueredwith oil or they will tunTsour.If youpay carefulattentionto this, thc rnwhroomsshould,

1 teaspooncoriander seeds,crushed

N O TE S

the mushroomsarefi.lled you will probably needto add more oil.

1 teaspoonwhite peppercorns,crushed

$ $ $

RB'S

'X As the mtuhroomsabsorbthe oil and the small crachsbetween

white winc uincgar to couer(approx. 500m1)

,b $

rnahea wonderful t

B UTTON MUS HRO O MS

Cover the mushrooms with olive oil to the brim of the iar, and seal.

in oil or they will s 2 weeluin thefridg 't* The cookinglir

N O TE S

The peppers Theymustat all titnesbecompletelysubmcrged

Retum to the he little more water if

and leave to stand Bring the syru kumquatswith a sl

$ rix the mushrooms and brim ofthejar, and seal.

in oil or they will sour. Ifproperly sealed,they will keepfor up to 2 weeksin thefridge. 'lS The cookingliquor Tfrismay beheptandJihered,then usedto

Now place the jar into a large pan and cover with warm water. Top the jar with a weight so that it is completely submerged.Bring

make a wonderful ainaigrettefor salads or a d,ressing for fish or scallops.

Run warm water over the top, then lukewarm, then cold until

rc small cracks between

the kumquats and jar are completely cold. Store in a cool dark

ed with oil or they will

K L IM Q L I A T S I N S V RUP

:l,er. ugh a m.uslin cloth and,

place for up to 2 months.

r need to add more oil, , the mushroomsshould

to the boil and boil for 30 minutes.

P E A R SI N S P I C E D\ ( / I N E Theseare louelylittlefruits that look stunning whenpreseraed,eaen moreso if you put someof the leauesinto thejars. They makegreat petitsJbursand an interestingaccompanimentto game d,ishes.

Bfirm but not hard Conference pears,peeledand.cored FOR

FillsTxT1omljar

TH E

SPICED

WINE:

4009 castersugar

PER SI N O I L

5009 kumquats,well washed,and patted dry.

400mlfull-bodied red uine (i.e. Bulgarian CabernetSauuignon)

5009 castersugar

6 cloaes 6 juniper benies

d and seed.ed tedand.seeded,

Place the kumquats and sugar in a deep pan together with just

zestof 1 lemon and 1 orange

enough water to cover. Slowly bring to the boil and simmer gently

I cinnamonstick

for l0 minutes. Remove from the heat and leave to macerate in

,.s $ s $

-s $ -s $ $

s .

In a Iarge saucepan combine the sugar, red wine, cloves, juniper

$ $ $

Bring the syrup slowly back to the boil, then remove the

berriesocitrus zests,cinnamon stick, bay leaves and crbme de cassis.

strips. 'zen i and salt between two

kumquats with a slotted spoon, letting as much syrup as possible

Add the pears to this, then enough water to just cover, and

drip back into the pan. Boil

top with a round of greaseproof paper. Follow with a weight to

he red peppers in one iimmer for 6-8 minutes

and skim the syrup for 5 minutes, then return the

ensure that the pears remain submerged. Bring the lot to the boil

rent kitchen paper and

kumquats to the syrup

7,r nely chopped

2 bay leaues

the syrup for 24 hours.

l00ml olme d.ecassis

Return to the heat and slowly bring back to the boil, adding a little more water if necessary. Once again, remove from the heat

, up 0s necessary

and leave to stand in the syrup for 24 hours.

and leave to standfor a ,ith some of the pepper eppers, and cover with

further 24 hours. Return slowlyto the boil once more, then pour the syrup and kumquatsinto a sterilised

completely submerged

jar, and seal very well.

and simmer gently for 30-35 minutes, depending on the ripeness of the pears. Transfer the pears very gently with a slotted spoon to a large sterile jar, cover with the liquid and sterilise in the same fashion as the kumquats.

$ $ $ $ .

$ $

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I]I-OOI) O RA NCE A NI ) F I (; \ / I NE

F t AV O T I I { I t ) V I N E ( J A R 5

$ $

l lorel.t.fie.:h rty:ritif'uith tt sliy:htl.r rtnurrutl.flrrutur. /t.s De,strrturlein tr

l'erv sinltlc lo ntttl;e.rcontler.flll.t tlertrutire und tlicn tontributc thttl

lr e se r r ir tgjrtr so thttt the.fi gs nru.t l tc l el i rhol e.

e.ttnt tl tt:h ol sornethi ngtl tul .rtttt rteedto l i ren up tt ri tuti grel l t' rtr

Mokcs nbout 1.5 l i trcs 100g zestrrnrl pith tl bltxxl orrtngc

s s -\

b $

I;i)g.fre,slt uholr: ltlrtt A.lig.s.rlns/rer1und yttted drt

rrtrrrirtrtde.'l'lte.;eare ntore sttl!ge,sliort,s lhttn retilx'.strttrl nust lx truttetl n.ssur'/r. ltttr ttre.freelo tttlrl or lettrc out ttrt ingruLienl us-funrr tttkcs ttttt. 'l'lte rinegur,snur.\ lta nttrrle either in.jors or bottles.

2O0g trrstcrsugar 2 Ixiltles tlrt rhite rt inc

P R OV E N qA L

lltt.t leof Thv ne Cu t th e ze st a r xI p ith oi the l rl ootI ol anf{es i nto.i rnrn stri ps. \4i r th e se a n r l th e lig s lith ( ' o le r ' \r ith th e lh ite

Qtrlic

tl rt'sugar. Sl )fi )n c'arefrrl l v i nto a.j ararrrl

li ne.

/iosclnrrn'

Seal al xl l eal e to nl a('el 'ate fbr at l east

^\(rge

a \\e e k.

l'e1ryx:norns

Se lve n e lI t' h ille d .

Ontrtge peel

$ $ $ .

s s ,-\

$ -\

V IN E GA R

I' res hthi l l i es ,l.fitt s1trigsoJ larentler V -l ti t. tr i tt,' t i nagl r l tt ro! r' r

I}I A C-KCL I RI \ A NT L I ()T IFT IR Just the tlting lo drinl; a.fier u .splentlid Christnursdinner. but it nukc.s u rert guxl gili us ur:ll. Makes ubout I .5 l i tres

5009 ripe bkrt ltt urntnt.s.ttashed untl dnrined I litrc tequilu 3()()g utster .sugar I t lrte u Jeu; blutkturrunt leores (r4ttirnrrl 1

Clu sh th e b la < ' kcu r r ants ui th a l i rrk. an(l l )l a(.e thenr i n a.j ar ui th th e r e n r a in ir r g in g r e d ients. Seal the j ar rvel l . antl l ear,e to nra(.el 'ate in a cr o o l tla lk p la c' e f or trt l east 2 nronths. F - ilte r in to a co n ta i ner'. an(l then store i n a seal e(l l )ottl e.

SIN GLE

HERB

rRo.scnrrrrr urtd orutge peel Titrrttgort and gttrlit I;ernortgntsan(l s gi ng?r -

V IN E GA R S ll hite rcinc rinagur to (orcr

ll hite uinc rinep!tr to (orer \l ' hi te u' i ne ri negur to (oD er

'-,.)

2 :: i::=: iii ii €

t:i= ,*3=::i: :::: : :iiiiii * : i := s *1=:

! ; i;: s i i ! ;st E*

!$ $ .

$ $ s

B U T T E R E DBRUSSELS SPROUTSVITH B A C ON AND ALM ONDS

CRATIN OF TURNIPS

Plannitry ahead.: Thisdkh can beprepared I hour

Planning ahead: The Brussels sprouts May be

in ad.aanneand kcpt warm, or l-2 days in adaanre, then topped

blarched, and, refreshed,then reheated with the bacon,

with a littl,e butter and. reheated in th,eouen.

almonds and butter at the last mnment.

350m1whipping cream t/, bay leaf

salt and pepper

I sprig thymc

1009 streahybacon,cut intofi,ne strips

3 whitepeppercoms,crushed

20g butter

1 garlic clooe,peeled

50g sliaeredaLmonds Cook the Brussels sprouts in plenty of boiling salted water for

5-6 minutes. While they are cooking, pan-fry the bacon in a large

a dash of white wine uincgar salt

H b il

Ptmnn tlntiustinC

I ,")

4s0nttuu

Preheatth" on"r{ Preheat the oven to 180'C/350"F/Gas 4.

frying pan.

Boil the cream with the bay leaf, thyme, peppercorns, garlic,

Drain the Brussels sprouts in a colander, then add them to

7009 tumips, peeLed, and, thinly sli,ced

5009 smnllfirm Bnssels sprouts, basesand,all withered,Ieaaesremoued

For 6 peoplc

For 4 peopl.e

vinegar and a pinch of salt for 3 minutes.

the pan with the bacon followed by the butter. Melt to give the

Arrange the sliced turnips overlapping in a 20cm saut6 pan.

sprouts a shine, then toss in the almonds. Season with salt and

Strain the cream over them and press down. Cook in the preheated

pepper, and serve.

oven for 20 minutes, then serve.

Shred the red

onion, apple, red

dish. Coverand c time to time qffl

When cooked mouth. There wil this, as when you

trating the flavo refrigerateuntil I

$ $ .s $

t36

N. F TL I R N I PS

BRAISEDRED CABBACE

'.-2 dals in odttance, then toPPed d reheaterl in th'e ouen. zd and thinly sliced oping cream y leaf ; Ihl me rcorns,crushed l,oae,peeled

For 4 people

Planning

ahead:

This is the sort of occompanimenl

thttt just improt:es uith time, thus is perfect u,hen motle 2-!) clays before and rehealetl when neetled.

Planning

ohead: The pur6e May be prepared' up to 2 duys itt odr:ance

and reheoted sloull-ot;er u buin-morie. Ahernutiuell it coukl be mude l-2 htntrs befctrethe ntetl und kept u'arm under cling/iLm.

I red cabbuge, approx. Ikg in weight I onion, peeled ondfinely

chopped

5009 cauliflou,er florets, well uuLshed utith most of the stulks remoaed

2 apples, peeletl, cored and coarsely chopped

sah and pepper

450m1full-bodied. red uine (i.e. Spanish Cabernet Saur;igrton)

300m1 u,hil4tittg cream

50g stonetl tlutes, rcn Jine\

l50g butter

sliced

I teuspoottcuster sugar I teaspootrselt

te wine ainegor

Preheat the oven to 180'C/350'F/Gas 4. Cook the cauliflower in lots of boiling salted water until it

ti:

Preheat the oven to 160'C/325'F/Cas 3. 'F/Cas 4.

CALILIFLO\/ER PLIREE

For 6 people

people I hour '.ishcan be PrePared

h\.

Shred the red cabbage finely, then mix it together with the

becomes very soft, approximately l5 minutes. Strain into a colander and place this on a tray in the oven for 5 minutes.

leaf, thyme, peppercorns, garlic,

onion, apple, red wine, dates, sugar and salt in a heavy casserole

In the meantime. heat the cream and melt the butter. Pur6e the

i mi nu t e s.

dish. Cover and cook for 3 hours in the preheated oven. Stir from

cauliflower, cream and butter in a blender, then season to taste.

verlapping in a 20cm saut6 pan.

time to time and check after 2 hours.

Serve.

)ress down. Cook in the preheated

W'hen cooked the cabbage will be soft, sweet and melt in the mouth. There will be some liquid left in the pan; be sure to keep this, as when you reheat the cabbage it will reduce, thus concentrating the flavours and glazing the cabbage. Leave to cool and refrigerate until needed.

RB'S

N O TE

L\' If the caulifloweris not dried in the ouenthe resultingpurde will be too liouid.

.D '

$ .

$ $ $ .

$ .

$ $ $

R O A S T E DIERUSALEMARTICHOKES

ahead:

The artichokes May be roasted 2-3 hours

in ad,uance, then reheated infoaming

BRAI

ITALIAN PARSLEY

For 4 people Planning

P A N-F R I E D P A R S N I P S\ ( / I T H

butter. Ahernatiui,ely,

if you were seruing them nith the roast turkey or goose, you could jut put them in the roasting tray 40 minutes before the end of the cooking time and turn them euery 10 minutes or so. 7009 Jerusalem articholrcs, peeled, washed and haLued resuhing in half-barreL shapes about 6cm long, 3cm thick 50ml groundnut oil 25s unsahed butter sah and pepper

For 4 peopl.e Planning ahead: The parsnipsMay be coohedup to the

a day or

point nhere the parsley is ad.ded. 2-3 hours in adaance,then reheatetl when needed,adding the parsley at the Lastminute. 600g parsnips,peeled,haLuedlengthways, washedand,cut into Smtn slices 50ml groundnut oil 25g unsahedbutter I small bunchhalian parsley, leaaespicked sah and pepper Cook the sliced

Preheat the oven to lB0"C/350'F/Gas 4. Heat the groundnut oil in a pan until smoking. Add the

In a large frying pan, heat the groundnut oil until it is at smoking

a saucepan. Add

Jerusalem artichokes and toss for 2 minutes. Add the butter. then

point. Add the parsnips to the pan in an even layer. Toss for

and % teaspoon

roast in the oven for 35-40 minutes, turning occasionally. Once

approximately 7 minutes until softened and beginning to brown.

Add the

crioked the artichokes will be a rich caramel colour on the outside

Now add the butter and toss a further 3 minutes. By this stage the

Seasonand

and have a rhoist squishy interior. Seasonto taste and serve.

parsnips should have a beautiful golden brown exterior and be

$ $ $ .

s $ $ $

$ $ H.

soft inside. Drain off any excess fat and add the parsley leaves. Seasonto taste and serve.

Watercress

$ )ARSN I PS VITH

arsnips Ma1. be cooked up to the C 2-,1 hours in adaance, then reheated ,he parsLq at the last minute. eled, halae d Lengthuays, cut into Smm slices ;rountlnut oil uohed hutter

h\.

BRAISEDLEEKAND ROCKET

\ PAR S L EY 4 people

C AR R OT S\( /IT H C U M IN

For 4-6 people

Planning

For 4 people Plnnning ahead: The carrotsMay be cooked

ahead.: The leek mixture May be mad.e

a day ahead of tim.e,then reheatedwith just a

a day or so ahead of time, then quickLy heated, add,ing

little uater add.edto them.

the rocket at the moment of seruing.

3 large carrots,peeled,washed,and cut into (approx.5009, prepared,) lcm thick sLices

I small onion, peeled and thinly sliced

,rf Uuu",

200m1water

5009 leeks, the tough green part rem.tned, sliced down the rniddle, uashed and sliced into 3cm pieces

50g unsabedbutter I teaspoon- I tablespooncastersugar, d.ependingon sueetness of canots (pleasetaste)

6 cardamom pods, crushed and tied in a small muslin bag sah and pepper

ian parsley, leaaespiched

100g rocket, washed

and pepper

Cook the sliced onion in the butterwithout

colouringfor2

^r':::::;r:::;;;": minutes in

,groundnutoil until it is at smoking

a saucepan. Add the leek and cover with water. Add the cardamom

In a deep saucepan, bring all ofthe ingredients to the boil. Turn

.hepan in an evenlayer. Tossfor il softenedand beginningto brown.

and % teaspoon salt, then boil rapidly until soft, about 10 minutes.

down the heat and simmer until the calrots are tender, about l0

further3 minutes.By this stagethe tiful goldenbrownexteriorand be

Seasonand serve.

essfat and add the parsleyleaves.

Add the rocketand boil for a furtherminute.iust until it wilts.

minutes. Finish the cooking over a fierce heat, stirring frequently, until all of the liquid has evaporated and the carrots have a lovely bhine.

VAR IAT ION

Watercresscould replacethe rocket.

V A R I A TI O N S

Turnips or swede can be cooked the same way or, as they have similar cooking times, you could do a mixture of the two.

$ .

)b N .

H .\

$ .

b $ .

.s $$

BRAISEDCELERV

$ $

Planning ahead,: The celery May be braised2-3 days in

For 6 people

uegetablethat uill easily wercook.

2 whole hearts ofyoung celery, trimmed to approx.l1cm

;;

3 tablespoonswater I0g castersugar

sah and pepper tA teaspoon nneI seeds fe juice of '/olemon

50g GruyDreor Emrnenthal cheese, fi.nely grated freshly ground,pepper juice of r/t lemon 25s unsahedbutter

Remove all the tough outer sticks from the celery and wash the hearts well. Place in a casserole that will hold them in one layer.

4009 ripe pumpkinflesh, seededand cut into 2cm dice

500m1Brown Chiclten Stock (seepage 76)

cheese.D{

coaeredwith clinffilm, and refrigerated.

2 eggs,size3, separated

Butter! thenpourI

Planning ahead: The pumpkin purde Can be made in aduance,

1/zsmall onion (approx.50g), peeledand sliced

CRATIN OF PUMPKIN Thi"sdish can also be seraedon its own,

II can also be kept warmfor 1-2 hours,sinceit is not a

Preheatth(

For 4 peopl.e

adoarrceand,kept in its ownjuices and,then reheatedin them.

COOKING

TH E

P U MP K I N

PUREE

Add the onion, coverwith the chicken stock and add % teaspoon

Place the diced pumpkin and the water in a saucepan, cover and

salt, the fennel seedsand lemon juice. Bring all of this to the boil,

cook for about 20 minutes; remove the lid and boil to evaporate

top with greaseproof paper, and simmer until soft, approximately

the water. Leave to cool.

t hour, l0 minutes.

Mix together the egg yolks and sugar and whisk well for 2

When serving just remove from the liquid, and season with a little freshly ground black pepper. Keep the cooking liquid.

minutes. Add the cool pumpkin pur6e and two-thirds of the

Preheat thr

cheese. Taste and seasonwith pepper.

With th R B'S

N OT E

Keepatt of the celery trirnmings to rnakea wonderful soup. Cookwell with the liquidfrom this recipeand a little milk. pur6e in a blender,then passthrough af,nc sieueto remoueall the stings.

PREPARING

TH E

EGG

W H I TE S

chestnut w

Whisk the egg whites until they form soft peaks, then add the lemonjuice. Seasonwith pepper,then briskly whisk one-third of the eggwhite into the pur6e.Carefullyfold in the remainingegg

for l5 minr

white.Tasteand correctseasoning.

and PePPe a slotted s1

the shells :

In a sau

chestnuts-

$ COOK IN G

THE

D ISH

AN O

SER VIN G

'*\

Preheatthe ovento 180"C/350oF/Gas 4.

TI M PK I N ved on its own.

Butteran ovaI24 x 30cm gratindish with a little of the butter,

M ASH ED POT AT OES

then pour in the pur6emixture and sprinkle with the remaining

The type of potato that is usedwill d.eterrnine the quality

cheese.Dot with the remainingbutter and bake in the ovenfor 15-

of the purde.Belle de Fontenay is the uerybestpotato,

20 minutes.Serveto your guests.

)lc

but King Edward is easily obtainableand produ,ces a goodpurde.

â&#x201A;Źe Can be made in ad'uante, zd refrigerated'. and cut into 2cm dice

R B'S

N OT ES

The pumpkin It must be ripe to ensureafullflauour.

Salt Ao scll is u&lcd to thisdkh becauseol'tlrc sulr in the ch.eese.

For 4-6 people Planning ahead; Perhapsthe only dish that rueds to be coolrcdat the last minute.

uater

8009 whoLepotatoes,peeledand washed.

h\.

gar

2 litres cold,water

heese,fi,nely grated

BRAISEDCH ESTNUTS

,epper ron

40g sah l00ml uhipping cream

This is an id.ealaccompaniment for any game dish,

uii",

350-400m1milk

andfor certain meatssuchaspork and turlrcy.

BOeunsahedbutter For 4 people P U R EE

I srnall celerystalk I teaspooncastersugar

lugar and whisk well for 2 rr6e and two-thirds of the r.

,ott or.d p"pp",

24 fresh sweetchestnuts 400m1Brown ChiclrcnStock(seepage 76)

ler in a saucepan, cover and he lid and boil to evaporate

sah and pepper

Quarter the potatoes and simmer gently in salted water until they are perfectly cooked. Drain in a colandero then pur6e them through a mouli into a casserole. Place the casserole on a medium heat and stir in the cream, the milk and finally the butter. Taste and season with salt and pepper, Serve.

Preheat the oven to240"C1475'FlGas

With the point of a small knife, score a ring all around each

V A R I A TI O N

chestnut without piercing the flesh. Bake in the preheated oven

Butter could be replacedby olive oil. Creamcan be omitted if you

m soft peaks,then add the

for 15 minutes. Cool for a while, then loosen, remove and discard

want a lighter pur6e,and it will still be delicious.

en briskly whisk one-third

the shells and the brown skin around the chestnuts.

$ .

nrated

PKIN

WH I T E S

lly fold in the remainingegg

In a saucepan simmer the chestnuts, stock, celery, sugar, salt and pepper gently for 10-15 minutes. Remove the chestnuts with a slotted spoon on to a serving dish and serve to your guests. R B'S

'ff

N OT E

Pan-fried,segmentsof apple will be a good,addition to the chestnuts.

RB'S

N O TE S

Timingfor cookingis dfficuh sincethi.sd,epend,s on the sizeof thepotato. To seehow well a potato is cookedusethe tip of a sharp knife. Thewater muatnot boil, or the outsideof thepotato will be

ouercookcdand crumbly.

L\. I NDEX

$ $

Shiitake I hueln{ Smoked i Smmth o Surprise apple d seeolso I

$ .

$ $ .

$ .

s s

Jerusalemi

tA Aftemoon tea .51-4 Almond and chestnutmillefeuilles 70-1 Almonds, Candied 71 Angels on horeebacksee Prune and bacon on puff pastn Apentifs 17,134 Apple dressing 66 Apples, Baked 40-1 Apricot coulis 70-,1 Asparagus 82

tB Baked apples with pistachio caramel and dried fruits 40-1 Banana, walnut creanr and filo pastry with quince compote 78-9 Beef, Rib of 60-1 Beetroot sauce 76-7 Blackcurrant liqueur 1.?4 Brochette, Tofu and mango 84-5 Brussels sprouts, Buttered with ba<on and almonds 1,J6 Bfiche de Noel aux marcns glac6s, sauce au r:hocolat 100-.1 Buffet brunch 121-8

rsc

Cabbage,Braised red 1JZ Cakes and pastries 52-4 Calvadostruffles 9(/ Canap6s 10-18 Caramel sauce 40 Caramelisedonionsin Nigoisestyle ./4 Carpaccioof salmonwith freshParmesanshavings .106-7 Canot emulsion 58-9 Canot, raisin and chervil salad /25 Canots with cumin 139 Cashewsatay sauce 8.1-5 Cauliflowerpur6e /.?7 Celeriac Celeriac anti horseradish pur€e 60 Celeriacchips 6{/-1 Potatoand celeriar. galetle I l6-17 Celery, Braised 140 Cep cream 16-7 Cherry sauce 86 Chestnut cream Z0-] Chestnut, wild mushroomand parsnip soup. Creamol 104 Chestnuts,Braised 141 Chickenkebabs 16 Chickenliver and raisin pdt6 28-9 Chickenstock 76 Chocolate Chocolatemoussewith chocolateleaves and cherry sau<:e86-7 Chocolatesauce 10(.)

'Iarte au chocolat 128 Christmasr:rackers(canap6s)15 Christmas t rackers (paper) 63 Christmaslog.reeB0chede Noel Christmas pudding, Raymond Blanc's 24-5 Cinnamoncrean 1 18 Cq'onut and cardamombavarois,pineapple and lime syrup 1.lt) Corianderpur6e ?10 Couscouswith chickpeasand vine leaves 125 Crab Canapds 1,3 Pithiviersof crab 58-9 Cranberry r'ompoteand butter 22 Cranberrysticky toppedsteamedpudding 32 CrdmeAnglaise 7.1 CrFmer:aramel,Orange 48-9 Cro0tes 12 Cro0tons20 with goat'sr:heese1 7 Cu<rumber

r .D Decorations BasketarrangementJZ Bowl of hvacinths 59 Candle in flouerpot 29 Christmas cracken 6.3 Christmaspresents2/ Christmasribbon bows 7/ Christmastable ring 67 Colourcoordination2/ Cork ring 55 Driftwood arrangement 78 Garlsnds 67 Nut ring with candles /2.? Pastaring 8.1 Pheasantfeatherarrangement,l0T Placecards ,109 Savoycabbagearrangement 87 Shell anangement99 Small pennantplacenames 45 Sreet things 9? Table candles 1/9 Table swags .f29 Tartan chair tle<'orations105 Desserts Almond and chestnutmillefeuilles 70-l Baked appleswith pistachiocarameland dried fruits 40-.1 B0ehede \oel aux mamon:€{lacds. sauceau chosrlat 100-1 Chocolatemoussewith chocolateleaves and cherry sauce 86-7 Coconut and cardamombavarois. pineapple and lime syrup ,1.10

riK i

Cranbem sticky topped steamedpudding J2 Orange crime caramel with salad of citrus fruits 48-9 Pear"and figs in spiceduine with cinnamon cream 118 Raymond Blanc's Christmas pudding 24-5 Rhubarb soup with frozen tangerine mousse 62-3 Roastedbanana,walnut cream and filo pastry with quince compote 78-9 Tarte au chocolat ,128 Dried fruit figs 90

Kebabs, Cl Kumquats

l€ek terir hueln lrceks Braised Softened lrttuce pa Iobster, Br lcin of ver galette

T\E Escabeche of scallops with olives, fennel and coriander

J6-7

r*.F

Figs Blood orangeand fig wine 134 Dried fruit figs 90 Pearsand figs in spiced wine with crnnamon cream 118 Sruffed figs 22 Fillets of pork in puff pastn. cep cream, chicon and rrcket 16-7 Fish seeSalmon:Seafmd

Mango and Mayonnais Mince pie: Mulled wir Mushmm Cep crec Cremol Mushrm Mushm

:liits

IT.C Galette des rois, [,a 54 Game pie, RaymondBlanc's 38-9 Gifrs,Edible .13.1-4 Gingeredmulled wine -17 Glazedhan 122 Goose,Roasted 98-9 Gooseberrygarnish Z6-Z Grapefruit Crab and pink grapefruit tartare 12 Grapefruit wine .l 7 Cuinea foul with canots.goosebenies. beetrootand lime 76-7

t*.H Ham. Clazed 122 Hazelnuts Hazelnut and mustard dressing 82 Hazelnut financiers 92 Shiitakemushroomswith hazelnuts 114 Hors d'oeuvres Carpat'cioof salmonwith fresh Pamesan shavings ,lL)6-7 Est alrche of scallops 36-7 Leek terrine with asparagus,mustard and hazelnut dressing 82-3 Pithiviers o{ crab with cmot emulsionand coriander 58-9 Plateau de fruits de mer 97 Salad ol ntarinated prawns, spinach and sousedvegetables 74-5

)nlltaKe

and ro Mustard at

.xo $ l.

Onions, C Oranges Blmd or Orange ,

.xP

Parenips Cream c with p Pan-frie Pet6 LnlcKeI

; 't I

t t

Peare

Pears at crean Peare ir Roasted and v Peppere I Pesto and Petits foul Pheasant; Pickling I

s Shiitake mushroomswith goat's cheese, hazelnutsand rocket l.l4 Smokedsalmon with its tradilional accompaniments 20 Smoothchicken liver and raisin pdt6 28-9 Surprise packet of salmon with a warmed apple dressing 66-2 seedlso Soup

h\ j Jerusalemartichokes, Roasted 138 rbern stickr tr44red steame<i pudding J2 rge crFme carantel uith salad of citrus fruits

.xK 48-9

is and figs iIr spiced u ine with cinnamon l lB rronrl Blanris Christnras pudding 24-5 barb soup rith lrozen tangerine mousse 62-.3 ;terl banana. rvalnut < ream and filo pastry with

Kebabs,Chicken 16 Kumquatsin syrup 133

:an

ince ctmpote

78-9

: au chocolat ,/28 d fruit figs 9t1)

olives. fennel -r'he of scallops r ilh d t oriander .36-7

h \L Leek terrine with asparagus!mustard and hazelnut dressing 82-J Leeks Braised -1.39 Softened 30 Lettuce parcels ?08-9 Lobster, Boiled 124 Loin of venisonwith braisedcelen. potato galette and morels I 16-17

h \M tl orange and lig rvine /.3-l d i-rit

figs 9t)

s and figs in spicetl wine uith cinnamon : am 1/B 'ed figs 22 of pork in puff pastn. <.ep cream. chicory d rocket .tr6-7 re Salnxrn; Seafood

; I des rois. La 5.1 pie. RavmondBlanc's .ltl-9 ldible 131-.t ed mulled u ine 1 Z lham 122 Roasted 9B-9 rern garnish 76-7 ruit and pink grapefruit tartare 12 rfruit wine 1 7 t lowl rrith carrols. gooseberries. etmt and Iine 76-7

)Iazed 122 LUtS

rlnut and mustard rlressing g2 rlnut financiers 92 axe mushrooms uith hazelnuts 1.14 'oeuvres accio of salrrr,,nuith fresh pamesan.havings /[ir5_Z beche ol "'.dllot,s .16-Z tenine nith J\paragus- nruslarrl and retnut dressing 82_,3 viere ofcral, rith r.an't ernulsion and coriander .ill-9 aU Oe lrutls rle rilcr 97 I of-marinaterl prawns. spinach and tsed vegetables Z-?-5

Mango and tofu brochette 84-5 Mayonnaise/27 Mince pies 53 Mulled wine 17 Mushrooms Cep cream 46-7 Cream ofchestnut, wild mushrmm and parenip soup 104 Mushroom stuffing 46 Mushroomsin filo parcels 84-5 Shiitake and button mushroomspreserved in oil -132 Shiitake mushroomswith goat'scheese,hazelnuts and rocket 114 Mustard and hzelnut dressing 82

Onions,Caramelised,l.l Oranges Blood orange and fiBwine 131 Orange crdme caramel with salad ofcitrus fruits 48-9

Pilall 68 Pineappleand lime syrup 1.10 Pissaladidre14 Pistachiopralineswith dried pears 9,1 Pithiviere of crab with canot emulsion and coriander 58-9 Plateau de fruits de mer 97 Poachedcrown ofturkey 123 Poachedsalmon and shellfish 30-1 Pork, Fillets of in p$f pastry 46-7 Potatoes Mashed potatoes 1,1/ Potatogalette 116-17 Prawns Canap€s 14, 15 Saladof prawnswith spinachand sousedvegetables 74-5 Presen,es 132-3 Provengalvinegar 13,1 Prune and bacon on pufl pastry 16 Pumpkin Cratin of pumpkin .140 Punpkin and cinnamonsoup 4.1 Pumpkin seed cro0tons 44 Roastedpheasant,pear and pumpkin 108-9

'xQ Quails.Roasted 68-9 Quail'seggs 12, 82 Quincecompote 78-9

Canap6s 13, 14, .15 Escabecheof scallops36-7 Pithiviers of crab 58-9 Plateau de fruits de mer 9Z Salad of marinated prawns, spinach and sousedvegetables Z4-J Shellfishchowder 115 Sesameand poppv seed tuiles 9J Shellfish chowder with nutmeg,ginger and watercress l.l5 Shiitakeand button mushroomspresened in oil .1.32 Shiitakemushroomswith goat'scheese,hazelnuts and rocket J14 Smokedsalmonwith its traditionalaccompaniments20 Soup Cream ofchestnut, wild mushrmm and pannip soup 104 Pumpkin and cinnamonsoup 44 Shellfish chowder ,115 Spiced vinegared peppers .132 Spinach Creamed spinach 69 Spinachand vinaigrette 74-5 Stollen 52 Sruffing Chestnut 98 Mushroom 46 Surprise packet of salmon with a wamed apple dressing 66-7 Surprise salmon parcel 16

.xT

.xR

Rhubarb soup with frozen tangerine mousse 62-3 Rib of beef with celeriac and horseradishpur6e. celeriac chips and red wine shallot sauce 60-I Roast turkey with stuffed figs and watercresspur6e 22-3 Roastedbanana,walnut cream and filo pastry rvith quince compote78-9 Roastedgoosewith chestnuts98-9 Roastedpheasant,pear and pumpkin with a pear and vanilla pur6e .108-9 Roastedquails with spinach.r ine leaves and sultanas 68-9 Rocket Braisedleek and rocket /39 Rocketgarnish 47 Shiitakemushroomswith rocket 114

.xP

Parsnips Cream of chestnut, wild mushroomand parsnip soup with parenip chips 10.1 Pan-fried parenips 138 Pat6 Chicken liver and raisin 28-9 Pears Pearsand figs in spicedwine with cinnamon cfeam ll8 Pean in spicedwine 133 Roastedpheasant,pear and pumpkin rvith a pear and vanilla pur€e /08-9 Pepperein oil, Spiced 132 Pestoand goat's cheesetopping /2 Petils foure 89-9J Pheasant,Roasted .f0S-9 Pickling liquid 74

Sabal-on100 Salads Carrot.raisin and chenil 125 C hi c or l . Sti l tonand r al nuts 126 Curl,vendives, rocket, bacon and cro0tons 126 Marinatedprawns,spinachand sousedvegetables 74-5 Salmon Carpa<<io of salmonwith fresh Pamesan shavings 106-7 Poa<hedsalmon and shellfish J0-,1 Snrokedsalmon with traditional accompaniments 20 Surprise packet of salmon with a wamed apple dressing 66-7 Surprise salmon parcel ,16 Satay sauce, cashew 84-5 Seafood Boiled lobster 124

143

Tangerine mousse 62-3 Ta p e n a d e / 2 Tarte au chocolat 128 Terine, leek 82-J Tofu and mango brochette with a cashewsatay sauce and mushroomsin filo parcels 84-5 Truffles, Calvados 90 Tuiles Almond 70-1 Pamesan 74-5 Sesameand poppv seed 93 Tumips. Gratin of 136 Turkey Poachedcrown ofturkey 123 Roast turkey with stu{Iedfigs ud watercresspur6e 22-J

T\V Vegetable accompaniments I 36-41 seealso indioidual uegetables Vegetable mixture with Asian accents 15 Yegetables,Soused74-5 \ienison.Loin of 116-17 Vinaigrette 74-5. 106, 1 14 Olive oil /27 Vine-leafparcels 68-9 Vinegars, Flavoured 134

'x w ['alnut cream 78-9 ['atercress pur€e 22-3 Wine Blood orange and fig 134 Gingered mulled .17 Grapefruit.lT Spiced /2Q 1JJ

R $ $ $ .

H .

il .

|b .$

$ $

'MyN4oNoBmNc ls n LpoNARDo nR VrNcroF cHEFS' THE SUNDAY TIMES

PnN A pERFECT CHrusruASwtrH Mrr,toNo BnNc, BnrrnN'sMosr cELEBRATED cHEF Raymond Blanc sharcsthc nragicalChristnrases which he crcatcsat his renowncd hotcl-rcstarlranr, Lc M:inoir aux Quat' Saisons. In twelve delicious nrenushc includesboth the traditional, such as turkey rnadc specialr.vithsrr-r'rfcc'l fiss or Filft'r 1tfPorkin ltufl' - ShiitakeMuslmtttnrs Pastr, to thc ir-u'rovativc u,ith Coat's Clrcsc, Hazeltrrttstmd Rockctor rnor-rthu,aterinq ,4/lrorir Millefeuilles. Aloneside the festive nlcnus arc rccipesfor srylishcanap6s,light cakcs:rnd petits fours ancl ideasfor thc uorgcous Christmasdecorationslor

"vhich

thc Manoir is fanrcd.Raymond remcnrbcrsr'"'ithpleesurcalsothe cclcbrationsof l.rissnorvv childhood Christnrases in Frauce.

rvill help the horrc cook to bring rerl glanrour to the Cl.rristnrastablc. Rayrrrond Blanc's spe-cialrecipcsfrorn ,4 RlancClvistnra-s Raymond Blanc rvasbonr ir.rBesrnqonin Francc.Hc opcncclhis first restaurantin Oxford in 1977and Lc Manorr aux Quat'Saisonsin a bcautifulflftecnth-centurymal)or houscscvenycarslatcr. Thc rcstauranthassincc gathcreda host of accoladcs,

I I

including rwo Michelin stars.l{aymond lllanc is the author of the bcstsellinrReapc-r-from k l[tutoir arrxQrrat'S,ri-sorr-i, Cookin.qJbr Friurls and Blmu l:itc.

'RAyN4OND pERsoN BLANC rsrHE Mosr TALENTED cooKrNCrNTHrscouNTRy' OBSERVER

phologroph honlrover byPoul Eowden phologroph Bork @MikeWilkes/B8( cover lloturol History lJnil ww.heodline.ro.uk

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