COQ AU VIN

INGREDIENTS serves 4
• 1 large chicken (1.5kg), cut into pieces.
• 2 ltr. red wine
• “bouquet garni”
• 2 carrots, coarsely shopped
• 1 celery spring, coarsely shopped
• 1 onion, shopped
• 2 garlic cloves
• 3 cloves
• Pepper, cayenne pepper
• 1 small glass of Cognac

Aromate

• 3 Tbsp. olive oil
• 25g butter
• 40g flour
• 4 bacon slices, shredded
• 500g mushrooms

PREPARATION

Marinade – the night before
In a large bowl, add chicken, carrots, celery, onion, garlic, bouquet garni, cloves, pepper and cayenne pepper. Pour wine and Cognac. Cover and leave it in a cool place overnight (ideally 48h).

On the day.
Drain meat and save the marinade.
Heat up olive oil and butter. Sear chicken and reserve in a plate. Using the same pan, cook bacon and add in vegetable. Stir in flour, and then add the marinade.
Put chicken back and season to taste. Cover and simmer for 3 hours, stirring occasionally.
½ hour before end of cooking, using a frying pan cook mushrooms, and add them to the chicken preparation. Correct seasoning and leave cooking for the remaining time. Allow to cool and refrigerate.
Skim fat formed at the top. Gently re-heat.

Serve with: steamed, fried or mashed potatoes.

Bon appétit!

Facebook Chez Marie Clement, call 04 10 733 278 or e-mail mlfc78@gmail.com

 

TABOULÉ – COUSCOUS SALAD

INGREDIENTS
• 2 cups vegetable stock
• 1 cups boiling water
• 1 large handful of sultanas
• 2 cups fine semolina
• 3 Tbsp. lemon juice
• 1 lemon, grated rind
• 1 spring onion, finely cut
• 1 small seeded cucumber finely cut
• 2 small seeded tomatoes finely cut
• ½ red capsicum finely cut
• 1 large handful of mint, finely chopped

PREPARATION
Place sultanas to soak into boiling water and set aside (covered).
Do the same with semolina in vegetable stock. After 10 minutes, separate semolina with a fork and finish the cooking process by adding lemon juice. Drain and add sultanas, and all the other ingredients. Give it a good stir and you’re done. Bon appétit!
.
Facebook Chez Marie Clement, call 04 10 733 278 or e-mail mlfc78@gmail.com

GENOISE - SPONGE CAKE

INGREDIENTS
• 5 eggs, separated
• 125g sugar (90+35)
• 125g flour

PREPARATION
Preheat oven to 180°C (Fan forced)
Grease and line the cake pan with baking paper. 
Beat egg whites to soft peaks and reserve in the fridge. Then beat sugar and egg yolks until they turn into a light fluffy foam. Using a maryse incorporate 1/3 of the egg white. Then stir in half the flour. Repeat. Finish with the last third of egg whites. Pour the preparation into the cake pan immediately. 

Bake for 25 minutes at 180°C. Don't remove it from the oven yet. Create a small opening gap to slowly release the heat. take the cake out when warm or cool.

Chef Marie Clement blogging for Roving Larder

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DRUNKEN PRUNES FLAN - FAR BRETON

INGREDIENTS
• 20 à 25 pitted prunes
• 120g flour
• 130g sugar
• 1 pinch of salt         
• 4 eggs
• 50g butter
• 500ml milk
• 1ltr water
• 2 tea bags
• 200ml Rum

PREPARATION
Tips: For a better result, I like to marinate the prunes overnight and prepare my flan batter on the day before – keep it in the fridge and give it a last minute stir just before pouring into your oven dish.

Using tea bags make 1 litre of tea. Add rum and pitted prunes and let them soak for 2 hours.
Turn your oven on at 200°C.
Grease an oven ceramic dish.
Drain prunes. Beat sugar and eggs until they turn into a light foamy consistency. Using a wooden spoon, stir in flour. Then add melted butter, milk and some more Rum if wanted. Pour preparation in the oven dish. Dip in drained prunes.
Bake for 10 minutes at 200°C and then lower to 170°C and cook for 1 additional hour.
Serve warm or cold.

Facebook Chez Marie Clement, call 04 10 733 278 or e-mail mlfc78@gmail.com

CRÈME BRULÉE

 

INGREDIENTS for 12 small
•5 egg yolks
• 125gr sugar
• 500ml fresh cream
• 1 vanilla pod
•brown sugar to “brulé”

PREPARATION
Turn your oven on at 140°C.
In a saucepan heat up cream and vanilla and bring it to the boil.
In a bowl, cream egg yolks and sugar and stir in cream.
Slowly pour cream into ramekins. Bain-marie bake for 1hour. Let cool and refrigerate.
At the serving time caramelise your cream by sprinkling brown sugar on it and passing it under your oven grill.
Facebook Chez Marie Clement, call 04 10 733 278 or e-mail mlfc78@gmail.com

 

 

 

 

ORANGE QUATRE-QUART

INGREDIENTS

• 3 eggs (separated)

• 250 g sugar (+100 g for syrup)

• 250 g butter

• 250 g flour

• 1 orange, rind grated & juiced

PREPARATION

Grease cake form and preheat oven on 180/200°C

Using an electric mixer, beat egg whites into firm picks. Reserve egg whites in the fridge.

Now, beat sugar and butter until it turns into a light foamy consistency. Add egg yolks one by one and keep beating until it turns light and foamy again. Stop mixer.

Using a wooden spoon, stir in flour. Finish by adding grated orange rind.

Add ¼ of the egg whites. Once incorporated, add all the rest.

Pour mixture into cake form and bake for 40 to 45 min.

Orange syrup (optional)

In a small sauce pan, heat up orange juice and sugar. Stir to dissolve sugar.

When "Quatre-Quart" is still warm, damp it with syrup. Serve cold.

It's a great cake for breakfast... it's even better at tea time.

Facebook Chez Marie Clement, call 04 10 733 278 or e-mail mlfc78@gmail.com

HOMEMADE ORANGE JELLY

INGREDIENTS for 8 serves   

• 250 ml water

• 250 g sugar

• 4 medium oranges

• ½ lemon, juiced

• 100 ml water

• 2 gelatin leaves

PREPARATION

Soak gelatin leaves in cool water and let them soften for 10 minutes.

Slice oranges in half and juice them carefully. Keep orange cavities as your jelly molds.

Boil 250 ml of water in a pan. Add the sugar. Stir to dissolve. Add soften gelatin leaves, 300 ml of orange juice and lemon juice.

Place the orange halves, upright, on a tray. Fill the orange cavities with jelly preparation and refrigerate for 3 hours or until set. Once set serve it in halves or cut into smaller segments.

Facebook Chez Marie Clement, call 04 10 733 278 or e-mail mlfc78@gmail.com

CHICKEN LIVER AND PORT WINE PATE

INGREDIENTS 
• 1 tablespoon oil 
• 2 shallots, chopped
• 1 garlic clove
• 100gr bacon, chopped) 
• 300gr chicken liver 
• 3 tbsp. port 
• 100 ml cream 
• Salt & pepper, to taste 
• 50gr butter, room temp
• 50gr butter, clarified

PREPARATION
On medium heat sauté shallots and bacon until the shallots of softened (not brown).

Add liver and cook until it just changes color. Pour in the Port; allow it to cook before adding the cream. Add salt, pepper and parsley and cook until liver is almost cooked through, it should only take a couple of minutes. Leave it to cool.
Place mixture into a food processor with the butter, process until smooth.
Transfer to a serving bowl, flattening the pate out before you cover with clarified butter (or Clingfilm) to stop discoloring.
Keep in the fridge for 24 hours before serving for flavors to develop. This pâté keeps up in the fridge for about a week.

Facebook Chez Marie Clement, call 04 10 733 278 or e-mail mlfc78@gmail.com

BREAD & BUTTER PUDDING

INGREDIENTS
• 85 gm (½ cup) sultanas
• 2 tbsp brandy, warmed
• 5 eggs
• 300 ml pouring cream
• 300 ml milk
• 55 gr (¼ cup) caster sugar
• 1 orange, finely grated rind only
• 1 vanilla bean, seeds only
• ½ tsp ground cinnamon
• 8 slices of day-old white bread
• 60 gm soft butter, plus extra for greasing
• 1 tbsp demerara sugar
To serve: icing sugar and vanilla ice-cream or cream

PREPARATION

Combine sultanas and brandy in a small bowl and set aside to cool.

Whisk vigorously to combine eggs, cream, milk, caster sugar, orange rind, vanilla seeds and cinnamon, and set aside.

Spread both sides of bread slices with butter and halve lengthways.

Scatter one third of the brandied sultanas into a lightly greased 1-litre capacity ovenproof dish.

Trim bread slices to fit dish and layer, scattering remaining brandied sultanas between each layer.

Pour cream mixture evenly over bread slices and stand until bread has completely absorbed cream mixture (about 1 hour).

Preheat oven to 180C. Scatter Demerara sugar over pudding and bake until golden and custard is firm (30-40 minutes).

Serve immediately or at room temperature, lightly dusted with icing sugar, and with scoops of vanilla ice-cream or cream to the side, if desired.

Facebook Chez Marie Clement, call 04 10 733 278 or e-mail mlfc78@gmail.com

 

Original recipe from
http://www.gourmettraveller.com.au/recipes/recipe-search/classic-dish/2008/5/bread-and-butter-pudding/
                     

CROUSTADE EGGS

INGREDIENTS for 4
croustade

·         Bread loaf

·         80 g butter, melted

·         1 garlic clove

Poached eggs

·         4 eggs

·         parsley

HOLLANDAISE SAUCE

·         2 egg yolks  

·         2 Tsp lemon juice

·         90 g butter, cubed

·         Salt and pepper

PREPARATION
Preheat the oven to 180°C.
Preheat oven at 180°C and place a pan full of water to simmer.

croustade
Cut 4 slices of bread about 1 inch thick and remove the crust.
Using a fork, scrape out a hole. Then brush all over with garlic butter.
When the oven is heated and the water is simmering, place the bread in the oven for 8 -10 minutes.

HOLLANDAISE SAUCE
In a sauce pan over low heat or Bain Marie, start whisking egg yolks and lemon juice. Add butter little bit by little bit until it turns into a thick sauce consistency. Season to taste with salt and pepper  

Poached eggs

Slide eggs into the simmering water. When the whites are set, remove from water with a slotted spoon and place on paper towels to drain slightly. Season to taste with salt and pepper  

Remove toasts from the oven and place on the serving plate, very carefully tucking an egg into each slice.
Spoon Hollandaise over the top and garnish with parsley if desired.
Serve immediately.

Facebook Chez Marie Clement, call 04 10 733 278 or e-mail mlfc78@gmail.com

PARIS-BREST

INGREDIENTS
Choux pastry

Praline cream
·         8 egg yolks, room temperature
·         250g sugar
·         250g unsalted butter, softened
·         Almond and hazelnut praline
Finish:
·         100g flaked almonds
·         50g icing sugar
·         1 egg yolk (glaze)

PREPARATION

Preheat the oven to 210°C.
(Wheel) Pipe two circles of pastry next to each other and finally a third one overlapping the first two. Glaze with egg wash and sprinkle flaked almonds over the entire surface.
Bake for approximately 20 minutes.
Place egg yolks in mixing bowl.
In a saucepan, combine sugar with a little water. Bring to a boil and cook until the temperature reaches 121°C. When the sugar is ready, gradually pour it over the egg yolks, with the mixer on low speed. Once sugar is completely combined, beat on high speed until mixture has cooled down. Then gradually incorporate softened butter. Add praline last.
Scoop praline cream into a piping bag.
With a serrated knife, cut wheel in half crosswise. Forming big swirls pipe cream preparation on lower part.
Top with the upper part of the wheel. Leave in the fridge to set.
Dust some icing sugar over it just before serving.
Facebook Chez Marie Clement, call 04 10 733 278 or e-mail mlfc78@gmail.com