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