Cooking recipe and tricks

Materials – materials that are provided:

200 g squash, cut into 2 cm
200 g spinach leaves
1250 ml of liquid milk
2 bay leaves
1 cm ginger, crushed
Salt and sugar to taste

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1. For the roast chicken:trim the chicken of any excess fat and string.

2. For the brine: combine the salt, water and herbs and mix until the salt has dissolved; submerge the chicken in this for one hour. Pat it dry.

3. Bring the chicken stock to the boil with some thyme then place the chicken in the stock so that it’s covered and simmer for 25 minutes.

4. Remove the chicken from the stock (keep stock for later) and pat any excess of moisture from the chicken and let it air dry for at least 20 min. Pop 2 peeled shallots and the thyme in the cavity and rub oil into the skin of the chicken.

5. For the stuffing: cook the onion until soft and tender with a little butter, salt and pepper. Read the rest of this entry »

1. Pick the parsley, keep the stalks and tie them together with string like a bundle.

2. Blanch the parsley in boiling salted water and refresh in iced water when soft.

3. Slice the onion and cook in the butter until softened. Add the potato and parsley stalks. Cook until soft, add the chicken stock and bring to the boil. Infuse for 10 minutes.

4. Remove the parsley stalks. Put the parsley in a blender, add the stock and blend till smooth and green. Season and pour over frozen freezer blocks to cool down straight away.

5. Cut the skin and pith off the orange and cut into small dices. Blanch in water until soft and leave to cool in olive oil.

6. Fry the cubes of bacon until crisp, drain on kitchen paper and set aside.

7. Put the white wine vinegar and sugar in a pan, dissolve the sugar, and then bring to the boil.

8. Blanch the garlic cloves in boiling water until soft. Put them in the vinegar and sugar for at least 2 hours. Slice some garlic and add some orange to the bottom of a soup bowl.

9. Bring the soup to the boil, pour into the bowl and add the bacon.

1. Infuse the goose fat with the thyme and garlic by warming in a pan and adding the thyme and garlic (this is best done the day before but 5-10 min will do)

2. Salt the bread and put it in the pan with the duck fat. Fry on both sides until golden, and keep warm.

3. Fry the mushrooms in a little goose fat for a couple of mins until they start to colour, then add some salt, shallots and garlic.

4. Continue to cook on a high heat until they are soft and sweet, season to taste and add the cider vinegar. Add some chopped chervil and divide them equally on the toast.

5. Fry the duck eggs in some more goose fat, season with salt and pepper and put on top of the toast and mushrooms.

1. For the soufflé: Preheat the oven to 200C/180C fan/gas 6. Melt 65g of the butter in a small saucepan set over low heat. Using a small wire whisk, stir in the flour and cook gently for 2-3 minutes, stirring continuously.

2. Take the pan off the heat and leave the roux to cool slightly. Bring the milk to the boil, then pour it slowly over the cooled roux, whisking all the time. Set the pan over high heat and, stirring continuously, bring the mixture to the boil and cook for 3 minutes.

3. Take the pan off the heat and stir in the egg yolks. Season to taste with salt and freshly ground white pepper. Pour the soufflé mixture into a wide-mouthed bowl and dot the surface with 1 tbsp of the butter, cut into small pieces, to prevent a skin from forming. Set aside to cool to room temperature.

4. Meanwhile, chill 8 round 8cm tartlet tins in the refrigerator or freezer for a few minutes. Remove and immediately grease them generously with softened butter and arrange on a baking sheet.

5. To assemble: Beat the egg whites with a pinch of salt until they form stiff peaks. Using a whisk, quickly beat one-third of the egg whites into cooled soufflé mix, then, using a spatula, carefully fold in the remainder to completely blend them. Using a tablespoon, heap the mixture into the tartlet tins on the baking tray.

6. Pour the cream into a saucepan. Lightly salt the cream then warm gently on the hob, over a low heat without letting it boil. Pour the cream into a warmed gratin dish that is big enough to hold all 8 tartlet tins.

7. To cook: Bake the tray of soufflés in the preheated oven for 3 minutes, until the tops begin to turn golden. Remove from the oven and protecting your hands with a cloth, turn out each soufflé into the gratin dish of warm cream. Sprinkle over the Gruyere or Emmental and return to the oven for 5 minutes. The soufflés must be taken immediately to the table; serve them with a spoon and fork, taking care not to crush them.

1. For the poached eggs: fill a medium-sized frying pan half full with water – this should come to about 4cm depth. Bring water to a simmer. Break eggs onto a small plate, and slide them smoothly into the simmering water. Cook uncovered for 1 minute until whites are set. If you have trouble breaking the small quails eggs, make a small cut into the shell with a serrated knife to make breaking them open easier. When cooked, carefully remove eggs from the water with a slotted spoon and transfer to a bowl of cold water.

2. For the salmon tartar: place the salmon in a bowl and season with lemon juice, salt and grated horseradish to taste. Fold in the spring onions and crème fraîche – use just enough of the latter to bind the mixture together.

3. Press salmon tartar into a ring on each serving plate and top each salmon serving with a teaspoon of caviar. Remove poached eggs one at a time from cool water using a slotted spoon, shake gently to remove excess water, and place on top of the caviar with a little cracked pepper. Serve with warm brioche toast.