Tag: french
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Cheese: Langres
Langres is a delightfully smelly and gooey washed rind cheese from France. Eating this cheese is a must have experience.聽 Milk Cow Origin France Aged No Aroma Strong and salty. Taste Salty but it has a smooth rounding. Initially you might think the salt is too overpowering but the finish reassures you.聽 Texture Gooey Look…
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What Does Mise en Place Mean?
Mise en Place is a lovely French cooking term for getting ourselves organised before we cook. We all do it in varying degrees. I like to prepare all of the ingredients ahead of time, it makes me less stressed in the kitchen.聽 馃檪 I even get all the utensils, pans, bowls etc out that I…
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Condensed Chicken Bone Broth From Scratch
This simple chicken bone broth is slowly reduced, over the course of a day, into a protein and collagen rich flavour boosting concentrate. Easily stored as cubes in the freezer, I make it anytime I get enough chicken frames. The flavours are kept simple, just chicken bones, one onion and several pinches of salt to…
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Condensed Mushroom Broth From Scratch
I love making this simple mushroom broth concentrate. Easily stored as cubes in the freezer it brings depth to soups, stews, pastas and the like. The ingredients are simple, 3l of water, your mushrooms of choice, an onion and several pinches of salt to get the flavours going. Note: Takes about 8 hours in a…
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What Are Amuse-Bouches?
‘Amuse-bouche’ is a lovely French cooking term meaning ‘mouth amuser’. They are creative little morsels that are not on the menu, instead they are offered free by a chef or cook to excite guests for the coming feast. If you are thinking ‘appetisers’ then you are on the right track. I like to make little…
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Lemon, Garlic And Olive Oil Sauce And Marinade
聽 Perfectly balanced, this garlic and rosemary infused emulsion of lemon juice and olive oil provides a Mediterranean flavour punch. I use it as a marinade and for drizzling on salads and cooked meat. Simply mix a 1/3 cup of fresh lemon juice, 1/3 cup of olive oil and two garlic cloves in a blender.…
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Garlic And Rosemary Confit
Making garlic confit is delightfully simple. It is garlic cloves slowly cooked in olive oil until they are soft and spreadable. Over the course of 2 hours on a low heat, the garlic looses its bight and takes on a mellow, nutty flavour. You can use it many novel ways, anything from spreads to garnishes…
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PK’s Coq Au Vin
I have been sitting on this post for about 9 months now because I wasn’t sure it looked appealing. I was worried that you wouldn’t be inspired enough to try it. Sometimes though we need to be reminded that we are our own worst critic and a good friend of mine just did that. She…
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Hyssop
An annual herb that if you like it you will have to grow it yourself. Most places don’t sell it fresh and you are missing out if you can even get it dried. It is very easy to grow and I keep it trimmed down to a 15cm box as it is vigorous vertically. It…
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How To Make Browned Butter Sauce
Browned butter sauce has a caramel/nutty flavour and I think the addition of sage works just as well for seafood, pasta, chicken and beef. The pleasure of watching and smelling this sauce cook is sublime. The stages are so clear that they belie the difficulty level. When you get it right for the first time…
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The Easiest Steak Diane Sauce
My family sure does like its beef :). We are very lucky in Australia to have a great beef industry and also the climate to barbecue it year round. That mean lots of opportunity to experiment in the kitchen. Most days I look up recipes that make use of the plants I have in my…
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PK’s Bouquet Garni
One of the perks of having a kitchen garden is that you always have fresh herbs and spices at your finger tips. This is great if you want to make a fresh homemade bouquet garni. A bouquet garni is a bundle of herbs that were traditionally woven together (I tend to use little cloth bags for convenience however). …
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PK’s Slow Cooked Beef Bourguignon
Beef Bourguignon is a very yummy and very ‘French’ slow cooked beef dish that sounds hard to make. Nothing could be further from the truth, especially if you grew up calling it Beef Burgundy. The hardest part of this recipe is waiting the 4 hours to get to eat it. 馃檪 馃檪 The French sure…
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Porcini Mushrooms
As a recently born again mushroom addict I am making up for lost time. I am always on the look out for new varieties to try and Porcini are my current favourite. 馃檪 I buy them dried from France as they don’t grow wild in Australia and they have resisted domestication. When you open the…
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Jamie Oliver’s Egg Mayonnaise
Growing up, traditional egg mayonnaise took on an almost mythical status. No salad cream for us. We bought Heinz Whole Egg Mayonnaise 聽exclusively. They stopped making it in Australia for a while so we would stock up when we travelled. We even requested care packages from people overseas. So you understand what it means to…
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PK’s NoRecipe Roasted Garlic Bulbs
You can use roasted garlic in so many ways. Cold on a tasting plate, warm spread on crusty bread, pizzas, pasta, anywhere you use garlic really! It makes your kitchen smell amazing and the roasting process in olive oil gives the garlic a lovely soft texture and a nutty taste. It couldn’t be easier and…
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PK’s Easy Oyster Mushroom Omelette
I have to admit to being an omelette novice. So I went on the hunt for some help. I learnt so much from watching two amazing youtube videos. One is by Jamie Oliver and the other by a chef I have only just stumbled upon called Jacques P茅pin. I have attached their videos to the…
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What Are Rillettes?
Rillettes are a preserved meat product, traditionally using pork meat that has been salted, cooked and stored in its own fat. As such it is a type of confit. Wow it is a show stopper! It tastes a bit like rough textured pate and despite appearances, is not fatty or greasy. Try serving it on…
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Jacques P茅pin’s Traditional Chicken Liver P芒t茅
Made from bird livers, P芒t茅 is one of those things you either love or hate, there is no middle ground. I have eaten it ever since I was a small lad and my favourite is chicken with green peppercorns. Edit – People have told me there is a middle ground if I would just stop…
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One Pot Chicken Chasseur
This hearty chicken stew is a signature dish in French cuisine. I have read that the pairing of mushrooms and chicken (the stars of the show) is not just a coincidence. During the hunt for chicken and other game, hunters would forage for mushrooms as they went. I can see how this dish would be…
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