Oven Baked Camembert with a Nectarine, Pomegranate and thyme salsa

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Ingredients:

  • 1 camembert
  • 1/2 bunch thyme
  • 2 nectarine
  • 1 pomegranate
  • 1 tablespoon honey

 

Method:

  • Preheat oven at 200 degrees celsius.
  • Place Camembert on a flat baking tray lined with baking paper, and bake for 14 minutes
  • Dice the nectarines, seed the pomegranate and pick the thyme, then mix them together with a touch of cherry vinegar.
  • Serve with a Chateau Mazerolles Benoit Cote de Blaye, available at www.airoldifinewines.com.au
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Oysters with a Citrus and Champagne Granité.

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Ingredients:

  • 1 Dozen Oyster
  • 2 Blood Orange
  • 1 Pink Grapefruit
  • 1 Lemon
  • 2 Orange
  • 20 g Brown Sugar

 

Method:

  • Juice the Fruits and mix in the brown sugar.
  • Pour the juice in a shallow tray and place in the freeze
  • When it starts to freeze, stir the juice to create crystals.
  • Once frozen, scrap the granité with a fork and spoon it on top of the oysters.
  • Serve straight away with a glass of Champagne Le Brun de Neuville, available at www.airoldifinewines.com.au

 

Salmon Terrine with a beetroot and mustard seeds relish

salmonterrine_lefermier_101215Terrines are always a great addition to the table, because there are so many different type and flavours. You can do one with vegetables, meat, fish, cheese or even ice cream! Terrines have been around for a long time but I think they are still popular with the foodies.

Today I’ve decided to show how to do a delicious salmon terrine with a beetroot and mustard seeds relish. It’s an easy recipe that can be done the day before and save you a little bit of time on Christmas day!

You can watch the how to video below or visit my YouTube channel here

I’ve matched this delicious terrine with a Domaine Bertrand-Bergé “ Le Méconnu” 2013 from www.airoldifinewines.com.au

Ingredients for the terrine:

  • 1 brown onion
  • 1 carrot
  • ½ bunch parsley
  • ½ bunch dill
  • 500g white fish
  • 300g salmon
  • 175ml water
  • 2 free range eggs
  • salt and pepper
  • Piment d’espelette (espelette chili), optional

salmonterrine1_lefermier_Method:

  1. Preheat the oven at 180 degrees Celsius and boil the kettle.
  2. Blitz the carrot and onion in a food processor until it is quiet fine. Then heat up frying pan with a little bit of oil and cook the carrot and onion on medium heat until it soften a little bit, keep aside.
  3. Blitz the parsley and dill until finely chopped, then add both the white fish and salmon and mix until smooth.
  4. Add the eggs, the onion and carrot and slowly add the water until you have a smooth consistency. Season with salt, pepper and the chili.
  5. Transfer the mix into a terrine, put the lid on or cover with foil and cook in the bain-marie in the oven for 50-60 minutes.
  6. Once the terrine is cooked, place it in the fridge to cool down completely.

salmonterrine2_lefermier_Ingredients for the relish

  • 3-4 beetroots
  • 200g brown sugar
  • 80g yellow mustard seeds
  • 1 cup vinegar
  • 1 onion, finely diced

Method:

  1. Heat up a sauce pan with a little olive oil, add the onion and mustard seeds, and cook until the onion soften.
  2. Peel and grate the beetroot in the food processor, add it to the onion.
  3. Add the sugar, vinegar and a little bit of water, then cook on medium heat for about 1 hour, stirring from time to time.

 

Christmas Lunch : Honey and Spice Quail with a Fresh Grapes and Nuts Salad

DSC_0823It’s that time of the year again, the festive season is nearly here! Time to start planning what you’re going to eat for Christmas lunch or even Christmas eve. It is an exciting time of the year with all the cooking, baking and tasting of all those delicious Christmas dishes.

The honey and spice quail is good way to start your Christmas lunch, as you can have it as part of a sharing platter or as an entrée on its own. This recipe is a spin on the more traditional ( Caille aux Raisin) Quail with a grape sauce. I chose to marinate it in honey, verjuice, 5 spice, tangerine peel and sage to give the meat a unique flavour. I made a fresh grapes, rocket and nuts salad to match my quails, the salad adds freshness to the dish and complement it perfectly.

quail5_lefermier_231115Honey and Spice pan seared quail: serve 4

Ingredients:

  • 4 boned quails, Halved
  • 8 tablespoon honey
  • 2 tea spoon 5 spice
  • 375ml verjuice
  • 100ml water
  • 1 bunch sage, chopped
  • 1 garlic head, quartered
  • 10 peppercorn
  • 2 tangerine peel

Method:

  1. Mix the honey, verjuice, water, five spice and sage together.
  2. Place the quail in a container deep enough to contain the marinade.
  3. Pour the marinate over the quails and leave to rest in the fridge for a couple of hours.
  4. Take the quail out of the marinade and pat dry. Heat up a large frying pan with a little bit of olive oil.
  5. Cook the quail skin side down first for about 4 minutes on medium heat.
  6. Turn the quail around and cook for a further 2-3 minutes. Remove the quails from the pan and pour the marinade in, reduce until it starts to thicken and then put the quails back in and toss them around to coat them with the sauce.

quail6_lefermier_241115For the salad;

Ingredients:

  • 50g almond, roughly chopped
  • 30g pinenuts
  • 50g hazelnuts, roughly chopped
  • 150g fresh grapes, halved
  • 150g baby rocket
  • 150g baby leaves

Method:

  1. Mix the almonds, pinenuts, hazelnuts  together in a salad bowl.
  2. Mix with the fresh grapes and baby leaves.
  3. Whisk 1 tablespoon of Dijon mustard, 3 tablespoon of white wine vinegar, pinch of salt, 1 clove crush garlic and olive oil to taste together and drizzle over the salad.

 

DSC_0805Wine Suggestion: Domaine de Baron’Arques Le Chardonnay Limoux from www.airoldifinewines.com.au


Poule au Pot

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In the fifteenth century the Gascon-born French King, Louis IV, famously said in his coronation speech something along the lines of, “I want every peasant to have a chicken in their pot on Sundays”. Well, far be it from me to deny the wishes of an ex-sovereign, so today, I bring you this simple recipe that’s perfect for feeding the family, Sunday or otherwise.

Just like the pot-au-feu recipe I’ve shared previously, you can use the broth from the pot that remains at the end of cooking as an entrée and then serve the meat and veggies for the main.

What really brings this dish to life though is the sauce gribiche. The capers and cornichons give it a tang that complements the chicken so well!

 

Poule au Pot serve 6

Ingredients:

  • 3 litres chicken stock
  • 3 slices smoke bacon (2cm thick)
  • 2 onions, quartered
  • 3 celery stick, cut into short lengths
  • 2 turnips, peeled and quartered
  • 4 small leeks, trimmed, cleaned and cut into short lengths
  • 1 small head of garlic, cut in half horizontally
  • 5 bayleaves
  • 6 slices thick sourdough (2.5cm)
  • salt and pepper
  • 1 free range chicken ( 2-2.5kg)

Method:

  1. Put the chicken stock, slices of bacon, vegetables, garlic, peppercorns and bay leaves into a large pot, bring to the boil and leave to simmer while you prepare the stuffing for the chicken.

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For the stuffing:

  • 50g chicken liver, chopped
  • 125g white breadcrumbs
  • 120g rindless thick slice smoked bacon, chopped
  • 2 garlic cloves, finely chopped
  • 30 shallots, finely chopped
  • 20g chopped parsley
  • 3 medium eggs, beaten
  • ½ teaspoon salt

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For the vegetables:

  • 12 medium carotts
  • 12 small turnips, trimmed and sliced
  • 12 small potatoes, similar size and peeled
  • 12 small shallots, peeled
  • 6 small leeks, trimmed, cleaned and cut in 3-4 pieces

Method:

  1. Mix the chicken liver, breadcrumbs, bacon, garlic, shallots, parsley, eggs and salt together in a bowl.
  2. Season the inside of the chicken and spoon the mixture inside.
  3. Truss the chicken securely with cooking string.
  4. Add the chicken to the pot, making sure that it is submerged. Add I teaspoon of salt, bring back to the boil and cook for 30 minutes.
  5. Turn the chicken over top up with boiling water if necessary, but don’t dilute it too much and cook for a further 10 minutes.
  6. Meanwhile preheat the oven at 150 degrees Celsius. Place the slices of bread onto a tray and leave them for 20 minutes to dry out in the oven, but not brown.
  7. Lift the chicken out of the pot, remove the first lot of vegetables and discard.
  8. Return the chicken to the pot, add all the vegetables and bring back to the boil, and simmer for 10 minutes and then the vegetables and chicken should be cooked.

PouleauPot4_lefermier_300715

Sauce Gribiche:

  • 1 ½ teaspoons Dijon mustard
  • 1 ½ teaspoons white wine vinegar
  • 8 teaspoons extra virgin olive oil
  • 1 teaspoon capers, chopped
  • 1 teaspoons cornichons, chopped
  • 1 hard boiled egg white, finely chopped
  • 1 hard boiled egg yolk, finely chopped
  • 1 teaspoon parsley, chopped.

Method:

  1. Whisk the mustard and vinegar together in a small bowl, then gradually whisk in the olive oil.
  2. Stir in the caper, cornichons, egg white, egg yolk, parsley and some salt and pepper to taste.

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Serving suggestion:

  1. To serve lift the chicken onto a board a cover with foil. Put the dried slice of bread at the bottom of a soup bowl, cover with stock and eat as a first course.
  2. Carve the chicken and cut the bacon. Place some vegetables, chicken, bacon and stuffing on a plate. Drizzle with some stock and serve with the sauce Gribiche.

I suggest you pair this classic dish with a “Close Planted” Pinot Noir 2012 from www.airoldifinewines.com.au

Watch the how to video below or visit my Youtube channel  here for more.

Bastille Day Entrée : Snails in garlic butter

garlicsnails3_lefermier_050715

As famous as the French are for crisp croissants and delectable desserts, they are equally infamous for less conventional dishes like frog’s legs and snails. Being someone who is deeply passionate about food and flavour, I believe you can’t knock something until you’ve tried it, so if you’ve never been game to try “escargot” before, this is your moment to bite the bullet!

If you need more convincing, then how about the fact that snails are high in protein and, on their own, quite low in fat. However, today’s recipe is not one for the health nuts because the key accompaniment is butter, butter and more butter. The up side is that if you were worried about your snails tasting too “snaily”, then never fear, as long as you love butter, garlic and parsley!

Serve your snails as an entrée on a bed of rock salt (to prevent the shells from tipping over and letting that delicious butter sauce escaping) with crusty baguette so that you can mop up the butter afterwards.

Snails in garlic butter:

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Ingredients:

  • 1 tin of snails
  • 1 container empty snail shell
  • 300g butter, soft
  • ½ bunch parsley, washed and finely chopped
  • 80g garlic, peeled and grated
  • 10 ml Ricard or Pernod
  • 300 g rock salt

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Method:

  1. Mix the soft butter, garlic, parsley and Ricard together well and season with salt and pepper.
  2. Drain the snail and give them a quick rinse. Put one snail per shell and spoon the garlic butter on each shell.
  3. Place the rock salt on a flat baking tray, or you can use foil like i did, place the snails on top of it, the salt will help the snail stay upright so the butter doesn’t run away!
  4. Cook in the oven for 10 minutes at 180 degrees Celsius.

garlicsnails5_lefermier_050715

Serve hot with some Baguette on the side and a glass of Chateau Ollieux Romanis “Corbière Blanc available from http://www.airoldifinewines.com.au