Bastille Day Dessert: Grand Marnier Soufflé

Grand Marnier Soufflé serve 4

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What’s wonderful about the soufflé is that because the basic recipe can be adapted to include any flavour you like, sweet or savoury, you can really make the dish your own. I’ve chosen it as the dessert for my Bastille Day feast this year and because July is in Winter here in the southern hemisphere, I’m flavouring it with oranges, both the real stuff and a splash of Grand Marnier for good measure.

Soufflé had a reputation for intimidating the most avid cooks, due to the fact that you never know whether it’s going to be an epic success or failure until the moment you take it out the oven and gingerly place in onto the serving plate. But as they say you’ve got to risk it to get the biscuit (or the soufflé in this case), so role up your sleeves, take careful note of the instructions and you’ll be set for sweet success.

For the Crème Pâtissière:

Ingredients:

  • 3 egg yolk
  • 25g plain flour
  • 65g caster sugar
  • 250ml full fat milk
  • 2 orange zest
  • 1 vanilla pod, seeded
  • 5cl Grand Marnier

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Method:

  1. Bring the milk, orange zest and vanilla skin to the boil.
  2. Meanwhile whisk the yolk, sugar and vanilla seed together.
  3. Add the flour to the mix and whisk until combined.
  4. Pour the hot milk over the eggs and mix well so that all the ingredients are combined.
  5. Pour the mix back in the sauce pan and cook on medium heat while whisking until it start to thicken, then cook for a further 5 minutes while whisking.
  6. Pour the crème pâtissière in a clean bowl add the Grand Marnier and whisk until combined. Cover with cling film, make sure the film is in direct contact with the crème to prevent the formation of a skin, then put in the fridge to cool down.

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For the moulds:

  • Brush the moulds with soft unsalted butter, making sure to cover the entire surface. Place them in the fridge to set the butter.
  • Once the first layer has set repeat the process once more, then dust the moulds with caster sugar.

For the soufflé:

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Ingredients:

  • 4 egg whites
  • 55g caster sugar

Method:

  1. Preheat the oven a 240 degrees Celsius.
  2. Whisk the egg whites to soft peak in an electric blender, a good way to know if they’re ready is to tip the bowl upside down if it doesn’t fall off, it’s ready!
  3. Slowly add the sugar while whisking on medium speed and whisk for a couple of minutes or until the sugar is combined.
  4. Mix ¼ of the egg white with the crème pâtissière and whisk to loosen the mix.
  5. Add the rest of the egg whites and gently fold everything together.
  6. Gently spoon the soufflé mix in each mold, gently tap the mold on the bench to avoid leaving any air bubble and smooth the top of the soufflé with a palette knife.
  7. Bake the soufflé for 8-10 minutes at 240 degrees.
  8. Dust the top of the soufflé with icing sugar and serve straight away!

 

 

Bastille Day Main Course: Veal Paupiettes with a Cèpe sauce and Pilaf Rice

 

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Happy Bastille Day! This year for France’s national holiday I decided to mix cliché cuisine with lesser known French fare, and paupiette is one such dish. In a nutshell, Paupiette is meat beaten thin which is then wrapped around a stuffing which could include vegetables, fruit or sweetmeats. For today’s dish I used veal scaloppini and for the stuffing, a delicious pork mince flavoured with fresh herbs.

You’ll find paupiette all over France but most likely in northern regions like Normandy.

A favourite ingredient of mine is the cèpe mushroom and I relish any opportunity to include it in a dish, which I’ve managed in this recipe by including it as the sauce for the paupiettes.

Enjoy the main course and stay tuned for dessert!

Serve 4

Ingredients:

  • 4 thin veal escalopes, about 150g each
  • 1 tablespoon olive oil

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For the stuffing:

Ingredients:

  • 2 thick slices of crustless sourdough, about 50g and torn
  • 125 ml milk
  • 500g pork mince
  • 2 cloves garlic, finely chopped
  • 100 g button mushroom, trimmed and finely chopped
  • ½ cup flat parsley, cleaned and finely chopped
  • Salt and pepper

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Method:

  1. Place the bread into a small bowl, cover with milk and leave for 10 minutes.
  2. Meanwhile place the pork mince, garlic mushroom and parsley in a medium size bowl and season with salt and pepper, mix well until combine.
  3. Squeeze the excess milk out of the bread and add it to the mix, mix well until combine and set aside.
  4. Lay the escalopes on a chopping board, divide the stuffing into 4 equal portion and place it in the centre of each escalopes, make to leave about 2cm on the sides.
  5. Roll each escalopes to enclose the stuffing and form a log shape.
  6. Tie the paupiettes with cooking string to secure the stuffing and place in the fridge for one hour.

Cèpe Sauce:

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Ingredients:

  • 150 Cèpe mushroom
  • 1 brown onion, finely chopped
  • 1 carotts, brunoise ( finely chopped)
  • 2 tablespoon port
  • 1 tablespoon plain flour
  • 250 ml dry white wine
  • 1 teaspoon thyme, finely chopped
  • 1 bay leaf
  • 500 ml chicken stock
  • salt and pepper

Method:

  1. Soak the mushroom in warm water to rehydrate them.
  2. Heat up a large casserole, I normally use a le Creuset, with some olive oil. Add the veal paupiettes and sear on all sides until golden brown, remove them from the casserole then set aside.
  3. For the sauce, reduce the heat to medium, then add a little bit of olive oil to the pan.
  4. Add the onion and carrot and stir well, scraping the bottom of the casserole. Add the mushroom and cook for a few minutes. Stir in the port, remove the casserole from the heat and carefully, using a long match or lighter light the port to burn off the alcohol ( this process is called Flambée).
  5. Return the casserole to the heat, sprinkle the flour, mix well and pour in the wine. Add the thyme, bay leaf and paupiettes and stir. Pour in the stock and bring to a simmer.
  6. Cover with the lid and cook for 30 minutes or until cooked through.
  7. Remove the string from the paupiettes and season to taste.

Pilaf Rice:

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Ingredients:

  • 2 cups jasmine rice
  • 500ml chicken stock
  • 150ml dry white wine
  • ½ bunch thyme, chopped
  • 1 brown onion, finely chopped
  • 1 carrots, diced

Method:

  1. Preheat your oven at 180 degrees Celsius.
  2. Heat up a deep baking tray with some olive oil. Add the chopped onion, carrot and cook for 2 minutes then add the thyme.
  3. Add the rice, mix well and cook for 3-4 minutes on medium heat.
  4. Pour in the wine, cook for a 1 minutes then add the stock. Season with salt and pepper, bring to the boil and then cover with a sheet of baking paper.
  5. Cook in the hot oven for ten minutes.

I suggest you serve the Veal Paupiettes with a side of Potato Purée, some fresh baguette and a glass of  Chateau Penin available from www.airoldifinewines.com.au

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

 

Bastille Day Entrée : Snails in garlic butter

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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.

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