Truite en papillote ( ocean trout papillote)

 

papillote

 

 

 

Papillote is a very healthy way of cooking a very healthy product like fish, without any fat whatsoever. Each papillote is design for one person. You can use different material to make your papillote, you can use foil, baking paper or even banana leaves. Fish like salmon, ocean trout or snapper are perfect fish to cook in a papillote and very healthy . Cooking the fish this way really captures all the flavours giving your fillet of fish an amazing taste. Don’t be afraid adding your own twist to your papillote, you can do it the classic with lemon, white wine  and a bit of parsley or do something like : chili, lemon grass, kaffir lime leave and ginger, for example.

Ingredients  for  4 people:

  • 4 trout fillet ( 180g each)
  • 1 orange
  • 1 fennel head
  • ½ ginger
  • 50 ml white wine
  • Olive oil
  • Salt and pepper

Method:

Place your orange slices in the middle of the foil, add the fennel slices and  ginger •Place your fish on top, add one slice of orange, drizzle with olive oil (optional) and white wine and season with salt and pepper• Fold the sides of the foil over the fish making the papillote is seal properly•Make sure you leave enough space inside for the steam to circulate•. Put it in the oven for about 15 minutes, serve with a delicious and healthy fennel, orange and pomegranate salad. Be careful when you open it because of the steam. To watch my how to video check out the link here : https://www.youtube.com/watch?v=W9yC7wLrnEU

I hope you enjoy this recipe

Bon Appetit

Le Fermier

 

Porc a la Normande ( slow cook pork fillet in cider and Calvados)

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Normandy is located in north west of France. Normandy is well known for their apple cider, lamb and their beef, but I think most people would know Normandy for their famous cheeses such as Camembert, Livarot , Pont l’Évêque and Brillat-Savarin. As you can tell with this recipe cream is an important ingredient in “Normand” cooking . Normandy is also the biggest producer of oysters, mussels and coquille saint Jacques( scallops) in France. Normandy was  the home of the author of one of the first French cuisine cookbook ” Le Viandier” , Guillaume Tirel known as “Taillevent”.

For the pork ragout :

–          2 Pork fillets or diced pork

–          4 Shallots

–          ¾ litre Apple cider

–          400g Sliced mushroom

–          1 glass Calvados ( Apple brandy)

–          3 Apples

–          200 ml Crème Fraiche

Method: Heat up your pot on high heat with a bit of olive oil then add half of the meat. Cook until it starts to colour then take the meat out and repeat the process with the rest of the meat• Put the meat back in the pot and add the calvados and “Flamber”•  Add the shallots and  colour them for a few minutes•  Add the peeled and diced apples, cover with cider, season with salt and pepper and cook on low heat for 30-40 minutes• Add the sliced mushroom and cook for a further 15-20 minutes• Before serving add the crème fraiche . Reduce the sauce if necessary.

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For the “ Tomates Provencale” ( Provencale tomato)

–          5  vine tomato

–          ½ Bunch continental parsley

–          4 garlic cloves

–          ½ cup bread crumbs (optional)

Method:  Cut the tomatoes in half sideways and place them on a roasting tray • Crush the garlic, chop the parsley and mix them together• Drizzle the tomatoes with extra virgin olive oil, season with salt and pepper• Sprinkle the garlic and parsley over the top and roast at 180 degree celcius for 10-12 minutes.

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Chicken Chasseur

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Sauce chasseur also known as “hunter sauceis a brown sauce used in French cooking traditionally to cook game meat such as venison, rabbit, wild fowl and other meats. It often contains mushroom and shallots. Traditionally, while returning from the hunt, the hunters would pick the mushrooms that they would then use to prepare the sauce. In this recipe i used port instead of brandy as i find that it give the sauce more body. Chasseur is thought to have been invented by Philippe de Mornay, who is also credited with inventing Mornay sauce, bechamel, sauce Lyonnaise, and sauce Porto.

 

Chicken Chasseur

For the chicken:

–          500g chicken thighs
–          4 shallots
–          4 garlic cloves
–          1 bunch thyme
–          1 punnet Swiss brown mushroom
–          150g sliced bacon
–          150ml port
–          150 ml red wine
–          600 ml vegetable stock
–          Salt and  pepper
–          Corn flour

Method: Heat up your pot on medium heat with a drizzle of olive • Slice the shallots, crushed the garlic and chop the thyme • Add the shallots, thyme and garlic to the pot and cook on medium heat for a few minutes or until the shallots starts to brown a little • Dice the bacon and add them to the pot • Roughly cut the chicken thighs and add them to the casserole. Cook the chicken until golden brown • Add the port and reduce by about half, then add the red wine and again reduce by about half • Finally add the vegetable stock and cook on high heat until it starts boiling then turn the heat down to medium and cook for 30 minutes • Mix a little bit of corn flour with some water and add to the sauce to thicken it • Season to taste.

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For the roasted potatoes:

–          600g desire potatoes
–          2 sprigs rosemary
–          Olive oil

Method: Peel the potato • Put them in a pot and submerge them with cold water, cook them until just tender • Drain them and shake them well to get rough edges • Spread them on a roasting tray, drizzle with olive oil and roast in a hot oven (220 degrees celcius) until crispy • Take them out of the oven and sprinkle with chopped rosemary and salt.

Bon Appetit,
Le Fermier

Garlic and chili mussels with homemade spaghetti

 

Mussels with a Mediterranean twist, in this recipe I’ve add a little bit of spicy salami which I think gives it that extra “kick”, that meaty and spicy flavour goes hand in hand with the mussels, and that soft and succulent texture from the homemade fresh spaghetti is just amazing. Together they create an amazing dish.

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For the Pasta :

– 750 g semolina

– 250 g flour

– 5 eggs

– 1 cup water

– 2 Tbs olive oil

– Pinch of salt

Method : Mix semolina, plain flour, & salt together • Whisk the eggs then add them to the semolina, then add the water and olive oil and mix until combined • Cut the dough into small pieces • Roll the dough with a rolling pin until thin enough to put through the pasta machine • Starts rolling on number 1 to 4 then fold the dough on itself and start again from number 1 to 7 • Roll the dough through the spaghetti attachment of the pasta machine and lay the pasta on a flat dry tray and sprinkle with semolina to avoid sticking • Cook in salted boiling water for 2 minutes, drain the water from the pot, refresh the pasta by rinsing in cold water and drain again • Drizzle a little olive oil over the pasta to avoid sticking.

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For the mussel sauce:

– 2 kg mussels

– 2 brown onions

– 4 clove garlic

– ½ bunch thyme

– 2 can crushed tomato

– 4 dried chili

– 50 g spicy salami

– 150 ml white wine

Method : With a small knife remove the “ beard” on the mussels and scratch any residue on the mussels and rinse them quickly under cold water• Heat up you pot on a high heat, pour the white wine and turn the heat down to medium then add your mussels and cover, cook until the mussels open up• Once opened pour the mussels and juice in a bowl, keep aside about 10 mussels in the shell for presentation later, take the rest out of the shell and keep the juice for the sauce• Heat up a pot, add a drizzle of olive oil. Add the diced onions, crushed garlic, thyme, diced salami and chopped dried chili and cook on medium heat for about 5 minutes• Add the shelled mussels and stir, strain the mussel juice using a fine strainer then add half into the pot. Add the crushed tomato and cook for about 8-10 minutes on a low heat• Add the remaining mussels on top and season to taste.

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Pan Fried Snapper with Braised Chickpea and Pancetta

 

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Snapper or “ Dorade “ in French is one of those fish that  has a “meaty” texture and a strong taste, but I have to say is one of my favourite fish. Its “meatiness “ is why this fish goes perfectly with the braised chickpea and pancetta, the texture of the chickpea and the spicy flavour of the mild pancetta binds so well with the snapper. Enjoy this wonderful dish.

Bon appetit.

 

For the chick pea :

–          1 packet dried chickpeas ( about 375 g )

–          2 brown onions

–          5 cloves garlic

–          1 bunch thyme

–          1 Table spoon tomato paste

–          1 litre vegetable stock

–          4-5 thickly sliced pancetta

–           2 dried chili

–          2 teaspoon corn flour

 

Method :  Soak the chickpeas in cold water overnight. Dice your onions, crush the garlic, chop the thyme and dice the pancetta• Pour about 50 ml of olive oil in your pot and add your onions, garlic, thyme and diced pancetta and cook for 5 minutes• Add the chickpeas and stir• Add the stock and cook for about 1 hour on medium heat or until tender• To thicken the sauce, mix the corn flour with a little bit of water, just enough to dissolve it and pour it into the sauce while mixing• Season to taste

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For the fish:

–          4 snapper fillets

–          Salt and pepper

–          Olive oil

 

Method : Using a sharp knife slightly cut the skin of the fish , this will allow the heat to go through the fish quicker resulting in a shorter cooking time and also prevent the fish from curling while cooking• Season the fish with salt and pepper• Heat up a large frying pan on medium heat and drizzle with olive oil, once the pan starts smoking gently add the fish skin side down• When the fish is cooked about ¾ of the way turn it and turn the gas off, leave for 30 second and rest•

 

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