Cut your black pudding into thick slices and fry both sides lightly in some butter for 5 minutes. Fry your shallots and parsley for 3 minutes in some butter also, just to lightly soften. Whisk up your eggs and stir in the shallots and parsley and a little seasoning. You need to make 2 flat …
Omelette Au Boudin De Nancy (Omelette with Black Pudding) Read More »
Very finely chop your shallot. Add your chopped parsley and salt and pepper. Stir in the oil and vinegar and snip in a few chives. Boil your eggs for just 3 minutes and then immediately run them under cold water. Peel and scoop out the yolks and add to your sauce, stir them in. Then …
Sauce Vinaigrette à L’Oeuf (Vinaigrette & Egg Sauce) served with Salmon Read More »
A good sauce can be the making of a great meal. In my mind, sauces can be difficult to master, shrouded in a mysterious, mythical sauce making secrecy that only legendary chefs are privy to. (Ok, maybe I exaggerate!!) So I thought I would explore some of the old school sauces of rural France; where …
Embracing Tradition 3 Provincial French Sauces Read More »
Heat oven 200 Fan/220C/Gas 7. Take off the tough outer layer of the fennel, reserve the fronds and slice each bulb as thinly as you can whilst remaining intact at the base. Combine the fennel and onion with the 2 tbsp of olive oil in a roasting tin and season well. Cook in the oven …
First, wash and slice your courgettes or marrow. If using up a marrow, remove the seeds from the middle before slicing in to smallish slices. Heat the oil and butter in a large pan, add the chopped onion and cook for 5 minutes until softened. Then add your courgettes and garlic. Put a lid on …
