Turkey Ballotine

Turkey Ballotine. An easy version of a French classic where the breast envelopes forcemeat with cranberries and chestnuts and the joint is wrapped in bacon.

Turkey Ballotine. Traditionally a ballotine is a French term for a boned poultry thigh which is then stuffed before cooking.In fact, the French seem to like stuffing most things and  you can often buy really good sausagemeat, or farcie with fresh herbs and seasonings.    I remember a horrendously complicated recipe involving deboning a whole turkey and stuffing it […]

Seafood en Papillotte

Seafood en Papillote. Prawns, salmon, mussels and hake baked en papillotte with fresh lemon, dill and parsley for a quick, tasty and low-fat meal.

Seafood en Papillotte. I make no excuses for the amount of seafood recipes I post. Living in western France, near to the coast, means that the shops do have a huge range of fish and shellfish to choose from. I’m sure that wherever you are from fish is still expensive, so as ever, I use frozen […]

Beef Bourguignon

Beef Bourguignon. Here's a classic French beef bourguignon with red wine and shallots slow cooked in the oven or crockpot.

Beef Bourguignon. This French classic dish is rich, unctuous  and really simple to do. I am still trying to understand the different  cuts of French beef, but  luckily it is clearly labelled ‘bourguignon’! It is a bit different from normal stewing or braising steak as it has a lot more connective tissue left on the meat. This tends […]

Roast Cod with Basil Mousseline Sauce

Cod on a bed of spinach simply roasted in the oven and served with a Mousseline sauce which is flavoured with basil.

Roast Cod with Basil Mousseline Sauce. I’ve been making this Mousseline sauce for over  twenty years and I can assure you, if you were subjected to a boil in the bag fish portion with a dodgy parsley sauce as a child, this is totally different. A Mousseline sauce is a daughter sauce of a Hollandaise […]

Moules au Chorizo

Moules au Chorizo or mussels with a creamy Chorizo sauce. Whilst the mussels are cooking this easy sauce can be ready for pouring over.

Moules au Chorizo. Everyone knows that seafood goes well with Chorizo but until we went to St Jean de Luz, I had never had mussels with Chorizo.It was amazing. Spicy chunks of Chorizo sausage in a creamy sauce poured over delicate mussels is definitely a match made in heaven. Of course, you have to have huge chunks […]

Summer Salmon Timbales

These summer salmon timbales are light and delicate. Smoked and lightly cooked salmon with cucumber and avocado in a creamy dill and lemon dressing.

Timbales are a popular French starter so I created these Summer Salmon Timbales. Our French neighbours came for dinner this week and I thought I would ease them in with something familiar before I served the main course. I made a chicken tikka masala, a good old British classic. I have yet to see an Indian restaurant […]

Seared Tuna Niçoise Platter

A healthy dish of seared tuna Nicoise with lime and coriander served with a salad including asparagus, anchovies, black olives and hard-boiled eggs.

Seared Tuna Nicoise Platter.  How can you resist a beautiful piece of tuna cooked simply? This is a lower fat dish for summer which is easy to put together for casual dining. If your experience of tuna is of the canned variety then  you have to try this.

Blanquette de la Mer

I got the inspiration for this recipe of Blanquette de la Mer from our regular visits to La Rochelle. I always have some sort of seafood when we go as it is always good value in the restaurants there. For a bit more information have a look at my previous post; Lunch in La Rochelle Lunch in La […]

Prawn, Salmon and Crab Carrés Feuilletés

Here is a really simple recipe to use prawn, salmon and crab to make ‘ carrés feuilletés’. Being the nosy shopper I am. I can’t help myself from looking at the shopping trolleys of others. I have been quite disappointed to see that many people don’t seem to cook as their main meal is often at […]

Quick Parmentier Potatoes

These quick Parmentier potatoes are great when you’ve piqued on roasties, wedges and everything else. The main thing here is speed because there is no peeling and the potatoes cook quickly in small chunks. With this dish you have great flavoured spuds in 20 minutes whilst you get on with grilling something. They are so […]