This was cooked by Chloe over Christmas and was delicious
Slow Roasted Spicey Strawberries:
For 3-4 people
- 2 summer sized punnets of strawberries (more like 3-4 if they are small winter punnets)
- 1 vanilla bean
- 1/4 cup of brown sugar
- 2 tablespoons balsamic vinegar
- 2 tablespoons red wine
- 1 cinnamon stick (more or less to taste)
- 1 pinch of chilli flakes (optional, to taste)
- A good few cracks of a black pepper grinder
Preheat oven to 275F or 135 Celcius.
Cut the strawberries in half or quarters if they're really big. They should all be approx the same size.
Slice vanilla pod, scrap out the seeds and pop into bowl with the strawbs. Chuck the whole pod in too.
Add the brown sugar, vinegar, red wine, cinnamon stick, black pepper and chilli flakes. Toss gently to mix.
Roast in the oven for 2- 2.5 hours, stirring gently every half hour.
Serve with vanilla icecream and enjoy!
This was my very simple but very nice starter
Take one ripe Coulommier cheese
slice in half horizontally so you have 2 discs of cheese
Thinly slice a clove of garlic and distribute evenly over one disc, then replace the other disc
Wrap in foil and bake at 180C for 20 minutes or until the cheese starts to run.
You can add herbs as well as or instead of garlic, thyme is nice.
Serve with French bread for dipping
Serves 2 or 3
Best Risotto Ever (Vegetarian)
Four pieces of neck of lamb, sliced off by the butcher
3 cloves garlic
1 glass red wine
2 tbl Herbes de Provence
3 sprigs of rosemary
Heat Olive oil in a flame-proof casserole over med heat and brown lamb on both sides. Add shallots, carrots, wine and stock. Season liberally with Herbes de Provence, add salt to taste. Lay Rosemary sprigs on top, cover and place in oven for two hours.
Serve with rice or potatoes.
Pot Roasted Guinea Fowl
During Le Big Trek we met this lovely French lady who gave us truffled wild boar pate in our picnic lunch, she gave us these recommendations for using truffles.
Truffles are best served with oil, eggs or dairy products as these extract the flavour from the truffle. They should only ever be warmed never heated to high temperatures.
To Make Truffle Oil
First wash and scrub the truffle and leave to dry for a few days until it looks slightly shriveled, then add to a 1/2 litre of oil. Use a light oil with not too much flavour, or the flavours will fight each other. Only leave the truffle in the oil for 3 to 4 days, then use it in stuffing or mashed potato.
Grate 1 or 2 small truffles and add to 250gms of soft unsalted butter. Leave to infuse for up to 24 hours. Spread on cold toasts, or use in mashed potato.