FRENCH CUISINE
Amuse - Salmon Tartar in Phyllo Cup
Ingredients:
• Sashimi grade salmon (for tartar): 1 kg (approximately 35g per person)
• Phyllo Cups - Pre baked
• Dijon mustard: 1 small jar
• Capers: 100g
• Chives: 100g
• Shallot: 3
• Fresh parsley: 1 bunch
• Egg yolks: 2
• Olive oil: 250ml
• Lemon: 2
Starter - Chicken Livers with Quick Pickled Onions served with Grilled Sourdough
Ingredients:
• Chicken livers: 1.5 kg
• Red onions: 2 large
• Apple cider vinegar: 100ml
• Sugar: 50g
• Olive oil (for cooking): 150ml
• Butter: 100g
• Fresh thyme: 2 x 1 oz package fresh thyme
• Garlic: 3 cloves
• Sourdough bread: 5 loaves
• Salt & pepper: to taste
• 2 tbsp balsamic vinegar (optional, adds richness)
Salad - Savory Onion & Thyme Tartlet with Mixed Greens and Red Wine Vinaigrette
Ingredients:
• Ready-made savory tartlet shells (or ingredients to make them): 25 shells
• Yellow onions: 5 large
• Fresh thyme: 2 bunches
• Heavy cream: 500ml
• Eggs: 4
• Gruyère cheese: 250g (shredded)
• Mixed greens (arugula, spinach, etc.): 500g
• Red wine vinegar: 100ml
• Olive oil (for vinaigrette): 150ml
• Mustard: 1 small jar
• Salt & pepper: to taste
• 25 mini tartlet shells (store-bought or homemade)
• 5 large yellow onions, thinly sliced
• 2 tbsp olive oil
• 100g unsalted butter
• 2 tbsp fresh thyme leaves (or 1 tbsp dried thyme)
• 1 tbsp sugar (to help caramelize the onions)
• 1/2 cup white wine (optional, for deglazing)
• 200ml heavy cream
• 4 large eggs
• 200g Gruyère cheese, grated (or a mix of Gruyère and Parmesan)
• Salt & pepper, to taste
Main - Beef Bourguignon with Pommes Aligot
Beef Bourguignon:
• Beef chuck (for stew): 2.5 kg
• Bacon lardons: 300g
• Carrots: 4 large
• Pearl white onions 400g
• Garlic: 5 cloves
• Mushrooms: 500g
• Red wine (Burgundy, or any full-bodied red): 1.5 liters
• Beef stock: 1 liter
• Tomato paste: 100g
• Fresh thyme: 2 bunches
• Bay leaves: 4
• Olive oil (for cooking): 150ml
• Butter: 100g
• Salt & pepper: to taste
Pommes Aligot:
• Potatoes (Yukon gold or similar): 2.5 kg
• Garlic: 4 cloves
• Butter: 200g
• Heavy cream: 500ml
• Gruyère cheese: 300g (shredded)
• Salt & pepper: to taste
Dessert - Whiskey Spiced Apple Tart Tatin with Creme Anglaise Tart Tatin:
• Apples (preferably Granny Smith or a mix of tart apples): 2.5 kg
• Puff pastry: 500g
• Butter: 150g
• Brown sugar: 200g
• Ground cinnamon: 1 tbsp
• Ground cloves: 1 tsp
• Whiskey (optional): 60ml
Creme Anglaise:
• Heavy cream: 500ml
• Milk: 500ml
• Egg yolks: 6
• Sugar: 150g
• Vanilla bean or extract: 1
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Recipes
French-Style Chicken Livers with Quick Pickled Onions, served with Grilled Sourdough:
Ingredients (for 25 people):
For the Chicken Livers:
• 1.5 kg chicken livers, cleaned and trimmed
• 150ml olive oil (for cooking)
• 100g butter
• 3 cloves garlic, minced
• 2 x 1 oz package fresh thyme (reserve some for garnish)
• Salt & pepper to taste
• 100ml brandy (optional, but adds a nice depth of flavor)
• 2 tbsp balsamic vinegar (optional, adds richness)
For the Quick Pickled Onions:
• 2 large red onions, thinly sliced
• 100ml apple cider vinegar
• 50g sugar
• 100ml water
• 1 tsp salt
• 1 tsp black peppercorns (crushed)
• 1 tsp mustard seeds (optional)
For the Grilled Sourdough:
• 5 loaves sourdough bread, sliced into thick slices
• Olive oil for brushing
• Salt & pepper to taste
Step-by-Step Recipe:
1. Prepare the Quick Pickled Onions:
• Slice the onions: Peel and thinly slice the red onions into rings or half moons.
• Pickle the onions: In a small saucepan, combine the apple cider vinegar, sugar, water, salt, black peppercorns, and mustard seeds (if using). Heat over medium heat until the sugar dissolves and the mixture comes to a simmer.
• Pickle the onions: Place the sliced onions into a heatproof bowl. Pour the simmering pickling liquid over the onions, ensuring they’re submerged. Stir to coat the onions evenly. Let them sit for at least 30 minutes to pickle. You can prepare these ahead of time, as they’ll last in the fridge for up to a day.
2. Prepare the Chicken Livers:
• Clean and trim the livers: If necessary, trim any connective tissue or fat from the chicken livers. Pat them dry with paper towels.
• Cook the chicken livers: Heat a large skillet over medium-high heat and add the olive oil. Once hot, add the chicken livers and cook for 3-4 minutes on each side, until golden brown and cooked through but still tender in the center. Be careful not to overcook them, as they can become tough.
• Flavor the livers: Once the livers are cooked, add the butter, minced garlic, and fresh thyme to the pan. Stir to melt the butter and coat the livers in the garlic and thyme. If you’re using brandy, carefully pour it into the pan and let it cook off for 1-2 minutes, then add the balsamic vinegar (optional) for a touch of sweetness and depth. Season with salt and pepper to taste. Remove from heat.
3. Grill the Sourdough:
• Preheat the grill or griddle pan: Heat a grill or griddle pan over medium-high heat.
• Brush the sourdough: Lightly brush both sides of the sourdough slices with olive oil and season with a pinch of salt and pepper.
• Grill the bread: Place the sourdough slices on the grill or in the pan and grill for 2-3 minutes on each side until the bread is toasted with grill marks and crispy. Remove from the grill.
4. Assemble the Dish:
• Arrange the livers and bread: Place the grilled sourdough slices on a platter or individual plates. Spoon the cooked chicken livers with garlic and thyme over each piece of toasted sourdough.
• Add the pickled onions: Top the livers with a generous portion of the quick-pickled onions, letting the tangy flavor contrast beautifully with the richness of the livers.
• Garnish and serve: Garnish with additional fresh thyme leaves or a sprinkle of freshly cracked black pepper. Serve immediately while the livers are warm and the sourdough is crisp.
Tips:
• Liver doneness: Be mindful not to overcook the chicken livers; they should be slightly pink in the middle for optimal texture.
• Make it ahead: You can make the pickled onions and grilled sourdough ahead of time. Just store the onions in an airtight container in the fridge, and grill the bread just before serving.
• For an extra touch: Add a drizzle of high-quality olive oil or a dollop of crème fraîche to balance the richness of the livers.
French-Inspired Savory Onion & Thyme Tartlet with Mixed Greens and Red Wine Vinaigrette. This dish combines the rich flavors of caramelized onions and thyme in a flaky pastry shell, paired with a refreshing salad dressed with a tangy vinaigrette.
Ingredients (for 25 tartlets):
For the Savory Onion & Thyme Tartlets:
• Ready-made savory tartlet shells (or ingredients to make them): 25 shells
• Yellow onions: 5 large
• Fresh thyme: 2 bunches
• Heavy cream: 500ml
• Eggs: 4
• Gruyère cheese: 250g (shredded)
• Mixed greens (arugula, spinach, etc.): 500g
• Red wine vinegar: 100ml
• Olive oil (for vinaigrette): 150ml
• Mustard: 1 small jar
• Salt & pepper: to taste
For the Mixed Greens & Red Wine Vinaigrette:
• 500g mixed salad greens (arugula, spinach, frisée, or a blend)
• 100ml red wine vinegar
• 200ml extra virgin olive oil
• 1 tsp Dijon mustard
• 1 small shallot, finely minced
• 1 tsp honey (optional, for sweetness)
• Salt & pepper, to taste
Step-by-Step Recipe:
1. Prepare the Caramelized Onion Filling:
• Heat the pan: In a large skillet, heat the olive oil and butter over medium heat until the butter is melted.
• Caramelize the onions: Add the thinly sliced onions to the pan, sprinkle with a pinch of salt and sugar, and cook over medium-low heat. Stir occasionally to avoid burning. The onions should soften and slowly begin to brown, which will take about 20-25 minutes.
• Deglaze the pan (optional): If the onions begin to stick to the bottom of the pan, add a splash of white wine to deglaze the pan, scraping up any caramelized bits. Let the wine cook off for 1-2 minutes.
• Add thyme: Once the onions are golden brown and caramelized, stir in the fresh thyme leaves. Remove from heat and set aside to cool slightly.
2. Prepare the Custard Filling:
• Whisk the eggs and cream: In a medium bowl, whisk together the heavy cream and eggs until smooth. Season with salt and pepper.
• Combine with cheese: Stir in the grated Gruyère cheese (reserve a small amount for topping) and mix to combine. This will form a creamy custard base for the tartlets.
3. Assemble the Tartlets:
• Preheat the oven: Preheat your oven to 180°C (350°F).
• Fill the tartlet shells: Place the mini tartlet shells on a baking sheet. Spoon the caramelized onion mixture into each tartlet shell, distributing it evenly. Fill the shells almost to the top with the onion mixture.
• Pour the custard: Carefully pour the egg and cream mixture over the onions in each tartlet shell. It should cover the onions completely but not overflow. Sprinkle a little reserved cheese on top for a golden finish.
• Bake the tartlets: Bake the tartlets in the preheated oven for 15-20 minutes, or until the custard is set and golden brown on top. The edges of the tartlet shells should also be crisp and golden.
• Cool slightly: Once done, remove from the oven and let the tartlets cool for a few minutes before serving. This will help them hold their shape.
4. Prepare the Mixed Greens and Red Wine Vinaigrette:
• Whisk the vinaigrette: In a small bowl or jar, whisk together the red wine vinegar, Dijon mustard, minced shallot, honey (if using), salt, and pepper. While whisking, slowly drizzle in the olive oil until the vinaigrette is emulsified and well combined.
• Toss the greens: In a large mixing bowl, combine the mixed salad greens. Just before serving, drizzle a little of the vinaigrette over the greens and toss gently to coat. You can serve the extra vinaigrette on the side for guests to add more as they like.
5. Serve the Tartlets:
• Plate the tartlets: Arrange the warm savory onion and thyme tartlets on a serving platter.
• Add the salad: Serve each tartlet alongside a small portion of the mixed greens, lightly tossed in the red wine vinaigrette.
• Garnish (optional): Garnish with a few extra fresh thyme leaves for a touch of color and a hint of flavor.
Tips:
• Mini tart shells: If you prefer to make your own tartlet shells, use a tart dough recipe or a pre-made puff pastry and cut it into mini circles to fit into tartlet pans. You can also use a muffin tin if tartlet pans aren’t available.
• Cheese options: Gruyère provides a nutty, smooth flavor, but you can also mix it with Parmesan for a sharper, more tangy flavor.
• Make-ahead: The caramelized onions can be made a day ahead and stored in the fridge. The tartlets can also be assembled ahead of time and baked just before serving.
This Savory Onion & Thyme Tartlet with Mixed Greens and Red Wine Vinaigrette is a delightful combination of rich, savory flavors and refreshing crunch. The caramelized onions with thyme make for a flavorful filling, while the mixed greens and tangy vinaigrette bring a fresh contrast to the richness of the tartlets. Enjoy this dish as a perfect starter for your French-inspired menu!
French Inspired Beef Bourguignon with Pommes Aligot — a rich, comforting classic from French cuisine, featuring tender beef in a deep, savory red wine sauce, served with creamy, cheesy mashed potatoes.
Beef Bourguignon Recipe (Serves 25)
Ingredients:
• 2.5 kg beef chuck, cut into 5cm (2-inch) cubes
• 300g bacon lardons (or pancetta), diced
• 4 large carrots, peeled and sliced
• Pearl white onions 400g
• 5 cloves garlic, minced
• 100 gm tbsp tomato paste
• 1.5 liters red wine (Burgundy or other full-bodied red)
• 1 liter beef stock
• 2 tbsp fresh thyme leaves (or 1 tbsp dried thyme)
• 3 bay leaves
• 500g mushrooms, quartered
• Olive oil (for cooking): 150ml
• 100g butter
• 1 tbsp flour (optional, for thickening)
• Salt & pepper to taste
• Fresh parsley for garnish
Step-by-Step Beef Bourguignon Recipe:
1. Brown the Beef:
• Prepare the beef: Pat the beef cubes dry with paper towels. This will help them brown properly.
• Sear the beef: In a large Dutch oven or heavy pot, heat 2 tablespoons of olive oil over medium-high heat. Add the beef in batches, making sure not to overcrowd the pan. Brown the beef on all sides (about 5-7 minutes per batch). Remove the beef from the pot and set it aside.
2. Cook the Bacon:
• Render the bacon: In the same pot, add the diced bacon lardons and cook over medium heat until the bacon is crispy and has rendered its fat (about 5-6 minutes). Remove the bacon and set it aside with the beef.
3. Sauté the Vegetables:
• Sauté the carrots and onions: Add the diced carrots and onions to the pot and sauté in the rendered bacon fat for 5-6 minutes, or until softened and lightly browned. Add the garlic and cook for another 1-2 minutes, until fragrant.
4. Add Tomato Paste & Flour:
• Add tomato paste: Stir in the tomato paste and cook for 2-3 minutes to develop its flavor.
• Optional flour step: If you want a thicker sauce, sprinkle 1 tablespoon of flour over the vegetables and stir to coat. Cook for 2 minutes to remove the raw flour taste.
5. Add Liquids & Simmer:
• Add wine and stock: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the beef stock and bring the mixture to a simmer.
• Season: Add the thyme, bay leaves, salt, and pepper.
• Return the beef and bacon: Add the browned beef and bacon back into the pot. Ensure the beef is covered with the liquid (add more stock or wine if necessary).
• Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer gently for 2.5 to 3 hours, or until the beef is tender and the sauce has thickened.
6. Cook the Mushrooms:
• Sauté the mushrooms: While the beef is simmering, melt 100g of butter in a separate pan over medium heat. Add the sliced mushrooms and cook for 8-10 minutes, stirring occasionally, until they’re golden brown and have released their moisture.
• Add mushrooms to stew: Once the beef is done cooking and the beef is tender, add the sautéed mushrooms to the pot. Stir to combine and let it cook for an additional 10 minutes to meld the flavors.
7. Final Adjustments:
• Taste & adjust seasoning: Taste the sauce and adjust seasoning with additional salt and pepper if necessary.
• Garnish: Garnish with fresh parsley before serving.
Pommes Aligot Recipe (Serves 25)
Ingredients:
• 2.5 kg Yukon Gold potatoes (or other waxy potatoes), peeled and cut into chunks
• 4 cloves garlic, peeled
• 200g unsalted butter
• 500ml heavy cream
• 300g Gruyère cheese, grated (and some extra for garnish)
• 100g fresh mozzarella, torn into small pieces
• Salt & pepper to taste
Step-by-Step Pommes Aligot Recipe:
1. Boil the Potatoes:
• Cook the potatoes: In a large pot, cover the potato chunks and garlic with cold water. Add a pinch of salt. Bring to a boil and cook for about 15-20 minutes, or until the potatoes are fork-tender.
2. Mash the Potatoes:
• Mash the potatoes: Drain the potatoes and garlic. Using a potato masher, mash the potatoes until smooth and creamy, or use a potato ricer for an even smoother texture.
3. Make the Aligot:
• Heat the cream and butter: In a separate saucepan, heat the heavy cream and butter over medium heat until the butter is fully melted and the cream is warm.
• Incorporate the cream mixture: Gradually add the warm cream and butter mixture to the mashed potatoes, stirring continuously to create a smooth, velvety texture.
• Add the cheese: Stir in the grated Gruyère and pieces of mozzarella. Continue stirring until the cheese is melted and the potatoes are stretchy and smooth. The Aligot should have a stretchy, elastic texture — this is the key characteristic of Pommes Aligot.
4. Season & Serve:
• Season with salt & pepper: Taste and adjust seasoning with salt and pepper.
• Serve immediately: Serve the Pommes Aligot alongside the Beef Bourguignon, topped with a little extra grated Gruyère for garnish.
Serving the Dish:
• Plate the Beef Bourguignon: Spoon the Beef Bourguignon onto individual plates or a large serving platter. The tender beef and rich sauce will pair perfectly with the creamy Pommes Aligot.
• Serve with Pommes Aligot: Serve the Pommes Aligot alongside, either as a scoop or a generous portion, allowing the creamy potatoes to complement the beef’s rich, savory flavors.
Tips:
• Make Ahead: Both Beef Bourguignon and Pommes Aligot can be made ahead. The Beef Bourguignon actually benefits from sitting for a day or two, as the flavors deepen. Reheat gently before serving. The Pommes Aligot should be served freshly made, but you can keep it warm in a covered bowl over a double boiler until ready to serve.
• Wine Selection: Choose a good quality dry red wine, preferably Burgundy or another full-bodied red like Cabernet Sauvignon. The wine gives the dish its rich depth of flavor, so it’s important to use one you enjoy drinking.
• Potato Texture: For the perfect Pommes Aligot, use waxy potatoes like Yukon Gold or Charlotte potatoes, which have a smooth texture when mashed.
French-Inspired Whiskey Spiced Apple Tart Tatin with Crème Anglaise — a delicious twist on the classic French dessert, with the addition of whiskey and warm spices, paired with creamy vanilla custard.
Whiskey Spiced Apple Tart Tatin (Serves 25)
Ingredients:
For the Tart Tatin:
• 2.5 kg apples (Granny Smith, Braeburn, or a mix of tart apples)
• 200g unsalted butter
• 200g brown sugar (light or dark)
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cloves (optional)
• 60ml whiskey (preferably a smooth bourbon or Irish whiskey)
• 500g puff pastry (store-bought or homemade)
• 1 tbsp lemon juice
• Pinch of salt
For the Crème Anglaise:
• 500ml heavy cream
• 500ml whole milk
• 150g sugar
• 6 large egg yolks
• 1 vanilla bean (or 1 tbsp vanilla extract)
Step-by-Step Whiskey Spiced Apple Tart Tatin Recipe:
1. Prepare the Apples:
• Peel, core, and slice the apples: Peel the apples and cut them in half. Remove the core and slice each half into 3-4 wedges, depending on the size of the apples. Drizzle with a bit of lemon juice to prevent browning.
2. Prepare the Caramel:
• Melt the butter: In a large, oven-safe skillet (preferably cast-iron or non-stick), melt the butter over medium heat.
• Add the brown sugar and spices: Stir in the brown sugar, cinnamon, nutmeg, and ground cloves (if using). Cook, stirring occasionally, until the sugar is completely dissolved and the mixture starts to bubble and caramelize (about 4-5 minutes).
• Add whiskey: Carefully pour in the whiskey. Let it cook for 1-2 minutes, allowing the alcohol to evaporate. You should have a rich, smooth caramel sauce.
3. Arrange the Apples:
• Place the apple slices: Arrange the apple slices in a circular pattern in the caramel, making sure the apples are tightly packed and slightly overlapping. Continue cooking for 5-7 minutes until the apples start to soften and caramelize slightly.
4. Prepare the Puff Pastry:
• Roll out the pastry: While the apples cook, roll out the puff pastry on a lightly floured surface. You’ll need to cut it into a circle slightly larger than the diameter of your skillet (about 30 cm / 12 inches).
• Cover the apples: Once the apples have softened, remove the skillet from the heat. Carefully place the rolled-out puff pastry over the apples, tucking the edges into the pan.
5. Bake the Tart Tatin:
• Preheat the oven: Preheat your oven to 180°C (350°F).
• Bake the tart: Transfer the skillet to the oven and bake for 30-35 minutes, or until the puff pastry is golden brown and puffed up.
6. Flip the Tart:
• Cool slightly: Remove the tart from the oven and let it cool for about 5 minutes. This will help the caramel set.
• Invert the tart: Place a large plate or platter over the skillet. Carefully flip the skillet over to invert the tart onto the plate. Be cautious, as the caramel will be very hot.
7. Serve:
• Let it cool: Allow the tart to cool slightly before serving, so the caramel doesn’t burn. Serve warm with a generous drizzle of crème anglaise on top.
Crème Anglaise (Vanilla Custard) (Serves 25)
Ingredients:
• 500ml heavy cream
• 500ml whole milk
• 150g sugar
• 6 large egg yolks
• 1 vanilla bean (or 1 tbsp vanilla extract)
Step-by-Step Crème Anglaise Recipe:
1. Infuse the Milk and Cream:
• Combine milk and cream: In a medium saucepan, combine the heavy cream, whole milk, and sugar.
• Scrape the vanilla bean (if using): If using a vanilla bean, split it lengthwise and scrape out the seeds. Add both the seeds and the empty pod to the saucepan. If using vanilla extract, simply add it later.
• Heat the mixture: Heat the milk-cream mixture over medium heat until it’s just about to boil. Do not let it come to a full boil — remove it from the heat when it’s hot, but not boiling.
2. Whisk the Egg Yolks:
• Whisk egg yolks: While the cream and milk are heating, whisk the egg yolks in a separate bowl until they lighten in color and become slightly thickened.
3. Temper the Egg Yolks:
• Temper the yolks: Slowly pour a small amount of the hot milk-cream mixture into the egg yolks, whisking constantly to avoid scrambling the eggs. Gradually add more of the hot mixture to the egg yolks, whisking continuously.
4. Cook the Custard:
• Return to heat: Pour the egg mixture back into the saucepan with the remaining milk-cream mixture. Cook over low heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens and coats the back of the spoon (about 8-10 minutes).
• Strain the custard: Once the custard has thickened, strain it through a fine mesh sieve into a clean bowl to remove any bits of egg or the vanilla pod (if used).
5. Cool & Serve:
• Cool the custard: Let the crème anglaise cool to room temperature before serving. It can also be made ahead of time and refrigerated. Be sure to cover it with plastic wrap directly on the surface to prevent a skin from forming.
Serving:
• Plate the tart: Slice the Whiskey Spiced Apple Tart Tatin into wedges and place on individual plates.
• Drizzle with crème anglaise: Spoon or drizzle the creamy vanilla custard over the warm tart before serving.
Tips:
• Whiskey: Choose a smooth whiskey like bourbon, rye, or Irish whiskey to complement the caramelized apples. If you prefer a non-alcoholic version, you can substitute with apple juice or cider for a similar flavor profile.
• Caramel consistency: Be cautious not to overcook the caramel — it should be golden and smooth, not too dark or bitter.
• Storage: The tart is best served warm, but can be stored at room temperature for up to 2 days. If making ahead, warm it in the oven before serving.