Posts Tagged ‘Main’

Quail & Chestnut Pies

Pithiviers de Cailles et Marrons A pithivier is usually a sweet puff-pastry-based pie enclosing a fruit or almond frangipane filling. I have given it a savoury twist here, filling the pastry with chicken and quail mousse, chestnuts and cabbage. While

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Roast Beef

We French stole this from the English — and made it better! Some words of advice; don’t cook your roast past medium-rare, and let it rest for at least 15 minutes before carving.

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Kingfish and Bean Salad

I love the flavour and texture of kingfish, especially when it has a crispy skin. The white bean salad is an easy way to dress up a simply cooked piece of fish. You can by hiramasa — South Australian-farmed kingfish

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Stuffed Tomatoes

At home, when i was growing up, Mum would serve this in winter, using big, juicy tomatoes from the south of France. It’s quite filling, especially served with plenty of bread to dunk in the pan juices. I use minced

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Basque-Style Chicken Stew

This is such a beautiful way to cook chicken. It features some beautiful flavours from the Basque region of France — the capsicum and a type of chilli called Espelette. In the Basque region, you would see houses covered with

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Gnocchi with Taleggio Cheese & Pancetta

The French version of gnocchi is made with choux pastry rather than potato so they are much lighter than the Italian counterpart. If you’ve made gnocchi before, you’ll notice the French method is different — you pipe then cut the

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Spanish Meatballs

I love cooking these quick and easy meatballs midweek with my son, as it gets him involved in preparing dinner. The sauce has a bit of kick, but you can make it simple tomato and they will taste just as

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Goats Cheese, Rocket & Pancetta Quiche

Here, I’ve put a bit of a twist on the traditional quiche Lorraine, keeping the basic ingredients of cheese and meet but using different varieties. A quiche is the perfect picnic dish. It can be prepared the night before and

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