Nouveau menu livraison en français

Je vous propose mon nouveau menu français pour la nouvelle année.  Si vous voudriez commander un livraison, c’est très simple : cliquez au lien ci-dessous, regardez le menu, choisissez ce que vous voulez et me donner votre commande au 05.53.05.28.47.  Le livreur acceptera votre paiement en espèces ou par chèque.  Nous sommes ouvert de 16h30 à 20h30 jeudi à samedi.

Curry Queen – Des Currys livré chez vous ! v2 jan 2011

Bon app !

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Fragrant Carrot and Orange Soup

I was looking at the slightly tired contents of the fruit and veg bowl this morning wondering what we could have for lunch and came up with what turned out to be a really fragrant, tasty and  warming soup.  Do try it – the cardamom and cumin give it a wonderful spicy aroma without taking the roof of your mouth off.  The recipe below is plenty for six people.

Ingredients:

  • 8 large carrots – diced
  • 3 parsnips or potatoes – diced
  • 4 medium onions – chopped
  • 4 cloves garlic – chopped
  • 10 cardamom pods – smashed
  • 1 teaspoon cumin seeds (preferably roasted)
  • 1 large knob of butter
  • 2 litres chicken or vegetable stock (cubes are fine)
  • zest and juice of 1 orange
  • a pinch of pepper to taste

Method: Sweat the carrots, parsnips (or potatoes), onions and garlic in the butter for 20 minutes.  Smash the cardamom pods and cumin seeds in a pestle and mortar – add to the vegetables.  Sweat the lot for another 10 minutes, then add the grated rind and juice of the orange, then add the stock and simmer for half an hour.  Then blitz with a hand-blender – leaving some vegetable chunks or continue to a smooth consistency if you prefer.  Add salt and pepper to taste. There – that’s it!  Lovely.

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Peking Crispy Duck – my way!

Phew – it’s all over.  Christmas and New Year!  Not that we didn’t have fun at my brother’s in Kent.  He’s so like me in many ways (most of them bad!), but when it comes to food, he’s totally uninterested.  But I got him fired up last week.  His two favourites are Beef Wellington (see previous posts) and Peking Crispy Duck with all the trimmings – pancakes, Hoisin sauce, cucumber and spring onion strips, you know the deal.  But he’s always been put off cooking it himself because it can be a long and involved process.  Well, I’ve read, studied and experimented over the years to perfect my own short-cut version.  It’s so, so easy and just as good! Here goes:

Ingredients:

  • 1 duck
  • 1 jar of five-spice
  • Accompaniments: Chinese pancakes, spring onions, cucumber, Hoisin sauce

Stage 1: Boil a kettle and pour boiling water over the duck.  This tightens the skin, allowing it to become crispier.  Let it dry, then rub the whole jar of five-spice over and inside the duck.  Leave to marinate for at least two hours (up to 12 if you like).

Stage 2: Steam the duck for 3 to 3½ hours.  Leave it to go completely cold.

Stage 3: Roast the duck in the oven pre-heated to 180-200 degrees C for 1 to 1½ hours, by which time the skin should have crisped up nicely.  Remove from the oven and leave to rest for 15 minutes, then take two forks and twist to shred the meat, then serve accompanied by the pancakes, Hoisin and the julienned cucumber and spring onion strips.

It’s such a lovely meal to share – everyone enjoys filling the pancakes their own way.  And with this method, the preparation doesn’t take all the fun out of it for the cook!

Peking Crispy Duck and all the makings! Picture from godine.co.uk

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New curry menu for 2011

Here’s a revised menu for the New Year (please use the link below).  As a special deal this month, I’m doing a Chicken Dhansak meal for 2 people for €25, saving €6 on the individual prices for the various elements, which also include Popadoms and Pickles, Pilau Rice and Vegetable Curry.   I’ve also dropped the delivery charge within 10km of Sainte-Orse.

Curry Queen – Indian takeaway delivered to your door v2 Jan 2011

Enjoy!

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My recipe for Beef Wellington

This is what we had for Christmas dinner, but it’s a wonderful recipe for any celebration meal or for high days and holidays.   People tend to be put off making it because they think it’s long and involved, but really it’s just about organisation and can be done in three stages – stages 1 and 2 the day before, leaving stage 3 for the day itself.  You’ll be amazed by how tender the beef becomes and how the pastry remains moist but not soggy, thanks to the Parma ham”lining”.

Ingredients (serves 6 generously):

  • 1.5kg fillet steak
  • 1 450g pack puff pastry
  • 100g butter
  • 300g mushrooms very finely chopped
  • 3 shallots very finely chopped
  • 2 cloves garlic finely chopped
  • 2 teaspoons chopped thyme
  • 100g chicken liver pâté
  • 1 egg beaten
  • 4 slices Parma ham
  • 2 teaspoons Dijon mustard.

Stage 1: Melt half the butter in a frying pan and, when hot, brown the fillet steak on all sides.  Remove from pan and put – uncovered – in a roasting tin in the oven (preheated to 180 degrees C) for 20 minutes (for medium cooked).  Remove from the oven and leave to go completely cold.

Stage 2 (the Duxelles):  Melt the remaining butter in a frying pan and add the chopped mushrooms, shallots and garlic.  Fry until all the liquid has evaporated from the mushrooms.  Season, add the thyme and mash the chicken liver pâté into the mushroom mix (the Duxelles) and leave to go cold.

Stage 3 (assembling the Beef Wellington): Roll out the puff pastry on a lightly-floured board till about 3mm thick and big enough to encase the meat.  Spread the Duxelles mix evenly over the centre of the pastry, leaving approx 1″ of pastry around the edges.  Lay your Parma ham evenly on top of the Duxelles.  Rub the Dijon mustard all over the beef and place it in the middle of the pastry.  Bring up the sides and ends of the pastry to completely encase the beef – seal the joins with beaten egg.  Turn your Wellington over, so that the seams are underneath.  Brush with beaten egg.  Chill in the fridge for 30 minutes or overnight.  Pre-heat the oven to 200 degrees C and cook for 40 minutes.  Remove your finished Beef Wellington to rest in a warm place for 15 minutes before serving.

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A change at Christmas

We decided to have Beef Wellington for Christmas lunch.  It’s a bit fiddly to prepare, but the results were fantastic.  Beautifully tender fillet inside a duxelles of musthrooms, inside a puff pastry crust.  I wrap the beef and mushrooms in parma ham, which stops the pastry getting soggy, but that’s my taste – it’s not essential.  I’ll post the recipe soon, because a Beef Wellington is not just for Christmas!  In fact, because we ended up decorating the crust with a six-pointed pastry star (holly leaves defeated us), it looked more like a feast for Hanukah!  As you can see from the picture, there was plenty for all and a bit left over.  I hope you enjoyed your Christmas Day as much as we did – happy holidays, Bonnes Fêtes et Bonne Année!

The debris of a delightful Christmas dinner! Picture by Christopher Mackins

 

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Caramel Pork – highly recommended!

Because we’re off early in the morning, I don’t want to be faffing about in the kitchen for hours tonight, so I’m doing one of my favourite and simplest recipes – Vietnamese Caramel Pork.  There’s only six ingredients – what could be easier?

For 4 people: 6 garlic cloves finely chopped; 500 grams shoulder or leg of pork, cut into thinnish strips or smallish cubes; 1 tablespoon oyster sauce; 1 tablespoon light soy sauce; 1 tablespoon Thai fish sauce; 4 tablespoons palm or soft brown sugar – and that’s it!

Method: put two tablespoons of vegetable oil in a wok or large frying pan on a medium heat.  Stir-fry the garlic until light brown, then add the pork and stir-fry for a few minutes.  Then add all the other ingredients and continue cooking for about five minutes or until the liquid has formed a thick sticky sauce and the pork is cooked.  Then add pepper to taste.

This goes really well with rice (preferably sticky Thai rice) and some crispy fried onions sprinkled on the top.  PS – if you like, you can add very thinly sliced carrots and some very finely chopped onions and a couple of chopped chillis (if you like it spicy) to the sauce.  This makes it more substantial, but it’s not strictly in the original recipe.  Bon appetit!

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