Tag Archive for: daniel galmiche

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Smoked Chicken, Courgette, Garlic & Rosemary Casserole from FRENCH COUNTRYSIDE COOKING

We’re gearing up for the publication of French Countryside Cooking by Daniel Galmiche, coming your way on May 14th (pre-order your copy right here)! To celebrate, we’re sharing an *EXCLUSIVE* recipe with you, get ready to dig into Daniel’s Smoked Chicken, Courgette, Garlic & Rosemary Casserole.

Taken from French Countryside Cooking

 

SERVES 4
PREPARATION TIME 10 minutes, plus making the stock
COOKING TIME 50 minutes

Ingredients
100g/3½oz/½ cup basmati rice
2 tbsp green tea
2 tsp caster (superfine) sugar
4 chicken legs, with thighs and drumsticks separated
20g/¾oz unsalted butter
2 tbsp sunflower oil
2 tbsp olive oil
400g/14oz courgettes (zucchini), cut in half lengthways, then cut into 2.5cm/1in pieces
12 garlic cloves, unpeeled
4 tbsp sherry vinegar
500ml/17fl oz/2 cups Chicken Stock
1 rosemary sprig
1 tsp chopped rosemary leaves
sea salt and freshly ground black pepper

Method
1 Put a large piece of kitchen foil, shiny-side down, in the bottom of a steamer, then put the rice, tea and sugar on the foil, cover with a steamer insert and lid and put over a medium heat for about 5 minutes until the mixture starts smoking. Quickly lift the lid and put all the chicken inside. Put the lid back on, turn the heat down to low and smoke for 5 minutes. Lift out the chicken and put on a plate to rest, wrapping the smoking ingredients in the foil and discarding them as quickly as you can.
2 Season the chicken with salt and pepper. Put a flameproof casserole dish over a medium-high heat. Add the butter and sunflower oil and when the butter is foaming, add the chicken, skin-side down, and cook for 6–8 minutes until golden brown all over, turning occasionally. Remove from the pan and put in a bowl, cover with cling film (plastic wrap) and leave to rest.
3 Discard the oil from the casserole dish and wipe the excess away with paper towel, taking care not to disturb the sediment. Return the dish to a medium-low heat, add the olive oil, courgettes (zucchini) and garlic and cook for 4–5 minutes until coloured and just tender.
4 Move the courgettes (zucchini) to the sides of the pan and put the chicken pieces in the centre to reheat. Turn the heat up to medium and when you can actually hear the food starting to cook, add the sherry vinegar straight away; it should evaporate immediately. Quickly pour the stock over the top and throw in the rosemary sprig. When the stock comes to a simmer, gently wriggle the pan around a little so that nothing is stuck to the bottom, then put the lid on top without closing it completely – you just want a little gap so that condensation doesn’t create too much liquid, but not too large so that the liquid evaporates. Cook for 15 minutes.
5 Remove the lid and discard the rosemary. Turn the heat to high and cook for a further 5 minutes, stirring to remove any caramelized bits stuck to the bottom, until the sauce is shiny and just thick enough to coat the back of the spoon. Add the chopped rosemary leaves and season with salt and pepper to taste, then serve hot.

Happy cooking! Don’t forget to tag us in any of your creations, @NourishBooks.

 

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Raspberry Tart with Creme Patisserie & Rosemary

We can’t quite contain our excitement for French Countryside Cooking by Daniel Galmiche, published on May 11th! So, to tickle your tastebuds, we’re sharing an *EXCLUSIVE* recipe from the book: Raspberry Tart with Creme Patisserie & Rosemary. Daniel’s book works in time with the seasons, in an effort to be more sustainable and also fill your shopping lists with ingredients at their peak.

From Daniel: ‘ I have included a few recipes with raspberries in this chapter, and with herbs too, but I can assure you they are totally different. Here, for example, the touch of grated lime, the crème fraîche and the rosemary bring a unique balance to the dessert with its crunchy Breton sablé pastry.’

Taken from French Countryside Cooking

 

 

SERVES 4
PREPARATION TIME 25 minutes, plus 20 minutes infusing
COOKING TIME 30 minutes

Ingredients
300g/10½oz/heaped 2⅓ cups raspberries
icing (confectioners’) sugar, to decorate
grated zest of ½ lime
1 tsp chopped rosemary leaves
2 tbsp crème fraîche

FOR THE SABLÉ PASTRY
90g/3¼oz/¾ cup plain (all purpose) flour
1 tsp baking powder
70g/2½oz/heaped ½ cup icing (confectioners’) sugar
60g/2.oz unsalted butter, softened
a pinch of salt
2 egg yolks
grated zest of ½ lime

FOR THE CRÈME PÂTISSIÈRE
250ml/9fl oz/1 cup full-fat milk
½ vanilla pod, split lengthways
3 egg yolks
50g/1¾oz/scant ¼ cup caster (superfine) sugar
25g/1oz/scant ¼ cup cornflour (corn starch)
1 tbsp unsalted butter
juice of ½ lime

Method
1 Preheat the oven to 170°C/325°C/gas 3. To make the sablé pastry, sift together the flour and baking powder in a bowl. Whisk together the sugar, butter, salt and egg yolks, using an electric whisk, until light and flu!y. Fold in the flour mixture and lime zest to make a soft dough. Flatten between two sheets of baking paper to about 1cm/½in thick, then transfer to a baking sheet, lifting off the top sheet of baking paper. Bake for 12–18 minutes until light golden. Remove from the oven and cut immediately into an 18cm/7in square while it is still soft and pliable, but then leave it to cool before lifting o! the tray.

2 To make the crème pâtissière, put the milk in a saucepan over a low heat. Use a sharp knife to scrape the vanilla seeds into the milk, whisk the milk, then add the vanilla pod as well. Heat the milk until it is almost simmering, then remove from the heat, cover with cling film (plastic wrap) and leave to infuse for about 20 minutes. Remove the vanilla pod from the milk, rinse and dry on paper towel as you can use it again.

3 Meanwhile, whisk the egg yolks and sugar until light, thick and creamy. Gradually add the cornflour (corn starch), a spoonful at a time, whisking well after each addition to avoid any lumps forming. Slowly pour half the infused milk into the egg mixture, beating as you pour, then transfer the mixture back into the saucepan with the remaining milk. Put over a medium-low heat and stir continuously and quickly for about 10 minutes, or until the mixture begins to thicken. Remove from the heat, whisk in the butter and lime juice and continue to stir until the mixture has cooled down and is lovely and smooth, thick and slightly trembling.

4 Spread the crème pâtissière about 5mm/¼in thick over the pastry, leaving a small margin clear around the edge. Put the raspberries in lines over the top of the crème pâtissière to cover it completely. Dust with a shake of sifted icing (confectioners’) sugar, and sprinkle with the lime zest and a little of the chopped rosemary. Mix the remaining rosemary with the crème fraîche and spoon into a piping bag, then pipe a small dot of crème fraîche on the top of every other raspberry all over the tart. Add a tiny piece of rosemary to each crème fraîche dot.

Happy baking! Don’t forget to tag us, @NourishBooks, on social media – we’d love to see how you get on.

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Giveaway Time!

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French Brasserie Cookbook  just landed on our shelves and we are giving away 5 copies!

The competition runs until Thursday July 2 and the winners will be randomly selected.

Follow

 

a Rafflecopter giveaway

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Bring Innovation and Style Into Your Kitchen

daniel-galmiche-author-of-revolutionary-french-cooking

 

Daniel Galmiche eminently do-able versions of traditional recipes have won him thousands of fans throughout the world. Revolutionary French Cooking turns his experienced eye to something different: his own irresistible take on the new wave of modern French cooking.

 

Smoked Duck and Lentils with Lavender

You can hot-smoke your duck at home or use a cold-smoked, air-dried duck, sliced and served as a salad with the hot lentils. Either way, corn-fed, free-range birds will give the best results. I enjoy both and usually decide depending on the weather, but these flavour combinations always works well.

Serves 4
Preparation Time: 20 minutes
Cooking Time: 35 minutes
For the crystallized orange
1 large orange, washed and scrubbed
2 tbsp caster sugar
For the smoked duck
100g/31⁄2oz/1⁄2 cup basmati rice 3 tbsp green tea 1 tsp caster sugar 2 small lavender sprigs
1 tbsp rapeseed oil 2 duck breasts, about 200g/7oz
each 1 tbsp clear honey a few chervil leaves
For the lentils
200g/7oz/1 cup Puy lentils, picked over and rinsed
1 onion, finely chopped 2 cloves 1 bouquet garni, made with 1 thyme
sprig and 1 parsley sprig, tied
together with kitchen string 50g/13⁄4oz unsalted butter sea salt and freshly ground black
pepper
1 To crystallize the orange zest, pare the zest from the orange into fine strips using a vegetable peeler or small, sharp knife, cutting away the pith. Put the zest in a small saucepan, cover with cold water and bring to the boil over a medium heat. Remove from the heat, drain, refresh under cold water, then drain again. Repeat this blanching process.2 Return the zest to the pan over a low heat and add the sugar and
3 tablespoons of water, stirring until dissolved. Raise the heat to medium and bring to the boil, then turn the heat down to low and simmer for
4–5 minutes, or until the zest becomes transparent. Remove from
the heat and leave the strips to cool in the syrup.

3 Put a large piece of kitchen foil, shiny-side down, in the bottom of a wok or steamer. Add the rice, tea, sugar and 1 lavender sprig, and drizzle with the rapeseed oil. Cover with a wire rack or steamer insert and lid, and put over a medium heat for 5 minutes, or until the mixture starts to smoke. Quickly put the duck breasts inside, cover with kitchen foil to help seal the duck, then put the lid on, turn the heat to low and smoke for 5 minutes.

4 Meanwhile, put the lentils in a small saucepan and cover with cold water. Bring to the boil, then skim off any foam that rises to the surface. Add the onion, cloves and bouquet garni, turn the heat down to low and simmer for 5–7 minutes until only just tender. Season with salt and pepper to taste, then strain, discarding the flavourings.

5 When the duck is almost ready, heat a non-stick frying pan over a medium heat. Turn off the heat under the smoker, lift out the duck and put the lid back on the smoker. Put the duck, skin-side down, in the hot frying pan and cook for 4–5 minutes. Flip the duck over, brush the skin with the honey and sprinkle over a little of the remaining lavender, then cook for a further 5 minutes. Lift out, cover with kitchen foil and leave to rest, quickly discarding the foil with the smoking ingredients.

6 Heat a non-stick frying pan until hot, add the butter and lentils and stir-fry for a few minutes until hot. Cut the duck into chunks and serve on top of the lentils, sprinkled with the orange zest strips with a little of the syrup, the chervil leaves and a pinch more lavender.

 

Revolutionary-French-Cooking1-300x418

     Daniel Galmiche
     Revolutionary French Cooking
     ISBN: 9781848990678

 

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A decadent last supper before you start that New Year diet

ChickenCasserole

Indulge yourself this weekend in a modern approach to French cooking with this Smoked Chicken, Courgette, Garlic and Rosemary Casserole from Daniel Galmiche’s Revolutionary French Cooking.

Smoked Chicken, Courgette, Garlic and Rosemary Casserole

Serves 4
Preparation time 10 minutes
Cooking time 50 minutes

100g/3 1/2 oz/ 1/2 cup basmati rice
2 tbsp green tea
2 tsp caster sugar
4 chicken legs, with thighs and drumsticks separated
20g/ 3/4 oz unsalted butter
2 tbsp sunflower oil
2 tbsp olive oil
400g/14oz courgettes, cut in half lengthways, then cut into 2.5cm/1in pieces
12 garlic cloves, unpeeled
4 tbsp sherry vinegar
500ml/17fl oz/2 cups Chicken Stock
1 rosemary sprig
1 tsp chopped rosemary leaves
sea salt and freshly ground black pepper

A steamer works perfectly as a smoker so, if you have one, do give this recipe a try. You put the smoking mix in the bottom and the chicken in the top, but do keep it on a low heat – you don’t want your smoke alarm to go off, so take it easy and don’t get too excited! The green tea will bring a lovely flavour to the chicken, which will infuse into the courgettes. It’s almost as if you’d grilled the courgettes as it recalls that wonderful, smoky scent.

  1. Put a large piece of kitchen foil, shiny-side down, in the bottom of a steamer, then put the rice, tea and sugar on the foil, cover with a steamer insert and lid and put over a medium heat for about 5 minutes until the mixture starts smoking. Quickly lift the lid and put all the chicken inside. Put the lid back on, turn the heat down to low and smoke for 5 minutes. Lift out the chicken and put on a plate to rest, wrapping the smoking ingredients in the foil and discarding them as quickly as you can.
  2. Season the chicken with salt and pepper. Put a flameproof casserole dish over a medium-high heat. Add the butter and sunflower oil and when the butter is foaming, add the chicken, skin-side down, and cook for 6–8 minutes until golden brown all over, turning occasionally. Remove from the pan and put in a bowl, cover with cling film and leave to rest.
  3. Discard the oil from the casserole dish and lightly wipe the excess away with kitchen paper, taking care not to disturb the sediment. Return the dish to a medium-low heat, add the olive oil, courgettes and garlic and cook gently for 4–5 minutes until coloured but only just tender.
  4. Move the courgettes to the sides of the pan and put the chicken pieces in the centre to reheat. Turn the heat up to medium and when you can actually hear the food starting to cook, add the sherry vinegar straight away; it should evaporate immediately. Quickly pour the stock over the top and throw in the rosemary sprig. When the stock comes to a simmer, gently wriggle the pan around a little so that nothing is stuck to the bottom, then put the lid on top without closing it completely – you just want a little gap so that condensation doesn’t create too much liquid, but not too large so that the liquid evaporates. Cook for 15 minutes.
  5. Remove the lid and discard the rosemary. Turn the heat to high and cook for a further 5 minutes, stirring to remove any caramelised bits stuck to the bottom, until the sauce is shiny and just thick enough to coat the back of the spoon. Add the chopped rosemary and season with salt and pepper to taste, then serve hot. Guests can squeeze the garlic out of the skins into the dish.

Want to try more revolutionary French recipes? Invest in Daniel Galmiche’s Revolutionary French Cooking.

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