How to succeed in making sabayon (syllabub)

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A sabayon is a delicious and delicate preparation based on egg yolks and sugar, with a liquid added (wine, alcohol, fruit juice, etc), which is then whipped in a bain-marie until it is both light and smooth. Usually sabayon is sweet (syllabub), but you can make it savoury, in which case there is...
924K 54 18 min. November 12^th 2017

How to slow cook meat

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By cooking meat slowly with no added fat, it will become very tender - almost melt-in-the-mouth - and can be cut with a fork.
158K5 4 hours 45 min. November 6^th 2011

Marchand de vin sauce

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The rich "marchand de vin" sauce, made with red wine and shallot, is a classic accompaniment for meats that is traditionally made in the roasting tin or dish. This is a simplified version that can be made while the meat is cooking, even beforehand, so there is no risk of it going cold.
258K4.1 34 min. May 31^th 2012

Oaty walnut cake

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This is a moist-textured walnut cake with rolled oats, but the real secret comes from dry-roasting the nuts before adding them to the mixture.
79K 15 2 hours 34 min. April 19^th 2015

Roasted Cauliflower

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Roasting cauliflower in the oven is a delicious way to enjoy the vegetable: golden-brown on the outside and melt-in-the-mouth inside. In this recipe, the cauliflower is blanched first, then brushed with herb butter before roasting in the oven.
66K5 1 hour 12 min. March 27^th 2016

Toasted-flour biscuits

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This is a surprising biscuit recipe, in which the flour is not added in its normal state, but gently toasted beforehand in the oven. This light dry-roasting changes the taste considerably, giving these biscuits notes of honey, coffee and even spices. Their distinctive flavour goes very well with...
51K4.5 2 hours 43 min. September 11^th 2018

Roast pork with sage, cooked in a bag.

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Pork goes particularly well with sage (true for white meats in general), but in this recipe, we'll bring out these flavours to the full by slow-cooking in a bag. The pork roasting joint is simply salted and peppered before being put in the bag and cooked for hours at low temperature. The delicious...
73K4.6 3 hours 56 min. December 30^th 2019

Roast beef "like they do it in Santa Fe"

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For this delicious roast, the beef joint is seared all over, then wrapped in slices of grilled (broiled) bacon before the final long, slow roasting in a bag with aromatic ingredients (bayleaf, shallots, carrot, thyme and chilli). Cooked this way, the meat will be well done on the outside, meltingly...
59K4.5 5 hours 39 min. July 30^th 2017

Pork roast with herbs

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A succulent joint of pork, slow-roasted with herbs and served with baby potatoes cooked in the meat juices.
56K 4 hours 37 min. January 16^th 2019

Roast in the bag pork with fondant vegetables.

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Roasting "in the bag" is a simple but long method. The meat is sealed in a bag and cooked slowly at moderate temperature, keeping it very tender and with an amazing flavour. Meat cooked like this produces delicious juicies without adding anything else. These can be used to cook vegetables to a...
100K4 5 hours 43 min. April 12^th 2020

Roast potatoes "à la provençale"

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These roast potatoes with echoes of Provence are cooked in 2 stages: boiled first, then finished in the oven until golden and crisp. They can be served on their own, to accompany meat, or simply with a good green salad.
29K 1 hour 45 min. September 12^th 2021

Hay-baked poultry

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Cooking poultry in hay may seem strange, but it is a very simple method. The bird is just seasoned and cooked slowly for a long time with a large bunch of hay. During the slow cooking the poultry takes on the flavour of the hay, with its mix of grassy herbal and floral notes. This recipe is inspired...
18K 4 hours 21 min. October 13^th 2021

Ham "friand" pie

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A "friand" (the word means "fond"!) is a sort of French pasty. This pie-style version has two layers of puff pastry filled with a mixture of cheese, ham and bechamel sauce.
83K4.2 1 hour 5 min. September 8^th 2018

Chocolate mousse with hazelnuts

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Here is a marvellous new chocolate mousse recipe that will delight real chocoholics. This is a rich, gourmet version, though not over-sweet and with the added crunchy texture of toasted hazelnuts. You'll love this one!
47K5 55 min. November 26^th 2017

Involtini-Style Filet Mignon

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This filet mignon of pork is split, rather like an involtini, and stuffed with grilled bacon, parsley and cheese.
57K3.8 52 min. April 15^th 2018

Veal Chop With Assortment of Vegetables

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The veal chop in this recipe is cooked in two stages: flash fried first to brown it all over, then gently roasted in the oven. The chop is served with an assortment of vegetables, first lightly boiled, then reheated in the "jus" (cooking juices).
61K5 2 hours 27 min. November 18^th 2015

Stuffed cabbage leaves

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The French classic "chou farci" is made with large green cabbage leaves which are blanched before being rolled into parcels around a sausage meat and cheese filling, then baked in the oven.
208K5 1 hour 23 min. February 1^st 2015

Seven-hour lamb

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Seven-hour lamb is a good old country recipe and very simple. There's really not much to do, just long, slow cooking and the result is always amazing: the lamb is so tender it can be cut with a fork.
222K3.9 7 hours 33 min. April 20^th 2014

Larded pork tenderloin

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Tenderloin of pork stuffed with mustard and parsley, then wrapped in thin slices of bacon and oven roasted.
234K 14.7 1 hour 28 min. November 3^rd 2011

How to cook red meat properly

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Cooking red meat well is not as simple as it might seem. Even if you start with high quality meat, with poor cooking it can become dry and tough. Here's a way that will guarantee you a perfect result.
463K2.7 1 hour 24 min. October 13^th 2010

Films and papers in the kitchen

Various papers and plastic films used in cooking .
570K 93.6 August 29^th 2023

Making the most of seeds: Dry roasting

In cooking, and particularly in baking, there are a lot of seeds we can use, such as linseed, sesame, poppy, etc. Usually, recipes simply say to add them just as they are to the mixture or dough. To make a seeded loaf, for example, prepare a plain bread dough as usual, then, towards the end of...
56K4.0 January 30^th 2015

Roasting spices

If you like your food a little, or a lot, spicy, you'll no doubt have a jar or sachets of mixed spices in your cupboards from which to draw when preparing a dish. I'm thinking, for example, of curries, chili and couscous, all of which fill the kitchen, and sometimes far beyond...
5,5644.9 October 30^th 2020

Maillard reactions

This subject cropped up recently in a discussion with my three charming nieces; do you know what Maillard reactions are? With a name like that, they could well be some principle in mechanics, but in fact the term applies to something much closer to all of us: it's what gives food more flavour...
32K4 January 28^th 2015