Beef Bourguignon

This French classic still very much has a place in the modern kitchen. That place namely being like it was today, freezing cold outside and you wanting something really heavy to warm you from the inside out.

I cooked this dish in a saucepan but it can also be done in a casserole dish and in the oven – if you are cooking it in an oven you would want to cook it at 140C

Poulet à l'estragon (Chicken with Tarragon)

Group D:  France

I do love French cuisine and have cooked many French Recipes already. This time around I wanted something quick & simple that can become part of my weekly menu as I have found up until now that most of my French recipes are all weekend activities.

The below recipe was passionately explained to me by a French friend of mine and after cooking & eating it I can 100% advise this recipe to anyone. It is delicious, easy to make and done in super quick time. Basically by the time your rice is cooked you are ready to eat.

Seafood Quiche

To Quiche or not to Quiche that is the question. I got to say that Quiches have become a real addiction of mine recently so much so that I even created a Quiche label here at Food Devil.

Next up for myself was to try a Seafood Quiche. The below recipe can handle prawns, lobster or crab meat. Myself I used crab meat this time and it really worked a treat.

Fish au Gratin

I really love this recipe, so many things going all which all result in some amazing flavours.

You will start off my poaching your fish in milk. Once the fish is cooked you will drain the liquid and make a roux of butter & flour and slowly mix back in your warm milk mixture. This will thicken everything up into a sauce and by adding back the cooked fish, cream, wine, gruyere cheese & mustard you will give that sauce a real kick of flavour. Finish off under a hot grill with breadcrumbs & gruyere on top.

Pure Genius!

Tartiflette

The French most certainly know how to cook & if I was to undertake any type of cooking course it would most definitely be in French Cuisine. 
So it really excites me when I come onto a French classic that I was not aware of before. The Tartiflette has its origins in the French Alps & when you eat it you can certainly see why. The Crème Fraiche & Wine combined with your cooked potato with the mixture of melted Reblochon Cheese on top is very delicious. The one thing I have learned on this recipe is that it needs Reblochon….so seek the cheese out and try it…..you will not be disappointed

French Onion Soup

This old favourite is very simple to make. You will naturally caramelize your onions & then cook in beef stock before adding a toasted baguette and gooey cheese. I like to use up to 3 different types of onions to give the soup extra taste & flavour.

Potato Gratin

Potato Gratins are always a personal favourite of mine. But I never quite knew how to make the perfect one…normally I would par-boil my potatoes, then finely slice them and place the cream sauce in the middle of the dish with more potatoes & cheese on top. It solved the gratin fix but I was not really happy with my efforts.

It all changed when I found this recipe. With this recipe the potato will cook in an even amount of cream & milk with a whole onion & some crushed garlic for flavour. The simplicity of the dish is in allowing the natural flavours to release while you cook them in a saucepan, before transferring to the oven to brown.

I like to use as many combinations of grated cheese as I have in my fridge on top to compliment all the flavours within the gratin.