French with Nicole

A strong influence from its neighbouring country, Belgium and in particular Flemish , is easily  noticeable in many recipes from the Pas de Calais (northern  France). The ham and chicory gratin is a great alternative for a tasty supper. Serves 4 Prep and cooking time about 35 minutes Ingredients 4 slices of ham 8 endives (chicory) 100 g of grated gruyere cheese 75 cl of milk 80 g butter 50 g flour 50 g breadcrumbs A good pinch of grated nutmeg salt pepper Method Remove the withered leaves and the curly tip from the chicory (which concentrates a lot of bitterness). With a sharp knife, dig out the centre of the chicory’s base, rinse them under cold water, pat them dry with kitchen towel and cut them into two halves lengthways. Heat 10 g of butter in a frying pan, arrange the first 8 endive halves, cut side down. Brown them over a medium heat for about 5 minutes, remove and keep warm. Return 10 g of butter to the

The bûche de Noël is the traditional desert in France to complete a meal during the festive period. Not a Christmas pudding in sight but a beautiful combination of light sponge and whipped cream (or crème patissière depending on the recipe) decorated to look like a log. In England, it is known as Yule log or Christmas log. Originally, the Yule log was an actual log especially selected to burn on the hearth on Christmas day. Although initially, the bûche de Noël was chocolate flavoured , it   is now available in every imaginable flavours, ranging from chestnut, to chocolate, pistachio, berry, mocha etc… Click on   raymondblanc.com/recipes/buche-de-noel-recipe/ , for Raymond Blanc's recipe with candied chestnut. A culinary challenge but well worth it !  

  Flammekueche comes from Alsace in eastern France, on the German border. In my previous blog, l'Alsace , we discovered that the boarder has shifted several times between France and Germany. As a result, Alsace has developed a unique identity, with its own language and specialities including dishes such as choucroute garnie , (sauerkraut), Munster cheese and Flammekueche amongst others, The name translates literally as “flame cake,” but flammekueche neither is a cake, nor is it flamed! The tart is actually a cross between a savoury tart and a pizza, a thin sheet of unleavened dough spread generously with crème fraîche, and sprinkled with slivered onions and bacon. The result is a delicious crisp-chewy crust topped with tangy cream, and salty smoky pork.   Serves 4 as a main course Serves up to 12 as a snack Cooking time: 10 to 12 minutes   INGREDIENTS   For the dough    250g/9oz plain flour, sifted, plus extra for dusting     ½ tsp salt     150ml/5fl oz tep

This classic dish originates from the French Basque region. The chicken is slowly pot roasted in a pepper sauce called piperade , made from melted red and green peppers, shallots, garlic and tomatoes. Serve the Poulet Basquaise with a side dish of sauté potatoes or boiled rice . Serves 4 Cooking time: 50 minutes Ingredients 1.5 kg whole chicken (free range and corn-fed if you can) 6 tbsp. olive oil 3 banana shallots, finely sliced 2 gloves of garlic, finely sliced 1 large red pepper, finely sliced 1 large green pepper, finely sliced 1 bay leaf 4 sprigs of thyme Pinch of caster sugar 50 ml of brandy 100 ml white wine 1kg fresh plum tomatoes, roughly chopped (or a tin) 100gr Bayonne ham, finely sliced (or Serrano ham or similar) Salt and pepper    Method ·         Pre-heat your oven to 200°C/400°F/Gas Mark 6. Start by butchering the chicken into 8 pieces: 2 wings, 2 breasts, 2 legs and 2 thighs. Cut the breasts into 2 pieces. ·        To prepare th

Vendanges is the term used in France to identify the grape-picking season. Nearly every region in France produces wine, ranging from small local personal holdings to some of the world’s most acclaimed labels. In French, les vendanges is an activity that gets the entire community involved, particularly in areas where it is still carried out entirely by hand. Some harvests have introduced some machinery, but it still requires a reasonable-sized workforce. Harvesting is physically demanding, back- breaking and often done in challenging weather. Despite this, it is hugely rewarding. Every year, thousands of people across France volunteer to participate in the wine harvest, often in return for a meal and a place to sleep rather than a wage. Depending on the size of the vignoble (the vineyard), it can take up to two weeks to handpick all the grapes.  I still vividly remember the happy days spent grape picking at my father's smallholding. The day was punctuated by sociable pauses where

Recipe © Raymond Blanc / Photograph © Chris Terry This dish is best eaten while it’s still warm but can easily be made in advance and served cold. You can add your own twist to this recipe by adding your favourite vegetables, spices, smoked fish or cooked chicken. The Saint Agur   blue cheese gives a savoury note to the frittata and a little sharpness, making the whole dish balanced and delicious. Preparation time: 10 minutes Cooking time: 35 minutes Serves 6 Ingredients 400g Jersey Royal potatoes, quartered 1 red onion, diced 1 clove garlic, finely chopped 3 tbsp olive oil 2 bay leaves 1 sprig thyme 1 sprig rosemary 1 pinch smoked paprika 1 pinch sea salt 120g chorizo, cut into small dice 100g  roasted red pepper, 1cm dice 150g Saint Agur blue cheese, 1cm dice 80g spinach, chopped 8 eggs, whisked Method Preheat the oven to 170ºC. In a medium 20cm non-stick ovenproof sauté pan with a lid, on a medium heat, sweat the potatoes, onion and garlic in the oil with the bay leaf, thyme, rosema