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French Bistro Cooking Together with Marc Mole – Salad of Scallops, Chicken in Normandy Sauce.

Cooking Together French Bistro Recipes

Our cooking together cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your class and are ready to recreate the dishes again.

We Cooked:

  1. Starter: Salad of Scallops with Green Beans
  2. Main: Chicken in Normande Sauce
  3. Dessert: Click here for a link to the Food Sorcery favourites

Starter – Salad of Scallops with Green Beans

Ingredients: Serves 2

  • 80g Thin French green beans trimmed
  • 80g courgette
  • 2 each small heads of chicory yellow or red, trimmed
  • 1 shallots, very finely chopped
  • ¼ tsp caster sugar
  • ½ tbsp sherry or balsamic vinegar
  • 2 tbsp walnuts oil
  • 5 fresh cleaned scallops, with or without coral. (optional for vegetarian King Oyster Mushroom)
  • 1 tbsp olive or rapeseed oil
  • good handful of pea shoots
  • 30g whole hazelnuts, toasted lightly and roughly chopped
  • Salt and black pepper
  •  

Method

  • Bring a pan of salted water to a boil, add the green beans and cook them for 4 minutes until they are tender but still with a bite. Drain the beans and refresh them in cold water to stop the cooking. Pull them apart lengthways, then put them in a bowl.
  • Slice Courgettes into quarters and sautée in a pan with vegetable oil salt and pepper until both sides are coloured.
  • Cut the chicory in half lengthways and then slice them thinly on the diagonal. Add them to the bowl with the green beans. 

For the Dressing:

  • Mix the shallots with the sugar, vinegar and 2 tablespoons of the walnut oil and season with salt and pepper. Pour this mixture over the cooked beans and chicory and set aside.

For the scallops or the vegetarian option (King Oyster mushroom)

  1. Slice the scallops or king oyster in half horizontally to make discs and pat them dry, then season with salt and pepper. reserve any corals.
  2. In a large non-stick frying pan, heat the olive or rapeseed oil over a moderately high heat until hot but not smoking. Saute the scallops (king oyster) until golden- up to a minute on each side,  if your frying pan is not big enough cook the scallops by batches . Quickly cook the corals (if you have it) in the same way.
  3. Divide the dressed beans and chicory between the plates and scatter over the pea shoots. Top each plates with the scallops discs and couple of corals if you have them.
  4. Sprinkle over the chopped hazelnuts and drizzle over the remaining walnut oil. Season with more black pepper, then serve

Main – Chicken Supreme in Normande Sauce

Ingredients: Serves 2

  • 2 Shallots 
  • 50g Button Mushrooms
  • 40ml Calvados or Brandy 
  • 30ml White Wine 
  • 100ml Cream (100ml per pairs + chef)
  • 150g Butter
  • 1 tbsp Oil (14ml)

Method

  • Dice the shallots and finely slice the mushrooms.
  • In a pan cook the shallots and mushrooms with 25g of the butter, colour slightly then add in the calvados and burn off the alcohol.
  • Reduce the liquid then add in the white wine and reduce again for about 10 minutes. Pour in the cream and reduce by about half or for about 10 minutes.

For the Chicken:

  • 2 chicken supreme (or cauliflower steak)
  • 100g of small baby potatoes
  • 100g of french beans

For the Garlic butter (Roasted potato): (prep before hand)

  • 50g unsalted butter (the butter will need to be soft)
  • 2 each garlic cloves
  • fresh parsley

Method for the chicken

  • Salt and pepper both side (skin and flesh)
    Take a sauté pan add some oil is and pre heat the pan on the stove.
    Put the chicken breast skin side in the pan sear the skin untill golden brown then turn the breast flesh side cook it for 3 min then transfer the meat into a tray and put it in the oven at a pre heat temperature of 190C for ~20 minutes

Method for vegetables:

  • The potatoes need to be cut in half longwise put on a tray and be seasoned with salt and pepper
  • Add some garlic butter and some vegetable oil to avoid the butter to burn to much 
  • Place the tray in the preheat oven for 20 minutes or till it cooked

For the french beans:

  • Clear the ends of the French Bean
  • Take a small saucepan add some water and salt and bring to a boil
  • Add the French beans in boiling water and cook them for 10 minutes taste one after 5 min it need to be cooked but still have some bites
  • since it in cold water and reserve it 
  • When you are ready to plate, use the pan you cooked the chicken or the vegetarian option add some butter and veg oil, place it on high heat, toss the French bean into and reheat it with some chopped fresh parsley.

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We Hope You Enjoyed The Class

If you have any feedback about the class or questions for chef please do get in touch. Email: lovetocook@foodsorcery.co.uk

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