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French Cooking Together – Recipes

French Cooking Together Recipes

Our cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your evening and are ready to recreate the meals at home.

We Cooked:

Scallop Grenobloise

Ingredients: Serves 4

  • 1 lemon
  • 16 scallops, shelled
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil 
  • 50g butter, cut into cubes
  • 2 tablespoons capers, drained
  • 1 medium jalapeño minced
  • 2 tablespoons finely chopped fresh flat-leaf parsley

Method

  1. Peel and slice your lemon into pip-free segments of lemon flesh.  Alternatively you can squeeze the juice directly into the butter mixture in step 3

  2. Sprinkle scallops evenly with half the salt and black pepper. Heat oil in a large nonstick pan on medium-high heat. Add scallops; cook until well seared and golden brown on bottoms, about 3 minutes. Flip scallops; cook until just opaque throughout, 2 to 3 minutes. Transfer scallops to a plate, and cover with foil to keep warm. Wipe pan clean.

  3. Add butter to pan and melt. Add capers and jalapeño; cook, stirring until sizzling and fragrant, about 1 minute. Stir in lemon segments, parsley, remaining salt, and black pepper. Spoon mixture over scallops. Serve immediately.

 

Duck Breast Cassoulet

Ingredients: Serves 6

  • 6 duck breasts – skin on
  • 1 tbsp vegetable oil
  • 200g bacon lardons or chorizo chunks
  • onions, finely chopped
  • celery sticks, finely chopped
  • garlic cloves, crushed
  • 1 tbsp smoked paprika
  • ½ bunch of thyme, leaves picked and roughly chopped
  • 200ml white wine
  • 400g can chopped tomatoes
  • 200ml chicken or veg stock 
  • 400g can butter beans, drained and rinsed
  • 400g can haricot beans, drained and rinsed
  • 1 tbsp caster sugar
  • 1 tbsp red wine vinegar

Method

Heat the oil in a large frying pan over a high heat and brown the sausages on each side – you don’t have to cook them all the way through. Set aside on a plate. Put the lardons, onion and celery in the pan and cook over a medium heat for 8-10 mins until the onion is translucent and the lardons crisp. Stir in the garlic, paprika and thyme, and fry for 3 mins.

Pour in the wine and simmer until reduced by half, around 5-10 mins. Tip in the chopped tomatoes, stock, both lots of beans, the sugar and vinegar. Stir until combined and bring to the boil and leave to simmer.

Pan fry your duck breasts – Heavily season the skin of the duck breast and place in a heavy pan on a medium heat for at least 10 minutes until the skin is completely rendered turn only when the skin is golden and crispy, cook for a further 2 minutes remove from pan and allow to rest until serving.  You can pop this in the oven to avoid smoking out your kitchen.

  

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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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