Holycross School Cookery Day – French Recipes
Our 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 meals at home.
You Cooked:
Chicken Basquaise
Lyonnaise Potatoes
Chocolate Fondant
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Chicken basquaise
Ingredients: serves 3
- – 3x chicken breast, butterflied
- – 1x small white onion, sliced
- – 1x small red onion, sliced
- – 2 cloves of garlic, minced
- – 100ml dry red wine
- – 1tsp of Demerara sugar
- – a sprig of lemon thyme
- – 2x sage leaf
- – 1x 400g tin of chopped tomatoes
- – 2 plum tomatoes, roughly chopped
- – 1x red pepper, de-seeded and sliced
- – 1x small courgette, diced
- – 2tbsp of sunflower oil
- – salt and pepper to taste
Method:
- Preheat the oven to 190C.
- Place a large non-stick pan over medium heat and add splash of oil, rub another splash over the chicken and season well with salt and pepper.
- Pan-fry the chicken until golden brown on both sides and remove from the pan to rest, don’t worry if it’s not cooked through at this stage.
- Add another bit of oil into the same pan and sauté the onion for 5 minutes, followed by garlic.
- Next, we saute the pepper and courgette, this will take another 3 minutes.Â
- Splash the wine and sugar into the pan and reduce down until almost gone, both, fresh and tinned tomatoes are next in the pan.
- Bring the sauce to simmer, add sage and thyme, season with salt and pepper.
- Place rested chicken on top of the sauce and bake in the oven oven for at least 15 minutes, or until the chicken is cooked thoroughly.
- Serve with crusty bread.
Lyonnaise Potatoes
Ingredients: serves 3
- – 400g of par-boiled and cooled down new potatoes, sliced
- – vegetable oil
- – salt and pepper to taste
- – 2 medium white onions, finely sliced
- – 100g of grated gruyere cheese
- – a few sprigs of lemon thyme
- – 2 cloves of garlic, crushed and chopped
- – handful of chopped parsley
Method:
- Preheat the oven to 190C.
- Place an oven proof and non-stick pan on medium-high heat and add a splash of oil.
- Saute sliced potatoes until golden brown on both sides.
- Move to one side of the pan, add an extra splash of oil to an empty part of the pan and sauce the onions, thyme and garlic until caramelised.
- Toss together and season well with salt and pepper.
- Sprinkle cheese on top and put in the oven to melt, this will take roughly 5 minutes.
- Sprinkle with chopped parsley or some other herbs and serve immediately.Â
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Petit Pain (extra recipe)
Ingredients: serves 3
- –350ml of warm water (might need a little bit more, depending on the strength of your flour)
2tbsp of extra virgin olive oil
600g strong white bread flour (plus extra for dusting)
1tbsp of caster sugar
1tsp of fine saltÂ
- 1tsp of fast-action dry yeast
- 50g of melted butter
- 150g of grated gruyere cheese
Method:
Pour the water into a mixing bowl, stir in the yeast until dissolved.Â
Add the oil, flour, sugar and salt, mix everything and form a quite firm dough, adding more water if too dry, more flour if too wet.
Leave for 10 minutes covered before kneading it until smooth.
Transfer into a floured bowl, cover and leave to proof for 60 minutes.
Divide the dough into 18 equal pieces and shape into small balls, place onto a lined baking tray and let it prrof again for 10 minutes
Preheat the oven to 190C, bake the mini dough balls for 12 minutes, remove from the oven, brush wilt melted butter and press a dollop of grated cheese into the top of each bread roll.
Bake for additional 5 minutes or until cheese has melted.
Serve hot or cold.Â
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Chocolate fondant
Ingredients: serves 4
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- 100g of caster sugar
- 100g of dark 70% chocolateÂ
- 100g of unsalted butter plus extra for ramekins
- 100g Plain Flour
- 2 eggs and 2 egg yolks
- 1tbsp of cocoa powder for ramekins
Method:
- Preheat the oven to 190ËšC/170ËšC fan/Gas 5.
- Grease 4 ramekins with butter.
- Dust inside of ramekins with cocoa powder.
- Put the butter and chocolate into a large heatproof bowl set over a pan of gently simmering water (don’t let the bottom of the bowl touch the water underneath) and leave until melted, stirring occasionally.
- Remove from the heat, sift over the flour and then whisk it in.
- In a separate bowl, whisk together the eggs, egg yolks and sugar until combined, then whisk this into the chocolate mixture, until smooth and well combined.
- Pour the chocolate mixture into the ramekins.
- Leave to set in fridge for minimum 20minutes but can be overnight.
- Bake for 12 minutes – the fondants are ready when you shake each one gently and only the middle moves a little.
- Remove from the oven, and gently loosen the edge.
- Carefully invert each fondant onto a plate, serve with ice-cream.
We hope you enjoyed the class!
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