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31/01/2008, 17:15 sweet 17 Joined on 05/08/2006 charente maritime Posts 2,045 Re: RECIPES - STARTER / MAIN / DESSERT Jen, I have a bois-charbon stove so might do it inside the oven rather than on top.  Will definitely let you know how it turns out.    Report

01/02/2008, 22:48 sweet 17 Joined on 05/08/2006 charente maritime Posts 2,045 Re: RECIPES - STARTER / MAIN / DESSERT Jen, I ate too much pintade this evening.  It did taste quite rich but I wasn't in the mood to care, having had to go to the doctor's, then to the computer repair shop, then to the supermarche, then the immobilier's and it piddled down all day.    Report

02/02/2008, 10:58 gardengirl Joined on 30/09/2007 Berkshire and 30 Posts 62 Re: RECIPES - STARTER / MAIN / DESSERT We tried a fish stew recipe last night; printed it out from several weeks ago. Having problems with computer & can't find OP. Just had to say how good it was, & so easy! I put some garlic in it as we mainly had white fish. It would seem that an endless number of variations can be made! I've not been a great fan of fish, other than fairly plainly cooked, but loved this. Thanks OP, Jo    Report

18/02/2008, 17:01 johnnyboy Joined on 14/06/2007 Posts 34 Re: RECIPES - STARTER / MAIN / DESSERT Starter - easy: Chilled. 1) Sliced Smoked Salmon. 2) King Prawns. 3) Avacado. 4) Creme Fraische & Chopped Chives. Simply arrange items 1 to 3 on plate to your own style, mix item 4 ingredients and place in ramekins to suit.Can garnish with salad/cherry toms if desired. Num, num, num!   Johnnyboy.    Report

20/02/2008, 16:56 sweet 17 Joined on 05/08/2006 charente maritime Posts 2,045 Re: RECIPES - STARTER / MAIN / DESSERT Johnnyboy That's what I call do-able!  Love it and will do it for my next dinner party for 10. Memb, if you are out there and reading this, my scones are now superb and the taste and shape fantastic (even if I say so myself).  Now how about a recipe for something else that is sweet and indulgent and knock-them-dead scrumptious and very, very fattening? Can't do up the zips, buttons, etc so I guess there is no turning back?    Report

21/02/2008, 17:36 memb Joined on 18/01/2008 S.W. Posts 237 Re: RECIPES - STARTER / MAIN / DESSERT Good news Sweet 17, keep up the good work, did'nt I say practice makes perfect!    I liked Johnnyboy's starter too.    ~~~~~~~~~~~~~~~~~~~~~~~~~~~ Don't count the years, count the memories!! ~~~~~~~~~~~~~~~~~~~~~~~~~~~    Report

27/02/2008, 15:27 Innocents Abroad Joined on 17/10/2006 South Charente Posts 122 Re: RECIPES - STARTER / MAIN / DESSERT Mains (quite easy but slightly faffy, though well worth the effort)   Monkfish with Saffron & Pernod Sauce (my version)    100g chopped shallots Large tomato – peeled, deseeded and chopped 2t oil 1t fish sauce (Nam Pla) 10mls Pernod 350g (ish) monkfish – skinned & cut into thick discs 1t oil 10g butter 100g crème fraîche Good pinch saffron – soaking in very small dish of boiling water    1.            Gently fry shallots in 2t oil until translucent and then add chopped tomato 2.            Add small amount of water, if necessary, to stop mixture from getting too dry 3.            Add fish sauce 4.            Add saffron water 5.            Add Pernod 6.            Cook for few minutes more to ‘cook out’ the alcohol then turn off the heat. 7.            Blitz the mixture, adding a little more water if necessary, to a thickish sauce 8.            Return the sauce to the original frying pan. 9.            In different pan quickly fry the monkfish in hot pan containing 1t oil and butter – until just cooked (3 – 4 mins) 10.       Water will run from the fish which can be used to deglaze the pan 11.       Towards the end of cooking the fish put the sauce back on low heat 12.       Remove fish and keep warm (this will help drain away any further water) 13.       Add crème fraîche to sauce and stir and then transfer the sauce to the fish frying pan, which should still be on a low heat.  Combine well. 14.       Add the fish, discarding any further water, which may have drained off, and quickly combine with the sauce. 15.       Serve straight away  (We usually have it with steamed basmati rice)   Enjoy!   Still crazy ... after all these years    Report

29/02/2008, 10:57 Goodychops Joined on 29/02/2008 Posts 1 DESERT I can just about make a croque monsieur so have avoided french deserts like the plague! But... I've been subscribing to a load of podcasts on iTunes and there's on on there just now called The Ratatouille Guide to French Cuisine and it's hosted by a French TV chef. It's got a load of french deserts on it. Delicieux! If you type out the name in the search bar you'll find it easily. Xx    Report

05/03/2008, 14:38 suzy Joined on 02/06/2006 west midlands Posts 50 Re: RECIPES - STARTER / MAIN / DESSERT Sweet 17 How about my Mum's recipe called Cardinal's Cloak (so called because of the colours ) Put a thickish layer of raspberries (fresh, tinned or frozen) in the bottom of a glass dish, then top with mixture of greek yog and double cream, finally top with demarara sugar (about 1/4 inch thick)  You can do it it individual glasses or a large glass dish.  then leave at least 24 hours in the fridge until the sugar has melted.  It looks very pretty with it's layers, tastes divine and with all that cream and sugar is quite fattening I guess ! Enjoy !   Sue    Report

15/03/2008, 18:24 sweet 17 Joined on 05/08/2006 charente maritime Posts 2,045 Re: RECIPES - STARTER / MAIN / DESSERT Been back to the "old country" and looking in for the first time in a coupla weeks.  Thanks for further suggestions, folks. Suzy, Cardinal's Cloak it is for the next meal for friends.  Yum, yum.  It's OK, just bought jeans, shorts, etc back in Blighty for the summer (in France) and, guess what, have bought everything one to two sizes BIGGER!      Report

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France Forum » French Culture » French Food and... » RECIPES - STARTER / MAIN / DESSERT

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