Paella. A Spanish classic made French.

The best paella I’ve ever eaten was created at a seaside bistro on the coast in Barcelona. I’m not sure whether it was the paella that was good, or the location, or that we had been living in London for the 6 months prior, and this was the first time we’d seen the sea in that long.

Either way, it was delicious.  And memorable.

Paella always sounds far more difficult to make than it actually is. Ideally you would have a wood fire to cook over, a proper paella pan and a gorgeous Spanish man helping you out, but you can still produce passable version without any of the above.

In this version I’ve used L’Authentique’s chicken confit and fresh chorizo. So this paella has a slightly French spin. The absence of seafood gives it a heartier feel, perfect for these chilly winter nights.

CHICKEN AND CHORIZO PAELLA

2017-07-17 11.01.55 v1.jpg2 whole legs chicken confit
2 tablespoons olive oil
4 fresh chorizo sausages
1 red onion, finely chopped
1 whole green capsicum, deseeded and sliced
1 whole red capsicum, deseeded and sliced
4 cloves garlic, finely chopped
1 1/2 cups casparella or abrorio rice (or other short grain)
6 cups chicken stock (1.5 litres)
2 teaspoons smoked paprika
Pinch saffron threads
Zest and juice of a lemon
salt/pepper to taste
Fresh chopped parsley to serve

  1. Scrape the excess fat off the chicken confit. Remove skin and discard. Shred chicken and set aside.
  2. Heat a paella pan or a large heavy fry pan over a moderate/high heat. Add olive oil and fry sausages until brown and cooked through. Set aside.
  3. Reheat fry pan over low heat and add onion, capsicum and garlic. Cook, stirring, until vegetables have softened.
  4. Sprinkle over rice and stir to combine. Pour over chicken stock and add paprika and saffron.
  5. Slice chorizo and arrange with shredded chicken over the paella. Bring to the boil, then reduce heat and cook, slowly, until all the stock is absorbed by the rice.
  6. When the rice is cooked, season with salt and pepper and sprinkle over parsley.
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The other red meat: duck confit

Confit is incredibly versatile. It’s like a lux rotisserie chicken or barbecue duck, you can reheat it in whichever form you choose and serve. No hassle, no time spent, the cooking part has already been done. You just need to put the finishing touches on it to make it a deliciously decadent meal.

This recipe though, uses confit in it’s most simple form. Simply reheating the duck in a hot pan until the skin is crisp, and pairing it with wilted red cabbage and red wine jus. Make it even easier on yourself by finding a good quality ready made jus.

It looks fancy, but is just too easy.

L’AUTHENTIQUE CONFIT DUCK WITH BRAISED RED CABBAGE AND RED WINE JUS
Serves 42017-07-17 12.48.12 v1.jpg

20g butter
1 tablespoon oil
4 rashers streaky bacon, chopped
1 onion, finely diced
1/2 red cabbage, finely sliced
1/4 cup brandy
1/2 cup water
1/4 cup cider vinegar
2 tablespoons brown sugar
Salt/pepper

250ml good quality red wine jus

4 x L’Authentique Confit Duck Legs

  1. Heat the butter and oil in a large heavy based pan over a medium heat.
  2. Add the bacon and cook until crisp
  3. Reduce the heat and add the onion. Cook stirring until the onion has softened
  4. Add the brandy, increase the heat and allow to bubble up (you can flame it if you’re feeling brave!!)
  5. Tip in the cabbage and stir to combine. Pour over the water, reduce the heat to simmer, cover and cook for 20 minutes
  6. Pour over the cider vinegar and stir through the brown sugar. Cook for another 15 minutes.
  7. While the cabbage is cooking, heat a frying pan over a high heat and cook the duck (having removed excess fat) until the skin is crisp and the duck heated through. Heat the jus to the manufacturer’s instructions.
  8. Serve the duck with the cabbage and jus, with crisp roast potatoes alongside.

 

Decadently French: Confit chicken

Only the French could make something as pedestrian as chicken decadently delicious.

Confit is a traditional way of preserving meats, primarily, by slow cooking in fat, then packing cooked meats and fat in a sealed container to the meats keeps for months instead of days.

So far, so pragmatic.

The thing is, they don’t just use any old fat. They use duck fat. And holy hell is it delicious! The flavour of the duck goes deep into the chicken, making it a country mile from your common or garden slow cooked chook.

My lovely friends at L’Authentique have developed their own confit range, which includes a truly delectable chicken. I’ve given you two ways to use the confit below: the first, a traditional confit leg with duck fat roast potatoes; the second, a confit risotto.

Deliciously decadent.

CONFIT CHICKEN WITH DUCK FAT ROAST POTATOES
Serves 42017-06-15 16.33.58 v1

4 confit chicken legs
4 large agria potatoes
Green salad to serve

  1. Remove chicken from the packet, keeping aside duck fat and chicken stock
  2. Heat the oven to 210°C
  3. Peel potatoes and chop into either chips or 4cm chunks, whichever you prefer
  4. Place potatoes in a saucepan, cover with water and salt liberally. Bring to the boil and cook for 5 minutes. Drain and allow to dry slightly.
  5. Take 4 tablespoons of duck fat and heat in a roasting dish. When the fat is melted and hot, toss the partially cooked  potatoes in the fat and then put into the oven for 30 minutes or until potatoes are golden brown and crisp, turning occasionally during cooking.
  6. Heat another tablespoon of duck fat in a large frying pan over a medium heat. When hot, add the chicken legs and cook until skin is browned and crisp (about 10 minutes). Turn over and repeat on the other side.
  7. Serve one chicken leg per person with roast potatoes and salad on the side.

 

CONFIT CHICKEN AND MUSHROOM RISOTTO
Serves 4

2017-06-16 09.35.36 v12 tablespoons oil or duck fat
4 rashers bacon
1 onion, finely chopped
2 sticks celery, finely diced
2 cloves garlic, finely chopped
1 tablespoon fresh thyme leaves
350g abrorio rice
¼ cup white wine
1.5 litre chicken stock
200g mushrooms, sliced
2 confit chicken legs, bones removed and meat shredded
A knob of butter
Salt/pepper to taste
1 cup grated parmesan
Bunch parsley, leaves chopped

  1. Bring stock to a simmer in a large pan over a medium heat
  2. Meanwhile, heat oil or fat in another large heavy based casserole dish
  3. Add bacon and cook until crisp and well browned
  4. Add onion, celery, garlic and thyme and cook until onion is soft and translucent
  5. Sprinkle over rice and stir to combine, until rice grains are coated in oil and glistening.
  6. Pour over wine and bring to the boil, stirring constantly.
  7. When wine is almost absorbed, begin adding stock, one ladle at a time until rice is creamy and al dente (the final risotto should be fairly liquid). Stir throughout the process.
  8. Halfway through cooking the risotto, add the mushrooms and stir to combine.
  9. Once the rice is cooked to your liking, turn off the heat, add the chicken and butter and stir.
  10. Season to taste, and stir through parsley just prior to serving.

One for the kids: chicken meatballs and alphabet soup

I have a confession to make. I generally cook for myself. I cook the things that I like to eat, with little regard for whether others will like it or not.

By “others” I don’t mean my immediate family. Of course I think about what they like. If I didn’t feed them food they appreciate, I’d never hear the end of it! I cook to avoid complaints from my husband and children. Which sounds terrible.

That means that most of what I cook is now food for adults. My children at 12 and 13, eat most of what my husband and I eat. The notable exception being anything with too many vegetables in it, in the case of my 12 year old son.

So this week, I decided to be less selfish. To think about those of you that may have children younger than mine.

There’s two things I know to be true:

  1. Every child likes L’Authentique Chicken Chipolatas or Chicken and Bacon sausages.
  2. Every child likes alphabet soup.

What’s not to like about pasta shaped like letters, creamy tomato soup, and real chicken sausages with no nasties? Good for parents and kids.

L’AUTHENTIQUE CHICKEN MEATBALLS WITH ALPHABET SOUP
Serves: 4-6 (depending on size of child and hunger)2017-06-28 11.04.46 v1

2 tablespoons olive oil
1 onion, finely chopped
1 carrot, finely diced
2 sticks celery, finely diced
2 x 400g tins crushed tomatoes
2 cups chicken stock
1/2 cup alphabet pasta
1/4 cup cream
Salt and pepper to taste

6 L’Authentique chicken chipolatas or chicken and bacon sausages

  1. Heat oil in a large pot over a medium heat. Add onion, carrot and celery and cook, stirring until vegetables are soft.
  2. Pour over tinned tomatoes, stir to combine and cook until tomatoes are thick and reduced to mush, and liquid almost all gone.
  3. Add chicken stock, stir to combine, bring to the boil, reduce heat and simmer for 15 minutes.
  4. Meanwhile, cook pasta to manufacturer’s instructions. Drain, refresh with cold water, and set aside.
  5. When soup is cooked, blend until very smooth (you may need to push through a sieve). Adjust seasonings to suit your children, then add cream and stir to combine.
  6. Remove skin from sausages. Roll each sausage into three small meatballs. Heat oil in a fry pan over a medium/high heat and cook the meatballs in batches until golden brown and cooked thoroughly.
  7. To serve, ladle soup into bowls with pasta. Top with as many meatballs as your children can eat!

 

A cassoulet with shortcuts.

Cassoulet is a French classic dish. So important in certain parts of France that there’s even a society in the dishes honour, the Academie Universelle du Cassoulet, which determines whether your cassoulet is truly authentic (they have some fetching costumes to boot).

Cassoulet is a casserole of sorts made from white beans, and various meats, both cured and fresh, depending on the area you find yourself in. It’s peasant food at it’s best, slow cooked and hearty, perfect for a cold winter’s night.

I have made a version of the real thing before, which took the better part of a weekend to prepare and fed a small army of people. It was delicious, but not the most practical dish to make on a school night for your family.

So I’ve messed with it. Reduced the variety of meat products, used canned beans and therefore the cooking time.

And of course, featured L’Authentique’s amazingly authentic Toulouse sausages, without which this would not be a cassoulet at all, just beans.

SHORT CUT CASSOULET STYLE BEANS WITH TOULOUSE SAUSAGES

2017-06-23 10.09.32 v12 tablespoons olive oil
4 rashers streaky bacon
1 onion, finely chopped
1 carrot, finely diced
2 sticks celery, finely diced
2 cloves garlic, finely chopped
400g tinned crushed tomatoes
Bouquet garni of bayleaf, thyme and parsley tied together with string
500ml chicken stock
2 x 400g tinned cannellini beans, rinsed and drained
Salt/pepper to taste
Bunch parsley, leaves chopped
8 L’Authentique Toulouse sausages
1 cup breadcrumbs or half stale baguette, cut into 5mm slices
2 tablespoons melted butter or duck fat

  1. Heat oven to 200ºC.
  2. Heat olive oil in a large oven proof casserole dish over a medium/high heat. Add bacon and cook until well browned and crisp.
  3. Reduce heat to medium. Add onion, carrot, celery and garlic and cook until onion is soft, but not browned.
  4. Pour over tinned tomatoes and add bouquet garni. Bring to the boil and cook until most of the liquid has evaporated and the tomatoes are starting to thicken.
  5. Pour over chicken stock and beans, stir to combine, bring to the boil and cook uncovered for 20 minutes.
  6. Remove bouquet garni, season to taste and stir through chopped parsley.
  7. Remove from heat, submerge sausages in the beans, and either sprinkle over breadcrumbs, or layer sliced baguette to cover the cassoulet. Drizzle with melted butter or duck fat, then bake in the oven for 20 minutes or until top is golden and sauce bubbling.
  8. Remove from oven and serve.

Taste of a French summer during an NZ winter: Merguez Sausages with Roast Vegetable Israeli Couscous

Philippe, one of the charcutiers at L’Authentique, says that merguez sausages are traditionally eaten during summer in France. The sausages are lamb with middle eastern flavours and enough heat to keep things interesting.

In keeping with France by way of Morocco, but mindful that we are knee deep in a New Zealand winter, I’ve paired the sausages with Israeli couscous, preserved lemons and coriander, and roasted root vegetables.

Now you can pretend you’re enjoying the warmth of the French sunshine, in front of a roaring southern hemisphere fire.

L’AUTHENTIQUE MERGUEZ SAUSAGES WITH ROAST VEGETABLE ISRAELI COUSCOUS
Serves 42017-06-15 11.17.57 v1

1 onion, sliced into thin wedges
1 large carrot, and;
1 beetroot, and;
1/4 butternut, and;
1 kumara, and;
1 large parsnip, peeled and chopped into 2cm chunks.
2 tablespoons olive oil
1 cup Israeli couscous
8-12 L’Authentique Merguez Sausages
Finely grated zest and juice of a lemon
1 tablespoon preserved lemon, pith removed and finely chopped
Two large handfuls baby spinach leaves
Large bunch coriander, chopped (or substitute parsley)
1/4 cup olive oil, extra
Salt and pepper to taste

  1. Heat the oven to 200°C
  2. Toss the vegetables with the olive oil and tip into a baking dish. Bake for 20-30 minutes until vegetables and cooked and caramelised
  3. Meanwhile cook the couscous. Bring a large pot of salted water to the boil, tip in the couscous, and cook for 7 minutes (or to manufacturer’s instructions). Drain and set aside.
  4. Heat a large frying pan over a medium/high heat. Add a little olive oil and cook the sausages until golden brown and cooked to medium rare.
  5. To make the salad, toss together the roasted vegetables, israeli couscous, preserved lemon, lemon zest, spinach and coriander. Pour over lemon juice and extra olive oil, toss again and season to taste.
  6. Serve the sausages with the couscous salad and garnish with extra coriander if desired.

 

 

A french bistro in your kitchen: Beef Steak Sausages with Green Peppercorn Sauce

As you may have realised, I’ve been working with L’Authentique Charcuterie for many weeks now. They make amazing sausages, pates and parfaits, which I am proud to be able to support. They value quality, ethical farming methods and traditional French charcuterie.

Their packaging and conversations with customers reinforce the need for quality, and treating their product with care. Direct quote about their Beef Steak Sausages: “You treat our sausages as if they were a fine cut of steak”

Which got me thinking – how do I treat a fine cut of steak? Or more importantly, how would the French treat it? In 1980?

I have always been a fan of a good green peppercorn sauce. It was a must on the menus of the French restaurants I worked in during the late 1980’s and early 90’s. It is delicious and deserves a resurgence.

And it matches surprisingly well with L’Authentique’s Beef Steak Sausages.

L’AUTHENTIQUE BEEF STEAK SAUSAGES WITH GREEN PEPPERCORN SAUCE
Serves 42017-06-09 09.57.39 v1

2 Tablespoons butter
1/4 cup shallots, finely chopped
1/4 cup brandy
1 cup good quality beef stock
1/2 cup cream
2 Tablespoons green peppercorns
6-8 L’Authentique Beef Steak Sausages (allow 1-2 per person, depending on hunger)

  1. In a small saucepan, heat the butter over a medium heat.
  2. Add the shallots and cook, stirring until soft (about 5 minutes)
  3. Add the brandy and bring to the boil, cooking until all the alcohol has burnt off
  4. Pour over beef stock, return to the boil, then reduce heat and simmer until liquid has reduced by half (about 10 minutes).
  5. Pour over cream, add peppercorns, return to the boil, then simmer until sauce has thickened (about 5 minutes)
  6. While sauce is cooking, cook the sausages as per the instructions on the pack (cook to medium rare, as with a piece of steak)
  7. Serve sausages with peppercorn sauce poured over the top, with crisp fried and salad or steamed beans. Bon appetit!

A match made in heaven: Pizza and Sausage

I’d never really considered using sausage on pizza, but this is so good! The pork and fennel flavour with mushrooms, basil and cheese works a treat. And as always, my friends from L’Authentique make the best sausages in town. They’re just meat and spices, so no danger of eating anything you really shouldn’t.

I’ve given you the recipes to make the pizza from scratch, but if you can’t be bothered or time is tight, feel free to use store bought pizza bases and sauce. It’s ok. I won’t judge you.

L’AUTHENTIQUE PORK & FENNEL SAUSAGE PIZZA

Pizza Base
This recipe is from Al Brown’s fabulous book Stoked. It’s quite a wet dough, but I’ve found that if you use strong (high-grade) flour and give it time to develop, you can handle it without too much trouble. This makes a thick crust pizza base.

500ml warm water
2 tsp dried yeast
2 tsp sugar
4 1/2 cups strong (high grade) flour
2 tsp salt

  1. Put the warm water in a bowl and add yeast and sugar. Stir then leave for 5 minutes or until the yeast begins to bubble
  2. Using the dough hook attachment on a stand cake mixer, mix together the water/yeast mixture with the flour and salt on low speed for 8-10 minutes until smooth.
  3. Transfer to an oiled bowl, cover with cling film and sit in a warm place to prove. Knock back a couple of times with oiled hands
  4. Break off pieces of dough to size required. Place on oiled tray and stretch until relatively thin (this takes a bit of effort)


Pizza Sauce
1 Tbsp olive oil
1/2 red onion, finely diced
2 cloves garlic, finely chopped
1 Tbsp dried oregano
1/2 tsp dried chilli flakes (optional)
2 x 400g tins crushed tomatoes
2 Tbsp red wine vinegar
Salt/pepper

  1. Heat olive oil over a low heat. Add red onion, garlic, oregano and chilli flakes (if using) and cook until onion is soft.
  2. Add tins of tomatoes, bring to the boil. Reduce heat and simmer until reduced and thick
  3. Add red wine vinegar and cook until acidity has simmered off.
  4. Season to taste.

 

Topping (per pizza):2017-04-05 14.25.23 v1
1/2 ball fresh mozzarella
¼ cup grated parmesan
1 Tbsp fresh rosemary, finely chopped
4 mushrooms, finely sliced
2 L’Authentique Pork & Fennel Sausages, casings removed
Handful fresh basil leaves

  1. Heat oven to 220C.
  2. Shape the pizza base to fit a 30cm diameter pizza tin, and brush the top of the base with olive oil.
  3. Spread pizza sauce over the base until evenly covered (use about ¼ of the above recipe).
  4. Arrange slices of mozzarella over pizza, sprinkle over parmesan and rosemary.
  5. Top with mushrooms, then break up sausage and dot all over the pizza.
  6. Bake for 20 minutes or until base is golden.
  7. Remove from oven and scatter over fresh basil leaves. Serve immediately

L’Authentique Time: Toulouse Sausages with Red Wine and Cabbage Lentils

This is one of my favourite ways to cook sausages. Well technically, the sausages are cooked the same way they often are – fried in a pan until golden and juicy. And since I’m using L’Authentique sausages, the quality cuts of meat they use mean their sausages should never be overcooked! I’m on pain of death if I dare to leave them a minute longer than I should.

It’s the lentil braise that makes this dish. Lardons of bacon, red wine, garlic, herbs, all cooked to perfection. And the addition of half a head of cabbage means you don’t need to fuss with extra vegetables. It’s all there on the plate.

If you really felt that you need more carbs, you could make like the French and serve this with a crusty baguette to soak up the juices.

L’AUTHENTIQUE TOULOUSE SAUSAGES WITH RED WINE AND CABBAGE LENTILS
Serves: 4-6

2 Tablespoons olive oil, plus extra for cooking sausages2017-05-24 11.35.34 v1
4 rashers streaky bacon, chopped into lardons
1 onion, finely chopped
1 carrot, finely diced
2 sticks celery, finely diced
2 cloves garlic, crushed
1 bay leaf, a sprig of thyme and parsley, tied together with string (bouquet garni)
1 1/2 cups puy lentils
2 cups red wine
1/2 green cabbage, finely sliced
2 Tablespoons sherry vinegar (or red wine vinegar)
10g butter
Extra parsley to garnish
8 L’Authentique Toulouse Sausages

  1. In a heavy based casserole dish, heat the olive oil. Add bacon and fry until crisp
  2. Reduce heat, add onions, carrots, celery and garlic. Cook slowly, stirring, until vegetables are soft.
  3. Add puy lentils, bouquet garni and red wine. Bring to the boil so alcohol evaporates, then add cabbage and stir to combine.
  4. Reduce heat, cover and cook for 30 minutes adding extra water if the lentils start to dry out (there should be sauce).
  5. While lentils are cooking, cook the sausages as per the instructions on the pack. Remove from pan and keep warm.
  6. Check that the lentils are cooked (they should be al dente). Add vinegar and butter, stir to combine and cook for another 5 minutes.
  7. Season to taste, then serve lentils with sauce, sausages piled on top.

Harvest Chicken, L’Authentique Style

The first time I made a real Harvest Chicken, it was a Ray McVinnie recipe featured in Cuisine magazine I don’t even know how many years ago. The combination of flavours in my version remains the same – tomatoes, lemons, rosemary and chicken.

Although this time I’ve used L’Authentique Chicken and Bacon sausages. The flavours still work as they should, but the sausages make the process a little faster. I’ve also added potatoes to make this a one dish meal, that can go straight from oven to table.

L’AUTHENTIQUE HARVEST CHICKEN2017-05-09 18.52.35 v1
Serves 4-6

4 potatoes, cut into 2cm chunks
½ cup olives
1 red onion, sliced
2 lemons, cut into wedges
2 sprigs fresh rosemary, leaves stripped from stem
4 Tbsp olive oil
2 Tbsp balsamic vinegar
1 cup chicken stock
1 punnet cherry tomatoes
12 L’Authentique chicken and bacon sausages
Salt and pepper to taste
Bunch of parsley, leaves finely chopped

  1. Heat oven to 200C
  2. In a large roasting dish, toss potatoes, olives, onion, lemons and rosemary with olive oil and balsamic vinegar. Pour over chicken stock and roast in the oven for 25 minutes.
  3. Add cherry tomatoes and roast for another 10 minutes
  4. Lay sausages on top and roast for a final 7 minutes. If you want extra colour on your sausages, turn the oven to grill for the last 2-3 minutes.
  5. Remove from oven and season with salt and pepper to taste. Sprinkle over parsley and serve.