Gougères Makes about 15-20
These tasty cheese choux “puffs” are ideal served warm with aperitifs.
65g/2 ½ oz plain flour
Pinch salt and nutmeg
50g/2 oz butter
125ml/¼ pint water
2 beaten eggs
65g/2 ½oz hard cheese (French Comté or English cheddar), cut into pea-sized cubes
Oven 400 deg F 200 deg C, gas 6
- Sift flour and salt on to a plate
- Put butter with water into a saucepan. Heat slowly until the butter melts
- Bring to a rolling boil. Remove from heat and add flour all at once
- Beat with a wooden spoon until the mixture is smooth and sufficiently thick to leave sides of plan clean and forms into a ball
- Very gradually add the eggs, beating thoroughly after each addition
- Continue beating until the mixture is smooth and shiny and firm enough to hold soft peaks when lifted with a spoon
- Stir in cubed cheese
- Spoon walnut-sized quantities onto a buttered, greaseproof-lined baking tin
- Cook for 15-20 minutes until golden
- Remove from oven and cool on tray
- Serve warm.
Gougères freeze well. To serve, place on baking tray direct from freezer and cook in a hot oven for 8-10 minutes |
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Oeufs en Meurette (serves 4)
8 eggs
1 shallot finely chopped
1 onion finely chopped
1 clove garlic crushed
110g/4oz bacon, cut into small pieces
110g/4oz tiny button (or finely sliced) mushrooms
1 bottle red Burgundy pinot noir
70g/3oz soft butter + extra for frying
1 tablespoon flour
1 bouquet garni + 1 bayleaf
8 x 6cm circles of bread
Salt and pepper to taste
- In a large pan sauté the shallots, onions, garlic, bacon and mushrooms for 3 minutes in 20g of butter.
- Pour in the wine, add herbs and bring to the boil. Simmer vigorously for approximately 10 minutes until the wine is reduced by half. Allow to cool and remove herbs.
- On a small plate combine the remaining 50g of butter with the flour using a fork. Reheat wine sauce, adding flour liaison slowly, stirring till thick. Season to taste. Keep warm to one side.
- Poach eggs in pairs for 3 minutes (use a large pan with almost boiling water plus 1 tablespoon white wine vinegar, crack egg into a teacup and slide into bubbling water), remove and cool in cold water, drain on kitchen paper.
- Fry bread circles lightly in butter. Slip eggs into wine sauce and reheat gently for a few minutes.
- To assemble per person: Place 2 bread slices in a warm bowl, place 1 egg on each, finally top each egg with remaining wine sauce. Garnish with chopped parsley or chives. Absolutely superb!!
Wine to accompany: Hautes Côtes de Beaune, Bourgogne Pinot Noir
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Coq au Vin (Serves 4)
Traditionally this dish is made with a cockerel in Burgundy and would be cooked for 4-5 hours. However chicken is quicker to cook and easier to buy outside of France.
110g/ 4 oz rindless lean bacon, diced
55g/2 oz butter
8 button onions
110g/ 4 oz button mushrooms
1 clove garlic, crushed
4 chicken pieces
290ml/ ½ pint red wine, preferably a Burgundy pinot noir
Approx. 290ml/ ½ pint chicken stock
20g/ ¾ oz plain flour
1 bouquet garni (1 bay leaf, 1 sprig each thyme and parsley and 1 stick of celery tied together with string)
Salt, freshly ground black pepper
- Heat half the butter in a heavy saucepan and quickly brown the chicken pieces all over. Remove and place to one side.
- Peel the onions by immersing them in boiling water for 1 minute and then removing the skins. Dry them and with the remaining butter fry with the bacon until brown.
- Add the mushrooms and garlic fry for 2 minutes.
- Stir in flour thoroughly on low heat.
- Return chicken to pan. Add the wine and enough stock to nearly cover the chicken pieces.
- Add bouquet garni, salt and pepper. With a wooden spoon, move the chicken pieces about and stir the sauce until it thickens and comes to the boil. Stir well to loosen any sediment.
- Cover with a well-fitting lid and simmer slowly until onions and chicken are tender (about 45-60 minutes).
- Remove bouquet garni and serve sprinkled with chopped parsley.
Wine to accompany: Givry rouge, Hautes côtes de Nuits, Savigny les Beaune |
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Boeuf Bourguignon (serves 4)
675g/ 1 ½lb. chuck steak (or braising steak) cut into 5cm cubes, fat removed
2 tablespoons oil
12 small button onions or shallots
55g/2 oz bacon, cut into cubes
30g/1 oz butter
1 clove garlic, crushed
2 teaspoons plain flour
1 tablespoon tomato puree
290ml/ pint red Burgundy pinot noir wine
290ml/ ½ pint meat or brown stock
1 teaspoon thyme
Salt, freshly ground black pepper
110g/ 4 oz button mushrooms
Preheat oven to 150C/300F/Gas 2
- Heat half the oil in a flameproof casserole and brown the beef cubes very well, a few at a time. Put them into a bowl as they are done.
- Peel the onions by immersing them in boiling water for 1 minute and then removing the skins. Dry them and fry with the bacon pieces in half the butter until browned.
- Add the garlic and stir in the flour. Cook, stirring for 1 minute. Stir in the tomato puree.
- Add the wine and the stock. Stir until boiling, scraping the bottom of the pan as needed.
- Return the meat to the casserole, add thyme.
- Season with salt and pepper. Cover and cook in the oven for 2-3 hours, or until the meat is tender. Add the button mushrooms for the last 30 minutes.
- When the beef is tender, but the sauce to thin, thicken with a teaspoon of cornflour mixed to a smooth paste with cold water and stir in, cooking for a further 5 – 10 minutes.
Wines to accompany: Santenay 1er Cru, Chambolle Musigny |
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Lapin à la Dijonnaise
Rabbit in Dijon mustard sauce. Serves 4
Allow 24 hours to marinate the rabbit
1 rabbit, skinned and jointed
2 tablespoons Dijon mustard + extra for tasting
1 teaspoon tarragon
45g/1 ½ oz butter
110g/4 oz diced bacon
1 onion, finely chopped
1 clove crushed garlic
1 teaspoon plain flour
570ml/1 pint chicken stock
Oven 170 deg F, 325 deg C, gas 3
- Soak the rabbit pieces in salted cold water for 3 hours. Drain and dry well.
- Mix the mustard and tarragon together and spread over the rabbit. Leave to marinate for 24 hours.
- Heat the butter in a frying pan and brown the rabbit pieces all over. Remove and put into a casserole.
- Add the bacon pieces, onion and garlic to the pan and cook over a low heat until soft and golden. Stir in the flour and cook for 1 minute.
- Remove pan from heat; slowly stir in the stock. Return to heat and bring to the boil, stirring continuously.
- Pour this sauce over the rabbit and cook in oven for about 1 ½ hour, or until the rabbit is tender.
- Transfer the rabbit to warmed plates. Check sauce for seasoning and add further mustard to taste. If the sauce is too thin, reduce it by boiling rapidly until shiny and the right consistency.
- Pour sauce over rabbit and serve sprinkled with parsley.
Wine to accompany: Chambolle-Musigny or Chassagne-Montrachet red |
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Pintade au choux
Guinea Fowl casserole. Serves 4
4 legs or portions of guinea-fowl
1 onion, peeled and finely sliced
1 medium-sized savoy cabbage, finely shredded
2 cloves crushed garlic
1 teaspoon tarragon
2 tablespoons olive oil
1oz/25g butter
1 to 1 ¼ pints/500-700ml chicken stock
Salt and Pepper
Oven: 180C/350F/gas 4
• Heat olive oil and butter in large oven-proof casserole. On a medium heat fry guinea-fowl for 2-3 minutes until golden all over, remove from pan and put to one side
• Put onion, cabbage and garlic in the same pan, fry until slightly coloured, place lid on pan, lower heat and allow to cook for further 5 minutes. Stir pan occasionally.
• Add guinea-fowl, tarragon salt and pepper and stir thoroughly to mix.
• Pour in stock – it should barely cover the mixture.
• Bring to boil, replace lid and transfer to oven.
• Cook for 1 to 1and quarter hours – until the meat is tender and cabbage mixture well reduced. Check for seasoning
Serve on warm plates with creamy mashed potatoes
Wine to accompany: Old vintage Saint Aubin red.
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Petits Pavés Moelleux aux noix
Chocolate squares with walnuts. Makes 12-18
200g/8 oz dark chocolate (70% cocoa content)
150g/6 oz caster sugar
150g/6 oz soft butter
80g/3 oz plain flour
3 beaten eggs
80g/3 oz chopped walnuts
Few drops vanilla essence
180C/gas 6
• Line and butter a square or rectangular baking tin
• Break the chocolate into small pieces and place in a heat-proof bowl. Creating a bain-maire, nestle this bowl into a larger one and fill gap with boiling water. Stir chocolate as it melts. You may have to replace boiling water to maintain the melting process.
• Beat the butter and sugar together until the colour is almost white and has a creamy texture. You can use an electric whisk for this.
• Beat in eggs a little at a time until well incorporated
• Stir in flour and vanilla essence
• Finally stir in the chocolate and nuts. Ensure well mixed.
• Pour into baking tin to a depth of 2cm. Bake in oven for 15 minutes
• When cooked, remove from oven and leave to sit for 5 minutes.
• Turn out and leave to cool on wire rack. Cut into even-sized squares (about 6cm square)
These should be served warm. |
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Tarte au Citron
170g/6oz sweetcrust pastry (made with 1 egg yolk)
4 lightly beaten eggs
1 egg yolk
170g/6oz caster sugar (more or less depending on your taste buds!)
150ml/ ¼ pint double cream
2 lemons - grated zest and juice
icing sugar for dusting
- Preheat oven to 190C/375F/gas 5
- Line 20cm/8inch flan ring with pastry, refrigerate for 30 minutes, bake blind in oven for 15 minutes. Remove lining paper and baking beans and cool, reduce oven temperature to 150C/300F/gas 2
- Mix eggs, egg yolk and most of the sugar and whisk gently until smooth. Add cream and whisk again.
- Add lemon zest and juice. Test for sweetness and add more sugar if desired. Do not worry if mixture thickens.
- Put pastry case onto a baking sheet and pour in lemon mixture through a sieve .
- Bake in oven for 45-50 minutes until set. It should wobble slightly in the centre when done.
- When tart is cooked, remove flan ring, leave to cool. Just before serving sprinkle liberally with sifted icing sugar.
A Burgundy favourite and Simply Scrumptious!
Wine to accompany: Sparkling Crémant
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Roulade aux Courgettes & Carottes
Courgette and Carrot roulade. Serves 6
110g/4oz courgettes, peeled and finely grated
110g/4oz carrots, peeled and finely grated
4 eggs, whites separated from the yolks
1 tablespoon sifted flour
Filling
110g/4oz soft goats cheese
2 tablespoons plain yoghurt
1 tablespoon finely chopped parsley and chives
Grated zest of ½ lemon
Salt and pepper to taste
Oven: 190C/375F/gas 5
• Line a Swiss roll/baking tin approximate size 23cm x 32cm with non-stick baking paper, ensuring that the edges stick above the sides of the pan.
• Place grated courgettes and carrots in a colander and sprinkle lightly with salt. Leave for 10 minutes, and then pat dry.
• Mix together in a bowl with the egg yolks, flour and season with salt and pepper.
• Whisk egg whites to medium peaks in a separate bowl
• Add 1 tablespoon to courgettes and carrots to loosen mixture. Fold remaining egg whites in carefully – try not to break up all the air you have whisked in, but avoid leaving any vegetable lumps.
• Pour mixture into prepared tin and gently spread flat. Bake 10-12 minutes, or until it feels spongy and dry to the touch.
• Turn out onto a clean cloth or a sheet of baking paper. Trim off edges. Roll up gently and leave to cool.
• Beat together all the filling ingredients until they are soft.
• Gently unroll the roulade and spread with the filling then re-roll.
• Serve sliced into rounds, garnished with green baby salad leaves.
Wine to accompany: Montagny or Saint Romain white. |
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Filets de Rouget aux Tomates et Cerfeuil ( serves 4)
(Red mullet fillets with black olives, tomatoes and chervil)
8 red mullet fillets with skin on (scrape off any scales and pin-bone if necessary) 4 tablespoons olive oil
80g/4oz black olives, stoned and chopped
250g/10oz tomatoes, deseeded blanched, skinned and chopped (Although I prefer chopped whole tomatoes for a rustic appearance!)
100ml/4fl oz double cream
Lemon juice to taste
Salt, freshly ground black pepper
1 tablespoon chervil, torn to garnish
Preheat oven to 200C/400F/Gas 6
- Heat half the oil in a pan and add the olives and tomatoes. Stir well, season and sauté gently for 3 minutes.
- Remove and set aside half the mixture for garnish.
- Pour the cream into the pan, stir and boil gently for about 2 minutes to reduce the sauce. Liquidise (or use hand blender) to make the sauce light and creamy and season to taste with salt, pepper and lemon juice.
- In an ovenproof frying pan, heat the remaining oil and gently sauté the seasoned fish, skin side up for 3 minutes.
- Transfer to the preheated oven and pan roast for further 5-7 minutes. Meanwhile gently reheat sauce.
To serve, place 2 fillets on warmed plates and spoon sauce over and around. Garnish with the reserved olive mixture and torn chervil.
Wine to accompany: Mercurey white, Rully white or Meursault red |
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Pan-fried Cod with Carrots "à la Vichy" (serves 4)
8 rashers streaky or back bacon
675g/1 ½lbs organic carrots sliced 5mm/quarter inch thick
Vichy water or natural bottled mineral water (75cl)
75g/3 oz butter
1 teaspoon caster sugar
1 dessertspoon roughly chopped parsley
4 x 175g/6 oz skinned cod fillet portions
1 tablespoon plain flour
1-2 tablespoons cooking oil
Squeeze lemon juice
salt and pepper
- Place carrots in a saucepan and add enough Vichy/bottled mineral water to cover, add pinch salt, caster sugar and 25g/1 oz butter. Cook 15 minutes. For the remaining 3-5 minutes, raise temperature and reduce cooking liquid by half. Add 25g/1 oz butter and parsley, shake to coat well.
- While the carrots are simmering, cook bacon until crispy, keep warm.
- Season and lightly dust the cod with flour. Heat oil in a frying-pan and place fillets skin-side down. Cook 5-6 minutes until golden. Add remaining butter, turn fish and cook for 2-3 minutes.
- Finish carrots with a squeeze of lemon juice.
- To serve divide carrots between 4 warmed dishes, place the cod on top and finally layer with 2 rashers of crispy bacon.
This is a flavoursome light dish and is lovely served with creamy mashed potatoes.
Wine to accompany: Auxey-Duresses white, Chassagne Montrachet white |
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Wine to order
We are happy to arrange shipping of any of the wines you have enjoyed on our Wine Tours through Fabien at Cave de Vieilles Vignes, Meursault. Please send us a note of your selection and quantity and we will confirm availability, price and anticipated delivery date.
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