Stéphane Reynaud’s Recipes
If you’ve been inspired to do a little food and wine matching yourself, why not try some of Stéphane Reynaud’s dishes? He’s kindly shared these four recipes with us so do have a go.
We’d love to see the results and the wines you choose, so please share pictures with us on Facebook, Instagram or Twitter tagging us @wineshowtv #showusyourbottles
If you’d like to try more of Stéphane’s wonderful food, here’s the links to his restaurant and his latest book.
Tratra
http://boundary.london/restaurant-tratra/
Ripailles – £18.99
SNACKS (CANAPÉS) – Serves 6
INGREDIENTS
12 tinned sardines in oil
60 g half-salted butter
10 g of seaweed or parsley
Some chervil or chives
1/2 baguette
METHOD
- Pre heat the oven to 200C
- Cut the baguette into thin slices and bake in the oven for 7 minutes.
- Mix the butter with the seaweed and roll in foil into a sausage shape and put keep in the fridge.
- Arrange a sardine on a piece of the toasted baguette. Add a knob of seaweed butter topped with a touch of chervil or chives
POTATO PANCAKE (CRIQUE) – Serves 6 
INGREDIENTS
600g of potatoes
4 eggs, beaten
1 white onion
1/2 bunch of chives
salt and pepper
200ml of olive oil
Salad leaves for serving
METHOD
- Pre heat the oven to 200C
- Peel the potatoes and grate into a bowl.
- Add the eggs and mix.
- Peel and finely slice the onion and chives and add to the potatoes and season generously with salt and pepper.
- Heat half of the oil in an oven-proof non-stick frying pan over a medium heat and add the potato mixture.
- Brown for 5 minutes.
- Then place the pan in the oven for 5 minutes.
- Remove from the oven and turn over the pancake by sliding onto a plate, placing another plate on top and turning upside down
- Add the remaining oil to the pan and gently slide the pancake back into the pan, with the brown side up.
- Cook on low heat for another 5 minutes.
- Serve hot with some lightly dressed salad leaves.
RECETTE CALAMAR – Serves 6 
INGREDIENTS
1kg cuttlefish
6 garlic cloves, chopped finely
250ml white wine
300ml whipping cream
3 sachets cuttlefish or squid ink
Olive oil
METHOD
-
Prepare the cuttlefish by removing internal cartilage and beak.
-
Heat 2 tbsp of olive oil in a deep sided frying pan.
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Add the cuttlefish and cook over a medium heat for 15 minutes.
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Deglaze with the white wine and allow the wine to reduce.
-
Add the cream and the ink.
-
Reduce the heat and simmer gently for 15 minutes or until cuttlefish is tender.
CHICKEN IN RED WINE (COQ AU VIN) – Serves
6
INGREDIENTS
1 chicken, jointed or six chicken pieces
200 g smoked diced bacon
200 g of button mushrooms
3 carrots
4 potatoes
10 baby onions
4 shallots
4 cloves of garlic
1/2 bunch of parsley, finely chopped
50 ml of cognac
50 g of butter
2 tbsp olive oil
20 g of flour
1 bottle of good red wine
1 bouquet garni
Salt and pepper
METHOD
- Pre heat the oven to 200C
- Peel onions, carrots, potatoes, shallots and garlic.
- Chop the shallots and garlic together finely, and roughly cut the carrots into slices.
- Clean the mushrooms and cut into thick slices.
- In a large casserole, heat the oil and half of the butter.
- Fry chicken pieces on all sides until golden brown. Remove them with a slotted spoon and reserve.
- Add the onions and bacon, mushrooms, carrots and parsley to the casserole. Sauté stirring all the time for 5 minutes before putting the chicken back in the pan.
- Pour the cognac into the pan and flambé it by lighting with a long match or just allow to simmer until the smell of alcohol has gone.
- Add the wine, the bouquet garni, salt and pepper. Cover and let cook about 50 minutes
- Remover the casserole from the oven and add the potatoes. Return to the oven and cook for another 25 minutes
- Mix the rest of the butter with the flour. Add it to the casserole 10 min before the end of cooking and carefully to avoid lumps.
- Serve in at the table from the casserole and enjoy!
PRALINE TARTE – Serves 6 
INGREDIENTS
210g plain flour
60g ground almonds
150g butter
80g icing sugar
1 egg
120 g of Lyonnaise red pralines or sugared almonds
120 g of whipping or double cream
Natural red food colouring if using sugared almonds
METHOD
- Pre-heat the oven to 180C
- In a food processor or bowl, mix the flour, almonds, butter icing sugar and egg into a smooth paste. Turn out on a piece of cling film, wrap and chill in the fridge for one hour.
- Remove the dough and roll to the thickness of a £1 coin. Using a dinner plate as a guide, cut a circle using a sharp knife
- Place onto a baking sheet lined with baking paper and place in the oven bake for 15 to 20 minutes – look for a light golden brown. Remove from the oven and allow to cool.
- Heat the cream in a saucepan until it just starts to bubble. Add the pralines, and cook with a gentle bubble until the sugar coating the pralines had completely melted.
- Drop a teaspoon of the cream and almond mixture onto a very cold plate. If it sets to a glossy finish it is ready. If not continue cooking for another 4 or 5 minutes.
- If using the food colouring, add drop by drop until you get a deep rose pink.
- Pour the praline cream over the pastry and allow to cool completely before serving.