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

https://www.murdochbooks.com.au/browse/books/cooking-food-drink/food-drink/Ripailles-Stephane-Reynaud-9781743366325

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
  1. Pre heat the oven to 200C
  2. Cut the baguette into thin slices and bake in the oven for 7 minutes.
  3. Mix the butter with the seaweed and roll in foil into a sausage shape and put keep in the fridge.
  4. 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
  1. Pre heat the oven to 200C
  2. Peel the potatoes and grate into a bowl.
  3. Add the eggs and mix.
  4. Peel and finely slice the onion and chives and add to the potatoes and season generously with salt and pepper.
  5. Heat half of the oil in an oven-proof non-stick frying pan over a medium heat and add the potato mixture.
  6. Brown for 5 minutes.
  7. Then place the pan in the oven for 5 minutes.
  8. Remove from the oven and turn over the pancake by sliding onto a plate, placing another plate on top and turning upside down
  9. Add the remaining oil to the pan and gently slide the pancake back into the pan, with the brown side up.
  10. Cook on low heat for another 5 minutes.
  11. 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
  1. Prepare the cuttlefish by removing internal cartilage and beak.

  2. Heat 2 tbsp of olive oil in a deep sided frying pan.

  3. Add the cuttlefish and cook over a medium heat for 15 minutes.

  4. Deglaze with the white wine and allow the wine to reduce.

  5. Add the cream and the ink.

  6. 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
  1. Pre heat the oven to 200C
  2. Peel onions, carrots, potatoes, shallots and garlic.
  3. Chop the shallots and garlic together finely, and roughly cut the carrots into slices.
  4. Clean the mushrooms and cut into thick slices.
  5. In a large casserole, heat the oil and half of the butter.
  6. Fry chicken pieces on all sides until golden brown. Remove them with a slotted spoon and reserve.
  7. 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.
  8. 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.
  9. Add the wine, the bouquet garni, salt and pepper. Cover and let cook about 50 minutes
  10. Remover the casserole from the oven and add the potatoes. Return to the oven and cook for another 25 minutes
  11. 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.
  12. 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
  1. Pre-heat the oven to 180C
  2. 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.
  3. 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
  4. 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.
  5. 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.
  6. 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.
  7. If using the food colouring, add drop by drop until you get a deep rose pink.
  8. Pour the praline cream over the pastry and allow to cool completely before serving.