Yes, we all love eggs Benedict for Sunday brunch. Having said that it’s good to switch one’s habits from time to time, isn’t it. French toast is such great alternative.
My secret to a good moist (everyone's favourite word, I know) French toast uses double cream rather than milk.
The recipe is very simple and it goes like this:
150ml double cream zest from 2 oranges juice from 2 oranges 1 tsp of muscovado sugar 2 eggs
Mix all the ingredients together in a shallow bowl and soak the bread for 10 mins or so. The older the bread, the longer it can soak. Fry it on a heavy bottomed pan with a teaspoon of butter until golden brown, then flip it and once ready, serve with fresh fruit and a cloud of icing sugar.
Comfort food. Classic of the classics. Quintessentially French ‘manger’.
This autumnal meal, in Anglo-Saxon dictionary also known as a Burgundy Beef, is a great option for weekend cooking for many reasons. Especially when you host a small dinner party for your friends. Its a really good warmer and indulgent enough to not bother with a starter. Unless a crusty baguette is considered as a starter…
As usual, I didn’t follow any particular recipe to make this excellent meal, so here are ingredients used in order to create the #boeufbourguignon
600g of good quality diced beef
8-10 chestnut mushrooms
4 shallot onions
4medium carrots
2parsnips
bunch of lemon thyme
1 whole garlic
2 tablespoons of dried garlic leaves
2 tablespoons of smoked salt
2 tablespoons of white/green pepper
1 bouquet garni
3 bay leaves
2-3 cox apples
3 tablespoons of freshly grated ginger
1 bottle of reasonably good wine (cheap=bad)
2 tablespoons of goose fat or good butter to fry the meat
From my experience it is good to fry the seasoned (with salt&pepper) beef in a heavy bottomed dish, ideally using goose fat. This not only fries the meat well but also keep it moist at the same time. When the meat is done, put it to the side and using the dame dish braise the onions, mushrooms, thyme, garlic, ginger and herbs until golden brown and softened.
When ready, add the meat and braise together for a few minutes with a generous splash of wine from the bottle.
At the same time on a low heat – using another pot – braise together (using a remaining spoon of goose fat) chopped carrots, parsnip, apple and dried garlic leaves cover with a lid to keep the moist. The smaller the chunks of the veggies, the shorter the time of braising. It shouldn’t take more than 10 mins to do so. Do not worry if some of the chunks aren’t soft enough. They’ll will be when mixed with meat and wine for additional 3 hrs of cooking.
When all is ready to be mixed together into one large heavy bottomed pan, finish it with the remaining wine from the bottle and stir well. Braise the contents, covered with lid on a very low heat for about 3-3,5hrs unit beef is very soft and succulent and flavours are just perfect. Don’t worry, when it comes to boeuf bourguignon, you’ll know when it tastes perfect.
TIP; Divide wine into 3 parts so you’ll know how much to use and when.
1st part for braising the meat,
2nd for braising the vegetables
3rd for the final stage when both, beef and vegetables are mixed together.
Serve in the bowl with topped with a fresh baguette. And a glass of red wine, obvs!
style dispenser 