Chocolate Nut Brownie

Ingredients

750g chocolate
750g butter
14 eggs
800g sugar
430g plain flour
30g cocoa powder
nuts

For big size roasting tin ideal for freezing do not refridgerate

 

Method

 

In a Bain Marie melt the chocolate and butter together.

Whisk the eggs and sugar together

Pour in the warm chocolate mix a bit at a time into the stirring constantly

Add the crushed nuts

Sieve in the flour and cocoa powder, mix everything together

 

Pour mix into the baking tray and cook for 20 mins at 180 degrees do not overcook.

Potato and tomato salad

Another simple salad starter that works really well if you have a little truffle oil add to the mayonnaise

Serves four

Ingredients

Two potatoes boiled and diced

2 tomatoes de seeded and diced

½ red onion

Two tablespoons of mayonnaise

Chopped parsley

Olive oil

Chopped chives

salt and pepper

 

Method

Mix the diced potato with the chopped parsley and a good splash of olive oil or truffle oil and the mayonnaise.

Place into a circular mould and leave in the fridge for half an hour

Mix the diced onion and the diced tomato in a bowl with a splash of olive oil, salt and pepper some chopped chives and mix together well.

Push out the potato mayonnaise mix onto the plate garnish the top with the tomato mix and top with some dressed salad.

Potato and tomato salad

Another simple salad starter that works really well if you have a little truffle oil add to the mayonnaise

Seves four

Ingredients

Two potatoes boiled and diced

2 tomatoes de seeded and diced

½ red onion

Two tablespoons of mayonnaise

Chopped parsley

Olive oil

Chopped chives

salt and pepper

 

Method

Mix the diced potato with the chopped parsley and a good splash of olive oil or truffle oil and the mayonnaise.

Place into a circular mould and leave in the fridge for half an hour

Mix the diced onion and the diced tomato in a bowl with a splash of olive oil, salt and pepper some chopped chives and mix together well.

Push out the potato mayonnaise mix onto the plate garnish the top with the tomato mix and top with some dressed salad.

Roasted root vegetable salad

This is a simple autumn salad very easy to do lovely as a starter.

Serves four

Ingredients

2 carrots

2 parsnips

2 beetroot

I red onion

50 grams of sugar

A drizzle of honey

Method

Peel the vegetables and cut into wedges part boil the carrots and parsnips.

Heat some olive oil in a roasting tray and throw in the vegetables sprinle with the sugar and some honey

Cook on a high heat for 12 minutes

 

Arrange on the plate drizzle with a little balsamic vinegar and some salad leaf

Beetroot carpaccio with smoked salmon and horseradish

Served as a starter for four people

Ingredients

500g Raw beetroot

200g smoked salmon

150g creme fraiche

1 tbsp of horseradish

capers

chives

balsamic vinegar

olive oil

Method

Trim the leaves from the beetroot place in a tray with some water cover with foil and roast for 1 hour or until a knife runs easily to the center of the beetroot. Allow to cool

Mix the creme fraiche and horseradish

Peel the beetroot and thinly slice either with a knife or a mandolin

Arrange the beetroot on the plate and seaon with a little salt and olive oil.

Top with the smoked salmon , chopped capers ,and the chives  add a spoonful of the horseradish cream to the center of the plate

Drizzle with a little balsamic vinegar and serve

 

Cafe Portebleue Mediterranean Mussels

Portebleue Mediterranean mussels
Serves four as a starter

Ingredients

1200 g fresh de bearded mussels
300 g of strong chorizo
300 g of diced red pepper
One onion diced
10 cl of single cream
10 cl of white wine

Some garlic butter for toasts

Method

This is quick recipe which is perfect for a starter. I am often asked for a spoon in the restaurant so you’d better serve your mussels with one! The sauce is fabulous.

Heat some olive oil in a heavy bottomed saucepan,
Fry off the diced onion
Add the chorizo
When the oil from the chorizo is released add the red pepper
After one minute of frying add the mussels and the white wine and then the cream
Cover the saucepan
When all the mussels have opened and the sauce thickened they are ready

Serve with chopped chives and garlic toasts

Seared Scallops with pan fried lardons flambeed in pastis

Seared Scallops with pan fried lardons flambeed in pastis

Serves 4 as a starter

Ingredients

12 good sized fresh scallops

100 grams bacon cubed into lardons

A glass of pastis

Some olive oil for frying

Salt and pepper

125 ml of cream

Method
1.Fry of the bacon and set aside
2.Wash and dry the scallops and season. 3.Heat the oil in the pan then place the scallops in the hot oil for 90 seconds or until the underside is a lovely golden seared colour.
4.Turn scallops over then pour in the pastis and let it ignite (mind your eyebrows)
5.Pour in the cream then stir in the bacon lardons.

6. Allow the sauce to thicken then serve immediately with a little dressed salad.

Bon appetit!

Chicken Liver and Pineau Pate

This delicious variation on classic chicken liver pate uses our local aperitif, Pineau des Charentes. Adding the alcohol to the mixture while cooking gives an intense flavour to the meats and a lovely velvety texture.

While this divine tipple is featuring more and more on British cocktail menus you may not find it everywhere so we suggest using a good Cognac as an alternative. Perfect for family occasions as you’ll need to prepare the pate the day before serving and refrigerate overnight to set.

Ingredients
125g of butter
( leave 25g of melted butter aside for the topping )

500g of chicken livers

1 crushed clove of garlic

2 large sprigs of fresh thyme or 1 tablespoon of dried

200g of smoked bacon cut into small chunks

125 ml glass of pineau des charentes/or cognac if not available

Handful of bay leaves for decoration

Method

Cut up the chicken livers

Melt 100g of the butter in a frying pan and add the livers, bacon, garlic and thyme. If using fresh thyme, run the leaves through your finger and thumb and discard the stalks. Pour in the pineau or cognac.

Cook over a moderate heat until the livers are cooked through and the pan juices have evaporated.

Pour the contents of the frying pan into a blender and blitz to a smooth paste.

Line your terrine dish with cling film then pour the blended mixture into the dish leaving enough room for the butter topping.

Pour the remainder of the melted butter over the top to seal and decorate with bay leaves and a spring of thyme to finish.

Refrigerate overnight to set.

Serve with small guerkins or cornichons and a dollop of homemade chutney with toasts and a lightly dressed salad.

Cafe Portebleue Recipes

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We only ever use fresh ingredients and recommend that wherever you are in the world you do too.

Bon appetit!