Wednesday 21 August 2019

One pot wonders from celebrated chef Stéphane Reynaud

 

Beef cheeks with beetroot
Beef cheeks with beetroot
Pork with pumpkin
Lamb with bay leaf potatoes
Pineapple clafoutis
One knife, One Pot, One Dish by Stephane Reynaud

Celebrated chef Stéphane Reynaud shows you how to cook up hearty French meals that require only one knife, one pot and one dish.

Beef cheeks with beetroot

Preparation time: 10 minutes

Cooking time: 3 hours

Serves 4

Ingredients

800g beef cheeks

1 green capsicum (pepper)

1 red capsicum (pepper)

1 yellow capsicum (pepper)

4 baby beetroot, with greens

20g fresh ginger

3 bulb spring onions

2 tbsp olive oil

150ml red port

Bouquet garni

500ml beef stock

1 bunch of baby beetroot greens

Salt and pepper

You will need:

1 flameproof casserole dish

1 chopping board

Method

Cut the beef cheeks into four pieces. Seed the capsicums and cut into thick strips.

Peel the beetroot and ginger.

Sauté the beef cheeks and the onion with the olive oil in a flameproof casserole dish.

Deglaze with the port, add the beef stock, bouquet garni and the piece of ginger.

Cover and cook for 2 hours on a low heat. Add the beetroot and capsicums. Cook for another hour.

Sprinkle with the baby beetroot greens and then serve.

Pork with pumpkin

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Pork with pumpkin
 

Preparation time: 15 minutes

Cooking time: 2 hours 30 minutes

Serves 4

Ingredients

1 hokkaido pumpkin (red kuri squash)

3 French shallots

4 tomatoes

1kg pork neck

Salt and pepper

2 sprigs of thyme

1 sprig of rosemary

1 tbsp peanut oil

50g butter

200ml vegetable stock

80g roasted salted peanuts

You will need:

1 flameproof casserole dish

1 chopping board

Method

Cut the pumpkin into small cubes, keeping the skin on. Peel and finely chop the shallots, cut the tomatoes into wedges.

Season the pork neck with salt and pepper.

Brown the pork on all sides in a flameproof casserole dish with the shallots, thyme, rosemary, oil and butter.

Cover and cook in the oven for 1 hour, turning the piece of pork regularly and basting from time to time with the vegetable stock. Add the tomatoes and diced pumpkin and cook in the oven for another hour, covered.

Roughly chop the peanuts and scatter them over the dish before serving.

Lamb with bay leaf potatoes

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Lamb with bay leaf potatoes
 

Preparation time: 20 minutes

Cooking time: 45 minutes

Serves 4

Ingredients

800g bintje potatoes

4 onions

4 bay leaves

8 lamb cutlets

1 litre vegetable stock

Salt and pepper

You will need:

1 baking dish

1 chopping board

1 mandoline

Method

Peel the potatoes and onions and slice thinly using a mandoline.

Make alternate layers of potato and onion in a baking dish with bay leaves in between.

Pour in the seasoned vegetable stock (the potatoes should be completely covered). Cook in the oven for 30 minutes.

Arrange the cutlets on top of the vegetables, season and bake for a further 15 minutes.

Pineapple clafoutis

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Pineapple clafoutis
 

Preparation time: 5 minutes

Cooking time: 40 minutes

Serves 4

Ingredients

1 tin of pineapple rings

3 eggs

125g plus 50g caster sugar

100 g flour

¼ sachet baking powder (½ tsp)

250ml milk

40g butter

You will need:

1 whisk

1 baking dish

Method

Preheat the oven to 160°C/320°F/Gas 3.

Drain the pineapple slices in a strainer.

Whisk the eggs and 125g sugar until the mixture is pale and creamy. Add the flour, baking powder, milk and melted butter.

Pour the mixture into a baking dish,

arrange the pineapple rings on top and bake for 35 minutes.

Sprinkle with the remaining 50g sugar and bake for another 5 minutes.

Irish Independent

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