Gastronomy

AGNEAU CHAMPVALLON

Ingredients:

·         2 Large Onions

·         900g/2lb Potatoes, peeled

·         4 tbsp Olive Oil

·         2 Garlic Cloves, crushed

·         Salt and Black Pepper

·         8 Lamb Cutlets

·         Bouquet Garni

·         420ml/14fl.oz. Fresh Lamb or beef Stock

Preparation:

1. Slice the onion and potatoes into 6mm/1/4inch slices. Heat the oil in a casserole, add the potatoes, onions and garlic and fry until golden brown. Remove with a slotted spoon and set aside.

2. Season the chops with salt and pepper then add to the casserole and brown on both sides. Remove with a slotted spoon and set aside.

3. Place half the onion and potato mixture back into the casserole, add the meat and bouquet garni, then top with the remaining onion and potato mixture.

4. Pour the stock into the casserole, cover and simmer for 40 minutes. Serve hot.

FRENCH FOOD

French cuisine is a style of cooking derived from the nation of France. It evolved from centuries of social and political change. The Middle Ages brought lavish banquets to the upper class with ornate, heavily seasoned food prepared by chefs such as Guillaume Tirel. The era of the French Revolution, however, saw a move toward fewer spices and more liberal usage of herbs and refined techniques, beginning with François Pierre La Varenne and further developing with the famous chef of Napoleon Bonaparte and other dignitaries, Marie-Antoine Carême.

French cuisine was codified in the 20th century by Georges Auguste Escoffier to become the modern version of haute cuisine. Escoffier's major work, however, left out much of the regional character to be found in the provinces of France. Gastro-tourism and the Guide Michelin helped to bring people to the countryside during the 20th century and beyond, to sample this rich bourgeois and peasant cuisine of France. Basque cuisine has also been a great influence over the cuisine in the southwest of France.

Ingredients and dishes vary by region. There are many significant regional dishes that have become both national and regional. Many dishes that were once regional, however, have proliferated in different variations across the country in the present day. Cheese and wine are also a major part of the cuisine, playing different roles both regionally and nationally with their many variations and Appellation d'origine contrôlée (AOC) (regulated appellation) laws.

PAMPLEMOUSSE AU CREABE

Ingredients

• 50g/2oz Long Grain Rice
• Salt and Black Pepper
• 2 Large Grapefruit
• 50g/2oz Black Olives, pitted
• 170g/6oz Crab Meat
• 150ml/5fl.oz. Thick Mayonnaise (check Ingredients label)
• 4 Whole Black Olives to garnish

Preparation:

1. Place the rice in a medium sized saucepan, cover with plenty of cold water. Bring to the boil add a little salt then reduce the heat and simmer for 15-20 minutes or until tender.

2. Once cooked, drain the rice into a large sieve and rinse under cold running water. Drain well then transfer to a large plate and allow to dry out. This can be hastened by lightly patting with paper towels.

3. Meanwhile, cut the grapefruit in half width ways and remove the flesh with a small sharp knife. Chop the flesh and place in a mixing bowl. Retain the shells.

4. Add the chopped olives, rice and crab meat to the grapefruit together with 120ml/4fl.oz. of the mayonnaise, salt and pepper and lightly mix.

5. Divide the crab mixture between the reserved grapefruit shells and garnish with the remaining mayonnaise and whole olives. Chill before serving.