French Recipes from Northampton's amazing French Restaurant Sacre Blue

Recipes to delight your senses… Duck Breast with Fruits of the Forest Ingredients: 2 Duck breasts with skins left on 500 ml orange juice 30gms sugar 5 shallots 25 ml Cointreau 200 ml double cream 1 pack of frozen fruits of the forest - defrosted Butter for frying Method: Heat a pan with no oil or fat, and when hot place the duck breasts skin side down and cook for about 2 minutes until the skin is a golden brown in colour. Reduce the heat and continue to cook for about 25 minutes. Meanwhile peel and slice the shallots and place in a small saucepan with a knob of butter and cook on a medium heat until they are soft and golden in colour. Add the Cointreau and flambé until the alcohol has burned off them add the sugar and stir for 2 minutes. Then add the orange juice and simmer until reduced by half. Finally, add the cream and the sauce is complete. Remove the duck breast from the pan and carve them, skin side up, into thin pieces and arrange on a warm plate. Pour the sauce over the duck breasts and add two tablespoons of the fruits of the forest. Serve with sauté potatoes and fresh vegetables. Wine: The French love to drink a robust white wine with all poultry including duck and the recommendation is a Louis Affre 2003 Chablis. It is strong but crisp and dry with the classic flinty flavour of the Chablis region, and a wonderful colour of pale straw. For those who would prefer a red wine, go for a 1999 Roberts Estate Cabernet Sauvignon. This is a wine that the Australians do particularly well and it is a deep ruby colour with a strong flavour of blackcurrent.
Fillet of Beef Kebabs Ingredients: 2 Fillets of Beef each about 250 gms 6 New potatoes Selection of 4 different vegetables of your choice each about 150 gms 300 ML of double cream 1 tsp of course black pepper Half a lemon 300 ML of beef stock Half an onion 2 dessert spoons of brandy 1 tbls of olive oil 1 tsp of butter 2 wooden kebab skewers Sprig of parsley for garnish Method: Cut each fillet of beef into 3 equal portions. Melt the oil and butter in a frying pan and when fully melted fry the beef fillets quickly to give them a good colour and seal the flavours. Remove from the pan and set aside making sure that you keep any juices in the pan. Prepare the vegetables and cook them until just done and still firm. Cook the new potatoes with the skins on and then peel them when cooked and fry them in oil until golden brown. Meanwhile, make the sauce. Dice the onion and cook in a little oil. Add the black pepper and after about 3 minutes add the brandy and flambé. Add the beef stock and the juices from the frying pan and then liquidise to a smooth sauce. Return to the pan and reduce by half. Heat the oven to 190° C (Gas mark6) and roast the beef to your taste. When ready put three beef fillets and three potatoes on each skewer alternately and keep warm. Add the cream to the sauce and reduce until it thickens. Warm the vegetables and add to the plate with the kebabs, pouring the sauce over the kebabs. Chop the parsley and sprinkle over the top. Tasty Tip – to add an extra sharpness to the sauce squeeze some fresh lemon juice into it just before serving. Wine: To compliment both the beef and the sauce try a Châteauneuf-Du-Pape, a wine that that is a deep red and full bodied with a delicious taste of warm spices. I recommend AC Domaine de Panisse 2002 Cuvée Tradition
SOLE ROULADE WITH PRAWNS AND WHITE WINE Ingredients: (for four people) 8 Sole fillets 200g cooked prawns 2 carrots 200g green beans 1 cauliflower 1 shallot 1 onion 350ml double cream 40g butter 400ml medium white wine 16 new potatoes Sprinkle of salt and pepper 25g fresh dill Method: 1. Chop the prawns and mix them with the flour and butter until you have a thick, sticky mixture. Add a chopped fried onion and some dill. Put the mixture on the sole fillets then roll and bind the fillets with string (an elastic string if possible). 2. Heat the oven at gas mark 7 (210C). Bring a large saucepan of water to boil for the vegetables and cook the new potatoes. 3. While the water is boiling, butter the oven dish and season with salt and pepper. Add the sole roulades stuffed with prawns, making sure to keep the binding in place. Pour in the white wine, add the chopped shallots and cover with buttered foil and cook for 15 minutes. 4. While the sole roulades cook, peel the carrots and cut them to the size of thick matches. Prepare the green beans and the cauliflower florets. Cook the vegetables one-by-one until just cooked (al dente) and if you wish, peel the new potatoes and pan-fry them. 5. Rest the fillets in a new piece of foil and pour the juice from the oven dish into a saucepan on a low heat. Add the cream and some dill. Place the sole roulade on a plate, removing the string, and place the vegetables along side. Add the sauce and potatoes and serve immediately.

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Recipes to delight your senses…