Try these French dishes brought to you by Angela Day to celebrate Bastille Day.
SAFFRON CREME BRULEE
Makes 6
1 pinch of saffron threads
30ml hot water
100g castor sugar
6 egg yolks
500ml cream
treacle brown sugar for sprinkling
Steep the saffron in the hot water for 30 minutes.
Beat the castor sugar and egg yolks well. Heat the cream to just boiling.
Pour on to the egg mixture while beating. Mix in the saffron-infused water.
Pour the mixture into 6 ramekins. Place the ramekins into a roasting dish and fill with hot water to come halfway up the sides of the ramekins.
Place in the oven at 150°C for 15-20 minutes or until just set with a slight wobble.
Remove and cool then chill well. Sprinkle each with a layer of sugar and melt the sugar with a blowtorch or place under a heated grill.
NOTE: In place of saffron, you can flavour the mixture with the seeds from a vanilla bean.
CHICKEN CASSOULET
Serves 4-6
30ml duck fat
4 chicken leg portions
800g pork sausages
300g smoked bacon, cut into cubes
1 onion, chopped
2 sticks of celery, chopped
5ml chopped garlic
30ml tomato paste
400g tin of chopped tomatoes
bouquet garni - parsley, bay leaf and thyme
750ml chicken stock
2 x 400g tins of cannellini beans, drained and washed
125ml breadcrumbs
30ml olive oil
Heat half the duck fat in a large ovenproof casserole and fry the chicken leg portions until browned.
Remove and set aside.
In the same pot, fry the pork sausages. Remove and set aside.
Heat the remaining duck fat and fry the bacon, onions, celery and garlic until softened, about 10 minutes.
Add the tomato paste, chopped tomatoes, bouquet garni and chicken stock.
Return the chicken and pork sausages and stir to combine well.
Cover with the lid and transfer to the oven to cook for 1 hour.
Remove the lid, stir in the cannellini beans and simmer for 15minutes.
Sprinkle over the breadcrumbs and olive oil and grill until golden.
FRENCH CHEESE TART
Serves 6-8
PASTRY
375g flour
pinch of salt
190g butter, cubed
2 egg yolks
75-100ml water
FILLING
400g ricotta cheese
5 eggs
45ml cream
salt and pepper
100g goats cheese, sliced
PASTRY: Combine the flour and salt in a bowl and rub in the butter.
Combine the egg yolks and water and add to the flour using enough of it to bring the mixture together to form a dough.
Wrap in clingfilm and refrigerate for an hour.
Roll out the dough and line a 22cm quiche tin.
FILLING: Combine the ricotta cheese, eggs, cream and seasoning and mix well until smooth.
Pour this into the pastry and bake at 190°C for 20-30minutes until puffed and golden.
Remove and top with the slices of goats cheese.
Delicious served with a salad.