Cookbook 135: New French Table

Scott’s parents gave him this cookbook from friends or friends or something like that. New French Table: A fresh take on classic recipes by Emily and Giselle Roux has a wide range recipes covering soups, salads, international influences, breads, preserves and desserts. I didn’t actually eat all the recipes I made from this book (because I don’t like cauliflower), but it was well received by everyone who ate dinner that night. I also didn’t take a photo of the meatloaf, because it’s just not that attractive. Overall 3.5 out of 5.

Lentin, confit tomato and fresh herb salad with a mustard dressing

Lentil, confit tomato and fresh herb salad with a mustard dressing

Ingredients

  • 200g green lentils
  • 1 litre water
  • 10g coriander leaves
  • 10g parsley leaves
  • 5g mint leaves, chopped
  • 15g roasted hazelnuts
  • 1 spring onion, finely chopped

For the confit tomatoes:

  • 12 plum/roma tomatoes (approx 240g)
  • 1 tbsp olive oil
  • 1 garlic cloves, crushed
  • 1 thyme sprig
  • 1 pinch of caster sugar
  • salt and freshly ground pepper

For the mustard dressing

  • 1 tsp dijon mustard
  • 1 tbsp olive oil

Method

  1. Preheat the oven to 140C and line a baking tray with greaseproof paper.
  2. Rinse the lentils in cold water before placing them in a large saucepan with the measured water and a pinch of salt. Bring to the boil, cover the saucepan with a lid and reduce the heat to a gentle simmer for about 15 – 20 minutes. The lentils will double in size when cooked.
  3. For the confit tomatoes, quarter the tomatoes and remove the seeds with a small knife/spoon. Do not discard the pulp and seeds as they are used in the dressing. Put the tomatoes in a small bowl and add the olive oil, garlic, thyme, sugar and salt and pepper. Mix well and then spread them all out on the lined baking tray. Cook int he oven for 30 – 40 minutes, or until the tomatoes are slightly shrivelled and reduced in size. Remove from the oven.
  4. Roughly chop the parsley and mint leaves.
  5. Place the reserved tomato pulp and seeds in a blender together with the mustard, olive oil and a pinch of salt, and blend until combined.
  6. Once all the ingredients are cool, gently mix the lentils and fresh herbs with the salad dressing. Finally sprinkle the roast hazelnuts, spring onion and the confit tomatoes on top.

Notes on this recipe:

  • I can’t remember much about this recipe. The recipe certainly appealed, and reading through it again I am tempted to make it again, so we’ll say it was a success.

Meat Loaf

(No photos, because meatloaf isn’t that interesting to photograph)

Ingredients

  • 1/2 carrot, chopped
  • 1/2 celery stick, chopped
  • 2 white mushrooms, chopped
  • 1 shallot, chopped
  • 2 garlic cloves
  • 1 handful of flat-leaf parsley leaves
  • 450g minced beef
  • 2 tbsp panko crumbs
  • 1 tsp dried thyme
  • 2 tsp fine salt
  • 1 pinch ground nutmet
  • 1 pinch dried red chilli flakes
  • 1 egg
  • 2 tbsp ketchup, plus a little extra for brushing
  • 1 tbsp Worcestershire sauce

Method

  1. Preheat the oven to 190C
  2. Place the carrot, celery, mushrooms, and shallot, together with the garlic and parsley in a small blender and blend into small chunks. Do not puree. Set aside.
  3. Put the mince meat in a large bowl, add the panko crumbs and thyme, season with salt, nutmeg and chilli. In a separate smaller bowl, whisk the egg, ketchup and Worcestershire sauce together before adding to the mince meat. Finally, add the chopped veggies and gently fold into the meat.
  4. Shape the mixture into a 20cm long loaf, on a lined baking tray. Avoid pressing and compacting the mixture, then brush a little ketchup on top of the meat loaf before baking. You can also bake it in a greased loaf pan. Bake in the oven for 30 minutes depending on the thickness of the minced meat, until it has a golden brown exterior and the centre has reached 65C.
  5. Remove the meat loaf from the oven and leave to rest for 2 hours before attempting to slice.

Notes on this recipe:

  • We didn’t wait for 2 hours because we wanted to eat it for dinner. It was very crumbly

Whole roasted and spiced cauliflower

Whole roasted and spiced cauliflower

Ingredients

  • 150g Greek yoghurt
  • finely grated zest and juice of 1 lemon
  • 2 tbsp smoked salt
  • 1 tbsp finely chopped garlic
  • 1 tbsp smoked paprika
  • 1 tsp ground cumin
  • 1 pinch of freshly ground black pepper
  • 1 pinch of ground nutmeg
  • 1 cauliflower head
  • olive oil for drizzling

Method

  1. Preheat the oven to 200C and line a baking tray with greaseproof paper
  2. Whisk all the ingredients, except the olive oil and cauliflower, together in a large bowl. Cover the head of the cauliflower with the marinade and place it on the baking tray. Bake in the oven for 45 – 60 minutes or until the marinade has formed a coloured crust.
  3. It is best served lukewarm with a drizzle of olive oil. Remaining marinade can be served with fish or meat.

Notes on this recipe:

  • I don’t like cauliflower, so I didn’t eat this. But the vegetarians who do like cauliflower and who were here for dinner loved it.

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