Food & Drink · Recipes

Confit de Canard Tagine – Crock Pot

Having just cooked a delicious meal I thought I would note down the recipe to serve as a recipe reminder in the future…

Here’s what I did….

I browned 8 manchons de canards in my crock pot over the gas hob. Once browned I added 1 large roughly chopped onion, 3 large cloves of grated garlic, a pinch of sea salt, 2 dessert spoons of Ras el Hanout, 2 handfuls of dried apricots and a cup full of pre soaked lentils. Mix well together and then add 2 cups of boiling water and a small tin of tomato puree.

Cook for 6 hours on setting I of crock pot.

Serve with crusty bread or Nan style bread and a good bottle of Chateau Cambriel rouge…..et voilà!

Food & Drink · Luc Sur Orbieu, Aude · Recipes

Chicken & Apricot Tagine

I love trying out new recipes and often follow a hunch I have for something mixing flavours and textures to suit.

The following recipe is my own “concoction”. It serves 6 people

You will need

6 chicken portions
3 lemon confit
garlic
ginger
ras el hanout
1.5 litres of chicken stock
2 medium onions
4 large tomatoes
1 can of chick peas
handful of dried apricots
3 tablespoons of tomato puree
    Method
    1. Brown the chicken portions in a large pan / tagine
    2. Add chopped garlic and ginger, season.
    3. Add the lemons to the chicken (if you don’t have confit available I boil them and then squeeze insides through a sieve)
    4. Add 3 desert spoons of Ras el Hanout spice stir and slowly add about 0.5 litre of stock, bring to boil.
    5. Add chopped onions and chopped tomatoes along with chick peas and another 0.5 litres of chicken stock. Cover and simmer for 1 hour. Check every now and again to make sure it is not sticking, add extra stock if necessary.
    6. After about an hour taste, season if required, at this point I always add an extra desert spoon of spice and tomato puree along with the extra stock.
    7. Simmer again – the longer the better. In total I cooked mine for about 2.5 hours.

    To Serve

    • About 10 minutes before serving add the apricots
    • Serve with either rice, pitta or potatoes.
    • We had a crisp white wine to accompany the soup – Carte Noire from Bérail Laragrde, Luc Sur Orbieu

      Food & Drink · Life in France · Luc Sur Orbieu, Aude

      What’s cooking?

      We have friends coming for dinner tonight. Manon Lily’s “guardians” from Domaine de Meilhac and a wonderful ceramiste & her partner from Gruissan Plage. The culinary thinking cap has been on for a while. I only have to cook two courses as Céline has offered a dessert.

      So I have decided to make a cream of cauliflower soup with crisp fried mushrooms & garlic croutons followed by my own version of Chicken Tagine. I tend to make things up as I go along and then sit down afterwards and think wow that tasted wonderful so why didn’t I write it down….so this afternoon as the pinny comes out I will make an attempt to:

      1) write it down

      2) take some photos (although I may feel a bit daft taking pictures when our guests are here)

      Over the last few weeks I have been contemplating blogging my cooking as I do think it’s good and Andy always says I can stay another night! So perhaps this is the start of a savoury chapter to these ramblings.

      We have sunshine here – it’s wonderful clear blue skies….my sister texted to say it was snowing so here is a photo of the snow from two years ago when they said it would never snow in Luc Sur Orbieu – how wrong they were!