You know we adore Rick Stein, especially when he’s in France! You may already have read our post about his latest book and accompanying TV series, and be eager to try some of the recipes for yourself. If you haven’t already ordered your copy of the book, or already finessed your own versions of his dishes, indulge here.
We bring you three Rick Stein recipes from Secret France, tastefully teeing you up for a delicious 3-course meal. Or you might, like us, try one recipe at a time to eek out the scrumptiousness of it all. These recipes offer something for every taste although we were torn between a salad to start and his sardine recipe – which would you have chosen?
Indulge now in these fabulous French recipes that reflect some of the most authentic cooking from France.
Naturally, there are some serving suggestions that reference other recipes in the book. They’re just suggestions, many come with store cupboard alternatives. Or you might just have to put the book on your birthday wishlist after all!
LENTIL, BEETROOT & GOATS’ CHEESE SALAD | SALADE DE LENTILLES, BETTERAVE ET CHÈVRE
SERVES 2as a main course or 4 as a starter
- 175g small beetroots, washed but not peeled
- 2 tbsp olive oil
- 1 shallot, finely chopped
- 1 garlic clove, finely chopped
- 100g Puy lentils, rinsed
- 1 fresh thyme sprig
- Small handful flatleaf parsley, chopped
- 1 ripe pear
- 100g goats’ cheese log
- 2 small handfuls rocket leaves
- 4 walnut halves, roughly chopped
- Salt and black pepper
Dressing
- 2 tbsp olive oil
- 1 tbsp walnut oil
- 1 tbsp Banyuls or sherry vinegar
Preheat the oven to 190°C/Fan 170°C.
Put the beetroots on a baking tray and roast them for up to an hour, depending on size. They should be tender to the point of a knife when done. Leave them until cool enough to handle, then peel off the skins and cut them into wedges. Set aside.
Heat the olive oil in a pan and sweat the shallot and garlic over a medium heat until softened. Add the lentils, 300ml of water, thyme, half a teaspoon of salt and plenty of black pepper, then simmer for 23 minutes. You may need to add a little more water, but the object is for it all to become absorbed. Leave the lentils to cool down, then add the chopped parsley.
Core and slice the pear, leaving the skin on. Cut the cheese in half horizontally or into 4 slices, depending on how many you are serving. Preheat the grill and grill the cheese on one side. Mix the olive oil, walnut oil and vinegar to make the dressing.
Put the lentils in a wide dish, then top with some rocket leaves. Nestle beetroot wedges and pear slices among the leaves and top with the grilled goats’ cheese and dressing. Sprinkle over the walnuts and serve at once.
DUCK COTTAGE PIE | PARMENTIER DE CONFIT DE CANARD
SERVES 4–6
- 4 confit duck legs (page 303 or bought)
- 4 shallots, chopped
- A few fresh thyme sprigs, leaves stripped and chopped
- 175ml red wine
- 200ml chicken stock (page 301 or bought)
- Handful flatleaf parsley, chopped
- 800g potatoes,cut into 5cm chunks
- 100–125ml warm milk
- 150–200g Comté cheese, grated
- Salt and Rick’s pepper-mix (page 303 or black pepper)
Warm the confit duck legs over a gentle heat to release the fat, then pour the fat into clean jam jars. You will need some for this dish, but save the rest for roasting potatoes another day.
Remove the skin from the duck legs and discard it or slice and roast as a nibble. Pull away the duck meat with a couple of forks and shred it, removing and discarding any bones and gristle.
Heat 2 tablespoons of the duck fat in a pan, add the shallots, thyme and half a teaspoon of pepper-mix or plenty of black pepper. Allow the shallots to brown gently and once they are golden, add the wine and stock, then bring to the boil.
Cook for a few minutes, then add the duck meat and the chopped parsley. Stir and set aside.
Preheat the oven to 210°C/Fan 190°C. Boil the potatoes in salted water for 20–25 minutes until tender. Drain them well, then add the warm milk and mash until smooth. Season with salt and a big pinch of pepper-mix or some black pepper.
Grease a baking dish measuring about 18 x 28cm with duck fat. Pile in the meat mixture, then cover with mashed potatoes. Sprinkle the grated cheese on top and bake for
about 25 minutes until heated through and browned on top.
Serve with a green salad, green beans with garlic and fried breadcrumbs (page 230) or carrots à la fermière (page 250).
APRICOT TART |TARTE FINE AUX ABRICOTS
SERVES 6–8
- 275g all-butter puff pastry 4 tbsp ground almonds 450g fresh ripe apricots,
- stoned and cut in halves or quarters, depending on size
- (or use tinned apricots) 2 tbsp icing sugar
- 6–8 tbsp apricot jam
- crème fraiche to serve
Preheat the oven to 200°C/Fan 180°C. Roll out the pastry into a long bar shape measuring about 15 x 35–40cm and transfer it to a baking sheet. With a sharp knife, score all around the pastry about 1.5cm in from the edge, but take care not to cut all the way through to the base. You just want to allow a border to rise around the fruit.
Sprinkle the ground almonds over the pastry within the score lines. Arrange the apricots, cut side up, over the ground almonds, keeping them tightly packed. Dust the apricots with the icing sugar.
Bake the tart for 25–30 minutes until the apricots are tender and caramelised and the pastry is risen and golden. Allow to cool to room temperature.
Warm the apricot jam over a low heat, then pass it through a sieve before brushing it liberally over the tart to glaze.
Serve with crème fraiche.
Extracted from Rick Stein’s Secret France by Rick Stein (BBC Books, £26)
Photography by James Murphy
Read more about Rick Stein’s connections with France
- Rick Stein’s Midi
- Free download: Rick Stein’s Delicious Waterways
- Rick Stein’s Secret France
