When I look back, I think I was in French cuisine. I was not born in France, and I've spent French heritage, but worked by a happy coincidence, many of my formative years of great French cuisine restaurants in Australia and Europe. I'm lucky, some of the greatest French chefs have worked our time - and I made a point of eating at restaurants more!
To be honest, when I started my journey, I did not have the same passion for food as I do today. In fact, I really do not think passion is something you are born. In my experience is something that develops with energy and determination to succeed over time. And it needs to be fed. In my case it was something that grew as I grew up, which has developed and strengthened each year and each leader had the opportunity to work with them.
If passion for good food has developed over a long period of time, a passion for French cuisine can take longer because it is a to know so broad and comprehensive order, and that is so full of traditional cuisine. But there is no doubt that in the West, at least, the kitchen is the classic model for most cooking schools and an understanding of the techniques and methods, it is to master even for the cook of the house.
Accessible and accessible
The main purpose of my book are French courses is to look at the world of French cuisine in a way that is accessible and affordable for home cooks at all levels. Not as Larousse Gastronomique or duplicate is a professional Cordon Bleu cooking classes, but on a wide range of useful techniques available to provide the most timid cook himself.
In my opinion, the traditional approach of something rigid to French cuisine, with its reliance on heavy components, such as butter, flour and cream, is fast disappearing in the kitchens of restaurants from all over the world. The choice is modern for lighter fare, the most delicate and intense flavors. This change is certainly in my own approach reflected in the kitchen. Another objective in French courses is the amateur chefs to promote to develop a similar food and kitchen, which is located in France approach. That is, more on the quality and freshness of comfort when choosing your products.
In many French cities, people buy food on a daily basis, and fresh markets rather than the products of the supermarket giants are always the best choice, whenever they can. I understand that many people do not have the time or the opportunity to shop each day, I encourage you, for their support and local fishmonger, more money for organic and free them to spend more time for shopping in the markets and greengrocers, butchers instead of mass produced food. Not only will your taste the best dinner, but you can also do your part in the life of dream from small local producers and fans who need your support to keep.
Enjoy the experience
It is also important to note that good food takes a level of care. We all tend to panic screaming that we are "bad time". Well, the kitchen is a great way to slow down. Try to cook something as melt on the tongue and enjoyed, not rushed through as a means to think.
An approach that considers that the food is very different from gripping and as quickly as possible to throw ingredients together. But I think the rewards are many more. If you take the time to understand the techniques that are used in the kitchen, is reflected in the finished dish. It is quite possible to do good deeds and sauces at home, with quality ingredients and ease.
In short, we can say that in my book, but you will blink lessons that follow to find the traditions of the past, with a final report on the current and future trends. I hope you enjoy the recipes as much as I enjoyed the research, practice and build.
Lobster and Parmesan Tortilla
A simple omelet is one of the great pleasures of life. This version is luxurious, without shame, but I invite you to try the recipe ... it's a dream! Instead lobster omelet with fresh crab, brown crab, lobster, prawns (shrimp) or smoked salmon are produced.
Ingredients for 4 people
Preparation time 20 minutes Cooking time 4 minutes
1 fried lobster tail
200 ml (7 fl oz) of hollandaise sauce *
250 ml (8 1/2 fluid ounces) of lobster soup, reduced
100 ml (3 1/2 fl oz)
80 g (3 oz) freshly grated Parmesan cheese
1/2 tablespoon brandy
1 tsp mustard English
Salt and pepper
A few drops of lemon juice
80 ml (3 fl oz) cream
8 eggs
G-20 (3/4 oz) butter
Remove 1 cup fried lobster tail, cut into pieces and set aside.
February. Hollandaise sauce mix the reduction of soup, parmesan cheese, brandy and mustard in a bowl. Season with salt and pepper, a few drops of lemon juice and mix. The cream until stiff and add to the sauce.
Three. Preheat the grill (broiler) to the highest temperature.
April. Break the eggs into a bowl and whisk together well. Light butter 4 forms rosti (or egg poaching pan-four holes) over medium heat. Share cook the eggs of 4 mussels, 2 minutes, they will have enough liquid in the middle.
May Divide the lobster meat evenly over 4 tortillas and spoon a generous amount of sauce. Place the shells in a preheated grill and cook for a few minutes until tortillas are puffed and golden. Serve hot from the grill with crispy baguettes and many French cold butter.
* Sauce Hollandaise
3 tablespoons white wine vinegar reduction
2 egg yolks
150 ml (5 fl oz) ghee
Salt and pepper
A few drops of lemon juice
. 1 Place the vinegar reduction into a stainless steel bowl and can over a pot of boiling water to a simmer; the bottom of the cup does not come into contact with water. Add egg yolks and beat until the mixture is thick and pale and creamy. Slowly pour constantly in clarified butter, stirring until the sauce thick and shiny. Remove from heat, season and add the lemon juice. Serve immediately or store in a warm place until ready to serve.
It will keep for 1-2 hours.
Prune and Armagnac soufflé
The classic combination of dark and sticky prune Armagnac blown works wonders and is one of my favorites. Serve with vanilla pudding with Armagnac and a scoop of ice cream and caramel flavored Armagnac. If you serve soufflés shovel a scoop of ice cream on top of each. Gradually into the souffle sink, who consume a wonderful contrast in temperatures.
Ingredients for 4 people
Preparation time 10 minutes Cooking time 8 minutes
250 g (9 oz) cream base *
20 ml (3/4 fluid ounces) Armagnac
80 g (3 oz) prunes, pitted and chopped
7 protein
140 g (5 ounces) sugar
1 Preheat oven to 190 ° C (375 ° F). Prepare 4 individual soufflé molds. Whisking to temper the cream base, then add the chopped prunes and Armagnac.
Two. Place egg whites and sugar in a scrupulously clean electric mixer beat soft peaks. The cream Stir and spoon into prepared dishes. Set up the surface with a spatula and run around the edge to create a small groove.
Blown 3 On a baking sheet and bake for 8 minutes until golden past. Serve immediately with your choice of side.
* Custard base
360 ml (12 fl oz) milk
4 egg yolks
30 g (1 oz) of sugar
20 g (4.3 oz) single (all-purpose) flour
G-20 (3/4 oz) corn starch
1 Pour the milk into a heavy saucepan and bring to a boil. Remove from heat and reserve.
Two. Insert beat egg yolks and sugar in an electric mixer and with the passage of the tape. Add the sifted flour and cornstarch.
Three. Pour a third of the hot milk over the egg mixture and stir gently mix. Pour into the pan. Using the rest of the hot milk and cook over medium heat about 5 minutes, stirring all the time The cream will thicken light into a firm dough.
4 Disable. Heat and keep the pot in a sink full of ice water. Whisk vigorously to break clumps.
When completely cool, store in an airtight container in the refrigerator up to 5 days. May
Excerpt French lessons Justin North: recipes and techniques for a new generation of chefs. Published by Hardie Books, 2013. Began Norte Justin his career in his native New Zealand before traveling to England where he. Renowned chef Raymond Blanc with After three successful years perfecting their skills abroad, he returned to Australia, where it is boiled with Liam Tomlin at Banc Restaurant Sydney will be greatly missed. In 2001, the North his own restaurant, Woodcock has been opened and still celebrated by critics and audiences. North is also the author of Woodcock.
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