Obsessed with all things French? Don your diva apron and get authentic with the country’s eclectic fare. Here’s wishing you bon apetit.
Meat Fondue
Meat
fondue
Ingredients: 2 pounds beef tenderloin; 1 cup cooking oil; sweet pepper to garnish
Method: Prepare the meat by removing the fat from the tenderloin. Cut into
cubes that can be easily eaten. Place
the meat in the refrigerator and
prepare the fondue pot. Pour oil into the pot. Remove the meat from refrigerator and make sure it is not too wet. If necessary,
pat excess moisture with a paper towel to prevent the hot oil from spitting when
the meat is placed in the pot. Use long fondue forks to hold the meat and a piece of garnish, if desired, so it can be placed into the pot to
cook for 1 to 3 minutes. Dip into
mustard or barbecue sauce.
Goat Cheese Salad
Goat
cheese salad
Ingredients: 1 loaf French bread; 10 tbsp olive oil vinaigrette dressing; 1/4 cup
basil leaves; 2 tbsp finely chopped
sundried tomatoes; 3/4th cup goat
cheese; 4 cups green leaf lettuce; 1 bunch arugula leaves
Method: Preheat the oven to 400°C. Combine the olive oil vinaigrette dressing,
sundried tomatoes and basil in a
bowl. Brush the bread slices with the
dressing mixture. Arrange on a baking sheet and bake until golden. Evenly spread
goat cheese on the bread slices; set aside. Toss the lettuce and arugula with the remaining
dressing mixture. Arrange the lettuce on a serving platter; top with the bread
slices. Garnish with basil.
Beef Fillet
Beef
fillet
Ingredients: 4 slices beef fillet (200-250 gm each); 60 ml brandy; 2 tbsp olive oil;
50 gm unsalted butter; 125 ml heavy
cream; 4 tbsp pickled green
peppercorns; salt and black pepper to taste
Method: Begin by coarsely grinding 3 tbsp of the peppercorns. Heat the olive
oil and butter in a pan and sear the
fillets on both sides, then reduce
the flame and cook them till done. Remove them to a heated
platter. Pour the brandy into the pan and stir until the
flames have gone out. At this point,
stir in the cream and the
peppercorns, season the sauce to taste with salt and pepper, and spoon it over
the fillets.
