Cours de television French by Gerard Laurent

By Gerard Laurent

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As a cheese course, with crusty bread and fruit Don’t throw away the oil – use it in your dressing 60 Roasted Hamilton Poussin Wrapped with Streaky Bacon and Stuffed with Potatoes and Sage 4 poussin chickens 12 rashers dry-curled streaky bacon 1 pound potatoes, peeled Handful fresh sage, thyme or rosemary (all are good) 12 cloves garlic, peeled 1/2 cup white wine, plus 1 cup Sea salt and freshly ground black pepper Olive oil Preheat your oven and an appropriately sized roasting tray to 425 to 450 degrees.

5 centimetres) thick (even thinner if you can). Allow to cool for about 15 minutes and you will have one big sesame seed caramel biscuit. Bash it up as you like! Yield: 4 to 6 servings Prep Time: 15 minutes Inactive Prep Time: 1 hour Cook Time: 15 minutes Difficulty: Medium 52 Huge Yorkshire Puddings 1/2 pint (285 millilitres) milk 4 ounces (115 grams) all-purpose flour Pinch salt 3 eggs Vegetable oil Preheat oven to 450 degrees F. Mix the batter ingredients together. Let rest for 10 minutes Preheat a Yorkshire pudding tray or muffin tin with 1/2-inch (1 centimetre) of oil in each section.

Cook the tagliatelle in salted, boiling water until al dente. Drain and add to the fish, serve scattered with some of the leftover parsley and an extra drizzle of olive oil. Yield: 4 servings Prep Time: 5 minutes Cook Time: 20 minutes Difficulty: Easy 36 Seared Carpaccio of Beef with roasted Baby Beets, Creamed Horseradish, Watercress and Parmesan The reason I like to make this dish is because, apart from being really quick and simple, it's a sociable feast where everyone can tuck in and help themselves.

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