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Recipes with shallot

361 recipes that use shallot, with photos, step-by-step instructions and cook times. The quickest, Sambal kecap, takes 5 minutes. It is most often cooked with garlic, sugar and turmeric.

Run out of shallot? Half an onion per 2 shallots.

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Bún cá Hải PhòngFish noodle soup

The port city of Hải Phòng starts the day with bún cá: a tomato-tinted broth, fried pieces of turmeric-marinated fish and soft fish cake, round rice noodles, fistfuls of dill and celery and a slick of chilli, eaten at tiny plastic tables by the docks. Snakehead is traditional, but any firm white fish works. Chef's tip: fry the fish and add it to each bowl at the end; simmered in the broth, it breaks up and turns the soup cloudy and muddy-tasting.

50 minVietnamesePasta & NoodlesGluten free
by KrazyBadal 0 views

Sambal ijoGreen chilli sambal

Walk into any nasi Padang restaurant in Bukittinggi or Jakarta and the green sambal arrives among the stacked plates, a sharp, grassy partner to rendang, fried chicken and boiled cassava leaves. Green chillies, unripe tomatoes and shallots are steamed until soft, pounded roughly and then fried briefly in oil so they keep their pale jade colour and gentle heat. Minang cooks serve it at lunch and dinner, often scooped onto rice before anything else. Chef's tip: don't blend it smooth or fry it long; the charm is in its chunky texture and fresh green colour, which turns khaki if it cooks too hard.

30 minIndonesianChutneys & DipsVeganGluten freeSpicy
by KrazyBadal 0 views

Bò lá lốtBeef in betel leaves

Saigon's evening grill stalls fan charcoal under racks of bò lá lốt, little cigars of garlicky, lemongrass-scented minced beef wrapped in wild betel leaves that char and turn smoky, almost tea-like. They are eaten rolled in rice paper or lettuce with vermicelli and herbs, dipped in nước chấm or the funkier mắm nêm anchovy sauce. Look for lá lốt (Piper sarmentosum) in Vietnamese and Thai grocers; it is not the same as the betel leaf chewed with areca nut. Chef's tip: wrap with the shiny side of the leaf outward and keep the rolls snug; loose rolls unravel on the grill and the filling dries out.

45 minVietnameseMeatGluten free
by KrazyBadal 0 views

Sayur labu siamChayote and tofu coconut curry

On Lebaran morning in Java and Jakarta, sayur labu siam is the mild, soupy vegetable ladled over cut ketupat beside the richer opor and sambal goreng. Crisp-tender chayote, long beans and fried tofu simmer in a thin, pale-gold coconut broth fragrant with turmeric, galangal and salam leaf; it also makes an easy weeknight lontong sayur. This version is vegan, while many home cooks add a little terasi and dried shrimp to the spice paste. Chef's tip: let the broth simmer gently after the coconut milk goes in; a hard boil splits it into oily curds.

40 minIndonesianCurriesVeganGluten free
by KrazyBadal 0 views

Lemper ayamSticky rice rolls with chicken

Lemper turns up in every Javanese snack box, from office meetings to selamatan prayers: a log of savoury coconut sticky rice wrapped round chicken shredded and cooked down with coriander, lemongrass and coconut milk, then rolled tight in banana leaf. Some are grilled afterwards for a smoky leaf flavour. They make a filling mid-morning snack and travel well. Chef's tip: cook the chicken filling until it is quite dry; a saucy filling soaks into the rice and the rolls fall apart when unwrapped.

90 minIndonesianSnacks & StartersGluten free
by KrazyBadal 0 views

Bubur lambukSpiced beef rice porridge

Every afternoon in Ramadan, volunteers at Masjid Kampung Baru in Kuala Lumpur stir bubur lambuk in cauldrons the size of bathtubs and hand out thousands of packets to whoever queues before iftar. The porridge is fragrant with star anise, cinnamon and cloves, made rich with minced beef and a splash of coconut milk, and finished with fried shallots and herbs. At home it makes a gentle, warming one-pot meal. A vegetable and sweet-potato version works well for vegetarians. Chef's tip: walking away from the pot is the usual mistake; porridge catches on the bottom, so stir often and keep the heat low once it thickens.

90 minMalaysianRice & GrainsGluten free
by KrazyBadal 0 views

Lumpia SemarangBamboo shoot spring rolls

Semarang's lumpia carts trace their recipe back to a 19th-century Chinese-Javanese couple, and today the city's Gang Lombok and Pemuda Street sellers still roll them to order. The filling is young bamboo shoot stir-fried with prawns, egg and garlic, giving a juicy, faintly sweet crunch inside a crisp wrapper. They are eaten as a snack or light lunch with a thick garlic-palm sugar sauce, pickled cucumber, spring onion and chillies. Chicken can replace the prawns. Chef's tip: canned bamboo shoots must be boiled and drained first; skipping this leaves a sour, tinny smell through the whole roll.

75 minIndonesianSnacks & Starters
by KrazyBadal 0 views

Ayam percikGrilled chicken in coconut sauce

Along the roads into Kota Bharu, and at every Kelantan Ramadan bazaar, chicken legs flattened between bamboo sticks sizzle over long charcoal troughs while the cook splashes them again and again with a red-gold coconut sauce. 'Percik' means splashed, and that basting builds a sticky, slightly charred, sweet-spicy crust over juicy meat. At home a hot grill, barbecue or griddle pan does it. Chef's tip: basting from the start burns the coconut sauce black before the chicken is cooked; grill until almost done, then baste in the last 10 minutes.

75 minMalaysianChickenGluten free
by KrazyBadal 0 views

Bánh giòPork rice dumplings

On cold Hanoi mornings vendors cycle round the old quarter with a steaming basket of bánh giò, banana-leaf pyramids of soft, almost pudding-like rice dough around a filling of minced pork, wood ear mushroom and a quail egg. They are breakfast, a late-night bite after the bars, and something to grab at the station. The batter is cooked on the stove first so it can be spooned into the leaves, and the pork filling is fried through before the parcels are steamed. Chef's tip: stir the batter until it is as thick as soft mashed potato before wrapping; if it is still runny it leaks out of the cones and the dumplings collapse.

90 minVietnameseSnacks & StartersGluten free
by KrazyBadal 0 views

IsawGrilled chicken intestines

Around the University of the Philippines campus in Diliman and in night markets across Manila, isaw is the street-grill snack people queue for: chicken intestines threaded in coils on sticks, grilled over charcoal until crisp and smoky, and dipped in sour, chilli-spiked vinegar. At home the key is hygiene: the intestines are slit open, scrubbed with salt and vinegar, then simmered before grilling, so they are clean and cooked through to 74 °C. Chef's tip: never skip the simmering step; grilled-from-raw intestines char outside long before the inside is safe.

90 minFilipinoMeatGluten free
by KrazyBadal 0 views

Tahu isiStuffed fried tofu

Bandung commuters and Jakarta schoolchildren grab tahu isi from roadside gorengan stalls on the way home, biting into the crisp batter and the soft, peppery vegetable filling with a fresh green chilli. Squares of fried tofu are slit open, packed with stir-fried cabbage, carrot and bean sprouts, then dipped in a light garlic batter and fried again. They are just as good at room temperature for an afternoon snack. Chef's tip: let the filling cool and squeeze out its juice before stuffing; a wet filling steams inside the tofu and makes the batter slide off in the oil.

45 minIndonesianSnacks & StartersVegan
by KrazyBadal 0 views

Pidiyum kozhiyumRice dumplings with chicken curry

Central Kerala's Syrian Christian families, from Kottayam to Thrissur, make this for Christmas and Easter mornings and for the gatherings that follow a wedding. The pidi are marble-sized balls of roasted rice flour and coconut, poached in water and then simmered in thick coconut milk with garlic, cumin and shallots until they sit in a creamy, gently savoury sauce. Alongside goes a fiery kozhi curry (chicken curry) of bone-in chicken in a coconut-oil masala of onion, ginger, chilli and fennel-scented garam masala, cooked until the chicken reaches 74 °C at the thickest part. Each plate gets a ladle of soft, mild pidi and a ladle of red curry, and the two run together. It takes a little time, so families often roll the pidi together while the curry simmers. Common mistake: mixing the rice flour with cold or lukewarm water; the dough cracks and the pidi fall apart in the pot. Chef's tip: use boiling water and knead while it is still hot, wrapped in a cloth.

110 minIndianChickenGluten free
by KrazyBadal 0 views

Char siu bao (barbecued pork buns)

Order dim sum anywhere from Guangzhou to San Francisco and a basket of three snowy char siu bao will arrive, each one split open at the top to show a glossy filling of sweet, smoky barbecued pork. This recipe makes the char siu too: pork shoulder marinated overnight in the fridge with hoisin, honey and five-spice, roasted to at least 63 °C and rested, then diced into a thick oyster-sauce gravy. The dough uses both yeast and baking powder, which is what makes the buns burst. The mistake is a wet, runny filling: it must be thick enough to hold its shape when cold. Chef's tip: steam on the highest heat and never lift the lid early, or the buns will stay closed.

120 minChineseMeat
by KrazyBadal 0 views

Kashmiri ver masalaKashmiri spice cakes

In Srinagar's old city, ver is still made at the end of summer and strung up to dry in kitchens: flat, ring-shaped cakes of ground spices bound with shallot paste and pungent mustard oil, dark red and rock hard. It was a way to store flavour for the long winter, when fresh ingredients were scarce. A piece grated into the pot gives Kashmiri food its typical deep red colour and its warm, sweet-hot fennel and dry ginger flavour, without tomatoes or onions: think dum aloo, nadru yakhni (lotus stem), haak (collard greens), chaman (paneer) and rogan josh. Kashmiri Muslim kitchens often add garlic; Pandit homes may leave the shallots out altogether. Common mistake: drying the cakes in a damp or closed spot; they stay soft inside and grow mould. Chef's tip: heat the mustard oil until it smokes and then cool it before mixing, to take away its raw, sharp bite.

50 minIndianBasicsVeganGluten free
by KrazyBadal 0 views

Mít non kho (braised young jackfruit)

In Quảng Nam and Huế, where jackfruit trees shade nearly every garden, cooks pick the fruit while it is still green and hard and braise it like pork. The flesh soaks up a dark caramel and coconut-water sauce and turns tender and stringy, with a mild, savoury, almost meaty chew. Pagoda kitchens serve it during the Vu Lan month and on fasting days, alongside rice and a plate of boiled greens. Ordinary homes often add pork belly or fish sauce; this temple-style pot keeps it plant-based. Chef's tip: oil your hands and knife before cutting fresh jackfruit, or use tinned young jackfruit in brine; the sap is sticky like glue and is the usual reason people give up.

60 minVietnameseCurriesVeganGluten free
by KrazyBadal 0 views

Thịt kho trứng (caramelised pork belly and eggs)

In southern Vietnam the New Year does not feel like Tết without a big pot of thịt kho trứng on the stove: chunks of pork belly and peeled boiled eggs simmered slowly in coconut water, fish sauce and a dark caramel until the fat is jelly-soft and the eggs are stained mahogany. Families cook it a day or two ahead and reheat it throughout the holiday, when its flavour only deepens. It is eaten with plain rice, pickled dưa món or củ kiệu, and bitter melon soup. For a vegetarian table, firm tofu and eggs can be braised in the same way with soy sauce. Chef's tip: blanch the pork first and keep the simmer lazy; a hard boil makes cloudy, greasy sauce and dry, tough meat.

120 minVietnameseMeatGluten free
by KrazyBadal 0 views

Sakoo sai moo (tapioca pork dumplings)

Market dessert-and-snack sellers across central Thailand, from Bangkok's Or Tor Kor to Ratchaburi's floating market, line these glassy dumplings up on banana leaves beside khao kriap pak mo. The tapioca skin is chewy and translucent, showing a sweet-salty filling of minced pork cooked with preserved radish, peanuts and palm sugar. They are eaten warm, wrapped in a lettuce leaf with coriander and a bird's-eye chilli, and dressed with garlic oil. Chef's tip: soaking the tapioca too long is the mistake; it needs only enough water to become a damp, mouldable dough, or it turns soupy.

75 minThaiSnacks & StartersGluten free
by KrazyBadal 0 views

Khanom mo kaeng (Thai coconut custard cake)

Drive south from Bangkok and every roadside shop in Phetchaburi sells this dense custard in foil trays, because the province's sugar palms give it the palm sugar that defines it. Duck eggs, coconut cream and mashed taro bake into a firm, fudgy slab with a browned top, then a scattering of crisp fried shallots adds a savoury, sweet-onion crunch. Cut it in squares for an afternoon snack. Chef's tip: the common mistake is baking it too hot, which makes it puff and crack; bake low until just set, then brown the top under the grill.

75 minThaiDessertsGluten free
by KrazyBadal 0 views

Yam makheua yao (grilled aubergine salad)

In Bangkok's evening markets, cooks blister long green aubergines straight over charcoal until the skins blacken, then peel them and dress the soft, smoky flesh with lime, chilli, shallot and plenty of herbs. It is a cooling side for grilled meats and sticky rice, or a light lunch on its own. Stalls usually top it with minced pork or dried shrimp and season with fish sauce; here crisp fried tofu and tamari make it vegan. Chef's tip: char the aubergines until they collapse completely and the skin is papery; pulling them off too soon leaves spongy, bitter centres.

30 minThaiSaladsVeganGluten free
by KrazyBadal 0 views

Canh bí đỏ chay (clear pumpkin soup)

Every Vietnamese family meal has a canh, a light soup to sip between mouthfuls of rice, and in autumn in the north the pot is often full of orange pumpkin. Unlike a blended Western pumpkin soup this one stays clear and brothy, with soft, sweet chunks you break with a spoon. Most kitchens add minced pork or dried prawns; this vegetarian version gets its depth from shiitake and a little soy. It is a good soup for children and for anyone recovering from a cold. Chef's tip: cut the pumpkin into even 3 cm chunks and stop cooking as soon as they are tender; overcooked pumpkin falls apart and turns the broth cloudy and porridge-like.

25 minVietnameseSoupsVeganGluten free
by KrazyBadal 0 views

Phá lấu (five-spice braised pork offal)

In District 4 and Chợ Lớn, Saigon's Chinese quarter, phá lấu carts park outside schools and alleys every afternoon, ladling pork offal from a bubbling five-spice broth into bowls to eat with crusty bread and a dip of lime, salt and pepper. Teochew immigrants brought the braise; the Vietnamese version adds coconut water and a splash of coconut milk, which makes the broth rich, sweet and orange-red with annatto. Chef's tip: scrub and blanch the offal twice with salt and vinegar; skipping the cleaning leaves a strong smell that no amount of spice will hide.

130 minVietnameseMeat
by KrazyBadal 0 views

Miang kham (leaf-wrapped bites)Leaf-wrapped snack bites

'One bite wrapped' is how the name translates, and central Thai families set out trays of the little piles of ingredients for guests to fold for themselves, in leaves of wild betel (cha plu). Each mouthful bursts with sour lime peel, hot chilli, sharp ginger and shallot, toasty coconut and peanut, all held by a dark, sticky palm-sugar sauce. The usual dried shrimp and shrimp paste are left out; tamari keeps the salty depth, so it stays vegan. Chef's tip: dicing the lime too big is a common mistake; cut it into 5 mm pieces, skin and all, so it adds tang without bitterness.

30 minThaiSnacks & StartersVeganGluten free
by KrazyBadal 0 views

Plah goong (prawn salad with lemongrass)

Plah is the old Thai word for a salad of barely cooked seafood or meat, and plah goong is a favourite at restaurants along the Gulf coast in Phetchaburi and Hua Hin, where the prawns come in that morning. The dressing of lime and nam prik pao is sweet, sour and smoky, and thin slices of raw lemongrass and kaffir lime leaf make it fragrant and crunchy. Traditionally the prawns are only seared or even served barely 'cooked' by the lime; this recipe cooks them through, which is safer. Chef's tip: dress the prawns while they are still warm, not straight from the fridge; cold prawns won't soak up any of the dressing.

20 minThaiSaladsGluten freeSpicy
by KrazyBadal 0 views

Nam prik pao (Thai chilli jam)

Every Thai kitchen keeps a jar of this dark, glossy chilli jam: it goes into tom yum and yam salads, onto plain rice and omelettes, and Bangkok office workers spread it on toast. The chillies, shallots and garlic are fried until deeply golden, then cooked down with tamarind and palm sugar, so it tastes sweet, sour and smoky rather than just hot. Most shop jars contain dried shrimp and fish sauce; this one uses tamari and a little extra shallot for depth, so it is vegan. For the traditional version, fry 2 tbsp dried shrimp with the garlic and swap the tamari for fish sauce. Chef's tip: take the garlic out as soon as it turns pale gold; burnt garlic is the most common reason chilli jam tastes bitter.

45 minThaiChutneys & DipsVeganGluten freeSpicy
by KrazyBadal 0 views

Yam tua plu (wing bean salad)

Wing beans grow on fences in back gardens all over central Thailand, and their frilly, four-edged slices make one of the most loved yam on a family table, eaten alongside a curry and rice at dinner. The beans are blanched for seconds so they stay crunchy and grassy, then coated in coconut cream sharpened with lime and nam prik pao, with peanuts and crisp shallots on top. The usual restaurant version adds poached prawns or minced pork and seasons with fish sauce; this one uses tamari, so it is vegan. Look for wing beans in Asian grocers; fine green beans work too. Chef's tip: the common mistake is overcooking the beans; blanch them for 30 seconds only and plunge into iced water, or they turn olive-grey and limp.

20 minThaiSaladsVeganGluten free
by KrazyBadal 0 views

Gaeng kari gai (Thai yellow chicken curry)

Thai yellow curry came to Bangkok through Muslim and Indian traders, and you still find it at curry-over-rice shops near the old mosques of Bang Rak, ladled out with a sharp cucumber relish called ajad. It is the gentlest of the Thai curries: turmeric and curry powder in coconut milk, with chicken, waxy potatoes and onion that soak up the sauce, and children usually like it. For a vegetarian version, use 400 g fried tofu and extra potato, a shrimp-free paste and light soy sauce instead of fish sauce. Chef's tip: fry the paste in the thick coconut cream until the oil separates before adding anything else; skipping this is why many home yellow curries taste raw and powdery.

50 minThaiCurriesGluten free
by KrazyBadal 0 views

Bánh gối (pillow pastries)Fried pork pastries

Along Lý Quốc Sư street in Hanoi's Old Quarter, bánh gối come out of the fryer puffed and blistered, piled on trays beside spring rolls, and are eaten with a sweet-sour dip full of pickled green papaya and carrot. Each 'pillow' is a thin wheat pastry folded around minced pork, mung bean vermicelli, wood ear mushroom and half a quail egg. They are an afternoon snack in the cold months, eaten while the pastry is still shatteringly crisp. Chef's tip: seal the edges with a little water and press out the air; trapped air makes the pastries burst open in the oil.

65 minVietnameseSnacks & Starters
by KrazyBadal 0 views

Tartare d'alguesSeaweed tartare

Tartare d'algues is a modern Breton classic, a dark green, salty spread of chopped seaweed with capers, shallots, gherkins and lemon, sold in jars at markets in Roscoff and Saint-Malo and spread on toast or blinis at the apéro. Brittany harvests more seaweed than anywhere else in Europe. The common mistake is not rinsing salted seaweed well enough, so it is far too salty. Chef's tip: rinse the seaweed in two changes of cold water, then taste a piece before chopping.

20 minFrenchChutneys & DipsVeganGluten free
by KrazyBadal 0 views

Canh khổ qua nhồi thịt (stuffed bitter melon soup)

Southern families serve this soup on the first days of Tết because khổ qua sounds like 'the hardship has passed'. Short lengths of bitter melon are hollowed out, packed with seasoned minced pork, wood ear mushroom and mung bean vermicelli, and simmered until the green skins turn soft and the pork is juicy. The broth is clear and gently bitter, a welcome counterpoint to sweet braised dishes. A vegetarian stuffing of crumbled tofu and mushrooms works the same way. Chef's tip: scrape out all the white pith along with the seeds and blanch the melon briefly; leaving the pith in is what makes the soup aggressively bitter.

60 minVietnameseSoupsGluten free
by KrazyBadal 0 views

Tom klong (smoky sour dried-fish soup)

Tom klong is the older, rustic cousin of tom yum, cooked in central Thai homes along the rivers of Suphan Buri and Ang Thong, where fish was dried and smoked to keep through the rains. Shallots, garlic and dried chillies are charred first, then simmered with tamarind, lemongrass and galangal, and smoked dried fish turns the clear broth deep and savoury. It is sour, smoky and hot, eaten with rice and a plain omelette. Look for dried smoked fish (pla krob or pla salid) in Asian grocers, or use smoked mackerel. Chef's tip: grill the aromatics until blackened in patches; pale, raw shallots give a thin soup without the smoke that defines it.

35 minThaiSoupsGluten freeSpicy
by KrazyBadal 0 views

Gaeng liang (peppery pumpkin and lemon basil soup)

Older cooks in Ayutthaya and the central plains make this soup for new mothers and anyone feeling run down: a cloudy broth of pounded shallot, white pepper and krachai (fingerroot), packed with pumpkin, baby corn, sponge gourd and handfuls of lemon basil. It is eaten as one of several dishes with rice at a home meal, never as a creamy starter. The everyday version pounds dried shrimp and shrimp paste into the base and seasons with fish sauce; here dried shiitake and tamari give the savouriness, so it is vegan. Chef's tip: add the lemon basil off the heat at the very end; boiled basil turns black and loses the peppery perfume the soup is named for.

30 minThaiSoupsVeganGluten free
by KrazyBadal 0 views

Velouté de champignonsCreamy mushroom soup

Velouté de champignons is the cosy autumn soup of French homes and village restaurants, made when the woods are full of mushrooms in October and November, although ordinary button mushrooms make a very good version all year. The mushrooms are browned well with shallots and thyme, simmered in stock and blended with cream into a smooth, earthy soup. The common mistake is stewing the mushrooms instead of browning them, which gives a grey, flat-tasting soup. Chef's tip: keep back a few sliced mushrooms, fry them crisp in butter and scatter them on top.

35 minFrenchSoupsGluten free
by KrazyBadal 0 views

Poireaux vinaigretteLeeks in vinaigrette

Poireaux vinaigrette is the humble leek starter of Parisian bistros, served lukewarm on long plates from autumn to early spring, when leeks are cheap and sweet. Whole young leeks are poached until silky, drained well and dressed while still warm with a punchy mustard vinaigrette, so they drink it in. Some bistros finish them with chopped egg; this version keeps it vegan with shallots and chives. The common mistake is not washing the leeks well, which leaves grit between the layers. Chef's tip: tie the leeks in a bundle before poaching so they stay whole and easy to lift out.

30 minFrenchSaladsVeganGluten free
by KrazyBadal 0 views

Poulet à l'estragonTarragon cream chicken

Poulet à l'estragon is a family favourite all over France, a quick weeknight braise or Sunday lunch served with rice or boiled potatoes, especially in early summer when tarragon is at its best. Chicken pieces are browned in butter, simmered in white wine and stock, then bathed in a cream sauce full of fresh tarragon, whose aniseed flavour is the whole point of the dish. The wine simmers for 30 minutes, which drives off most of the alcohol but not all; for an alcohol-free version use extra stock with 1 tsp white wine vinegar. The common mistake is adding the tarragon too early, which cooks away its fragrance. Chef's tip: add half the tarragon with the stock and the rest just before serving, for depth and freshness.

50 minFrenchChickenGluten free
by KrazyBadal 0 views

Paupiettes de veauStuffed veal rolls

Paupiettes de veau are the little tied bundles every French butcher sells ready-made for family dinners, especially in autumn and winter, but they are simple to make at home. Thin veal escalopes are rolled around a seasoned stuffing of pork sausage meat and herbs, tied with string, browned and braised in a light tomato and white wine sauce with mushrooms. This recipe contains pork. The wine simmers for 45 minutes, which drives off most of the alcohol but not all; for an alcohol-free version use more stock with 1 tsp white wine vinegar. The common mistake is undercooking the stuffing: it must reach 71 °C in the centre. Chef's tip: pound the escalopes very thin between sheets of cling film; they roll tightly and cook evenly.

80 minFrenchMeat
by KrazyBadal 0 views

Steak au poivrePepper steak

Steak au poivre is the great Paris bistro main course, ordered with a mountain of frites at lunchtime brasseries from the Left Bank to Montmartre. Thick steaks are pressed into coarsely cracked black peppercorns, seared hard, then the pan is deglazed with cognac and finished with cream into a peppery, glossy sauce. The cognac is flamed and boiled, which drives off most of the alcohol but not all; for an alcohol-free sauce use 60 ml beef stock with 1 tsp red wine vinegar instead. The common mistake is grinding the pepper too fine, which makes the crust bitter and fiercely hot. Chef's tip: crush the peppercorns under a heavy pan so they stay in coarse pieces, and sieve off the fine dust.

30 minFrenchMeatGluten free
by KrazyBadal 0 views

Bavette à l'échaloteFlank steak with shallots

Bavette à l'échalote is the everyday steak of Paris bistros and workers' cafés, cheaper than entrecôte and full of beefy flavour, served at lunch with frites. The flank steak is seared fast and served rare to medium, then the pan is used to soften a heap of shallots in butter with a splash of red wine into a sweet, sharp sauce. The wine is boiled down hard, which drives off most of the alcohol but not all; for an alcohol-free sauce use 100 ml beef stock and 1 tbsp red wine vinegar. The common mistake is cooking bavette past medium or slicing it along the grain, which makes it chewy. Chef's tip: slice it thinly across the grain after resting; every slice will be tender.

25 minFrenchMeatGluten free
by KrazyBadal 0 views

Sauce viergeRaw tomato and olive oil sauce

Sauce vierge is the fresh summer sauce of Provence, made popular by chefs on the Côte d'Azur in the 1980s and now spooned over grilled fish, vegetables and pasta in homes from July to September. Diced ripe tomato, shallot and basil are gently warmed in good olive oil with lemon and coriander seed, just enough to release the flavours without cooking them. The common mistake is heating it too much, which turns it into a cooked tomato sauce. Chef's tip: use the ripest tomatoes you can find and leave the sauce to infuse for 20 minutes before serving.

12 minFrenchBasicsVeganGluten free
by KrazyBadal 0 views

Sauce béarnaiseTarragon butter sauce

Sauce béarnaise was created in the 1830s at a restaurant in Saint-Germain-en-Laye near Paris and named after the Béarn region, home of King Henri IV, and it is still the sauce French families serve with steak and frites on special evenings. Egg yolks are whisked over gentle heat with a sharp reduction of vinegar, shallot and tarragon, then thickened with warm butter into a glossy, tangy sauce. The yolks are only lightly cooked, so use pasteurised egg yolks if serving anyone pregnant, very young, elderly or with a weakened immune system. The common mistake is too much heat, which scrambles the yolks. Chef's tip: if the sauce starts to look grainy, whisk in a teaspoon of cold water off the heat at once.

30 minFrenchBasicsGluten free
by KrazyBadal 0 views

Saumon à l'oseilleSalmon with sorrel sauce

Saumon à l'oseille was created in the 1960s at the Troisgros brothers' famous restaurant in Roanne, north of Lyon, and it soon became a dinner-party classic in French homes. Thin escalopes of salmon are cooked for barely a minute and laid on a pale green cream sauce sharpened with sorrel, whose lemony bite cuts the richness of the fish. This home version uses a quick fish stock and no wine, so it is alcohol-free. The common mistake is overcooking the salmon; the thin escalopes are done the moment they turn pale. Chef's tip: add the sorrel at the very end and take it off the heat at once; it collapses in seconds and turns khaki if boiled.

25 minFrenchFishGluten free
by KrazyBadal 0 views

Pâté lorrainPork and veal pastry pie

Pâté lorrain is the pride of Lorraine in north-east France, a long puff pastry loaf filled with pork and veal marinated overnight in white wine, shallots and herbs, served hot as a starter for Sunday lunch or village feasts with a green salad. It contains pork. The meat marinates raw in wine in the fridge and then bakes for an hour, which cooks off most of the alcohol but not all; for an alcohol-free version marinate in 150 ml chicken stock with 1 tbsp white wine vinegar. The common mistake is underbaking: the filling must reach 71 °C in the centre. Chef's tip: cut the meat into thin strips, not cubes; it cooks evenly and slices neatly.

90 minFrenchMeat
by KrazyBadal 0 views

Lapin à la moutardeRabbit in mustard cream

Lapin à la moutarde is a farmhouse dish of Burgundy and Champagne, cooked for family lunches in autumn and winter, where rabbit is as common as chicken and Dijon mustard is the local pride. The rabbit pieces are brushed thickly with mustard, browned, then braised in white wine with shallots and thyme and finished with cream into a pale, tangy sauce. The wine simmers for an hour, which drives off most of the alcohol but not all; for an alcohol-free version use chicken stock with 1 tbsp cider vinegar. The common mistake is a hard boil, which dries out the lean rabbit. Chef's tip: stir a spoonful of fresh mustard into the sauce at the very end; cooked mustard loses its bite, and this brings it back.

75 minFrenchMeatGluten free
by KrazyBadal 0 views

Sauce ravigoteHerb and caper vinaigrette

Ravigote, from the French for "to revive", is a sharp, herby vinaigrette from the old Paris bistro kitchen, spooned over warm potatoes, poached leeks, beans and boiled meats to wake them up. Shallots, capers, gherkins and a whole handful of chopped herbs are stirred into a mustard vinaigrette until it is more herb than oil. The common mistake is chopping the herbs too early, so they bruise and darken. Chef's tip: let the chopped shallot sit in the vinegar for 10 minutes first; it softens its raw bite.

10 minFrenchBasicsVeganGluten free
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Velouté d'aspergesAsparagus soup

Velouté d'asperges is a spring soup from the Loire valley and Alsace, the two great asparagus regions of France, made in April and May when white and green asparagus are sold in bundles at every market. The woody ends and peelings are simmered into a quick stock, the stalks are cooked in it and blended with cream, and the tender tips are kept whole to float on top. The common mistake is throwing the peelings away, when they carry most of the flavour. Chef's tip: strain the soup through a fine sieve after blending; asparagus fibres can make it stringy.

45 minFrenchSoupsGluten free
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Gigot d'agneau pascalRoast leg of lamb with beans

Roast leg of lamb, studded with garlic and rosemary and served pink with flageolet beans, is the traditional Easter Sunday lunch across France, especially in the south and in the salt-meadow country of the Mont-Saint-Michel bay. The lamb is roasted on a bed of onions, rested and carved at the table. The common mistake is carving straight from the oven, so the juices run out. Chef's tip: roast to 57 °C in the thickest part for pink, then rest 20 minutes; it rises to about 63 °C. Cook to 70 °C or more for well done.

100 minFrenchMeatGluten free
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Tourte aux champignonsMushroom pie

Tourte aux champignons is a family pie from rural France, baked in autumn when mushrooms are plentiful and served as a main course with a green salad for Sunday supper or as the vegetarian centrepiece of a festive meal. Two layers of puff pastry enclose a filling of browned mushrooms, shallots and herbs bound with crème fraîche. The common mistake is putting in a wet filling, which turns the bottom crust soggy; cook the mushrooms until all their liquid has gone. Chef's tip: cut a small hole in the lid and set a rolled card chimney in it so steam escapes and the pastry stays crisp.

75 minFrenchBaking
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Champignons farcisStuffed mushrooms

Champignons farcis are a favourite of French apéros and family starters, button or chestnut mushroom caps filled with a duxelles of the chopped stalks, shallot, garlic and parsley, topped with breadcrumbs and cheese and baked until bubbling. This version is vegetarian. Gruyère is usually made with animal rennet; use a vegetarian melting cheese if needed. The common mistake is not cooking the filling dry enough, so the mushrooms sit in water. Chef's tip: cook the chopped stalks until all the liquid has gone and they start to sizzle.

45 minFrenchSnacks & Starters
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Vinaigrette à la moutardeMustard vinaigrette

The mustard vinaigrette is made fresh in every French kitchen before dinner, often right in the bottom of the salad bowl, and spooned over butter lettuce served after the main course and before the cheese. The classic ratio is one part vinegar to three of oil, with a spoonful of Dijon mustard to hold it together into a thick emulsion. The common mistake is dissolving the salt in the oil, where it stays gritty; it must go in the vinegar first. Chef's tip: dress the leaves just before serving and toss with your hands, so every leaf is coated but not soggy.

5 minFrenchBasicsVeganGluten free
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Goes well with shallot