Monthly Archives: April 2014

Quiche Lorraine

I cheat and use store-bought shortcrust pastry with my quiches. If you have the time to wait for the dough to rest, and don’t mind clearing up the mess (which I always seem to make tons of whenever making pastry) go right ahead.

Quiche Lorraine reminds me of growing up in the suburbs in Sydney and having a slice of quiche with a salad on the side. You can’t really not like it – salty bacon and sweet sauteed onions enveloped in a warm eggy pillow – with pastry. It’s pretty easy, too – just make sure you blind bake your base properly, or it will end up soggy instead of crispy and short, giving you good contrasting textures with each bite.

Ingredients

  1. 1 -2 sheets ready made shortcrust pastry
  2. 1 large onion, diced
  3. 6 rashers (or more if you want) bacon, diced
  4. 200ml heavy cream
  5. 3 eggs
  6. 1 cup grated gruyere or cheddar cheese
  7. salt and pepper to taste

Method

  1. Preheat oven to 200C/390F
  2. Line the base and sides of a loose-bottomed tart tin with the pastry
  3. Prick the base, line with baking paper and add pie weights/rice/beans before blind baking in the oven for 15 minutes
  4. Remove the baking paper and pie weights and put back in the oven for an additional 5-10 minutes until cooked through and lightly browned
  5. While the base is baking, make your filling
  6. Sautee the bacon on medium-high heat until brown and crispy and remove from frying pan to cool
  7. Reduce the heat to low and cook onions until soft and translucent
  8. Mix cream, eggs, cheese together in a jug.
  9. Season with salt and pepper – remember not to oversalt as the bacon and cheese will provide additional seasoning
  10. Once the base is ready, sprinkle your bacon and onion on the base, and pour in the eggy/cheese mix over
  11. Reduce the oven temperature to 160C/320F and bake quiche for 30 minutes or the middle is just wobbly (it will continue to cook a little more once out of the oven)
  12. Remove from oven, let sit for 5 minutes before removing quiche from the tin
  13. Enjoy hot or cold as leftovers the next day ūüėČ

 

 


Septime, Paris, France

Octopus with oxalis, green beans, anchovies and pumpkin seed puree

In the 11th arr, near Bastille, Bertrand¬†Gr√©baut brings together this food training (he was trained by Alain Passard and¬†Jo√ęl Robuchon) and his passion for design (he was a former graphic designer) to Septime.

They are meticulous about ensuring their diners have a great experience at Septime Рthe ambiance in the brasserie is one of friendly, super-efficiency. The decor is all concrete and bare wood, with the diners sat close together, and with a view of the open kitchen, where there is some serious cooking going on.

Pan-fried cod with a lardo and a red wine jus with cauliflower, dill and chervil 

It’s all about the freshest ingredients that Chef¬†Gr√©baut can find on the day, meaning the menu changes daily, challenging them to create new dishes to delight diners. The flavours are pure, clean and fuss-free, ensuring the ingredients shine for themselves, yet work¬†together in surprisingly harmonious combinations. Fish with lardo and a meat jus ? Totally worked.

The menu being in French, and us having no prior experience there, we left it to the restaurant and ordered the carte blanche. The meal started with a fresh veal tartare with pear and turnip, followed by octopus with oxalis (a wonderfully lemony herb) green beans, anchovies and pumpkin seed puree.

A perfectly cooked piece of cod with a slice of lardo and a red wine jus with cauliflower, dill and chervil was next, and the last savoury course – venison with toasted butternut quince puree with a meat onion jus.

Sicilian lemon cream with an almond crumble, lime and lemon verbena sorbet with marinated citron slices with thyme and lemon balm

The final dish was a refreshing Sicilian lemon cream with an almond crumble, lime and lemon verbena sorbet with marinated citron slices with thyme and lemon balm.

Adding to the wonderful food, the wines are non-sulfite made by small producers, available for sale across the street at their new Septime Cave Рwhich is a popular neighborhood canteen for drinks & nibbles.

Septime
80 Rue de Charonne
75011 Paris, France
Tel: +33 1 43 67 38 29

Open: Monday – Friday 12.15 – 2.00pm, 7.30-10.00pm