Chef Daniel Galmiche demonstrates dishes from French Countryside Cooking
There are few better ways to improve your cooking skills than watching a masterchef at work.
In this series of six videos, produced in association with Gaggenau, Michelin-star chef Daniel Galmiche shows you how to cook dishes from his cookbook, French Countryside Cooking.
Add the associated recipe collection to your favorites for easy access to this set of tutorial videos. Also, don’t forget that if you own an oven from Bosch, Siemens, NEFF, Thermador or Gaggenau you can send the cooking time and temperature to your oven automatically via Home Connect!
Lamb sweetbread and wild mushroom vol-au-vents
“For a while now I’ve wanted to cook lamb sweetbreads in a puff pastry case and here it is. This is a very tasty dish but it’s best to ask your butcher to prepare the sweetbreads for you as they can be a bit fiddly. Serve two per person for a generous portion with vegetables of your choice. Mine would be pan-fried courgettes (zucchini), steamed spinach or red chard.”
Red Onion Tarte Tatin with Goats’ Cheese
“This is a twist on the classic tarte tatin as it is made not with fruit, but with onions – deliciously sweet red onions, to be precise – using more or less the same principle and technique. To go with my onion tart, I have chosen goats’ cheese, which for me is the perfect partner, and I have also created these as individual tarts, which means they are ideal for serving as a meal for a first course or lunch, and make a lovely dish to serve outdoors, sitting on the terrace or in your garden. My choice of accompaniment would be some fresh salad leaves, or a pea shoot or herb salad, either of which would go well.”
Lemongrass-skewered prawns with sauce vièrge
“Another shellfish recipe which means very fresh produce is needed for it! It’s always best to buy from sustainable fishing sources; if you can’t, frozen is also a very good option, as generally prawns (shrimp) are frozen at sea only a few hours after the catch. Using lemongrass as a skewer imparts its superb fragrance to the prawns. So do choose fresh green stalks, as it will make a huge difference. I suggest you cook plenty of them as everyone will be asking for more! The sauce vièrge finishes the dish beautifully.”
Pumpkin & goats’ cheese lasagne
“This ‘lasagne’ is made with very thin layers of pumpkin, rather than pasta. For me, goats’ cheese is perfect with pumpkin, while the addition of pumpkin seeds and a drizzle of pumpkin oil make this a delicate, light and surprisingly lovely meal.”
Leek, pancetta & chestnut mushroom pie
“Creating a pithivier of mushroom, leek and pan-roasted pancetta is a delicious way to enclose these flavours. Pithiviers, or pies in the UK, are a great tradition. If you were to cross the UK, you would find a local pie speciality in every county, maybe every town, and it’s the same in France. This one is lovely served warm with a chicory (Belgian endive) salad.”
Red fruit clafoutis with flavoured Greek yogurt
Imagine all the colours and flavours of these lovely summer berries in a rosemary-infused clafoutis. And the individual clafoutis are really just as good made with thyme or lavender flowers, but make sure the flowers are edible and untreated. Another great flavour combination is crushed black pepper and grated lime zest – enjoy experimenting!
About Home Connect
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