Nicoise Salad

Nicoise salad is one of those wonderfully robust French salads that can be a complete meal, rather than just a bit of decorative greenery on the side of your plate. You know, next to the 300g slab of beef, the barbequed sausages or the chicken kebabs.

This is my take on a Nicoise salad. Traditionally, the salad contains tuna and anchovies and never contains any leaves (such as lettuce or baby spinach leaves). I prefer mine slightly untraditional.



Nicoise Salad
(Serves 4-6)

6 baby potatoes
150g fresh green beans
1 packet of washed leaves (lettuce or spinach) from the supermarket
1 punnet of cherry or grape tomatoes, halves
4 hard-boiled eggs, quartered
1 cup of black olives (preferably pitted)
2 tbsp olive oil
1 tbsp lemon juice
2 tbsp white wine vinegar
2 tspn dijon mustard

Boil the baby potatoes (whole - no need to peel them either!) until they are tender. Drain and rinse under cold running water. Briefly blanch the green beans and also rinse them under cold running water.

In a large salad bowl combine the salad leaves, potatoes, beans, tomatoes, eggs and olives.

If you have a small container with a lid, use that to make the salad dressing by tipping in the olive oil, lemon juice, vinegar, mustard and some fresh cracked black pepper and shaking the whole lot really well until it's combined. (If you don't have a little container with a lid, put the ingredients in a jug and whisk until emulsified.) Dress the salad then enjoy as a main meal or a side dish.

Note: If you'd like to add tuna (or even smoked salmon or chicken) to this salad, then I would suggest using approximately 500g.

Steak au poivre

Steak au poivre is a classic French dish consisting of a good quality steak cooked with a pepper crust and finished with a cognac or brandy cream sauce.

Once again, instead of making the sauce purely cream based, I've used a mixture of stock and cream to reduce the richness.



Steak au Poivre
(Serves 4)

4 steaks
Plenty of freshly cracked pepper
Olive oil
2 tbsp butter
1 small onion, very finely diced
3 tbsp brandy or cognac
1/4 cup of cream
1/2 cup of chicken stock
Pinch of salt
Freshly chopped parsley

Generously season the steaks with plenty of pepper. In a very hot oiled pan, sear the steaks (to create the pepper crust), then turn the heat down and cook the steaks to your liking. Remove the steaks from the pan and set aside.

Add the butter to the pan and gently saute the onion. Add the brandy (or cognac), cream, stock and salt. Bring the sauce to a boil then reduce the heat and simmer for a couple of minutes until the sauce has thickened.

Return the steaks to the pan and baste them until they are reheated. Stir the parsley into the sauce and serve.

Chicken Chasseur

Chicken chasseur is a classic French dish. Chasseur means "hunter's sauce" as it was once a dish to slow-cook game meats such as rabbit, chicken, pheasant or venison.

The sauce itself is rich (but not stodgy) and begs to be mopped up by copious amounts of mashed potato or crusty bread. The main ingredients used to flavour a classic chasseur sauce are mushrooms, onions or shallots, white wine and herbs, although occassionally tomatoes (or tomato paste) is used.

Chicken Chasseur
(Serves 4)

800g chicken thighs, cut into bite-sized cubes
50g butter

Olive oil
1 medium onion, finely chopped
150g field or button mushrooms, quartered
1 tbsp plain flour
1/2 cup dry white wine
1 tbsp tomato paste
1 cup chicken stock
1/2 tspn dried tarragon
1/2 tspn dried parsely

Heat the butter and a small amount of olive oil (which will stop the butter from burning) in a large non-stick pan over medium heat. Add the onion and cook until it begins to soften. Add the chicken pieces and cook until they begin to brown a little. Add the mushrooms and cook for a few minutes, until they too begin to soften.

Sprinkle the flour over the chicken and stir until it has combined with all the ingredients. Add the white wine, tomato paste and chicken stock. Stir well. Bring the chasseur to a boil then reduce the heat to low, cover the saucepan with a lid and leave to simmer for 30 minutes, stirring regularly.

Add the tarragon and parsley to the chasseur and season well with salt and pepper. Simmer for a further 10 minutes with the lid off to reduce the sauce to a thick gravy. (If the gravy is too thick, you may add a little water to thin it slightly.)

Serve the chicken chasseur with mashed potato and steamed vegetables or fresh crusty bread and a side salad.