Michel Roux – The Collection

Michel Roux: The collection
Michel Roux Quadrille, £25

In his latest cookbook, world-renowned chef Michel Roux gathers 250 of his finest recipes, devised, refined and perfected during his illustrious 45-year career. Featuring mouthwatering contemporary dishes alongside Michel’s interpretations of the great classics, Michel Roux: The collection is the ultimate cookery bible to inspire and encourage homecooks. covering all seasons and all occasions, the cookbook is divided into nine chapters: Breakfast and brunch; Starters; Fish and shellfish; Poultry; Meat and game; Vegetables; eggs and cheese; desserts; Baking; Party food; Stocks and sauces. dishes include tempting savoury recipes such as seafood risotto with crustacean essence, poussins scented with ginger and lemongrass and wild mushroom cappelletti, as well as an array of sweet suggestions from simple classics such as poached pears in Sauternes to impressive soufflés, mousses and tarts. all recipes are accompanied by easy step-by-step instructions and accompanied with stunning photographs, making it a must-have recipe collection from one of the world’s greatest chefs.

This collection is a quantum leap, enabling me to select my favourite recipes and share them with you in one volume. My cooking never stands still. I am constantly looking for ways to further develop my recipes, introduce new ingredients, new flavour combinations, even refining the classics. These recipes represent the way I love eating today.”


Terrine of baby vegetables

Serves 8–10

Celeriac mousse

  • 1⁄2 celeriac, about 300g
  • 500ml double cream
  • 4 eggs
  • 3 egg yolks
  • salt and freshly ground white pepper

Baby vegetables

  • 125g baby artichokes (the kind you can eat raw)
  • 50ml dry white wine
  • 2 tbsp olive oil
  • juice of 1 lemon
  • 150g baby carrots, peeled
  • 175g baby fennel
  • 150g medium asparagus spears 125g baby courgettes
  • 125g broccoli florets
  • 4 herb crêpes, 26–30cm diameter

To garnish

  • Confit tomatoes
  • Samphire
  • Caper berries
  • Fennel fronds

You can prepare the terrine several hours ahead and refrigerate it until ready to serve. Simply slice the terrine and steam for a few minutes to warm through.

Line a rectangular mould, about 20cm x 6cm and 6cm deep, with cling film, letting it overhang the sides of the mould all round.

First make the celeriac mousse. Peel the celeriac and cut into 2cm pieces. Place in a saucepan with the cream and cook gently for about 30 minutes, stirring occasionally, until the celeriac is tender and the cream has reduced by half. Tip into a food processor and whiz for 3 minutes, or until smooth. leave in the processor to cool slightly, until warm. add the whole eggs, egg yolks and seasoning and whiz for 1 minute. Turn into a bowl, cover with cling film and set aside at room temperature.

To prepare the artichokes, cut off the tips of the leaves with a knife and pare the base to leave only the tender part of the stem and heart. Put the artichokes in a saucepan with the white wine, olive oil, lemon juice and enough water to cover. cook over a low heat for about 8 minutes until the artichokes are tender and soft. leave to cool in the liquid, then drain and pat dry; set aside.

Peel, trim and wash all the other vegetables. lightly cook them separately in boiling salted water until al dente, then drain, plunge into iced water to refresh, drain and pat dry.

Preheat the oven to 160°c/Gas mark 3. To assemble the terrine, use a knife to trim the crêpes into squares and arrange them side by side on the cling film, leaving plenty of overhang at both ends and one side of the mould.

Spread a 2–3cm layer of cold celeriac mousse over the base. arrange a line of one variety of vegetable over the mousse and cover with more mousse. Gently tap the terrine to settle it and layer the other vegetables and remaining mousse in the same way, finishing with a 3cm layer of mousse. Fold the overhanging crêpes, then the cling film over the top. Stand the terrine in a bain-marie and cook in the oven for about 11⁄4 hours. To check if it is cooked, push a trussing needle or fine skewer into the centre for 10 seconds; it should come out completely clean and feel hot. leave the terrine to cool, then refrigerate for at least 24 hours before serving.

To serve, unmould the terrine on to a board and carefully peel off the cling film. using a fine-bladed knife dipped into warm water, cut into 1.5–2cm slices. Place on individual plates and garnish with confit tomatoes, some samphire, a few caper berries, some fennel fronds and a coarse grinding of white pepper.


Fettuccine with smoked Mussels and pesto

Serves 4

  • 1kg lightly smoked Bouchot or shetland mussels (see below)
  • Salt and freshly ground pepper 350–400g fettuccine, freshly made from 1 quantity pasta dough or shop- bought fresh pasta
  • 4 tbsp olive oil
  • juice of 1 lemon
  • 1⁄2 quantity pesto (see page 304)
  • 4 basil sprigs, preferably purple, to garnish

Lightly smoked mussels
You will need a heavy casserole, about 30cm in diameter and at least 15cm deep, with a tight-fitting lid, a 10–20cm flan ring and a 25cm round wire rack. Line the base and underside of the casserole lid with foil, to protect from the sugary smoke. Put in the flan ring.

Grind 10g (about 3) star anise, 10g dried lemon zest, from 1 lemon and 250g demerara sugar together in a spice grinder or food processor to a fine powder. Sprinkle this mixture over the foil and position the wire rack on the ring.

Scrub 1kg fresh Bouchot or Shetland mussels, wash in several changes of water and drain. Put the mussels on the rack. Put the lid on the casserole and place over a high heat. as soon as a light smoke seeps out, lower the heat and smoke for 6–8 minutes until the mussels have all opened. Turn off the heat and move the lid very slightly so as to barely uncover the casserole.

After about 10 minutes, shell almost all of the mussels, keeping a few in the half-shell for the garnish. discard any unopened mussels.

Bring a saucepan of salted water to the boil. add the fettuccine with 2 tbsp olive oil and cook for 3–4 minutes until al dente. drain and return to the pan. add the remaining olive oil and the lemon juice. Season with pepper to taste, add the shelled mussels and toss lightly.

Immediately divide the fettuccine and mussels between 4 deep plates or bowls. arrange the reserved mussels on top, add a generous drizzle of pesto and put a basil sprig on the edge of each bowl.


Chicken breasts with fennel

Serves 4

  • 4 boneless or part-boned chicken breasts
  • 2 fennel bulbs
  • 2 large carrots, peeled
  • 2 tablespoons olive oil
  • salt and freshly ground pepper
  • 40g butter
  • 1 tbsp fresh fennel seeds

Marinade

  • 2 tbsp runny honey
  • Juice of 1⁄2 lemon
  • 4 tbsp olive oil
  • Pinch of cayenne
  • Fennel fronds

Mix all the marinade ingredients in a wide, shallow bowl, adding a little salt. Add the chicken breasts and turn them to coat thoroughly. Cover with cling film and leave for 1 hour, turning them halfway through.

Cut the fennel lengthways into 5mm thick slices. Blanch in boiling water for 5 minutes, refresh and drain. Score the carrots with a canelle knife, cut into 5mm diagonal slices and blanch for 3 minutes, then refresh and drain. lightly brush the fennel and carrots with oil.

Heat a griddle pan until smoking hot. add the fennel and griddle for 2 minutes, then add the carrots and griddle for a further 3 minutes, giving them a quarter-turn to mark a lattice. Turn over and repeat on the other side. Season, place on a plate and keep hot.

Put the chicken pieces in the hot griddle pan, skin side down. once they are marked with lines, quarter-turn to make a lattice pattern. Turn them over, lower the heat and give them a quarter-turn as before. cook for 12–15 minutes in total, depending on thickness.

Arrange the fennel slices on plates and top with the chicken. Place the carrots alongside. Put a knob of butter on each chicken breast and top with fennel seeds.


Autumn pudding

Serves 6

  • 700g mixed soft fruits (ideally equal quantities of raspberries, strawberries, blackberries, blueberries and blackcurrants or redcurrants)
  • 250g extra raspberries for the sauce
  • 350g caster sugar
  • 30g butter, melted, to grease
  • 1 good-quality white sandwich loaf, cut into about 14 medium slices

This classic is more familiar under the guise of summer pudding, but it is equally good made in the autumn, when berries are full flavoured and at their most fragrant. Vary the berries and fresh currants according to what is in season.

Cut the fennel lengthways into 5mm in a medium saucepan, dissolve the sugar in 500ml water over a medium heat and slowly bring to the boil, then lower the heat. every 20 seconds, immerse a different fruit into the sugar syrup in the following order: blackberries, strawberries, blackcurrants, blueberries, raspberries, redcurrants. Remove the pan from the heat 20 seconds after you add the last of the fruit. cover the pan with cling film and set aside to allow the fruit to cool in the poaching liquid.

Meanwhile, purée the 250g raspberries in a blender and pass through a fine sieve. once cold, carefully drain the poached fruit over a bowl to save the syrup. Mix one-third of the syrup into the raspberry purée.

Lightly brush the inside of a 900ml pudding basin with the melted butter. Trim the crusts from the bread slices. cut an 8cm round from one slice; cut the remaining slices into strips, about 3cm wide.

Dip the bread round into the raspberry syrup, then place in the bottom of the basin. one at a time, lightly dip the bread slices in the raspberry syrup, then arrange them, slightly overlapping, around the side of the basin to line it completely. Fill with the cooled, poached fruit and pour a little of the remaining raspberry syrup on top. (Save any leftover syrup to serve on the side, if you like.)

Top with a layer of bread strips, dunking them first in the raspberry syrup. cover the pudding with cling film and put a plate that just fits inside the rim of the basin on top. Place a weight on top to help compress the pudding and refrigerate for 6–12 hours before serving.

When ready to serve, remove the weight, plate and cling film. carefully slide a palette knife around the inside of the basin and turn out the pudding on to a shallow dish or lipped plate. You can either present it whole, or in individual portions, using a very sharp knife to cut it into wedges. Thick cream is the perfect complement.

Other articles by





Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

All content © Flavour Magazine 2011  |  Editor login
Website by malago.co.uk