Improve those culinary skills with help from Michelin Star chef David Gallienne
With over half of the world's population now in 'Lock-down' there couldn't be a better time to improve your culinary skills and with the help of Michelin Star Chef David Gallienne you can make 3 incredible meals whilst learning wine pairings along the way. Each recipe is closely linked to a label of the vintages of the Château La Grâce Dieu des Prieurs Saint Emilion Grand Cru. Three vintages for three exclusive recipes.
Recipe 1: Black Angus sirloin steak - Beef Gyoza / carrots - barbecue sauce
Vintage 2014 – « And We Labour » (1921-1922), Nicolas Roerich
Ingredients: (For 4 people) 0.250 kg angus sirloin 4 pieces of new carrots 1 teaspoon sugar 1 knob of butter olive oil salt pepper coriander sprouts
Gyoza stuffing 0.500 kg beef chuck 1 bouquet garni 2 carrots 2 onions ¼ bunch of coriander 0.050 kg ginger 1 clove of garlic salty / sweet soy sauce PM
Sauce 3 tablespoons of gravy 2 black garlic cloves 2 tablespoons of smoked oil gyoza dough 0.240 kg flour 0.130 kg water 0.003 kg salt
1.Cook the beef chuck like a pot over a fire. Shred it and season with cilantro cise lée, soy sauce and garlic. 2. Make the gyoza dough and let it rest in the fridge (can be prepared the day before). 3. Achieve the gyoza beef. Place the stuffing in the center of a disc of dough, solder with water and pinch for good close the gyoza. 4. Peel the carrots, cook them with a little water, salt, sugar, hazelnut Butter. 5. Snack the sirloin. Let the meat rest. 6. Re add the sauce. Heat the meat juice, bind with the crushed black garlic, add the smoked oil little by little small. 7. Dress and decorate.
2- Farm Poultry Mushrooms – giblets – chickens
Vintage 2015 – « Good Morning » (1965), Alexsei & Sergei Tkachev
Ingredients: (For 4 people) 1 POULTRY 1.8 / 2 KG 100 G SHITAKE 100 G PARIS MUSHROOMS BUTTER SALT, PEPPER BOUQUET GARNI (THYME, LAUREL) AROMATIC TOPPING (CARROT, LEEK GREEN, STUDD ONION) 200 G THICK CREAM 2 SHALLOTS 10 CL WHITE WINE 1 SOUP SPOON OF VIANDOX MOURON DES OISEAUX PM BREAD TILE PM 100 g candied gizzards LIVER CAKE
POULTRY 200 G POULTRY LIVER 2 EGGS 350 G LIQUID CREAM COGNAC PM 2 SHALLOTS
1. COOK POULTRY LIKE A CHICKEN IN A POT BY WETTING AT HEIGHT WITH AROMATIC TRIM AND THE BOUQUET GARNI. 2. JUMP POULTRY LIVES VIVIDLY WITH OLIVE OIL AND SLICED SHALLOTS. FLAMBER WITH COGNAC. MIX WITH CREAM AND EGGS. SEASON AND SWITCH TO CHINESE STAMINS. BAKE AT 80 ° C IN THE BATH. MARY IN HOLLOW PLATES. 3. Sauté the mushrooms in butter. SALT, PEPPER. 4. REALIZE THE CREAMY SAUCE. REDUCE POULTRY COOKING JUICE BY 50%. SWEAT SHALLOT WITH BUTTER, ADD THE REDUCTION, CREAM AND PUT THE VIANDOX. MIXER. 5. SHREDDING POULTRY. 6. DRESS HARMONIOUSLY AND DECORATE WITH THE CHURCH OF BIRDS AND SOME SMALLS TILES OF BREAD AND CUT POULTRY.
3- Duck Red Onions - Raspberry - Beet
Vintage 2016 – « Still life with roses » (1947), Alexander Gerasimov
Ingredients: (For 4 people)
2 DUCK BREAST 1 RED ONION 1 RASPBERRY TRAY 2 Beets RED 5 CL RASPBERRY VINEGAR 2 SHALLOTS 200 G DUCK JUICE 1 L RED WINE BUTTER SALT PEPPER
Recipe: 1. COOK the duck breasts on the skin side, salt and pepper. Set aside so that the meat rests.
2. Make the roses of beets. Cut large strips of beets ; launder them briefly and in a circle mount the rose. Cook in the pan, basting the duck breast fat.
3. Chop the shallot ; reduce with red wine. Add the duck juice, mount to u butter and adjust the seasoning.
4. Bring the raspberry vinegar to the boil and pour over the red onion petals. 5. Cut the raspberries and dress, decorating with red sorrel sprouts.
Now you are able to go head and cook Michelin star quality food in your own home.
(Photography credits: Bottles: Château La Grâce Dieu des Prieurs, The Plates "Alban Couturier)