Author: Giselle Farrow
Traditionally this sort of pork pate (or more correctly, terrine, since it has no crust) contains pork liver and egg to bind. This version uses leeks instead for a fresher flavour and a lighter result.
There are as many versions of this regional speciality in Southwest France as there are towns.
This Alsatian speciality shows the German influence on the region’s cuisine. Strasbourg is renowned for its pork and beef sausages – use them if you can.
The Morvan district of Burgundy is known for producing fine quality, mild cured hams. Accompanied by this rich Madeira sauce, a simple ham steak is transformed into an elegant dish.
Use the best pork chops for a tender result. This sauce is equally delicious with veal or chicken.
The combination of pork and prunes is often found in casseroles and stews from the Loire Valley, perhaps with one of the local wines. For the best flavour, soak the prunes overnight.
Sage is often partnered with pork – there seems to be a natural affinity. The addition of orange brings complexity and balances the sometimes overpowering flavour of sage.
Not surprisingly, most cheese-producing regions of France have a tradition of recipes using their own home-produced cheese. This recipe combines several of the fine products
The colourful spicy cuisines of French colonial North Africa have left their mark on French cooking. Tagine, named after the conical-shaped pottery dish in which it is cooked, is a favourite.
A navarin is a stew made with lamb and a selection of young tender spring vegetables such as carrots, new potatoes, baby onions, peas, French beans and especially turnips!