Marguerite’s Mediterranean Coley
(called ‘Lieu Noir’ or ‘Black Place’ in French)
600g Coley fillet, skinned and cut into cubes
1 onion, chopped
1 green pepper, seeded and chopped
1 red pepper, seeded and chopped
20 cherry tomatoes
Garlic, salt and pepper
8 black olives to garnish
Heat 1 tablespoon of oil in a large frying pan, add the onions and peppers and fry for 5 minutes, stirring frequently.
Put the fish cubes in a casserole dish. Cover with the onion and pepper mixture. Then add the cherry tomatoes, the garlic, salt and pepper. Cover and bake at 180°C/350°F/Gas Mark 4 for 30 minutes. Garnish with the black olives and serve at once.
My Coq Au Vin
6 pieces of chicken
6 chunky slices smoky bacon - chopped
2 large onions, chopped (or 24 peeled shallots, if you can be bothered!)
250g chopped or button mushrooms
500ml red wine
500ml of chicken stock
2 mashed cloves of garlic
1 tsp thyme
1 tsp ground bay leaf
1 tblsp tomato puree
2 tblsp plain flour
Salt, ground black pepper
Fry the onions and chicken pieces until golden, then add the bacon and mushrooms for a few minutes.
Stir in the flour, until all the chicken and the rest are well coated, then slowly pour in the stock and the wine, stirring as it thickens. Add all the other ingredients and cook slowly for around an hour or longer.
A Very Simple Pear Tarte Tartin
This is my own, hugely simplified version of a wonderful French treat - usually made with apples.
4 dessert pears, peeled, cored and chopped into four slices or 1 tin pears, drained
1 tin or bottle of thick caramel sauce
1 packet puff pastry
Grease a large-ish flan tin (big enough to lay out 16 slices of pear, rounded side down, in a circular pattern). Roll out the pastry and using the flan tin as a guide, cut a round, slightly bigger than the tin. Arrange the pears in it.
Open the tin or bottle of caramel sauce and microwave for a few seconds until just liquid enough to pour over the pears. Take the pastry round and lay over the top, tucking the edges down the sides.
Bake on 180°/350°F/Gas Mark 4 for 20-25 minutes until pastry is brown. Remove from the oven, loosen carefully and turn it over onto a serving dish. Serve with creme fraiche.