We are coming to the end of a beautiful Jersey Summer. What do you think of when you think of food and Jersey summer? Is it some of our amazing seafood? Fresh strawberries and thick Jersey cream? We are lucky to have so much fantastic food right on our doorsteps from the humble hedge veg, dedicated producers big and small, and all fishermen and farmers. I think this rather special version of Ratatouille called Confit Byaldi captures the best of our island, our horticultural heritage, and delicious sun-ripened local produce.
French Cusine
The Best Garlicky Roast Chicken
Garlic Roast Chicken -stuff the cavity with a big handful of fresh herbs tarragon, parsley, thyme and lots of oregano, add a lemon, then sprinkle with Jersey sea salt and a good twist of fresh black pepper from the mill and add lots of sliced garlic.
A great Seafood Starter – Mussel and Clam stuffed Brioche – Qu’ils mangent de la brioche
The popular misconception is that Marie Antoinette famously said of the starving French peasants at her gates, “Let them eat cake”. What she actually said was actually “Qu’ils mangent de la brioche.
How to make a great Bearnaise Sauce
A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar, and butter, but it takes years of practice for the result to be perfect.”
Fernand Point, French chef, and restaurateur