Valentine’s day treat

Why not try my very own Crème Brûlée taken from The French Brasserie Cookbook for a special Valentine’s day treat using your Panasonic Combination Microwave Oven…

CRÈME BRÛLÉE WITH RASPBERRY PURÉE

Preparation time: 30 minutes

Cooking time: 50 minutes

Ingredients:

 4 egg yolks

80g / 2 ¾ oz / ⅓ cup caster sugar

270ml / 9 ½ fl oz / 1 cup double cream

25g / 1oz / 2tbsp soft brown sugar, for sprinkling

Raspberry puree:

100g / 3 ½ oz scant 1 cup raspberries

Grated zest of 1 lime

2tbsp caster sugar

Method  

First make the raspberry puree. Put the raspberries, lime zest and sugar in a bowl and mix gently using a fork. Set aside to macerate for about 15 minutes, then crush the mixture into a puree, using a fork. There’s no need to pass it through a sieve as you want to keep the seeds to give the puree more flavour.

Preheat the oven to 150°C/300°C/gas 2 and line a deep baking dish with greaseproof paper. The paper will direct the bubbles away from the pots, providing a more gentle cooking process so the custard doesn’t curdle. Whisk the egg yolks and caster sugar together in a heatproof bowl until smooth. Gently heat the cream in a saucepan over a low heat, then slowly pour it into the egg yolks, whisking as you go. Make sure it is smooth with no lumps; otherwise you’ll end up with scrambled egg!

Divide the puree equally into four 150ml/5fl oz / ⅔ cup ramekins, then divide the egg and sugar mixture equally into the ramekins and put them in the baking dish. Pour enough warm water into the dish to come halfway up the sides of the ramekins and place in the preheated oven. Bake the brûlées for 30-40 minutes until set but still slightly trembling when shaken, then remove from the oven and transfer the ramekins to a wire rack to cool until set.

Preheat the grill to high. Sprinkle the brûlées with the brown sugar and put them on a baking sheet. Grill for 2-3 minutes until the sugar is caramelized.

Serve immediately.

Enjoy!

Daniel Galmiche

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New Year Plans

I am discussing with Panasonic, making two new videos to follow the success of the first one, which was made in November, at Brixham with my fish monger.

This time, the destination is in Scotland with my butcher and veg man, at a fantastic farm where we buy our beef from, and asparagus in March/April time, weather permitted.

I am also looking forward to the refurb happening here at the Vineyard which will take up most of my time! The new part will be really trendy, modern and very interesting; you can come and see for yourself! But in the meantime it is business as usual, we will be open, just the entrance will be via the spa.

I am so excited about the project – a new menu will be made, that reflects the four seasons, and of course Valentine’s Day will be our next big rendez-vous, so get ready for two delicious menus, coming soon to our website:

danielgalmiche.co.uk

danielgalmiche.com

Many thanks,

Daniel

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After a busy 2011, I am very much looking forward to 2012…

After another very busy year – working in the Vineyard, touring England with Panasonic, plus Saturday Kitchen with James and the BBC Good Food Show, I am very much looking forward to a good 2012, and starting all over again.

But first, I am having an operation on my ankle, key hole surgery, due to a painful injury that occurred whilst playing football with my son Antoine, four and a half years ago. They’ve finally found out what was wrong, so let’s get on with it!

2011 has been a very interesting year; my first book “The French Brasserie” came out in September, after 18 months of hard labour and valuable help from my wife Claire. With thanks to Panasonic, we also made a version on the book adapting nearly half of the recipes for the new combination Microwave oven. It has been very well received I am pleased to say.

Finally, saving the best till last – I got married to Claire last July after seven and a half years together, and I am very proud.

So here’s to 2012!

Cheers,

Daniel

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Filming in Brixham

When asked by Panasonic UK if I wanted to do a video at my fishmongers in Brixham I said yes of course! But I had forgotten that it was far away, then came the time and when. So off I went, I left The Vineyard at 10.20pm and arrived late that night or should I say early morning-yes 01.20am.

I thought when are we filming? I then remembered that I had to meet in the lobby at 05.20am. It was dark; cold- didn’t get much sleep. Met the crew, Gaele had come early on the previous evening so she could see fish being landed. By the way Gaele is from Panasonic, in charge of Marketing and digital communications she is a very good pro, fun and always helpful. We had a great time meeting my friend Martin from Channel Fisheries. The market on that day was wonderful, lots of fish, prime quality and lots of betting! Cooking was great too on that super cool new Panasonic microwave combi and we demonstrated the flexibility and efficiency of cooking with fresh quality ingredients, keeping them the most natural way possible.

What a day it was, good product knowledge with friends – great fun!

Next England tour with Panasonic to demonstrate the way this is done can’t wait!

Daniel Galmiche

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Daniel Galmiche to Visit John Lewis’ throughout the UK

Exclusive Cooking Demonstrations in association with Panasonic Combination Oven

Michelin-starred celebrity Chef, Daniel Galmiche will be taking time out from his Executive Head Chef role at The Vineyard, Stockcross to host a number of live cooking demonstrations with Panasonic’s award winning flatbed combination microwave oven at a number of locations throughout the UK.

Hot in demand, Daniel regularly appears on regional and national TV. Watch him on programmes such as BBC’s Saturday Kitchen with James Martin, BBC Food Poker, Rachel Allen Home Cooking, James Martin’s Brittany and BBC Masterchef.

Daniel is Panasonic UK’s resident chef    – fronting Panasonic’s online cooking community, The Ideas Kitchen. Daniel will be demonstrating some of his famous French recipes from his new book with Panasonic’s NN-CF778SBPQ microwave, which boasts an array of different features making it the ideal microwave oven to cater for all tastes.

Daniel’s style of cooking is modern, classic French cuisine with both Mediterranean and far eastern influences. Come along to the demonstration and find out how simple it can be to cook delicious meals such as his famous Tarte Maman, using a Panasonic Combination Oven.

Daniel will also be showing how it easy it is to bake fresh bread using Panasonic’s award-winning SD-2502 breadmaker.

After the demonstrations Daniel will be signing copies of his new book ‘The French Brasserie Cookbook’.

Daniel Galmiche John Lewis Live Cooking Demonstrations

So put these dates in your diary –      Daniel is looking forward to cooking up a feast in your town!

25th Oct 11:00 am – Bristol
1st Nov 11:00 am – Cheadle
2nd Nov 11:00 am – Liverpool
8th Nov 11:00 am – Reading
15th Nov 11:00 am – High Wycombe
22nd Nov 12:30 pm – Oxford St, London
29th Nov 11:00 am – Brent Cross, London

Let us know if you are attending our cooking demonstrations on Facebook

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Panasonic Combination Microwaves stay true to the produce…

Hi guys,

I have spoken before on The Ideas Kitchen about my belief that Panasonic Combination Microwave ovens stay true to the produce, to food itself – and how important this is. Because what it means is that your recipes will be more accurate and easier to follow, and – most importantly – your dishes will be tastier!

Another thing that’s also important is saving time – because for busy people, cooking should be easy and fun, but without compromising on the quality of your meals. And with a combination microwave, you will be able to create many new dishes as you use the product more and learn as you go along.

Take a few examples –

MEAT AND POULTRY

You can use your combination microwave to cook a proper roast – with the right colour and crispy skin, and deliciously moist all at the same time. You can also use it to grill and braise.

VEGETABLES

You can cook all green vegetables in water – without their discolouring or loosing their natural chlorophyll – so they have the right, al dente crunch. You can do great gratin and ratatouille, and create tomato paste, too.

FISH

You can grill fish without risking it drying out. Keeping in the moisture is always the key with fish – and your Panasonic combination microwave oven, incorporating a weighing scale and timer, can ensure it is never overcooked. I’ve also cooked fish pie and fish gratin with a salted crust in mine!

SAUCES

Of course, for reheating a microwave is great, but this combination oven will not lead to a skin on the surface, nor will it dry out sauces either. So this is already an advantage over hob methods. Plus, you can also melt ingredients to precisely the right consistency and temperature.

BAKING

Ah! Now we are talking! Our pastry chefs here at my restaurant, The Vineyard at Stockcross Relais & Chateaux, are playing all the time with biscuits, pastry and especially pre-baked tart rings (see below). And the results are superb – the crunch, softness, crumbliness, texture and flavour are great. By the way, we have tried soufflé as well – to a good standard so far… but we’re still experimenting!

PASTRY

I must say, I have provided two fantastic recipes for lemon and chocolate tarts this month, so you have a chance to try this out for yourself. You will see the recipes below and, I swear, you are going to like them!

Click here to find out more.

Merci!

Daniel Galmiche

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My chocolate tart recipe

Hi all,

For the second tart, you can make up a sweet pastry tart case.

Ingredients

• 220g 66-70% dark chocolate, chopped into small pieces
• 210ml whipping cream
• 1 egg plus the yolk of another
• 80ml whole milk, chilled

Method

Pour the cream into a microwaveable plastic container and heat it on the micropower setting for 2 minutes and 50 seconds, to bring it to just under boiling point.

Mix the egg and egg yolk in another bowl, this time stainless steel, then pour in the hot cream and mix well. Add the chopped chocolate and keep mixing until it has all melted into a uniform colour and texture. Finally, add the cold milk and mix, so it becomes much lighter.

Pour this mixture into your sweet pastry tart case and bake it in your Panasonic combination microwave oven on the convection setting for 12-14 minutes at 140 degrees Celsius. Check through the window – when the surface of the tart mixture is seen to be trembling slightly, switch off the microwave and let the tart rest in it for another 15 minutes.

Finally, remove the tart and set it aside for a good hour-and-a-half to completely cool, before you serve it or place it in a refrigerator for later.

Bon appetit!

Daniel Galmiche

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My lemon tart recipe

Hello,

This is the first of two delicious dessert recipes we’ve got for you this month – easy-to-produce favourites for your Panasonic Combination Microwave. The first step for either is to make up a tart pastry case; or to save time you can buy this ready-made, or very good sweet pastry is available and you can then create the case:

Method

Line a tart ring on a microwave oven tray with greaseproof paper and the ready-made sweet pastry. Shape it to the ring and lay in some dry beans, to cover the bottom and weigh it down. Pre-bake it on the convection setting at 170 degrees Celsius for 35 minutes. Halfway through, check the tart is cooking evenly, otherwise rotate the whole tray, not the ring on the tray.

Beforehand and while the tart case is baking, make up the filling mix:

Ingredients

• 250ml lemon juice
• 380g sugar
• 20g lemon zest
• 8 medium-sized eggs (approx. 60g each)
• 250g double cream

Method

First, reduce the lemon juice in a pan with 280g of the sugar, for 5 minutes on high heat – just to evaporate the water within the juice. Then remove it from heat, add the zest and leave it to one side.

Mix together the eggs and the remaining 100g of sugar thoroughly, then pour in the lemon mix, add the cream, stir and leave it all to infuse for 1 hour.

Pass this mixture through a sieve into a pan and, with the tart case ready, heat it on a medium heat, stirring continuously until it reaches 70 degrees Celsius.

Pour the filling mixture into the tart case and cook in your Panasonic combination microwave at 100 degrees Celsius for 35 minutes.

Rest it for 10 minutes before serving, or allow to cool and serve cold.

Enjoy!

Daniel Galmiche

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Tip of the Month 2

Hi guys,

Did you know, that you can make your own flavoured oils using your Panasonic microwave?

As a great example, try this simple recipe for basil oil.

Ingredients

• Large bunch fresh basil
• 200ml sunflower oil

Method

Remove all the basil leaves and dispose of the stems. Place the leaves flat on a small sheet of greaseproof paper – or as we call it in France, ‘butcher paper’ – and place this on a microwaveable oven tray. Cook on a medium heat three times for 30 seconds each, just whipping the tray out every time to release the moisture as vapour, as in fact what you are doing is dehydrating the basil.

Then, for the second stage, switch to three more times on a low heat but for 35 seconds each.

By now, the herb leaves should be dry and so it is time to mix them with the oil in a blender. Next, transfer the mixture to a small pan and cook this on a medium heat on the hob, raising the temperature gradually to 40 degrees Celsius. Remove the pan from the heat and allow the oil to infuse until it is until cold, before passing it through a muslin cloth (or layers of kitchen towel) – and you now have a beautiful, tasty green basil oil.

Other herbs to try – you can use exactly the same method with flat parsley, mint, chervil or coriander, just varying the timings by a few seconds to get the same dried effect.

Merci!

Daniel Galmiche

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