French

Ooh la la! Delia's pulled out all the stops with a terrific selection of the very best of French cuisine, from steaks and salades to snacks such as Croque Monsieur.

 
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Boeuf BourguignonServes 4-6

Boeuf Bourguignon

This may seem like a retro recipe, but in fact Boeuf Bourguignon has never really gone away: classic, hearty, wintry and totally irresistible, it just can't be beaten on a cold day.

 
 
Braised Steak au Poivre in Red WineServes 4

Braised Steak au Poivre in Red Wine

While the French classic steak au poivre, or peppered steak, is a wonderful idea, steak is expensive and in the winter the original recipe can be adapted to braising – which is far easier for entertaining and tastes every bit as good. I like to serve

 
 
Chicken Baked with 30 Cloves of GarlicServes 4

Chicken Baked with 30 Cloves of Garlic

This recipe really does involve cooking chicken with 30 cloves of garlic. If you've never tried it give it a go - the slow cooking breaks down the garlic's strong flavour, making it sweet and mellow.

 
 
Ragout of LambServes 2-3

Ragout of Lamb

Neck of lamb is less expensive than many other cuts and, because of the bones, always gives the maximum amount of flavour. This, I think, is an excellent summer casserole.

 
 
Confit of Duck with Port and Sour Cherry SauceServes 8

Confit of Duck with Port and Sour Cherry Sauce

This is perfect for New Year's Eve or any other celebration meal as you prepare it well in advance then, on the night, simply put it into the oven to heat through. The sour cherry sauce is sensational!

 
 
French Onion SoupServes 6

French Onion Soup

A truly comforting winter warmer, this classic French soup has stood the test of time and remains one of the most popular recipes on the site.

 
 
Chicken Liver Pate with Brandy, with Sweet-and-Sour Red Onion SaladServes 6

Chicken Liver Pate with Brandy, with Sweet-and-Sour Red Onion Salad

So easy to make, this lovely pate will soon become a firm favourite. The salad is a revelation too!

 
 
Coarse Country PateServes 10-12

Coarse Country Pate

If you long to eat some of the rough country pâté available all over France, but in short supply here, why not make some? You won't believe how blissfully easy it is.

 
 
Smoked Mackerel Pate with Ricotta Serves 8

Smoked Mackerel Pate with Ricotta

Quite simply the easiest pâté I've ever made. All the ingredients are placed together in the bowl of the processor, then one little whiz and it's made! It also has an utterly sublime flavour – brilliant! Serve with hot toasted wholemeal bread.

 
 
Spiced Cranberry and Orange BruleeServes 4

Spiced Cranberry and Orange Brulee

An easy, unctuous and very Christmassy do-ahead dessert. You can use a cook's blow torch for the brulee but the caramel won't be as crunchy as putting it under the grill.

 
 
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