Bon Appétit mon chéri! Five chic Parisian recipes to charm the Gabriel to your Emily…
If you’re (im)patiently awaiting the launch of the second half of Emily in Paris season four, what better way to get in the mood than cooking up your own personal luxe Parisian banquet, rival of any Michelin star… Emily might be headed to Rome, but these five French dishes, specially selected by recipe box service Gousto’s Lead Recipe Developer Sophie Nahmad, will bring the elegant charm of Paris straight to your kitchen as you dream of your next main character moment.
“Any successful day begins with a good breakfast,” expert chef Sophie shares, “and Emily’s Parisien days are no exception. A croissant is a favourite of course, but if you’re searching for something more decadent, Gousto’s Bacon Croque Madame is the perfect choice to start your day.
“The trick for true authenticity is to bake the sandwich until it’s bubbling and delicious, then finish with a perfectly cooked fried egg,” Sophie says. “This recipe is as Instagram-able (and delicious) as Emily’s social feed.”
Bacon Croque Madame with Mushroom Salad
Instructions for 2 portions
Time: 30 minutes
Ingredients:
- Cheddar cheese (40g)
- Smoked streaky bacon (90g)
- Ciabatta x2
- White cup mushrooms (80g)
- Dijon mustard (5.5g)
- Cider vinegar (15ml)
- British free-range egg x2
- Rocket (50g)
- Shallot
You’ll also need: butter, flour, milk, olive oil, pepper, vegetable oil
Method:
1.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium-high heat.
Once hot, add your smoked streaky bacon to the pan and cook for 2-3 min on each side or until golden and crisp.
Once crisp, transfer the bacon to kitchen paper, and reserve the pan.
2.
Finely slice your white cup mushrooms. Return the reserved pan to a medium-high heat (if the pan is looking a little dry add a drizzle of vegetable oil)
Once hot, add the sliced mushrooms and cook for 5 min or until browned.
Once the mushrooms have browned remove them from the heat and set aside, again reserving the pan.
3.
Meanwhile, melt 1/2 tbsp butter in a pot over a medium heat.
Once melted, add 1/2 tbsp flour and stir with a wooden spoon for 1 min or until a sandy paste forms – this is your roux.
Gradually whisk in 100ml cold milk into the roux, a little at a time, and cook for 4-5 min or until a thick sauce remains – this is your béchamel sauce.
4.
Meanwhile, slice your ciabatta in half and put in the toaster for 1-2 min or until starting to crisp.
Grate your cheddar cheese.
Once the béchamel sauce has thickened, add half the grated cheese (you’ll use the rest later!) with a good grind of black pepper and stir it all together – this is your cheese sauce.
Set the cheese sauce aside to cool slightly.
5.
Spread butter over the toasted ciabatta halves and spread your Dijon mustard (not a mustard fan? Go easy!) over half the ciabatta halves.
Add the mustardy slices to a baking tray and divide half the cheese sauce between them, add the crispy bacon, then top with the remaining buttered ciabatta halves.
Pour the remaining cheese sauce over the top and sprinkle over the reserved grated cheese.
6.
Put the tray in the oven for 6-8 min further or until the cheese has melted – these are your bacon croque madames.
Meanwhile, peel and finely slice your shallot. Combine the sliced shallot with your cider vinegar, 2 tbsp olive oil in a small bowl – this is your shallot dressing.
Wash your salad, then pat it dry with kitchen paper.
7.
Return the reserved pan with a drizzle of vegetable oil over a medium-low heat. Once hot, crack your eggs into the pan.
Cover with a lid and cook for 2-3 min or until cooked to your liking.
Tip: Give your egg a little shake before you crack for a perfectly centred yolk!
Serve the bacon croque madames topped with a fried egg, then add the salad to the side topped with the mushrooms and drizzle the shallot dressing all over. And enjoy!
Bouillabaisse-Style Fish & King Prawn Stew with Buttery Ciabatta
Marseille yes to this classic French Bouillabaisse-style soup. This is luxe and rich, served with buttery ciabatta to top it off. C’est magnifique.
Instructions for 2 portions
Time: 35 minutes
Ingredients:
- 2 tomatoes
- 1 tsp fennel seeds
- 32g tomato paste
- 171g raw peeled king prawns
- 11g vegetable stock mix
- 2 ciabattas
- 2 x 100g white fish fillets
- 2 white potatoes
- 30ml Chinese rice wine
- 5g parsley
- 2 garlic cloves
- 1 brown onion
You’ll also need: pepper, salt, butter, olive oil, water
Method:
1.
Peel and finely slice your brown onion.
Heat a large pot with a drizzle of olive oil over a medium heat.
Once hot, add the sliced onion with a pinch of salt and cook for 4-5 min or until softened.
2.
Boil a kettle, then chop your potatoes (skins on) into small bite-sized pieces.
Chop your tomato roughly.
Peel and finely chop (or grate) your garlic.
3.
Dissolve your vegetable stock mix and tomato paste in 450ml boiled water.
Add a generous pinch of salt and pepper and stir it all together – this is your tomato stock.
4.
Once the onion has softened, add the grated garlic to the pot with the chopped tomato and fennel seeds and cook for 1 min or until fragrant.
Once fragrant, add the chopped potato to the pot with your Chinese rice wine and tomato stock.
Stir it all together and bring to the boil over a high heat, then reduce the heat to medium and cook for 22-25 min or until the potatoes are tender.
5.
Meanwhile, chop your parsley finely, including the stalks.
On a separate board, chop your white fish fillet into large-bite sized pieces, then drain your king prawns.
6.
Once the potatoes are tender, add the chopped white fish to the pot with the drained king prawns, a knob of butter and a generous pinch of salt and pepper.
Bring to the boil over a high heat, then reduce to medium and cook for 4-5 min, stirring occasionally, or until the fish and prawns are cooked through – this is your bouillabaisse-style white fish & king prawn stew.
Tip: You’ll know your fish is cooked once it turns opaque and flakes easily.
7.
Meanwhile, slice your ciabatta in half and place in the toaster for 1-2 min or until warmed through, then spread with a knob of butter.
Cut each buttered half into triangles – this is your buttery ciabatta.
Serve the bouillabaisse-style white fish & king prawn stew in bowls with the buttery ciabatta to the side. Garnish with the chopped parsley and a generous pinch of black pepper.
Baked Confit Duck Leg Stew with Roast Potatoes & Green Beans
It might be a stew, but this baked confit duck leg recipe is far from basic; it’s the ultimate indulgence, yet super easy to prepare so you don’t have to spend hours in the kitchen.
Instructions for 2 portions
Time: 40 minutes
Ingredients:
- Beef stock mix (11g)
- Cherry tomatoes (125g)
- Fine green beans (80g)
- Tomato paste (32g)
- British slow cooked duck legs (2pcs)
- Roasted garlic paste (15g)
- White potato x3
- Carrot x2
- Brown onion
You’ll also need: pepper, salt, vegetable oil, flour, water
Method:
1.
Before you begin…
This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg
Note: Make sure your dish is oven-proof and safe to use on the hob. If you don’t have one, start cooking in a large, wide-based pan then transfer to an oven-proof dish
2.
To begin, preheat the oven to 220°C/ 200°C (fan)/ gas 7, then boil half a kettle.
Separate your duck leg from the white fat and duck jelly (you’ll use these in different parts of the recipe!)
Add the white duck fat to a baking tray (or two!)
3.
Heat a large, wide-based hob-safe oven-proof casserole dish with a drizzle of vegetable oil over a medium-high heat.
Peel and cut your brown onion into wedges.
Add the onion wedges to the dish.
4.
Peel and chop your potatoes into quarters.
Top, tail and slice your carrot into discs, on the diagonal (no need to peel!)
5.
Add 1 tsp flour to the dish with the chopped carrot, cherry tomatoes and a pinch of salt and pepper.
Add 250ml boiled water, your beef stock mix, tomato paste, roasted garlic paste and duck jelly and give everything a good mix up.
Bring to the boil over a high heat and top with the duck leg.
Once boiling, put the dish in the oven and cook, uncovered, for 35 min – this is your baked confit duck leg stew.
6.
Add the chopped potatoes to the baking tray with the duck fat and a generous pinch of salt and pepper.
Give everything a good mix up and put the tray in the oven for an initial 30 min or until the potatoes are golden and crispy – these are your roast potatoes.
Use this time to clear up, set the table, have a cup of tea or simply chill!
7.
Trim your green beans, then once the potatoes have had an initial 30 min, remove the tray from the oven and add the trimmed green beans with a pinch of pepper.
Return the tray to the oven for a final 5 min or until the green beans are tender with a bite.
Serve the baked confit duck leg stew with the roast potatoes and roasted green beans to the side.
French Onion & Bacon Soup with Cheesy Date Toasts
It wouldn’t be a true Parisien culinary experience without a French onion soup. This indulgent recipe is the perfect combination of sweet caramelised onions and rich cheddar.
Instructions for 2 portions
Time: 50 minutes
Ingredients:
- Beef stock mix (5.5g) x3
- Cheddar cheese (40g) x2
- Ciabatta
- Henderson’s Relish (15ml)
- Rosemary & thyme (10g)
- British bacon lardons (100g)
- Red wine vinegar (15ml)
- Rocket (50g)
- Chopped dates (30g)
- Garlic clove x2
- Brown onion x2
You’ll also need: butter, flour, olive oil, pepper, salt, sugar, water
Method:
1.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil half a kettle.
Heat a large, wide-based pot with a drizzle of olive oil over a medium-high heat, then once hot, add your bacon lardons and cook for 5-6 min or until golden and crispy.
Meanwhile, peel and finely slice the brown onions and garlic clove.
2.
Once golden, remove the crispy bacon lardons from the pot (reserve the pot!) and set aside for later.
Return the reserved pot to a medium heat and add the sliced onion, sliced garlic, a knob of butter, 100ml boiled water and a generous pinch of salt.
Use one thyme sprig (or a piece of string) to tie a knot around your thyme and rosemary sprigs and add to the pot.
Cook for 15 min or until the onion is very soft, stirring frequently.
3.
Meanwhile, slice your ciabatta into 5 thin slices per person.
Add the ciabatta slices to a baking tray with a generous drizzle of olive oil.
Put the tray in the oven and cook for 7-8 min or until the ciabatta is toasted and golden.
Once done, remove the tray from the oven and set aside until later.
4.
Chop your dates roughly.
Slice your cheddar cheese into 5 thin slices per person.
Wash your salad, then pat it dry with kitchen paper.
5.
Reboil a full kettle.
Once the onion has cooked for 15 min, increase the heat to medium-high and add 2 tsp sugar. Cook this for 10-12 min further or until caramelised.
Tip: Watch them like a hawk and stir frequently to make sure they don’t burn!
6.
Once the onion has caramelised, add 2 tbsp flour to the pot and cook for 1 min.
Add 700ml boiled water, beef stock mix, Henderson’s Relish and the crispy bacon lardons to the pot, and bring to a boil over a high heat.
Once boiling, reduce the heat to medium-high and simmer for 5 min or until the soup has thickened, then take the pot off the heat.
7.
Discard the rosemary & thyme sprigs and season very generously with salt and pepper – this is your French onion & bacon soup. Set this aside for 4-5 min to allow the flavours to develop.
Meanwhile, top the toasted ciabatta slices with the cheddar slices and chopped dates and return the baking tray to the oven for 3-4 min or until the cheese has melted – these are your cheesy date toasts.
To serve, spoon the French onion & bacon soup into a bowl and top with a few of the cheesy date toasts. Drizzle your red wine vinegar and a little olive oil over the washed salad and serve to the side with the remaining cheesy date toasts.
Enjoy!
Oven-Baked Coq Au Vin with Buttery Crushed Potatoes
A Bistro classic, not to be missed! This oven-baked Coq Au Vin traces its roots back to ancient Gaul, with a rustic flavour that reminisces on dreamy days spent lounging in the French countryside.
Instructions for 2 portions
Time: 45 minutes
Ingredients:
- Tomato paste (32g)
- Beef stock mix (11g)
- Dried thyme (0.5tsp)
- Red wine paste (10g)
- Dried bay leaf
- White potato x3
- Chestnut mushrooms (80g)
- British skinless chicken thighs (320g)
- Parsley (5g)
- Shallot x3
- Garlic clove x2
You’ll also need: butter, flour, olive oil, pepper, salt, sugar, water
Method:
1.
Begin by prepping your casserole dish and getting all your ingredients ready, then wash your fruit and veg.
Note: Make sure your dish is oven-proof and safe to use on the hob. If you don’t have one, no worries. You can start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil.
2.
Take your chicken out of the fridge, open the packet and let it air.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then boil a full kettle.
Heat a large, wide-based hob-safe oven-proof casserole dish with a matching lid with a drizzle of olive oil over high heat.
3.
Peel and chop your shallots in half.
Crush your garlic open by squashing them with the side of a knife and discard the skins.
Once the dish is hot, add your chicken thighs with a generous pinch of salt and pepper.
4.
Add the halved shallots and peeled garlic with your tomato paste and 1 tbsp flour and give everything a good mix up.
Add 350ml boiled water with 1 tsp sugar, your red wine paste and beef stock mix.
Crumble in your chestnut mushrooms and bring to the boil over a high heat.
5.
Once boiling, add your bay leaf and dried thyme.
Cover with a lid and put the dish in the oven for 40 min or until the chicken is cooked through (no pink meat!) – this is your coq au vin.
6.
Add your potatoes to a baking tray and prick them a few times with a sharp knife. Drizzle with olive oil and put the tray in the oven for 40 min or until cooked through.
7.
Once everything’s ready, remove the potatoes from the oven and crush them firmly with a spatula or the bottom of a plate.
Add a couple of knobs of butter and season with a generous pinch of salt and pepper and mix it all together – these are your buttery crushed potatoes.
Make sure to remove the bay leaf from the dish, then serve the coq au vin with the buttery crushed potatoes to the side.
Tear the parsley roughly over the top, then dig in!
