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36 | living nikki legon’s cuisine Escargots à la Bourgogne

Roussillon

Pot au Feu

cuisine NikkiLegon’s

Nikki Legon shares some of her favourite recipes from her travels around France…

Pot au Feu Bourgogne

We have used the French names for the beef cuts required which are similar to brisket and flank. Serves 8-10

800g plat de côte 1 onion studded with 4 cloves 4 garlic cloves 500g gîte 500g macreuse 1 bouquet garni 10 whole peppercorns 1 tbsp salt 6 carrots 4 leeks 2 stalks of celery 4 small turnips or 1 celeriac 6 parsnips 6 potatoes 4 marrow bones (optional) bread for toast (optional)

www.livingmagazine.fr

METHOD If using the bone marrow, put the marrow into a bowl, add 1 tbsp of salt, cover with cold water and leave overnight. The next day, drain the marrow bones and place into a small saucepan. In a large saucepan put 3 litres of cold water, add the plat de côte and the clove-studded onion. Bring to the boil then turn the heat to a simmer and cook for 1 hour. Skim the greasy foam from the surface as it appears, use this to cover the marrow bones. Crush the garlic, peel the vegetables and chop into large chunks. Add the gîte and macreuse to the large saucepan with peppercorns, salt, bouquet garni, garlic, leeks and celery. Leave to simmer for 3 hours. Add the rest of the vegetables, cook a further 35 minutes till tender before checking the meat is cooked. Taste for seasoning.

Profile for Living Magazine

Living Magazine February March 17  

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Your English-language guide to the best of the south west of France. This edition is again bursting with fascinating, beautiful photographs...