When it comes to French cooking Henry Harris knows what he is talking about. He has served the great and the good of London restaurants including his current Bouchon Racine since the early 2000’s, and prides himself on producing honest, flavourful cooking.
Now, he has shared some of his favourite dishes in The Racine Effect, a cook book packed with recipes that celebrate good ingredients, simple cooking, and the passion of French cuisine.
Try one of his recipes at home this weekend…
Try Henry’s posh croque (Photo: Sam Folan)Posh croque
Serves 8
2 legs of duck confit 2 garlic cloves 16 slices of sourdough bread 8 slices of Morbier cheese (about the thickness of two matches or 5 mm/¼ inch) 2 tsp Dijon mustard 2 tbsp mayonnaise Salt, freshly ground black pepper and Espelette pepperPreheat the oven to 180°C fan/400°F/gas mark 4.
Remove the duck meat and skin from the legs and coarsely shred both. Place it all in a mixing bowl.
Crush the garlic with a little salt using the flat side of your knife to create a purée, then mix it into the duck meat well. Season generously with black pepper and Espelette pepper.
Spread the duck mixture onto half of the slices of bread, then top with the Morbier.
Spread the remaining slices with a healthy smear of Dijon mustard. Close the sandwiches and press together firmly, then spread the outsides lightly with the mayonnaise.
Heat a dry griddle pan or frying pan over a medium heat, then toast the sandwiches in batches until they are browned on both sides.
Place the sandwiches on a baking sheet and bake in the oven for about five minutes, or until piping hot.
Remove from the oven and serve immediately.
Tip: If you take care to remove the duck skin in one piece, you can place it between two sheets of baking parchment and then between two baking sheets and bake it in the oven set to 180°C fan/400°F/gas mark 4 for about 20 minutes to make some rather moreish duck crackling. This can then be crumbled into the sandwich as you assemble it.
Henry Harris has released a new book (Photo: Sam Folan)Strawberries in Beaujolais
Serves 4
350ml (12 fl oz) Beaujolais 2 tbsp caster sugar Splash of orange liqueur 600g (1 lb 5 oz) strawberriesWhen the first good Gariguette strawberries arrive from France in April/May, this is the recipe I turn to. What is key is that the strawberries have a deep, sweet, jammy flavour. The Beaujolaismust be bright and fruity.
Whisk the wine and sugar together in a bowl until the sugar has dissolved. Add a splash of orange liqueur.
Hull the strawberries and halve them and then macerate them in the sweetened Beaujolais an hour before you want to serve them – after a couple of hours, they start to break down and the pleasure of this dish is lost.
To serve, divide the strawberries between bowls and pour over the wine.
Lamb chops and anchovy toast (Photo: Sam Folan)Lamb chops and anchovy toast
Serves 4Lamb and anchovy is a natural pairing and the toasts are prepared just before grilling the lamb and laid out on a large dish. The chops are then piled on top and the juices mingle, softening the toasts. The anchovy spread is a good base recipe – you can make it even more savoury by adding some chopped capers and chopped French black olives, such as those from Noyons.
2–16 lamb chops ½ small bunch of rosemary, leaves roughly chopped 4 garlic cloves, chopped Splash of olive oil 8 smallish slices of sourdough bread 1 lemon, quartered Freshly ground black pepper For the anchovy paste 50g (1¾ oz) Cantabrian anchovy fillets in olive oil 1–2 garlic cloves, finely chopped Zest of ½ lemon 100ml (3½ fl oz) extra virgin olive oil 1 small bunch of flat-leaf parsley, leaves choppedLay out the chops in a dish. Scatter over the rosemary and season the chops very well with coarsely ground black pepper. Add the garlic and oil, mix well, then cover and leave to marinate in the refrigerator for a few hours, or overnight.
Now it’s time to make the anchovy paste. Drain the anchovies of their oil, then place on a board and chop very finely until they are almost puréed.
Place the anchovies in a bowl along with the garlic, lemon zest and olive oil. Season with black pepper and mix well. Stir in the parsley and set aside until it is needed.
‘The Racine Effect’ is out now (Photo: Sam Folan)Prepare a barbecue with a solid, even spread of embers and remove the chops from the refrigerator.
Toast the bread at an appropriate height over the grill so you get a nice golden char on both sides– you don’t want them overly crisped. Remove the toasts from the grill and spread the anchovy paste on top. Arrange them on a serving platter.
With the coals burning hot and the grill bars closer than usual to them, lay out your chops and start grilling them.
When the fat starts to render and flames seem to grow at an alarming rate, raise the grill so the chops are not burning in the flames or, alternatively, move them to the side so the fat doesn’t drip ontothe embers. After two to four minutes, turn the chops over and cook them on the other side for a couple of minutes.
Remove from the grill and arrange on top of the toasts, then add the lemon wedges and serve.Extracted from ‘The Racine Effect’ by Henry Harris, Quadrille, RRP £40
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