Canapes Parties the most amazing way !!!

Ideal party reputation for truly talking point canapés – presented in the most amazing ways, constructed in perfect miniature, and tasting just delicious. We use the best, freshest, seasonal produce, just in tiny portions.

We can create a full meal option based on canapes alone or you can compliment these with some bowl food, in order to give your guests a more substantial alternative to canapes.

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We can take care of all aspects of organizing your cocktail party or if you prefer, we can simply deliver the food freshly prepared to you. Have a look at our canapes box option for more informations.

www.bertrandmunier.co.uk

Beef Bourguignon recipe easy to cook at home !

Recipe 

Beef Bourguignon recipe. This traditional French recipe for beef stewed in Burgundy is the perfect choice for a cold autumn day. Try our Beef Bourguignon today.

Methode
1.5kg/3lb5oz chuck steak, cut into pieces 5cm/2in
3 c. tablespoons olive oil
1 large carrot, peeled and chopped
1 large onion, peeled and chopped
2 stalks celery, chopped rough
2 bottles of red wine from Burgundy
2 sprigs fresh thyme
1 head garlic, cut in half horizontally
4 bay leaves
50g/2oz unsalted butter
225g/8oz whole piece of smoked bacon or pancetta
450g/1lb shallots, peeled
2 c. of flour
375g/12oz mushrooms Paris
290ml / ½ pint fresh beef stock
5 c. tablespoons brandy
chopped fresh parsley

Method
1. Heat 1 tablespoon tablespoons oil in large saucepan. Add the carrot, onion and celery and cook for 2-3 minutes. Add wine, thyme, garlic and 2 bay leaves. Bring to a boil and simmer for 15 minutes. Cool.
2. Place the beef in a large bowl and pour over the wine marinade. Cover and refrigerate overnight. This is known as a marinade cook.
3. Preheat oven to 150C/300F/Gas2. Drain the beef from the marinade in a colander over a glass bowl. Reserve the marinade and reserve.
4. Heat 25g/1oz butter and 1 c. tablespoons oil in large skillet. Add bacon and cook until golden brown. Add the shallots and transfer to a large baking dish.
5. In Heat 1 tablespoon oil in a large frying pan. Dry the beef cubes from the marinade mixture with paper towels. Add half of beef to skillet and cook until brown on all sides. Remove the beef and transfer to casserole with bacon, shallots and vegetables. Repeat with remaining beef and add to casserole.
6. Stir in 2-3 large spoonfuls of the mixture marinade to deglaze or remove any sediment in the pan. Pour into the casserole.
7. Stir in flour, mix remaining marinade and beef broth to the pot.
8. Bring to a boil, cover and place in oven for 3-3 hours or until beef is very tender.
9. Halfway through cooking, heat the remaining oil and butter in large skillet and cook the mushrooms until browned. Add brandy and cook for few minutes.
10. Add mushrooms to the pan, stir and return to oven cooking time remaining.
11. Serve with new potatoes, sprinkled with freshly chopped parsley and purple sprouting broccoli.

Bon appetit

Bertrand

www.bertrandmunier.co.uk 

Saveur The Provence, The french Pissaladiere

What about the Pissaladiere

The pissaladière is a culinary specialty of the region of Nice. Sometimes considered a variant of the pizza, pissaladière is certainly made ​​with the Bead dough, but doesn’t have any tomato  . The pissalat is a paste made ​​from salted sardines and anchovies, which is essential in making the pissaladière.
To decorate the pissaladière a few anchovy fillets and  small black olives.

Ingredients for 6:

A bread dough (300g) or Puff Pastry
1 kg of sweet onions (white)
olive oil
thyme, rosemary
2 c.café of pissalat (paste salted sardines and anchovies)
6 anchovy fillets with salt
6 small black olives

Peel and shop the onions. In a Pan, sauté the onions in olive oil. Add herbs and a glass of water, then cover to let it ste wan hour over very low heat until onions are soft but not browned.

Remove from heat, remove the herbs and stir in onion confit pissalat.

Pissalat to replace, reduce some mashed anchovies after being rinsed withwater.

Spread batter into a greased pie dish. Spread the onions in a thick layer over the dough and return the edges of the pastry over the onions. Garnish with anchovies and black olives.

Bake in a moderate oven 190 to 200 degrees, about 30 minutes until the pastry is blonde and onions top lightly browned.

Serve warm .

Bon appetit

Bertrand

www.bertrandmunier.co.uk 

Pea Soupe a la Francaise served Hot or Cold

This is on of the best Pea soup recipe for Spring and Summer !

Ingredients 

600 g shelled peas
4 spring onions
6 lettuce leaves or a big heart
1 tsp tablespoon olive oil
1 liter of water
4 c. tablespoons heavy cream
Salt and pepper

Shell the peas, peel and chop onions, wash the lettuce leaves.

Heat the oil in a skillet on medium heat, add onions and let them meltwithout browning, then add the lettuce and peas, pour water, add salt, bring to a simmer and simmer for 20 to 25 min.

When the peas are cooked, blend the soup in a blender or hand blenderuntil smooth.

Put on low heat, add pepper and heavy cream, stirring, remove from heat tothe first stirrings.

Serve hot or cold .

Bon Appetit

Bertrand

www.bertrandmunier.co.uk 

French Classic souffle au fromage, easy recipe !

Souffle au fromage

Cheese souffle recipe

Ingredients

50g of butter

50g of plain flour

250 ml of milk

2 tablespoons of cream

4 egg yolks

150g grated Gruyere cheese

salt and pepper

grated nutmeg

5 egg whites

Melt the butter in a large saucepan and stir in the flour.

Cook for 1 to 2 minutes over a low heat.

Gradually add the milk, stirring well until the sauce is smooth and thick.

Cook gently for 10 mins stirring constantly, then remove from the heat and stir in the cream.

Then add the egg yolks a little at a time, add the cheese, salt and pepper plus the nutmeg to taste.

Beat well until the cheese melts and is really smooth.

Whisk the egg whites until stiff, fold them gently into the cheese sauce mixture.

Transfer the mixture to a well buttered 1.2 litre souffle dish.

Bake in a preheated oven at 180c or 350f, gas 4 for 15 mins.

Increase the temperature to 200c or 400f gas 6 and cook for another 15 mins until souffle is golden and well risen.

a bientot

Bertrand

Spring and Summer Dinner party!

New menu  Spring and summer dinner party

The new spring and summer carte dinner party includes

3 courses à la carte for only £35.00 per person with starter, main course and dessert.

We designed as well the Menu Fraicheur at £38.00 per person and the Menu Détente at £43.00 per person

(4 courses)

All designed to guide you in your preparation, meeting all your needs, without leaving the confort of your home.

 

Please download the seasonal menu

Please Note: Depending on the event or party, you may need to hire professional equipment (cutlery, tables, chairs, napkins, table cloths…) as well as professional staff such as a butler, waiters, cloakroom…

 What about a  party delivery !! You order, we do the delivery

Ideal party delivery is designed to make your life easier and we’re passionate about making our food with the best fresh ingredients . That’s why all our recipes are created by Bertrand Munier, using quality ingredients allowing us to make great tasty french food.

Please download the seasonal menu

Planning a dinner or a party? You can order food online or by phone. Our catering service  is perfect for office lunches, dinners, canapes cocktail and buffet, we’ll even deliver direct to your workplace.

For any enquiries, estimate or personalized menu contact us on 077 8864 2280 or email us at: chef@bertrandmunier.com

Yours sincerely,

Bertrand Munier

Home Party! Spring and Summer Menu!

New Carte Spring an Summer 2011

Ideal party delivery is designed to make your life easier and we’re passionate about making our food with the best fresh ingredients . That’s why all our recipes are created by Bertrand Munier.

Delicious Canapes selection to a superb dinner party have all been designed for you by Bertrand Munier to suit every taste. Most of dishes are easy to eat or easy to heat so you can enjoy your Party with less stress. We only use the freshest local ingredients with no additives or preservatives for our freshly prepared dishes.

new carte delivery summer 2011

Planning a dinner or a party?

You can order food online or by phone. Our catering service is perfect for office lunches, dinners, canapes cocktail and buffet, we’ll even deliver direct to your workplace

.

www.bertrandmunier.co.uk

Dinner party delivery, Enjoy Your Party

No time to cook ? why not to order a nice dinner on delivery!!

Dinner party have all been designed for you by Bertrand Munier to suit every taste. Most of dishes are easy to eat or easy to heat so you can enjoy your Party with less stress. We only use the freshest local ingredients with no additives or preservatives for our freshly prepared dishes.

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Dinner For 6 People

Salad

Green bean Salad with Parma ham and Lime cream sauce  £15.00 X 1

Tomato & Mozzarella Salad £17.00 X 1

main courses

Organic Chicken with rosemary and Lemon sauce  £6.50 X 6

Petit Pois & Carrots a la Francaise £3.90 X 4

Potatoes sautés £2.50 X 6

Braised chicory with orange juicy £3.80 X 4

Dessert

Lemon Tarte £18.00 X 1 (6 portion)

Total : £134.80    free delivery !!!

Please see seasonal menu

www.bertrandmunier.com

Macarons Recipe, French delice!!

Recipe very easy to make macarons

INGREDIENTS

480g icing sugar

280g ground almonds

7 egg whites

A few drops of flavoured food colouring such as strawberry

METHOD   1. Preheat the oven to 180C. 2. Mix the icing sugar and ground almonds in a food processor until you have a fine powder. Sift to remove any lumps. 3. Beat the egg whites, adding the food colouring as you go. Quickly and carefully add the almond-sugar mixture. 4. With a wooden spoon, mix from the centre of the bowl outwards, turning the container as you go. You want to achieve a smooth, lightly coloured mixture. 5. Using a piping bag with a centimetre-wide nozzle, pipe three centimetre-wide macaroons onto a baking tray lined with greaseproof paper. 6. Cook for eight to nine minutes, leaving the door of the oven slightly ajar. 7. Remove the macaroons from the oven. Pour a little water between the baking tray and the greaseproof paper – this makes the macaroons easier to lift off when they have cooled. 8. Sandwich the macaroons using marmalade, raspberry jam or whipped cream to serve.     TIP: Leave the finished macaroons for 24 hours in the fridge. This allows the flavours and texture to develop and intensify   any Problem , send me a email chef@bertrandmunier.com   a bientot bertrand

Mini Chef Cooking School!

Cooking course for 4 years old  children

Bertrand Munier went to a French School teaching and Showing to 4 years Old How to cook a galette des rois.

This Lesson gives the children the  Opportunity to work as a team, Learn about fresh food explore new Flavour.

During the 2 hours, the children had lots of fun and enjoyed the galette des rois

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than you for reading

Bertrand Munier

www.bertrandmunier.co.uk