Rescu. spoke to Christine Manfield, celebrated chef, author and teacher for the Tastes of Burgundy tour held this year about ingredients that are traditional in the Burgundy region and how we can incorporate then into our daily meals.
RESCU: What kinds of foods are traditional in the Burgundy region?
Christine Manfield: Gougeres, saucisson, Boeuf bourguignon, coq au vin, Poulet de Bresse, pain d’epices (spiced bread), eggs cooked in mustard sauce, jambon persille, charcuterie, Charolais beef, Epoisses and Bleu de Bresse cheeses – rich, country style cooking that reflects the wealth of the region.
RESCU: What ingredients are common in Burgundy cuisine?
Christine Manfield: Asparagus, snails, potatoes, mushrooms, river fish, jambon (ham), mustard, rabbit, game birds, strawberries and black currants.
RESCU: How can we incorporate these ingredients into our own foods at home?
Christine Manfield: Most are readily available when they are in season (fresh) or imported (cheese). French recipes can be easily replicated to suit the Australian home kitchen but we probably don’t cook with such a heavy hand (where there is emphasis on use of dairy).
RESCU: What 3 tips would you give on preparing food to remember?
Christine Manfield: Buy the very best produce from a farmers market on the day you are cooking, cook with care and confidence, let the natural flavours shine through.
RESCU: Is there a specific ingredient or cooking technique that you swear by (roasting, baking, marinating etc)? What is it?
Christine Manfield: I use all manner of techniques – it just depends what is being cooked and how.
Christine’s Tastes of Burgundy Recipe:
Smoked trout and celeriac remoulade (serves 6)
250gr smoked trout, flaked (at room temperature)
2 tbsp tiny salted capers, rinsed and deep fried till crisp
1 tbsp chopped chives
1 tbsp chervil leaves
1 tbsp ocean trout (or salmon) roe
Celeriac remoulade
1 small head celeriac, peeled
1?2 tsp sea salt
3 tsp lemon juice, strained
1 egg yolk
1 large garlic clove, minced
2 tsp smooth Dijon mustard
2 tsp horseradish
1?4 tsp sea salt
1?4 tsp freshly ground white pepper
1?2 tsp chopped tarragon
100ml fruit extra virgin olive oil
1?2 granny smith apple, cut into fine matchsticks
To prepare the remoulade, cut the celeriac into thin julienne strips and immerse in cold acidulated water for 10 minutes – to soften and prevent discolouration. Squeeze out excess moisture and pat dry with paper towel. To make the dressing, whisk egg yolks, lemon juice, garlic, mustard, horseradish, tarragon, salt and pepper together until smooth and combined.
Slowly add the oil, whisking continuously until you have a thick mayonnaise. Toss the celeriac and apple sticks with enough mayonnaise to coat and leave for 2hrs before serving so that flavours can develop. To serve, spoon celeriac onto plates and arrange ocean trout over the top. Scatter over fried capers, herbs and ocean trout roe to serve.
The Tastes of Burgundy tour is an annual tour that combines celebrated chefs with participants on a journey through the Burgundy region and an exploration of the foods and recipes traditional to the region. For more information visit https://www.tastesofburgundy.com/.
More Food And Wine:
1. The 2011 National Champagne Master Class Series
2. Clicquot In The Snow At Thredbo
3. Warm Up With Winter Meals That Won’t Pile On The Kilos