MANU’S kitchen rules
This issue might be all about the Italian, but that doesn’t mean we can’t celebrate other cuisines. Ahead of
Manu Feildel’s imminent return to our screens in the
TVNZ 2 series My Kitchen Rules New Zealand, we asked the popular French chef to list the five dishes from his home country that every home cook should master – and share his top tips for making each one.
BEEF TARTARE The worst thing you could do is to mince the meat through a machine. The best method is to chop a piece of tenderloin by hand, small enough but still with texture. Add finely chopped shallots, cornichons, capers, a dash of Worcestershire sauce, a dash of Tabasco, tomato sauce and either an egg yolk or a dollop of mayonnaise.
ONION SOUP The secret is to caramelise the onions in butter on a low heat until well caramelised to give a full flavour and great colour.
BEEF BOURGUIGNON Marinate your beef in red wine overnight. It is best to season the meat before searing it and then check the seasoning after the stew has been cooked.
TARTE TATIN The key is to cook the apple in sugar and butter caramel in a frying pan on the stove over a medium heat for a good 20 minutes, or until the apples are stewed and caramelised. Most of the cooking will be done before the pastry goes on and is finished in the oven.
CRÈME BRULÉE The recipe is very straight forward and simple, but the oven temperature is crucial – so don’t trust the dial and buy yourself a thermometer you can place in your oven to make sure it’s the right temperature.