MANU’S kitchen rules

Food - - Food For Thought -

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.

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