Easy Eating

The Mighty Manu

French-Australian chef Manu Feildel.
French-Australian chef Manu Feildel.

IT seems that the work of a celebrity chef is never done.

He won last year's season of Channel 7's Dancing with the Stars, completed filming for a new season of My Kitchen Rules - and even managed to help run his acclaimed Sydney eatery L'etoile Restaurant and Bar in between.

For beloved French-Australian chef Manu Feildel, a culinary career in the spotlight is always on the go. But only this week, the 3-hatted chef was keen to visit the Sunshine Coast once again to mingle with fans and fellow food lovers at Berardo's Restaurant and Bar in Noosa to share recipes from his newest cookbook, Manu's French Bistro.

Despite juggling a busy work schedule, the 39-year-old was keen to rekindle his passion in creating contemporary French bistro food at home by putting together a sequel to his first best-seller, Manu's French Kitchen.

"The first book was more for people who would want to cook French food at home, but the second one (Manu's French Bistro) is a little more adventurous," Manu said. "I wanted to show people what I do at the restaurant. A lot of the recipes in the book will be, or are already, on the menu at my restaurant.

"The recipes are a little bit more complicated. Not too crazy, but there would be a bit more work going into cooking these recipes.

"It's great for those who want to have a go at the challenge and try cooking these dishes at home. I'm very proud of this book."

Manu said he was all too aware of the commonly-held view of French cooking as difficult and complex, but was determined to make his contemporary French recipes easier to cook and enjoy for Aussie home cooks.

"It's actually the number-one reason why I wanted to put a cookbook together," Manu said.

"I realised that around the time when I wanted to write a book, most people were actually scared of French cookbooks and how their recipes are far too complicated. I didn't want to scare people away. I wanted them to be able to open the book and enjoy cooking from it, and from there have the chance to create really great French cooking."

Like his first cookbook, Manu's French Bistro includes dozens of recipes collected and recreated from his culinary ventures.

"There's a mixture of everything - there are recipes I've done in restaurants in the past, recipes we're now doing in my restaurant as we speak, and some we'll be developing in the future," Manu said. "And then there are also recipes from my hometown and ones my mum used to cook at home, too.

"There are Monday-to-Friday recipes in the book for people to try out at home, some easy enough to replicate for your families, and then there are some light dishes to cook for friends on the weekend.

"Cooking, eating, and sharing with loved ones just go hand in hand. That's how we live in Europe and I think the world should live that way."

Manu's recipes also draw on the crème de la crème of Australian produce: "To be honest, I am really jealous of the range of seafood here in particular. You've got beautiful snapper and John Dory, and amazing mud crab.

"We have all these fresh, beautiful produce here. I'm just so lucky I get the chance to be able to cook with them, too."

 

COUTEAUX DE MER MARINIÈRE (Razor Clams Mariniere) - Serves 4

Ingredients:

  • 200ml dry white wine
  • 2 eschalots, coarsely chopped
  • 2 sprigs thyme
  • 1 bay leaf
  • 2 cloves garlic, bruised
  • 5 black peppercorns
  • 2kg razor clams, cleaned
  • 200ml pouring cream
  • large handful flat-leaf parsley leaves, coarsely chopped
  • freshly ground black pepper
  • crusty bread, to serve

Method:

1. Place the wine, eschalot, thyme, bay leaf, garlic and peppercorns in a large deep frying pan. Bring to the boil over high heat and simmer for two minutes. Working in batches, add the razor clams, then cover and cook, shaking the pan occasionally, for five minutes or just until the shells open. Remove the clams with tongs or a slotted spoon and transfer to a serving dish. Repeat with the remaining clams.

2. Strain the cooking liquor through a {filig}ne-mesh sieve into a small saucepan and bring to the boil. Add the cream, then bring to the boil again and simmer for two minutes. Stir through the parsley.

3. Check the seasoning (razor clams are quite salty, so you usually only need to season with a little pepper).

Pour the sauce over the clams and serve immediately with crusty bread.

 

 

CONFIT DE PORC ET PURÉE DE POMMES CONFIT (Pork Belly With Apple Puree) - Serves 4

Ingredients:

  • 3 star anise
  • 1 tbs fennel seeds
  • 5 cloves
  • 1 tsp black peppercorns
  • 1 tbs finely chopped thyme
  • 150 ml olive oil
  • 1 × 800 g piece pork belly, skin-on, bones removed
  • 1 litre duck fat (see page 105)
  • 2 tbs vegetable oil
  • Black Pudding (optional) and wilted spinach leaves, to serve

Apple puree:

  • 4 granny smith apples, peeled, cored and roughly chopped
  • 2 tsp caster sugar
  • 15g unsalted butter
  • 50ml water
  • sea salt, freshly ground black pepper

Method:

1. Lightly crush the star anise, fennel seeds, cloves and black peppercorns with a mortar and pestle. Add the thyme and olive oil and mix well. Rub the pork belly {fllig}esh with the spice mixture; do not rub the skin. Place in a ceramic dish, cover with plastic {filig}lm and refrigerate overnight.

2. Preheat the oven to 150°C.

3. Place the duck fat in a large roasting pan and place in the oven for 10 minutes or until melted. Add the pork belly and cook for 4 hours or until tender.

4. Remove the pork belly and place on a baking tray, then top with a heavy-based baking tray and wrap the whole thing tightly with plastic {filig}lm. Refrigerate overnight to press (this creates a compact shape and width, making the belly easier to portion evenly). Cut the pork into four 200g pieces.

5. To make the apple puree, place the apple, sugar, butter and water in a saucepan, then cook over low heat for 10-12 minutes or until the apple is soft. Transfer to a food processor and process to form a smooth puree. Season to taste with salt and pepper. Return to the saucepan and keep warm.

6. Heat the vegetable oil in a large heavy-based frying pan over medium heat. Working with two pieces of pork at a time, cook, skin-side down, for 8-10 minutes or until golden and crisp. The pork should be warmed through.

7. Divide the pork belly among plates and serve with apple puree, black pudding and wilted spinach.

Topics:  easy eating food and entertainment recipes



10 best street art spots to take an Insta selfie

IF YOU are in need of a few trendy new Instagram snaps, then get your phone and selfie-stick ready and head to Brisbane.

Where to find the best coffee

Strauss is known for its superb brew.

COFFEE snobbery is at an all-time high.

Theatre royalty graces Brisbane stage

Don't miss Charles Edwards in this incredible theatre performance.

WHEN acting royalty comes to town, you sit up and take notice.

Don’t go chasing waterfalls…find them on these drives!

The Scenic Rim is just one place nearby that you'll love.

BRISBANE isn’t all bright lights and city slickers.

Your boots are made for walking these tours

Brisbane Greeters tours are a great way to learn the local history of the city.

YOU don’t need a bike or bus for a seriously good tour of Brisbane.

Drink where the cool kids do this summer

There are a bunch of new bars open in Brisbane, make sure you're there!

CHECK out these new funky bars.

Discover Brisbane’s laneway gems

Brisbane's laneways will surprise you.

NOT all of Brisbane City is as it seems…

Clay's courage for sister a sign of brotherly love

LITTLE HERO: Clay Ferruccio, 12, defended his home against a woman trying to steal their family 4WD.

Tweed teen confronts woman to protect his older sister.

Legendary surfing reunion for WindanSea

Surfing pioneer and legend Bob McTavish will attend The Windansea Reunion at Currumbin RSL on Thursday, March 2.

"This will be one of the most significant surf reunions to date”

Murder charge expected after Tweed River crash

Police are expected to charge a man with the murder of Michele Lee Lord.

Murder charge expected over Tweed River crash

Local Partners

Clay's courage for sister a sign of brotherly love

THE teenage son of an Australian netball star is being labelled a hero after confronting a woman armed with a baseball bat to protect his older sister.


REVIEW: Under the Gun doco looks at right to bear arms

ARMED: A still from the 2016 documentary film Under the Gun by Stephanie Soechtig.

An in-depth look into America's gun culture.

Messing with your head

MIND BLOWN: What could be weirder than the realisation that we have another completely separate brain and nervous system than the one originating in our heads?

Fascinating connection between your gut and your brain

Neil Finn to headline Bluesfest

Neil Finn, of Crowded House fame, will play in Byron Bay with his wife Sharon and their band The Pyjama Club on June 11.

DON'T dream, it's not over, Neil Finn to hit the stage

'I wasn't naked': Blanca Blanco speaks out

BLANCA Blanco made headlines around the world after 'accidentally' flashing, but she says she was actually wearing a nude bodysuit.

‘IT’S A LITTLE SAD’: Trump makes Oscars bungle all about him

US President Donald Trump claims Hollywood's elite were too busy mocking him to pay attention on Oscars night.

Donald Trump ‘explains’ Oscars stuff up.

Lama and Sarah’s ‘epic’ MKR fail

My Kitchen Rules contestants Lama and Sarah.

Tempers flare as Lebanese feast turns into an epic fail.

Oscars 2017: How did biggest award get stuffed up?

Presenter Warren Beatty shows the envelope with the actual winner for best picture as host Jimmy Kimmel, left, looks on at the Oscars on Sunday, Feb. 26, 2017, at the Dolby Theatre in Los Angeles. The winner was originally announced as La La Land, but was later corrected to Moonlight.

'Guys in headsets starting buzzing around. They took the envelope.'

Lisa Curry can't marry her fiance

Lisa Curry breaks down in the jungle.

Lisa Curry says she can’t get married to her fiance

The true cause of the Oscars bungle

Faye Dunaway, left, and Warren Beatty present the award for best picture at the Oscars on Sunday, Feb. 26, 2017, at the Dolby Theatre in Los Angeles.

The Oscars ended with a moment that left everyone speechless.

Cabaret hit for Tyalgum

Musical theatre performer Belinda Wollaston will perform in Tyalgum in March.

"Belinda is one of the great talents we have abroad”

Casino boss loses $4m on waterfront Sunshine Coast home

The owner of this stunning Noosa home accepted much less than he had initially wanted for the home.

When illness struck owner forced to try and cash out of property

Providing service for Tweed landlords

QUALITY SERVICE: TCM Rentals Coastal property consultant Wendy Hotchkiss  wants to provide quality service to Tweed landlords.

A new property management style.

Mining homes dive: $600k homes sell for $120k-$300k

18 Yeates Street, Moranbah sold for $135,000 in December, after being repossessed by a bank. The owners bought for $545,000 in August, 2011.

The economy still has two speeds, but with a painful twist

A place to stay at the Gold Coast Airport

PLANS TAKE FLIGHT: Passengers could be staying at a new hotel at the Gold Coast Airport by 2019.

A new hotel at the airport could become a reality.

Ready to SELL your property?

Post Your Ad Here!