Chef Loic took us for the demo today and covered dishes from the Auvergne region of France which is the higher terrain area in the centre of France.
Today’s dishes were onion and Cantal soup, braised stuffed cabbage and walnut cake.
For the soup, onions and potatoes were sautéed in butter, then simmered with chicken stock until tender. A couple of slices of soaked bread were added, then everything blended and passed through a sieve. Grated Cantal cheese was added and it was served sprinkled with parsley. A simple but very tasty soup.
The main dish, and the one we’d be doing in practical, was braised stuffed cabbage. A stuffing of pork mince, veal mince, pork fat, as well as onions, lardons of smoked bacon and shredded cabbage heart sautéed were mixed together and used to stuff blanched cabbage leaves and wrapped in caul fat to hold them together while cooking.
The cabbage parcels were then braised in veal stock and mirepoix of vegetables, then the liquid was reduced to make a sauce for the cabbage. It was served with glazed carrots, turnips and onions.
Finally the chef made wlanut cake, which was a dark and dense cake with wanuts and raisins in it and flavoured with orange juice and tea.
In the practical, with chef Gilles, who is struggling to get over a virus and can barely talk, poor chap, the braised cabbage went well and was very tasty and my wife and I polished it off in no time once I got home.