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My name is Lucille and I love food. In fact, many of my fondest memories are attached to food. From cooking with my mum as a child to eating bruschetta whilst overlooking the Amalfi coast in Italy, food has always been a crucial part of my life.

A little Lucille enjoying her food!

My main source of inspiration when it comes to cooking is my French family, mainly my beloved Mamie, who sadly passed away this year.

Having watched her cook every day when I lived with her on my year abroad I picked up some nifty tips and discovered some new favourite dishes! Her food has always been legendary in our family, and I hope to be able to do it justice.

Me and my wonderful grandparents last year!

Mamie’s delicious recipe

One of my favourite dishes my Mamie used to make is called blanquette, which is a white meat in a white sauce. The meat is usually veal but for the sake of simplicity I’ve used chicken.

This dish is great for left overs, is a total comfort food for me, and will always remind me of home. It embodies the simplicity of French cooking with its rich flavours. Along with this meat dish, my Mamie would make her onion rice, which in my opinion is the best way to elevate a simple dish!

I hope you all enjoy this as much as I do!

Ingredients:

  • 700g of diced chicken
  • 1 big onion
  • 2 carrots
  • 150g of mushrooms
  • Cornflour
  • 2 chicken stock cubes
  • 200ml of double cream
  • 200ml white wine
  • 250 ml water
  • Salt and Pepper

Method:

1.Chop the onion, carrots, chicken and mushrooms.

2. Soften the onion in a pan.

3. Coat the chicken in a thin layer of corn flour, add this along with the carrots to the softened onions.

4. Leave to cook for 10 mins before adding the mushrooms, wine, stock cube and water. Season with salt, pepper and thyme. Leave to simmer for 30 minutes.

5. Put the remaining half of the chopped onion in a pan with a little butter and leave to sweat.

Everything cooking in one big pot.

6. Once the onions are soft, add boiling water and a stock cube. Once the stock cube has dissolved, add your white rice. Cover and leave to simmer, remembering to add water when needed.

7. Add cream to the meat, and simmer for an additional 2 minutes to thicken.

Serve and enjoy with your loved ones!

The finished product of Mamie’s Blanquette!

 

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