La Fourchette Brasserie, Totnes, Devon

La Fourchette is a little French brasserie in Totnes, Devon.
It’s a wine bar, cafe and brasserie all rolled into one with offerings throughout the day and into the night.

I had heard mixed reviews about this place so thought I would give it a go.

Being a chef and all that , I’m gonna just cut to the chase…the food!

The menu had typical French style to it with a good mix of brasserie classics, seafood and steak and frites.

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I skipped the starters and went straight to the mains, ordering the lamb rump served pink with a herb crust haricot vert and Provençal tomato.

The dish arrived, it smelt fantastic, the lamb was lovely and pink and the portion size was just right. The presentation was very simple and lacked any sort of finesse but the flavours made up for that. The lamb was incredibly tender and succulent with an intensely flavoured crust . The dish came with crushed potatoes which were ok and the Provençal tomato tasted similar to the crust on the lamb. It was a good hearty dish that just about left space for dessert!

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I finished the meal with a chocolate fondant and orange sorbet. There was a 15 minute wait for this dessert as stated on the menu. It took quite a bit longer than that to arrive. Again the presentation was very simple and could be improved but the fondant was pretty good. It a had a good crust going into a gooey chocolate centre and was rich and warming. The sorbet was refreshing but not homemade and worked well with the fondant .

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So all in all not a bad meal but the price is quite steep for what you actually receive. The bill came to £67 for myself and my wife. We both had two courses and shared a bottle of wine!

Traditional rice pudding with vanilla and loads of nutmeg

It’s that time of year again, with a drop in temperature I thought it would be great to share a classic!

Creamy,warming, flavoursome and extremely moorish, good old rice pudding.

This is a very simple recipe with minimal fuss but big flavour. I prefer to bake the rice pudding as the milk reduces down and thickens, the rice becomes absorbent, sucking up any flavour you throw at it but most of all you get the best skin/crust ever!

The rice pudding can be eaten hot or cold and is delicious for breakfast with poached fruits or prunes.

Recipe:

200g pudding rice
1.2 litres of whole milk or semi skimmed
3 table spoons of sugar
1 vanilla pod split in half
Nutmeg to taste (optional)

Method:

1. Place all of the ingredients, apart from the nutmeg in a heat proof bowl or dish and stir to separate the rice.

2. Pop into a pre heated oven at 190C. Bake for 1 hour stirring occasionally to prevent the rice from sticking together.

3. One the rice is cooked and a nice caramelised skin has form on top add a good great of nutmeg. Pop back into the oven and cook for another 10-15 minutes .

4. Remove from the oven and leave to rest and thicken for 5 minutes or so before serving. This will allow the rice to settle and absorb any remaining flavour from the milk.

Top tips:

The pudding can be stored in the fridge for up to 4 days.

It taste great served with poached rhubarb or just a dollop of jam.

Try putting some pudding in a ramekin, sprinkle with sugar and glaze under a hot grill to give you that brûlée top.

The cold pudding can be formed into little balls. Pipe jam in the centre. Egg and bread crumb. Deep fry them at 190C until crisp and golden. Then roll in cinnamon sugar to create rice pudding doughnuts!

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