Freddie is a talented PR and branding consultant as well as a food stylist and has just written her first cookbook. Freddie is originally from Martinique but has spent the last few years in Paris where she grew up. Just to keep things interesting she is moving to Washington DC later this year to pursue food styling.
Freddie was raised on French Caribbean food, which is a mixture of French, Indian and African dishes, but having grown up in Paris she has a strong attachment to French cooking.
This Sunday, Freddie has invited friends from the UK, France and the US, to join her at her family’s beautiful country house in Burgundy for a relaxing weekend.
What’s your earliest memory of a Sunday Dinner and what did it entail?
My grandparents were very traditional. Sunday dinner always took place at the family house in Martinique. The whole family would sit down at the dinning room table. My grandmother had very good taste and great attention to details. Our meals would always be served in the beautiful dishes and plates she had collected over the years and brought back from France. Back in the days, they would cross the ocean on a boat and it would take 10 days from start to finish. A true adventure. The Sunday dinner was always a time for sharing, story telling, and enjoying beautiful and fresh foods.
What’s the first thing you do when you wake up on a Sunday?
I make myself a cup of peppermint tea, served in my mother's favourite Villeroy and Bauch tea set.
Do you have any long-standing family traditions?
Traditional Caribbean Christmas dinners.
Who do you spend your Sunday with?
Friends or family.
What do you enjoy most about Sundays?
"A Sunday well spent brings a week of content."
Do you eat the same meal every week?
No I get bored of things very easily so I try new things all the time.
What ingredient can’t you do without?
Martinican rum. Best rum on earth. I use it in pretty much every single dessert I make.
What’s your guilty pleasure on a Sunday?
A Paris Brest cake or an escargot pastry from "Du Pain et des Idees boulangerie" in the 10th arrondissement, Paris.
What’s on the menu?
Pear and blue cheese tart, roast chicken and seasonal veggies, gratin Dauphinois, traditional Tarte Tatin with cinnamon and vanilla creme Chantilly.
What’s your inspiration for cooking this meal?
We are having Sunday dinner in Bourgogne and I really wanted to include produits du terroir. A rustic and simple meal made with fresh and local produce.
Who’s cooking the meal?
Where are your ingredients from?
Who are you sharing the meal with?
Dear friends visiting from the US, London and Paris.
Where are you eating the meal?
At our house in Quarre Les Tombes, Burgundy, France
Pear and blue cheese tart, roast chicken and seasonal veggies, gratin Dauphinois, traditional Tarte Tatin with cinnamon and vanilla creme Chantilly
Preheat the oven to 200°C.
1. In a mixing bowl, mix together the almond meal, the sugar and 1 TBSP of water with a spoon to create a paste. Reserve.
2. Roll out the puff pastry. Leave 2 cm off the edge to make a border. With a fork, poke holes all over the surface but the edge. Sprinkle the almond paste across the entire surface, inside the border.
3. Arrange the pear slices over the almond paste. Crumble the blue cheese and spread over the entire surface. Drizzle the honey and sprinkle the flaked almonds over the top.
4. Egg wash the border and bake for 25-30 minutes or until the pastry is puffed and golden brown. Serve warm.
Recipe; Freddie's own
Blue cheese, pear & almond tart
3 pears, unpeeled but stemmed, thinly sliced
1 sheet of puff pastry
250g almond meal
1 TBSP water
50g granulated sugar
125g blue cheese
Honey for drizzling
1 handful of flaked almonds
Egg wash (1 beaten egg + 1 tbsp water)
ROAST CHICKEN AND SEASONAL VEGGIES & GRATIN DAUPHINOIS
1 x 1.6 kg higher-welfare chicken
2 medium onions
2 sticks celery
1 bulb garlic
1 bunch of fresh mixed herbs , such as, thyme, rosemary, bay or sage
- Remove the chicken from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
- Preheat the oven to 240°C/475°F/gas 9.
- Wash and roughly chop the vegetables – there’s no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.
- Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.
- Drizzle the chicken with oil and season well with sea salt and black pepper, then rub all over the bird. Place the chicken on top of the vegetables.
- Carefully prick the lemon all over, using the tip of a sharp knife (if you have a microwave, you could pop the lemon in these for 40 seconds at this point as this will really bring out the flavour). Put the lemon inside the chicken’s cavity, with the bunch of herbs.
- Place the tray in the oven, then turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour 20 minutes.
- If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking.
- Baste the chicken halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them from burning.
- When the chicken is cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes or so. Cover it with a layer of tin foil and a tea towel and leave aside while you make your gravy.
- To carve your chicken, remove any string and take off the wings (break them up and add to your gravy for mega flavour). Carefully cut down between the leg and the breast. Cut through the joint and pull the leg off.
- Repeat on the other side, then cut each leg between the thigh and the drumstick so you end up with four portions of dark meat. Place these on a serving platter.
- You should now have a clear space to carve the rest of your chicken. Angle the knife along the breastbone and carve one side off, then the other.
- When you get down to the fussy bits, just use your fingers to pull all the meat off, and turn the chicken over to get all the tasty, juicy bits from underneath. You should be left with a stripped carcass, and a platter full of lovely meat that you can serve with your piping hot gravy and some delicious roast veg.
Recipe: Jamie Oliver
TRADITIONAL TARTE TATIN WITH CINNAMON AND VANILLA CREME CHANTILLY
Preheat the oven to 180ºc
For the shortcrust pastry
1. On your kitchen worktop sift the flour and make a hole in the middle. Add the butter in the middle, followed by the salt.
2. With your fingertips, work the ingredients until the mixture resembles coarse meal. Make a hole in the mixture again and pour the egg yolk in the centre. Gently work with your fingertips, incorporating the flour gradually, adding a little water. Add the remaining flour gradually until a ball forms. Work the dough, stretching and re-gathering it. Work until you obtain a homogeneous consistency. Make sure you do not work the dough too much as this would make it more breakable.
3. Refrigerate for at least 30minutes before rolling out.
For the short crust pastry
125g unsalted butter, diced
1 pinch of salt
1 egg yolk
For the filling
150g unsalted butter
150 granulated sugar
For the filling
4. Peel the apples and cut them in quarters. Remove the seeds and core with a knife.
5. In a tarte tatin dish or a regular pie pan, melt the butter. Evenly sprinkle the sugar all over the melted butter. Combine gently with a rubber spatula until fully incorporated. Make a brown caramel. Make sure not to let the caramel darken too much.
6. Arrange the apple quarters on the warm caramel starting from the centre, working your way around. Make sure they are displayed in a very tight pattern since they will reduce in size while baking. If you have some apples left, cut them in smaller pieces and arrange them on top. Add cinnamon.
7. Cook for 10 minutes on high heat.
8. Flour your kitchen worktop. Roll out the shortcrust pastry and give it a round shape with a slightly larger diameter than the pan.
9. Cover the apples with the pastry. Fold the edges inside the pan. Gently press on the pastry with your hands to make sure it sticks to the apples, without creating holes in it. With the tip of a knife, make a small hole in the centre. This will allow the steam to come out.
10. Bake at 180ºC, or until the pastry is completely cooked. The pastry is ready when the caramel starts to leak on the sides. Remove from the oven. Cover the pan with a large plate or serving dish. Hold the pan and plate together with a hand towel then flip with a quick movement. Lift the hot tarte tatin dish and serve.
Recipe: Freddie's own