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Stephane Reynaud cooks from his new book 'Rotis'

Friday, 27 November 2009

This book is all about the roasts. Pot-roasted or oven-roasted, Rotis turns up the heat on cooking a butcher shop window's worth of meat. There's a roast for every day - Monday's beef, Wednesday's poultry, Friday's, you guessed it, fish and Sunday, well, that's leftover night. Stephane also includes a clever and diverse selection of vegetable dishes - perfect accompaniments to the main event.

Stéphane Reynaud

Stéphane Reynaud comes from the ArdŠche plateau in France, where his grandfather was the village butcher. Stephane attended his first pig killing at the age of seven! Brought up on the traditions of French cooking, Reynaud is now the owner of Villa 9 Trois in Montreuil, a highly-regarded restaurant that specializes in pork. He lives near Paris his wife and three children - He is also the author of the acclaimed Phaidon cookbook Pork And Sons (2007) and Ripailles.

Roast Chicken with anchovies and rosemary

. 1 large free range chicken
. 12 anchovies in oil, halved
. 12 garlic cloves halved
. 2 branches rosemary, broken into small sprigs
. 1 small bunch tarragon, leaves only
. 3 french shallots, peeled and chopped
. 3 tablespoons crème fraiche
. 2 tablespoons olive oil

1. Prepare the chicken the day before. Use the pointed end of a knife to pierce the chicken in several places. Then insert the anchovy, garlic clove and rosemary sprig in each opening. Cover with plastic wrap and place in refrigerator over night.
2. The next day, combine the tarragon leaves, shallot and crème fraiche in a bowl and mix through well. Remove the chicken from the refrigerator and stuff the chicken with the tarragon mixture.

Preheat the oven to 180C (350 °F/Gas 4)

Tie the chicken
1. Take a chicken, a good knife and some kitchen string. Remove the innards of the chicken and set it down so the breast is facing you.
2. Tie the string around the neck skin and the wings, then tuck these underneath the chicken.
3. Pass the string over the breast, slip it under the thighs and wrap it around the end of the drumsticks. Take the string back to the upper wings.
4. Wrap the string around the wings several times, pull the string tight, then tie a knot.
5. Then put it in a flameproof roasting tin. Drizzle the olive oil over the chicken, then roast for 1 hour and 30 minutes in the oven.
6. Carve the chicken into portions and serve with the stuffing
7. At this stage Stephane will give a clear demo on how to carve the chicken in order to get every last scrap of the meat from it.

Roast Spare Ribs with toasted garlic

. 1.25 kg (2lb 12 oz) pork ribs
. 8 garlic cloves, chopped
. 2 french shallots, peeled and chopped
. 100g (3 ½ 0z) peanuts, chopped
. 1 bunch coriander(cilantro), finely chopped
. 80g (2¾ oz) tomato sauce(ketchup)
. 150ml (5 fl oz) soy sauce
. 100 ml(3½ fl oz) olive oil
. 3 onions, peeles and halved
. 2 leeks, halved
. 1 celery stalk, halved
. 1 bouquet garni

1. Combine the garlic, shallot, peanut and coriander with the tomato sauce, soy sauce and olive oil and mix well into a marinade.
2. Put the onion, leek and celery into a large pot of water and allow to simmer over a low heat.
3. Add the bouquet garni, then immerse the ribs and simmer for 30 minutes over medium -low heat, skimming regularly.
4. Transfer the ribs to a flameproof roasting tin. Cover them with the marinade so that they are well coated, then roast the ribs in the oven for about 15 minutes, making sure the meat is well blasted with the marinade.
5. The ribs should have a glazed appearance and the meat should come away from the bones.

Kiffler Potatoes with herbs

1. Thoroughly wash 1 kg of kipler potatoes, then rub clean with a dish cloth. Cut the potatoes in half.
2. Chop 1 bunch of chives.
3. Heat 50g of butter in a large frying pan. Add the potato and brown over medium high heat.
4. Reduce the heat to low and continue to cook for 20 minutes.
5. Add the chives at the end of cooking and season with fine sea salt.

Prices/Stockists/Relevant Information

Rotis book costs £17.99