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October 21, 2017 welcome [member login]

How to Book Classes

Registration can be made
by email – accoutrement@bigpond.com
by post, 611 Military Road, Mosman 2088,
by phone 02 9969 4911
by fax 02 9969 7929
or in person.

Book Now – Pay Later

If you book more than any four classes, pay 50% deposit now and final payment will be due one week prior to each class.

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If you book more than six classes, you may bring a friend to one of the classes as my guest. This class must be selected when you book.

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What would you like us to do? Which chefs would you like to hear from? Email us your suggestions at accoutrement@bigpond.com

Barbecue 

Stéphane Reynaud

The latest cookbook from French chef Stéphane Reynaud tackles the barbecue and who better
to fire up the grill than the man who is an expert on meat and the author of international
bestsellers Pork & Sons, Ripailles and Rôtis.
Stéphane Reynaud’s Barbecue is a celebration of all things grilled, seared and baked. With over
150 irresistible recipes including tender cutlets, succulent roasts and ribs, as well as a selection
of accompaniments, from minted grilled vegetables to a decadent baked camembert, there’s a
recipe for every barbecue get-together. Written in his well known eccentric style, Stéphane never
fails to entertain and his passion for barbecuing is highly contagious.
Stéphane Reynaud is chef and owner of Restaurant Villa9trois in Montreuil, just outside Paris. His
book Pork & Sons won the 2005 Grand Prix de la Gastronomie Française.
Photography: Marie-Pierre Morel

Stéphane Reynaud's Barbecue published by Murdoch Books RRP $49.99

Check HARBOURView MAGAZINE for more recipes from Accoutrement every month.

King Prawns and Spring Vegetables

King Prawns and Spring Vegetables

King Prawns and Spring Vegetables

Serves 6


18 beautiful king prawns
150g snow peas
150g green beans
12 spears of green asparagus
6 baby carrots
150g podded broad beans
15g (1 tablespoon) butter
salt and pepper

Marinade:

2 garlic cloves
juice of one lemon
3 tablespoons soy sauce
1 tablespoon pastis (aniseed
flavoured liqueur)

Peel and devein the prawns.
For the marinade, peel and crush the garlic, mix with the lemon juice, soy sauce and pastis. Drizzle the prawns with this marinade. Reserve a little for deglazing.
Poach all the vegetables in boiling water and refresh them immediately. Melt the butter on the hotplate, add all of the vegetables, cook them 5 minutes and deglaze with the reserved prawn marinade.
Barbecue the prawns 2 minutes each side. Serve immediately with the vegetables.
Preparation time 20 minutes. Cooking time 5 minutes over high heat on the hotplate.

Cajun-style Chicken

Cajun Style Chicken

Cajun-style Chicken

Serves 6


1 beautiful free-range chicken
1 small soft cheese (such as Boursin or cream cheese flavoured with herbs and garlic)

Marinade:
8 garlic cloves
2 tablespoons ground piment d’Espelette (or hot paprika)
2 tablespoons herbes de Provençe (usually marjoram, oregano, rosemary, thyme)
2 tablespoons paprika
4 tablespoons olive oil
juice of one lemon
salt and pepper

For the marinade, peel and slice the garlic. Combine with the piment d’Espelette, herbes de Provençe, paprika, olive oil and lemon juice, season.
Combine the Boursin cheese with 2 spoonfuls of this marinade and place inside the chicken. Massage the chicken with the rest of the marinade, rubbing it in well. Keep in the refrigerator for 24 hours.
Cook the chicken over gentle heat, covered, for 1 hour, turning it from time to time.
Cut up the chicken and dress it with the cheese that has melted during cooking.
Preparation time 20 minutes. Marinating time 24 hours.
Cooking time 1 hour over gentle heat, covered.

Apricot and Rosemary Skewers 

Apricot and Rosemary Skewers

Apricot and Rosemary Skewers

Serves 6

18 apricots
12 stalks of rosemary

Orange syrup:
3 tablespoons honey
juice of 1 orange
50g demi-sel (lightly salted) butter
100ml (approx ½ cup) peach liqueur

Cut the apricots in two, spear them on the stalks of rosemary, making them overlap.
For the syrup, combine the honey with the orange juice, reduce in a saucepan, add the butter and the peach liqueur, reduce again: the texture should be syrupy.
Cook the apricot skewers over high heat for 5 minutes.
Serve immediately, coated with syrup.
Preparation time 15 minutes. Cooking time 5 minutes over high heat.