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Maison Bleue Chef Patron Pascal Canevet cooks live on Instagram ...

MAISON BLEUE CHEF PATRON PASCAL CANEVET COOKS LIVE ON INSTAGRAM

Let’s cook with Pascal Local Bury St Edmunds French modern restaurant, Maison Bleue has found a new way to keep customers happy with live cooking demonstrations on Instagram during the lockdown. ‘Let’s cook with Pascal’ is live every Friday evening at 6pm on the Maison Bleue Instagram profile @maisonbleuesuffolk.

The idea came when Pascal was chatting with friends over facetime, cooking dinner. “ We are always chatting with friends and family, sharing recipes and ideas and it was an easy transition. We had a trial run with our friend Penny White, cooking and preparing locally grown asparagus. It was great fun and worked so well we decided to make it a weekly event”

Every Friday Pascal will cook, step by step, a recipe shared on social media, allowing followers to cook along with him and ask questions. This week his guest cook will be Charlotte Smith-Jarvis, Food & Drink Editor of The East Anglian Daily Times. Charlotte will follow Pascals instructions and cook in her kitchen at home.

Join Pascal in his home kitchen this Friday 24 April 2020 LIVE on Instagram and prepare a delicious, chicken and pasta recipe you can cook along with him at home. #cookwithpascal

This week’s dish:

Chicken breast marinated with lime, ginger, and chilli served with penne pasta and pesto.

Serves 2:

INGREDIENTS:

• 2 chickens breast - skin on

• 1 lime

• 10 gr of peeled ginger

• 20ml of soya sauce

• 120 gr of Penne pasta - Fresh if possible

• 1 bunch of basil

• 100ml of olive oil

• 50 gr of parmesan

• 30 gr of pine kernel

• 1 peel garlic clove

• 50 gr of butter

EQUIPMENT:

• 1 hand blender

•1 bowl

• 1 wooden spoon

• oven ready at 150oc

• 1 chopping board

• 1 knife

• 1 oven dish

• 1 fry pan

• 1 spatula

• 1 grater

• 1 sauce pan with boiling water for the penne • 1 sieve to drain the pasta

• Salt

• Pepper

Chef Patron Pascal Canevet said, “We are absolutely delighted to have such great feedback and look forward to welcoming you to our home kitchen on Friday.”