Suffolk Foodies Join Top Chef At Home ...
SUFFOLK FOODIES JOIN TOP CHEF AT HOME
Let’s cook with Pascal LIVE on Instagram Fridays 6pm
Local Bury St Edmunds Pascal Canevet, chef patron of Maison Bleue, is keeping in touch with his customers by inviting keen cooks and foodies to join his live cooking demonstration ‘Let’s cook with Pascal’ every Friday evening at 6pm on the Maison Bleue Instagram profile (@maisonbleuesuffolk).
The event has proved hugely successful with hundreds of viewers and an overwhelming response.
“We wanted to promote and support local suppliers and producers whilst having fun. We’ve really enjoyed sharing our home kitchen with viewers and it’s so nice to keep in contact with everyone.” Said Karine Canevet.
Karine is the videographer and occasionally makes an appearance whilst responding to viewers questions as they roll in.
Recipes are posted on Maison Bleue’ Facebook and Instagram pages earlier in the week, with supplier’s details hi-lighted during the step-by-step live cooking demonstration every Friday.
This week his guest cooks will be Nigel Birrell and his wife Sue. Nigel is a supporter of local independent business, recently setting up the hugely popular BSE 2020 Save our cafes, bars, pubs and restaurant’s Facebook group. Nigel and Sue will follow Pascals instructions and cook in their kitchen at home.
“We’re regulars at award-winning Maison Bleue and are delighted to join Pascal on Friday. I set up the Facebook Group, BSE 2020 Save our cafes, bars, pubs and restaurant’s, to help local independents survive this crisis and keep the Bury St Edmunds that we all love thriving” commented Nigel Birrell.
Join Pascal in his home kitchen this Friday 8 May 2020 6pm LIVE on Instagram and prepare a delicious seasonal recipe you can cook along with him at home. #cookwithpascal
This week’s dish: Pork filet stuffed with parma ham and mozzarella with white wine and mustard sauce, pan-fried baby-gem lettuce
• 1 tenderloin of pork
• 1 buffalo mozzarella
• 2 slices of Parma ham
• 100ml of dry withe wine
• 100 gr of salted butter
• 100 ml of chicken stock
• 1 teaspoon of Dijon mustard or grain mustard or English mustard
• 1 baby gem lettuce
• 1 shallot
• Olive oil
• Salt & Pepper
YOU WILL NEED
A frying pan, knife, chopping board, 1 roasting tray, saucepan , sieve, wooden spoon, whisk, Butcher’s string and aluminum foil.
*Local suppliers Nethergate Wines, Dingly Dell Farm Pork and Olive Olive, feature this week.