Simple French Cuisine for Australians
It’s Easter Saturday and I plans to make a tasty lunch for Olivier, whom I expect will be allowed day leave from hospital today.
However, this delightful April Indian summer means I must water our new garden plantings first before the heat of another day wilts them. I have planted pansies around the garden borders because I find their happy colourful faces lift my spirits and I have plant my mother’s favourite rose – a pretty rosebud pink Cecil Brunner – outside my study.
However, the important morning task is to cook a tasty lunch to be ready when we arrive home at lunchtime.
Many years ago I heard French chef Gabriel Gate speak on French cuisine and I remember he said one sure way to gain confidence in the kitchen is to choose a recipe and then make it three or four times and experiment with it before claiming it as a favourite.
I never did, of course, but in our move into our new Belair home, I found the long-forgotten recipe book I bought at the time – Gabriel Gate’s French Cuisine for Australians – and although it is dated compared with the grand cookbook genre of today, I chose one of his recipes, Chicken Casserole cote d’Azur. I am delighted to find I have all the ingredients. It was a special cookbook because it was the first written by a French chef specially for Australians.
While the casserole simmers, I shower and prepare myself and by the time I am ready, the dish is cooked, filling the kitchen with a delicious Mediterranean aroma.
After all these preparations, I am disappointed when the doctor says Oli must remain in hospital today, but can have leave pass for tomorrow, Easter Sunday.
CHICKEN CASSEROLE COTE D’AZUR: (Casserole de Poulet Cote d’Azur)
INGREDIENTS:
1 chicken weighing about 1.6 kgs, cut into pieces.
1 Zucchini,
½ of a Brown onion, a capsicum and small eggplant,
200 g. tomatoes,
2 cloves garlic and bouquet garni,
1 tbsp olive oil,
100g black olives, stoned.
Salt, freshly ground black pepper.
METHOD: Brown chicken pieces in a hot, well oiled saucepan.
Cut all the washed vegetables into small squares, remembering to remove seeds from capsicum.
When chicken pieces are browned, add the sliced onion pieces and sauté for a minute. Add choppedgarlic, sauté a few seconds and add all the other vegetables. Season with salt and pepper, add the bouquet garni and cover the saucepan to cook gently for 20 minutes.
Add the olives for the final 10 minutes and taste beforfe adding more seasoning.
So simple, I am sure this is one recipe of Gabriel’s the I will try again and again.





Those words of wisdom by Regina Brent when she turned 90, currently on the Internet are comforting as I mull over the worsening situation with husband Olivier’s cancer.