Tuesday, 15 May 2018

Quinoa Burger with cauliflower and spinach

One of our most popular vegetarian dishes last year was the Quinoa Burger, It is so dam tasty you don't have to even be vegetarian to enjoy it. It's also dead easy to make and very versatile in terms of how you serve it. Here we present in on a nice French green bean base:



Ingredients 

200 gram white quinoa
200 gram cauliflower bouquets
Spinach chopped
2 cloves of garlic
4 eggs
200 gram fêta cheese
80 gram of oats
Salt and pepper

Method

Pour 1/2 litre of light salty water into a pan and add the quinoa, heat it and let it simmer for 15 minutes or till ready. Strain it and chill.
Put the cauliflower into food processor, chop it so it looks like rice.
Pour it into a bowl with the quinoa and the rest of the ingredients and mix it well,
 let it rest for 30 minutes.

Make 12 small frikadelle burgers and fry them in clarified butter till golden, 3-4 minutes.

Serving suggestion:
Serve on a bed of green beans.

Wednesday, 2 May 2018

A Wine Tasting Day


It's been a long time since we took the open top out for a spin. The weather has been far too wet and cold!  However  last Sunday  was our first day of beautiful warm sunshine this year and so all we needed was a good excuse to get out. What better excuse can one have but to head to a wine tasting!

A  wine tasting in our very own lovely local town of Dinan is not to be missed. The French do their wine tastings together with the  local food producers and so you get the best of both worlds. These small wine and food artisans offer products rarely seen in the big supermarkets so you get an opportunity to meet lovely people and  taste some extraordinary foods and wines.


Bringing the open top also means we can't go completely mad with the credit cards as the boot will only hold a few boxes at best!!


Our first wine tasting  was a local small producer Benoit Merias from Montlouis sur Loire. We tasted some great whites - La Loge 2014 semi sweet and a La Maisonettes dry more sweet 2015 which was full of flavour. Both wines had great taste and full bodied and would be a delight with fish or seafood.
www.benoitmerias.fr .



 Montlouis sur Loire is located just outside Tours about three hours drive from our cooking school.



We all love a good rosé on a fine sunny day and our next tasting with Philippe and Esméralda Laduguie did not disappoint. In fact it was bursting with taste. Philippe and Esméralda run a small vinyard called Domaine de Saint-Guilhem near Toulouse about 10 hours drive from the school. This was without doubt one of the best rosé wines we ever tasted and its nice to know they offer accommodation at their vinyard so we will be making tracks to their sunny rustic place very soon. www.domainesaintguilhem.com 



Rosé d'Emeraude - A fine rosé bursting with flavour with a full body.



We were also smitten by the dry white Vermentino grape wines (originally from Sardinia/Corsica) but now growing at the Domaine de Cantaussel near Siron in the Pays D'Oc about 8 hours drive from our school. Jean-Luc owns a small vinyard of around 10 ha on limestone soils which produce the intense fruity aroma and the unique  terroire of the region: www.cantaussel.fr.


Vermentino - a very rich dry white wine with lots of flavour  (citrus and wild fennel) 


Well very soon we reached our maximum storage space and had to call it a day! However what a wonderful day it was with the discovery of some excellent new wines too!!



Home to Kerrouet  to sample a few more of those delicious wines!

Wednesday, 25 April 2018

It's a dog's life at Kerrouet




Well spring has sprung at last and the garden is taking a lot of our time having been neglected for the past four months. It was a long cold wet winter. But now at last we have bright evenings and plenty of gardening to catch up on. However the point of this blog is to let you hear a message from me directly! So just clink on the link below:


Scoobeaudoo

Wednesday, 14 February 2018

Buckwheat Galettes



The buckwheat galette is probably the most famous dish in Brittany. In every town and market place 
you will see the biggest queue is the one of locals waiting to order their galette for lunch. Don’t hesitate to join the queue in the market as you will be offered a sausage and onion all rolled up in a delicious buckwheat pancake or galette as is commonly known in Brittany.

The most wonderful attribute of the galette is their versatility. Whilst delicious on their own, they are a great accompaniment to lots of additional ingredients. The local farmers simply added the galette totheir morning  bowl of buttermilk for a healthy nourishing meal.  The most popular galettes served in cafes will add cheese, ham, vegetables, seafood and even fish. Its a great empty the fridge dish and one can experiment with all the ingredients and herbs one has to hand. My favourite ingredient is simply grated roquefort cheese and spinach or simply with brockley as in the above photograph.

Galettes are relatively easy to make but I recommend you make the batter the night before and let it rest in the fridge.

INGREDIENTS

(For 8 galettes)

250g buckwheat flour
1 egg
1tsp coarse sea salt
100 ml milk
200 ml water
Butter for cooking the galette on the pan.
Your additional ingredients to add to the galette once made.


As I said its best to make the batter in advance. Its very simple and a great way to get kids into cooking. Sift the flour into a mixing bowl making a well in the centre. Add the egg and salt into the well with a wooden spoon gradually bringing in the flour into the mix. Mix the milk with water and add a little at a time as you mix the batter into a smooth paste like mayonnaise. Add the mix to a food processor and add more milk & water as necessary until you get the consistency of cream. In the old days, the traditional method was for women to use their arms together in a big cauldron working the batter for up to four hours until the right consistency was found. Thank God for Kenwood!

Leave the batter overnight to rest.

Next day, grease a large pan with butter and heat up to 110 degrees (gas mark 1/4). Stir the batter well and place one ladle of the batter in the centre of the pan quickly swirling the ladle around so you get an equal spread on the pan. Cook until the edges go brown and add your additional ingredients now if you wish. Make an envelope shape of the galette so it looks good and cover for a minute. Serve immediately.

With this dish, as so often, practice makes perfect!

Serve with a glass of lovely cider.

Saturday, 9 December 2017

A New Year Cooking Course


We are very excited to be launching the menu for our new year cooking course which starts on 28th December 2017. Whilst most of our one week cooking courses have their fair share of fun the New Year Course is set on a much more lavish scale. There are champagne receptions, late night partying and a whole host of special events scaled around a serious six days in the kitchen.

Poul is still working on the menu but here is a general schedule for the week:

 Thursday 28 December 2017

Arrival at Kerrouet House with a champagne reception and introductory dinner at 7pm

Friday 29 December
We start at 10am with introductions, course program, safety issues (use of knives etc). We discuss each daily menu before we start preparation and actual cooking.

Lunch
 Bread making  
Chicken stock making for the week
  Starter: Green Pea soup “Ninon”
Main: Salmon fish cakes on a garden salad with homemade Sauce Tartar
 Cheese: Selection of French cheeses
          
     
 Dinner
 Starter: Artichoke in a citrus soup
Main: Prawn stuffed Chicken leg with Sauce Basil 
Cream fraiche potato and roasted Jerusalem Artichokes
Cheese: Selection of French cheeses
 Dessert: Chocolate fondant with salted caramel ice-cream



Saturday 30 December 

Lunch 
Starter: Small tomato pizza Provençal
      Main: Chicken Salad with mushrooms & pancetta
Cheese: Selection of French cheeses

 Dinner
Starter:  Pan fried scallops and a Sauce Curry-Sauternes
Main: Duck breast with grapes and Pommes Anna
Cheese: Selection of French cheeses            
 Dessert: Creme Brûlée



Sunday 31 December

Lunch 
  Starter: Mussel soup with saffron
  Main: Mushroom Risotto
  Cheese: Selection[i] of French cheeses
    
 
New Year Dinner
Foie Gras terrine with a pear salad
 Lobster bisque
Apple sorbet
Main:Beef Wellington with a port wine sauce
Cheese: Selection of French cheeses
  Dessert: Almond & white chocolate gateau with liquorice


Monday 1 January 2018

Lunch
 Lunch is free.
Visit Dinan or Mont Saint Michel

Dinner
Starter: French onion soup
Main: “Frikadeller” meat balls with Braised endives gratin
Cheese: Selection of French cheeses
  Dessert: Chestnut cake




Tuesday 2 January 2018

              
Lunch  
Starter: Parmesan omelet
 Main:  Warm smoked fish on a salad with Chive Cream dressing
Cheese: Selection of French cheeses


Dinne                 
Starter: Pumpkin soup
  Main: fish from the marked
Cheese: Selection of French cheeses
Dessert: Tiramisu    

Wednesday 3 January Depart after breakfast,         






Sunday, 12 November 2017

Welcome to Brittany

The magazine Côtes d'Armor is distributed to every home in northern Brittany. Therefore it is very nice that we get a mention on page 26!! Here is a link : http://cotesdarmor.fr/fileadmin/user_upload/magazines/2017/Mag160.pdf

Thursday, 26 October 2017

A visit to the Island of Flowers

The Ile de Bréhat just ten minutes from the beautiful coast of Brittany near Paimpol is about an hour's drive from our cooking school. If you time the ferries right you can be walking along medieval traffic free lanes amongst beautiful flowers and delightful  beaches within a few minutes walk of arrival! 

This is an extraordinary island of flowers with breathtaking coastal scenery. The pink rock formations alone are absolutely amazing but the whole character, fauna and flora are exceptional. It is fortunate that most people have never heard of the place and given the beauty of mainland and coastal Brittany, there are plenty of other places for the tourist to visit. Cars are not allowed on the island and so it is only those with a love for flowers and birds and rare landscape beauty who will give up their car and walk to and from the little harbour to another world. Here are some photographs I took earlier today:


About to depart to another world.




Chef Poul