Autumn Cooking Course 2010

It has been raining since October 1st and so we have started our autumn cooking courses! Students start today and the week of cooking is as follows!


Monday

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

Lunch
Chicken stock making for the week
Starter: Small tomato pizza
Main: Salmon fish cakes on a garden salad with homemade sauce remoulade
Cheese: Selection of French cheeses

Dinner
Starter: Artichoke in a citrus soup
Main: Langoustine stuffed chicken leg with a basil sauce
Crème fraiche potatoes and rosemary roasted carrots
Cheese: Selection of French cheeses
Dessert: Panna Cotta with fresh fruits

Tuesday
Starter: Spiced Pumpkin soup
Main: Turkey breast marinated in soya, ginger and chili
served on wok fried vegetable
Cheese: Selection of French cheeses

Dinner
Starter: Grilled scallops with endive soup and chives
Main: Roast Duck breast with an apple sauce , orange mash potatoes
Cheese: Selection of French cheeses
Dessert Lemon Cake with creme fraiche dressing

Wednesday

Lunch
Starter: Salad with Gizzard and orange
Main: Warm smoked fish on a salad with a chive dressing
Cheese: Selection of French cheeses

Dinner
Starter: Grilled Langoustines with garlic butter & celery remoulade
Main: “Frikadeller” Danish styled meat balls with potato salad and cucumber salad
Cheese: Selection of French cheeses
Dessert: Apple gratin with cinnamon ice cream
Thursday

Lunch
Visit to local food market where we will eat as well

Dinner
Starter: Mushroom risotto
Main: Pan fried skate wing with lemon, capers, parsley & new potatoes
Cheese: Selection of French cheeses
Dessert: Poached pear in vanilla with a sabayon sauce and raspberries

Friday

Lunch
Starter: Mussel soup with saffron
Main: Caesar Salad
Cheese: Selection of French cheese

Dinner
Starter: Lobster bisque
Main: Slow roasted leg of lamb with oven baked vegetables
Cheese: Camembert baked in puff pastry with mustard and dill
Dessert: Tiamisu