French Cooking School

The French Show London 2012

2012-01-17T10:34:00.000-08:00

Well we survived the French Show and London too. It was a hectic few days but very rewarding on so many different levels. We met hundreds of lovely people all doing just what we are doing - following their dreams and making their business in France work. There were numerous estate agents selling French property and these were surprisingly very busy (what recession?) with lots of interest from well heeled visitors. The English still love France according to Owen Coke (A Place in Brittany) who was exhibiting at the show. This was reiterated by Frederick Bonneau (Manoir de la Vigniere) who was kept very busy dealing with a constant queue of enthusiastic visitors. It was also nice to see three other cooking schools (including Isabelle Mellinger - Spoontrip) exhibit their programmes. We were impressed by the number of people who expressed interest in our courses. Things are definitely busier than ever this year and we are already taking bookings for summer 2013! We had the pleasure of meeting the acclaimed musician, Frederick La Verde, who enthralled everyone with his performances playing his extraordinary mobile piano! We were also delighted to meet Rudolf Junginger of Art de Brique who has some wonderful architectural designs for your new home in France!

We were also introduced to French Radio London. This is London’s first terrestrial French language radio station, broadcasting 24/7 on DAB, on the Internet and on their iPhone App. Created to serve London’s 400,000 French residents, they not only air internationally renowned French titles, but believe that their mission is to discover new talent in French music and bring new French sounds to the UK.VIVE LA FRANCE!

French Dining School (London)

We also checked out our winter cooking school, French Dining School (London) located right in the heart of central London. Just a few minutes walk from Berkeley Square in Mayfair, this school will soon provide additional courses in French cuisine for all our cooking students from December to March each year.

Another enjoyable aspect of London life is car spotting and we simply could not resist falling in love with this little beauty!

Gastronomy of the Basques - Leche Frita

2011-12-23T03:56:00.000-08:00

"Bar Asador"

One of the advantages of running a summer cooking school is the opportunity it allows to explore other gastronomic cultures and cuisines when the school is closed for the winter. This November we took off in the car heading south towards the Basque country. From Brittany that is only 8 hours drive or 776k. As usual we took the country roads as we were in no hurry and we enjoy exploring the route just as much as arriving at our destination!

This route took us through some exciting areas including the Loire, Bordeaux, Cognac, La Rochelle, Biarritz and Bayonne. There are lots of wonderful places to explore in all these areas and we could easily have spent a week in any one of them but it was November and we cruised south towards the sun along with our coffee flask and Poul's delicious home smoked ham sandwiches which were prepared earlier in the morning as part of our empty the fridge routine before leaving!

We arrived at St. Sebastian, or Donostia as the city is called by the locals, at 7pm and found no trouble checking into our hotel (Hotel Europa, 52 Calle De San Martin www.hotelhusaeuropa.com) where a charming receptionist called Helen was on hand to look after our every need. Our car was quickly parked up in the car park by the hotel staff and once our bags were safely deposited in our rooms, we were advised of the best places to go for a drink and a meal all within 5 minutes walk from our hotel!

We headed direct to the beach and within minutes found ourselves marveling at a beautiful bay with a grand promenade all lit up by exquisite old street lamps.
In northern cities it is rare to see people out simply walking in the evening! Fear of crime, cold, noise or just lack of walking space are all to blame. However in Donostia, it seemed everyone, babies, young couples,singles, groups, older couples , grandparents and great grandparents were all out walking and talking along the seaside and enjoying their evening stroll. The sound of the waves could be heard crashing in on the shore which added to the magical scene. It was hard to believe we were in a city of almost 200,000 people given the sheer splendor and size of the bay. It was not until daybreak however that the extraordinary beauty of the natural cove really became apparent.I was minded of Sydney Harbour.

In fact Donostia far surpasses Sydney with its natural beauty and historical and architectural heritage. Just climb up the old castle fortress which overlooks the city and bay to see without doubt one of the best views in the world! It's no surprise the Basques have always called this place their spiritual home! They were here well before the Spanish and Catalans came to Spain and well before the French came to France!They have no intention of leaving! The place is a bustling economic and cultural success with enormous civic pride. The city is clean and without graffiti which adorns the walls of most European cities. The success is apparent in the streets where ordinary citizens appear well heeled, the shops and restaurants are busy and most of all in the sophistication and confidence of its renowned gastronomic culture. Walk into any bar like "Bar Asador" as we did and see for yourself. Prepare to be very impressed.

The Basque word for tapas is pintxos and it is generally accepted that the Basques have the upper hand when it comes to Spanish culinary matters. The sheer variety of dishes is amazing and we spent most days and evenings trying out various mouth watering samples of delightful combinations ranging from simple open sandwiches of serrano hams, wild mushrooms, numerous pepper dishes, manchego cheeses, hot seafood and fish dishes prepared on request. We tried eels with red peppers, green peppers with anchovies and an unusual dish of fried milk called Leche Frita which is so delicious and unknown generally we just had to photograph it and research the recipe which is given below:

To make Leche Frita you will need for 4-6 people:

6 eggs
60 gr. cornstarch
60 gr. flour
120 gr. sugar
1 teaspoon vanilla extract
1 / 2 l. milk
1 teaspoon ground cinnamon
100 gr. icing sugar (powdered sugar)
1 knob of butter

Method:

Put milk in a saucepan to boil.In another saucepan, put the beaten eggs, sugar and vanilla. Then add the flour and cornstarch in saucepan second and stir until well blended. Then add the milk bring slowly to boil, stirring constantly, cook for five minutes. The cream should be very thick, if not, add more cornstarch, diluted in milk and added gradually until it reaches the proper thickness.

Pass the cream through a strainer to keep large lumps from forming.

Put a frying pan on heat with enough oil.

The portions are passed in flour and egg, are coated well on both sides and fry in the pan.

When browned, served in a source sprinkled with powdered sugar and cinnamon.

For effect why not add a good liquor and serve as flambé.

Traditional Christmas Pudding

2011-12-18T13:00:00.000-08:00

It's not a very well know fact that King George 1 of Great Britain and Ireland was known as "The Pudding King"! At precisely six o'clock on December 25th 1714, his first Christmas in England, he sat down to a pudding made with the following ingredients!

For 3 puddings

680g finely shredded suet
453g eggs weighed in their shells
453g each of dried plums, stoned and halved; mixed peel, cut in long strips; small raisins, sultanas, currants, sifted flour;sugar and brown crumbs
1 tsp mixed spice
Half nutmeg grated
2 tsp salt
0.28 litres new fresh milk
Juice of 1 lemon
Large glass of brandy

Method

Mix all the dry ingredients, moisten with eggs, beaten to a froth; add the milk, lemon juice and brandy Stand for at least 12 hours in a cool place. Turn into buttered moulds. Boil for 8 hours at first then for 2 hours before serving. I understand that King George enjoyed this pudding so much he insisted it was made for every Chriatmas and so became a culinary tradition at Sandringham!

Salmon & Scallops with Roasted Sweet Potatoes

2011-10-29T10:11:00.000-07:00

This is a very simple dish to prepare and surprisingly good with the lime juice infusion on top of the roasted sliced potatoes.

Serves 2. Preparation time 25 minutes.

Ingredients:
1 large sweet potato (¾ lb), peeled and sliced
crosswise ½ inch thick
6 oz salmon fillet skinned
6 oz sea scallops
3 Tbsp fresh lime juice,
2/3 cup thinly sliced red onion
1 Tbsp extra-virgin olive oil
1 celery rib, thinly sliced crosswise
1 fresh chilli, finely chopped
½ cup fresh cream or crème fraiche
½ cup coarsely chopped coriander

Method

Place a baking sheet in the middle of the oven and preheat to 450°F. Arrange sweet potato slices in 1 layer on hot baking sheet and roast until tender and lightly browned, 20 to 25 minutes. Divide between 2 plates and keep warm, loosely covered with foil.
While potato roasts, cut salmon and scallops into ¾-inch pieces, toss with 1 Tbsp lime juice and ¼ tsp pepper. Cook onion in oil in a 10-inch heavy skillet over medium heat, stirring occasionally, until pale golden, about 3 minutes. Add celery and chilli and cook, stirring occasionally, until celery just begins to soften, about 2 minutes.

Add cream and bring just to the boil, then add seafood (with juice) and simmer until just cooked through and cream is slightly thickened, about 5 minutes. Stir in remaining 2 Tbsp lime juice and ¼ tsp salt.

Place the salmon and scallops on top of the roasted potato slices. Sprinkle with coriander and serve immediately with a nice crisp glass of white wine.

Oysters, Scallops, Coet de Boeuf and Rugby

2011-10-24T06:39:00.000-07:00

The world rugby final between France and New Zealand yesterday allowed us the unique opportunity to enjoy the game with our French friends, Fabrice , Nelly, Bruno and Philip. The exclusive and rather secret private members bar in Yffiniac was open early that day (well 10am on Sunday morning is rather early for me) and so we kicked off with a very enjoyable black coffee expresso just as the game commenced! Within minutes the All Blacks were in the lead. I assumed the French would be thrashed by New Zealand as everyone had been saying it was luck that had got them to the final (Wales should have been there instead)! I must confess to being very impressed with the way France managed to control and continually push the All Blacks right through to the end of the game. Yes the All Blacks won but it was a very close call and France came very near to running away with the tiny Webb Ellis trophy cup!

There was nothing small about the oysters we enjoyed at half time! In fact they were the largest oysters I have ever eaten! Fabrice had purchased them earlier that morning. They were Paimpol oysters from further up along the west Brittany coast. The oysters were served with bread and butter and a classic cool Muscadet wine. All absolutely delicious. What a civilised way to enjoy a game of rugby I thought!

The game may have ended but the gourmet meal was just beginning. A bbq (still possible in Brittany in October) was quickly set up as we enjoyed a tasty Jura whiskey. I learned a wonderful trick for getting the BBQ alight. No need to mess about with fire lighters or nasty chemicals. Just place some paper inside the charcoal, pour some sunflower oil over the paper and light with a match. Voila a bbq is quickly alight and hardly any smoke either. So simple I wondered why I had never thought of doing it myself!

We were called to the table where a nice bottle of Rully awaited us along with a dish which is very popular in Brittany. Coquilles St-Jacques à la nage.

I just love scallops but had never had Coquilles St-Jacques à la nage before! The scallops were served swimming in a delicious creamy soup the recipe of which is given below. It was marvellously impressive; the texture of the scallops were just right firm with a powerful bite combined with the mouth watering sea tangy taste of the soup.

The cote de boeuf was initially grilled first for a few minutes on all sides to seal in the juices and then placed upon the bbq where it sat until it was done.

We like our beef on the bleu side and it was set aside to rest for five minutes before being carved and brought to the table. The beef was served with a delicious golden potato gratin and a classic French mustard. A slight sprinkle of sea salt from Guerande was the only touch required to make this a perfect dish for a Sunday Roast Rugby World Cup Special!

Anyone who knows Fabrice will know he takes his wine very seriously. We were served a delicious Santenay 1er Cru 2000 with the Cote de boeuf followed by a rare bottle of Saint Sardos (Pech de Boisgrand) 1995 with the cheese board. We finished with a delicious light chocolate mouse accompanied with a home made apple crumble, light too with a lovely crisp edge and not too sweet.

Coffee with vintage armagnac completed our meal and with the sun still shining we decided it was time to take a stroll and walk off some of those calories - how nice to be beside the seaside and so off we went along the old railway line which is now appropriately called Promenade Harel de la Noë after the engineer who designed all the bridges along the route.

Recipe pour Coquilles St-Jacques à la nage:

2,5 kg de coquilles Saint-Jacques entières (soit 600 g sans les coquilles)
2 citrons
1 orange
1 branche d'estragon
bouquet garni
1 tête d'ail
300 g de blancs de poireau coupés en petits tronçons
250 g de carottes coupées en fines rondelles
1,5 litre d'eau
sel et poivre en grains
poivre de cayenne

Résumé :
Une part de cette recette apporte : 167 kcal, 25 g de protéines, 1 g de lipides, 13.5 g de glucides, 2.5 mg de fer.
Préparation
pour Coquilles St-Jacques à la nage

Ouvrir les coquilles, détachez la chair et lavez les noix à l'eau courante. Séparez les blancs et les coraux des barbes qui les entourent.

Préparez un bouillon de légumes :

Mettez les barbes dans une casserole avec 1 litre d'eau et le jus d'1 demi citron. Faites bouillir 10 min et filtrez le jus.

Remettez-le dans une casserole et ajoutez les morceaux de poireaux, de carottes, 2 à 3 rondelles de citron, 2 à 3 rondelles d'orange, les grains de poivre, le poivre de Cayenne, le sel, l'estragon, le bouquet garni et la tête d'ail entière. Laissez frémir à couvert pendant 25 min.

Faites pocher dans ce bouillon les noix de St-Jacques, 10 min avant de servir. Otez du bouillon la branche d'estragon, le bouquet garni et la tête d'ail. Servez les coquilles très chaudes, dans la nage avec les légumes.

Chasing Hares and Medieval Ovens

2011-10-20T09:15:00.000-07:00

Brittany is full of little secrets just waiting to be explored. It is easy to drive through these tiny villages and miss the historical gems right there on your doorstep. I know the beautiful 8th century church (of St Gall) at Langast (my brother got married there and my dad played the organ). It is the third oldest church in France and well worth a visit. Go in the morning and enjoy a very reasonable priced lunch in the adjacent restaurant belonging to Yann (how can he do a three course lunch for 11 euros?!). Then continue your journey along the pleasant route of the D76 in the direction of Plouguenast (incidentially the first town in France to be lit by electricity!), you will pass the little village of Le Vieux Bourg. By all means enjoy the unusual and revamped 12th century church right in the centre of the village but don't forget to seek out the medieval stone oven just opposite.

If you are lucky like we were yesterday, you will see this oven in use and I can verify the bread is absolutely as real bread should be - with just the right texture, the taste, the smell is just wonderful. You can eat this bread alone nothing else is required! The flour is milled by millstone and is so different to the touch. To find the watermill which is still in use today, simply follow the route of the hares! You will need some knowledge of the local dialect, Gallo, which is still spoken around here to ascertain which road to take off the D76. So drive slowly as you leave Le Vieux Bourg and watch out for the signs to Goutte es Lievre literally meaning "hare sighting place" and follow the lovely road down to the river and the 13th century moulin which still has a working watermill.

What is more you can in this place at the right time actually take part in original communal bread making exercises! Yes large troughs of flour and water are kneaded into dough by numerous busy hands some tiny and some not so little but all relishing these ancient practices and singing the traditional songs which go along so well with such life enforcing embraces.

So thank you Jean Paul and Theo for some lovely loaves and a wonderful insight into bread making in ancient Brittany. If you would like to get involved in making your own bread in the traditional manner you can find more info from Jean Paul on Tel 0671619655 or email amindupain@wanadoo.fr

Beef Wellington

2011-10-15T08:47:00.000-07:00

One of the last cooking classes this year saw us cook a Beef Wellington dish otherwise known here in France as Boeuf en Croute. It is rare to see this 1960's dish served in restaurants today which is surprising given how delicious it is. It was a nice main dish to complete a full week of cooking and all our students thoroughly enjoyed themselves in the process. People assume Beef Wellington is an English dish but apparently it has more to do with New Zealand than the UK having been developed there in 1966!

Here is the recipe:

1 Kg of beef tenderloin
1/2 Kg of puff pastry
1/2 Kg of mushrooms
Mustard- in France Dijon in Uk English Mustard
12 slices of Prosciutto
Olive oil
Salt and Pepper
2 Eggs
Method

Your beef tenderloin should be of the same thickness as your dish; season it with salt and pepper and seal it on a hot pan in olive oil. Brush it with mustard and allow to cool for 5 minutes.
Blend the mushroom in a food processor and then season and fry on a hot pan to remove water content.
Take cling film and open out on table. Line the base of the cling film with slices of parma ham and add the
mushrooms on top. Add the beef in the middle and roll all up and place in fridge for 20 minutes.
Prepare the puff pastry by rolling it out on floured surface and brush with two eggs whisked previously.
Take your beef from the fridge and remove cling film. Place beef on top of puff pastry and roll up and seal it
with the egg mix. Brush again with remaining egg and bake in oven at 220 degrees for 20 minutes. Serve with port wine sauce and seasonal vegetables.

Wine
Serve with a nice full bodied red wine.

Modern European Cuisine

2011-10-10T13:49:00.001-07:00

One is often asked what the definition of modern european cusine is. This is not surprising with the pace of change in the gastronomic world and the move from formal to informal dining and local sourcing of food products. The fundamental essence of Modern European cooking is really more about themes and associations than with hard and fast rules.
Europe forms one of the greatest culinary canvases in the world, so Modern European cuisine is one that experiments with techniques and ideas from many different countries. Unsurprisingly it is therefore very tempting.
Whilst traditionally chefs would be affiliated with one particular style of cooking and stick to it, Modern European food has seen a marked shift towards a more relaxed and less specific attitude to ingredient selection and preparation.
The adoption of Mediterranean style cooking, involving lots of grilling, roasting, olive oil, garlic and fresh herbs is probably the most obvious characteristic of Modern European food. However, any attempt to define it further will always be met with exceptions such is the fluidity of Modern European cuisine.
Classic examples of Modern European food include bread and butter pudding made from panettone, gravadlax and potato roast, chicken liver mousse with red onion marmalade and wild mushroom tempura.
These dishes illustrate that by experimenting and mixing different styles of cooking from different countries a new and worthy cuisine is created.

Grilled Venison with Figs and Pears

2011-10-10T12:37:00.000-07:00

As the evenings draw in and the temperature drops there is a natural tendency to look at those dishes which warm the hearth of the kitchen as well as the cockles of the heart. Here is a dish which does both and with pears and figs in season there is no better time to do so!

To serve 6 you will need:

900g venison from the leg or 6 venison fillets 150g each
3 onions chopped
a little olive oil
6 fresh or dried figs (diced and peeled)
3 large pears, (peeled,seeded and finely diced)
1 dl balsamic vinegar
3 dl red wine
salt & pepper
For the sauce:
1 dl balsamic vinegar
1.5dl Crème de Mure (Blackberry)

Method
Sauté the onions in oil for 3 minutes then adding figs and pears for 3 minutes more. Add the vinegar and reduce completely. Add red wine and reduce again completely. Season with salt and pepper.
For the sauce simply boil balsamic vinegar and crème de mure to a syrup. Keep warm.
Turn the venison in a little olive oil and season. Fry briefly on a very hot frying pan. Arrange on hot plates with the onion and fruit serving the warm sauce on top.

A good strong red wine goes well with this dish particularly my favourite Brunello di Montalcino.

Paris pour la weekend?

2011-10-08T08:44:00.000-07:00

One of the nice things about living in France is Paris! I think it has to be the most beautiful city in Europe (outside Scandanavia - I love Copenhagen and Stockholm too!). However it can be diffcult in Paris to find that unique place to stay or that special restaurant so thank you Alison Culliford (Time Out Paris) for the following recommendations:

Hôtel de Nesle, 6th
The Nesle isn't new but it is one of the best-kept secrets in Paris; near the Louvre, it is surprisingly affordable. Expect it to be wacky, from the Aladdin's cave-style reception to the 20 fresco-decorated rooms.
Details Singles from E41, doubles E56 (0033 1 43 54 62 41, hoteldenesleparis.com). Métro Odeon

Oops! Hostal, 7th
Yes, it's a hostel but it looks more like a smart design hotel. There is free internet inside and a Vélib bicycle station next door.
Details From E45 including breakfast (0033 1 47 07 47 00, oops-paris.com). Métro Gobelins

Source Hôtel, 17th
Within spitting distance of Montmartre, Sacré Coeur and the flea market, the decor is contemporary and functional without being cheerless.
Details Doubles from E75 (0033 1 46 27 73 67, sourcehotel.fr). Métro Porte de Saint-Ouen

Saint-Jacques, 5th
This little gem in the Latin Quarter is like staying in a gorgeous 19th-century boudoir. The rooms are sumptuous, and there's also an elegant lounge and bar area. It has great deals if you book for two nights or longer.
Details Doubles from E93 if you stay three nights (0033 1 44 07 45 45, paris-hotelstjacques.com). Métro Maubert-Mutualité

TEN PARIS RESTAURANTS THE LOCALS LOVE

L'AVANT-GOÛT, 13th
The "village" of Butte-aux-Cailles is home to many foodies and L'Avant-Goût remains top of their lists, with the convivial atmosphere that goes with its rustic food. Try the pot au feu de cochon aux épices - suckling pig hotpot - served with a separate glass of cooking juices.

Details 26 Rue Bobillot (0033 1 53 80 24 00, lavantgout.com). Lunch menu E11, dinner E24

LES FILS À MAMAN, 9th
A band of five "mothers' boys" has created a restaurant evoking their mama’s home cooking - even the mums get into the kitchen once a month to turn out blanquette de veau, chicken cordon bleu and Nutella-flavoured puddings.
Details 7 Bis Rue Geoffroy-Marie (0033 1 48 24 59 39, lesfilsamaman.com). Lunch menu E13, à la carte E26
HÔTEL DU NORD, 10th
The undisputed HQ of Paris's modern-day bohemians, this was the inspiration for a Thirties cult film long before it was a restaurant. The food is a long time coming, but worth the wait: try the salade croquante Chinoise, far tastier than it sounds.
Details 102 Quai de Jemmapes (0033 1 40 40 78 78, hoteldunord.org). Lunch menu E11, à la carte E26 - E34.

LE JARDIN DES PÂTES, 5th
If gastro-tourists are flocking to L'Agrume for its fame in the blogosphere, Latin Quarter locals who can't get a table consistently recommend Le Jardin des Pâtes. Five different pastas are home-made from organic ingredients - wheat, rye, rice, buckwheat and chestnut - and accompanied by sauces more Gallic than Italian, such as chicken liver with prunes.
Details 4 Rue LacépÈde (0033 1 43 31 50 71). Main courses E8-E11

AUX NÉGOCIANTS, 18th
A world away from the tourist traps of Sacré-Coeur, this little bistro-à-vins "behind the Butte" has not changed for decades - since the photographer Robert Doisneau used to come here. The menu features dishes that have disappeared from many Parisian menus, such as tête de veau gribiche (braised calf's head) and petit salé aux lentilles (salted pork with lentils).
Details 27 Rue Lambert (0033 1 46 06 15 11). Main courses E8-E11
PÂTISSERIE VIENNOISE, 6th
In the expensive Odéon quartier, shop assistants, students and medical faculty workers cram into this tiny Austrian café. You will probably have to share a table, but that's all part of the fun, as are the marvellous sweet treats such as poppyseed cake, cheesecake or sachertorte.
Details 8 Rue de l'École de Médicine (0033 1 43 26 60 48). Main courses E5-E8. Cakes E2.50

LE SELECT, 6th

Unlike some of its neighbours, Le Select has not sold its soul but rejoices in a cast of habitués that are as much a fixture as the Art-Deco lights. The brasserie food is predictable, but honest: steak Béarnaise, sole meuniÈre, and croque-monsieurs at any time of day.

Details 99 Boulevard du Montparnesse (0033 1 45 48 38 24). Lunch menu E11; dinner from E21.50

LE SQUARE TROUSSEAU, 12th

This one is recommended not only for the beauty of its zinc bar and La Victoria espresso machine that steams above the chatter of local designers, photographers and film-makers, but also for the warm welcome and wonderful food.
Details 1 Rue Antoine-Vollon (0033 1 43 43 06 00, square-trousseau. com). À la carte E30

LE TEMPLE, 3rd

Marilyn Monroe and fake leopard skin are the overwhelming theme of the décor, with the Corsican family that runs it also dressed to match. But the point of coming here is the succulent steaks - the pavé de boeuf (beef fillet) with onion confit is one of the best in Paris.

Details 87 Rue de Turbigo (0033 1 42 72 30 76). Lunch menu E11, à la carte E26-E30
LE TROQUET, 15th

"Troquet" means a small neighbourhood café, and the owners have succeeded in creating just that ambiance, with high-quality bistro fare where the emphasis is on hand-picked ingredients such as Mauléon lamb, Ibaïona ham, asparagus and truffles from the Vaucluse.

Details 21 Rue François-Bonvin (0033 1 45 66 89 00). Lunch menu E21, dinner E31

Always ring/email to confirm hotel prices before booking accommodation.

Apple Chutney

2011-10-07T02:31:00.000-07:00

Chutneys are a wonderful way of using up autumn fruits. The principle ingredient can be apples, beetroot or tomatoes but we also make walnut chutney too which is great with cheese. Brittany, the UK and Ireland have just had a wonderful apple harvest so this is a good time to start making apple chutney. You can't make too much chutney as it keeps well and makes great gifts for Christmas!! For a typical simple apple chutney you will need

1 kilo of apples
500g of brown sugar
500ml of water
750ml of vinegar.
3 onions
3 sprigs of cloves
1 whole ginger peeled and finely cut
50g raisons
peel from 1 organic orange and lemon
salt & pepper

To start, peel, core and chop the apples and put them in a large saucepan with the water. Add chopped onions, raisins, ginger, cloves, orange/lemon peel and sugar and simmer until soft. Add seasoning and vinegar and simmer slowly, uncovered, until thick. Stir frequently to prevent the mixture from burning. Pour into warmed jars and cover at once.

Keep in a dark cool place until ready to use.

Pesto Pasta with Spinach and Peas

2011-10-07T01:54:00.000-07:00

This is a quick dinner dish (for that lazy day) which is relatively easy to make, will be a hit with the whole family and combines all those essential nutrients needed for good health.

Ingredients

500g Fresh spinach

5 tbsp pesto

Juice of one lemon

2 tbsps mayonnaise

Approximately 50ml olive oil

Salt and pepper

500g dried wholewheat pasta

250g peas

Handful pine nuts

Wash the spinach and drain well in a colander. Squeeze out excess moisture. Mix it in a food processor along with the pesto, lemon juice, mayonnaise and a splash of olive oil. You can also add some raw garlic. Set the sauce aside until the pasta is ready.

Cook the pasta in plenty of boiling water for the time recommended on the pack and then drain it. Give it a very brief rinse with some cold water, but don’t let it get too chilly. Put it back in the hot saucepan, add the olive oil and peas and the residual heat will thaw them enough to cook them. Season well. Mix in the pesto sauce and adjust the seasoning.

Lightly toast the pine nuts in an oven at about 160 degrees until they take on a rich golden colour and sprinkle them on top for extra crunch. Serve.

A Good Read - The Kitchen Library

2011-10-03T13:56:00.000-07:00

Here are a number of good cookbooks which were recommended recently in the press:

Moosewood Restaurant Simple Suppers
Produced by the team behind one of New York's most renowned vegetarian restaurants, this useful tome boasts "no enticing pictures, just 175 easy recipes that taste so good, meat eaters might well be converted", says Keith Aris. Don't be put off by the use of American-style "cup" measurements, he adds. "Just enjoy the proven reliability of these recipes."
Clarkson Potter - £19.99

Flavours of Morocco by Ghillie Basan
According to Keith, Basan's compendium of North African dishes is "a beautiful book from an experienced writer who, as with her Middle Eastern books, creates flavoursome recipes set in their social context". From excellent, spicy tagines to inventive variations on couscous and much, much more, this is sure to "provoke holiday memories," he adds.
Ryland, Peters & Small - £19.99

My Favourite Ingredients by Skye Gyngell
The latest book from the head chef at Petersham Nurseries Café in Richmond. This one puts individual ingredients as the star players, wrapping a collection of sure-to-impress recipes (from blood oranges with warm honey and rosemary to grilled partridge with chilli, marjoram and ricotta) around groups of seasonal produce. Gorgeous photography by Jason Lowe and a clear layout make it easy to use, too.
Quadrille - £25

Chocolate by Trish Deseine
Alice Hart turns to this book whenever she needs "a killer recipe for a dinner with friends". From classic brownies, mousses and cakes to more adventurous truffles, Easter eggs and cocktails, it's all here. There's even a section on "chocotherapy", whatever that is. "There are some great tips on working with chocolate scattered throughout the book and the chocolate granola is a dream," promises Alice.
Hachette - £12.99

Essence: Recipes from le Champignon Sauvage by David Everitt-Matthias
Double Michelin-starred chefs might be forgiven for writing books beyond the average home cook, but Everitt-Matthias falls into no such trap, says Keith. "Offering exquisite variations on classical recipes - such as roasted rib eye of black Angus beef with braised lettuce and winkles - all are clearly described with helpful advice for both the amateur cook and professional chef. David makes it all seem so simple. You know it isn't, but this very reasonably priced book generates confidence."
Absolute Press - £25

Riverford Farm Cookbook by Guy Watson and Jane Baxter
This brand-new book promises "a sensible look at simple meals using British vegetables, in tasty seasonal recipes - many with international influences", advises Keith. "Beetroot and blackcurrant relish may not be an obvious combination, but it is superb with duck and game. Celeriac and cabbage will never be mundane again!" Fourth Estate - £16.99

The New Art of Japanese Cooking by Masaharu Morimoto
The latest venture from Masaharu Morimoto, the former Japanese baseball-player turned- chef. This book is "sheer gastro porn" according to Keith. "Fantastic photography highlights innovative healthy recipes and, while luxurious pouches of Caviar tempura may stretch some pockets, everyone can stun their guests with "frozen lettuce" - an original take on a Caesar salad." Dorling Kindersley - £25

Great French Chefs (and their recipes) by Jean Louis Andre
This book promises "pure photographic decadence and a great insight into the traditions - and recipes - of 14 of the best French chefs", says Tom Lewis. One to get your creativity flowing, it offers a whistle stop tour through French cuisine, with advice from renowned culinary masters as well as up-and-coming names, and an insight into the varied gastronomic character of each region of the country. out of print - from £12.49 online

The River Cottage Family Cookbook by Hugh Fearnley-Whittingstall and Fizz Carr
Not just a book of nutritious, family-friendly meals, what puts this book above its competitors is the way it's been designed to be used by the whole family to make cooking fun. So, while there are plenty of recipes for spaghetti carbonara and homemade burgers, there are also food "projects" such as making your own butter, growing potatoes or tossing pancakes.
Hodder & Stoughton - £20

French Provincial Cooking by Elizabeth David
"Nearly 50 years after it was first written this classic, which introduced us to 'la cuisine terroir' - what grows together goes together - is still the first book many consult for French classic dishes," says Keith. "Even if you aren?t tempted to cook any of the dishes described in it, the book is so well written that you cannot fail to be impressed by the variety in French regional cuisine," he adds. Penguin - £8.99

The Bacon Cookbook by James Villas
"Bacon is a standard choice for many a simple supper, but there is nothing standard aboutVillas's book," states Keith. "The irresistible smell of bacon oozes from the pages, as Villas shows the versatility of bacon, even bacon desserts - for example, bacon and peanut butter chocolate truffles. Vegetarians beware; these dishes could prove too tempting."
John Wiley & Sons - £18.99

Madhur Jaffrey's Ultimate Curry Bible
"Jaffrey's recipes celebrate the Indian diaspora and its rich culinary heritage. Dishes are as diverse as they are delicious and include western interpretations on Indian food, fish curries from Thailand, fiery Trinadadian flash fries and curried Burmese soup," says Roopa Gulati. "It was here that I first learnt the ropes of cookingSouth African masalas for my Durbanborn husband. Even his mum approves of Jaffrey's boldly spiced biryani, crammed with meaty morsels, veggies, and perky chillies." Ebury - £25

Decadence By Philip Johnson
In spite of the title, this book has a good range of desserts from the simple weekday pud to the exotic entertaining masterpiece, according to Keith. "Philip Johnson may be one of Australia?s most acclaimed chefs, but the peach and white chocolate bread and butter pudding takes this British classic to another level," he says. Murdoch Books - £14.99

The Basic Basics Jams, Preserves and Chutneys by Marguerite Patten
Written by one of TV's first celebrity chefs, if you're not sure what to do with a glut of tomatoes or blackcurrants, this no-nonsense guide to jams and pickles will point the way. "Forget those over-sweet, mass-produced jams and chutneys," says Keith. "For over a decade amateur cooks have been benefiting from this very usable tome. Most recipes have variations on the mother recipe and Ms Patten's basic apple jelly easily becomes elderberry, elderflower, geranium or even cranberry." rub Street - £7.99

The Ultimate Recipe Book by Angela Nilsen
"Meticulous in her research, Nilsen takes 50 much-loved dishes and dedicates herself to honing each recipe to foolproof perfection," sums upRoopa. "From summer pudding to Thai green chicken curry, scrambled eggs to chocolate cake, no stone is left unturned in her quest to discover ultimate recipes and the result is a creative collection of trustworthy recipes, which also makes for an entertaining and informative read."
BBC Books - £16.99

Home Cook by Alastair Hendy
"Hendy's recipes are a nostalgic tribute to our past - the succulent roasts, proper puds, and Anglo-Italian pasta dishes a throwback to the 1970s," says Roopa. "Tastefully updated with stir-fries and noodles, this is a book that seamlessly combines homespun British flavours with street food from South East Asia. I love it for its comfort factor, and his marvellous meals don't call for a degree in butchery or ace filleting skills." Headline - £25

Maze: the Cookbook by Jason Atherton
"I love this book to distraction," says Roopa. "Everything about it stands out - Atherton's precisely written recipes, openness to share kitchen secrets and flair for playing with global flavours all impress. Then there's Ditte Isager's cutting-edge food photography. Once every few Saturdays, I'll put everything on hold and cook for the pleasure of selfish indulgence. I'm a kitchen anorak and will sieve the mashed potatoes three times over, use crab shells for making stock and whip up pistachio sabayon." Quadrille - £25

Terrine by Stephane Reynaud
Reynaud "conjures up tasty new twists on old classics in the first good terrine book for some time", acknowledges Keith. "The recipes remind us how easy this technique can be. Most people don't automatically think of terrines as desserts but a chocolate and raspberry terrine can be spectacular." Kate Colquhoun also recommends Pork &Sons by the same author (Phaidon, £24.95). "Pork is sadly underrated and this book gorges on it. Reynaud's stuffed cabbage embodies Gallic sophistication." Phaidon - £16.95

Fresh by Mitchell Tonks
“Mitch Tonks loves to keep dishes simple and his straightforward approach to cooking is a world away from the arty flourishes of haute cuisine," says Roopa. "Sometimes I'll pick up a selection of shellfish after work and follow his genius recipe for cooking everything with a bundle of bucatini and herby tomato sauce. The whole caboodle is baked in foil and, when opened at the table, it unleashes a deliciously fragrant puff of steam, the closest I've come to Mediterranean sunshine food this year." Michael Joseph - £20

Modern Mezze by Anissa Helou
"Fresh and aromatic, with clear, precise and completely delicious recipes", this collection of 100 dishes from Lebanon, Turkey, Greece, Morocco and Iran "makes you feel healthy just by reading it", says Kate. From delicious dips and herby salads to crisp pastries, piquant pulse and grain dishes, fragrant vegetables and tender meat, if you like Middle Eastern food but don't know where to start, this is an excellent place.
Quadrille - £12.99

Sauces: Sweet and Savoury Classic and New by Michel Roux
"A good sauce can make or break any dish, so this book is an essential in any cookery book collection," advises Keith. "Classic oils, coulis, vinaigrettes and sauces are all explained clearly," he adds. Better still, preparation times for the books recipes are often about five minutes so you can ditch those "packets of chemical- laden sauces and recreate these tasty healthy sauces - they always impress." Quadrille - £9.99

Larousse Gastronomique
This cookery encyclopaedia "is the ultimate chef's bible" promises Tom. Organised alphabetically, it guides you through everything from ingredients and cooking styles to wineproducing regions and even gives a handy rundown on using appliances. Though it does contain recipes, Larousse is perhaps most useful as a reference manual for when you're using another book and get stumped half way though a recipe. Look up whatever's holding you back in here and you should be on your way again. Hamlyn - £60

Formulas For Flavour by John Campbell
"When I returned to Britain in 2001, after living abroad for almost two decades, this book was one of the first to inspire and bring me up to date with new-wave cooking styles," says Roopa. "Even today, every time I open his book I come across an idea that makes me want to throw on my pinny. From parsnip ices to courgette flowers filled with fennel cream and perfectly proportioned savoury mousses and stuffings, these recipes are challenging, but, if you've got the time, immensely rewarding." Conran Octopus - £20

The River Cottage Fish Book by Nick Fisher
With the aptly named Nick Fisher as co author, you'd expect this book to know its stuff and it doesn't disappoint. According to Tom, this is "a great big book with lots of simple fish recipes", many of which are designed around more unusual British species rather than just sticking to the usual suspects. "It's packed with information and it reminds you that cooking is fun."
Bloomsbury - £30

A New Book of Middle Eastern Food by Claudia Roden
This updated version of Claudia Roden's classic book is "the culinary Bible for middle eastern food", states Kate. "Aromatic cookery with a strong sense of purpose, and of belonging", the recipes are easy to follow, the writing characterful and the results - both with everyday meals and special occasion spreads - completely winning. Penguin - £18.99

Grand Livre de Cuisine: Desserts and Pastries by Alain Ducasse
"This is the Rolls-Royce of dessert books," says Keith. Written by the triple-Michele in-starred chef, "many of these desserts are spectacular in their depth of flavour and simplicity of presentation. This is not a book for everyday use, or the amateur cook, but a book to own, if you can". Roopa agrees, adding that "this weighty doorstopper panders to my love of all things sweet and is an investment that feeds my weekend hobby. Ducasse is a master and this book puts his artistry centre stage." Alain Ducasse - £110

The Essentials of Classic Italian cooking by Marcella Hazan
"This has yet to be bettered," promises Kate of this no-frills foodie favourite (don't expect glossy photos). "My copy is splattered with gnocchi, tomato sauce, gravy and oil, but I wouldn't replace it for the world. It does what it says on the tin, and more." out of print - from £16.25 online

Cook Simple by Diana Henry
Almost every recipe in this book slightly realigns the expected and cries out to be made, according to Kate.It takes basic store-cupboard ingredients and turns them into such delights as hot and sweet roast Mediterranean vegetables with Tahini dressing or baked lime and passion-fruit pudding. "It also looks wonderful," she adds. Alice blames Crazy Water, Pickled Lemons by the same author for fuelling her love of Middle-Eastern cuisine. Mitchell Beazley - £20

Exploring Taste and Flavour by Tom Kime
This collection of 150 recipes is based on the principles of the south-east Asian taste theory, combining the four main tastes of hot, sour, salty and sweet. It’s also seriously underrated, according to Alice. "The flavour combinations are fabulous and vegetables are given the platform they deserve. I particularly love the northern Indian smoky spiced aubergine and the geng gari curry". Kyle Cathie - £14.99

Gordon Ramsay's Just Desserts
"As far as desserts go, this is one of my much loved books," says Roopa. "You can tell it's my favourite because most pages are smudged with a memento - a buttery fingerprint here, a streak of raspberry sauce there. Our popular family choices include whirls of crisp meringue piled with passion fruit cream, bread and butter pudding laced with Baileys cream liqueur and a deliciously wobbly orange panna cotta. Surprisingly simple to put together, these recipes taste much like they might in a restaurant." Kelkoo £17.84

The Silver Spoon
"The definitive guide to Italian cookery for the past 50 years, this is packed with over 2,000 recipes and is brutal in its simplicity and honesty," says Tom. Originally published in Italy in 1950, this classic wedding-present fodder - updated for contemporary audiences and translated into English - sets out the skills of various experts in a form designed to be easily digested by a wider audience. Phaidon - £24.99

The French Laundry Cook Book by Thomas Keller
"This was a revolutionary book when it came out and is still a real kitchen favourite at my hotel," says Tom. "Everyone is always trying to borrow it!" And no wonder. Thomas Keller is the chef-owner of the French Laundry restaurant in California, perenially rated the best in the world by Restaurant magazine, and according to Tom, "one of the most influential chefs of our time". Workman - £40

Made in Italy: Food and Stories by Giorgio Locatelli
This book enjoys a permanent position on Alice's bedside table "but occasionally gets dragged downstairs when the pasta machine gets dusted off", she admits. Packed with explanations and descriptions about ingredients and styles as well as recipes (which often include several variations on a theme), Locatelli's laid-back style means the recipes aren't too intimidating for amateurs to follow. Fourth Estate - £19.99

Crust: Bread to Get Your Teeth Into by Richard Bertinet
"We bought a bakery a year ago and this is one of the books I bought to find out more about baking artisan-style breads," says Tom. Full of clear, practical advice and packed with photographs, whether you want to tackle a basic sourdough, try your hand at producing bread made with spelt or experiment with bagels, pretzels and brioche, this is "accessible and easy to follow for amateur bakers". Kyle Cathie - £19.99

Jamie at Home by Jamie Oliver
"Predictable to include a Jamie book, I know, but the recipes are consistently delicious," says Alice. "This is the food I want to eat with family and friends," she adds, of the book's no-messing style and rich flavours. Inspired by the vegetables growing in Jamie's garden each season, it gives some basic planting information alongside recipes for such delights as "cheeky chilli-pepper chutney". Michael Joseph - £25

Sarah Raven's Garden Cookbook
Kate's favourite cookbook of 2007, this rallying call for the field-to-plate philosophy "deserves to become a classic", she says. "Beautiful to look at and encyclopaedic in its range, it reaffirms the ancient connection between the garden and the kitchen," she adds. Bloomsbury - £30

Amuse-Bouche by Rick Tramonto

If you're looking for ideas for original and exciting starters and accompaniments, go no further than this book, suggests Tom. Subtitled Little Bites of Delight Before the Meal Begins, it focuses on seriously sophisticated dishes (anyone for a lobster club sandwich with vanilla aioli, or figs with mascarpone foam and prosciutto di Parma?), but serves them up in bite-sized portions. Random House - £18

Nico by Nico Ladenis
"Nico Ladenis is one of the chefs who first inspired me to start cooking, after I heard him interviewed on Desert Island Discs," remembers Tom. His book condenses the author's experience into a series of straightforward recipes, offering an insight into Ladenis's culinary philosophy. It's often said, for example, that the controversial chef refused to cook steak medium or well done, whatever the customer's preference. - from £35 online

Real Fast Food by Nigel Slater
Alice recommends anything by Nigel Slater "to soothe and comfort". And, while not the most recent of Slater's books, Real Fast Food is a classic, packed with quick, no-nonsense recipes for satisfying food. With its evocative prose and enthusiastic style, this will help you transform store cupboard ingredients into something sublime with the minimum of effort. Just beware of its brazen use of oil, butter and cream. Penguin - £8.99

Carbon Footprint

2011-10-01T03:13:00.000-07:00

Every organisation and indeed every home dweller should be thinking of how they can reduce their carbon footprint and French Dining School is no exception. This is now so important if we are to save our world from the horror of global warming.

It will be the millions of small consumers and producers who will make the difference to whether our world will be a safe place for future generations.
We are just passing through but as we pass we each have a responsibility to ensure we try to make this beautiful precious world of ours a better place for our childrens' children to live in.

What practical things can we do?

*Buy your food products locally.
*Grow as much as you can in your own garden.
*Share projects with neighbours and work co-operatively
*Recycle water
*Recycle your organic rubbish
*Reduce consumption on petrol (save on mileage by getting a nano smart fluid -Nanoland Global)
*Share transport with neighbours and plan journeys to economise on fuel
*Recycle your recipes and cookbooks
*Buy only what you need and endeavour to use all foodstuffs with a variety of dishes on the menu.
*Optimise your oven use by baking double portions.

Oysters and Cabbage

2011-09-30T04:40:00.000-07:00

I love oysters and cabbage! There was a time when both ingredients were looked down upon and even today the poor cabbage is often neglected despite its valuable nutrients and versatility. This has probably a lot to do with school dinners and the fact that most people don't know how to cook cabbage properly or even worse, overcook it.

This is a recipe developed by the famous Danish Chef, René Redzepi of Noma Restaurant (voted twice as the world's best restaurant)and is so simple anyone could do it and it makes a wonderful warm starter dish for Autumn. For 4 persons you will need:

For the cabbage:
Swiss chard 1 large, picked weight 250g
ground elder (optional) 50g
celery tops 35g just the leaves, or 80g if no ground elder

For the butter emulsion:
tea bag 1, Barrys Breakfast
water 25g
unsalted butter 75g

To finish:
fresh oysters 8
fresh cobnuts about 12, halved
vinegar 1-2 tsp
salt

Method
Make a cup of tea using the measured water. Remove the tea bag and pour into a pan. Beat in knobs of unsalted butter until the liquid and fat forms an emulsion that will cover the back of a wooden spoon. Pour off enough of the emulsion to leave a generous covering at the bottom of the pan and warm gently.

Tear up the leaves of the Swiss chard and put them into the pan, turning them gently in the emulsion until just covered and beginning to wilt. Add the more delicate ground elder, if using, and celery top leaves. Turn gently over the heat for another minute.

Add the meat and juices of the freshly shucked oysters and gently mix. Serve in a dish and dress with a dozen or so halved fresh cobnuts. Sprinkle with a teaspoon or two of fruit vinegar and a pinch of salt.

Baked Turbot, Saffron Potatoes & Wilted Spinach

2011-09-22T10:16:00.000-07:00

So Autumn is officially here again and the evenings are drawing in. I love this time of year when the season of mists descend upon us and mellow fruitfulness transforms our garden(as Keats the poet would say!). I particularly like the log fire now the evenings are getting colder and I never need an excuse to light the candles or open a good bottle of red as I reach for that book I never had time to read but that is another story.
Back to the kitchen and turbot which is often a forgotten fish in the UK and Ireland. In France it is very well regarded and so it should be for the Brittany coast is full of turbot and French chefs have acclaimed it's unique taste and texture for years. It is simply delicious when baked.

You will need:

I fresh turbot
250g butter (+ extra for greasing)
2 saffron stamens crushed
2 waxy potatoes peeled and cut into 1 cm slices
400g baby spinach
3 tablespoons vermouth
1 dessertspoon each of chopped parsley, chives and chervil
1 lemon quartered

Method

Preheat oven to 200 degrees. Lightly butter a baking tray and place the turbot on it. Dot with 100g of butter and bake in the preheated oven for 15 minutes. Transfer the turbot from the oven to a plate and keep warm. Melt 50g of butter and stir in the saffron, set aside.

Cook the potatoes in boiling salted water for 10 minutes or until cooked; drain (retaining the water) and toss in the saffron butter.

Blanch the spinach in the potato water for barely a minute , drain and keep warm.

Place the baking tray with the juices over a moderate heat, add the vermouth and reduce to half the volume. Whisk in 100g of butter, remove from heat, stir in the herbs and season to taste.

Serve the turbot with the potatoes, spinach and herb butter sauce and a lemon wedge.

Don't forget to serve with a nice cool glass of Cabernet Sauvignon.

Fête de la Gastronomie

2011-09-19T14:05:00.000-07:00

Fête de la Gastronomihttp://www.blogger.com/img/blank.gife

Given that French gastronomy is world famous, it is surely surprising that the first ever national day of celebration of French cuisine in France takes place this Friday. All over France in the big cities and the little villages, there will be some wonderful dishes being served in celebration of the gastronomy of France and so even in the tiny hamlet of Kerrouet, we will also be marking the event with our students.
Our menu for lunch and dinner will be open to all those lucky enough to respond to this blog and the table will be limited to twelve so you better get cracking if you want to come and celebrate with us!!
Lunch Menu
Starter: Mussel soup with saffron
Main: Caesar Salad
Cheese: Selection of French cheeses
Dinner Menu
Starter: Lobster bisque
Main: Slow roasted lamb Provençal with oven baked vegetables
Cheese: Selection of French cheeses
Dessert: Poached peaches and fresh rasberries in a sabayon sauce

Wine Tasting with Romain Bertrand

2011-08-31T10:22:00.000-07:00

What a wonderful thing coincidence is! This is especially so when a wine merchant arrives at your door uninvited carrying some of the best wines of France in his briefcase and offering a free wine tasting opportunity. It was day four of the cooking course and one of our students had just asked our chef and sommelier, Poul, minutes earlier, whether he ever offered wine tasting sessions! Romain arrived in the door just as the question had been asked and gave us a delightful introduction to some of the extraordinary wines of the Roussillon region. This area, close to Spain, with long hours of sunshine and a unique earth, was recognised by Greeks, Romans and Knights Templar as excellent for wines long before the French categorised the wines of Banyuls in 1936 when it was certified by the Institut National des Appellations d’Origine Contrôlée (INAO), making Banyuls a controlled origin appellation. Cellier des Templiers offers a broad range of fine wines: 19 Banyuls and Banyuls Grand Cru, 15 Collioure wines and one fine Banyuls Vinegar. Whether you’re a wine professional or simply a wine enthusiast, you’re sure to find something to suit your taste. We certainly did starting with a deliciously rich rosé wine and working our way through to the sweet stront reds for which Banyuls have become world famous.

Banyuls and Collioure wines are forged by the sea, mountains, sun and wind and are, above all, wines for pleasure. Exposed to a generous climate, the vines yield expressive, consummate wines that are rich, powerful, elegant and distinguished. They express all the warmth of the sun and the ruggedness of the schistose soils through the grape that reigns supreme in this region, Grenache.
Step inside the world of the fine wines of Banyuls and Collioure.

BANYULS
What a striking contrast between this environment, which seems to endure so much, and the generous, rich and powerful wines of Banyuls and Banyuls Grands Crus.
Famous for their aromatic richness and their palette of colours, which evolve during a patient ageing in old wooden tuns or oak barrels, the Grands Vins de Banyuls and Banyuls Grands Crus are above all wines for pleasure.

AOC Banyuls (1936) and Banyuls Grands Crus (1962):
Production area defined by the 4 communes of the Côte Vemeille: Collioure, Port-Vendres, Banyuls and Cerbère.
Principal grape-varieties: Grenache Noir, a minimum of 50% for the Banyuls and 75% for the Banyuls Grand Cru; Grenache Gris, Grenache Blanc, Maccabeu, Malvoisie and Muscat.
Complementary grape-varieties: Carignan, Cinsault, Syrah.
Yield: limited to 30 hl per hectare.
Fortification with neutral wine alcohol, not exceeding 10% of the must volume.
Ageing: a minimum of 10 months for the Banyuls and 30 months for the Banyuls Grands Crus.

Fortification (Mutage)
In the middle of the 13th Century, Arnau de Villanova, a Catalan doctor, invented the principle of fortification with a neutral wine alcohol in order to stop the fermentation and stabilise the wines. In this way, part of the natural sugar of the grape is preserved without modifying the aromas. The earlier the fortification takes place, the greater the natural sweetness of the wine.

COLLIOURE
The wines of Collioure are born on this terroir, from the marriage between the mineral character of the schist and the strength of the fruit.
The dominant grape-variety, the Grenache Noir, is combined with Syrah, Mourvèdre or Carignan, according to the domain. The richness of the aromatic palette depends on this alchemy.

AC Collioure Rouge (1971) and Rosé (1991):
Production area defined by the 4 communes of the Côte Vemeille: Collioure,http://www.blogger.com/img/blank.gif Port-Vendres, Banyuls and Cerbère.
Principal grape-varieties: Grenache Noir, Mourvèdre and Syrah.
Complementary grape-varieties: Carignan, Cinsault (a very low percentage).http://www.blogger.com/img/blank.gif
Yield: limited to 40 hl per hectare.

AC Collioure Blanc (février 2003)
Same production area as the AOC Collioure.
Principal grape-varieties: Grenache Gris and Grenache Blanc.
Complementary grape-varieties: Roussanne, Marsanne and Vermentino.
Yield: limited to 40 hl per hectare.

You may contact Romain via his email through the cooking school website or just ask us and we will let you have his number. More info on www.banyuls.com

Recent Graduates from our Cooking School

2011-08-31T00:21:00.001-07:00

It's been a busy August with four more students graduating from the one week cooking course. Congratulations to Caroline, Connie, Jayme and Saul! It was great fun too and especially when Domingo (ex Royal Ballet dancer) showed us all how to make a Salsa mayonaise!

Cooking Course Schedule 2012

2011-08-19T03:37:00.000-07:00

Start date Finish date
16 April 20 April
23 April 27 April
7 May 11 May
14 May 18 May
21 May 25 May
28 May 1 June
4 June 8 June
11 June 15 June
18 June 22 June
25 June 29 June
2 July 6 July
9 July 13 July
16 July 20 July
23 July 27 July
30 July 3 August
6 Aug 10 Aug
13 Aug 17 Aug
20 Aug 24 Aug
27 Aug 31 Aug
3 Sept 7 Sept
10 Sept 14 Sept
17 Sept 21 Sept
24 Sept 28 Sept
1 Oct 5 Oct
8 Oct 12 Oct
15 Oct 19 Oct
22 Oct 26 Oct
29 Oct 2 Nov

Students can attend for 1 2,3,4 or 5 days. All courses are inclusive of lunch and dinner taken at the school and costs (in Euros)are as follows:

5 day course 875

4 day course 700

3 day course 525

2 day course 350

1 day course 175

Special discounts are available to Facebook members of French Cooking School and for group bookings.

Carpaccio of Langoustine with Fennel and Orange

2011-08-09T10:21:00.000-07:00

Brittany is world famous for its seafoods and one of the most popular of these is the langoustine. This is a simple but delightful dish with the flavour of the fennel and dill working with the orange to produce an extraordinary burst of flavour with every bite!

Ingredients for 4 servings:

25 large langoustines or 40 small
1 fennel
1 large orange
half a cup fresh orange juice
1 bunch dill
olive oil
lemon juice
lobster shell bisque
salt & pepper

Method:

Shell the langoustine tails. Cut meat almost through, remove black gut string and flatten.
Slice whole fenell into thin strips, blanch in boiling water 1 minute. Peel the orange removing all membranes and seeds; cut into smaller pieces and collect remaining juice from the orange in a bowl.
Make bisque of lobster shells boiling well till it starts to thicken lightly. Whisk in a little olive oil and season with lemon juice, salt and black pepper.
Add olice oil to a heavy pan and heat lightly.Turn the langoustines on the pan quickly seasoning with salt and pepper. Watch the inside of the langoustine turn translucent in about three minutes.
Dip strips of fennel with pieces of orange in the juices on the pan.
Arrange fennel and orange with the langoustine tails on very hot plates. Whisk juice from the pan with olive oil. Season with salt and pepper and drip over the plate.Drip with lobster shell bisque, decorate with sprigs of dill and serve immediately. A nice glass of Chardonnay goes well with this dish.

Summer Deals

2011-08-04T02:12:00.000-07:00

We are offering some great value last minute summer deals at the moment. Here are a few:

Course 8 - 12 August 2011 Course reduced from 750 to 500 euros!

Course 22 - 26 August 2011 Course reduced from 750 to 650 euros!

Course 5 - 9 September 2011. Course reduced from 750 to 700 euros!

Course 19 - 23 September 2011. Course reduced from 750 to 650 euros!

Course 17 - 21 October 2011. Course reduced from 750 to 650 euros!

Free Cooking Course!

Bring four + friends along with you on a cooking course, and all your course fees are waved! You also get to stay a whole week in our posh "Princess Room" for free!

All the above offers are subject to availability and include lunch, dinner and all drinks/wines consumed at the school. In the course of one week, students will create up to 27 individual gourmet dishes under the expert guidance of our Michelin trained chef. Accommodation in local gites costs from 200 euros per week.

Join us on facebook (French Cooking School) and qualify for a 10 per cent discount on all our cooking courses. We will ensure you are the first to know of our special offers and events.

Scallop carpaccio with celery leaves

2011-08-01T06:32:00.000-07:00

It's hot in Brittany at the moment so hot in fact that a very light lunch is called for. It's hard to beat scallop carpaccio. This is an ideal first course of simple fresh flavours and is classic seaside cuisine. The scallops are uncooked, so if ever there’s a time for sparkling freshness, this is it!

Ingredients

For each person
2-3 large scallops, white part only
Sea salt flakes and freshly ground black pepper
A squeeze of lemon
Extra-virgin olive oil
A small handful of celery leaves (from the centre ofa head of celery)
½ small spring onion, finely sliced

Method

Cut off and discard the raised white rectangle of muscular flesh on the side of each scallop — it will make them tough. Quickly rinse the scallops and pat dry with kitchen paper, then slice them wafer thin — a properly sharp knife is useful here. Arrange either in a circle or randomly on a small plate. Sprinkle with a few pinches of salt flakes, then squeeze some lemon juice over the top and add a few splashes of olive oil. Scatter with a few celery leaves and spring onion, then add a few grinds of black pepper and serve immdiately with a nice cool glass of muscadet.

Five Days of Gourmet Cooking

2011-07-27T14:19:00.000-07:00

Monday

Lunch
Starter:
Bruschetta on toasted bread
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 mushroom sauce
Cheese: Selection of French cheeses
Dessert:Panna Cotta with fresh summer fruits

Tuesday
Starter: Gazpacho
Main: Turkey breast marinated in soya, ginger and chili
served on a salad with toasted pine kernels
Cheese: Selection of French cheeses

Dinner
Starter: Grilled scallops with endive soup and chives
Main: Veal fillet with basil sauce, crème fraiche potatoes and rosemary roasted vegetables
Cheese: Selection of French cheeses
Dessert: Lemon cake with cointreau creme fraiche

Wednesday

Lunch
Starter: Small tomato pizza
Main: Warm smoked fish on a salad with horseradish cream
Cheese: Selection of French cheeses

Dinner
Starter: Grilled Langoustines with garlic butter
Main: “Frikadeller” Danish styled meat balls with
potato salad and cucumber salad
Cheese: Selection of French cheeses
Dessert: Tiamisu

Thursday

Lunch
Visit to a local food market where we will taste the famous Briton Galettes!!

Dinner
Starter: Mushroom Risotto
Main: Pan fried skate wing with lemon, capers, parsley & new potatoes
Cheese: Selection of French cheeses
Dessert: Caramelized strawberries served with
cinnamon and a poppyseed ice cream

Friday

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

Dinner
Starter: Lobster bisque
Main: Slow roasted lamb with oven baked vegetables
Cheese: Selection of French cheeses
Dessert: Poached peach with a sabayon sauce and fresh raspberries

We get a mention in The Guardian

2011-07-24T07:45:00.000-07:00

Link to Guardian Reader Tips article

Plat du Jour

2011-07-22T05:47:00.000-07:00

Lunch
Starter: Artichoke in a citrus soup
Main: Salmon fish cakes on a garden salad with homemade sauce remoulade
Cheese: Selection of French cheeses
Dinner
Parmesan cookies for drinks
Starter: Grilled scallops with Celeriac Remoulade and pesto
Main: Langoustine stuffed chicken leg with tarragon sauce
Cheese: Selection of French cheeses
Dessert: Caramelized strawberries served with
cinnamon and a poppy seed ice cream

Crunchy Green Salad - A Healthy Seasonal Dish

2011-07-13T05:34:00.000-07:00

We always suspected Mum was right when she warned us as kids to eat up our greens but when your a 12 year old boy, it's hard not to have some pet hates. Fortunately Mum was serious about good food and so when it came to compromise I was prepared to eat anything rather than have to stay indoors and help wash up after dinner!
This is an amazingly healthy family dish. It contains five greens which are suspected to be exceedingly beneficial to health.
Raw Brocolli
Brocolli contains sulforaphane. This boosts levels of “phase 2 enzymes”, which mop up potential carcinogens and pollutants and cart them out of our bodies via urine and stools. Broccoli has a supernutrient called indole-3-carbinol, believed to help balance oestrogen levels. It also contains vitamin C for boosting immunity. Sulforaphane may also help to slow the progress of Alzheimer’s disease.
Kale
Gram for gram, kale comes out top for both vitamin K and the yellow pigment called lutein. Vitamin K is known to be important for building strong bones. Lutein appears to help to prevent age-related blindness by reducing sun damage to part of the eye’s retina called the macula lutea.
Watercress
Watercress contains phenethyl isothiocyanate, which appears to combat cancer-causing substances in tobacco smoke. One study has shown that eating an 80g serving daily reduces levels of damage to DNA in blood cells. DNA damage is considered to be important in the development of cancer.
Spinach
Spinach has 12.6mg of lutein per 100g serving, which, while less than kale’s 21.9mg, is significant, especially since many find spinach more readily available and appealing to eat. Spinach also has glutathione and alpha-lipoic acid, two supernutrients believed to help to detox pollutants and protect the liver.
Cabbage
Probably the least glamorous of greens,cabbage is great for vitamin C, even when cooked. An average serving of summer cabbage gives us half our daily target. Being a cruciferous vegetable, it supplies some sulforaphane and gives us the supernutrient known as quercetin, which has been shown to help to fight viruses such as herpes simplex.

So here is a basic crunchy green salad dish for your table which will ensure you and your family get some of the best protection nature has to offer. Don't overcook vegetables and always source an organic supplier or better still grow your own!
This is a very flexible dish as you can add diced red or yellow peppers and radishes and small cauliflower florets to decorate.

Serves 10

Ingredients:
50g cabbage (thinly sliced)
50g brocolli
50g kale (thinly sliced and steamed for 1 minute)
50g spinach
50g courgettes
50g green beans (steamed for 3 minutes)
50g watercress
2 sticks celery (thinly sliced)
2 green peppers
2 carrots (julienne slices)

For the dressing

200ml soured cream
1 tsp of white wine vinegar
4 tsp of roquefort cheese
salt & pepper

Method

Slice the green cabbage very thinly, discarding any core. Wash , strain and place in a large bowl. Divide the brocolli into florets, cutting away the course stalks and slicing down the thin stalks and heads. Add to bowl. Allow the kale and green beans to cool and add along with the fresh spinach leaves and watercress. Top and tail the courgettes and slice as thinly as possible. Add to bowl. Cut the green peppers into halves or quarters, removing core and seeds. Slice very thinly and add to the bowl along with the celery and carrots.

For the dressing

Blend the sour cream, vinegar, salt and pepper in a food processor. Stir in the cheese. Pour over the vegetables and toss well. Allow to marinate for one hour before serving.

Leek Terrine with Walnuts and Feta

2011-07-12T08:16:00.000-07:00

This is a wonderful dish for a dinner party because both the terrine and the dressing can be prepared a day in advance so you have plenty of time to be with your guests.
Serves 6
Ingredients

15 small young leeks trimmed
10 chicory leaves
75g Feta cheese crumbled
50g walnut halves chopped
salt & pepper
Salad leaves (radicchio).

For the dressing

4 tsp olive oil
2 tsp of walnut oil
2 tsp white wine vinegar
2 tsp of French mustard

Method

Split the leeks horizontially to within 5cm of the root end and wash thoroughly in running water. Boil the leeks in salted water for 10 minutes or until tender.
Layer a 450g loaf tin with the leeks laying head to tail alternately sprinkling each layer with salt and pepper to taste. Place another tin inside the first, pressing down the leeks. Invert both tins allowing the liquid to drain out. Chill for four hours with a 1kg weight on top.

To make the dressing:

Mix together all the ingredients seasoning with salt and pepper. Set aside until required.
Carefully turn out the leek terrine. Using a sharp knife cut into 6 thick slices.
Let it come up to room temperature before serving. Place each slice on a serving plate and surround with salad leaves. Scatter the walnuts and feta cheese on top of the salad. Spoon over the dressing and serve.

Scallops with French Beans and Morels

2011-07-01T06:31:00.000-07:00

Brittany is a great place to buy scallops and here you have one of my best loved dishes. Add fresh green beans and some tasty morels and you have dinner fit for a queen! For 4 you will need:

10 Fresh scallops
300g French Beans
2 shallots, finely chopped
60g morel mushrooms
4 wild garlic flowers (to garnish)
10tsp vegetable oil
100ml vegetable stock
50g butter
Sea salt and black pepper
Juice of 1 lemon or lime
4 pennyworth flowers (to garnish)

Method:
To make the green bean puree, sweat some shallots in butter in a pan until soft, add half the beans, a little vegetable stock and simmer until the vegetables are tender. Puree in a blender until smooth, then set aside and keep warm.
Blanch the remaining beans, in boiling salted for 2 minutes; refresh them under cold water . In a small pot, reheat the beans in 50ml of vegetable stock for several minutes, set aside and keep warm.
Wipe the mushrooms clean with a damp cloth.Place a pan on a medium heat and add 2 tsp of vegetable oil. Once hot, add the morel mushrooms and cook until tender adding a little butter and vegetable stock to keep moist.
Season the scallops on both sides with salt and white pepper. Place a non-stick frying pan on a medium heat. Once hot, add 2 tsp of oil and add the scallops. Let the scallops caramelise for a couple minutes then turn over, add a knob of butter to the pan and finish cooking the scallops in the butter foam.
To assemble the dish, place a spoon of the bean puree in the middle of the plate, place the scallops, French beans, and morels around and sprinkle with lemon juice or lime. Garnish with wild garlic and pennyworth flowers and serve immediately with a nice cool glass of Sauvignon Blanc.

Blooming Kerrouet

2011-06-16T02:47:00.000-07:00

Watercress Soup

2011-06-08T00:53:00.000-07:00

Potage de Cresson as it is called in Brittany is excellent served hot or cold. It is so easy to make and so tasty we often get asked by our students to include it in our cooking classes! Here is a nice recipe.

You will need:

4 tablespoons butter
1 small onion chopped
1 bunch of scallions chopped
2 tablespoons flour
2 medium potatoes peeled and sliced
2 quarts chicken stock
1 bunch of watercress chopped
1 egg yolk
1 cup double cream
salt, pepper and nutmeg

Method

Melt the butter in a saucepan; add the onions and scallions and sauté for a few minutes. Stir in the flour and add the potatoes. Stir in the stock a little at a time and and bring to the boil. Season with the salt pepper and nutmeg. Reduce heat and simmer for 15 minutes. Add the watercress keeping a few leaves to garnish. Simmer for 20 minutes. Remove from heat and purée in a blender. When ready to serve reheat the soup. Combine the egg yolk and cream. Remove the soup from the heat and stirr in the egg cream mixture. Add the minced watercress leaves as a garnish and serve.

People and Food Magazine Summer 2011

2011-06-06T05:06:00.000-07:00

From People and Food Magazine (Dorset UK)
Summer 2011
The French Dining School
Kerrouet Brittany

There are no signs for the French Dining School at Kerrouet House in
Brittany, so Danish born chef, Poul Erik Jensen, strolls up the road in his
chefs whites to find me and show me where to go. He has left the other
students chopping vegetables for the court bullion in which we will soon
boil lobsters for tonight's lobster bisque. A combination of road closures
and bad map reading has made me late and I make my apologies but quickly
realise that the French Dining School is a very relaxed affair. Within
minutes I'm learning to hold a chopping knife like a pen to create star
shaped carrots to use in one of our lunch courses - Artichoke Hearts in a
Citrus Sauce with Crispy Pancetta. We quickly make a French dressing to go
with the salad that will accompany our second course of fresh salted cod,
smoked for 7 minutes in a small oven top smoker. As we work Poul talks
genially with his students, demonstrating techniques and helping them to
prepare the food themselves.

After a lifetime in the food industry he is no longer driven by the need to
create cutting edge dishes and now concentrates on imparting his cooking
knowledge to students in an unpressurised and relaxed environment. Poul
caters for English speakers from all over the world, showing a wide range of
recipes that include a strong Danish influence. Over a three day course
students can cook dishes ranging from Mussel Soup with saffron, Veal fillet
with basil sauce to Pan fried Skate Wing, Asparagus Risotto or Panna Cotta.
On my visit we learned to bone chicken and compile and cook a delicious
Langoustine stuffed Chicken Leg with Tarragon Sauce, followed by Caramelized
Strawberries served with Cinnamon and an extraordinarily delicious poppyseed
ice cream. He is hoping to build his cookery school slowly and organically
and allow students to enjoy his courses without fuss or stress.

Although as a youngster he tinkered with the idea of becoming an electrical
engineer, the strong influence of an aunt, who had shown him the joy of
cooking, led him to decide instead to pursue a three and a half year
apprenticeship learning to become a chef. As his goal was to run his own
restaurant he decided to further his education in the industry by completing
another two and a half year apprenticeship, learning the art of restaurant
administration, from waiting tables to designing interior layout, before
opening the Ane Kkirstine in Ebeltoft near Arhus in Denmark. Over eight
years he built it up to a Michelin star standard. He has also worked for a
time on the QE2 as well as a spell in Melbourne, Australia at Miettas
before moving to England where he worked at Noble Rot in London and the
Wallbrook Club with Albert Roux. He is a member of Eurotoque, International
Federation Cuisinier Exclusive d'Europe and the Confrérie de la Chaîne des
Rôtisseurs.

At Kerrouet House, (the Bretons pronounce the 't'), Poul has opened his home
to allow students the opportunity to get a hands on cookery experience in a
holiday atmosphere. Unlike other residential cookery schools the focus is
not on certificates or qualifications but on the enjoyment of cooking
delicious food as simply as possible, whilst exploring the local area. Poul
runs five day and three day courses for a maximum of eight people, or will,
where possible, tailor make a course for a group if requested. Students can
find their own local accommodation or stay in one of two gites nearby.

The day begins at 10am with a run through of the days menu and the
preparation of lunch and anything that needs to be done in advance for the
evening meal. After lunch students are free to explore the local area and
usually on Thursday Poul will arrange a visit to the nearby market in Dinan.
At 6pm students gather again in the kitchen to prepare a sumptuous four
course dinner to enjoy together at Pouls kitchen table. The atmosphere is
warm and friendly and strangers, brought together by a common interest, can
soon become friends. On my visit I met the delightful Nishimuras, a Japanese
couple now resident in California who booked their cookery course as part of
a ten day trip to explore Northern France. By the third day Mr Nishimura
seemed to have perfected the vegetable chopping equivalent of playing air
guitar, constantly practising his chopping technique without knife or
vegetable.

Kerrout House is about an hours drive from St Malo and can be reached from
the UK on Brittany Ferries to St Malo from Portsmouth or Plymouth to
Roscoff. For information visit www.frenchdiningschool.com
or telephone Poul direct at +33 2963
44 381.

Editor Fergus Byrne

Cucumber and Ricotta Mousse

2011-06-05T05:49:00.000-07:00

All the talk about dangerous cucumbers and to think millions of absolutely safe vegetables and delightful salads have been wasted because of misinformation and euroglobal malpractices*. If ever there was a case for growing and consuming locally produced food products this is it. Of course I feel sorry for the farmers who depend on the markets for their income but the good news is that cucumbers have never been cheaper and there are lots of wonderful things you can do with them! Reminds me of the Nigerian lady who visited my family's vegetable shop in London some twenty years ago. She ordered 50 cucumbers and my sister, who was working during her student holidays, innocently inquired whether a party was being planned , got the shocked response "Good God they are far too good to eat"! She went on to explain of the medicinal properties of the simple cucumber and how she was planning to squeeze their suculent juices into her bath water!
Well I am sure there are health properties in cucumber but their taste and texture are also of benefit to humanity so here is a lovely unusual recipe which will delight your guests at the next summer lunch in the garden:
Make this dish the night before your lunch!

Ingredients

1 organic cucumber, peeled, seeded and diced small
1 tbsp of sea salt
3 tbsp tarragon vinegar
1 leaf gelatin
1 cup organic fresh double cream
2 cups of fresh ricotta
Black pepper
Handful of fresh chopped parsley, chives and scallions

Method:

Mix the cucumber, salt and vinegar in a bowl. Remove into a colander, put a plate on top and leave to drain for 1 hour. Remove plate and press down gently with a cloth. Soak the gelatin leaf in cold water for 5 minutes. When disolved, mix in the cream leaving a smooth mixture. Add the ricota and cucumber gently mixing all together including the taragon vinegar. Add the herbs, scallions and pepper to taste. Remove to an oiled mold and leave to set in the fridge overnight.

Turn out the mousse onto a large plate just before you wish to serve it. Serve with freshly baked bread rolls and a crisp cool glass of muscadet.

*Of course, clean all vegetables before eating, follow local health guidelines and always use a reliable source.

Lemon & Honey can save your Money & Tummy!

2011-05-27T08:44:00.001-07:00

I noticed yesterday when visiting the lovely market at Dinan that Brittany now has its own Coke Cola under the title Breizh Cola! It struck me as strange given what we now know about coke. Drinking soft fizzy sweet drinks regularly is known to damage consumers and to be a major cause of obesity in western cultures. Visit any supermarket and see for yourselves the enormous quantity of soft fizzy drinks available in two litre bottles often going on a buy one get one free basis! Given that they are not good for your health or your wealth why not make your own soft drinks at home and benefit your family's health as well as your purse. It is also a great way to get the kids involved in thinking about nutrition and getting out into the countryside for some active exercise collecting plants and berries for home consumption. There are an enormous variety of wonderful options available at different times of the year and now is the season for elderflower cordial (a recipe was included last month). I am going to give you a recipe now for Lemon & Honey with Ginger as it makes a delightful easy soft drink which is healthy and refreshing too. This one you don't need to collect wild berries or fruits but if you have a bee keeper near you do get your honey from her or him!

You will need:

1 cup boiling water
1 x tablespoon of raw honey
Juice from 1 organic lemon
1 x small piece of fresh ginger very thinly sliced

Method

In a long glass place 1 tablespoon of honey (with the spoon to avoid glass cracking). Add the boiling water. Add the ginger and juice from 1 lemon freshly squeezed. Mix with the spoon. Leave for infusion 3 minutes. Drain the ginger ( if desired) and serve.

Salmon with Caper and Parsley Sauce

2011-05-17T07:35:00.000-07:00

Here is another healthy fish dish which is quick, simple to prepare and absolutely delicious. Serves 4.

Ingredients:

2 salmon steaks
300 ml of dry white wine
2 bay leaves
2 shallots (peeled & chopped)
2 celery sticks (chopped)
celery leaves to garnish

For the sauce:

50g butter
2 garlic cloves (peeled and chopped)
2 table spoons of capers (drained and chopped)
4 table spoons of fresh parsley (chopped)

Method

Wipe the salmon steaks and season both sides with sea salt and black pepper. Place the wine, bay leaves, shallots and celery in a shallow pan and bring to a simmer. Add the salmon steaks and cover and poach for 12 - 15 minutes until the fish is cooked through. Remove the salmon from the liquid, place on a warmed serving plate and keep warm. Strain the liquid and reserve.

To make the sauce, melt the butter and cook the garlic, capers and parsley for 1 minute. Add salt and pepper to taste along with 125ml of the strained poaching liquid. Bring to the boil. Pour over the salmon steaks, garnish with celery leaves and serve with perhaps a few new potatoes and a nice chilled glass of Pouilly-Fume de Ladoucette, Loire, France, 2006.

Strawberries and Red Wine

2011-05-11T06:33:00.000-07:00

This is a simple and delicious summer dessert which never fails to impress the guests. All you need are:

1 lb fresh strawberries (2 pt)
1 litre red wine

I table spoon wild honey
1 tablespoon maple syrup
1 dl of fresh orange juice
1 cup sugar
1 ts fresh lemon juice
Twist of ground black pepper
Sprig of mint for decoration

Method

Wash the strawberries,cut in half and place in a large glass bowl. Add the wine and all other ingredients. Gently mix together. Cover and place in the fridge for around 90 minutes. Serve the strawberries with the juice in small bowls adding leaf of mint for decoration if desired. The remaining juice may be served as a cocktail or retained for future use eg as a granité.

Cooking in May

2011-05-08T07:12:00.000-07:00

So our wonderful cooking school is open again and our American students finally made it all the way from LA via Tours and Rennes arriving on Friday evening at the unholy hour of 2330 hours! Still we were delighted they made it safe and sound and now the fun part commences. The cooking course for the next few days is outlined below but I understand the chef is planning a few additional culinary surprises as well!

MAY 3 DAY COURSE 2011

Saturday
Lunch
Chicken stock making
Starter: Bruschetta on toasted bread
Main: Salmon fish cakes on a garden salad with homemade sauce remoulade
Cheese: Selection of French cheeses
Dinner
Starter: Mussel soup with saffron
Main: Pan fried skate wing with lemon, capers,
parsley & new potatoes
Cheese: Selection of French cheeses
Dessert:Panna Cotta with fresh summer fruits

Sunday
Starter: Gazpacho
Main: Caesar Salad
Cheese: Selection of French cheeses
Dinner
Starter: Asparges risotto
Main:Veal fillet with basil sauce, crème fraiche potatoes and
rosemary roasted vegetables
Cheese: Selection of French cheeses
Dessert: Tiamisu

Monday
Lunch
Starter:Artichoke in a citrus soup
Main: Warm smoked fish on a salad with chives dressing
Cheese: Selection of French cheeses
Dinner
Starter: Grilled Langoustines with garlic butter
Langoustine stuffed chicken leg with mushroom sauce
Main: Cheese: Selection of French cheeses
Dessert: Caramelized strawberries served with
cinnamon and a poppyseed ice cream

Royal Wedding Celebrations at Kerrouet House

2011-04-30T07:34:00.000-07:00

Well a wonderful evening was had by all who attended the special wedding banquet at Kerrouet House last night to celebrate the wedding of Prince William to Catherine Middleton. The evening commenced with Kerrouet Royale cocktails followed by a seven course meal and some fine wines. The evening was a triple celebration as Niall and Poul also celebrated five years of marriage and Christopher and Sarsha annnounced their engagement with plans to marry in Melbourne in March next year! The champagne celebration long into the night just as it did at Clarance House. If that was not enough, on the midnight hour we also celebrated the birthday of our wonderful friend and neighbour - Jeanette!!

Balloons & Champagne

2011-04-29T04:15:00.000-07:00

Well the first bottle of champagne has been opened and the balloons have been blown!
The Kerrouet Royal Wedding Day has officially commenced and two special couples here are celebrating their wedding anniversaries today as well!

A Royal Wedding Banquet awaits our guests

2011-04-22T07:34:00.001-07:00

With a royal wedding banquet scheduled for this coming Friday we have planned a unique menu for our distinguished guests. After all they are flying in from all over the world to celebrate the grand occasion in Kerrouet. We have promised them a memorable evening of gourmet cuisine and a few surprises too!
A car loaded with English Royal Memorabilia is already on it's way to France (thank you Neil & Lydia!).

We will kick off our evening with some Kerrouet Royale Cocktails because they were invented in the royale "chimney house" of Kerrouet (Ker Rouet = Kings House/Village in Briton!) by our very own selves! You can find how to make it here: http://www.cocktail.uk.com/Cocktail-Recipe/Kerrouet-Royale.htm

Research has indicated that Prince William enjoys his Gaelic stakes and so our chef will ensure the best possible gaelic sauce on the night. This is not as easy as it sounds in France given the impossibility of getting fresh cream but I hear we have a special supply coming in direct from Jersey! Thank you John! We know that Prince William has chosen a traditional fruit cake for his wedding cake. We had planned to bake a Charlotte Royal for dessert as it is fruit cake based and originally named for Queen Charlotte, wife of George III. However given the fact that we have lots of rhubarb growing in the garden and Rhubarb is an English popular dish, I am sure our guests will not object when presented with this dessert dish on Friday the 29th!

The full menu is as follows:

Kerrouet Royale Cocktails

Lobster bisque

Granité Danoise

Rôti de Boeuf à la sauce Gaélique

Kerrouet Royal Rhubard Crumble

If you would like to follow the proceedings do check us out on our live twitter account - cookinschool.

A Poem for Anni on her visit to Kerrouet

2011-04-20T12:27:00.000-07:00

I remember I remember a house in Kerrouet
A little window where the sun came peeping in each day
So magical it was to see such dazzling light foreplay
To greet a million stars at night while hooted owls held sway
And dancing moons bewitched and tranced in universal play
To dream and dance within the lights along the Milky Way
A Princess might well sleep tonight
Après la cabaret
No peas be hidden in her bed
Relax, enjoy your stay...

Grilled Figs with Gorgonzola and Honey

2011-04-15T00:39:00.000-07:00

There is nothing like the taste of fresh figs with gorgonzola and honey and so simple and healthy too as you can see from the link below. Here is a recipe which never fails to surprise and will enhance your culinary repertoire for any occasion.

Serves 4
This recipe can be made using raw ripe figs but the grilling adds warmth and flavour that complements the gorgonzola and honey. For more richness you could cook the figs on an oiled grate over hot charcoal.
You will need:
12 ripe figs
180g Gorgonzola cheese, crumbled
Raw honey
Method:
Heat the grill. Slice the ripe figs in half, place them face down in a cast iron pan and place them under the hot grill until browned. When the figs are brown on one side, gently turn them over and grill the other side for a further couple of minutes until browned. Remove the figs from the pan and place them in a bowl. Sprinkle with Gorgonzola, drizzle with raw honey and serve immediately.

More information on the health befefits of figs may be found here:
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=24

Baked Honey Mackerel with Ginger

2011-04-14T10:42:00.000-07:00

Fresh mackerel is probably one of the healthiest fish you could eat. It is full of omaga 3 fatty acids*. These help maintain a healthy heart and benefit brain function. Mackerel is not just healthy though. It is also absolutely delicious. Being quick and simple to prepare too. Try baking it with honey and ginger with carrots and celery for a fantastic meal.

Serves 2
You will need:
2 x fresh mackerel, cleaned with heads removed
2 x tablespoons of clear honey
1 x carrot, peeled and cut into matchstick strips
1 x 5cm slice fresh root ginger, peeled and cut into matchstick strips
Sea salt and pepper
1 x tablespoon of red wine vinegar
1 x tablespoon soy sauce

Method
Place the mackerel on a large piece of greased foil. Brush with the honey and sprinkle with the carrot, celery and ginger. Sprinkle with salt and pepper to taste, the wine vinegar and soy sauce.
Fold over the foil (to seal all the juices) enclosing the fish completely, then place on a baking sheet. Place in a preheated oven and cook for 30 minutes or until tender. Remove from the foil to serve.

*More information on the health benefits of fatty acids may be found here:
http://www.umm.edu/altmed/articles/omega-3-000316.htm

10 reasons to eat fruit

2011-04-14T10:37:00.000-07:00

Good nutrition is key to living a long and happy life. Health experts agree that a healthy diet should include between 5 and 9 portions of fruit per day. Here’s why:

Fruit such as
1. Oranges. A source of vitamins, folic acid and minerals which keep us in tip top health by supplying us with nutrients such as vitamin c, fibre and potassium.
2. Apples. A source of vitamin c which is vital for the growth and repair of body tissue keeping the teeth and gums healthy and healing cuts and wounds. Source of quercitin. Flavonoids have strong antioxidant properties (which help fight against free radicals which cause cell damage and disease).
3. Pears. A source of potassium and flavonoids which helps control heart rate and blood pressure.
4. Blueberry. Source of anthocyanins. Helpful with powers of recall by stimulating memory. In fact blueberry has been proven to improve short term memory loss.
5. Nectarines. Bursting with antioxidants which help neutralise free radicals.
6. Red graperfruit. High in vitamin C and completely free of bad cholesterol.
7. Raspberry. High in folate and vitamin C while being naturally low in fat, calories and sodium.
8. Strawberry. High in vitamin C.
9. Mango. A source of fibre which helps reduce cholesterol levels. A source for manganese and vitamins C & E. High in beta-carotene. Helps keep nerve and red blood cells healthy.
10. Peaches. Source of vitamin C. Also B carotene which is turned into vitamin A by the body and is essential for healthy skin eyes and hair.

Woodpeckers and Apple Blossoms

2011-04-08T02:55:00.000-07:00

It's my favorite time of year again when nature bursts back into life in the garden. We have woodpeckers busy pecking away in the background as the giant oaks, ash, sycamore and beech trees start to mantle their naked forest anew with luscious new leaves. The old crab tree is full of apple blossoms again and so reprieved from her barren autumnal harvest. The hum of bees high up in the blossoms can be heard, a welcome sound given their scarcity last year. The primroses anemone, bluebells, wood sorrel and forgetmenots are competing with daffodils, tulips and magnolias for attention and the herb and vegetable garden is screaming out for my attendance!

To hear the songs of the birds as nature takes command of the land is one of the greatest joys of being alive and so why not savour this moment and reflect on the extraordinary beautiful world we are all part of.

To hear the woodpeckers and birdsong of Kerrouet you can do so via the following link: Birdsong in Kerrouet

Roast sweet peppers with pine nuts and oregano

2011-04-05T02:26:00.000-07:00

I just love roast sweet peppers and to think they are actually so good for you too. Here is a delightfully simple dish which is easy and quick to make yet looks fabulous and full of flavour.

You will need for four servings:

8 red peppers
200ml olive oil
5 garlic cloves, cut in half and bashed
Finely grated zest of 1 lemon
4-5 rosemary sprigs
½ tsp coarse sea salt
1 tbsp demerara sugar
1 tsp dried oregano
200ml balsamic vinegar
150g very fresh goat’s cheese
12 basil leaves, torn
80g pine nuts, toasted

Method

1 Preheat the oven to 180C/gas 4. Cut the peppers in half lengthways and remove the seeds and stalks. Heat a roasting tin on top of the stove and add the olive oil. Once the oil is hot, add the cut peppers, garlic, lemon zest, rosemary sprigs and coarse sea salt. Cook this for 2-3 minutes on top of the stove, then add the sugar and oregano and place in the preheated oven.

2 Roast the peppers for 8-10 minutes, until they are just beginning to soften, then remove from the oven and pour in the balsamic vinegar. Put the tin back on the heat on top of the stove until the vinegar is reduced by half. Tip the peppers into a bowl and cover with clingfilm. This makes the peppers steam and finishes the cooking process. Also, if you prefer the peppers without the skin, the steaming makes them easier to peel.

3 Remove the peppers from the bowl, then strain the juice and flavourings through a fine sieve. Add a little more oil to make a dressing. Season the peppers, add the dressing, goat’s cheese, basil leaves and toasted pine nuts, then serve voila!

Cook & Tour Programme 2011

2011-04-04T10:14:00.001-07:00

We are offering three wonderful weeks of cooking and touring around Brittany this year. Each week comprises a full programme of French & Briton cuisine with our Michelin trained chef who will personally take you through some delicious gourmet lunch and dinner menus. You will also visit some wonderful places of interest including the extraordinary abbey at Le Mont St Michelle, oyster tasting at Cancale, the amazing medieval market town of Dinan and the historical Josselin Castle.

Dates are as follows:

26th -30th July

22nd - 26 August

19th - 23rd September

Full details can be found on our website frenchdiningschool.com .

Nothing fishy about a fish diet

2011-03-30T00:55:00.000-07:00

We all know that fish is good for us. There is a growing body of evidence which clearly indicates that eating oily fish, such as mackerel, sardines or wild salmon has significant health benefits for our hearts as well as our brains. It seems it is all down to the omega 3 oil found in the fish. Fish oil lowers blood fat levels and dramatically reduces the risk of heart attacks. New evidence now indicates that increasing omega 3 in your diet can not only reduce the risk of a cognitive decline and memory loss generally but also cut your risk of getting Alzheimer's disease by 50 per cent. Swedish scientists have undertaken research which indicates that children on fish diets actually did better academically than those who rarely eat fish.

Omega-3s are a family of essential unsaturated fatty acids that include eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). The body can’t make them very efficiently, so we have to consume them in our diet.

According to Dr Ryan, author of The Brain Food Diet, omega-3s contained in fish oil, and its DHA component specifically, play a vital role in the structural integrity and function of our brains, with a lack of it increasing the risk of brain malfunction and disease.

What a great reason to include fish, specifically mackerel,salmon or sardines high up on your menu list. Here is a nice recipe to get you started:

Poached Salmon with Sorrel Sauce
2 lb (1k) piece salmon fillet
1/2 pint white wine
water
fresh ground black pepper, bay leaf

Put your piece of salmon into a pan, season with pepper, bay leaf and pour the wine over.

Add water to cover the salmon.

Bring up to the boil, cover the pan and turn off the heat - leave until the salmon is cold and it will be perfectly cooked.

If you want your salmon warm, then simmer for 5 minutes or so and allow to cool enough to handle and then divide into four portions.

Sorrel Sauce
1 small bunch of young sorrel leaves
5 fl oz cream or soured cream
ground black pepper
lemon juice to taste

Whizz the sorrel and cream together in a blender - season with pepper and lemon juice to taste.

Preventing Alzheimer's Disease

2011-03-28T02:29:00.000-07:00

The simple solutions are often the most effective. If you keep to a healthy diet you are more than half way to maintaining a healthy body. Here are a few key ingredients to include in your balanced diet to ensure you keep healthy and reduce your chances of getting Alzheimer's disease.

Eat half a cup of various berries, raspberries,strawberries, blueberries, blackberries every day. They contain compounds which improve neuron function.

Eat low fat or fat free dairy products. Cut back on both fatty and processed meats.

Eat apples,or drink 2 cups of apple juice per day. It boosts the production of acetylcholine in the brain, a key resister to Alzheimer's.

Enjoy tea & coffee. Caffeine has been found to help prevent the onset of the disease as well as repair some of the damage it causes. 400-500mg of caffeine per day or around 5 cups of your favourate brew. Check with your doctor first though if you are pregnant or suffer from HBP before drinking caffeine.

Enjoy cocoa and chocolate which contains high flavanol content. This increases the blood supply to the brain and reduces cognitive decline.

Add cinnamon to your dish, 1 teaspoon per day as new research from Sweden indicates it may prevent the onset of Alzheimer's disease.

Try Alcar supplements (lipoic acid) one of the strongest antioxidant rejuvenators for the mature brain. Also found in yeast.

Avoid iron and copper supplements if you are over 50 unless recommended by a doctor.

Enjoy yellow curry or specifically turmeric. It contains curcumin a compound reputed to help against memory decline.

Enjoy a glass of wine every day. Keep within the unit health guidelines.

Include folic acid, proven to slow down memory decline, in your diet(if you have a medical problem check first with your doctor).

Enjoy walnuts and almonds (and their skins) in your diet. They are rich in antioxidants.

Eat fresh oily fish like salmon, sardines, herrings and tuna three times a week. The more fish you eat the less likely you are to get Alzheimers's disease.

Cut back on red meat and enjoy poultry.

Avoid sugar as it increases the production in the body of the toxin beta-amyloid which kills neurones.

Drink Tea and more Tea especially black or green tea without milk. They are packed with antioxidants and a powerful benefit for the mature brain.

Love vinegar (4 teaspoons per day) as it has been shown to reduce the risk factors related to memory loss including high blood sugar, insulin resistance, diabetes and weight gain.

Use olive oil (cold press if you can)as benefits against memory loss.

Enjoy your spinach as it is full of elements, minerals and antioxidants which benefit the brain as well as the body.

Take multivitamins - a low dose every day containing no iron is best for slowing down ageing in the brain.

Finally keep body and soul active in different ways such as brisk walking, cycling working in the garden,swimming, socialising, reading, conversing with neighbours and friends all of which will keep you young at heart.

Be happy - relish every moment of every day and enjoy it to the full. Remember you have already won the lottery just by being born!

Walking and cycling in Brittany

2011-03-25T15:21:00.000-07:00

It's not just the food folks! Brittany has to be one of the best places in the world to go on a walking or cycling holiday. The countryside is unspoilt, the roads are relatively empty and drivers take great care for cyclists and pedestrians.There are over 800 km of dedicated off road cycle routes crossing the countryside with another 20000 km being scheduled. Old train lines and tracks take you through medieval villages and forests where you can really get away from it all. Only last month we stood in amazement and watched a family of wild boar cross our path! What a shame my camera was at home in the car!

Britons are exceedingly friendly folk especially if you try at first to speak a little French with them. After all that is only being polite. With so many French words in English, no one has any excuses! There are excellent facilities along the cycle routes and you can find plenty of interesting places to explore. As you will see from the map above, it does not matter where you start your trip as the routes are easy to access from any direction. We have a number of dedicated walks and cycle tours we recommend so no excuses to get lots of wonderful exercise and as we are a cooking school you get to eat exceedingly well too!
We are located right in the middle of Brittany close to route 8 on the main map above. If you are staying on one of our cooking courses, we can prepare a nice picnic for you too. Here is a link which shows you our little village of Kerrouet in more detail.

http://www.randobreizh.org/zonedifferenciee/VoieVerte6StCaradecPlemet%20%282%29.php

Even William the Conqueror was on a diet

2011-03-24T03:35:00.000-07:00

When William the Conqueror reached his fortieth year on the throne, he became very concerned about his weight. Being overweight presented real problems for his riding skills and swordsmanship. For a king in the age of chivalry this was real disaster. Apparently his solution was to go on a very strict diet giving up food completely and drinking lots of wine instead! It is never an easy thing to refuse your King a drink! Anyway this was all very well until one day he was so inebriated that he fell from his horse and sadly died from the complications which set in later. He was only 59 years old.

Current guidelines say that the average working adult should consume no more than 720g of food per day and drink around 3 litres of water. The food ideally should consist predominantly of carbohydrates (530g), proteins (130g) and fats (60g). If William had been aware of this he might have lived a lot longer and his horse might have suffered a lot less!

La Bonne Vie

2011-03-22T03:15:00.000-07:00

We try to keep you fit and lean
With exercise and fine cuisine
Our chef will show you how to cook
Gourmet food without gobbledygook
With guided walks after lunch we stray
Where butterflies and birds do play
You don’t have to be a Queen
To dine well on French cuisine
So come to Brittany, make it your mission
Healthy nutrition is our ambition
Keeping fit the gourmet way
So you have la bonne vie every day!

You are what you eat.

2011-03-21T12:26:00.000-07:00

It has often been said that you are what you eat. Not surprising this also includes what you drink or don't drink. Most of us don't drink enough water for example. What you do and don't do also applies to the amount of exercise you take. All three activities eating, drinking and exercising are major determinants in our lives impacting upon our health, our energy and our longivity. It has never been easier and cheaper to eat well and exercise. However look into most supermarket baskets or on the shelves and you will see food products which are not conducive to good health. This applies to France as well as the UK. Have you ever tried to buy decent bread in France? Those white baguettes should carry a health warning and to think that the dough is defined in French law!! Too much refined processed foods and too much sugar or fats dominate the scene and we have not even mentioned other nasties including additives, preservatives and artificial colouring.

The good news is that we don't need to get complicated. The secret to healthy eating is so simple. For a healthy and nutritious diet follow these four basic rules:

1. Eat more fruit and vegetables. These are packed with vitamins, fiber and antioxidants. Keep it organic.

2. Include whole grains. This includes whole-wheat bread, brown rice, oatmeal and whole-grain pasta, provide more fiber and nutrients than refined grains such as white bread or white rice. Keep it organic.

3. Eat high-protein foods that are low in saturated fat and cholesterol and provide other nutrients as well. Buy fresh fish, poultry, beans, legumes, egg whites, tofu and other soy protein products. Keep it organic.

4. Avoid junk foods which are high in saturated fats and sugars and low nutrition value.

If you follow the four simple guidelines above you can still enjoy gourmet cuisine. Our cooking classes will show you how. But remember to drink plenty of water (before not after meals). Watch the alcohol intake and keep to the recommended units. Take regular exercise at least 30 minutes per day minimum. A brisk walk is good for both body and soul. Try to grow your own organic vegetables and herbs which will save you money and force you to keep fit! What could be easier?! Now you know the secrets of a long and healthy life.

Champagne Exercises

2011-03-20T05:30:00.000-07:00

We met a lovely lady in Chelsea a few years ago who had just published her book with the intriguing title "Champagne Exercises". Lady Joan Oliphant-Fraser was looking as fit as a fiddle and as energised as an uncorked bottle of Bollinger and her message was sparklingly clear. Champagne and physical exercises are good for you so why not combine them both? Her book is full of wonderful illustrations of various stretching exercises and movements one can do at any time of day or night and all with the obligatory glass of champagne. Her books are in high demand and I see even used copies on Amazon today are priced at £1262 each!*

At our cooking school we have tried to combine the two great determinants of health and happiness. Fine dining and exercise. Creating wonderful meals requires knowledge and skills which everyone can learn directly from our chef in the kitchen. Whether it be buying, preparing, cooking or serving, our Michelin trained chef will guide you with knowledge, skills and tips acquired over many years. We now know that a varied and well balanced diet which includes key vegetables, fish, oils, minerals and nutrients can significantly reduce the risks of diseases such as cancers and heart attacks.

The other determinant for good health is physical exercise. That is why we have incorporated some wonderful walks and cycling into our cooking course programme. We are located in the middle of "The Mene", an area of outstanding natural beauty and unspoilt countryside where rolling hills and quite country lanes link up medieval villages and forests. This is a wonderful place to exercise and enjoy the flora and fauna as you do so.

Walking is encouraged both before and after our cooking courses. Our guides are ready to take you on simple hour long walks or more with some wonderful healthy gourmet picnics included at various places of interest. What more could you want? Oh yes of course champagne! Well we even take care of that with our very own "Kerrouet Royale" which is made up of our home made elderflower cordial and bubbles of course! Bonne Santé!

* http://www.amazon.co.uk/Champagne-Exercises-Joan-Oliphant-Fraser/dp/0709057598/ref=pd_rhf_p_t_2

White Tea is good for thee

2011-03-14T10:27:00.000-07:00

Next time you’re making a cuppa, new research shows it might be wise to opt for a white tea if you want to reduce your risk of cancer, rheumatoid arthritis or even just age-associated wrinkles. Researchers from Kingston University teamed up with Neal’s Yard Remedies to test the health properties of 21 plant and herb extracts. They discovered all of the plants tested had some potential benefits, but were intrigued to find white tea considerably outperformed all of them.

Professor Declan Naughton, from the School of Life Sciences at Kingston University in South West London, said the research showed white tea had anti-ageing potential and high levels of anti-oxidants which could prevent cancer and heart disease. “We’ve carried out tests to identify plant extracts that protected the structural proteins of the skin, specifically elastin and collagen,” he explained. “Elastin supports the body’s natural elasticity which helps lungs, arteries, ligaments and skin to function. It also helps body tissue to repair when you suffer wounds and stops skin from sagging.” Collagen is a protein found in connective tissues in the body and is important for skin, strength and elasticity, he added.

Results showed white tea prevented the activities of the enzymes which breakdown elastin and collagen which can lead to wrinkles that accompany ageing. These enzymes, along with oxidants, are associated with inflammatory diseases such as rheumatoid arthritis. Professor Naughton said: “These enzymes and oxidants are key components of normal body processes. However, in inflammatory conditions, suppressing the activities of these excess components has been the subject of decades of research. We were surprised to find such high activity for the white tea extracts in all five tests that were conducted.”

The researchers were blown away by exactly how well the white tea had performed. “We were testing very small amounts far less than you would find in a drink,” Professor Naughton, one of the country’s leading specialists on inflammation, said. “The early indicators are that white tea reduces the risk of inflammation which is characteristic of rheumatoid arthritis and some cancers as well as wrinkles.”

Eight of the other plants and herbs analysed also helped protect against the breakdown of both elastin and collagen. After white tea, bladderwrack performed well followed by extracts of cleavers, rose, green tea, angelica, anise and pomegranate.

Allium Vegetables for a healthier Life

2011-03-14T10:18:00.000-07:00

Researchers at King’s College London and the University of East Anglia have discovered that women who consume a diet high in allium vegetables, such as garlic, onions and leeks, have lower levels of hip osteoarthritis.

The study, funded by Arthritis Research UK, the Wellcome Trust and Dunhill Medical Trust, looked at over 1,000 healthy female twins, many of whom had no symptoms of arthritis.

The team carried out a detailed assessment of the diet patterns of the twins and analysed these alongside x-ray images, which captured the extent of early osteoarthritis in the participants’ hips, knees and spine.

They found that in those who consumed a healthy diet with a high intake of fruit and vegetables, particularly alliums such as garlic, there was less evidence of early osteoarthritis in the hip joint. To investigate the potential protective effect of alliums further, researchers studied the compounds found in garlic. They found that that a compound called diallyl disulphide limits the amount of cartilage-damaging enzymes when introduced to a human cartilage cell-line in the laboratory.

Traditional Buckwheat Galettes

2011-03-10T07:16:00.000-08:00

Brittany is world famous for her traditional buckwheat galettes. These vary according to local customs and regions. In our local village of Kerrouet, only two persons still make galettes the traditional way over a wood fire using materials and knowledge which have been handed down over generations. Today most people simply buy their galettes in the supermarket and fill them at home with processed meats and cheeses. Needless to say the purchased galette is not a scratch on the real home made variety and it is worth while attempting to replicate the real thing. However you don't need to be a culinary historian to make great galettes but using the following ingredients from Edith, our wonderful neighbour who kindly supplied both the recipe, skills and knowledge.

You will need for 12 galettes:

225 g buckwheat flour
225 g unbleached white flour
2 teaspoons salt
500 ml milk, more if needed
500 ml water
110 g butter, clarified
Fillings (lard for pan, eggs, cheese, ham)
18-cm crepe pan

If you can cook over a real wood fire then do so as the wood smoke adds a wonderful
fragrance to the dish. However even here keeping a consistent heat can be problematic and not everyone can manage it as well as Edith can. So if you don't have a fire place perhaps you should stick to the gas stove or an electric crepe maker which are available on the market.

To make the batter:

Sift both flours into a bowl and add the salt. Make a well in the center and pour the milk into the well. Whisk one cup of the milk into the flour, forming a smooth paste. Whisk well with your hands folded over each other for 15 minutes, then add the remaining milk in 2, stirring well after each addition.It is useful for your helper to add the milk as you mix. You will note the texture of the sauce changes and becomes more creamier as you continue to mix. Cover and let the batter rest at room temperature for 30 minutes. Stir in the water and beat again for 15 minutes. If necessary add more milk until the batter is the consistency of light cream. Stir in half of the clarified butter.

Heat the pan to hot (150+ degrees) and screen with lard or duck fat or butter. Ladle batter gently on to the hot pan. Using a palette knife spread it gently with a turn of the wrist so the pan is completely covered. Cook the galette quickly (around one minute)until lightly browned on the bottom. Lift the galette off the griddle and place the other side down. Cook partially as it will be cooked again with the ingredients added. Remove to plate and keep warm. Continue to make as many galettes as sauce allows.

Traditionally the galette was placed in a bowl of buttermilk and consumed for breakfast and this can still be observed around Brittany. However you are more likely to be offered ham, cheese and eggs to the galette today. The beauty of the dish is that you can be as flexible as you wish adding what you like best. I prefer to add spinach, cabbage leaves, pak choi or red peppers with wild mushrooms. We serve this dish with local home made cider.

Gaelic Steaks for the Royal Wedding

2011-03-01T07:10:00.000-08:00

If you have not yet been invited to Prince William & Kate Middleton's Wedding Ceremony at Westminster Abbey on April 29th., please don't feel too disappointed. You can always treat yourself to a nice tasty Gaelic steak on the day. I understand Gaelic Steaks are likely to be on the royal wedding dinner menu* as they are a great favourite of HRH Prince William himself!

You will need for 4 persons:

4 sirloin mature aged steaks from reputable source(8 oz each room temp)
1 tablespoon butter
1 teaspoon olive oil
1/4 cup Irish whiskey (Jameson)
1 cup heavy cream
freshly ground black pepper to taste
sea salt to taste

Method:

* Dry steaks with a paper towel and season with black pepper and sea salt.
* Heat butter and oil in a frying pan and add steaks.
* Cook steaks until your preferred doneness, turning only once.
* Return steaks to a warm plate and pour off excess fat from pan.
* Return pan to stove and add Irish whiskey.
* Stir, being sure to scrape up drippings from bottom of pan.
* Reduce heat and add cream.
* Simmer for a few minutes until cream thickens.
* Add salt and pepper to taste.
* Pour over steaks and serve immediately.

I usually serve gaelic steaks with celeriac cakes and watercress salad.

* at Kerrouet House (where we will also be serving on the big day our very own royal cocktail "Kerrouet Royale").

Goat Milk Ice Cream!

2011-02-25T11:15:00.000-08:00

I do like goats milk ice cream! I first tried it on Cape Clare Island, off West Cork, Southern Ireland about ten years ago. A blind Scotsman on the island was making it himself and selling it from his front garden in the summertime to boost his pension. It was absolutely delicious so good in fact that I asked him for the recipe. He was a bit reticent about handing it over and as he was blind, I wondered what use it was to him anyway = guess the old goat was cleverer than I had at first realised!

You will need:

3 cups goat’s milk
1 cup heavy cream
3 vanilla pods split and seeded
5 egg yolks
3/4 cup sugar (split, 1/4 c. and 1/2 c.)

Put the goat’s milk, 1/4 cup of sugar, and the deseeded vanilla pods into a heavy bottomed pot. Slowly bring to a simmer, add whisk in the cream. Turn off the heat.

In a medium sized bowl, whisk together the egg yolks and 1/2 cup of sugar. Whisk a cup of the hot milk mixture into the egg yolks and sugar. This will temper the eggs and help prevent them from curdling in the hot milk. Whisk in another cup and then pour that mixture back into the pot with the remainder of the milk mixture. Turn the heat back on medium-low and cook, stirring, until the mixture begins to thicken. Remove from heat and strain though a fine mesh strainer into a bowl.

Cool thoroughly in the refrigerator, stirring occasionally until cold. This can be done the day before you want to make ice cream to ensure the mixture is ice cold before going into the ice cream machine. Enjoy.

Rennes - the beautiful capital city of Brittany

2011-02-24T06:20:00.000-08:00

I have been looking at the beautiful flowers for sale at our local food market in Rennes. This is a beautiful city and despite being the capital of Brittany, has a surprising local feel about it. It is small enough to let yourself go and get lost among the amazing old cobbled streets with their charming medieval houses but big enough to have some wonderful places to go and see like the Opera House or the Parliament Building or indeed the old food market where the attached pictures were taken.

The best time to visit the food market is early on a Saturday morning. It is possible to park underneath the market and simply take a lift up to street level. We bring our cooking students along here to see the wide variety of seafood, fish, fruit, salads, vegetables, herbs and meats available as well as cheeses, jams, cakes and bread and lots more besides.

Parsnip Fritters

2011-02-23T03:20:00.000-08:00

The markets are full of lovely parsnips at the moment. Now there are two wonderful thinks you can do with parsnips. The first is parsnip fritters which are exceedingly easy to make and turn out like a very healthy lunch snack. Great for parties or kids or both! The second thing parsnips are great for is making a home made champagne! That takes a little longer, is not good for kids but the end result is absolutely amazing for the adults!

Today we will stick to parsnip fritters!

You will need:

2 large parsnips
2 tablespoons flour
14g butter
salt & pepper
little olive oil for frying

Method:

Boil and mash up the parsnips; mix the butter into the flour. Add the seasoning and bring all the ingredients together. Beat well. In a hot frying pan, heat olive oil.
Drop in spoonfuls of the fritter mix and fry until golden brown. Serve warm.

Un burger pour le plat du jour

2011-02-22T03:15:00.000-08:00

So we hear France admit today (France News 24 below) from being the absolute authority in the culinary universe to becoming the second largest outlet for McDonalds - the author Michael Steinberger talks about where it all went wrong for French food. http://www.france24.com/en/20110216-2011-en-culture-food-culture-michael-steinberger

Yes it is a shame to see people queue up for lunch at McDonalds in France when they could just as easily go for a decent three course lunch at some of the numerous little restaurants all over the country. The cost of lunch can be as little as 9 Euros a head. The cuisine offered is often exceedingly good with ingredients from the patron's own garden. Many French companies offer their staff luncheon vouchers subsidised by the state so there is no excuse for not supporting good local restaurants. Unfortunately unless people continue to support such places, they will close and we will all lose out as a result. I think young people often take their heritage for granted and by the time it is realised, it can be too late. French Dining School is proud to be involved in French gastronomy in France and ensuring students from all over the world as well as France become aware of and support the fantastic culture and heritage of French and modern European cuisine.

Traditional Oxtail Soup

2011-02-18T12:30:00.001-08:00

It's not easy to get your hands on an oxtail these days! I had to give the butcher a week's notice and he said that the usual wait was a month! I am tempted to walk around the fields with a sharp knife and help my self to the next clean heffer's tail I see! Reminds me of a story my Grandad told me. He had gone to the cattle market to buy a cow. He was an acomplished dairy farmer who had been instrumental in getting the Agricultural Credit Bank off the ground. He must have been thinking of high finance when he bought that cow because when he got home, he found that the tail had fallen off! Apparently the seller had glued it on! Now you don't have to be a vet or a Bank Director to know that a cow with no tail, is of absolutely no use to anyone. The tail is critical for a cow to keep cool, balanced and free of buzzing flies! I can't remember what happened to that poor cow but I can tell you that oxtail soup is one of the best soups on earth and it is worth going the extra mile to get your hands on a tail!

Here is a great recipe which never fails to impress. You will need:

* 2 lbs. oxtail - the good sized rings;
* plain flour (about a cup will do)
* 2 oz. beef dripping (beef fat) or lard
* 2 medium onions, chopped finely
* 4 pints hot beef stock
* 2 tablespoons tomato puree
* Fresh bunch of thyme
* sea salt and black pepper
* A bay leaf or two
* 3 cloves, 1 garlic and a splash of tobasco
* A small bunch of parsley
* 2 medium sized carrots, diced small
* 1 stalk celery, chopped up small
* A little port or sherry

Method:

Trim the meat of excess fat and cut it up into chunks. Coat the meat in the flour. In a frying pan, heat up the beef dripping (or lard/goose fat). Brown the meat very quickly in batches over a high heat. Remove from the fat and drain on kitchen paper. Turn the heat down to low/moderate. Add the onions and garlic and fry gently until golden (about 8-10 minutes). Sprinkle in the 2 tbsp. flour. Mix well and brown lightly. Slowly add the beef stock and mix in thoroughly. The soup should start to thicken. Stir in the tomato puree. Add the thyme, and salt and pepper to taste. A splash of tobasco really helps and a little port or sherry. Add the bay leaf, cloves and parsley (it's best to tie them up in a piece of muslin cloth so it's easier to remove them later). Return the meat to the pot, cover and simmer for 3 hours until the meat is really tender and falling off the bone. Let it cool a bit and remove the bay leaf, cloves and parsley. Separate the meat from the bones cut in bite-size pieces and return to the pot. Add the carrots and celery. Cover and simmer for another 20 minutes. It's ready to serve now but I prefer to let the soup go cold, refrigerate overnight and remove the solid fat from the top, and serve next day with warm bread rolls and a glass of full bodied red wine. Oh and it always helps if you have a good tale to tell!!

What will you have with your French Cuisine?

2011-02-11T01:55:00.000-08:00

As an international cooking school we naturally receive enquiries from all over the world. Most of our students are simply seeking to improve their cooking skills and expand upon their culinary repetoire. Our students come from everywhere and the most popular destinations so far are Germany, Australia, China and the USA. Most of our students are professional woman but there are a growing number of men also seeking to develop their culinary instincts. The majority of our clients find us on the internet and it is not therefore surprising that email is usually the initial form of contact. We do get some unusual requests like the military General from Pakistan who wanted to send his son for four years "culinary punishment" and a lady from Brazil who wanted to learn "how to cook with ice"!

We also get requests from students who wish to do more than simply cook all day. They want to combine their week's cooking with more holiday like pursuits such as visiting places of interest. This is why we have a break in our daily cooking schedule allowing students a few hours off each day to explore food markets (the Rennes food market, marché des Lices,is one of the best in France!). We also recommend a number of beautiful local medieval towns to visit such as Dinan or Josselin. The beautiful seaside walled town of St Malo or the amazing abbey of Le Mont Saint-Michel are very popular.

Some students seek to combine their cooking course with wine appreciation classes, the French language, painting, astronomy, yoga, or simply cycling and walking. The area around Kerrouet is within The Mene, an area of outstanding natural beauty and unspoilt countryside. We keep cycles for our students and there are some beautiful walks we do recommend. We have professional sommeliers who give wine lectures and tastings and we are not far from the wonderful vinyards of the Loire Valley.

We are working on the provision of French language courses. However yoga, painting and astronomy (we are in one of the few places in Europe where the sky at night is not hindered by urban lighting!)will have to be offered by others. Our main preoccupation and expertise and love will always be French and modern European cuisine and we seek to do this exceedingly well in an intimate and memorable way.
If we take on too many additional pursuits we risk damaging the wonderful thing we are doing now - simply training others how to create great food in a unique, friendly and professional way. Bon Appétit.

Gourmet World Cookbook Awards 2011

2011-02-08T07:50:00.000-08:00

The Gourmet World Cookbook Awards will take place in Paris at the Cookbook Fair from 3 - 6 March 2011. Thousands of cookbooks are published every year in France not all written by chefs or professional culinary bodies. An increasing number of cookbooks are now written by complete amatures who combine a love of great food with an interest in regional cuisine and travel generally. You don't have to be a qualified chef to be a great cook and a good writer could be hopeless in the kitchen. But when the two elements come together there is fusion which gives rise to some great culinary writing. I am thinking of authors like Kimberley Lovato with "Walnut Wine and Truffle Groves - Culinary Adventures in the Dordogne" or "So French" by Dany Chouet and Patricia Hobbs in Australia.

People used to learn to cook from their parents. The cooking school will always be the next best alternative to learn such skills today but there will always be a place for the good cookbook. One can become familiar with the methodology of the cuisine and the recipes can be a joy to follow particularly if you have the basic skills to manage the knowledge learned. Add a sense of humour and up to date travel information and you can have a great book. The first famous French cookbook was Le Guide Culinaire by Auguste Escoffier published in 1903. It is still the bible of French cuisine today. If you are planning to be in Paris for the bookfair in March, do look out for chefs including Alain Dutournier from Carré des Feuillants (http://www.carredesfeuillants.fr) and Alain Ducasse (http://www.alain-ducasse.com/fr) who are likely to be out and about. Or just browse the numerous book aisles and find yourself a real culinary bargain in the process.

Andalusian Cooking School

2011-01-31T13:47:00.000-08:00

We have been spending the last few weeks searching for a winter retreat for our cooking school and this may well fit the bill. It is an old water tower built to look like a gothic castle. It has wonderful views of the Med as well as snow capped mountains and comes with an enormous amount of space! We may well need to open a brewery or enter the Guinness book of records for having the largest private wine cellar on earth! Either way we came a step closer today to finding our new place in the sunshine! It is a ruin at the moment but one which could be transformed into a beautiful cooking school one day!

Tapas in Cadiz

2011-01-25T06:08:00.000-08:00

We set off yesterday on a round tour of western Andalusia heading down through Marbella, Algeciras (bypassing Gibraltar), over even more mountain roads (Los Barrios) and up the coast arriving in Cadiz just in time for lunch. Cadiz is an amazing old city port, one of the oldest cities in Europe actually, resting at the edge of a thin peninsular with a lot of character and very friendly locals. Cadizians, if you can call them that, descend from an amazing mixture of previous folk including the Phoenicians, the Greeks, the Visigoths, the Romans, the Moors as well as the current Andalusian Spanish. The city may be old but it is also very clean unlike some new cities I have visited recently!! We were blown away by the old harbour walls built in the 15th century. The cut stones contained fossils of a previous era which were truly amazing.

We had lunch at La Cepa Gallega, one of the most famous tapas wine bars in Cadiz if not the modern world! It has been labeled a wine museum and a ship's stores but one thing is certain, Félix Fernández Verdejo and his son give you a right warm welcome on arrival and recommend some great wines, hams, fishes and cheeses to the hungry and curious visitor. We settled for the Coto de Imaz 2007 which was delightful particularly with the Manchego Cheese served simply on paper. There are no pretension here simply great food and wine served simply and with pleasure! Lunch for two was only 12 euros! Sadly we had to take our leave after lunch but we both agreed we would be back in Cadiz soon to explore this beautiful city in much more detail. We headed off up the coast towards Jerez de la Frontera (the home of sherry - another visit pending) and on to Rhonda (another amazing historical city built on top of a mountain ridge!) and finally over snow clad mountains (Sierra de la Nieves) and home to Fuengirola for a cold pint!!!

Almond trees blossom in Andalusia

2011-01-22T09:50:00.000-08:00

With the cooking school closed until the spring we find ourselves exploring the beautiful countryside and mountain villages of Andalusia again. The almond trees are already in blossom which proves that this year has started off much warmer than last year. Today we took a trip deep into the hinterland behind Marbella through the Rio Grande valley and up to the ruins of a 6th century Arab castle at Cartama. From the top of the castle mount you can see why the Moors chose this spot to monitor and control all movement north and south of their empire.

Today the plains are white with almond blossoms against a green carpet of lush rich grass and tiny rustic fincas. Flocks of parrots and herds of red goats are to be seen but otherwise the locals are all enjoying their siestas. We came across a simple bar earlier in the day though which was lively enough to attract our attention. The tapas on offer included a delicious Jamón serrano (literally mountain ham; a type of jamón (dry-cured Spanish ham), which is generally served raw in thin slices with fresh baked bread and olives and goes very well with a nice glass of rioja.

January - time to detox

2011-01-15T18:07:00.000-08:00

January is the time when we review our health and try to reduce the intake of sugar, coffee, fats, alcohol and toxins. It is also a time to review exercise routines and diets. Being mid winter it is not a good time to restrict essential warm foods or to starve the body. However most people in the west eat far too much so I do recommend a review and if you have been guilty of over indulgence over the festive season here is a simple detox diet for an average healthy person to follow for three days:

Upon rising

• 1/2 lemon squeezed into a glass of warm water

• 1 tablespoon of ground flaxseeds in a glass of water

Breakfast

• breakfast smoothie made with pear, rice milk and rice protein powder

Snacks

• apple juice diluted with water

• water

• vegetable broth

• celery sticks and hummus

Lunch

• chunky vegetable soup made with vegetable stock and your choice of vegetables

• steamed broccoli with sesame seeds and beets sprinkled with lemon juice on brown rice

• apple sauce

Snacks

• carrot sticks with hummus dip

• water

Dinner

• curried lentils on quinoa

• salad with mixed greens, red peppers, artichokes and sprouts drizzled with salad dressing of garlic, lemon juice and olive oil

• vegetable broth

Before bed

• 1 tablespoon of ground flaxseeds in a glass of water

Don't forget to drink at least 2 litres of water and enjoy 30 minutes of active exercise every day!

New Year's Eve Dinner Menu

2010-12-30T05:50:00.000-08:00

Hope you all had a wonderful Christmas with great food and wine amongst family and friends. We celebrated on the night of the 24th with a classic Danish menu starting with gravlax, a home cured salmon from the medieval tradition of burying the salmon in dillweed under the sand for 7 tides to cross!;the main course included roast duck with caramel potatoes and red cabbage. The dessert was a "duvet cooked" rice in vanilla & cream! Christmas Day dinner was simply guail & grapes in a morel & mushroom port sauce simply delicious.

We are now busy preparing dinner for tomorrow night and the menu is as follows:

Starters

Plater of Cancale Oysters and Prawns
***
Warm smoked salmon with carrot & horseradish salad
***
Scallops in puff pastry with a curry Sauternes sauce
***

Granitee of mulled wine

Main Course

Mushroom stuffed chicken with salsify
***
Selection of cheeses
***
Dessert

Panna cotta on an bed of orange salad

I have planned to include a few surprises in between these dishes and one will be a brussel sprout dish as I have just collected my first crop from the garden and intend to use them! I found a nice recipe from an old cook book which once belonged to the Danish Prime Minister's chef back in 1932. It is for a "rose cabbage soup" and is nicely typed up on government headed paper so that will be interesting and bound to go down a storm when it is served to party revelers at around 0200 hours on New year's day! Have a great party everyone.

An old Christmas Punch from Denmark

2010-12-24T05:09:00.000-08:00

Julianes Gløgg
Here is an ancient recipe I was given by an old Lady from Ebeltoft, Denmark when I had my restaurant. It is from 1934 and is a Christmas favourite of ours:

Gløgg means " will warm you up" and believe me this will.

I always make a double portion as it will keep, but you will be surprise to see how quickly it goes!
and here it is.

Julianes Gløgg = "Heat me up at Christmas"

4 Bottles of full bodied red-wine
2 Bottles of Port
1 Bottle of Cognac
1 Bottle of Vodka

4 Cinnamon sticks
40 whole cloves
400 gram of sugar
1/2 a liter of water

200 gram of raisins marinated in port
100 gram of almonds flakes

Slowly boil water , sugar, cloves and cinnamon sticks for 10 minutes.
Add it to all the wine and alcohol and let it rest for a day.

Only heat up what you will need and DON'T let it boil

Serve it in a pre-heated glass with some raisins and almonds, put a spoon in the glass as you add the Gløgg and serve it right away.

One glass is lovely, -two is dangerous and don't drive after one glass

A very Merry Christmas to you all from Niall & Poul.

Cooking at Kerrouet House - Film

2010-12-13T12:32:00.000-08:00

Langoustines & Turbot with Alex Jones

2010-12-13T04:16:00.000-08:00

Paradise Apple Jelly

2010-11-15T06:35:00.001-08:00

Now is the time to collect those paradise apples and we are so lucky this year to have an abundance in our garden. They are so ripe that they are already beginning to fall to the ground so I am glad to have a rain free sunny day to harvest.What beautiful colours of golden reds and yellows!

Ingredients:

3.5 Kg apples (weight for other ingredients)

3.5 Kg of confiture sugar (same weight as apples)

Method

Wash and trim the apples. Fortunately there is no need to peel or core these. Place in a large pan with the sugar and bring slowly to the boil. Stew for 20 minutes until soft. Strain through a jelly-bag removing any scum. Bring to the boil and boil until a little sets when tested. Store in glass jars in a cool larder. Apple jelly is a wonderful addition with venison.

Dinner Tonight

2010-11-14T08:08:00.000-08:00

Rain rain rain - what terrible weather we have had with storms and gales and now the poor trees are naked having lost their beautiful golden leaves. Well now it is time to light the log fire and dine under candlelight. We always do this but in autumn when the days are short and the weather inclement, there is an extra dimension to life when you close the shutters, pull the curtains, light the fire and find a good book and a nice bottle of red! On the gastronomic agenda tonight we have planned a gourmand pea soup which is surprisingly amazing, to be followed by roast pork with a musterd sauce and peppers. A traditional dessert of home made apple pie with almonds and poppy seed ice cream. The recipe will follow but now I better get cooking.

Salmon & Watercress

2010-11-03T02:32:00.000-07:00

The salmon has been revered for centuries by the Celts for its intrinsic ability to bring knowledge to the consumer! There is certainly no longer any doubt that fish oils and specifically the omega-3 fatty acids contained therein are a valuable food source for brain function as well as general wellbeing. We also know that watercress is a wonder salad gram for gram containing more iron than spinach, more vitamin C than oranges and more calcium than milk. It is brimming with Vitamin A (converted from beta carotene) with 80g providing a whopping 42% of the recommended daily allowance. Its curative properties have been revered down the centuries; Hippocrates born in 460BC, the father of medicine, is said to have located his first hospital close to a spring to ensure fresh watercress to help treat his patients, Greek soldiers were given it as a tonic before going into battle and the 16th Century herbalist Culpepper claimed it could cleanse the blood. Educated pagans, filidhs and druids thought very highly of watercress as a plant which increases sexual energy, enhances divination and boosts fertility! Need I say anymore about the health benefits of this recipe!

You will need for 4 servings
1 kg salmon (middle cut)
50g Clarified butter
250ml of fish stock
300g watercress (stalks removed)
250ml double cream
1tsp chlorophyll (optional)
salt & black pepper

Method

Debone the salmon (from the back) and remove the skin. Cut the flesh into 4 good escalopes of about 200g each. Set aside on paper and salt lightly.

Using a sauté pan, heat the clarified butter over a medium heat. Introduce the salmon escalopes and cook for 1 minute on each side. Transfer to a serving dish and keep warm. Pour off the excess fat from the pan and deglaze with the fish stock. As soon as the stock bubbles, introduce the watercress and freshly grounded black pepper (I use madagascar pepper) and simmer for two minutes then add the cream, lower the heat cover and leave for 5 minutes. Add the chlorophyll if you have it. Pour the sauce onto a plate and lay the escalope on top. Steamed potatoes are a good accompaniment with this. Serve immediately with a nice cold glass of dry white wine from the Loire Valley - say a Sancerre or Pouilly.

Snails in garlic butter, black pepper & chives

2010-11-02T02:43:00.000-07:00

Are you really into French Dining? Well why not test yourself and your best friends with a gourmet snail in garlic butter dish? It is great as a starter and will certainly get your diners talking!

You will need:

100 snails (if you don't know how to collect and clean your own organic supply just ask - otherwise source a commercial supplier for Helix Aspersa.

Put the snails in a sieve and dunk them in boiling water for a few seconds to kill them. Take the snails from the shells with a small fork, wash them off and then cook.
To cook about a 100 you need a pint of water, ¾ pint of cider, a large carrot and an onion cut into pieces. Make sure the snails are covered in liquid.
Bring to the boil and simmer until tender for about an hour – it may take a little longer.Rinse in hot water to clean off the bits of vegetables. Dry on paper and set aside.

For the Le Poulbot sauce preparation you will need:

450g salted butter (at room temperature)
6 small shallots
3 garlic cloves
20g fresh chives finely chopped
1 teaspoon fresh thyme finely chopped
20g fresh parsley finely chopped
20 hazelnuts
600ml double cream
1 tbls green chartreuse
10g freshly grounded Black Pepper.
Good pinch of chervil,dill, fennel seed, basil and sage.

Peel wash and finely chop the shallots and garlic keeping them separate. In a sauté pan set over a low heat sweat the shallots in half the butter. Add all the herbs except the chives and keep some parsley for sprinkling at the end. Toast the hazlenuts under a hot grill for a few minutes until golden brown. Place the nuts into a cloth and rub together to remove the skins. Finally chop the nuts. Add the chopped nuts to the pan. Pour in the Chartreuse and ignite. Stir in the cream, black pepper, remaining butter and garlic and simmer for five minutes. Add the chives season to taste and serve in snail dishes with a sprinkling of the parsley over each dish. Serve with a nice dry white chablis or a muscadet and freshly baked parsley bread rolls.

Parsnip Fritters with chili and chives

2010-11-01T09:00:00.000-07:00

There was a time when I deemed parsnip far too important to use as a vegetable because I found they are a fantastic base product for making home made champagne! That is another story! When I was younger my folks would make fritters in order to guarantee that we as children would eat up our vegetables! Fritters are easy to make and lend themselves to a wide variety of interesting combinations. Here is a basic recipe to get you going:

You will need for 4

6 parsnips washed and peeled.
butter
salt and pepper to taste
2 Chili finely chopped
bunch of fresh chives (chopped)

Method

Dice the parsnips and place in boiling water for 25 minutes until soft. When soft, strain off the water and add salt butter and a little milk and pepper. Mash up the parsnip in the pan until fluffy adding the chili and chives. Shape up into fritters and roll in plain flour. Sauté in the pan until golden brown and serve immediately

Peaches in Champagne

2010-10-29T06:57:00.000-07:00

I am always on the look-out for an eye catching dessert which is not only delicious but has real feel good factor too and this has to be one of my favourites. It is surprisingly easy to make yet so rare to see it served these days. That is why it is great for that very special private dinner party!

You will need for 4 servings:

4 ripe white peaches
500ml dry champagne
350ml of sorbet syrup
1 small vanilla pod
250g strawberries
150g castor sugar
250ml double cream
juice of half lemon
4 fresh mint leaves

Method

Plunge the peaches into boiling water for 30 seconds then into cold water and when cool, peel. Place the peeled peaches into a shallow pan and add the champagne,syrup and vanilla. On a low heat bring gently to the boil and poach at 85 degrees for around 5/6 minutes or when soft. Remove from heat and keep the peaches in a cool place. The peaching liquid should be chilled in the refrigerator.

Rub the strawberries through a fine sive over a bowl and add the sugar to the pulp. Whip the cream until the whisk leaves a trail when lifted then stir in the strawberry pulp and the lemon juice.

Serve the peaches in glass dishes or small bowls. Pour the strawberry mousse over the bottom of the dishes and place a cold (not chilled) peach on top. Place the mint leaf on top of the peach and serve the champagne separately in a sauceboat.

Noisettes of venison with cramberries

2010-10-27T07:14:00.000-07:00

Brittany is fortunate in having plenty of wild deer and come October all the local farmers are out and about with their guns! Make sure you are visible if your out in the woods collecting mushrooms! If you are not a member of the hunting club then join up immediately or make friends with someone who is! Failing that source a good gamekeeper or licensed butcher.

You will need for 6 persons:

1 saddle of roe deer
200g cranberries
1 ts thyme flowers
3 ts crushed black peppercorns
100ml olive oil
100ml port
30g castor sugar
half an orange
half a lemon
2 medium carrots
1 large onion
1 stick celery
2 garlic cloves
50g flour
50ml cognac
150ml red wine vinegar
1L red wine (Gamay-style)
1L veal stock
1 sprig of thyme
100g foie gras (preferably raw)
50g butter
salt

Method
First cut out the 2 fillets from the bone; trim off the skin,sinews and nerves and keep to one side. Remove the 2 fillet mignons from underneath the saddle. Cut the large fillets into 12 or 18 noisettes and place in a shallow dish with the 2 fillets mignions. Sprinkle over with the thyme flowers, peppercorns and olive oil and leave in a cool place for 3 hours.

Put the port, sugar, and the orange and lemon zests into a pan and bring to the boil. Lower the heat, add the cramberries and let it bubble for 30 seconds. Keep at room temperature

For the pepper sauce first preheat the oven to 220 degrees. Break up the bones from the saddle and place into a roasting pan with the venison trimmings. Brown the bones on all sides in the hot oven. Slice the carrot and onions into rings and finely chop the celery. Add the vegetables to the roasting pan along with the unpeeled garlic clove. After a few minutes, sprinkle with flour and roast for a further 10 minutes. Remove the contents from the pan into a large saucepan.

Deglaze the roasting pan with the cognac and vinegar. Set it over a high heat, pour in the wine and ignite. Simmer for 5 minutes then pour the liquid over the bones in the saucepan. Add the veal stock, the remaining crushed peppercorns and the thyme and simmer gently for two and a half hours skimming as necessary.

Pass the sauce contents through a conical sieve pressing the mixture with the back of a spoon to ensure all the wonderful juices are fully extracted. Return the sauce to a pan and keep warm.

Place a sauté over a high heat and without adding any fat, brown the venison noisettes and the filet mignonsfor 1 minute on each side. Keep them pink in the middle and warm.

Drain off the fat from the pan, deglaze with the juice from the cramberries, then add the pepper sauce. Rub the foie gras through a fine sieve and add to the sauce. Slowly add in the butter ensuring mixture does not boil. Add the cranberries and season with salt and pepper to taste.

To serve, lay the 2 filet mignions in the centre of a shallow dish and arrange the noisettes around the sides. Pour over the boiling hot sauce and serve immediately.

Where do our students stay when cooking with us?

2010-10-27T06:10:00.000-07:00

Student Lodge (1) Garden and patio

Student Lodge (1) Lounge

Student Lodge (1) Balcony level 1 (4 bed)

Student Lodge (1) External from road

Student Gite (2) 2 Bed Courtyard View

Student Gite (3) 4 bed with loads of space

There are a variety of wonderful places to stay around Kerrouet and so it very much depends upon the students themselves. We are often asked why don't we put up students within the school itself but the answer to that is simply to give the students a break when they are not cooking! Believe me they need it as do our chefs too!

We use up to four different houses all local to the village. The nearest is Lodge 1 which has 4 bedrooms, a large lounge and kitchen where students can relax and a lovely garden to sunbathe in!

Gite 2 has 2 bedrooms and is a complete unit with a beautiful courtyard.

Gite 3 is up the road a few minutes away and sleeps 4 easily with lots of space. There are other spaces available too so no one need worry on the accommodation front.

It is good to have a place to relax when not cooking although we allow students to utilise the rest rooom at Kerrouet House so that they may avail of wifi facilities. There are also facilities for washing clothes as well. Students make their own breakfasts but will have coffee/tea on arrival each day of the course at 10am and there is plenty of food during lunch and dinner so don't eat too much first thing in the morning! Lunch usually ends at around 2.30pm and dinner preparation recommences at around 5.30pm and students remain at Kerrouet House until after dinner around 10.30pm. From what our students say, we don't need to change the routine as it works for them very well. We look forward to welcoming you to Kerrouet House in the not too distant future!

Places to visit

2010-10-19T02:11:00.000-07:00

While Kerrouet itself is a tiny hamlet just outside the villages of St Gilles du Mené and St Goueno, we are located directly in the gently rolling countryside of "The Mené"; an area famous throughout Brittany for its unspoilt scenery - a walking and cycling paradise. Here you have a unique time warp where village life goes on much as it did in the middle ages. Villagers attend their fields, their gardens and their animals and little has changed on the surface at least. The roads are quiet and the alluring sounds of wildlife are apparent. Bats, owls and woodpeckers compete for attention and give one an intense feeling of closeness with nature. The gentle sound of church bells can be heard ringing for miles across green fields and hedgerows. A far cry from the traffic and pollution I remember on Gloucester Rd Kensington (London) where I used to live!

So for students who just prefer to go for a walk or a cycle in between cooking, this is a wonderful spot to do so. To unwind. To walk safely. To meet friendly neighbours. Earlier this year, some of our German students were very surprised when an old man they met on the road invited them into his home. He was over 80 years old and lived alone. They were offered home made cider and given a tour of the garden. They came away amazed that people could be so hospitable to complete strangers.

If you wish to explore there are lots of extiting places to visit around us. You could spend a few hours in Dinan or Josselin or St Malo or Lamballe. Here are a few photos to get you in the mood. There is also my favourite place St Cado and of course Vannes, Rennes and Nantes. They all have their unique beauty and charm. You could easily spend all summer long exploring but please remember that cooking starts again at what time was it??!

Pheasant in white wine

2010-10-18T07:46:00.000-07:00

This is a lovely dish not only because it is simply delicious but also it is so suprisingly easy to prepare. All the prep work is done in advance so you can be free with your dinner guests the moment they arrive!

You will need

1 pheasant oven ready
140g tomato purée
quarter litre white wine
0.45kg charlotte onions
0.25kg of parsnips
0.45kg of carrots
3 x Sprigs of fresh rosemary
2 x Thyme
Salt & Pepper
1 clove garlic (cut up small)

Method

Slice all the vegetables and place in a large casserole dish. Put in the pheasant. Mix together the tomato puree, wine, herbs, garlic salt and pepper.Pour over the pheasant and the vegetables. Cook in a slow oven at 175 degrees, turning and basting the pheasant for 2.30 to 3 hours until tender. Serve direct from the casserole dish to the table.

What our students say about us

2010-10-18T07:34:00.000-07:00

Following every cooking course we ask our students how they found our school. Here is a selection of their comments for your information.

"I think the course was excellent you and Poul are fantastic hosts. And the way Poul apparently effortlessly throws together some of the best food I have ever tasted was truly inspiring! The kitchen was pretty much exactly what you would imagine a French kitchen to be and all in with the long languid lunches and dinners. It was exactly the French cooking experience we were hoping for. Please don’t change a thing!!"
Hugh Patience - October 2010

"I thought the selection of recipes was excellent, the main thing for me was, there was a good balance of simple type of recipes which you could easily reproduce on a Saturday afternoon at home and more complicated showing-off type recipes which went with a certain feeling of accomplishment! I thought mixing in a few kitchen skills (de-boning the chicken leg, filleting the skate wing, peeling the artichoke) was a real learning experience for me, and I daresay for others that have attended and will attend the course. Also I thought your flexibility as regards to the recipes was also great, those little parmesan crisps were wonderful and when I had mentioned to Poul that I had made chocolate fondant before, he then went on to change the recipe. Thought these little details (and the hosts!) really made this course stand out from others that I have attended". Kwan Phung - October 2010

"Alex Jones ( presenter BBC The One Show) came away saying how amazing the experience was – praise indeed from a (TV Film) team that are constantly travelling. If only every location was as easy and as nice as you were, we would be very lucky" Emma Davis Flic TV

"I couldn’t believe how warm, welcoming and entertaining Niall and Poul were. I immediately felt at home." Hannah Woolhouse

"The course was perfect for us (good food and wine lovers). We wanted a relaxed and fun environment to learn new things about cuisine." Mandy Dunn

"It was absolutely perfect for what we wanted and suited all our requirements." Heidi Houlihan

"Extremely welcoming, hospitable, approachable and friendly." Lana Hanks-Rossiter

"I feel much more confident to go home and cook these dishes and try new things. I can also adapt the recipes for my children." Georgina Gratten

"I made food that I didn’t know I could make "
Clare McCracken

"I cannot thank you enough for such a fantastic
week. Great food, great learning and great company. Thank you, thank you". Heidi Shenk

"It was an absolute pleasure spending a week at Kerrouet House, thanks for having me, and sharing your stories, recipes, and cooking tips. I will definitely keep in touch and I hope to see you guys again in the not too distant future"!! Jenny Wong

"Being now back in Berlin for almost a week,I can aleady say that I miss Kerrouet! Thank you for a wonderful week, the good instruction, interesting conversation and accommodation!I had a wonderful time, and already I have friends wanting to sign up"! Ellen Brandle

"We had such a lovely time with you at the cookery school in Kerrouet. We couldn't fault it in any way really! Both John and I have been delighting in retelling stories of our holiday- the yummy food, great company, lot of great conversation and laughter! I learned lots and John was so happy cycling by day and eating "the best food he has ever eaten for a full week in a row" with lovely company".
Polly Fitzpatrick

"The best food I have ever tasted"! Joyce Boyle

Rôti de marrons - Roast chestnuts

2010-10-15T11:03:00.000-07:00

We all love our chestnuts and our log fires and so when autumn arrives what better activity than to get the neighbours in over a few bottles of cabernet sauvignon and sit around the fire discussing the harvest as you roast the chestnuts in the fireplace.

You will need around a bucket of chestnuts for 8 people

Cut a half-inch gash on flat sides and put in an chestnut pan, allowing one-half teaspoon butter to each cup chestnuts. Shake over fire until butter is melted. Put in the hot ash and let stand five minutes. Remove from fire, and with a small knife take off shells which can be discarded back on the fire!

"At last the dinner was all done, the cloth was cleared, the hearth swept and the fire made up. The compound in the jug being tasted, and considered perfect, apples and oranges were put upon the table, and a shovel-full of chestnuts on the fire".

Charles Dickens — A Christmas Carol

Apple Crunchie Breakfast

2010-10-15T09:36:00.000-07:00

Breakfasts can be difficult. We just don't have time to think or prepare the early morning dish and it is a sad fact that most of us including children end up skipping it completely. However we all need sustenance and nourishment following the abstemious rigours of the night. Most of us commuters rely on that coffee purchased in the high street and taken direct to the office. If we are lucky we might also enjoy a muffin of some sort and there are fortunately an increasing variety of tempting snacks available now in our high street outlets. I do enjoy the elderberry muffins at starbucks and where would we be without our espressos, macchiatos,lattes,cappuccinos,caffè mochas and americanos? But if we are trying to eat healthy, take control of what we are consuming and saving money we simply best get organised. One way to do so is to prepare apple crunchie breakfasts for the week ahead and to help yourself to a quick and tasty bite of this delicious dish with your early morning tea or coffee or orange juice.

You will need
0.45kg cooking apples
lemon juice (1 lemon)
56g butter
3 table spoons of honey
2 cups of porridge oats
salt to taste (optional)

Method

Peel and cut up the apples and place them in a pie dish. Sprinkle over the top with the lemon juice. Mix the butter with the honey and oats to make a firm mix. Spread over the apples and bake at 160 degrees (a moderate heat) for 20 minutes. Serve hot with a dallop of creme fraiche or plain yoghurt. Alternatively allow to cool and place upon a chopping board, cut up into slices and use portions as required for a nourishning and tasty meal. The great think about this dish is that the oats are a slow burner and will keep you going all morning!

Autumn Cooking Course 2010

2010-10-04T01:12:00.000-07:00

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

Crab Apple, Gin and Rosemary Jelly

2010-10-01T01:20:00.000-07:00

Autumn has arrived and the garden is awash with windfall apples. It is time to prepare for those warming winter dishes. Chutneys and jellies reign supreme in a good kitchen larder and there are so many jellies one can prepare with apple. I tried my first classic apple jelly (made with crab apples) when I was 11 years old - in an ancient castle garden (Cabra Castle in Ireland) and the experience has always remained with me. There are numerous delightful combinations including apple & chilly,apple & ginger, apple & clove, apple & cranberry, apple & elderberry, apple & geranium, apple & mint, apple & rosehip but today I will deal with apple & rosemary with a hint of gin which is one of my favourites.

You will need:

2.4 kg crab apples
2.6 Litres water
2 sprigs of rosemary
2 organic lemons (unwaxed)
Sugar (see value below)
Gin

Wash and quarter the complete apples (do not peel or core) and place them in a large sauscepan with the water, rosemary and lemon peel. Cook for 30 minutes to reduce to pulp , allow to cool and then place in a jelly bag overnight to strain off the juice. Measure the juice into a preserving pan and allow 450g sugar to each 600ml of juice. Warm the sugar in a low oven before adding to juice. Squeeze strain and add the lemon juice to the pan; bring to the boil adding the warm sugar. Stir slowly until the sugar is disolved. Increase the heat for around 8 minutes, skim and test for setting. When ready pot up immediately in sterilised gin glazed glass jars adding a tiny sprig of rosemary in each pot.

Calette

2010-09-30T02:24:00.000-07:00

You have all heard of the galette but I want to tell you about the calette! It is exactly the same as a galette but with one striking healthy difference. There is no processed meats in a calette. Instead of meat, you place a nice healthy cabbage leaf which has been steamed for one minute. It helps to place the cabbage leaf inside on the base of the pancake and then add other ingredients as desired including cheese, tomato, thyme, egg, salt and pepper to taste. Three minutes later you have your calette.

You will need for the mix

0.5 kg of buckwheat flour (sarrasin)
1 litre water
tspoon salt

Mix all the ingredients very slowly in a bowl for 30 minutes using your hands to feel the grain of the flour change slowly and become almost silky. Once ready you can keep it in the fridge for up to four days. Using a large spoon, place each pancake mix on a hot pan which has been greased with non flavoured pork or goose fat or non salted butter if easier to find. Place the calette on the pan and once formed, add the egg (break and spread the egg)cabbage leaf, cheese, tomato and herbs as desired. Fold the calette into an envelope and serve immediately.

Apple Chutney

2010-09-27T09:45:00.000-07:00

With food costs on the rise there is even more reason to get out to the hedgerows and forage! The windfall season is here and apples and blackberies are there for the picking! Today I will let you in on a wonderful recipe for apple chutney. This recipe has been in my family since I was kneehigh!

You will need:

1.8 kgs apples
.91 kgs onions
.50 kgs sugar
.50 kgs sultanas or dates
sprinkle of salt & cayenne pepper to taste
half litre of apple vinegar

Method:

Wash, core and chop the apples, add the onions, sugar and sultanas (chopped fine) to the pan. Season with salt and pepper. Cover with vinegar and simmer gently for 2 hours stirring frequently. Place into sterilised jars, cover tightly and store in a cool,dark place.

Apple chutney is delightful with all sorts of foods but I love it with cheese dishes miscellaneous salads and even with a spicy curry!

Cooking Weekend

2010-09-20T06:40:00.001-07:00

A weekend of cooking and fun was planned and that certainly was delivered. The cooking element included mussel soup with saffron, artichoke in citrus sauce, fish cakes with remoulade sauce, langoustine stuffed chicken leg with mushroom sauce, apple gratin with homemade poppyseed ice cream, caesar salad, frikadeller meat balls, warm smoked fish with horseradish cream, veal fillet with tarragon sauce and creme fraiche potatoes and rosemary roasted vegetables and an enormous dish of tiamisu which was all consumed in three rounds!

Rose Hip Posset - A new dessert from Kerrouet House

2010-09-14T12:40:00.000-07:00

Well not surprising given all the talk about the abundance of rose hips recently and all the harvesting I have been doing of late! I have developed a new recipe using rose hips , cream and sugar and that's it (oh and the rose petal for garnish which is optional). This was only made for the first time yesterday and I think it will be a real hit with our students. It is very powerful being tart with a great bite and zesty appeal which can be sweetened to taste although I prefer it fairly plain with just a little sugar.

You will need
* 2 kg fresh rose hips (cleaned with seeds removed)
* 200 g sugar
* 500 ml fresh cream
* 1 rose hip flower (optional)
* 100 ml of water

Method

Place the deseeded clean rosehips in a pan and boil gently in water for 30 minutes to reduce to syrup mix.
In another pan, place the cream and sugar together and slowly bring to the boil mixing constantly.
Add the rose hip syrup to the cream and sugar and boil again for 2 minutes stirring constantly with a wooden spoon.
Pour the rose hip posset into 6 serving bowls and allow to cool for 30 minutes.
Place the bowls in the refrigerator to set for at least 5 hours before serving. Decorate with wild rose hip petal if desired.

Rose Petal Jelly

2010-09-11T00:04:00.000-07:00

With all the rose hip around just waiting to be picked I simply had to add another recipe for you. This jelly is easy to make, absolutely delicious and can be utilised in numerous ways. I like it served with fresh scones!
You will need:

1 cup fresh, fragrant,rose petals
Juice of one lemon
2 1/2 cups sugar
1 package powdered pectin
1 1/2 cups water

Method:
Rose petals are best gathered in the morning. Cut off the white base on each clump of petals as it adds bitterness. Put petals, lemon juice, and 3/4 cup water in blender and blend until smooth. Gradually add sugar. Put mixture in sauce pan and stir in pectin, 3/4 cup water and boil the mixture hard for one minute, stirring constantly. Put it all back in the cleaned blender and stir until smooth. Pour into hot, sterile jars leaving 1/4- inch head space. Process 10 minutes in a boiling water bath, or freeze.

Panna Cotta with fresh summer berries

2010-09-07T06:01:00.001-07:00

This dish is one of the most popular of all our recipes and students just keep on asking for it year on year! Serves 6 - 8

You will need:
1/2 Litre of fresh cream
1 Vanilla pod split lengthways, seeds scraped out
50 gram of sugar
2 gelatine leaves
Little bit of lemon zest
Autumn fruit sauce or whatever is in season
150 grams strawberries chopped
150 gram black and white grapes chopped
150 gram dark chocolate
Tbsp of honey -to taste
Small sprig of fresh mint
Grand Marnier or Framboise liqueur to taste

Method

Mix all the ingredients in a small pan and heat up to simmer
Soak the gelatine leaves in a little cold water until soft.
Squeeze the water out of the gelatine leaves,
then add to the pan and take off the heat.
Stir until the gelatine has dissolved.
Divide the mixture among 6 -8 small ramekins and leave to cool.
Place into the fridge for at least 2 hour, until set.
Autumn fruit sauce
Method
Mix the chopped strawberries and grapes and flavour it with the
liqueurs and honey.
To serve, turn each panna cotta out onto a serving plate and serve it
with the sauce pouring the dark hot chocolate around adding the mint leaf to decorate.

Old Fashioned Rose Hip Jam

2010-09-06T12:16:00.000-07:00

So I start with an old fashioned jam recipe which dates way back to the 18th century. First pick your buds and go for firm ones which are not too soft. This is not as simple as it sounds as the best taste and colour comes from the ripest buds but try deseeding a soft bud and it will mush in your hands! Now some folk say wait for the first frost before you get out collecting and foraging but I say no as by then the risk of mold developing in the buds is high and the birds will have eaten the best of the crop in any event! So if you really want to get the superior taste which comes from a cold frost, place the buds in the freezer for a few hours but be warned that when it comes to removing those dam seeds, you may have a terrible mush to deal with! I therefore say pick firm and go unless you are making a syrup and going to strain everything anyway using a muslim bag!

Wash the buds and trim the tails. Then simply cut the buds in half with a small sharp knife and with a gentle twist of the blade you will quickly become an expert at removing the seeds. You will find water helps both to keep the hands clean and the seeds at bay. You will need:

1 Kg. of cleaned rose hips deseeded
1 Kg. sugar
3 dl. apple cider vinegar
3 dl. water
2 Vanilla pods

Method

Boil up sugar, water, vinegar and the vanilla pods, cut the vanilla pods open to
remove their seeds . Add the rose hips in the sugar syrup and simmer for 30 minutes. The syrup will become thick and heavy. Check for the setting point and bottle up in sterilised jars.

John Keats and Rose Hip Jam

2010-09-04T00:57:00.000-07:00

Season of mists and mellow fruitfulness,
Close bosom-friend of the maturing sun;
Conspiring with him how to load and bless
With fruit the vines that round the thatch-eves run;
To bend with apples the moss'd cottage-trees,
And fill all fruit with ripeness to the core;
To swell the gourd, and plump the hazel shells
With a sweet kernel; to set budding more,
And still more, later flowers for the bees,
Until they think warm days will never cease,
For Summer has o'er-brimm'd their clammy cells

Yes I dare say Keats would have loved rose hip hedgerows but I don't know if he ever tasted rose hip jam! If you know then I would be delighted to hear.

Rose hip is one of the richest sources of Vitamin C in the plant world. Rose hips also contain the active galactolipid compound GOPO, which has anti-inflammatory properties and is effective at reducing pain and improving mobility for those with osteoarthritis. Rose hip syrup has been well regarded for hundreds of years as an aid to good health and a cure for sore throats, colds and flu like ailments.

Rose hips also make a delicious jelly, a luxurious chuckney and a voluptuous tart which was very popular in the 16th century.

This is now the time of year to get out and start collecting those sexy wild ruby buds and I promise you a few lovely recipes to use to ensure your jam, chuckney, syrup or tart is both delicious and healthy.

Couples Cooking Week

2010-08-23T03:36:00.000-07:00

Well I never thought I would say this but with Ryanair offering such fantastic low flight deals (£5 each way) from London Stanstead to Dinan our local airport what a bargain for our students in the south east of England! Thank you Ryanair!

Particularly so as French Dining School have this wonderful facebook offer running at the moment where couples (not necessarily co-habitating) are offered a fabulous all inclusive deal - only 800 euros for two persons on a five day cooking course this autumn! This is probably the best cooking school offer ever seen on the net!

The courses will of course maintain the highest professional culinary standards expected of a top cooking school with Michelin trained chefs and Eurotoque credentials!

We enjoy being up there with the best cooking schools in France but also take pride in our friendly and hands on expertise allowing all out students to feel properly involved in the courses. We know adults learn by doing and so all students are fully involved in the preparation and cooking of all the dishes - that is a total of 40 individual dishes in five days - no mean task for anyone in the kitchen these days!

Courgette Flower

2010-08-22T08:58:00.000-07:00

Ask any gardener what they have most of in their gardens this time of year and they will probably tell you tomatoes or courgettes! We have an abundance of the latter! Now ask a good chef what is the best thing you can do with a courgette and if they are honest they will probably, at this time of year, tell you to throw it at someone you don't like! Well to be fair there are lots of other exciting things you can do with courgettes in the kitchen and my favourate is to bake them along with leeks and a good strong cheese. We keep a nice local goat cheese just for such purposes.

However it is the courgette flower that I wish to refer to here. Again there is an abundance of beautiful courgette flowers around at the moment and it is a wonderful opportunity to practice your tempura and plate dressing skills. This is a wonderful dish to prepare with students as they go through the whole process from picking the flowers in the garden, removing the stamens, cleaning, preparing the filling; stuffing the flowers, deep frying, drying and finally dressing the plates. It is also one of those recipes where seeing it done is absolutely vital rather than reading and working from a recipe book.
I like to use a sweet potato, goat cheese and pine nut stuffing and this dish can be served with a wide variety of engaging delights. One of our most popular side dishes include puy lentils salsa with garlic aioli. I look forward to doing this with you and don't worry we have never thrown a courgette at anyone yet but you have been warned!

Cooking Classes - photos

2010-08-20T10:43:00.001-07:00

Recent cooking class - photos

2010-08-17T03:21:00.000-07:00