Red Tapenade

We all need something easy and quick to prepare and this is such a dish. It is also delicious at any time of the year!


RED TAPENADE


10 sun-dried tomatoes, soaked in olive oil, chopped
20 black olives, pitted
1 clove garlic, chopped
2 tbs. thyme chopped
appr. 5 tbs. olive oil
1 medium strong pimento chopped or you can use a dash of tabasco
salt and pepper to taste

Method
Process all the ingredients in the food processor until tapenade has emulsified, but still has whole pieces in it. It should not be completely smooth.

This tapenade is delicious with pasta, easy to spread on toasted breads and may be use as a simple dip element.

St Goueno Course de Cote - Grand Prix Dinner

The French Grand Prix will take place in St Goueno Course de Cote over the weekend of 23/24 May 2009. With good weather forecast and one of the most exciting courses in France it should be a weekend to remember. Kerrouet House are offering a very special one day cooking class on the saturday for those who want to do something different and there are a range of very exciting dishes on the menu for those lucky enough to get on the course. Places are limited to a maximum of 8 so you need to act fast to get on this very exceptional offer. The course which lasts until 5pm kicks off at 10am sharp when students discuss the menu and aspects of the course over coffee. The menu for the course is as follows:

First Course

Grilled Langoustines with herb and garlic butter
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Scallops in mille-feuilles (puffed pastry) with a curry sauternes sauce
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Red wine granitée (sorbet)
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Main Course

Chicken Breast stuffed with mushrooms and served with crème fraiche potatoes and Madagascar pepper sauce
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Tiramisu
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Selection of local cheeses

All courses are served with appropriate wines

Cost £75 (all inclusive) Places are limited. To confirm your booking please email us at info@frenchdiningschool.com or contact us via our website www.frenchdiningschool.com