Summer cooking courses - 2009

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

Lunch

Bruschetta on toasted bread
Salmon fish cakes on a garden salad with home-made sauce remoulade
Selection of French cheeses

Dinner

Gazpacho
Langoustine stuffed chicken leg with chive sauce
Cheese: Selection of French cheeses
Panna Cotta with fresh summer fruits

Tuesday

Lunch

Artichoke in a citrus soup
Turkey breast marinated in soya, ginger and chilli served on a salad with toasted pine kernels
Selection of French cheeses

Dinner

Grilled scallops with endive sauce and chives
Slow roasted lamb with oven baked vegetables
Selection of French cheeses
Australian lemon cake (a la Keogh)

Wednesday

Lunch

Small tomato pizza
Poached fish on a salad with watercress mousseline sauce
Selection of French cheeses

Dinner

Grilled Langoustines with garlic butter
Thai style beef with ginger and baby vegetables
Selection of French cheeses
Caramelised strawberries served with cinnamon and a vanilla ice cream parfait

Thursday

Lunch

Visit to local food market followed by lunch in a traditional Briton restaurant

Dinner

Asparagus risotto
Pan fried skate wing with lemon, capers, parsley and new potatoes
Selection of French cheeses
Chocolate fondant with fresh fruit culis

Friday

Lunch

Mussel soup with saffron
Caesar Salad
Selection of French cheeses

Dinner

Lobster bisque
Veal fillet with port wine and mushroom sauce, crème fraiche potatoes and rosemary roasted
vegetables
Selection of French cheeses
Poached peach with a sabayon sauce and fresh raspberries