October Cooking Week Course

KERROUET HOUSE COOKING SCHOOL
5 DAY OCTOBER COURSE 2009
Monday
We start at 10 am with introductions, course programme, 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: Bruschetta on toasted bread
Main: Salmon fish cakes on a garden salad with home-made sauce
remoulade
Cheese: Selection of French cheeses
Dinner
Starter: Parsley soup with chive cream
Main: Langoustine stuffed chicken leg with Ginger sauce
Cheese: Selection of French cheeses
Dessert:Panna Cotta with
Autumn fruits
Tuesday:
Lunch
Starter: Gazpacho
Main: Turkey breast marinated in soya, ginger and chilli
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: Australian lemon cake (a la Keogh)
Wednesday
Lunch
Starter: Salad with gizzard and orange
Main: Tomato pizza with blue cheese
Cheese: Selection of French cheeses
Dinner
Starter: Grilled Langoustines with garlic butter
Main:Thai style beef with ginger and baby vegetables
Cheese: Selection of French cheeses
Dessert: Sticky Toffee pudding with butterscotch sauce
Thursday
Lunch
Visit to local food market followed by lunch in a
traditional Breton restaurant
Dinner
Starter: Wild Mushroom Risotto
Main: Warm poached skate Morocco styled with mash potatoes
Cheese: Selection of French cheeses
Dessert: Tiamisu
Friday
Lunch
Starter: Caesar Salad
Main: Mussel soup with saffron
Cheese: Selection of French cheeses
Dinner
Starter: Lobster bisque
Main: Duck breast with apple sauce, celeriac puree and
rosemary baked carrots
Cheese: Selection of French cheeses
Dessert: Poached pear with a sabayon sauce