Royal Wedding Celebrations at Kerrouet House

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

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

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

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

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

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

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

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

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

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 .