Wednesday, 27 July 2011

Five Days of Gourmet Cooking


Bruschetta on toasted bread
Main: Salmon fish cakes on a garden salad with homemade sauce remoulade
Cheese: Selection of French cheeses

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


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

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


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

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


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

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


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

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

Friday, 22 July 2011

Plat du Jour

Starter: Artichoke in a citrus soup
Main: Salmon fish cakes on a garden salad with homemade sauce remoulade
Cheese: Selection of French cheeses
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

Wednesday, 13 July 2011

Crunchy Green Salad - A Healthy Seasonal Dish

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.
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 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 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.
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

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


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.

Tuesday, 12 July 2011

Leek Terrine with Walnuts and Feta

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

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


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.

Friday, 1 July 2011

Scallops with French Beans and Morels

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)

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.