This is a lovely dish not only because it is simply delicious but also it is so suprisingly easy to prepare. All the prep work is done in advance so you can be free with your dinner guests the moment they arrive!
You will need
1 pheasant oven ready
140g tomato purée
quarter litre white wine
0.45kg charlotte onions
0.25kg of parsnips
0.45kg of carrots
3 x Sprigs of fresh rosemary
2 x Thyme
Salt & Pepper
1 clove garlic (cut up small)
Method
Slice all the vegetables and place in a large casserole dish. Put in the pheasant. Mix together the tomato puree, wine, herbs, garlic salt and pepper.Pour over the pheasant and the vegetables. Cook in a slow oven at 175 degrees, turning and basting the pheasant for 2.30 to 3 hours until tender. Serve direct from the casserole dish to the table.
Monday, 18 October 2010
What our students say about us
Following every cooking course we ask our students how they found our school. Here is a selection of their comments for your information.
"I think the course was excellent you and Poul are fantastic hosts. And the way Poul apparently effortlessly throws together some of the best food I have ever tasted was truly inspiring! The kitchen was pretty much exactly what you would imagine a French kitchen to be and all in with the long languid lunches and dinners. It was exactly the French cooking experience we were hoping for. Please don’t change a thing!!"
Hugh Patience - October 2010
"I thought the selection of recipes was excellent, the main thing for me was, there was a good balance of simple type of recipes which you could easily reproduce on a Saturday afternoon at home and more complicated showing-off type recipes which went with a certain feeling of accomplishment! I thought mixing in a few kitchen skills (de-boning the chicken leg, filleting the skate wing, peeling the artichoke) was a real learning experience for me, and I daresay for others that have attended and will attend the course. Also I thought your flexibility as regards to the recipes was also great, those little parmesan crisps were wonderful and when I had mentioned to Poul that I had made chocolate fondant before, he then went on to change the recipe. Thought these little details (and the hosts!) really made this course stand out from others that I have attended". Kwan Phung - October 2010
"Alex Jones ( presenter BBC The One Show) came away saying how amazing the experience was – praise indeed from a (TV Film) team that are constantly travelling. If only every location was as easy and as nice as you were, we would be very lucky" Emma Davis Flic TV
"I couldn’t believe how warm, welcoming and entertaining Niall and Poul were. I immediately felt at home." Hannah Woolhouse
"The course was perfect for us (good food and wine lovers). We wanted a relaxed and fun environment to learn new things about cuisine." Mandy Dunn
"It was absolutely perfect for what we wanted and suited all our requirements." Heidi Houlihan
"Extremely welcoming, hospitable, approachable and friendly." Lana Hanks-Rossiter
"I feel much more confident to go home and cook these dishes and try new things. I can also adapt the recipes for my children." Georgina Gratten
"I made food that I didn’t know I could make "
Clare McCracken
"I cannot thank you enough for such a fantastic
week. Great food, great learning and great company. Thank you, thank you". Heidi Shenk
"It was an absolute pleasure spending a week at Kerrouet House, thanks for having me, and sharing your stories, recipes, and cooking tips. I will definitely keep in touch and I hope to see you guys again in the not too distant future"!! Jenny Wong
"Being now back in Berlin for almost a week,I can aleady say that I miss Kerrouet! Thank you for a wonderful week, the good instruction, interesting conversation and accommodation!I had a wonderful time, and already I have friends wanting to sign up"! Ellen Brandle
"We had such a lovely time with you at the cookery school in Kerrouet. We couldn't fault it in any way really! Both John and I have been delighting in retelling stories of our holiday- the yummy food, great company, lot of great conversation and laughter! I learned lots and John was so happy cycling by day and eating "the best food he has ever eaten for a full week in a row" with lovely company".
Polly Fitzpatrick
"The best food I have ever tasted"! Joyce Boyle
"I think the course was excellent you and Poul are fantastic hosts. And the way Poul apparently effortlessly throws together some of the best food I have ever tasted was truly inspiring! The kitchen was pretty much exactly what you would imagine a French kitchen to be and all in with the long languid lunches and dinners. It was exactly the French cooking experience we were hoping for. Please don’t change a thing!!"
Hugh Patience - October 2010
"I thought the selection of recipes was excellent, the main thing for me was, there was a good balance of simple type of recipes which you could easily reproduce on a Saturday afternoon at home and more complicated showing-off type recipes which went with a certain feeling of accomplishment! I thought mixing in a few kitchen skills (de-boning the chicken leg, filleting the skate wing, peeling the artichoke) was a real learning experience for me, and I daresay for others that have attended and will attend the course. Also I thought your flexibility as regards to the recipes was also great, those little parmesan crisps were wonderful and when I had mentioned to Poul that I had made chocolate fondant before, he then went on to change the recipe. Thought these little details (and the hosts!) really made this course stand out from others that I have attended". Kwan Phung - October 2010
"Alex Jones ( presenter BBC The One Show) came away saying how amazing the experience was – praise indeed from a (TV Film) team that are constantly travelling. If only every location was as easy and as nice as you were, we would be very lucky" Emma Davis Flic TV
"I couldn’t believe how warm, welcoming and entertaining Niall and Poul were. I immediately felt at home." Hannah Woolhouse
"The course was perfect for us (good food and wine lovers). We wanted a relaxed and fun environment to learn new things about cuisine." Mandy Dunn
"It was absolutely perfect for what we wanted and suited all our requirements." Heidi Houlihan
"Extremely welcoming, hospitable, approachable and friendly." Lana Hanks-Rossiter
"I feel much more confident to go home and cook these dishes and try new things. I can also adapt the recipes for my children." Georgina Gratten
"I made food that I didn’t know I could make "
Clare McCracken
"I cannot thank you enough for such a fantastic
week. Great food, great learning and great company. Thank you, thank you". Heidi Shenk
"It was an absolute pleasure spending a week at Kerrouet House, thanks for having me, and sharing your stories, recipes, and cooking tips. I will definitely keep in touch and I hope to see you guys again in the not too distant future"!! Jenny Wong
"Being now back in Berlin for almost a week,I can aleady say that I miss Kerrouet! Thank you for a wonderful week, the good instruction, interesting conversation and accommodation!I had a wonderful time, and already I have friends wanting to sign up"! Ellen Brandle
"We had such a lovely time with you at the cookery school in Kerrouet. We couldn't fault it in any way really! Both John and I have been delighting in retelling stories of our holiday- the yummy food, great company, lot of great conversation and laughter! I learned lots and John was so happy cycling by day and eating "the best food he has ever eaten for a full week in a row" with lovely company".
Polly Fitzpatrick
"The best food I have ever tasted"! Joyce Boyle
Friday, 15 October 2010
Rôti de marrons - Roast chestnuts
We all love our chestnuts and our log fires and so when autumn arrives what better activity than to get the neighbours in over a few bottles of cabernet sauvignon and sit around the fire discussing the harvest as you roast the chestnuts in the fireplace.
You will need around a bucket of chestnuts for 8 people
Cut a half-inch gash on flat sides and put in an chestnut pan, allowing one-half teaspoon butter to each cup chestnuts. Shake over fire until butter is melted. Put in the hot ash and let stand five minutes. Remove from fire, and with a small knife take off shells which can be discarded back on the fire!
"At last the dinner was all done, the cloth was cleared, the hearth swept and the fire made up. The compound in the jug being tasted, and considered perfect, apples and oranges were put upon the table, and a shovel-full of chestnuts on the fire".
Charles Dickens — A Christmas Carol
You will need around a bucket of chestnuts for 8 people
Cut a half-inch gash on flat sides and put in an chestnut pan, allowing one-half teaspoon butter to each cup chestnuts. Shake over fire until butter is melted. Put in the hot ash and let stand five minutes. Remove from fire, and with a small knife take off shells which can be discarded back on the fire!
"At last the dinner was all done, the cloth was cleared, the hearth swept and the fire made up. The compound in the jug being tasted, and considered perfect, apples and oranges were put upon the table, and a shovel-full of chestnuts on the fire".
Charles Dickens — A Christmas Carol
Apple Crunchie Breakfast
Breakfasts can be difficult. We just don't have time to think or prepare the early morning dish and it is a sad fact that most of us including children end up skipping it completely. However we all need sustenance and nourishment following the abstemious rigours of the night. Most of us commuters rely on that coffee purchased in the high street and taken direct to the office. If we are lucky we might also enjoy a muffin of some sort and there are fortunately an increasing variety of tempting snacks available now in our high street outlets. I do enjoy the elderberry muffins at starbucks and where would we be without our espressos, macchiatos,lattes,cappuccinos,caffè mochas and americanos? But if we are trying to eat healthy, take control of what we are consuming and saving money we simply best get organised. One way to do so is to prepare apple crunchie breakfasts for the week ahead and to help yourself to a quick and tasty bite of this delicious dish with your early morning tea or coffee or orange juice.
You will need
0.45kg cooking apples
lemon juice (1 lemon)
56g butter
3 table spoons of honey
2 cups of porridge oats
salt to taste (optional)
Method
Peel and cut up the apples and place them in a pie dish. Sprinkle over the top with the lemon juice. Mix the butter with the honey and oats to make a firm mix. Spread over the apples and bake at 160 degrees (a moderate heat) for 20 minutes. Serve hot with a dallop of creme fraiche or plain yoghurt. Alternatively allow to cool and place upon a chopping board, cut up into slices and use portions as required for a nourishning and tasty meal. The great think about this dish is that the oats are a slow burner and will keep you going all morning!
You will need
0.45kg cooking apples
lemon juice (1 lemon)
56g butter
3 table spoons of honey
2 cups of porridge oats
salt to taste (optional)
Method
Peel and cut up the apples and place them in a pie dish. Sprinkle over the top with the lemon juice. Mix the butter with the honey and oats to make a firm mix. Spread over the apples and bake at 160 degrees (a moderate heat) for 20 minutes. Serve hot with a dallop of creme fraiche or plain yoghurt. Alternatively allow to cool and place upon a chopping board, cut up into slices and use portions as required for a nourishning and tasty meal. The great think about this dish is that the oats are a slow burner and will keep you going all morning!
Monday, 4 October 2010
Autumn Cooking Course 2010
It has been raining since October 1st and so we have started our autumn cooking courses! Students start today and the week of cooking is as follows!
Monday
We start at 10am with introductions, course program, 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: Small tomato pizza
Main: Salmon fish cakes on a garden salad with homemade sauce remoulade
Cheese: Selection of French cheeses
Dinner
Starter: Artichoke in a citrus soup
Main: Langoustine stuffed chicken leg with a basil sauce
Crème fraiche potatoes and rosemary roasted carrots
Cheese: Selection of French cheeses
Dessert: Panna Cotta with fresh fruits
Tuesday
Starter: Spiced Pumpkin soup
Main: Turkey breast marinated in soya, ginger and chili
served on wok fried vegetable
Cheese: Selection of French cheeses
Dinner
Starter: Grilled scallops with endive soup and chives
Main: Roast Duck breast with an apple sauce , orange mash potatoes
Cheese: Selection of French cheeses
Dessert Lemon Cake with creme fraiche dressing
Wednesday
Lunch
Starter: Salad with Gizzard and orange
Main: Warm smoked fish on a salad with a chive dressing
Cheese: Selection of French cheeses
Dinner
Starter: Grilled Langoustines with garlic butter & celery remoulade
Main: “Frikadeller” Danish styled meat balls with potato salad and cucumber salad
Cheese: Selection of French cheeses
Dessert: Apple gratin with cinnamon ice cream
Thursday
Lunch
Visit to local food market where we will eat as well
Dinner
Starter: Mushroom risotto
Main: Pan fried skate wing with lemon, capers, parsley & new potatoes
Cheese: Selection of French cheeses
Dessert: Poached pear in vanilla with a sabayon sauce and raspberries
Friday
Lunch
Starter: Mussel soup with saffron
Main: Caesar Salad
Cheese: Selection of French cheese
Dinner
Starter: Lobster bisque
Main: Slow roasted leg of lamb with oven baked vegetables
Cheese: Camembert baked in puff pastry with mustard and dill
Dessert: Tiamisu
Monday
We start at 10am with introductions, course program, 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: Small tomato pizza
Main: Salmon fish cakes on a garden salad with homemade sauce remoulade
Cheese: Selection of French cheeses
Dinner
Starter: Artichoke in a citrus soup
Main: Langoustine stuffed chicken leg with a basil sauce
Crème fraiche potatoes and rosemary roasted carrots
Cheese: Selection of French cheeses
Dessert: Panna Cotta with fresh fruits
Tuesday
Starter: Spiced Pumpkin soup
Main: Turkey breast marinated in soya, ginger and chili
served on wok fried vegetable
Cheese: Selection of French cheeses
Dinner
Starter: Grilled scallops with endive soup and chives
Main: Roast Duck breast with an apple sauce , orange mash potatoes
Cheese: Selection of French cheeses
Dessert Lemon Cake with creme fraiche dressing
Wednesday
Lunch
Starter: Salad with Gizzard and orange
Main: Warm smoked fish on a salad with a chive dressing
Cheese: Selection of French cheeses
Dinner
Starter: Grilled Langoustines with garlic butter & celery remoulade
Main: “Frikadeller” Danish styled meat balls with potato salad and cucumber salad
Cheese: Selection of French cheeses
Dessert: Apple gratin with cinnamon ice cream
Thursday
Lunch
Visit to local food market where we will eat as well
Dinner
Starter: Mushroom risotto
Main: Pan fried skate wing with lemon, capers, parsley & new potatoes
Cheese: Selection of French cheeses
Dessert: Poached pear in vanilla with a sabayon sauce and raspberries
Friday
Lunch
Starter: Mussel soup with saffron
Main: Caesar Salad
Cheese: Selection of French cheese
Dinner
Starter: Lobster bisque
Main: Slow roasted leg of lamb with oven baked vegetables
Cheese: Camembert baked in puff pastry with mustard and dill
Dessert: Tiamisu
Friday, 1 October 2010
Crab Apple, Gin and Rosemary Jelly
Autumn has arrived and the garden is awash with windfall apples. It is time to prepare for those warming winter dishes. Chutneys and jellies reign supreme in a good kitchen larder and there are so many jellies one can prepare with apple. I tried my first classic apple jelly (made with crab apples) when I was 11 years old - in an ancient castle garden (Cabra Castle in Ireland) and the experience has always remained with me. There are numerous delightful combinations including apple & chilly,apple & ginger, apple & clove, apple & cranberry, apple & elderberry, apple & geranium, apple & mint, apple & rosehip but today I will deal with apple & rosemary with a hint of gin which is one of my favourites.
You will need:
2.4 kg crab apples
2.6 Litres water
2 sprigs of rosemary
2 organic lemons (unwaxed)
Sugar (see value below)
Gin
Wash and quarter the complete apples (do not peel or core) and place them in a large sauscepan with the water, rosemary and lemon peel. Cook for 30 minutes to reduce to pulp , allow to cool and then place in a jelly bag overnight to strain off the juice. Measure the juice into a preserving pan and allow 450g sugar to each 600ml of juice. Warm the sugar in a low oven before adding to juice. Squeeze strain and add the lemon juice to the pan; bring to the boil adding the warm sugar. Stir slowly until the sugar is disolved. Increase the heat for around 8 minutes, skim and test for setting. When ready pot up immediately in sterilised gin glazed glass jars adding a tiny sprig of rosemary in each pot.
You will need:
2.4 kg crab apples
2.6 Litres water
2 sprigs of rosemary
2 organic lemons (unwaxed)
Sugar (see value below)
Gin
Wash and quarter the complete apples (do not peel or core) and place them in a large sauscepan with the water, rosemary and lemon peel. Cook for 30 minutes to reduce to pulp , allow to cool and then place in a jelly bag overnight to strain off the juice. Measure the juice into a preserving pan and allow 450g sugar to each 600ml of juice. Warm the sugar in a low oven before adding to juice. Squeeze strain and add the lemon juice to the pan; bring to the boil adding the warm sugar. Stir slowly until the sugar is disolved. Increase the heat for around 8 minutes, skim and test for setting. When ready pot up immediately in sterilised gin glazed glass jars adding a tiny sprig of rosemary in each pot.
Thursday, 30 September 2010
Calette
You have all heard of the galette but I want to tell you about the calette! It is exactly the same as a galette but with one striking healthy difference. There is no processed meats in a calette. Instead of meat, you place a nice healthy cabbage leaf which has been steamed for one minute. It helps to place the cabbage leaf inside on the base of the pancake and then add other ingredients as desired including cheese, tomato, thyme, egg, salt and pepper to taste. Three minutes later you have your calette.
You will need for the mix
0.5 kg of buckwheat flour (sarrasin)
1 litre water
tspoon salt
Mix all the ingredients very slowly in a bowl for 30 minutes using your hands to feel the grain of the flour change slowly and become almost silky. Once ready you can keep it in the fridge for up to four days. Using a large spoon, place each pancake mix on a hot pan which has been greased with non flavoured pork or goose fat or non salted butter if easier to find. Place the calette on the pan and once formed, add the egg (break and spread the egg)cabbage leaf, cheese, tomato and herbs as desired. Fold the calette into an envelope and serve immediately.
You will need for the mix
0.5 kg of buckwheat flour (sarrasin)
1 litre water
tspoon salt
Mix all the ingredients very slowly in a bowl for 30 minutes using your hands to feel the grain of the flour change slowly and become almost silky. Once ready you can keep it in the fridge for up to four days. Using a large spoon, place each pancake mix on a hot pan which has been greased with non flavoured pork or goose fat or non salted butter if easier to find. Place the calette on the pan and once formed, add the egg (break and spread the egg)cabbage leaf, cheese, tomato and herbs as desired. Fold the calette into an envelope and serve immediately.
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