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
Monday, 26 October 2009
Sunday, 20 September 2009
Sloe and Apple Jelly
Nature has her own timetable and her programme is set to ensure we are well stocked for those winter months. This is why we currently have an abundance of apples ready to harvest and the sloes in the hedgerows are ready to collect. Most people think of cider in Brittany when it comes to harvesting apples for use the following year and I am sure you have all heard of sloe gin! However apples when combined with sloes makes a delicious piquant flavoured jelly which will enrich those game dishes you may wish to serve over those dark cold days of winter.
Ingredients:
20 green apples
5lb of ripe sloes
2lb of sugar
Method:
Stew the complete apples and sloes until soft. Strain through a jelly-bag. To each pint of juice add 1 lb of sugar. Bring to the boil and boil until a little sets when tested. Store in glass jars in a cool larder.
Ingredients:
20 green apples
5lb of ripe sloes
2lb of sugar
Method:
Stew the complete apples and sloes until soft. Strain through a jelly-bag. To each pint of juice add 1 lb of sugar. Bring to the boil and boil until a little sets when tested. Store in glass jars in a cool larder.
Friday, 18 September 2009
Apple with Blackberry
Brittany,the UK and Ireland have ripe apples and blackberries in abundance right now and freely available too so no excuses please - get out and enjoy the countryside as well as the natural resources that nature has made available to us this time of year. A delicious and simple recipe I find which never fails is as follows:
Ingredients:
10 ripe apples (crab or cookers)
1.5 kg of blackberries
50 g of sugar or golden syrup or honey
small cup of water
Method:
Peel and core the apples. Press the blackberries to a pulp and mix with sugar/honey or golden syrup. Press the mixture down well into the apple cores and any left over can be distributed around the apples. Place into a casserole dish, add the water (less is best)and cover with a lid. Cook in a moderate oven (150 degrees) for 30 minutes until the fruit is soft. Enjoy on its own or with home made honeysuckle ice cream.
Ingredients:
10 ripe apples (crab or cookers)
1.5 kg of blackberries
50 g of sugar or golden syrup or honey
small cup of water
Method:
Peel and core the apples. Press the blackberries to a pulp and mix with sugar/honey or golden syrup. Press the mixture down well into the apple cores and any left over can be distributed around the apples. Place into a casserole dish, add the water (less is best)and cover with a lid. Cook in a moderate oven (150 degrees) for 30 minutes until the fruit is soft. Enjoy on its own or with home made honeysuckle ice cream.
Friday, 4 September 2009
Welsh Television comes to Kerrouet
Creso and welcome to Channel 4 Wales who came to our cooking school for the past few days and enjoyed some great food and some fun as we undertook the filming of the cooking process. Poul, our chef, and Edith our neighbour, were responsible for training two Welsh speaking presenters who were endeavouring to master some of the unique skills in preparing some classic Briton dishes. On Thursday our menus started with artichoke in a citrus sauce, followed by turbot and seabass with langoustine and mussels. This was followed by a delicious home made cinnamon ice cream with crab apple gratin. On Friday we concentrated on the world famous Briton recipe "Far Briton" which is translated as a custard plum pudding as well as home made galettes which Edith demonstrated is a far more intricate process than simply making pancakes!
Sunday, 23 August 2009
Dublin Bay Prawns - Japanese Style
I am in Dublin today which is a shame as the sun is shining in St Cado (my favorite place in Brittany)and the rain is just about to come down on us here in Howth Head near Dublin! However the seafood market is wonderful and particularly the delicious Dublin Bay prawns which are renowned the world over.
Dublin Bay prawns are large, succulent and wonderful to work with. I particularly enjoy them Golden Style when East meets West as in this Japanese way (Ebi no kimi ni).
What you need:
8 large prawns
8 small potatoes
575ml of Dashi II
45ml of sake
90ml of mirin
60ml of light soy sauce
175g of green beans
45gm corn flour
3 egg yolks
slip of lemon peel
Method
Devein and shell the prawns leaving the tail intact. Slit open the back of the prawns. Score the back of each prawn and press it out hard.
Peel and trim the potatoes and cut into equal size balls. Parboil in lightly salted with a lid until just tender. Drain and refresh in cold water.
Combine the dashi, sake, mirim and soy sauce in a saucepan, add the potatoes and bring to the boil. Remove from heat and set aside so that the potatoes cool in the simmering stock and absorb the flavour.
Trim the beans and cut diagonally into 5cm pieces. Parboil in lightly salted water until just tender. Drain in cold water.
Bring the simmering stock to a simmer. Holding the prepared prawns by the tail, brush each prawn with cornflour to make an even coating.
Separate the egg yokes into a small bowl and beat until frothy. Holding the bowl of simmering stock, dip each prawn (held by the tail) into the egg yolk.
Carefully lay the dipped prawns into the stock and simmer gently uncovered until the egg is set and the tails are bright pink. The egg yolk coating will puff up a bit as the prawns cook. Put the beans into the simmering stock to reheat.
Arrange the prawns against the potatoes in small serving bowls and place the beans in front. Ladle over the simmering stock and garnish with lemon peel (optional)
This is simply wonderful with a pint of Guinness but you may prefer a dry white wine or a hot sake instead!
Dublin Bay prawns are large, succulent and wonderful to work with. I particularly enjoy them Golden Style when East meets West as in this Japanese way (Ebi no kimi ni).
What you need:
8 large prawns
8 small potatoes
575ml of Dashi II
45ml of sake
90ml of mirin
60ml of light soy sauce
175g of green beans
45gm corn flour
3 egg yolks
slip of lemon peel
Method
Devein and shell the prawns leaving the tail intact. Slit open the back of the prawns. Score the back of each prawn and press it out hard.
Peel and trim the potatoes and cut into equal size balls. Parboil in lightly salted with a lid until just tender. Drain and refresh in cold water.
Combine the dashi, sake, mirim and soy sauce in a saucepan, add the potatoes and bring to the boil. Remove from heat and set aside so that the potatoes cool in the simmering stock and absorb the flavour.
Trim the beans and cut diagonally into 5cm pieces. Parboil in lightly salted water until just tender. Drain in cold water.
Bring the simmering stock to a simmer. Holding the prepared prawns by the tail, brush each prawn with cornflour to make an even coating.
Separate the egg yokes into a small bowl and beat until frothy. Holding the bowl of simmering stock, dip each prawn (held by the tail) into the egg yolk.
Carefully lay the dipped prawns into the stock and simmer gently uncovered until the egg is set and the tails are bright pink. The egg yolk coating will puff up a bit as the prawns cook. Put the beans into the simmering stock to reheat.
Arrange the prawns against the potatoes in small serving bowls and place the beans in front. Ladle over the simmering stock and garnish with lemon peel (optional)
This is simply wonderful with a pint of Guinness but you may prefer a dry white wine or a hot sake instead!
Friday, 10 July 2009
Nibblerdibbler Sandwich
Every morning people are rushing around in the city without breakfast ! They are usually late for work and endeavouring to get a coffee fix to keep them going. Now here is a lovely easy recipe to get you properly set up for the morning rushhour and it only takes one minute to prepare! That means you can do this while waiting for the kettle to boil!!
Ingredients
Rye bread
Mascarpone cheese
1 Kiwi
On a slice of rye bread, spread the mascarpone cheese. Peel the kiwi and slice up. Place the slices of kiwi on top of the cheese and serve immediately! Serve as an open sandwich in two halves. If you get bored with kiwi, you can use apple, mango, carrot or melon instead. Experiment and try other fruits and vegetables. The kiwi is good as it is packed with antioxidents and tastes wonderful with the rye bread and mascarpone.
Don't dribble when you nibble a nibblerdibbler sandwich!
Enjoy
Ingredients
Rye bread
Mascarpone cheese
1 Kiwi
On a slice of rye bread, spread the mascarpone cheese. Peel the kiwi and slice up. Place the slices of kiwi on top of the cheese and serve immediately! Serve as an open sandwich in two halves. If you get bored with kiwi, you can use apple, mango, carrot or melon instead. Experiment and try other fruits and vegetables. The kiwi is good as it is packed with antioxidents and tastes wonderful with the rye bread and mascarpone.
Don't dribble when you nibble a nibblerdibbler sandwich!
Enjoy
Tuesday, 30 June 2009
Linden Tree Blossom Tea
This time of year the wonderful yellow fragrant blossoms hang from the linden tree turning it into an extraordinary sight. The blossoms are full of the heavy scent of lime and melon and attract insects and honey bees from miles around. The linden tree in our garden has supplied us with tea blossom for many years. Not only is it a lovely fragrant tea, but it does have health attributes too. It is said that drinking this tea can lower blood pressure,calm the digestive system,relieve headache, boost the cardiovascular system and induce a good night's sleep - not bad for a nice cuppa. No wonder the Celts and Greeks raved about the tree in olden days!
Linden Tree Blossom Tea
Ingredients for making a pot of tea
15 blossoms and young (new)leaves.
Boiling water.
Method
Boil the water and heat the pot. Once warmed, place a handful of linden blossom in the pot and fill with the boiled water. Replace the lid and pour remaining hot water over outside of pot. Place a tea cosy over the pot to retain heat. Leave to infuse for 5 minutes. Serve through a strainer without milk or sugar.
You can also make linden tea cordial by following the exact same recipe as for elderflower cordial but using linden blossom instead of elderflower (see previous blog.
Linden Tree Blossom Tea
Ingredients for making a pot of tea
15 blossoms and young (new)leaves.
Boiling water.
Method
Boil the water and heat the pot. Once warmed, place a handful of linden blossom in the pot and fill with the boiled water. Replace the lid and pour remaining hot water over outside of pot. Place a tea cosy over the pot to retain heat. Leave to infuse for 5 minutes. Serve through a strainer without milk or sugar.
You can also make linden tea cordial by following the exact same recipe as for elderflower cordial but using linden blossom instead of elderflower (see previous blog.
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