The Aroma Wheel

Few people realise the amazing potential of the human tongue! Wine tasters and tea tasters are specialists who develop the knowledge and skills to fully utilise their taste buds. We all have the ability right there on the tips of our tongues so to speak! The whole range of tastes from almonds to walnuts and 85 other exquisite and extraordinary aromas in between are shown on the above wheel. So next time you are cooking up something fancy and trying to find the exact words to describe the excellent sauce you just made, remember the answers lies literally at the end of your tongue!

Spring has arrived and so has our Menu

5 DAY SPRING COURSE 2013

Monday

Lunch

Baking Bread

Chicken stock making for the week    

  Starter: Green Pea Soup “ Creme Ninon”

 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 Sauce Tarragon

Pommes Anna and roasted Jerusalem Artichokes

Cheese: Selection of French cheeses

Dessert: Panna Cotta with fresh fruits salad

 Tuesday

Lunch       

Starter: Small tomato pizza Provençale

Main: Chicken Salad with Asparagus on toasted bread

Cheese: Selection of French cheeses

Dinner

      Starter: Grilled scallops with spinach and a Sauce Curry-Sauternes

      Main: Veal fillet with Sauce Basil, crème fraîche potatoes and

rosemary roasted vegetables

      Cheese: Selection of French cheeses      

Dessert: Chocolate Fondant with Cinnamon ice cream strawberry coulis

Wednesday

              

Lunch

Starter: Asparagus with poached egg and Hollandaise Sauce

 Main: Warm smoked fish on a salad with Chive Cream dressing

 Cheese: Selection of French cheeses

 Dinner                  

Starter: Grilled Langoustines with Garlic butter

  Main: “Frikadeller” Danish styled meat balls with

Potato salad and Cucumber / Tomato salad

Cheese: Selection of French cheeses

 Dessert: Caramelized strawberries served with

A Poppy seed ice cream

  

Thursday

Lunch      

Visit to local food market where we will eat galette saucisse

  

Dinner

 Starter: Mushroom Risotto

 Main: Pan fried Skate wing with lemon, capers, parsley & new potatoes

  Cheese:  Baked Brie with Dijon Mustard

  Dessert: Apple gratin with home-made cinnamon ice cream

 Friday 

Lunch

Starter: Mussel soup with Saffron

 Main: Caesar Salad

  Cheese: Selection of French cheeses

Dinner

Starter: Lobster bisque

Main: Boeuf en Croûte or Beef Wellington

Cheese: Selection of French cheeses

  Dessert: Tiramisu

Chateau Accommodation for our Students!

Students attending French Dining School normally stay in a selection of gites within walking distance of the school. We have been asked on occasions whether there are any  5* hotels locally and now we can say yes! Chateau de la Touche is an amazing place just ten minutes drive from the village and prices are very reasonable indeed! Well worth a little extra for those students who want to live like an aristocrat!! Not so very indulgent after all our students do dine in the most noble sense gastronomically.
http://www.chateau-de-la-touche.com/index.php?lang=en&nav=start <http://www.chateau-de-la-touche.com/index.php?lang=en&nav=start> 

Braised Fennel with Onions

Braised fennel is delicious and so easy to prepare with onions. A great winter dish with wonderful aromas to help keep the winter weather at bay!
You will need for 6 servings:

1 medium onion
3 fennel bulbs
2 tablespoons butter
sprinkle of black pepper and salt to tast

Method

Peel the onion and slice into thin rings. Wash and slice the fennel. Melt the butter in a saucepan, add the onion and fennel and toss over a medium heat for a few minutes. Sprinkle liberally with freshly ground pepper and a little salt, cover pan, reduce heat and cook for 10 minutes or until fennel is tender. Serve hot.

Gravad Lax - Salmon

The word gravad lax derives from the Scandinavian word grav, which literally means "grave" in Danish, and lax (or laks), which means "salmon", thus gravadlax means "buried salmon". It is a traditional starter for the New Year's Eve Dinner (on 24 December) in Denmark. Make it 2 days before you plan to use it. Serves 10
Ingredients:
1 half side Salmon ( 1 1/2 kg)
2 table spoon of salt
3 table spoon of sugar
2 teaspoon of black pepper
2 large bouquet of Dill
100 mm of Lager
50 mm of Pernod (optional)
Dressing
1 Bouquet of fresh rinsed chopped Dill
2 Table spoon of muscovado sugar
1-2 Tablespoon of Dijon mustard.
mix it
Method
If not already done, remove all the little bones on the Salmon.
Sprinkle it with salt, sugar & pepper.
Clean the dill thoroughly in water and then dry it, chop up the dill and sprinkle it
on top of the salmon so it is totally covered by Dill and Sprinkle the Lager and
Pernod and then cover it with cling-film and put some rice or dry beans on top
to keep the Dill close to the salmon. Let it marinate for 2 days.
When serving, scrape to dill off and then cut it into thin slices - as smoke salmon,
and serve it with the dressing with toasted brown bread.

New Year Festive Menu 2012

Festivity celebrations are always exciting at Kerrouet House but our chef has planned something really special for this New Year:

Saturday  29th December 2012

Dinner

Starter: Cauliflower and Blue Cheese soup

Main: Roast Veal with oven roasted vegetable and Tarragon Sauce

Cheese: Selection of French cheeses

Dessert: Rice pudding with almond and Cherry Sauce

Sunday 30 December 2012

Lunch

Starter: Mussel soup

Main: Parmesan Soufflé

Cheese: Selection of French cheeses

Dinner

Starter: Soup of Roasted Peppers

Main: Monkfish with Garlic- Parsley butter and and Mash Potato

Cheese: Selection of French cheeses

Dessert: Apple gratin with Cinnamon Ice Cream

Monday the 31 December 2012

Lunch

Club sandwich

Dinner

Warm Oyster with horse radish and apple

Grilled Scallops on a bed of Spinach with a Curry-Sauternes sauce

Lobster Consommé

Red wine granité

Beef Wellington with a Port & Mushroom Sauce

Selection of Cheese

Chocolate Fondant with Orange Salad

and Salted Caramel Ice Cream

Cooking Classes at Glengarriff Lodge Ireland

Glengarriff Lodge 


 One of the most beautiful places in the world is now available for cooking classes. This unique historical and extraordinary lodge is located on an island in the Glengarriff River surrounded by old redwoods and ancient Irish oak trees. The house has been fitted to the highest standard and can take up to eight persons. Cooking courses are by arrangement so please don't hesitate to contact us for more information.