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Written by Administrator
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Tuesday, 27 July 2010 14:43 |
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Dear Edwina,
I hope you are wintering well. Have you notice the stretch in the day? Spring is almost around the corner.
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Christine's Blog: Special guest: Pascale Descotes
Exciting news, my good and delightful friend Pascale - the best home cook I know - has agreed to come and spend a week at the cookery school and share with us her vast knowledge of all things French in culinary terms. Pascale was born and brought up in Lyon, the French gastronomic capital; you could say that from childhood she was immersed in the intricacies of the "Cuisine Bourgeiose", a term that describes the traditional home cooking of the more affluent. This little anecdote will best describe her passion for food.
In her early twenties, after reading rave reviews about an up and coming chef who opened a tiny restaurant near Aubrac, a small town in a region of central France noted for its desolation; she drove the next day, on her own, the 400 kilometres in her Fiat Panda, to sample his food. She told me this about twenty years ago and no doubt will be surprised that it made such an impression on me! She is starting with " Normandy specialities" on Tuesday 3 March from 10am to 12.30pm a class based on recipes that best encapsulate this region of rich green pastures. To follow, with " Provence specialities" on Thursday 5 March from 7pm to 9.30pm the class will inspire you with dishes reminiscent of sunny days with their bold flavours and aromas, much needed with rain and wind bashing at the window as I am writing this. To end the week, a feast for those of you with a sweet tooth, or if you just want to brush up your skills and get new ideas, Pascale will hold an all day class on Saturday 7 March from 10.30am to 4.30pm " French desserts and gateaux". Think Hansel and Gretel. And don't worry; she will have prepared something savoury and delicious for your lunch.
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Course News
With mid-term break in mind, we have two courses perfect for spending quality time with your little ones " Cook with Mum or Dad" on Tuesday 17 February from 10am to 12:30p.m. and for the not so little ones " Cook my own supper" on Wednesday 18 February from 2pm to 4:30 p.m- recommended age 12 or over- they will be able to say " I was told to try this at home!" and for once you will be delighted. |
| I choose today's recipe on the basis that when it was made in a recent Spanish class, the reaction from our guest confirmed it was a real winner.
It's very quick to cook but if you peel the prawns enrol everyone in the house and make sure to leave the last bit of the tail attached for easy eating.
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Gambas al ajilo Garlic prawns tapas
Serves 4
500g raw Mediitteranean prawns
4 large cloves of garlic, finely minced
1 tsp sweet Spanish paprika
1tsp red pepper flakes
2tbs dry sherry or brandy
50ml virgin olive oil
3 tsp chopped fresh parsley
1 lemon for juice
1 baguette
1. The shrimp can be peeled first, before cooking them if you prefer. 2. In a sauté pan or heavy frying pan, warm the olive oil over medium heat. Add the garlic and red pepper flakes and sauté for about one minute or until they begin to brown. Be careful not to burn the garlic! 3. Raise the heat to high and add the shrimp, lemon juice, sherry or cognac and paprika. Stir well, then sauté, stirring briskly until the shrimp turn pink and curl- about 3 minutes. 4. Remove from heat and transfer shrimp with oil and sauce to a warm plate or serve right from the pan. Season to taste with salt and freshly ground black pepper. Sprinkle with parsley. | |
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French Week March 2-7!
French desserts
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Children's Cooking Courses | |
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Announcements
Beginners Cookery
Our next beginners course a series of four classes starts on Tuesday 24 January
View Course Listing..
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