July cooking courses

Apologies followers, the first time this published, there were strange things happening, hopefully you can all see it now as it was intended.  July is crazy month here in France and to accommodate all your culinary aspirations we are offering a whole host of fabulous day courses at Come Cook In France.

July 11 Cook & Dine

Join me for an afternoon of hands on cooking. We will prepare a wonderful 3 course dinner to be enjoyed together alfresco as the sun goes down. You will learn new skills as well as get the opportunity to cook a meal for your partner, friends or family as non-cooking participants can join us for the evening meal.

This course costs 125 euros for cooks and 45 euros for guests

 

July 14 Cook Club – Barbecues are for more than burgers

For my wonderful group of regulars, plus any one else who would like to join me for a really fun morning of cooking, followed by a relaxed lunch under the vines. A morning course with techniques on how to cook better over charcoal and then 3-4 dishes incl butterflied chicken, Tex-Mex pulled pork and maple grilled salmon

July 21 – Cook Club Great Italian Cooking

Morning course preparing classic Italian dishes, so pasta or gnocchi, risotto, slow braised rabbit or chicken and a semi-freddo with poached fruits

July 28 – Thai Banquet

Morning course preparing 5-6 amazing Thai dishes. Learn how to make salt n pepper squid with home made sweet chilli jam, caramel beef cheeks, green papaya salad, crispy skinned fish with tamarind, coconut tapioca with pomegranate

All Cook Club courses are 70 euros per person

July cooking courses

July is crazy month here in France and to accommodate all your culinary aspirations we are offering a whole host of fabulous day courses at Come Cook In France.

July 11 Cook & Dine

Join me for an afternoon of hands on cooking. We will prepare a wonderful 3 course dinner to be enjoyed together alfresco as the sun goes down. You will learn new skills as well as get the opportunity to cook a meal for your partner, friends or family as non-cooking participants can join us for the evening meal.

This course costs 125 euros for cooks and 45 euros for guests

 

July 14 Cook Club – Barbecues are for more than burgers

For my wonderful group of regulars, plus any one else who would like to join me for a really fun morning of cooking, followed by a relaxed lunch under the vines. A morning course with techniques on how to cook better over charcoal and then 3-4 dishes incl butterflied chicken, Tex-Mex pulled pork and maple grilled salmon

July 21 – Cook Club Great Italian Cooking
Morning course preparing classic Italian dishes, so pasta or gnocchi, risotto, slow braised rabbit or chicken and a semi-freddo with poached fruits

July 28 – Thai Banquet
Morning course preparing 5-6 amazing Thai dishes. Learn how to make salt n pepper squid with home made sweet chilli jam, caramel beef cheeks, green papaya salad, crispy skinned fish with tamarind, coconut tapioca with pomegranate

All Cook Club courses are 70 euros per person

 

 

 

 

 

Recipe of the week……Fish

Lemon crumbed fish with a shaved fennel, parsley and capers salad

Serves: 4

This is such a simple way of jazzing up baked fish fillets and is great for a mid week supper, ready in under 20 minutes!

50 ml extra virgin olive oil

2 garlic cloves, crushed

grated zest 2 lemons

75 g day old bread, crusts removed

2 tbs freshly grated Parmesan

2 tsp chopped fresh lemon thyme

4 x 200 g white fish fillets (see below)

salad

1 medium head fennel, trimmed

50 g baby spinach leaves

1l2 bunch fresh flat leaf parsley

2 tbs baby capers, drained

a little extra virgin olive oil

a little fresh lemon juice

salt and pepper

new potatoes, to serve

Preheat the oven to 190c (fan forced 170c). Heat the oil in a frying pan and gently fry the garlic and lemon zest over a low heat for 2-3 minutes until softened. Add the breadcrumbs, stir for 2-3 minutes until coated with oil but not browned and remove from the heat. Stir in the Parmesan and thyme and season to taste.

Heat a drizzle more oil in an oven proof frying pan or skillet and fry the fish fillets for 1 minute, turn over and carefully top with the breadcrumb mixture (don’t worry if some falls into the pan). Transfer to the oven and bake for 8 minutes. Remove from the oven and leave to rest for 5 minutes.

Meanwhile make the salad. Using a mandolin or sharp knife finely shave the fennel into a bowl add the spinach, parsley and capers. Combine a little olive oil and lemon juice and season to taste. Serve the crumbed fish with the salad and some boiled baby new potatoes.