Looking ahead……summer 2019

Beef with pangrattata copy
Thyme beef fillet with anchovy dressing and pangrattata

 

I am really excited to announce a 3 day / 4 night cookery workshop next June, to be held in one of the most beautiful locations in the region. I have recently begun collaborating with Katie and Mike Armitage of Les Soeurs Anglaises in the Dordogne, where together we host pop up dinners and have formed a private dining club we call La Tablée (the sharing table) for local residents.

Katie has been hosting creative workshops at L’Espace, a superb barn conversion turned workshop venue, so it is the ideal place for me to run my first residential course.

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The long weekend will kick off with an evening meal, prepared and cooked by me, welcoming you all to the course. On the first morning you can accompany me to the largest weekly market in the region to discover the season’s best local produce. If you like, this could include a pastry and coffee at the market rather than breakfast at the accommodation.

Light lunches will be provided each day.

After breakfast, on mornings two and three you are free to relax and spoil yourself in the beautiful surroundings, by one of the two pools, or take a walk through the stunning countryside. Extra cookery classes can also be arranged as can visits to local producers or food stores.

All three afternoons will be spent with hands on cooking, where we will prepare our evening meal. I will demonstrate some of the more complex dishes teaching you how to prepare meat, fish, seafood and vegetables. It will be all hands on deck, slicing, chopping, searing and roasting.

Each evening we will sit down to share the wonderful meal prepared together, accompanied of course with complimentary wines.

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The workshop includes

  • 4 nights accommodation
  • 3 days of L’Espace workshop with me
  • All breakfasts, lunches, dinners (served with wine) and refreshments
  • Snacks and beverages throughout your stay
  • A morning visit to local market
  • Pick-up and drop-off at arrival airport Bergerac / train station Angouleme (at allocated times)*
  • *Air and train fares to and from collection points in France are not included.

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Pricing for this 3 night/4 day workshop varies depending on your choice of accommodation. Please see prices below or click here to see our accommodation photo gallery.

A:    Single occupancy of Superior double bedroom with en suite: 930€  per person

B:    Single occupancy of Twin bedroom shared bathroom 750€ per person

C:    Shared Twin bedrrom / shared bathroom: 620€ per person

In order to secure your place on this course we require a 170€ non-refundable deposit to secure a booking, the full balance being payable two months prior to the start of the workshop.

Limited to 10 places

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For further information or to book your place on this exciting weekend of cooking, please visit http://www.lessoeursanglaises.com/food-styling-photography

 

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Recipe of the week……………….spelt.

Mushroom spelt risotto with melted camembert

Spelt is one of the world’s oldest wheat grain varieties. It is great as an alternative to rice in a risotto as it retains a wonderfully crunchy texture and unlike rice, you can add the stock all at once and let the risotto simmer away on the stove – making it low maintenance as well as delicious.

Spelt and Mushroom risotto 2

Serves: 4

300 g spelt grains

15 g dried porcini

150 ml boiling water

100 g butter

1 large onion, finely chopped

2 garlic cloves, crushed

2 tbs chopped fresh thyme

500 g mixed mushrooms, wiped clean and chopped

150 ml red wine

1 litre chicken or vegetable stock

50 g Parmesan, grated

150 g Camembert, sliced

salt and pepper

freshly grated Parmesan cheese, to serve

Soak the spelt grains in boiling water for 20 minutes. Soak the porcini in the boiling water for 15 minutes. Drain spelt and shake dry. Drain and chop the mushrooms, reserve the liquid.

Melt half the butter in a saucepan and gently fry the onion, garlic and half the thyme over a low heat for 10 minutes until soft but not browned. Add the mushrooms and porcini and stir-fry until starting to soften. Add the spelt and stir for 1 minute then pour in the wine and boil until it is all but absorbed.

Meanwhile bring the stock and reserved porcini liquid to the boil in a separate pan. Add 750 ml to the risotto and cook gently over a low heat for 30 minutes, stirring occasionally, until the stock is almost absorbed and the spelt, tender. Add a little more stock if needed (any left over stock can be reserved, chilled in the fridge for up to 3 days).

Remove the pan from the heat. Stir in the Parmesan and half the Camembert, cover and leave to melt for 5 minutes.

Meanwhile, melt the remaining butter in a small frying pan and add the remaining thyme leaves. Cook gently over a low heat for 2-3 minutes until the butter turns a golden brown. Serve the risotto topped with the remaining camembert and drizzled with the thyme butter.

Tip: Spelt is available from larger supermarkets as well as health food stores.