"Wow! I loved every minute of the week from the first --course dinner to our time spent honing knife skills & butchery, to our evening spent clasping full tummies! Thank you Maynard & Benedict for taking the time to teach us all those kitchen tricks. Hope to see you at the advanced course."
1. Finely chop the lemon grass, chilli & spring onion, crush the garlic and grate the galangal and ginger. Chop the monkfish into cubes around 2cm square, set aside.
2. Heat a heavy based saucepan, add the olive oil, lemon grass, chilli, spring onion, garlic, galangal and ginger to the saucepan.
3. Gently fry for around 3mins over a medium heat then add the fish stock and half a chicken bouillon cube. Bring to the boil and reduce gently by half, then add the coconut milk. Season to taste, add more of the chicken bouillon if necessary.
4 . Bring to a simmer, add chopped monkfish & sugar and simmer for a further couple of minutes until the monkfish is just cooked.
5. Add the chopped coriander and serve!
This is a fantastic starter, or a lovely lunch. Homemade bread would be a good accompaniment.
This is best made the day before to allow the flavors to infuse. When re-heating be careful not to overcook the fish.
Experience the reality of gourmet cooking yourself. There is only one way to learn and that is to do it! Top chefs, luxury accommodation, set in France - the home of gourmet cuisine; what more could you ask for?
Your hosts and tutors are acclaimed chefs Maynard Harvey and Benedict Haines, two modern chefs who use the freshest ingredients with an emphasis on distinct flavours and clean, meticulous presentation. Their passion and enthusiasm for cooking will stimulate your own love of food, and their expertise will help you gain confidence and perfect your technique in the kitchen.
To find out more about our holidays, courses, accommodation and location deep in the heart of the 'real' French countryside, please look around our site. For further information, contact us.