"Dear Freya, Maynard & Benedict
My friends and family thank you for rescuing them from a life of uninspired "grey" food! Great course - so much learnt. Thanks for exposing us to the delights and methods of a professional kitchen. We experienced great food and laughed all week (mainly at our efforts at cooking!)
England, April 2011
1. Finely dice the onion, crush the garlic. Mix all the ingredients together in a large bowl and season with salt & pepper.
2. Mould the mixture around either wooden or metal skewers, pressing firmly to keep the mixture securely on the skewer.
3. Heat a cast-iron griddle pan until just smoking, add a little oil and fry the koftas for two minutes on each side until golden brown. Alternatively you could barbeque the koftas, the barbeque adds a wonderful smoky flavor.
4. If using fresh mint, wash & finely chop the mint. Add fresh mint or mint sauce to the greek yogurt, taste the sauce - you may want to add more mint. Serve with the koftas.
Ideal as a summer main course with either rice or pita bread, tabbouleh, hummus and lots of fresh shredded lettuce,
The koftas can be made up to two days in advance and kept in the fridge wrapped in clingfilm. You can also freeze them before cooking, allow them to thaw completely before cooking.
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 Emerson Farrar, 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.