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"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!)

Julie Wood
England, April 2011


Walnut Grove Recipes

Beef Koftas with Greek Yogurt& Mint

 


Smoked salmon with guacamole

Ingredients
Serves 2

  • 500g lean minced beef
  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 1 medium onion
  • 3 cloves garlic
  • zest of 1 lemon + juice
  • 2 tbsp olive oil
  • 1 egg
  • 6 tbsp fresh bread crumbs
  • 1 tsp chilli powder (optional)
  • 4 tbsp chopped coriander
  • handful fresh mint or 1 tbsp mint sauce
  • 400g Greek yogurt
  • wooden or metal skewers

Method

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.



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Serving Suggestions

Ideal as a summer lunch with either rice or pita bread, and lots of fresh shredded lettuce.

Advanced preparation

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.


Walnut Grove cookery courses - a dream vacation - in wonderful surroundings

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 flavors 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.