"This is to say thank you for a great visit and excellent education. I learned lots (between the belly laughs) and already the house smells of strong stock! I look forward to making risotto that doesn’t taste like boarding school rice pudding."
1. Take the lime leaves, red chillies, ginger, galangal, lemon grass & garlic, and puree to a paste.
2. In a saucepan, bring the water & sugar to the boil and cook until it becomes caramel.
3. Add the paste, cider vinegar, fish sauce and soya sauce to the caramel and bring to the boil.
4. Leave to cool and refrigerate.
This can be used as a dipping sauce for spring rolls or vegetables, or you could try using a bit of this sauce to flavour stir fried rice or noodles.
This sauce is better made a couple of days before using because the flavours intensify, and it will keep for up to two weeks in a sealed container in the fridge.
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.