"What can I say that hasn't already been written? The course exceeded my cooking expectations. I loved every minute in the kitchen and learned SO much. Thank you for sharing your talent, your recipes and a few laughs! à bientôt!"
1. Blend avocado, half the shallot, a tablespoon of chopped coriander and juice of half a lemon until smooth. Season with salt & pepper. Remove the peel from the cucumber and slice into thin strips. Set aside for the garnish.
2. Gently break up the crab meat into a mixing bowl, add mayonnaise, the rest of the chopped coriander, the other half of shallot (finely diced), season with salt, pepper, lemon juice, and red chilli to taste.
3. Transfer avocado mixture to a piping bag, and using a metal cutter placed in the middle of the plate you are using to serve layer up the tian (see picture above).
4. Remove the metal mould and garnish with a small dollop of yogurt around the edge of the plate with a prawn on top, finished with strips of cucumber skin (see picture above).
This tian is a lovely summery dish, perfect for a starter, or if served with a salad and fresh crusty bread will make a lovely lunch..
Everything needs to be made to order to keep the freshness of the flavours..
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.