"Many thanks for a wonderful week, with fun, knowledgeable people in an idyllic setting! I'm absolutely stuffed to the gills with tasty treats and if I can replicate just one of two at home I'm sure I'll be the talk of the town! Can't wait to try out the pork belly and the spun sugar nests in particular. Please keep me posted on your future courses, one day I may even try my hand at "Advanced" (if my cooking skills become as good as my croquet skills it's a sure thing!")

Alison Forrest
September 2013

Walnut Grove Recipes

Deep-fried Frogs Legs with Roasted Garlic & Parsley Mayonnaise

  • 24 fresh frogs legs
  • panco breadcrumbs
  • 2 eggs - beaten
  • plain flour
  • salt & pepper
  • oil for deep frying
  • For the Mayonnaise
  • 200ml sunflower oil
  • 1 egg yolk
  • 8 cloves garlic
  • 1 tsp Dijon mustard
  • 1 tbsp white wine vinegar
  • 1 tbsp chopped parsley


1. Make the mayonnaise first, so it has time to rest in the fridge, allowing the flavours to infuse. Rub the garlic cloves with a little olive oil, put on a tray and roast in a low oven (160°) for around 15 minutes or until soft.

2. In a mixing bowl put the egg yolk, vinegar and mustard, whisk it together, then slowly add the sunflower oil while whisking until it is all incorporated.

3. Remove the garlic from the skins and mix to a smooth paste in a mortar and pestle. Add to the mayonnaise mixture with the finely chopped parsley and season to taste. Transfer to clean serving bowl, cover and put in fridge.

4 . Take 3 medium sized bowls, one with plain flour (about a cup) seasoned with salt & pepper , one with the beaten eggs and one with the breadcrumbs, (about 2 cups).

5. Bread crumb the frogs legs by covering them with flour, dipping them in the beaten egg and then covering in breadcrumbs. Put on a tray and keep in the fridge while making the mayonnaise.

6. Heat oil for frying to 170°C (we use sunflower oil, but any vegetable oil is fine). Deep fry the frogs legs until golden brown, drain on absorbent paper towels and serve with the garlic & parsley mayonnaise and a roquette salad.

Serving Suggestions

Makes great nibbles for a party/buffet, or can be served as a starter on a bed of roquette or green salad leaves.

Advanced Preparation

The mayonnaise can be made a day in advance but the frogs legs need to be cooked to order.

Cooking courses and gourmet vacations available at 


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 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.

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