"Thank you so much for 5 amazing food filled days! I think this is the best cooking course ever! Totes amaze!!! The sugar work was brilliant and a perfect way to get the high towers of food. I'm taking back many ideas and plans for dinner parties. Thanks again."
1. Finely dice the shallot, then finely chop the lemongrass, garlic and green chilli (remove the seeds from the chilli fist). Peel the ginger and also chop finely.
2. Heat a medium sized saucepan, add the vegetable oil and then sweat off the shallot, garlic, ginger, chill and lemongrass until soft but not colored.
3. Add the lime juice and sugar, mix in and then add the chicken stock. Bring to the boil and simmer for 5 minutes.
4. Peel the prawns, and add to the saucepan with the asparagus and peas, simmer for 2 minutes. Add finely chopped coriander and season to taste.
Good for a starter, or a nice light lunch.
The soup is best made to order, it is quick and easy to make.
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.