"My first experience in a cooking
class. Great combination of hands-on and demo. Can't wait to try recipes
and techniques at home. Maynard & Benedict you both are adorable
and thanks for all the laughs. Our group members were so much fun -
a memory that will last forever. Keep in touch."
New Jersey, USA
Walnut Grove Recipes
Twice Baked Jacket Potato with Smoked Bacon and Boursin
- 4 large potatoes
- 200g bacon lardons
- 2 medium onions
- 4 cloves garlic
- 150g grated cheese
- 125g Boursin cheese
- 25g butter
- salt & pepper
- 2 tbs crème fraîche
- 1 tbs chopped parsley
1. Scrub the potatoes, leaving the skin on, prick
with a fork and bake in oven at 180°C / 350°F for around
an hour and a half, or until soft.
2. Remove from oven and leave to cool for 10 min's. Slice in half
along the long side of the potato (unless they are perfectly round!)
and scoop the flesh into a bowl, leaving just the potato skin.
dice the onions, and crush the garlic. In a large heavy based
frying-pan, add the bacon lardons and cook until they are beginning
to color. Add the onions and garlic and continue to cook over
a medium heat until translucent.
4. Add the onions, bacon & garlic to the potato flesh. Add
the boursin, crumbling it between your fingers, crème fraîche
and parsley and incorporate all the ingredients. Season with salt
and pepper to taste.
5. Refill the potato skins with the mixture, cover
with grated cheese of your choice and place back in the oven on
a tray. Cook at 180°C / 350°F for a further 20mins or
until the cheese on top is golden brown.
Lovely for lunch with a green salad, or ideal
accompaniment to a main course.
You can have the potatoes cooked, scooped out
and refilled as much as two days in advance. Add the grated
cheese and cook before you want to serve them.
Walnut Grove cookery courses - a dream vacation - in wonderful
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
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