Feeling Hungry? That’s your hunger hormones at work! Sometimes no matter how much we eat we constantly feel hungry but on the other hand we also need food to survive. It’s about getting the right amount of food at the right time and that’s where our brains come in. It dictates everything from thinking, behaving […]
It’s an exciting time of year, that time when we all start to get prepared for all the festivities. Christmas in France is huge on food when the finest and best of everything gastronomic is beautifully prepared, cooked, and presented. The main event for the French is Le Réveillon, a traditional late night feast held after […]
France has many regions each with their own cultural and religious observances, language and accents. However, food is very much part of the entire country’s culture and much of daily life is spent around the table eating lunch or dinner with friends, family or work colleagues. For traditional methods and recipes, there are key ingredients […]
Quite often recipes require sauces or basic recipes. In some cases, they can be served on their own or as part more complicated recipe. A classic example of this is Crème Patissière. So, we thought you may like a few of them to get you started: Crème Patissière Ingredients 1 litre of milk 3eggs 100g […]
The flesh of any wild animal or bird is classified as Game. Game meets the needs of a growing society that wishes to eat ethically and is against intensive farming. This is borne out by the fact that supermarket sales of game jumped by 20% last season with some reporting an increase in venison sales of […]
The Gascony Cookery School has been very busy! Over the past two weeks, the weather here in Gramont has warmed considerably with long sunny days and balmy evenings. We’ve had new contingents of eager guests here to learn new cooking techniques, skills and recipes. Our kitchens have been a hive of industry with students enjoying […]
Here’s a rather tasty centrepiece for your table to impress your friends and family. Simple to make and looks amazing when served, you will need to following ingredients: 1 oven ready chicken @ 1.5kg. Stuffing: 170g Onion 200g Minced Pork Sage (chopped) Parsley (chopped) 40g breadcrumbs Salt & pepper Mustard Sauce: 300ml Demi-glace 100g Mushrooms […]
It’s Spring and a wonderful busy and exciting time at the Gascony Cookery School as we kick off the new season with our Foundation Level 1 and 2 courses. So why don’t you discover the world of French Cuisine? It really doesn’t matter what your level of skill is, it’s always our pleasure to meet […]
As another year comes to end, and what a great year it was here at the Gascony Cookery School, it’s time to really indulge in what most of us love, and that’s food and drink. When you constantly work with food and those that love to cook and indulge perhaps more than some, it’s very […]
Carrelet au Velouté de Poisson – Plaice with Fish Velouté As the winter months are upon us we thought we’d share one of our popular fish dishes. Simple and tasty, we know you will enjoy this hearty meal. Ingredients: 1 Whole plaice (fillets removed) 120g Onions (chopped) 2 Shallots (chopped) 1 Small leek (chopped) Trimmings and bones from fish […]
Lemons are so versatile. Packed with vitamins, minerals, antioxidants, fibre and other health-promoting nutrients, lemons are available throughout the year but summer is their peak season. Eat them in slices, drink lemon juice water, make fresh lemonade, garnish food particularly fish, caramelise their peels, and use their juice and peels in cooking. All this, and […]
The Gascony Cookery School is in full swing, with another Foundation Cookery Course 1 being successfully completed last week. There was a distinctly Celtic ambiance with students from Northern Ireland and Scotland creating some wonderful dishes, including ballotine of chicken. Although this term usually refers to a boned and stuffed chicken thigh, at the Gascony […]
Cooking can be experimental sometimes, particularly if you are able to make dishes without using a recipe or measuring every ingredient out. Adding this or that in different quantities can have a dramatic effect on the taste, look or even the consistency of any dish you’re preparing. Some of us are afraid to use herbs […]
As children, it’s common to dislike some foods even without trying them – it may be its smell, appearance or consistency that just simply puts you off. Once tried it’s often the texture or taste that can totally ruin any chance of it appearing on your plate again any time soon! Plus, taste can also […]
If you love cooking and are interested in finding out more about different culinary techniques then the Larousse Gastronomique is the book for you. It’s most definitely one of the world’s largest classic culinary reference books available from bookstores, practically the ‘Holy Grail’ of cookery books. In fact, just in the UK alone it has […]
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