More Dates For Cooking Classes

Here are some more up and coming cooking classes, which Carey will be teaching at The Bertinet Kitchen.

Thursday 23 April. 10am The Best of French Country Cooking. Wonderful earthy flavors and traditional regional french dishes- fabulous for relaxed weekend entertaining with family or friends. Includes lunch with wine. Price Per Person £115

Sorry this class is already fully booked but it is possible to join the waiting list.

Thursday 3 September. Again this is for The Best of French Country Cooking. Price Per Person £115

There are still a few places available on this date.

You can book by visiting the website or call 01225 445531

Crunch Lunch Menu Week Of Feb 24th

This Weeks Crunch Lunch

£10 for 2 Courses.

Bacon and anchovy Salad with Roasted Garlic Dressing.

Cream of Celeriac Soup.

Duck Terrine with Toasted Hazelnuts.

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Fish Cake, Tomato and Herb Dressing.

Wild Mushroom and Tarragon Vol-a vent.

Chicken and Pesto Linguine.

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Affogato: Espresso Coffee and Vanilla Ice cream.

Red Wine Poached Pear with Mascarpone.

Fish Cake, Tomato and Herb Dressing.

Wild Mushroom and Tarragon Vol-a vent.

Crepe with Beurre Noisette

Recipe From Head Chef Rob
Here is my favourite recipe for pancakes. I have tried many different recipes but this one, which i found when i was a lowly commis, has always come out on top. I have found that the Beurre Noisette (Nutty Butter) adds a little extra to the flavour. For the best result you need to make it at least an hour in advance and allow it to rest in the fridge.A non stick pan is handy to use but not essential. It is all in how well you coat the pan and how you work the mixture once it is cooking.

Ingredients
4 Medium Size Eggs
4 Egg Yolks (Medium)
50g Sugar
Pinch Salt
250g Plain Flour
600g Full Fat Milk
75g Beurre Noisette (Butter melted and cooked until the solids have started to turn brown)
Oil for Cooking

1. Whisk together the eggs and the egg yolks
2. Add the flour,sugar and salt then whisk until the mixture is a smooth paste
3. Add the milk and mix well then add in the warm beurre noisette
4. Whisk the mixture well making sure that there are no lumps.
5. Pass the mixture through a sieve. This will ensure that if there are any lumps or possibly egg shell, they will be removed
6. Cover and rest in the fridge for an hour
7. Cook the pancakes as you would normally do so

Crepe with Caramelised Apples

Recipe by Carey Auge
Next Tuesday is Shrove Tuesday which means Pancake Day. We have come up with an alternative recipe to the much loved crepe with lemon and sugar.

Crepe with Caramelised Apples
Ingredients
Sauce
2 tbsp Golden Syrup
250ml Cloudy Apple Juice
1 tbsp Light Brown Sugar
1 Tbsp Lemon Juice
30ml Butter (Cold)

Apples
3 Crisp Apples-cored and each divided into 6
1tbsp Sugar
30g Butter

Batter
2 Eggs
4oz Plain Flour
1/2 pint Milk
Large knob of melted butter'

Vanilla Ice Cream

1.Make the batter by whisking all the ingredients together and keep for 30 minutes until used. Make the pancakes and pile up on a plate until required.
2.Make the sauce by combining all the ingredients in pan (not the butter) and biol until reduced by half and then whisk in the butter. Can keep in fridge for a week.
3.Caramelise the apples by melting the butter in a frying pan, Cook for 5 minutes and then add the sugar and cook until caramelised. Best served immediately or put in fridge until required.
4.Put a pancake on the plate and place the apple in the centre and fold in the sides.Drizzle with the sauce and serve with a scoop of ice cream.

Crunch Lunch Menu Week Of Feb 18th

This Weeks Crunch Lunch

£10 for 2 Courses.

Smoked Chicken Salad with a Mango Dressing.

Cream of Asparagus Soup.V

Bruschetta of Tomatoes and Corinader.

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Winter Vegetable Risotto.

Eggs Benedict, Poached Eggs and Wiltshire Ham.

Smoked Salmon Linguine.

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Affogato: Espresso Coffee and Vanilla Ice cream.

Red Wine Poached Pear with Mascapone.

Smoked Chicken Salad with a Mango Dressing.

Bruschetta of Tomatoes and Corinader.

Beaujolais Mon Amour

There was so much love in the air in the restaurant last night you could hardly breath! Here are some pictures from the night.Mixed Starter Platter To Share:Beetroot Cured Salmon, Grilled Asparagus and Char Grilled Tiger Prawns.

Roast Barbury Breast of Duck,Duo of Jerusalem and Artichoke, Fondant Potatoes, Curly Kale.

Wild mushroom Pithivier on a Ragout of Baby Leeks with a Madeira sauce.

Mixed Dessert Platter: Chocolate Cheesecake, Lemon Tart, Passion Fruit Sorbet.

The A-team that made it happen upstairs. The A-team down stairs in the kitchen are a little camera shy! Big thank you to everyone.

Savoury Hearts

Recipe by Carey Auge 

Ingredients:
Puff Pastry
Grated Gruyere
Grated Cheddar
Grated Parmesan
Poppy Seeds

Pre heat oven to 190c .
1.Roll out the pastry and scatter some of the cheese over the surface
2. Fold over and re roll.
3.Cut out the hearts, place on a baking tray and sprinkle with the remaining cheese and sprinkle on a few poppy seeds.
4.Bake in oven for 10 minutes.Cool and EAT..