Ingredients
Pastry
- 250 g flour,
- 125 g butter, cubed
- Pinch of salt,
Caramelized apples
- 8 apples, peeled, quartered and cored
- 120g butter
- 120g sugar
PREPARATION
Pastry dough
Put all ingredients in a
large bowl. Work butter from the tip of your fingers. Don’t allow it to be
fully integrated to the flour. Use a few table spoons of cold water to bring dough
together. Small pieces of butter must remain.
Wrap the dough in cling
film and place it in the fridge.
Caramelized apples
Preheat oven at 180°C.
Using an oven resistant dish,
make a caramel with butter and sugar.
Place apples inside – do
not hesitate to over garnish as they will collapse - and cook on low heat for
30 minutes.
Roll out pastry. Cover apples
and put remaining dough inwards. Perforate dough.
Bake for 35
minutes.
Remove dish from the
oven, let it cool slightly (10 minutes) and unmold.
Serve slices of tarte tatin with a generous dollop
of creme fraiche or ice cream.
This French Classics cooking class is sure to be popular with
those wanting to upgrade their French cooking skills. Learn to prepare a
classic three course French meal. For entrée Provençales tomatoes followed by
Ratatouille and Pastis Chicken Casserole for main, and Tarte Tatin to finish.
Our passionate French cook, Marie shows you a range of tricks & techniques
so you can make these dishes as authentic as the French themselves.
If you are unsure or want to know more, call Marie Clement
during office hours and she will be delighted to handle any queries that you
have.
Materials List
Wear closed shoes. Tie back your hair if it is long. Bring apron
and containers.
Start Date: Sunday 25 May 2014
End Date: Sunday 25 May 2014
Time: 10.00am – 2.00pm
Location: NSCC
Cost: $120.00
enroll now!
Ratatouille
INGREDIENTS for 6
2 large Eggplants
3 zucchini
3 Peppers (yellow, red &
green)
6 tomatoes
2 medium onions
Sauce
Olive oil
Thyme, parsley & bay
leaf
2 garlic cloves
Salt, pepper
2Tbsp tomato paste
PREPARATION
Preheat
your oven to 180C.
Cut
all vegetables in big shanks or for a result as per picture follow bellow
instructions
Cut
eggplant, zucchini and tomatoes into 4 mm thick slices.
Peel
onion and cut into rings. Cut peppers in the flattest parts to have the same
shape.
Sauce
Cut
all leftover vegetables into small pieces. (If you’re doing a classic
Ratatouille, use ¼ of precut vegetables.)
In
a saucepan, heat up 4 Tbsp of olive oil; add vegetables, chopped parsley, bay
leaves and thyme sprigs and garlic -stir with a wooden spoon and leave to cook
for 4 minutes.
Add
tomato paste, salt, pepper and cook gently for another 4 to 5 minutes. If
necessary, add a bit of warm water to obtain a smoother sauce. If you find it
slightly acidic add one or two tea spoons of sugar. Remove thyme sprigs and Bay
leaves, and blend the sauce.
Spread
the sauce in an oven dish. Place vegetables varying categories (as shown on
picture).
Cover
dish with aluminium foil and cook for 40 minutes in a 180°C pre-heated
oven.
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