Course A4 - Cooking with Chantal: The Easy Plate 2

Chantal Young

Welcome back. All ready to cook, I hope. This term we are covering a whole selection of foods, methods and origins. As requested we will look at innovative fish recipes, different ways to cook minced meat, and of course we will visit my home country, La France. I will give you ideas for party cooking and we will finish with a Pesach special. Vegetarians, don't worry, I have reserved a spot for you. So give it a go. Let's cook!

8th February - All in the Mince
Chinese stuffed Romaine leaf, Aubergine meat balls, Two tone meat loaf, Tomato rice, Creamy coconut cake
15th February - Fish Tonight
Japanese fish salad, Chantal's fish pie, Smoked haddock with coriander, Potatoes Medallions, Cherries slice
22nd February - Cooking for a Crowd
Spinach roulade, Buffet pasta salad, Salmon plait, Noodle and watercress salad, Party cakes, Jewels fruit salad
1st March - Vive La France
French onion soup, Cassoulet (French bean casserole), Pommes Dauphines, Eclairs au chocolat
8th March - No Meat Thank You
Creamy leek bake, Special stuffed peppers, Mozzarella and rocket salad, No bake cheese

About myself, I am French and I enjoy spending all day in the kitchen, cooking and experimenting. I had a very good teacher and guide in my mother who is the typical Tunisian housewife whose life revolved around food. Cooking and eating are my number one hobby in life. My cuisine is very international but my three motto words are QUICK, EASY and TASTY. I currently work in Wolfson Hillel Primary School as the Shomeret in the kitchen, and a Jewish Studies Support Assistant.