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Cooking Together French Bistro – Recipes

Our cooking together cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your class and are ready to recreate the meals at home. The recipes work really well as delicious dinners and make a great combination for dinner party ideas. 

We Cooked:

 Moules marinière – Starter


  • 1kg mussels
  • 2 garlic clove, finely chopped
  • 1 shallots, finely chopped
  • 15g butter
  • a bouquet garni of parsley, thyme and bay leaves
  • 300ml dry white wine, cider or beer
  • handful of parsley leaves, chopped
  • crusty bread, to serve
  • 100ml double cream (optional)


  1. Wash the mussels under plenty of cold, running water. Discard any open ones that won’t close when lightly squeezed.
  2. Pull out the tough, fibrous beards protruding from between the tightly closed shells and then knock off any barnacles with a large knife. Give the mussels another quick rinse to remove any little pieces of shell.
  3. Soften the garlic and shallots in the butter with the bouquet garni, in a large pan big enough to take all the mussels – it should only be half full.
  4. Add the wine, cider or beer, turn up the heat and reduce for a minute, then add the mussels. Cover and steam them  for 4-5 minutes. Give the pan a good shake every now and then.
  5. Remove the bouquet garni, add the cream if using, and chopped parsley and remove from the heat.
  6. Spoon into four large warmed bowls and serve with lots of crusty bread.

Poulet Basquaise (or fish) – Main

Ingredients – Serves 4:

  • – 3 tbsp. extra-virgin olive oil
  • – 8 boneless chicken thighs or a meaty fish such salmon or cod loin
  • – Salt and pepper
  • – 6 sprigs thyme
  • – 2 large garlic cloves, lightly crushed
  • – 1 bay leaf
  • – 1 medium red onion, halved and thinly sliced (2 cups)
  • – 2 medium tomatoes, finely chopped (3/4 cup)
  • – 1 can of chopped tomatoes
  • – 2 tbsp. tomato paste
  • – Handful of sun blushed tomatoes
  • – 1 12cups dry red wine
  • – 1 red pepper, deseeded and sliced
  • – 2 tbsp. finely chopped parsley, for garnish


  1. Preheat the oven to 185C. Meanwhile, add oil to the non-stick frying pan and raise the heat to high. Season the chicken all over with salt and pepper, then add skin side down to the pan (if using chicken with skin-on). Cook until the skin is browned, 5-7 minutes.
  2. In the same pot over medium-high heat, add the onion and cook, stirring occasionally, until lightly browned, about 5 minutes, followed by garlic. Add wine and reduce by half. Stir in the chopped tomatoes, fresh and sun blushed tomatoes and cook until the liquid evaporates, about 3 minutes. Add the tomato paste and cook, stirring, for 1 minute. Cook until the liquid has evaporated a little, 5 minutes. Add the thyme, bay leaf and chicken (skin side up) to the pot. Transfer to the oven and roast until the chicken is cooked through, about 15 minutes.
  3. Garnish with parsley

Parmentier Potatoes – Main

  • 500g floury potatoes,peeled and cut into 2cm cubes
  • 2 garlic cloves,bashed
  • 2 rosemary sprigs,needles picked and finely chopped
  • 2 tbsp vegetable oil


  1. Dice the potatoes into 2cm cubes and add to a mixing bowl
  2. Crush the garlic with salt, add to the bowl 
  3. Add the oil and mix everything together. 
  4. Heat a frying pan until hot and then saute the potatoes until golden brown on all sides. 
  5. Transfer to a baking tray. 
  6. Pick and chop the rosemary and scatter it over the potatoes. 
  7. Bake in the oven for 10-15 minutes until crispy

Saucisson & Leek Medley – Main

Ingredients – Serves 2:

  • – 1 red onion
  • – 2 cloves of garlic
  • – 1/2 leek, sliced
  • – Parsley
  • – 50g of French fermented Saucisson sausage, diced
  •  50g Smoked streaky bacon
  • – knob of butter
  • – 2 tbsp of cooking olive oil
  • – seasoning
  • Parmentier Potatoes


  1. Place a large non-stick pan on heat add 1tbsp oil. Fry the bacon and sausage until crispy.
  2. Add the leeks, onion & garlic and saute until soft
  3. Stir in the potatoes, check the seasoning and finish with parsley and butter. 

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