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With this cooking holiday in the beautiful and relaxing Dordogne region of South West France you will learn to cook like a pro . . . experience the finest of wines, great food and the traditional markets as you take your culinary skills to the next level.

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Tips from professional Chef Tallyrand:

Tallyrand Food and Cooking Tips

Food tip on hot water paste

Hot water paste recipe for making Pork Pies - see Pork Pie recipe

Ingredients

lard

100

gm
water

250

ml
flour

400

gm
chopped chervil

1

tbs
salt   sq

Method

  1. In a pan, bring to the boil the water and the lard
  2. Place flour and salt, sieved 3 times into a bowl
  3. Pour on the water and lard and mix in with a wooden spoon
  4. Place onto floured workbench and mould into a workable paste while adding the chopped chervil

Chef's Tip:

Important - this pastry must be used while still warm

Related Recipe:

 

 

 

Published 07 May 2001
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