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📢 Update time! I know some of you have been curious about what’s been keeping me busy and why ‘Cuisine by Nadine’ was put on hold.

It’s time to share the rollercoaster ride I’ve been on lately and believe me, it’s been anything but easy. But all the hard work and perseverance have finally paid off, and I’m beyond thrilled to announce that I’ve achieved QTS! (Qualified Teacher Status).

What a whirlwind of a year it’s been! It’s been a year of hard work, challenges, and some extremely tough moments, but the journey has been nothing short of exhilarating and rewarding!

Juggling multiple key stage four and key stage three classes in food preparation and nutrition, getting students GCSE exam ready and marking two pieces of NEA coursework for two year 11 classes whilst learning to teach another DT subject, and pursuing a PGDE at master’s level has been no easy feat. But you know what? It’s been one of the most rewarding experiences of my life! 🍳🍲

I couldn’t have done it without the unwavering support of my amazing family, friends, and colleagues.

And my students… oh, my students! You’ve made every challenging step of this journey worthwhile. Your words of gratitude and appreciation, especially for pushing you through GCSE coursework and exams, and watching you celebrate at your amazing Prom, only go to fuel my passion for teaching even more!

A special shoutout goes to Darren, my rock and incredible support system, you’ve been by my side as always during those tough moments when I felt like I couldn’t keep going. Thank you from the bottom of my heart and my wonderful children who have been right by my side throughout this steep learning journey. Your love and understanding mean everything to me, especially as you’re both on your own learning journeys at school.

As I prepare for the final year of the Masters, I’m devoted to teaching and inspiring others. doing what I love, teaching food and inspiring others, remember it’s never too late to learn or take a different direction.

Keep striving and believing in yourself! Keep pushing forward!

Now that school’s out for summer, I’m looking forward to a well-deserved rest! Thank you all for your love and encouragement. TTFN.

This week is Easter Workshop 2 for our Teen Chefs (Cookery class 12 to 16 yrs) and we will be making

Classic British roast chicken & bread sauce, served with rosemary roast potatoes, glazed honey
carrots with thyme & homemade gravy
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Easter hot cross bun and butter pudding a sensational spin on a British classic

We will be Celebrating the Best of British

Easter is a lovely period for food – it is, after all, the holiday most synonymous with springtime and all the fantastic ingredients the season brings in abundance.

Our workshops will focus on chocolate dessert to meaty dinners made from lamb traditional at Easter and roast chicken served with bread sauce which dates back to medieval times making it the oldest of British sauces to the all familiar spiced fruit flavour of a traditional hot cross bun.

Two days of holiday workshops run over the first two weekends of the Easter holidays.

Workshop 1 will be for Junior Chefs designed for children aged 8-11 yrs – 2 April 2022 (Event Expired)

Workshop 2 will be for Teen Chefs designed for children aged 12-16yrs – 9 April 2022 (Open for Bookings)

Workshop are run in groups no larger than ten so that your child can have a really fun, hands-on cooking experience at their very own workstation.

Both workshops will focus on both a classic British dish and a classic British dessert made entirely from scratch using fresh ingredients.  Children will be taught new culinary skills that they really will put to the test.

Each workshop lasts for 4 hours classes are designed so that your child gets to enjoy the food they have cooked at home with their family

(So please bring a packed lunch to eat during the day refreshments will be provided)

Workshops will run from 10.30am to 2.30pm on the following days

*********************

The cost of each session includes tuition, all ingredients, use of equipment and packaging to take home. At the end of each session, each child will also take away a wipe clean recipe card, so they can recreate the dish again.

Additional purchases of Junior/Teen Chef jackets, caps and aprons can be made but this is purely one of choice aprons are supplied or you may bring your own.

The only thing you need to bring is YOU and a packed lunch to eat whilst your food is cooking you will leave with the dishes that you have prepared during the day so you can share your culinary efforts with your family at home.

To book, follow the link below to the online booking and payment system.

https://www.cuisinebynadine.co.uk/registration/

This week is Easter Workshop 1 for our Junior Chefs (Cookery class 8 to 11 yrs) and we will be making

Shepherd’s pie a classic family favourite
~~~~~
Cracking white chocolate cheesecake decorated with mini eggs and broken Easter egg

We will be Celebrating the Best of British

Easter is a lovely period for food – it is, after all, the holiday most synonymous with springtime and all the fantastic ingredients the season brings in abundance.

Our workshops will focus on chocolate dessert to meaty dinners made from lamb traditional at Easter and roast chicken served with bread sauce which dates back to medieval times making it the oldest of British sauces to the all familiar spiced fruit flavour of a traditional hot cross bun.

Two days of holiday workshops run over the first two weekends of the Easter holidays.

Workshop 1 will be for Junior Chefs designed for children aged 8-11 yrs – 2 April 2022 (Fully Booked/Wait listing)

Workshop 2 will be for Teen Chefs designed for children aged 12-16yrs – 9 April 2022 (Open for Bookings)

Workshop are run in groups no larger than ten so that your child can have a really fun, hands-on cooking experience at their very own workstation.

Both workshops will focus on both a classic British dish and a classic British dessert made entirely from scratch using fresh ingredients.  Children will be taught new culinary skills that they really will put to the test.

Each workshop lasts for 4 hours classes are designed so that your child gets to enjoy the food they have cooked at home with their family

(So please bring a packed lunch to eat during the day refreshments will be provided)

Workshops will run from 10.30am to 2.30pm on the following days

*********************

The cost of each session includes tuition, all ingredients, use of equipment and packaging to take home. At the end of each session, each child will also take away a wipe clean recipe card, so they can recreate the dish again.

Additional purchases of Junior/Teen Chef jackets, caps and aprons can be made but this is purely one of choice aprons are supplied or you may bring your own.

The only thing you need to bring is YOU and a packed lunch to eat whilst your food is cooking you will leave with the dishes that you have prepared during the day so you can share your culinary efforts with your family at home.

To book, follow the link below to the online booking and payment system.

https://www.cuisinebynadine.co.uk/registration/

This week we will be making – Chicken Suprême with mushrooms & smashed new potatoes with chive butter

This classic chicken suprême recipe, with its retro-bistro charm, works beautifully with buttered boiled potatoes.  Chicken suprême (suprême de volaille in French) refers to a specific cut of chicken—specifically, a boneless skinless chicken breast.

Suprême sauce (or sauce suprême) is a classic sauce in French cuisine. Suprême sauce derives from velouté sauce, a “mother sauce” traditionally made from roux (a mixture of butter and flour) and meat stock—in this case, chicken stock.  The sauce is reduced with double cream.

Rather than a traditional suprême sauce for his chicken suprême recipe, we will deglaze the pan with an alcohol-free wine and add shallots, mushrooms, garlic, and thyme to create a delicious pan sauce.

This week we will be using the following skills:  Pan frying,  basting, slicing, dicing, sweating, reducing, blending, boiling/simmering, straining, and making a sauce with meat juices and cream.

See you Saturday Junior Chefs.

It is here British Pie Week 2022!

This week we will be making – Smoked Fish Pie with Cheddar Mash Top

This is one of the most delicious weeks of the year,  whether savoury or sweet, pies are a comforting way to enjoy a variety of ingredients.  Whether encased in flaky pastry or topped with mash, pies make a hearty, meal.

No other country does meat pies quite like Britain.  Once you’ve mastered the basic art of ingredient preparation the filling and flavour combinations are endless.  

Fish pie also known as Fisherman’s Pie is a classically British dish, ours will be filled with cod, smoked haddock, and prawns and is a playful take on a classic seafood dish.

This is a hearty dish to warm you from the inside out and will be the last of our Winter warmers for a while with a creamy sauce and a cheddar mashed potato topping you have a comforting one pan meal in 2 hours.

To elevate the dish, it is essential that the fish poaching liquid which involves cooking the fish and onions in the milk along with a bay leaf is used to make the white sauce which gives depth to the overall flavour of the finished pie.

In this week’s dish we will be using the following skills:
Weighing, measuring, mashing, cutting, slicing, flaking, mixing/combining, blending, boiling/simmering, straining, poaching, layering, making a white sauce, baking.

See you Saturday Teen Chefs.