Announcing our next Cook Together Class as our first one has now sold out! This cookery class is for one child (min age 8 – max age 16) & parent. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ This class is designed for two, a parent/adult and their 8-16 year-old working together in this hands on workshop which will teach you how to make homemade Italian Potato Gnocchi. A fun hands-on class suitable for all abilities! To prepare a menu of Italian potato gnocchi with a mascarpone & blue cheese sauce with crispy bacon & spinach all made from scratch! Learning to make potato gnocchi from scratch is great fun and really satisfying when you realise how good it taste compared to shop bought so – they’re worth the effort! You will both learn how to make the dough the importance of using the correct type of potatoes and why they are cooked in their skin and the reason for making ridges with a fork. We will also look at the difference between Italian mascarpone vs cream cheese. Book online!
This week our Junior Chefs will be making – Sausage, Apple & Leek, Mash Pie
This week we will be celebrating everything great
about the British pie to coincide with British Pie Week 2020 which
takes place every year on the first full week of March (2 March to 8 March).
Pie is a dish that can bring so much variety to
people’s lives. Savoury or sweet, this dish has been around in various forms
since the time of the ancient Egyptians and has been a loved favourite by many
since.
No other country does pies quite like
Britain. Once you’ve mastered the basic art of ingredient preparation the
filling and flavour combinations are endless.
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.
What’s so great about a pie is how versatile you
can be with the flavours.
In this recipe we will enjoy sausages removed from
their cases and apple along with leeks & kale in a mustard creamy sauce
with a cheesy mash topping.
This week we will be working with leeks, it is one
of the few vegetables that is best during the autumn /winter months the leek is
packed with nutrients and crucial anti-oxidants, to keep you healthy.
Mild, sweet and oniony, leeks are a fantastically
versatile vegetable that adds flavour and bite to many dishes and is a perfect
marriage with pork as to is apple.
Pork and apple is a match made in heaven mixed with
a tasty sauce using mustard and chicken stock and topped with cheesy potato
mash this is the ultimate comfort food.
We will be using Braeburn apples this is a tart,
tangy apple. It has a crisp, firm white flesh. It is red over a green
background. It has a firm crisp texture
with a unique combination of sweet and tart flavour. Fruits are traditionally
served with pork to offset its richness.
Leeks are from the same family as onion and garlic
they are an allium vegetable packed with nutrients and crucial anti-oxidants.
What to look for when buying; is a leek that is nice and firm, they can be
cooked in many ways, steamed, stir fried and can be used in lots of dishes like
soups and casseroles and pies.
In this week’s dish we will be using the following
skills:
Cookery class for one child (min age 8 – max age 16) & parent
‘Child & Parent Cooking Classes’ by ‘Cuisine by Nadine’ This class is designed for two, a parent/adult and their 8-16 year-old working together in this hands on workshop which will teach you both the basics of making fresh pasta dough alongside a classic but elegant tomato sauce.
A fun hands-on class suitable for all abilities!
To prepare a menu of Fettuccine with Tomato and Basil Sauce all made from scratch!
Learning to make great pasta from scratch is a simple pleasure and which not only taste better than shop bought but is rewarding to make. So why is it superior to dried pasta? The texture is tender and silky with a rich, flavor; and soft yellow hue derived from the use of eggs which typically dried does not use.
You will both learn learn how to make the dough using ’00’ flour, the importance of rolling out your pasta and why we laminate (to ensure that our pasta will have good texture and bite).
This our Teen Chefs will be making – Persian Chicken with Turmeric and Lime with Rice
The term Persian cuisine is
used due to the fact that Iran is also known as Persia.
Typical Iranian main dishes are
combinations of rice with meat, vegetables, and nuts.
Herbs are frequently used, along with fruits such as plums, pomegranates, quince, prunes, apricots,
and raisins.
Characteristic Iranian flavourings
such as saffron, dried lime and other sources of sour flavouring, cinnamon, turmeric,
and parsley are mixed and used in various dishes.
One of the traditional and most
widespread Iranian spices is saffron, derived from the flower
of Crocus sativus.
Stews are often flavoured with
pomegranate juice and dried limes which is an important taste in Persian food
and when added they release their juices and aroma whilst the sauce is
simmering. Persian dried lime powder or fresh lime juice may also be added.
Our dish will be topped with fresh
cucumber, herbs and nuts which brings both texture and a light vibrant but
refreshing element to the dish coupled with fresh lime juice and some natural
yogurt to give it a creamy but citrus tang along with some brightly coloured
pomegranate seeds.
This week we will be using the following skills: Measuring, weighing, frying, sautéing, boiling/simmering, mixing stirring, combining, cutting, chopping, slicing, mincing, boiling/simmering.
This week our Junior Chefs will be making – Ultimate Mac & Cheese
Nothing says Winter quite like a hearty, Mac &
Cheese, we will be making it ultimate by using not just one type of cheese but
four as well as pancetta, leeks and sage the result will be a really comforting
dish of sweet leeks, meaty bacon, pasta in a creamy cheese sauce, lots of big flavours!
This week we will be working with leeks, it is one
of the few vegetables that is best during the autumn /winter months the leek is
packed with nutrients and crucial anti-oxidants, to keep you healthy.
The British leek is a fantastically versatile
vegetable that adds flavour and bite to many dishes.
Leeks are from the same family as onion and garlic
they are an allium vegetable.
What to look for when buying is a leek that is nice
and firm, they can be cooked in many ways, steamed, stir fried and can be used
in lots of dishes like soups and casseroles.
This week the focus is on sauce making; the base of
this sauce will be a Béchamel, which is one of the five mother sauces of
classical cuisine. Béchamel, is made with milk and thickened with a roux.
This week we will be using the following
skills: measuring, chopping, grating,
mixing/combining, boiling/simmering, frying and baking.
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