| French Country Cooking |
£100 |
French provincial cooking is about maintaining classic traditions and, by
understanding these traditions, perfect them and create new dishes. In this class,
you will prepare such dishes as Vichyssoise, Quiche Lorraine, Pâté, and Tart Tatin.
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How to turn the most basic ingredients of all – flour, yeast, salt and water – into
one of the more sublime pleasures in life; freshly baked bread with real butter. In
this class, you will make plain white bread and some other tasty Italian breads;
focaccia, olive oil bread (Mantovana). |
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One pot cookery conserves time, fuel and fuss while preserving the flavour and
nutritional value of foods. Many traditional European one-pot dishes are culinary
classics. In this class you will prepare such dishes as pot au feu, kedgeree and
ratatouille
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Anyone who has ever made a pie or tart knows the problem: the pastry. It can
be short, dry, wet, flaky, crackly, bubbly, impossibly sticky to roll out and shrink
alarmingly. In this class you will learn how to make short crust plus a foolproof
method for an American pie crust and a French sweet almond pastry. You will use
these pastries to make a tarte Bourdaloue, a traditional apple pie and a savoury
quiche.
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There is a wealth of great British puddings, and while none favour our waistlines,
these wonderful things are some of the most subtle and imaginative
combinations, relying on simple and natural ingredients. In this class you will
prepare such dishes as Queen of Puddings, crème brulée and probably the best
bread and butter pudding ever!
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Most people are looking for ways to enjoy dining with friends without spending a
fortune or giving themselves too much stress: There are things we can do to help
make life easier. In this class, by focusing on the key element of the main course and using seasonal produce, you will prepare a complete balanced menu (starter, main course and dessert). We will also look at plate presentation and colour and table setting. |
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Putting good food on the table every day is a service performed for others; making elaborate dishes for a dinner party is more for the glory of the cook. Home cooking may seem a bit commonplace, even threadbare, but this is the essence of its appeal - nourishing family and friends. In this class, you will prepare such dishes as tomato soup, Welsh rarebit, Irish stew, shepherds pie, sherry trifle and banana and toffee crumble.
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Whether you are a vegetarian or just prefer the occasional meal without meat, this class features some of the more interesting preparations for vegetables. In this class, you will prepare a seasonal menu such as; potato-sorrel soup, steamed asparagus with butter and lemon juice, individual turnip gratins with toast fingers, chicory and watercress with roasted walnuts, rhubarb-apple betty. |
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‘Liquid seasoning for food’ – A superb sauce can transform even the simplest dish into an impressive creation. In this class, from four sauce bases; Egg, Cream, Brown stock and Sugar, we will prepare a range of savoury and sweet sauces. We will include mayonnaise, hollandaise, buerre blanc, and sweet sauces.
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Choosing, preparing and cooking fish can be daunting. We will guide you through the process, using a variety of different fish in season. During this one day course we will cook several different types of fish and shellfish. You will also learn to fillet flat and round fish. |
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