Products tagged with: education
Adventures with Accompaniments
Trying to keep up the daily quota of '5 a day' can be a tedious task, much like throwing back your daily dose of Cod Liver Oil. Join Alex Mackay, father and food writer, to learn how to bring some variety and excitement into your accompaniments. Although boiling and stirring through a knob of butter can make the new season's vegetables more delectable, learning how to bake, roast, braise, glaze, gratinate and grill is the best way to truly intensify flavours. Alex will take a root vegetable, a leaf vegetable, a squash and a brassica; demonstrating recipes and techniques to suit a huge range of choices and ensuring that you never look at your '2 veg' in the same way again. He will cook Chicken with a Carrot & Ginger Salad, Glazed Carrots and Spiced Carrots; Salmon with a Spinach & Pear Salad, Creamed Spinach and Garlic Spinach; Grilled Halloumi with a Courgette & Herb Salad, Courgette & Tomato Tian and Sautéed Courgettes; and Pork Belly with a Cauliflower & Lemon Salad, Cauliflower Purée and a Quick Cauliflower Gratin. Class includes a glass of wine on arrival and generous tastings of each of the dishes demonstrated.
Beer in the Kitchen
Join chef, Flavia Rowse, and beer expert, Peter Haydon, to learn about a variety of beer styles that can be used both for cooking and for pairing with food. This class is part hands on cooking and part tasting, interspersed with talks and anecdotes guaranteed to enlighten your senses and palate. Designed to challenge the amateur cook, recipes will include Marinated & Slow-cooked Spare Ribs in homemade Worcester Sauce, Beer Battered Haddock, homemade Tagliatelle with Crab, Chilli, Lime & Basil and Chocolate Brownies with a twist.
Bistro À Deux
Bring the classic simplicity and robust flavours of French bistro cooking to your kitchen table with some evocative recipes created especially to cater for two. Flavia will guide you through some of her bistro classics with a Warm Salad of Chanterelles with Quail's Eggs, Tomates Farcies (heavenly tomatoes stuffed with a farce of beef, pork, veal & rice, fresh thyme, mint & lemon zest), Moules Marinières, Seared Pork Fillet with Mustard Sauce served with Fine Green Beans & Pommes Purée and to round off the feast, Crème Brulée, a keystone in French dining.
Canapés - Hands On Masterclass
Kick off the festive season with this hands on masterclass in the art of entertaining. Full of creative ideas for drinks party catering, you'll work with professional caterer Julie Platania to make Crab & Papaya Summer Rolls, Spiced Aubergine Parcels with Tomato Chutney, Smoked Haddock Scotch Eggs with 'Kedgeree' Spiced Sauce, Mini Toads in the Hole and more. Let Julie guide you through her top tips to preparing stunning food with minimum fuss and sit back this Christmas in the knowledge that at least your canapés can be crossed off the to-do list.
Everyday Bento
With the inclusion of your own re-useable Bento box to take away at the end of the class, this workshop with Japanese chef, Atsuko Ikeda, will give your weekday lunches a whole new lease of life. Atsuko will teach you how to cook in the traditional Japanese style and introduce you to a wealth of unfamiliar ingredients. You'll then be shown how to make your own unique style of decorative Bento with recipes for Onigiri (rice ball with a variety of toppings), Yaki Bitashi (marinated fried vegetables), Saikyo Yaki (grilled miso-marinated fish), Tamagoyaki (egg roll with Nori seaweed) and a Miso Ball (homemade instant Miso soup).
Family Vegetarian
Join Laura Washburn, author of Vegetarian Food For Kids (Ryland Peters & Small 2011) to pick up some ideas and inspiration for preparing healthy, simple vegetarian meals for all the family. For parents of vegetarians or those simply looking to use less meat when cooking for the family, this class will broaden your horizons and steer you away from processed alternatives. Recipes include Mushroon & Barley Burgers, Silken Tofu & Vegetable Soup, Chickpea Bites, Bean & Buckwheat Quiches, Mashed Potato Pie and Sweetcorn Fritters.
Fish Knife Skills
Learn how to approach fresh sustainable fish and shellfish in this hands on masterclass with Dave Townsend. From choosing and storing to filleting, skinning, boning and cooking, Dave will guide you through the skills needed for round and flat fish, how to make fish stock, as well as how to clean squid and shellfish. Your new found skills will be put to use to create a delicious meal for all the class to enjoy. A must for any accomplished home cook.
French Family Cookery
Travelling around France with Joanne Harris while researching The French Kitchen (Doubleday 2002) and The French Market (Doubleday 2005), Fran gained an intrinsic sense of how the French eat. As passionate foodies it's no secret that the French prioritise quality produce from independent specialists over the speed and convenience of purchasing from chain stores. With the produce gathered it's time for the preparation and cooking to begin. Join Fran at Divertimenti for a demonstration of some of the most treasured recipes from her journey. Dishes include Aioli with Herbs & Crudités, Pissaladière (the classic Southern tart of onion, anchovy and olive), Coq Au Vin and dainty Mendiants. Class includes tastings of all the dishes made and tea or coffee on arrival.
Gluten-Free Baking - All New Recipes!
Discover the science behind allergy-friendly baking with Amy Ruth, creator of Amy Ruth's Gluten-Free Baking Mix. In this masterclass you'll learn about the personalities and temperaments of the very different gluten-free flours available on the market as well as how to bake using egg and dairy substitutes. You'll also gain the know-how to confidently cater for a variety of allergies and intolerances with recipes for Pecan & Cranberry cookies made with Amaranth Flour, Chocolate & Honey Cake made with Almond Flour, a rustic Rosemary Bread made with Chestnut Flour, Amy Ruths latest muffin recipe and more. The class will finish with a light lunch of Spiced Pumpkin & Lentil Soup served with your own freshly baked bread.
Growing Gourmets - Little Italy (10 - 14 year olds)
Don't miss the opportunity for your budding chefs to learn the basics of Italian cooking. Chef Martha Money will show them how to make fresh pasta from scratch, how to knead, prove and bake a Focaccia, as well as Beef Meatballs in Tomato Sauce and a decadent Funky Monkey Tiramisu. Class size is limited to 12, for children ages 10-14.
Indian Vegetarian
India's vegetarian repertoire is vast and varied with each region having its own particular cuisine based on rice, lentils and vegetables. Dip into the country's wealth of vegetarian cooking with Monisha's mouth-watering selection of recipes. Dishes include Semolina Pancakes, Lemon Rice, South Indian Spiced Lentils, Dill & Spinach Curry, Red Pumpkin with Coconut, Vegetable Samosas and Beetroot Raita. The hands on class will end in a delicious feast prepared under Monisha's guidance.
Knife Skills - Hands On Masterclass
Ask any professional chef and they'll tell you that knowing how to use a knife is the most important skill you can have in the kitchen. In this essential class for cooks of all levels, you'll learn the whys and hows of knife skills from how to keep your knives razor sharp to how to use your knife to joint poultry and slice and dice fruit and vegetables like a pro. Your new found skills will be put to use to create a delicious meal for all the class to enjoy.
Mastering Macaroons
As professional caterers, Jane and Chloe know only too well the anxiety surrounding the macaroon and its fickle nature. This class will aim to strip away the confection's diva image and present you with a straight-forward guide to producing gorgeous macaroons every time. You'll come away with a sound collection of adaptable recipes such as Rose, Chocolate & Praline, Salted Caramel and Blackberry and the confidence to develop your own signature flavours at home.
Pasta Fresca
In Italy it is a widely held belief that if you haven't eaten pasta you haven't eaten properly. In this class you'll learn how to make a variety of fresh pastas from Tagliatelle to Tortellini with delicious accompanying sauces. Ursula will also show you the tradtional way to roll and cut pasta by hand as she herself was taught at a young age by her Nonna. The class will end with the opportunity to sit down and enjoy your creations, cooked with Ursula, as she shares her memories of eating in Italy as well as stories about her cultural heritage.
Perfecting Pastry - A Weekend Masterclass
Tackle any doubts you have about your pastry skills head-on with this two day hands on masterclass. Join pastry expert, Flavia Rowse, and learn how to make perfect pastry time after time. Flavia will share her essential pastry secrets, guiding you through Puff Pastry, Shortcrust, Sweet Pastry, Pie Crusts, Shortbread, Scones & Choux Pastry; all put to use in seasonal recipes. Each day culminates in a delicious lunch cooked by the class.
Provincial Spanish Cooking
Galicia, in the far Northwest corner of Spain, is famed for its seafood, soups, beef and Orujo. Known for its cold and wet climate its simple, hearty food is ideal for a typical London autumn. Join Rachel for a fascinating insight into some of the area's most well-known dishes cooked in the classic style of the region. Recipes include Rollo de Tenera (stuffed roast beef), Pulpo a Fiera (spiced octopus cooked with potatoes), Caldo Gallego (cabbage, pork & bean stew) and Empanada de Atùn (tuna pasty). All of the dishes prepared during the class will make up a traditional Galician meal, culminating of course with a Queimada (coffee with burning Orujo) and a spell to discourage the bad spirits from entering your warm, dry house.
Sauces For The Seasoned Cook
The quality of a sauce can make or break a dish and an expensive bottled sauce, often full of preservatives, rarely delivers the true flavour that the label promises. During this comprehensive masterclass you'll revise a variety of sauce-making techniques, and learn how to take things to the next level. Sauces include a Truffle & Mascarpone Sauce (for Foie Gras Raviolini) made with a rich homemade Chicken Stock, Veal Stock for a Juniper, Port & Madeira sauce (perfect for steak), Sauce Mousseline (for fresh haddock), a festive Winter Coulis (for poached pears) and a rich Chocolate Sauce (for ice cream). Once you've mastered the technique you'll be able to sit down to a delicious meal incorporating all of your results. The perfect way to progress from our Introduction to Sauces class.
Spanish Winter Cooking
Let Jenny Chandler chase away those winter blues with her Spanish inspired menu. Reinvigorate long winter days with classic Pardinas Lentils with Chorizo, Wild Mushroom Meatballs, Trout with Crisped Jamòn & Braised Red Cabbage, Catalan Chickpeas with Spinach and the ultimate Santiago Tart. The class includes tastings of all the dishes made and tea or coffee on arrival.