Posts

Teen Chef – 16 October 2021

This week we will be making – Chicken Jalfrezi

To celebrate last week’s National Curry Week.

Chicken Jalfrezi is all about big flavours and tops the list as one of the UK’s favourite curries, with tender, juicy chunks of chicken in a spicy tomato sauce studded with stir-fried onions and peppers.

The key to the smoky taste is to blister the green pepper skin when stir frying. Onions and green pepper go in to hot oil and cook until the onion turns brown. The dish requires a lot of prep but less cooking time.

Chicken Jalfrezi doesn’t have a long tradition in India. It was a dish developed by cooks of the British Raj as a way to use up leftovers using a cooking technique introduced by the Chinese. Instead of the braising the chicken and peppers together for hours like most curries, the ingredients for Jalfrezi are quickly stir-fried which preserves the flavour and texture of the peppers and onions.

We will add a secret ingredient, Nigella seeds. The spice is often mislabelled black caraway, black cumin or black onion seeds. It has an anise-like flavour with hints of onion, but Nigella Sativa is unrelated to caraway, cumin or onion. They add a wonderful fresh herbal flavour that takes this dish to a whole new level.

In this week’s dish we will be using the following skills:
Weighing, measuring, peeling, chopping, crushing, boiling/simmering and stir frying/ roasting/browning.

The first National Curry Week took place in 1998
Celebrated each October it applauds the diverse culture in the UK and as a result of this, the many delicious dishes available to us on a daily basis.
National Curry Week has three main aims:

  1. Honour the nation’s favourite cuisine.
  2. Celebrate and support the Indian restaurant industry.
  3. Raise money for poverty focused charities.

#NationalCurryWeek

Donations can be made at http://curryforchange.org.uk/donate making a difference to the lives of families across Asia and Africa.

See you at the weekend Teen Chefs.

Junior Chef – 9 October 2021

This week we will be making – Chickpea & Spinach Curry

As it is National Curry Week our Junior Chefs will showcase their kitchen skills and cook up a curry feast! Giving us an excuse to enjoy the nation’s favourite dish!

The first National Curry Week took place in 1998

Celebrated each October it applauds the diverse culture in the UK and as a result of this, the many delicious dishes available to us on a daily basis.

National Curry Week has three main aims:

1. Honour the nation’s favourite cuisine.

2. Celebrate the flourishing Indian restaurant industry.

3. Raise money for poverty focused charities.

#NationalCurryWeek

Donations can be made at http://curryforchange.org.uk/donate making a difference to the lives of families across Asia and Africa.

We will be creating a fabulous vegetarian curry packed with flavour using the ever so popular vegetable spinach. 

Used all round the world, the leaves are bright green when young, deepening to a darker colour when older. It has a distinct flavour that complements many dishes.

Baby spinach can be eaten raw in salads, whereas older spinach should be cooked but not for long, and will reduce in volume considerably.

Although spinach is now available throughout the year it is best from April through to September.

When buying select spinach with bright green leaves, that are tender and crisp and smell fresh. Avoid leaves that are yellow or wilted.

Loose spinach will need a good rinsing to remove dirt and grit, but drain well.

It can be prepared in a few ways raw in salads. Warmed in a sauce (8-10 minutes). Slice and stir fry (1-2 minutes) or steam whole (3-4 minutes).

In this week’s dish we will be using the following skills:

Washing, weighing, measuring, peeling, chopping, slicing, grating, sautéing, boiling squeezing and frying.

See you Saturday Junior Chefs, it is good to be back!

COVID Update – November 2020

To all my wonderful customers

Following the government announcement on 31 October we are now temporarily closed.

Apologies for the delay in letting you all know but I have been awaiting for the full Out of School Setting guidance to be released and the school venues to advise.

I will be in touch with all my customers with current bookings to arrange full refunds.  Vouchers which have been redeemed will be reinstated and all current vouchers have been extended to 31 March 2021.

In the meantime just a reminder that gift vouchers are available online @

which make lovely Christmas gifts.

Keep up to date with all upcoming news and developments at:

https://www.facebook.com/cuisinebynadine/

https://linktr.ee/cuisinebynadine

Thank you for your continued support at this difficult time.

Kind regards

Nadine

***COVID-19: Update October 2020***

I am very pleased to announce that classes will resume Saturday 7 November.

Covid-19

Cuisine by Nadine – Cookery School recognises that careful planning is essential in order to keep the children, adults and our team safe, and to limit the spread of coronavirus/Covid-19, within our setting.

Accordingly, I (Nadine Spink) have conducted a thorough Covid-19 risk assessment for cookery classes run at the venues in which I operate. The assessment has been based on Government guidance for  protective measures for holiday and after-school clubs, and other out-of-school settings during the coronavirus (COVID-19) outbreak – Updated 20 August 2020.

 I will review my risk assessment on a monthly basis and or whenever Government guidance changes. 

The Covid-19 risk assessment and Covid-19 Policy shall apply to all students, team members, volunteers, or anyone working on behalf of Cuisine by Nadine.
In addition to this as the owner of Cuisine by Nadine I have successfully completed Covid-19 Awareness Training.

Classes will be available to book online shortly I will also keep both my website / social media updated.

Terms and Conditions agreed at the time of booking also include two other documents which are our Covid-19 Policy and Covid-19 Agreement found at the links below.

Closure/Refunds

If we need to temporarily close the class due to insufficient staff resulting from illness to run sessions safely. Or in the event that we have a number of confirmed cases of Covid-19 associated with the class or we need to close if advised to do so by the local Health Protection Team in order to limit the spread of the virus we will contact all parents via telephone or email to advise as soon as possible.

If the class needs to close at the request of the school or for the above reasons then a full refund will be issued if a transfer to another class is not a suitable alternative. Outside of these circumstances normal Terms and Conditions agreed at the time of booking apply.

***For customers with current bookings these may be transferred to a future class or a full refund given.
Customers with current gift vouchers these have now been extended to 31 March 2021***