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Easter Cookery Workshop 2 – Great British Classics

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

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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/

Easter Cookery Workshop 1 – Great British Classics

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/

Junior Chef – 19 March 2022

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.

Teen Chef – 12 March 2022

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.

Junior Chef – 5 March 2022

This week we will be making – Chicken, Leek & Mushroom Pie to coincide with British Pie Week 2022- March 7-13!

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.   With high quality ready-made pastry easily available these days – even Mary Berry admits to using shop bought pastry which we to will be using due to time constraints.

Our pie will have a crisp light, golden puff pastry top and a rich, creamy filling, not for nothing is chicken pie considered a much loved classic of British cooking and a hearty winter warmer.

Our chicken will be paired with leeks and tarragon often used in chicken, egg and fish dishes. With long stems and narrow leaves, tarragon has a strong aroma and intense flavour, which is slightly spicy with a hint of anise.

Mild, sweet and oniony, leeks are a fantastically versatile vegetable that adds flavour and bite to many dishes and is a perfect marriage alongside tarragon.

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:

Weighing, measuring, chopping, cutting, slicing, shredding mixing/combining, blending, boiling/simmering, straining, brushing/ layering, baking.

See you Saturday Junior Chefs.