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Teen Chef – 20 July 2019

This week our Teen Chefs will be cooking – Beer and Maple sticky Chicken with Romesco sauce served with Garlic and Rosemary infused Courgetti.

We will be baking chicken to a sticky perfection in a sweet and dark ale marinade we will then make the wonderfully versatile Romesco sauce from sunny Spain.

We will be roasting tomatoes, garlic and red pepper before blending with toasted almonds and croutons.  We will be serving this with our glazed chicken, and serve alongside, courgetti infused with garlic and rosemary.

Keeping in line with seasonality this is an opportunity to use courgettes at their best between the months of June until September.  This vegetable is a variety of cucurbit, which means it’s from the same family as cucumber, squash and melon.

Courgette also known as zucchini to some, is the most popular of the squash family, its culinary uses are many and it is an easy ingredient to cook providing you don’t boil them which turns them mushy and flavourless, instead pan fry or steam, or eat raw.

When buying select small courgettes that are firm to touch with a glossy, unblemished skin. Avoid soft and oversized courgettes.  Courgettes do not need peeling. Slice off each end and prepare as recipe directs.

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

Weighing, measuring, roasting, combining, blending, pureeing, frying and grilling, spiralizing, sautéing.

See you Saturday Teen Chefs.

Junior Chef 13/21 July 2019

This week we will be making – Summer Chicken Fricassée with Peas and Braised Lettuce

‘Chicken Fricassée’ is a delicious French dish which uses two techniques to create one dish.

Fricassee is the French name for one-pot cooking, fricassée therefore refers to the cooking method, not the recipe.   It is usually a dish that is cooked entirely in one frying pan, and a sauce made within, the meat is cut up and braised, and served with its sauce, traditionally a white sauce.

A classic French cooking method; fricassee is halfway between a sauté and a stew it is a hybrid method that combines both wet and dry heat. A true classic with as many variations as there are cooks in France, it relies on modest ingredients and just one pot. It’s the original French comfort food.

Fresh tarragon is at its best in summer, and used with chicken cooked in this manner is utterly delicious, our chicken will be simmered with summer vegetables to include peas as it is ‘Great British Pea Week’ and braised lettuce in a creamy, silky sauce, along with a serving of parsley buttered new potatoes.

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

Searing, sweating, cutting, shredding, slicing, pan frying, deglazing, reducing, simmering, squeezing.

See you soon Junior Chefs.

Teen Chef – 6 July 2019

This week our Teen Chefs we will be making – Sumac crusted Tuna with a Roasted Red Pepper Sauce served with Roasted Courgette & Tomato Linguine

This is vibrant and zesty summer dish the flavour combination is unusual with orange, smoked paprika and maple syrup adding a sticky and sweet element to the tomatoes, robust flavours tuna can handle very well.

Tuna is a firm meaty fish so can stand up to intense direct heat when cooking so is ideal for frying and barbecuing.  Tuna is also a great fish for marinating.

Tuna is very similar to steak in that it can be served from extremely rare to well done so cooking times will depend on how you like your tuna. Keeping a close eye on your steak whilst cooking is the only way to make sure it won’t dry out.

Rare tuna steak – cook for 30 seconds per side.

Medium tuna steak – cook for 1-2 minutes per side.

Well-done tuna steak – cook for 3 minutes per side.

If pan frying your tuna steak, choose a solid heavy based frying pan or chargrill and heat until very hot before cooking so the steak sears rather than steams.

Keeping in line with seasonality this is an opportunity to use courgettes at their best between the months of June until September.  This vegetable is a variety of cucurtbit, which means it’s from the same family as cucumber, squash and melon.

Courgette also known as zucchini to some, is the most popular of the squash family, its culinary uses are many and it is an easy ingredient to cook providing you don’t boil them which turns them mushy and flavourless, instead pan fry or steam, or eat raw.

When buying select small courgettes that are firm to touch with a glossy, unblemished skin. Avoid soft and oversized courgettes. Courgettes do not need peeling. Slice off each end and prepare as recipe directs.

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

Knife skills: cutting, preparing vegetables, measuring, mixing/combining and roasting, crushing, pan frying blending, pureeing, sautéing.

See you Saturday Teen Chefs.

Summer Cookery Workshops

Cook Your Way Around the World in Five Days

Experience a culinary exploration from America to Asia and lots in between!

Five day holiday workshops will run over two weeks and are designed for children aged 10-16yrs they 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 work station.

Children will cook an array of both savoury and sweet dishes over two weeks from around the world, entirely from scratch using fresh ingredients.  They 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 that morning eating one portion for lunch with a second portion to take home along with dessert for two.

Workshops will run from 10.30am to 2.30pm on the following days

Mon 29 July

America

Burger & Wedges & Key Lime Pie

Wed 31 July

Spain

Seafood Paella with Chicken & Crema Catalana

Fri 2 Aug

England

Orange and Herb Pistachio Crust Salmon served with sautéed garlic and rosemary potatoes

& Fruit Crumble with English Custard

~~~~~~~~~

Wed 7 Aug

Italy

Perfect Pizza & Summer Strawberry Tiramisu

Fri 9 Aug

India

Chicken, Chickpea & Spinach Curry & Salted dark chocolate & orange mousse

The cost of a session is £46.95 to include 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 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!

To book, follow the link below to our online booking and payment system.

Teen Chef – 22 June 2019

This week our Teen Chefs are going all Italian!

They will be making Chicken Caprese with Balsamic Glaze served with a Lemon & fresh Pea Risotto

This chicken dish will be full of flavour created from the ingredients used for the traditional Italian starter – Caprese salad; made using fresh tomato, buffalo mozzarella, basil, olive oil, salt and pepper.

It is believed the salad was created as a symbol of the Italian flag, with the red, the green and the white elements layered in turn on the plate, we will use these ingredients to stuff our chicken breasts.  We will then coat our chicken breasts in a sweet balsamic glaze, to be served with a lemon and pea risotto.

Risotto is a northern Italian rice dish cooked with stock until it reaches a creamy consistency. The stock can be derived from meat, fish, or vegetables.  Our risotto will be a classic version containing butter, onion, white wine, and parmesan cheese and seasonal fresh podded peas and pea shoots to garnish.  It is one of the most common ways of cooking rice in Italy.

A successful risotto is all about having a good technique and a lot of patience, as the stock must be added gradually so that the rice is always kept moist but not drowned in liquid.   Italian cooks literally stand over the pan the whole time the risotto is cooking stirring constantly at first then as the rice cooks stirring less frequently this technique ensures a creamy texture that has a loose consistency while keeping the grains al dente resulting in a perfectly cooked risotto.

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

Knife skills: preparing onions, making risotto, measuring, grating, mixing/combining and roasting, juicing, zesting, crushing, cutting, pan frying.

See you Saturday Teen Chefs.