"You have managed to rekindle my love of cooking & the joy of preparing food for all to enjoy! Learning how to prepare & present food that looks fantastic and tasted even better - and is still hot! Thanks for your patience and support on the food journey - I'll be back for the advanced course!"
Pat & Linda Brown
10.00 Kitchen. Welcome, explore kitchen/equipment etc…
Hands-on: Basic knife skills; care of knives, safety, sharpening, chop and slice onion, brunoise of carrot, julien of leek, vierge dressing.
11.00 Demonstration: Leek and potato soup, cheese croutons
11.15 Seasoning techniques: How to bring the best out of your ingredients.
Bread making; plain, sun-dried tomato and parmesan,
basil and olive oil, onion and cumin.
12.30 Hands-on: Chicken butchery.
13.30 Lunch. Leek and potato soup, cheese, pickles, salad, home-made bread and olives.
14.30 Demonstration: Chicken stock, (white & brown), veal glace, red wine and shallot sauce.
Prep salmon, Gravadlax of salmon
Hands-on: Filleting trout (one each) and prep mussels. Fish stock.
15.50 Demonstration: Seafood Chowder, fish stock, home-smoked trout and crab bisque sauce
18.00 Aperitifs followed by dinner
Click on images
Crispy duck and vegetable spring rolls with a sweet chilli sauce
Seared fillet of salmon served with sautéed king prawns
and a crab bisque vinaigrette
Iced coconut parfait
Cheese and biscuits
Coffee and truffles
Questions? Email us now
Thursday: Day 6