Steak House. the ESSENTIALS

Transcription

1 Steak House Cook the perfect steak! Prepare and cook your own perfect steak then eat it complete with accompanying seasonal sides and a spectacular sauce which you will make from scratch. You will learn about the different cuts, cooking methods and how to cook steak to order. Tuesday & Thursdays evenings / 6:30-8:30pm / 60 each February 7 th March 7 th April 4 th June 6 th July 4 th August 1 st October 3 rd November 7 th December 5 th We ll look at Sirloin bavette, onglet, Rump and Ribeye Mother sauces, béarnaise Triple cooked chips Seasonal side Our chef tutor will demonstrate Identification of cuts, marbling and tissue Understanding the difference between dry and wet aging Complex mother sauce How to buy, shop and store meat The art of pan frying

2 Pudding Bowl Learn how to make a number of quick, simple, fun and delicious puddings from scratch to impress all of your dinner guests. We will always use a seasonal fruit and add something for the chocoholics amongst you. You will learn new techniques and gain essential hints & tips. Tuesday evenings / 6:30-9pm / 60 each January 17 th March 21 st May 16 th July 18 th November 21 st Hazelnut & milk chocolate dacquoise Roasted cherry and burdock bavarois Pear and anise tarte tatin Chocolate fondant with real ale ice cream Somerset apple cider syllabub Spiced damson baked cheesecake Methods of baking, we aim to cover three different techniques in each session The importance of local and seasonal produce Understanding the foundation of classical cookery You will get hands on with two pudding and take home any leftovers

3 Good Food Fast Learn how to make three fresh, quick, wholesome and tasty seasonal suppers from scratch. Get great tips on planning ahead and buying quality produce as well as picking up some new skills. This includes a delicious dinner. Tuesday & Thursday evenings / 6:30-9pm / 60 each February 21 st March 23 rd April 18 th June 20 th July 13 th August 8 th October 17 th November 23 rd December 14 th Lamb Shakshuka Moroccan fish tagine with Chermoula Classic sauté di Vongole Tortilla Española with grilled chorizo Sautéed chicken with fennel, cider and Somerset cream Method cooking, the art of sautéing, fan frying & roasting Knife skills with tool identification and usage Understanding the foundation of classical cookery Mise en place to put into place.

4 Honestly Healthy As chefs we know more than anyone eating well can be hard to organize and plan. If you fancy a new challenge and a fresh start look no further. This creative workshop focuses on cooking with vegetables, cooking with less dairy and packing every meal with super foods. We will not only cook a three course dinner but look at meal planning and shopping. Adding plenty of tips to your new repertoire. We aim to add a bounce to your kitchen step. This course has a two rating Tuesday evenings / 6:30-9pm / 60 each January 31 st March 28 th May 23 rd July 25 th September 26 th Set polenta, grilled asparagus & green sauce Stuffed and steamed courgette flowers Cauliflower couscous, almonds and olives Celeriac & lentils, mint & hazelnuts Violet aubergine, bulgur, chermoula & yoghurt This course focuses on the produce and simplicity We want to encourage people to eat a healthier and more balanced diet Each session you have plenty of leftovers to take home

5 Spice Rack Love food with warmth and depth? Come and learn how to make a great spice dish from scratch. Build your confidence using fresh spices and herbs in your cooking. We aim to cover a different world region each session. From curries to mole, you ll cook a different dish and two sides in each workshop. Tuesday& Thursday evenings / 6:30-9pm / 60 each January 10 th, February 16 th March 14 th April 11 th May 9 th July 11 th October 10 th November 14 th December 12 th Identification and usage of regional spices Buying, storing and blending spices Recipe and plan Thailand Khao soi kai, pork laap, Indian Murgh Makhani or butter chicken, Carrot paratha, bissi bela bhath Mexico Chicken and chorizo Mole, handmade corn tortilla with chipotles en adobo, horchata You will get to take home anything you don t eat in the session

6 Knife Skills Essential knife techniques to help you sharpen, slice, dice, julienne, chop, brunoise and baton like the professionals! You will watch our experienced chef-tutor deliver detailed demonstrations before getting hands-on under their expert guidance to prepare and enjoy a two course dinner. Tuesday &Thursday evenings / 6:30-9pm / 60 each January 24 th April 20 th June 27 th October 31 st November 28 th Recipes Sweet corn, smoked bacon & pink fir chowder Pickled cucumber, mackerel Tartare, rye toast Braised octopus, chermoula, blood orange Tarte Normandy, cider & salted caramel cream Knife explanation and sharpening demo Tool identification and usage Learn how to chop key vegetables and herbs that will transform your cooking Mise en place to put into place