Cook with Confidence. 8 week cookery course

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Oswin Strickland
5 years ago
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1 Cook with Confidence 8 week cookery course

2 Would you like to learn to cook, or improve your skills and confidence in the kitchen? The Cookery School at Braxted Park have the answer! We are thrilled to announce that we are launching a new 8 week evening cookery course. This course is aimed at those who lack confidence in the kitchen and would like to learn how to cook, or those of you who would like to really perfect the basics (and learn a few handy chefs tips!) in order to elevate your cooking abilities and repertoire. Over the 8 weeks the menu includes delicious and impressive meals such as; Parma ham and rocket pizza, chicken supreme with mashed potatoes and buttered vegetables, fillet of trout with sautéed new potatoes and salsa verde, soups such as tomato and chilli, and chicken noodle, steak and ale pie, salads such as sweet chilli chicken, coleslaw and salad nicoise. Also, fresh pasta including ricotta and spinach ravioli, butternut squash risotto and special fried rice, perfect roast chicken with all the trimmings including stuffing, cauliflower cheese, roasted vegetables and roast potatoes and of course Yorkshire puddings (with tips to ensure you get great Yorkshire puddings every time!). Finally, to round off the course and complete your culinary education you will learn how to make desserts to impress your family and friends such as chocolate mousse, vanilla cheesecake and everyone s favourite apple crumble and homemade custard. It isn t just recipes that you will learn, there are skills you will be taught that can be used in many different ways in the kitchen and that will take your cooking abilities and confidence to the next level. These skills include; Dough making, filleting fish, boning chicken, soup and stock creation, pastry making, knife skills, flavour combinations and ingredient balancing, pasta making and rice cooking, and one of the most useful skills of all, cooking timings so you can have all your dishes ready at the same time. This course represents incredible value at only 795 for the full 8 week course, taught by talented and friendly chef William Grinsted. Each week you will sit down and eat the delicious food you have just created, or if your prefer take it home to share with family and friends. The course starts on Monday 11th April 2016 and will run every Monday evening from 6.30 pm until 9.45 pm (excluding bank holidays), until the final week which is Monday 13th June You will also receive a recipe and technique pack each week and a Braxted Park Cookery School apron that is yours to keep at the end of the course. Book your place now on our website with just a 50% deposit and the balance to pay one month before the start of the course or call us in the office on Page 2

Week 2 Knife skills Create two delicious dishes teaching you chop, slice and dice like a pro. Focusing on chicken jointing and fish filleting you will learn to use the correct knife with confidence.

3 Week 1 - Bread Learn how to turn a few simple ingredients into delicious home baked bread. Focaccia Tomato and olive bread rolls Flat bread Parma ham and rocket pizza You will learn how to knead, shape and prove dough enabling you to make great tasting homemade bread. Week 2 Knife skills Create two delicious dishes teaching you chop, slice and dice like a pro. Focusing on chicken jointing and fish filleting you will learn to use the correct knife with confidence. Chicken supreme stuffed with pancetta and mozzarella with creamy mashed potatoes and buttered vegetables. Fillet of trout served with sautéed new potatoes and salsa verde. You will learn to fillet fish, bone a chicken, chop, slice and dice vegetables and herbs. Week 3 Soups, stocks and sauces Learn the basics of making a flavoursome stock, simple soups and basic sauces. Chicken stock Tomato and chilli soup Mushroom soup Chicken noodle soup Hollandaise sauce During week three learn to create both blended and broth style soups. You will create a basic stock using the carcass from the chicken jointed during week two. Not only will you make a classic hollandaise sauce you will learn to poach eggs giving you all the tools to create classic eggs benedict. Page 3

Create and make a delicious handmade lemon curd. Week 5 Salads, dips and dressings Creating inventive salads, dressings and dips turns the ordinary into the extraordinary!

4 Week 4 Pastry This introduction to pastry will give you confidence to tackle both sweet and savoury pies. Steak and ale pie Leek and mushroom tartlet Lemon tart Learn to make both sweet and savoury shortcrust pastry. Work with puff pastry for quick and impressive homemade tartlets. Create and make a delicious handmade lemon curd. Week 5 Salads, dips and dressings Creating inventive salads, dressings and dips turns the ordinary into the extraordinary! Orange, fennel and pomegranate salad Sweet chilli chicken salad Salad Niçoise Handmade coleslaw Tzatziki Learning about flavour combinations and how to balance ingredients. Become instinctive in the kitchen. Refine your vegetable and fruit prep taking it to the next level. Week 6 Pasta and rice Learn to create homemade pasta with delicious sauces as well as cook rice to perfection. Ricotta and spinach ravioli Tomato and garlic tagliatelle Butternut squash risotto Braised rice Special fried rice From making basic pasta dough to producing hand and machine rolled pasta you will learn to cut, stuff and shape pasta. Learn techniques to create perfect risotto and cook rice to perfection time and time again. Page 4

5 Week 7 Puddings Learn to master three different puddings, all of which give you a great base to build on in terms of technique and style. Chocolate mousse Vanilla cheesecake Apple crumble Homemade custard You will gain skills to tackle a range of cold setting desserts, hot comforting fruit based desserts and be able to make creamy homemade custard from scratch. Week 8 Perfect Roast Learn how to cook the perfect roast with all the trimmings and get it to the table on time. Roast chicken Sage and onion stuffing Fluffy roast potatoes Yorkshire pudding Gravy Cauliflower cheese Roasted carrots and parsnips This class is all about timing and great preparation, ensuring that all elements of a roast diner are cooked to perfection but most importantly are ready at the same time. Dates: Week 1 Monday 11th April 2016 Week 2 - Monday 18th April 2016 Week 3 Monday 25th April 2016 Week 4 Monday 9th May 2016 Week 5 Monday 16th May 2016 Week 6 Monday 23rd May 2016 Week 7 Monday 6th June 2016 Week 8 Monday 13th June 2016 Timings: 6.30pm 9.45pm Cost: 795 for the full 8 week course 50% payable on booking Balance due 1 month prior to course start date Chef: William Grinsted Page 5

6 If you would like to find out more about our 8 week cookery course or have and questions do not hesitate to contact Sharon Sonnex. T: E: sharon@braxtedpark.com The Cookery School at Braxted Park Braxted Park Estate Witham Essex CM8 3EN

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