From heart-warming butternut squash soup to a rich full-bodied bourguignon, soups and stews are an important and very useful part of a chef’s repertoire. They can create a perfect family meal or a quick lunch. On this course you will learn how to pick the best ingredients and seasonal vegetables, make quick light soups, an understanding of marinating meats, slow cooked stews and the accompaniments for them, how to tell when a slow cooked meat is ready and how to keep it moist and how to get great results using fish in soups and stews.
Some course examples are
- White leek and potato veloute
- Pot roast pork belly, root vegetable, ginger and 5 spice broth
- Steak and ale stew, smoked bacon, caramelised grelot onions, creamed potatoes
- Bouillabaisse fish stew, saffron potatoes, croutons
Including arrival tea/coffee, pastries, lunch, recipe folder, all ingredients, cookery school bag and use of Chef’s jacket and apron. This is a full day course which costs £175 per person.
Courses available on 19th October and 23rd November 2016.
8:30am arrival; course starts at 9 am. Course finishes around 4:30pm.