Cookery Courses
The three Back to Basics courses are designed for people who have yet to learn the basics or for those who want to brush up on their cookery skills. Each course is ‘stand alone’ so you can do them in any order or just try one. The aim is to give you the foundations of cookery that can be applied to many different dishes, while keeping an eye on budget, preparing ahead and batch cooking for the freezer. No previous cooking experience is required.
These courses will be running during the day from 10:00 to 14:00 and in the evenings from 18:00 to 22:00 with a maximum of six participants, to make sure that you have the individual attention you need. The dishes prepared will change throughout the year to reflect seasonality and availability of produce.
If you would like to book one of these courses, or if you require any further information, please call Liz Fryer on 07836 245921 to check availability.
Meat Basics – Winter Cooking £65
This is the time of year for warming stews, casseroles and curries. You will learn about the different cuts of meat that are available and how best to cook them. Knife skills are an important part of the process and you will learn about preparing your meat prior to cooking, and how best to carve cuts before serving. Plenty of recipes are included with ideas how you can adapt them to provide variety to your repertoire.
Course dates: 12/03/12 evening, 28/03/12 daytime
Fish Basics – Winter Cooking £65
Winter is a great time for our native fish species; they love cold water! We often shy away from buying fish because we don’t know how to prepare and cook it. You will learn how to work with whole fish and fillets, and produce a wide variety of dishes that are tasty and nutritious. You will cover all of the basic cooking methods, and (if you haven’t eaten them all) have some impressive dishes to take home. Here’s what we covered on the last course http://delizzimo.co.uk/1284/fish-back-to-basics-cookery-course/
Course dates: 22/02/12 daytime – full, 29/02/12 evening – More dates coming soon. Let me know when you can make it.
Dairy, Eggs, Pulses and Vegetables – Winter Cooking £55
This course isn’t exclusively for vegetarians. When it comes to vegetables, we tend to stick to a limited number of basics, but there are so many to chose from it would be a shame not to sample them. More and more people are having vegetable boxes delivered, and sometimes these contain a few surprises! Pulses work well with meat and vegetables, they are economical and make a refreshing change from our normal starchy intake of potatoes or pasta. You don’t have to be a non meat eater to enjoy dairy and eggs, and they form an important part of basic cookery knowledge.