| |
| SURVIVAL
COOKING
| |
An
overly dramatic title perhaps but designed as the answer to the questions, "how
can I learn to cook really well" or "How will I look after myself
when I leave home". These three day workshops are aimed at young people
who are keen to learn the basics of cooking, either to cook more at home or because
they are just about to embark on some sort of independent living; university,
gap year, travelling, first home, vocational training etc. The
course will provide a concentrated grounding in the basics of cooking, nutrition,
hygiene, shopping and budgeting and will give participants confidence and inspiration
to take care of themselves well. The skills learnt during these three days will
last a life time. These
courses are great fun and a memorable experience. We aim to inspire everyone who
takes part to develop a love of cooking from scratch; enabling them to make healthy,
thrifty, yet delicious and impressive meals. All
recipes are chosen to be failsafe, uncomplicated and easy to make with only basic
equipment. |
Dates
for 2010: - 27th
and 28th July
- 31
Aug - 1st Sept
| Course
Fee: £175/person. Includes everything required for the course including
workbook and meals as specified. |
Accommodation:
accommodation can be provided at Firmount House. Shared room £35 per
person per night bed and breakfast. |
|
Course
Outline: |
Day
1 -
Programme starts at 10 am
| |
- Very
simple soups - A range of adapatable, no fuss soups.
- Anyone
can make bread - who said making bread was difficult; and it's fun to make
so let's go for it.
|
Lunch
- Soup and Bread of course |
Now
let's get down to some of the classics: - How
to roast a chicken - an essential life skill, surely.
- Classic
pasta sauces - the basis of simple suppers made in minutes
- Salad
Savvy - beyond tomato, cucumber and iceberg.
- Nobody's
Fool - a creamy dessert for every occasion.
|
6:00
Dinner - Pasta and Salads (Hands off the chicken, that's for tomorrow).
|
|
DAY
2 : | |
9:00
- 10:30 Lets go Shopping. We'll
visit a fishmonger, a butcher, a green grocer and a farm shop where we'll explore
sensible shopping, labelling, bargain hunting and seasonal purchasing. Then back
to the Cooking School to turn our purchases into some more great meals. Slow
Cooking - Great flavours and inexpensive ingredients have produced some delicious
classics. We'll discuss why different cuts of meet require different cooking and
how to get the best from non-elitist cuts. - Beef
Casserole - could it get any more satisfying?
- Porcetta
(Slow Cooked Belly Pork) - yes it could!!
- Lamb
Rogan Josh - being able to make this dish should be the law
|
Now
what shall we make for lunch? For
this session our students get their Jamie Oliver moment as we get them to demonstrate
a recipe to the rest of the group. These will be simple, lunchtime dishes that
can be knocked up in minutes such as:Chicken
and Bacon Salad, Tzatziki, Coronation Chicken, Hummus,.
|
Any
Side orders with That Sir? What's
the right mix for a balanced meal? We'll discuss nutrition as we put together
a complete, balanced meal. - Mash
to melt your Heart - not
gloop, not slop but good, honest, perfect, creamy, dreamy, mash.
- Perfect
Pilau - Basmati
with attitude
- Cous
Cous - you want fast food - you got fast food
Plus
some seasonal veggies, dahl and a smoked fish paté
to start. |
And
for Dessert? Easy
and inexpensive desserts to round things off perfectly. Bread and Butter pudding,
fruit fool and a little biscuit on the side. |
7:00
Guest Night Dinner. Now
that we're feeling confident everyone can invite a guest along for dinner. If
weather permits this will be on the terrace. |
|
Feedback
from last years workshop: Hi
David & Holly Hope
you are both keeping well and have recovered fully from the Survival Cooking course.
It must have been exhausting. I
just wanted to let you know how wonderful the feedback has been and how much more
confident both Charles & Hattie are with their cooking. Charles has embraced
eggs with gusto - I keep running out but at last he is having the protein he needs
for training. We have had Porcetta twice since and had the in laws around. It
is becoming a tradition in this house and this week Hattie collected apples from
the grass and with no asking made an apple sauce to go with it - totally instinctive. With
the summer upon us and all kids at home whilst we are working it is just marvellous
to have the extra support at home and they are helping us with something they
enjoy. Many thanks for everything you did over the Survival weekend and all your
patience & energy. Best
wishes Pauline |
or call us on 01803 752943 |