| |
| 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
(13 - 19) 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 and shopping 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 2008: | | - 18
- 20 July
- 5
- 7 September
| Course
Fee: £225/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: |
Friday:
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 - with style naturally
- 3
classic pasta sauces - and Lasagne too!
- 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).
|
|
Saturday
: | |
9:00
- 11:00 Lets go Shopping. We'll
visit a super market 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? | | | | |
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 a Bread and Butter Pudding to finish. |
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. |
|
Sunday:
normally you'd expect a lie in on Sunday but we'll get cracking early (geddit)
making our own breakfast | |
- Eggs
- omelettes, scrambled, poached and fried.
- The
Ultimate Bacon Sandwich - what more can I say?
- Pancakes
- one American tradition we love.
- Hit
the Fruit - Smoothies, juices and compotes for a healthy start to the day.
|
Wicked
ways with Rice:
we'll rustle up a range of one pot wonders all based on that other great staple,
Rice. A brilliant creation designed to make a little go a long way. - Paella
- sticky, saffrony, paprika-y, Spanishy!
- Risotto
- infinite variety of creamy arborio
- Biriyani
- rice with Asian style
And
if you have read this far and are getting worried that there's been no mention
of chocolate, fear not, because just before we finish we'll make a wicked Chocolate
Cake guarenteed to win friends and influence people. |
2:30
Lunch and Revision 3.30
Finish and Depart with
tears and vows of undying friendship. |
or call us on 01803 752943 |
