This is the perfect class for mushroom lovers. During this evening course we will work with a variety of mushrooms including oyster, porcini, shimeji, shiitake, king oyster, enoki, and hen of the woods.
DurationThis is the perfect class for mushroom lovers. During this evening course we will work with a variety of mushrooms including oyster, porcini, shimeji, shiitake, king oyster, enoki, and hen of the woods.
This brand new class is designed to celebrate mushrooms, in all their weird and wonderful varieties, and the deep umami flavour they give to dishes.
We will cook with mushrooms in new and interesting ways and make a selection of dishes such as:
Crispy Oyster Mushroom Burger with Chipotle Mayo
King Oyster Scallops
Sesame Enoki Pancakes
Jerk-seasoned Flat-Griddled Hen of the Woods
Asian-style Portobello Bites
The course ends with a sit down meal around our dining table to enjoy the food made. Please bring a plastic container if you wish to take some of your food home with you. You will leave with a full recipe pack so you can recreate the dishes at home.
Here at Demuths Cookery School our passion lies in plant-based cooking. Offering a wide variety of classes, across different cuisines and skill levels, we inspire vegan ways of working with food.
Our aim is to impress people with the variety and flavour of plant-based dishes, using fresh, locally-sourced and seasonal produce and encourage students, giving them confidence to recreate dishes at home, impressing friends and family.
Grilled meats and shrimp, spice and bold flavours, Belfast Cookery School’s Korean BBQ class has it all! Learn about marinades, how to hack Kimchi, and make BBQ Sauce from scratch!
In this class, we will chat ingredients and flavours uniquely Korean and create some sushi. You will leave with confidence, armed with tips and an understanding to balance these flavours and the art of using a sushi mat.
Join us at Leiths for an evening dedicated purely to pickling; learn to make your own flavoursome pickles, which can live patiently in your cupboard for months, ready to add some punch to any meal.
Koreans follow the oriental rule of 5 tastes, salt, sweet, sour, hot and bitter: salt from soya sauce and bean paste, sweet from sugar and sweet potatoes, sour from vinegar, hot from chilli peppers and mustard and bitter from ginger. Preserving food by pickling, salting and fermenting is a Korean ...
You will learn the art of balancing flavours and spices on our authentic Asian cooking class. Picking up tips from Stephen on how to identify herbs and spices,from China, Thailand, Japan, Cambodia, Vietnam.
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