This was originally a one day course. I expanded it to run over 2 days and to show the different cooking processes for traditional dishes such as pies, the simplicity of pates (although they can be more complex) and terrines. These techniques go back in history and were part of the classic French st
DurationIntroduction:
This was originally a one day course. I expanded it to run over 2 days and to show the different cooking processes for traditional dishes such as pies, the simplicity of pates (although they can be more complex) and terrines. These techniques go back in history and were part of the classic French style of cooking.
A terrine is traditionally a rectangular metal cooking mould that is lined with bacon strips and filled with a mix of meats or similar ingredients. They take more time but can be worth the effort. A chef, Franck Pontias have given the terrine a new twist. His book Terrines and Verrines takes a unique look at the terrine. Worth buying!
Other techniques such as pastry and specifically hot water crust pastry is an old way to seal in the ingredients and to keep them fresh for as long as possible. In the same way, the Cornish Pasty had the meat in one half and sweet in the other. The pastry was the protective case to prevent dust etc. from getting into the inside. Clever cooks in the day!
The Isle of Wight Cookery School is a new venture born out of the pandemic in 2020! Based here in the West Wight close to Yarmouth, close to the sea and nestling is some lovely countryside.
We started the school with the experiences of a successful catering business started in 2009. We developed all of the courses for teaching in cookery schools to groups of twelve students.
Developed by Born Baker, Live French Macarons | French Technique teaches how to make delicious French macarons, fresh buttercream, and chocolate ganache. You’ll also learn how to properly color macarons. At the end of your class, you get to keep your recipes and share macarons at home
Join Jacqui Marsden producer of 'champion' pies from her base just outside Penistone on the edge of the Peak District for an introductory course on how to produce one of the all time British classics - the pork pie.
Learn all the tips and tricks you need to create tantalisingly tasty Danish pastries and stunning macarons in this all day cooking class.
This course focuses on a range of different classic sweet patisserie dishes.You’ll be making a range of different classic sweet dishes ranging from Paris-Brest to Clementine Tart with Italian Meringue.
Working alongside our expert chefs they will teach you the tricks of the trade with a few cheats along the way!
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