The Cookery School at Braxted Park, combines a stunning location with award-winning chefs and a diverse range of courses to suit all abilities. We aspire to provide a high-quality service and an experience that you will never forget.
DurationThe Turkish Kitchen Dishes include:
Baked Hummus- We all love a good hummus but why not go one better and have a baked version instead? This is an Eastern Anatolian specialty infused with cumin and topped with pine nuts and spiced butter.
Pide -– Daily fresh, warm bread, out of the oven and to the table is a comforting and homely Turkish ritual that still lives on today. Even more delicious is when the pide is filled with ingredients such as cheese, mince, egg, and spinach, baked till golden and crisp. Utterly delicious.
Hamsi -Well known in the black sea region of Turkey, are small anchovy/sprats style fish that are used in many dishes, from veiling rice to crushing as a dip or quickly fried and served with a simple squeeze of lemon. My favourite!
Firin Kebab - Turks know their kebab, literally meaning meats, fish or vegetables either grilled or roasted. This is a succulent and hearty version roasted in the oven. Cyprus potatoes and lamb kofte are enveloped in a rich tomato sauce with green peppers, herbs and onions. Hard to resist!
Imam Bayildi - The great thing about a Turkish diet is the mass of vegetables we eat and the many that we stuff. Imam Bayildi literally means the Priest that fainted! Probably from the sheer joy of such a divine dish of stuffed aubergines, packed full of flavour and perfect for vegetarians.
Nohutlu Pilav -– Every Turkish restaurant loves to serve their buttery, chickpea-packed rice. It works beautifully as an accompaniment to a kebab or vegetable dish and is a great crowd-pleaser.
Kadayif Baklava - If you know Turkish cuisine, then you'll be familiar with our love of sweet desserts. This is a moreish take on the traditional baklava (filo pastry style) dessert. Kadayif, or shredded wheat pastry, is filled with nuts and rolled in Filo then drenched in butter and sugar syrup. A worthwhile treat!
Braxted Park was first recorded as a Deer Park in 1342 when it belonged to the Countess of Pembroke. Some three centuries later, Thomas Darcy II, abandoned the old house situated close to Braxted church, and built Braxted Lodge on the site of the present house in 1680. Peter Du Cane, a cloth merchant and entrepreneur subsequently lived at Braxted Lodge until 1803 when his son inherited the park carrying out extensive alterations to both the house and grounds. In 1841 the estate was passed on to a cousin, Charles Du Cane, who maintained it until, following his his death in 1889, the estate went into a gradual decline.
Braxted Park was eventually sold by the Du Cane family to William Boulton in 1919, who then sold it to The Plessey Company in 1947. The house was occupied by Sir Allen Clark, chairman of the company and subsequently by his son, Michael Clark. In 1955, 45 acres in the north-west of the old park was developed as a private golf course and this continues to flourish today. The estate is now owned and managed by Sir Allen Clark's grandson, Duncan Clark who, along with his wife Nicky, devote all their energies full-time to making Braxted a thriving and self-sufficient diversified rural business.
With our Taste of Le Cordon Bleu Cuisine 1-day course, you will gain essential culinary knowledge under the guidance of our chef, whilst obtaining an insight into the experiences encountered by our students during their time at the world’s premier culinary arts school in London.
Enjoy a taste of the Caribbean, as we look to explore and enjoy one of the most vibrant, flavoursome, and instantly distinctive cultures and cooking styles on earth.
Covering a variety of cultures and countries, this course teaches many skills over the course of the day as you make plates from many places.The Mediterranean diet is rich in vegetables, fruits, nuts, pulses, fish and good oils, it is often considered the most healthy way of eating.
Put down the takeaway menu and spend your Friday nights cooking curries inspired by different cuisines from all around the world. Our Curry Club will show you how to make your own spice blends and curry pastes and will ensure your homemade curries will be delicious every time!
This 1-day course is an introduction to authentic Peruvian cuisine. Our chef will teach you the exciting flavours of popular Peruvian dishes through a refined culinary lens.
About Coursetakers.com
Coursetakers.com is more than a decade old course aggregator and Online course platform that helps students find courses and compare course prices from Training providers in the UK, by just submitting their inquiry through the website. Coursetakers also helps Institutes, Universities and Online Instructors market their courses, gain leads and get more students to enroll into their courses.
© 2024 coursetakers.com All Rights Reserved. Terms and Conditions of use | Privacy Policy
Online
USA
UK
India
UAE
South Africa
Canada
New Zealand
Australia
Malaysia
Singapore
Saudi Arabia
Egypt
Jordan