The Cookery School Blog

 

RECIPE: Vegetable Bolognese for National Vegetarian Week

It’s National Vegetarian Week 15th-21st May so no better way to celebrate than with our favourite dinner time recipe, Vegetable Bolognese. We love the texture of the celery alongside the smooth courgettes – this dish is delicious and effortlessly packs in your 5 a day!
It’s a real crowd pleaser – just don’t make the crowd so big that you don’t have leftovers!

 

RECIPE – makes enough for 6 people

You will need…:

  • 6 tablespoons olive oil
  • 2 large onions,

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RECIPE: Hummus

We’ve just read that there is a shortage of hummus at supermarkets due to a manufacturing issue. Why not try making it yourself? It’s quick, easy and our recipe is really quite delicious! We love that our recipe uses olive oil, making the flavour less intense than those made without olive oil.

Image result for homemade hummus

INGREDIENTS
1 tin organic chickpeas in water or ½ lb dried chick peas soaked over night and boiled until tender
¼ cup olive oil
juice of 3 lemons –

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ingredients Recipes

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RECIPE: Hot Cross Buns

It’s our favourite time of year again when it’s socially acceptable to eat hot cross buns for breakfast, lunch and dinner. We wanted to share our recipe with you – it’s unique due to our generous use of spices.

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INGREDIENTS
400g/1 lb plain flour
250ml/8ozs pint milk and water (equal quantities of both)
50g/2 oz caster sugar
50g/2 oz melted butter or sunflower seed oil
1 teaspoon salt
1 egg
2 teaspoons each cinnamon and nutmeg
12g/½ oz dried instant yeast
75g/3 oz currants softened by pouring over boiling water then draining
25g/1 oz chopped candied peel

METHOD

1.

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ADVENTURES WITH THE BIG GREEN EGG – PART 2

An ambitious day

 

Following a fun and fruitful pre-Christmas session with Freddy we wanted to experiment with Christmas recipes and expand our Big Green Egg repertoires.

 

We started by putting a duck and a spatchcocked poussin in to roast. The former was simply salted, rubbed with garlic and pricked all over with a fork. We then used Freddy’s very novel technique to elevate it so that the fat would run off and be caught underneath it.

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Big Green Egg Recipes

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CORPORATE CHRISTMAS PARTIES

Office Christmas parties don’t have to mean soggy sausage rolls, flat cava and drunken snogging on the dancefloor! A Cookery School Christmas party is a sophisticated affair, bringing the whole team together in a fun environment to create a delicious festive meal or having a little friendly competition in our bake offs before sitting down to enjoy what you have cooked with matched wine – not a soggy bottom in sight!

Organising the office Christmas party can be a daunting task but we make it really easy for you with a dedicated event manager.

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Corporate cookery

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HAPPY TURKEY DAY!

Alissa, our resident American (and Corporate manager), is excited. It’s Turkey Day! Otherwise known as Thanksgiving.

turkey

It’s a day that is usually about getting together with family but as she’s 4537 miles away from home, it’s an opportunity to bring her fellow American friends together and share their own family food traditions, resulting in quite a spread! Here are just a few dishes from last year’s meal…

Certainly not a light meal but one that reminds everyone of home.

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ADVENTURES WITH THE BIG GREEN EGG – PART 1

It may not be classic barbecue season but in fact, a barbecue is a great way to cook your Christmas dinner! In particular, we love the slightly smoky quality imparted by a Big Green Egg. If you’ve never heard of the Egg, it’s a ceramic barbecue shaped like, yes, you guessed it, a big green egg!

Recently, Cookery School’s owner, Rosalind, and her friend Freddy spent a day experimenting with her Egg and despite the fact the day was cold and wet and night closed in very quickly,

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Big Green Egg Recipes

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COOK’S CERTIFICATE – WEEK SIX

Reflections on the final week of Cook’s Certificate by Will P.

We’ve now all completed our 6 week cook’s certificate course and I’m totally blown away by just how much I’ve learnt.

In the final week we had an amazing day on chocolate making with Jon from Mast Brothers teaching us the art of tempering and ganache making – two fundamental skills required to make chocolate. This was by far the messiest day,

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Cook's Certificate

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COOK’S CERTIFICATE – WEEK FIVE

Reflections on week five of Cook’s Certificate by Will P.

The past week was very different to any other week on the Cook’s Certificate as we all spent 3 full days on a WSET wine tasting course.

This was after a great day on Monday learning Middle Eastern cooking. We all really enjoyed making (and eating!) baklava as well as some other really tasty dishes like beetroot dip, the lamb tagine,

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COOK’S CERTIFICATE – WEEK FOUR

Reflections on week four of Cook’s Certificate by Will P.

Another amazing week on the Cook’s Certificate course passes and it hits me just how fast its gone and how much fun we’ve all been having. Only two weeks left until it finishes and I know I’m going to miss all the cooking, the other students and all the great teachers. One thing I’ve loved about the course is the variety of experts that come in and teach us –

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Cook's Certificate

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