INTERMEDIATE – POULTRY SESSION ON 05/08
Session 5 – Poultry
Never overcook your poultry again! You will learn to how to spatchcock and grill chicken, grill duck breasts to serve with a fresh orange sauce, braise guinea fowl, make a delicious chicken liver pate and make a chicken pie topped with melt in the mouth shortcrust pastry. We will show you how easy it is to bone a chicken, and then fill it with a wonderful organic chicken sausage meat, roll it and roast it. You will take away your chicken to roast at home to please bring a suitable chiller bag or container in which to transport it.
Session 6 – Sweet sauces
You will make rich chocolate sauce, confectioner’s custard, creme Anglaise, caramel sauce. Using confectioner’s custard as a base you will learn how easy it is to make a wonderful chocolate soufflé served with a crème Anglaise.
Session 7 – Savoury sauces
You will make a variety of sauces to accompany the other recipes you have learned. You will make, tomato sauce, puttanesca sauce, béchamel sauce, green salsa, pesto, sauce Béarnaise, sauce Hollandaise, a red wine reduction, aioli and mayonnaise. Using the béchamel sauce as a base, you will learn how to whip up a cheese soufflé to enjoy at the end of the class with a glass of wine.
Session 8 – Cakes
Learn the most important rules for successful cake baking and acquire a lovely and varied cake repertoire. This class includes a devil’s food cake, a chocolate and almond cake, an orange cake, basic sponge cake, honey cake, carrot cake, fruit cake and a lemon cake.
- At Cookery School London
near Oxford Circus