2018 Cookery Classes

Here is the schedule so far for 2018. All classes take place in my kitchen in Chalfont St Peter on Saturday mornings starting at 10am and finishing at 1pm after we have had lunch. If you are not local then why not make a weekend of it, we are at the gateway to the Chilterns AONB and only 20 minutes by train from Central London

£45 per person includes all ingredients, equipment and take home recipe cards

Contact foodfrom4@gmail.com to reserve your place


20th January: Vegan Street Food

Includes chili tofu skewers, cauliflower buffalo wings, black bean quesadillas, roasted tofu banh mi, and raspberry samosas

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24th February: Italian

Includes aubergine parmigiana, nut polpette, deep fried ricotta, and mascarpone and cherry cheesecake

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31st March: Flavours of the Middle East

Includes jewelled rice with herbs, lentils and crispy onions, muhammara, spinach and halloumi filo pastries, courgette, broad bean and mint salad and pistachio and fig tart

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28th April: Spices of India

TBC

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Middle Eastern Cookery

rice and lentilsThe Food From 4 Cookery School returns in March with a class exploring the flavours of the Middle East. Join me in the kitchen at number 4 on Saturday 31st March when we will be making herbed rice with lentils, crispy onions and pomegranate, muhammara (a warmly spiced pepper and walnut dip), filo pastries filled with spinach and halloumi and a courgette, broad bean and mint salad. For dessert we will create delicious fig and pistachio tarts, served with rosewater infused cream.

Classes cost £45 per person including all ingredients, equipment and recipe cards. We start at 10am and aim to eat our lunch at 12:30pm, wrapping up around 1pm.

To book your place please contact me at foodfrom4@gmail.com

 

Italian Cookery School

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February’s class will see a return to Italian inspired flavours.

Join me in the kitchen at number 4 on Saturday 24th February 2018. We start the class at 10am with coffee and cake for early arrivals, finishing with lunch and wrapping up at 1pm.

We’ll be making Aubergine Parmigiana, Nutty polpette with a tomato sauce, and deep-fried, crispy courgette and ricotta balls (pictured) with a red pepper dip.

We finish the lunch with a marcarpone and cherry cheesecake.

Classes cost £45 per person and include all ingredients, equipment and recipe cards.

To book please contact me at foodfrom4@gmail.com

Autumn Classes

Two new courses coming up this Autumn

Saturday 14th October – Middle Eastern Feast
Join me to talk about, cook and eat dishes such as a Broad Bean stew with pomegranate, steamed rice cooked with crispy potatoes, a mildly spiced, fragrant muhammara dip. To finish we’ll be making a middle eastern inspired raspberry samosa served with rosewater infused cream.

Saturday 11th November – Flavours Of India
Together we’ll be making and eating Indian dishes such as a spinach and paneer curry, potatoes fried with garlic and sesame, a simple tarka dal and deep fried vegetable pakoras. For dessert we’ll make mango fool, served with some home made cardamom shortbread.

Classes run from my kitchen in Chalfont St Peter, just 20 minutes from London, starting at 10am and finishing up with lunch. We aim to finish around 1pm.

£45 per person. Price includes all ingredients, recipe cards and aprons. You also get to take home any leftovers.
For more details or to reserve your place contact me at foodfrom4@gmail.com or at facebook.com/foodfrom4

Blackberry Tart with Mascarpone and Vanilla

It’s getting a little late now for foraging for blackberries, but if you are lucky enough to find some, or planned ahead and have a tub in the freezer, this is a simple and delicious dessert. it works just as well with raspberries, blueberries or plums.

I’m not one for desserts. You can probably guess that from the lack of sweet treats here, but this is irresistible. You may want to adjust the amount of caster sugar based on the sweetness and ripeness of your fruit.

1 x 375g pack of puff pastry
1 x 250 tub of mascarpone
4 tablespoons of caster sugar
1 teaspoon vanilla extract
300g or thereabouts of berries of your choice
2 tablespoons demerara sugar

Pop the oven onto 220C

Roll out the pastry to about 5mm thickness (or use ready rolled). Line a tin with parchment and lay the rolled pastry on top. You want the pastry to be rectangular and fit the size of your tin. Now take a sharp knife and score around the perimeter, about 2cm in from the outer edge. Now pp it into the oven for around 8-10 minutes until puffed up but not browned.

Take out the oven and gently press down the middle area. Allow to cool.

Mix the mascarpone with the caster sugar and vanilla extract, then blod or gently smear over the middle of your part-cooked pastry. Top with the berries, then scatter the demerara sugar over. Pop back in the oven for 10-15 minutes until the edges are browned and the berries are starting to release their juices.

Food On The Cheap

Summer holidays have just started but in just a few months, your little darlings may be heading off to University and having to fend for themselves. How do you manage your finances when ridden with debt? How do you ensure you can eat healthily when the local pizza joint offers you a meal deal for under a fiver? How can you eat interesting food for one, or share with your flatmates?

Well, stop fretting and send them along to my cookery class on 31st August. If you are leaving home, need some ideas for tasty, simple, but delicious meals, or just want to spend a morning cooking, chatting and eating, then this could be the course for you.

We start at 10am and will be making a brunch of baked eggs in a spiced tomato sauce (pictured). We’ll then be cooking a vegetable biryani, all in one pot to cut down on the washing up. We’ll also learn how to create a ragout that can be served with spaghetti, put into a shepherd’s pie or spiced up into chili so one batch can last you for a several days. Finally we’ll be making a dessert, then sit around my kitchen table to eat together before finishing up at 1pm.

Classes are £45 per person and take place in my kitchen in Chalfont St Peter. The price includes all ingredients, aprons, recipe cards and you don’t even have to do the washing up. Coffee and home-made treats are served for those arriving early.

To book your place contact me at foodfrom4@gmail.com

 

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Beetroot, Chick Pea and Quinoa Burgers

I now realise you can make burgers from pretty much anything provided you follow a few basic principles. You need something dry, something sticky to bind it together and lots of flavours. The dry part tends to be oats, or breadcrumbs, or nuts. The sticky comes from eggs, cheese or mashed pulses.

This came about as a somewhat random recipe. made from the sort of things I have lying about the kitchen. A few vegetables, a pulse I can mash to get the stickiness and some quinoa – yeh I know quinoa is becoming all a little bit too 2015, but it adds a wonderful nutty flavour to the dish and, when the burgers are fried, it’s the quinoa that gives it it’s crispy exterior, without the need to roll the burgers in breadcrumbs or the like. Apart from the quinoa, everything else is used raw until you cook the burgers themselves.

This made four large burgers – though I think dividing it into six would be more elegant perhaps

1 cup quinoa
2 cups water
1 medium beetroot – peeled and grated
1 medium carrot – peeled and grated
2 clove garlic – roughly chopped
1x400g tin chick peas – drained
a handful of fresh parsley leaves and stalks
1 teaspoon paprika powder
1 teaspoon oregano
salt and black pepper
2 tablespoons tahini
a splash of tabasco
juice of half a lime
a handful or so of rolled oats
olive oil for frying

Put the quinoa and water in a pan, bring to the boil, cover then simmer for 10 minutes. Leave the lid on and allow to cool.

Put the chick peas, garlic and tahini in a food processor and blitz to a rough mixture, a little bit like crunchy peanut butter. Add the grated carrot and beetroot, the parsley, paprika and oregano. Whiz for few seconds, then add the lime juice, tabasco, salt, pepper. Whiz again briefly then slowly add the oats and cooked quinoa with a quick pulse in between, until you have a firm, but still a little moist mix.

Heat the oil in a large frying pan. Divide the mixture into six (or 4, or even 8!). Roll each into a ball, squash into a flattish disc and fry gently in the oil for 7-9 minutes on each side. The top and bottom should be browned and crispy and the middle nice and hot.

I served mine with a red cabbage, carrot and chili slaw and a jacket potato. How are you having yours?

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