Cambridge Cookery School

FNCC – Crafty Canapés with Ursula Ferrigno

headchef — Tue, 21 Feb 2012 14:07:34 +0000

The festive season is yet again around the corner. This class introduces the answer to entertaining with ease. The eternally inspiring Ursula will share some of her wonderful festive canapé recipes – a beautiful array of delicious and easy-to-create canapées.

FNCC – Secret Sicily with Ursula Ferrigno

headchef — Tue, 21 Feb 2012 14:01:41 +0000

No other country has been invaded by quite so many different cultures as Sicily. The various rulers made their own unique imprint on local culture, which left Sicily a uniquely exciting culinary destination. Let us wet your appetite for the holidays ahead and come along to learn how to make Swordfish Cigars, Caponata – the Sicilian classic dish of sweet and sour Aubergine, Aranciata, delicious filled rice balls and scrumptious chick pea pan cakes. Come and join Ursula Ferrigno on a delightful culinary journey.

FNCC When in Rome with Ursula Ferrigno

headchef — Tue, 21 Feb 2012 13:54:53 +0000

The eternal city has played a vital role in shaping Italian cuisine. The rich north is the polar opposite of southern Italy, but Roman cooking has left a lasting mark on the Italian palate. With the scents and flavours of summer still in fresh memory, come along and learn how to make delicious stuffed artichokes, fragrant braised lamb that perfectly bridges summer and autumn, Carbonara made the Roman way, and an elegant Ice Cream Cake, perfect for entertaining. Come and join Ursula Ferrigno on a delightful culinary journey.

Back to Basics

headchef — Mon, 06 Feb 2012 11:34:02 +0000

Designed both for total novices or those needing to update their skills in the kitchen. We will teach you the basics that will change the way you approach cooking at home. From how to chop an onion like a pro, to simple recipes full of flavour that will wow your guests. From the perfect Bolognese sauce to a great tasty curry, fool-proof pastry, sponge cakes and more…

Class includes:

Coffee and pastries on arrival
All ingredients provided
Unless otherwise specified classes are 100% hands-on cooking
Wine is supplied with lunch to accompany the meal you have cooked
Copies of recipes supplied
All clearing away done by us!

The ultimate in bread – advanced workshop

headchef — Wed, 01 Feb 2012 12:54:13 +0000

Includes some ancient sourdough techniques and the ultimate in pastry – brioche… The perfect bread for Sunday morning – learn how to incorporate into your everyday life… More details to follow.

*** FOR ALL BREAD CLASSES WE OFFER A DISCOUNT IF YOU BOOK ALL 3 CLASSES TOGETHER (Beginners, Intermediate and Advanced). YOU CAN MIX AND MATCH FROM ALL DATES OFFERED. FOR AN AMAZING DISCOUNTED PRICE OF £250 (usual price £300) PLEASE EMAIL US ON learntocook@cambridgecookeryschool.com.

Sunday Morning Intermediate Bread

headchef — Wed, 01 Feb 2012 12:48:44 +0000

This course will take you from more standard breads and rolls to working with enriched dough and more intricate breads. This widens the repertoire of the home baker to include wonderfully rich Beer bread, Sweeet Swedish Cinnamon and Buns, French Fougasse, Platted Cholla and simple Brioches.

PLEASE EMAIL US ON learntocook@cambridgecookeryschool.com.

Sunday Morning Beginners Bread

headchef — Wed, 01 Feb 2012 12:39:36 +0000

You could go through life without ever learning how to bake your own bread – the question is, would you want to? Knowing how to bake wonderful bread is one of the most satisfying skills to have in life. This course can be taken in isolation, or as step one in a series of 3 Sunday courses with Intermediate Bread Making and Sour Dough as the other two. This course introduces baking with different kinds of yeast and flour and all the tricks to achieving perfect bread and rolls. Breads include a great Country Loaf, delicious Italian Focaccia perfect for sharing, Grissini, Pizzette Bianche, Soft Rye Rolls, super-healthy Crimson Beetroot rolls and Scandinavian Treacle and Rye Soda Bread.

*** FOR ALL BREAD CLASSES WE OFFER A DISCOUNT IF YOU BOOK ALL 3 CLASSES TOGETHER (Beginners, Intermediate and Advanced). YOU CAN MIX AND MATCH FROM ALL DATES OFFERED. FOR AN AMAZING DISCOUNTED PRICE OF £250 (usual price £300)
PLEASE EMAIL US ON learntocook@cambridgecookeryschool.com.

Saturday Class – Easy Entertaining (Nov)

headchef — Wed, 01 Feb 2012 12:29:55 +0000

A relaxed class to inspire and refresh home entertaining. We will guide you through easy seasonal dishes that can be cooked in advance yet wow your guests!

We talk about preparing ahead and how to cook smarter using methods from professional kitchens.

Class includes:

Coffee and pastries on arrival
All ingredients provided
Unless otherwise specified classes are 100% hands-on cooking
Wine is supplied with lunch to accompany the meal you have cooked
Copies of recipes supplied
All clearing away done by us!

Easy Entertaining (Sept)

headchef — Wed, 01 Feb 2012 12:23:54 +0000

A relaxed class to inspire and refresh home entertaining. We will guide you through easy seasonal dishes that can be cooked in advance yet still wow your guests!

We talk about preparing ahead and how to cook smarter using methods from professional kitchens.

Class includes:

Coffee and pastries on arrival
All ingredients provided
Unless otherwise specified classes are 100% hands-on cooking
Wine is supplied with lunch to accompany the meal you have cooked
Copies of recipes supplied
All clearing away done by us!

Easy Entertaining (May)

headchef — Wed, 01 Feb 2012 12:18:25 +0000

A relaxed class to inspire and refresh home entertaining. We will guide you through easy seasonal dishes that can be cooked in advance yet still wow your guests!

We talk about preparing ahead and how to cook smarter using methods from professional kitchens.

Class includes:

Coffee and pastries on arrival
All ingredients provided
Unless otherwise specified classes are 100% hands-on cooking
Wine is supplied with lunch to accompany the meal you have cooked
Copies of recipes supplied
All clearing away done by us!

Seasonal Italian! (Sept)

headchef — Wed, 01 Feb 2012 12:08:10 +0000

Our Seasonal talian classes follow the Italian regional cooking and is inspired by what grows there during that particular time of year. These are one of our most popular courses where you will get a chance to make both a bread and pasta from scratch. Prepare to be stunned by what you can create in just one session!

This class includes a delicious Pumpkin, garlic and chilli Focaccia, Wild mushroom Ravioli, Whole roast Trout and Zuppa Inglese – an Italian trifle.

Fish! Saturday (Sept)

headchef — Wed, 01 Feb 2012 11:51:22 +0000

Due to popular demand we have added a fish course on a Saturday to allow for people who can’t attend during the working week.

Healthy, delicious and versatile, fish is still regarded by many as difficult to cook. Sustainability is also high on the agenda. This course will give you the confidence to identify sustainable and fresh fish, how to prepare it whole and how to gut and fillet. You will learn which cooking methods are best for each type of fish and what’s in season. Recipes include whole aromatic sea bass, plaice en papillotte, mackerel in sweet and sour sauce and new ways with classic salmon.

Each class culminates in a sit-down meal.

Saturday Beginners Bread Class

headchef — Wed, 01 Feb 2012 11:40:03 +0000

Saturday Sushi Making Masterclass

headchef — Mon, 09 Jan 2012 17:00:27 +0000

This course is great for all sushi lovers and anyone with an interest in Sushi making without necessarily being a chef!

Perfect for those who are looking to impress with their ability to make great Sushi at home as for the ones who want/need to save a lot of money by making their own!

Each class runs for 3 hours with a professional Sushi Chef teaching a group of students all the tricks and best tips to make great Sushi, in a fun and relaxed atmosphere. The Sushi you will create will be totally authentic and of a very high quality.

This is a very ‘Hands on’ session and you will learn between 7-8 different types of Sushi. You will then go home (or sit and eat with us!) with two very full Bento boxes, Miso soup, Wasabi, ginger, soy sauce, chop sticks, and all the Sushi you will make during the class.

You will learn:

The Art of cooking Sushi rice
How to prepare vegetables
Sushi vegetarian toppings
How to handle raw fish
How to make a variety of sushi: Nigiri, Hoso Maki, Futo Maki, California rolls, Temaki, Inari sushi…
Fantastic Presentation skills

We provide:

Refreshments, Wasabi peas
All ingredients: top quality raw fish, non-fish fillings, nori, wasabi, rice vinegar…
A bento Sushi box full of sushi to take home with miso soups, ect…
Chop sticks
All the recipes & Guide
A lot of fun & a lot of Sushi!

Fish! Saturday

headchef — Thu, 15 Dec 2011 10:05:36 +0000

Due to popular demand we have added a fish course on a Saturday to allow for people who can’t attend during the working week.

Each class culminates in a sit-down meal.

Nose to Tail Butchery Master Class – Beef

headchef — Wed, 14 Dec 2011 13:34:04 +0000

Our Butchery Master Classes are run in co-operation with Gog Magog Hills Farm Master Butcher Miles Nicholas returns for another Butcher Master Class. With the festive season approaching, this class will be dedicated to top quality beef. Miles will give a hands-on demonstration on how to butcher some of his fantastic free-range beef and give a talk on what to look for when buying beef. All the answers to your questions on whether to pick bright red or more dark meat, lean or marbled, cooking times, resting times and carving. The class will also focus Cookery School proprietor and chef Tine Roche’s views on how to get much more for less – which parts to slow cook, how to get perfect steak from non-prime cuts and more and why animal welfare and free range matters. The class will focus on how to prepare a magnificent Fore-rib of beef and there will be a hands-on introduction on cooking Onglet, aka Skirt, like a fillet steak and you will learn how to make the King of sauces – Bearnaise!

Butchery Masterclass – Game

headchef — Wed, 14 Dec 2011 13:26:03 +0000

After the success of our butchery classes in collaboration with Gog Magog Hills Farm Shop, we are delighted to add this course to our programme.

Head Butcher Miles Nicholas co-hosts with Tine Roche in this hands-on class that culminates in a sit-down meal.

More details and recipes to follow…

Butchery Masterclass – Meat for the Barbeque

headchef — Wed, 14 Dec 2011 13:08:51 +0000

Following the success of our wonderful Nose-to-tail Butcher Classes in collaboration with Gog Magog Farms we are delighted to add this class to our programme.

As we get ready for the barbeque season, let Head Butcher Miles Nichols guide you through the best cuts whilst Tine Roche will prepare some delicious sauces and marinades to accompany them.

More details to follow…

Nose to Tail Butchery Master Class – Pork

headchef — Wed, 14 Dec 2011 12:41:52 +0000

Our Butchery Master Classes are run in co-operation with Gog Magog Hills Farm. Master Butcher Miles Nicholas from Gog Magog Hills Farm Shop and Deli will show what to look out for when buying pork and how to identify free-range, good quality meat.

The class will reveal exactly where on the pig the different cuts come from and will answer questions such as whether tenderloin and fillet are the same things, how to achieve perfect crackling, how best to prepare belly pork and how to avoid chewy meat. The class will include boning and rolling a shoulder to make Porchetta, the wonderful Italian rolled shoulder filled with Tuscan herbs.

Each attendee will bring home their own rolled Porchetta ready to be roasted for the weekend. This includes instructions on how to tie those tricky butchers’ knots. The evening culminates in relaxed shared meal of slow-cooked shoulder prepared by owner and chef Tine Roche and her team. This will offer a relaxed opportunity to ask both butcher and chefs more questions.

Young Chefs After School Club – Starter Course Feb 12

headchef — Tue, 29 Nov 2011 17:28:22 +0000

Improved and enhanced – last term’s popular Young Cook’s club returns for a new 6-week period.

Dates for this term are Tueday 21^st Feb, 28^th Feb, 6^th March, 13th March, 20^th March and 27^th March.

Start time 4.30pm, finishing at 6pm. This 6-week course aims at increased autonomy in the kitchen and suits 10-13 year old cooks.

Lesson 1 Health & Safety, Knife skills. Mixed green salad with Italian dressing, Healthy Bolognese for Pasta and Lasagne, Fresh fruit salad with Crème Chantilly

Lesson 2Baking bread and cakes, using a Bain Marie: Fresh tomato sauce, dough for Pizza, Focaccia and Grissini, Old fashioned Chocolate Cake

Lesson 3Further bread making, curries and rice: Naan breads baked on the hob, Cucumber and Radish salad with Thai style dressing, Vegetable curry, long-grain rice, Banana Ice cream

Lesson 4Understanding eggs, poaching fruit: Scrambled Eggs, Oeufs en Cocotte with wholemeal soldiers, Prep-ahead Breakfast pancakes, Poached autumn fruits

Lesson 5 Fish, baking with bicarbonate: Salmon fish cakes, Autumn Slaw, Teatime scones, Home-made butter, Passionfruit Tray Bake

Lesson 6 Mince, vegetarian dishes, baking fruit, custard: Organic lamb burgers, Stuffed Peppers, home-made Hummus, Baked Apples with home-made custard