Cambridge Cookery School

Sri Lankan summer – food for a hot climate with Sivakamy Mahalingham

headchef — Mon, 30 Apr 2012 10:53:41 +0000

Cambridge Cookery School welcomes Sivakamy Mahalingham here for a unique insight into Sri Lankan cooking and Tamil culture using generations of family recipes brought to the UK by Siva when she arrived here as a young newly married woman…. This class promises to be a fabulous feast of flavours. Come along and experience something truly unique and special. Take the food home for a delicious take on your Saturday night curry.

Dishes to include:

Fruit punch with Devilled cashew nuts
Couscous salad with grated green mango, cucumber and chilli
Chilli and ginger summer Chicken
Aubergine
Jackfruit with coconut
Iced coffee

Atul Kochhar – Guest Chef Demo Session

headchef — Thu, 19 Apr 2012 19:28:38 +0000

Join Atul Kochhar, chef-patron of Michelin starred restaurant Benares, on September 20^th at the Cambridge Cookery School for a cookery demonstration.

Atul Kochhar, chef patron of Benares Restaurant and the first Indian chef to receive a Michelin star, is offering a unique cooking experience at the Cambridge Cookery School. This exclusive cookery demonstration for up to 24 guests invites you to join Atul in the kitchen for a 90 minute demonstration of his favourite Modern Indian Dishes. Atul is known for his use of delicately spiced recipes full of flavour that reflect his take on Modern Indian food. Starting at 12:30pm on September 20^th guests will be guided through several of Atul’s recipes as he explains cooking techniques and how to pair the right spices with each dish. This will then be followed by a question and answer and tips on preparing his dishes at home.

Atul won his second Michelin star for Benares in 2007, and continues to reinvent and change the way people experience Indian food. Atul has also opened up the restaurant Ananda in Dublin and has his own restaurant Sindhu on P&O cruise ship Azura. Atul is also the author of two cookbooks, ‘Indian Essence’ and ‘Fish, Indian Style’, and is working on his third cook book, ‘Curries of the World’, scheduled to be released in the fall of 2012.

Saturday Morning Sushi Making with Kiyoko

headchef — Wed, 18 Apr 2012 18:31:08 +0000

Following yet another jam-packed class Kiyoko is back to run this wonderful class which 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!

Special Offer Sushi Making Class

headchef — Fri, 30 Mar 2012 08:21:02 +0000

After huge demand from our last session we are pleased to announce this fantastic sushi making class with Kiyoko at a special offer price of just £75.

Come and spend the afternoon fillling bento boxes full of fresh sushi under the guidance of Kiyoko. This ‘zen-like’ session is fully hands-on and teaches you all you need to know about Sushi making. Leave with plenty of goodies to take home.

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!

Pan fried Sea bass fillets with new season peas and asparagus

headchef — Tue, 06 Mar 2012 10:22:42 +0000

(serves 4)

4 large sea bass fillets, skin on
1 tablespoon Maldon sea salt
1 tablespoon freshly ground black pepper
1 tablespoon olive oil
4 tablespoons finely chopped dill

Topping
500g cooked prawns
A bunch of asparagus
90g frozen petits pois
1 tablespoon butter
Grated zest of ½ lemon
½ tablespoon Maldon sea salt
Dill
Lemon wedges

Pea purée
1 onion
200ml milk
200g frozen petit pois peas
90ml Crème Fraiche
1 tablespoon salt
1 large pinch of freshly ground black pepper

For the purée: Peel and chop the onion finely. Simmer it in the milk for 5 minutes or until softened. Add the frozen peas when 1 minute of the cooking time remains. Drain and purée together with the Crème Fraiche. Season to taste.
Break off the woody base of the asparagus and cut diagonally into smaller pieces. Cook in salted water for 3-4 minutes. Drain and plunge into a bowl of ice water.
When ready to serve, heat the drained asparagus, whole peas and the prawns in the butter. Season with the grated lemon zest, salt and pepper.
Panfry the fillets in oil, skin side down, for 3 minutes. Sprinkle with dill and turn over to fry for just one minute on the flesh-side.
Serve the fish with a little pea purée, the asparagus and prawns.
Serve with baby new potatoes. Garnish with whole dill fronds and a lemon wedge.

Pan fried Sea bass fillets with new season peas and asparagus

(serves 4)

4 large sea bass fillets, skin on

1 tablespoon Maldon sea salt

1 tablespoon freshly ground black pepper

1 tablespoon olive oil

4 tablespoons finely chopped dill

Topping

500g cooked prawns

A bunch of asparagus

90g frozen petits pois

1 tablespoon butter

Grated zest of ½ lemon

½ tablespoon Maldon sea salt

Dill

Lemon wedges

Pea purée

1 onion

200ml milk

200g frozen petit pois peas

90ml Crème Fraiche

1 tablespoon salt

1 large pinch of freshly ground black pepper

For the purée: Peel and chop the onion finely. Simmer it in the milk for 5 minutes or until softened. Add the frozen peas when 1 minute of the cooking time remains. Drain and purée together with the Crème Fraiche. Se

Pan fried Sea bass fillets with new season peas and asparagus

(serves 4)

4 large sea bass fillets, skin on

1 tablespoon Maldon sea salt

1 tablespoon freshly ground black pepper

1 tablespoon olive oil

4 tablespoons finely chopped dill

Topping

500g cooked prawns

A bunch of asparagus

90g frozen petits pois

1 tablespoon butter

Grated zest of ½ lemon

½ tablespoon Maldon sea salt

Dill

Lemon wedges

Pea purée

1 onion

200ml milk

200g frozen petit pois peas

90ml Crème Fraiche

1 tablespoon salt

1 large pinch of freshly ground black pepper

For the purée: Peel and chop the onion finely. Simmer it in the milk for 5 minutes or until softened. Add the frozen peas when 1 minute of the cooking time remains. Drain and purée together with the Crème Fraiche. Season to taste.
Break off the woody base of the asparagus and cut diagonally into smaller pieces. Cook in salted water for 3-4 minutes. Drain and plunge into a bowl of ice water.
When ready to serve, heat the drained asparagus, whole peas and the prawns in the butter. Season with the grated lemon zest, salt and pepper.
Panfry the fillets in oil, skin side down, for 3 minutes. Sprinkle with dill and turn over to fry for just one minute on the flesh-side.
Serve the fish with a little pea purée, the asparagus and prawns.
Serve with baby new potatoes. Garnish with whole dill fronds and a lemon wedge.

ason to taste.
Break off the woody base of the asparagus and cut diagonally into smaller pieces. Cook in salted water for 3-4 minutes. Drain and plunge into a bowl of ice water.
When ready to serve, heat the drained asparagus, whole peas and the prawns in the butter. Season with the grated lemon zest, salt and pepper.
Panfry the fillets in oil, skin side down, for 3 minutes. Sprinkle with dill and turn over to fry for just one minute on the flesh-side.
Serve the fish with a little pea purée, the asparagus and prawns.
Serve with baby new potatoes. Garnish with whole dill fronds and a lemon wedge.

FNCC – A Sri Lankan Feast with Sivakamy Mahalingham

headchef — Sat, 03 Mar 2012 10:54:45 +0000

Friday Night Cookery Club welcomes Sivakamy Mahalingham here for a unique insight into Sri Lankan cooking and Tamil culture using generations of family recipes brought to the UK by Siva when she arrived here as a young newly married woman…. This evening promises to be a fabulous feast of flavours. Come along and experience something truly unique and special.

Dishes to include:

Split Mong dhal

Spring Greens with methi leaves

Ginger and coconut sambal –salad

Fried green banana – pappadam Potato, aubergine and tomato in sauce

Rasam – a little glass of “rice puller” – a Sri-Lankan style Gazpacho

Sweet Payasam pudding

Knife Skills for Teens

headchef — Sat, 03 Mar 2012 10:33:01 +0000

How to joint an Organic chicken and turn it into 4 meals – a course in knife skills and contemporary cooking for teens. We will teach how to chop and slice vegetables and fruit like a professional chef. We will joint a fresh Organic chicken and make Mango chicken, Tom Yum Soup, Sticky Lemon chicken wings and Roast chicken and Chorizo.

A fantastic class to give your youngsters an increased autonomy in the kitchen and the ability to make some superb dishes at home.

*Please note that parents will be asked to agree a disclaimer when booking this course. Cambridge Cookery School staff are all fully trained chefs and do their utmost to ensure safety. However, when working with sharp knives there will always be an element of risk.

Easter Baking for Ages 10+

headchef — Sat, 03 Mar 2012 10:23:46 +0000

Send your older kids along to learn to master Hot Cross Buns, Lemon Short breads and Saffron and Lemon Loaf Cake – perfect Easter time Treats to bring home and share!

Easy Hot Cross Buns and Easter Biscuits (Ages 6-9)

headchef — Sat, 03 Mar 2012 09:32:02 +0000

A wonderful session for little ones (aged 6-9) where they will be guided through making Hot Cross Buns and some fantastic Easter biscuits. They will bring home lots of goodies to share with all the family!

Saturday Morning Sushi Making with Kiyoko

headchef — Wed, 29 Feb 2012 10:36:11 +0000

Kiyoko runs this wonderful class which 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!

FNCC – Sushi Making with Kiyoko

headchef — Wed, 29 Feb 2012 10:24:37 +0000

The wonderful Kiyoko from Your Sushi returns to Cambridge Cookery School for this fantastic evening of sushi making. This session will entertain you whilst teaching you all you need to know about Sushi making. Leave with plenty of goodies to take home.

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!

2 Day Cook for Life – Summer 2012

headchef — Fri, 24 Feb 2012 12:38:37 +0000

• 2 packed days of hands-on cooking

• Breakfast and lunch provided

• Basic health and hygiene, essential knife skills

• Food to take home at the end of each day

• Each day starts with cooking and eating breakfast together

• Full recipe pack

This course is a great start to independent cooking. Students will learn how to cook healthy everyday food to keep brain and body boosted during studies. Recipes include classic basics such as scramble eggs and omelettes, Lasagne and Cottage Pie, curries and risottos. The course also covers how to make good soup, how to use one chicken to make 4 meals, and what to cook when both fridge and purse are empty. We also cover cakes and cookies for those days when you just need a treat! This course is a great kick start into cooking and will give students a great repertoire of recipes. Designed for students about to embark on life away from home, or already living away, typically aged 16-25. This course runs on Tuesday 28th August and Wednesday 29th August.

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!