On the Pressure Cooks cookery course we aim
to give you basic skills and techniques that you can build
on.
We’ll work towards a daily dinner so you can taste the
results of your work and build a repertoire of dishes - we
teach theory and equipment skills as we go. Each day we’ll
explore different store cupboard items, new vegetable dishes
and how to develop a “rolling menu” so nothing is
left to waste.
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Introduction
to the kitchen
Hygiene, safety & equipment
Stocks & soups
Wine sauces & veloutés
Poultry
Praline & chocolate
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Sautéed
chicken breast
with white wine
sauce velouté
Chocolate mousse
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Bread
& flour
Eggs
Mushrooms
Cream sauces
Lamb
Custards
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Braised
lamb shoulder with roasted vegetables &
wild mushrooms
Crème bruleé
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Pasta
Pastry
Cheese
Reductions
Pork & charcuterie
Fruits
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Roasted
stuffed pork fillet
with glazed apples
Assiette de fruits
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Rice
Herbs & spices
Salads
Dressings & vinaigrettes
Beef
Vegetables
Scones, puddings, cakes
& biscuits
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Sirloin
steak with pommes
Pont-Neuf
and béarnaise sauce
Sticky toffee pudding
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Vegetarian
Special diets
Pulses
Round fish & flat fish
Shellfish
Fish stock & bisques
Tomato sauces
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Skate
wing “en papilotte”
with celeriac, capers and lime
Apple tart
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Participants
must be 18 or over.