Cookery School

Hull Global Food Festival
22-24 August 2008

Hull City Centre is set to host its 2nd 3 day Global Food Festival from the 22nd- 24th August 2008. With a main event stage, marquees and markets as well as a complete programme of entertainment, there really will be something for everyone!

Nigel will be demonstrating fabulous fish dishes in conjunction with The Yorkshire & Humber Seafood Group over all 3 days. Celebrity chef and host of BBC2’s Ready Steady Cook, Ainsley Harriott, will also be taking to the main stage on the Saturday of the festival, creating mouth-watering dishes and sharing expert hints and tips.

Last year’s event proved to be huge success with around 100,000 extra visitors flocking to the centre of Hull to grab a taste of the action. This year’s line-up of chefs, exhibitors, demonstrators and stall holders promises to be just as impressive, showcasing the best in local produce and global cuisine.

For the duration of the festival, the centre of Hull will be transformed into a bustling hub of activity with several key locations hosting markets, demonstrations, speciality produce and, of course, giving away free samples!

The festival offers a great time for all the family in the run up to the August bank holiday, with the markets providing a range of products from around the world and a series of events on the main stage that are just too good to miss!

For more information about Nigel Brown and The Nigel Brown Cookery Academy visit www.nigelbrownchef.co.uk

Latest News …..
Did you come and watch Nigel take part in a Hull version of Ready Steady Cook called “Dash Out, Dish Up” with Ainsley on Saturday 23rd August?  If so, you saw him create some fabulous dishes from tasty treats bought at the festival and be crowned “the winner” in this entertaining live version of the popular show. The crowds were also treated to a surprise visit by Leslie Walters who was demonstrating on Saturday in Princes Quay Shopping Centre.

Strawberry Summer Cheesecake 

Makes one 8 inch cheesecake

Ingredients

6 Digestive Biscuits or 12 Ginger Nuts

100g melted Unsalted Butter

Filling

250g Full Fat Cream Cheese

250g Extra Thick Double Cream

1 tbsp Elderflower Cordial

Icing Sugar (for additional sweetness if required)

1 Punnet (approx 250g) Strawberries

Method

1. Using olive oil, lightly oil one 8” flan ring.

2. Melt the butter to a liquid, add to the crushed biscuits and mix until completely    coated.

3. Place the flan ring on your serving tray. Place the biscuit base in the flan ring and using the back of a spoon flatten and smooth the complete base to the edges of the ring.

4. Combine the cream cheese, double cream and elderflower cordial together.

5. Wash and hull the strawberries removing a slice from the bottom of the strawberry. Slice the strawberries to the required thickness and place neatly on the inside edge of the flan ring. If possible, raise the strawberries to the top of the ring.

6. Pour in the filling mixture and using a palette knife spread and flatten the mixture to the top of the ring. If time allows, refrigerate for 2 hours.

7. Just before serving, remove the ring, garnish with additional strawberries, sprinkle with icing sugar and serve with vanilla ice cream and/or your chosen coulis.

Strawberry Coulis Recipe 

250g washed, hulled strawberries

100g icing sugar

Place both ingredients into a thick bottom pan. Gently heat to boil. Once the strawberries have become a pulp, remove from heat and using a hand blender blend to a liquid, pass through a fine sieve to remove the seeds, chill and refrigerate.

For additional flavour you may wish to add a liqueur of your choice such as Grand Marnier.

For more information about The Nigel Brown Cookery Academy visit www.nigelbrownchef.co.uk