Cookery School

Cooking on the radio - who'd have thought it!!!

Tuesday was pancake day and as Radio Humberside's resident celebrity chef Nigel dutifully visited the BBC Grimsby studio to chat to morning host Lara King about those delicious discs of batter we only seem to eat on one day a year.

Usually on these monthly cookery chats Nigel takes tasty offerings into the studio and as he chats about the ingredients and presentation techniques Lara and Pam get to tuck in. However, Tuesday saw a first for Nigel - real cooking on the radio!

A 'boy scout' table was assembled from a tall bin and an upside down box and a camping stove and pan were secured on the top. As Nigel described how to make the perfect batter and advised on the best type of fat to avoid the dreaded stick he cooked a fabulous pancake which smelled divine. Just at the crucial moment Lara jumped up from her seat, ran around the desk and deftly flipped the pancake back into the pan - what a pro!!!

Nigel's next visit to BBC Radio Humberside's studio will be on Thursday 9th April at 11am chatting about chocolate, hot cross buns and all things Easter.

To find out more about Nigel Brown or his cookery academy in North Lincolnshire visit www.nigelbrownchef.co.uk

A brand new 1 day course has just been released with The Nigel Brown Cookery Academy in North Lincolnshire. This is a one day hands-on course and includes all refreshments, lunch with wine, an academy apron and recipe booklet.

Pudding and Pie

This one day course is perfect for anyone who loves their pudding and pie, whether it be sweet or savoury, for dinner or dessert.

You’ll learn the basics of pastry making including shortcrust, sweet paste and suet pastry before moving on to creating your very own puddings and pies. During this hands-on course you’ll make a traditional steak and kidney pudding; chicken, ham and mushroom pie; exquisite queen of puddings; everybody’s favourite sticky toffee pudding and a light fluffy lemon meringue pie.

At the end of the day you can take home your puddings and pies to share with your family and friends or be a real Georgie Porgie and keep them all for yourself!

Friday 1^st May 2009

Wednesday 3^rd June 2009

Monday 20^th July 2009

£150

Classes are limited to a maximum of 4 students this course is suitable for all abilities. To book your place call The Academy on 01469 530044 or contact us at info@nigelbrownchef.co.uk

www.nigelbrownchef.co.uk

A facebook fanpage has been set up for Nigel by one of a gorgeous bevvy of beauties we met last Saturday whilst Nigel was creating a delicious evening meal to celebrate the forthcoming wedding of Jaime and Andy.

Nigel said the whole day was every chef's dream with 22 scantily clad ladies popping in and out to the jacuzzi and a team of beauticians pandering to their every need. He treated the party to a demonstration of their evening meal with lots of help from Jaime and then presented dinner in a room filled with balloons, silver stars and tea lights, it was truly magical.

If you would like to join Nigel's fanclub, ask him any questions, look at his piccies or just follow his journey to become the everyman's chef on tv then click on the following link and sign up. We're looking forward to meeting you.

http://www.facebook.com/group.php?sid=007b5bc5a1853d9aedf13eb423b211e2&gid=49216476537

or if you're already a facebook member just search:   Lets see Nigel Brown (FANTASTIC CHEF) on TV     

http://www.nigelbrownchef.co.uk

Lisa and Nigel

Serves 4

Ingredients

Strawberry Puree

250g ripe strawberries

25g sugar

Fruit Fool

250ml whipping cream

½ teaspoon vanilla essence

25g sugar

Custard

8 egg yolks

25g sugar

1 teaspoon vanilla essence

½ pint milk

Method

Place the strawberries (keeping a few back for decoration) into a pan with the sugar and bring to the boil, allow to simmer, cool down and blend with a hand blender. Pass through a sieve to remove strawberry seeds and refrigerate.

To make the custard separate the egg yolks from the whites (the egg whites can be used for other recipes such as meringues or clarifying consommé). Combine the egg yolks, sugar and vanilla together. Place the milk into a pan and bring to the boil. Once the milk has boiled remove from the heat and whisk into the egg, sugar and vanilla mixture. Strain the mixture back into the pan to ensure there is no egg shell etc, place back on the heat, stirring continuously for 2 minutes (do not allow to boil as it may curdle and resemble scrambled egg). Once the custard has thickened without boiling and coats the back of your spoon with a thick consistency, transfer to a bowl and chill.

When all the ingredients are cold, combine two thirds of the strawberry puree with the custard, whip the cream, sugar and vanilla to a stiff peak and fold into the puree and custard mixture.

To present your fruit fool, pour the remaining fruit puree around the inside edge of a tall wine glass, chop a few remaining strawberries and place at the bottom of the glass and using a spoon or piping bag fill the glass two thirds full with the fruit fool mixture. Refrigerate for one hour and for service decorate with fresh strawberries.

For more information about Nigel Brown and his cookery courses in North Lincolnshire visit www.nigelbrownchef.co.uk