tag:cookeryschool.blog.co.uk,2013-05-22:/All the latest news, gossip and recipes from Nigel Brown's Cookery Academy. Events, cookery courses and demonstrations will all be featured here on this blog first so for breaking news keep checking back regularly.MokoFeed2013-05-22T11:01:00+02:00tag:cookeryschool.blog.co.uk,2012-11-28:/2012/11/28/fish-and-shellfish-extravaganza-one-day-cookery-course-9020357/LisaBrkr2012-11-28T17:02:29+01:002012-11-28T22:50:23+01:00 <p>Join top chef Nigel Brown in his own cookery school kitchen to experience the Fish and Shellfish Extravaganza.</p> <p><a href="http://www.nigelbrownchef.co.uk" title="Fish and Shellfish Cookery Course"><img src="http://data6.blog.de/media/580/4823580_3482608895_m.jpeg" alt="Fish and Shellfish Cookery Course"></a></p> <p>This class is for seafood lovers everywhere and covers dressing fresh crabs, filleting round and flat fish, preparing fish stocks and classic fish based sauces, preparing your own lobster plus lots lots more.</p> <p>Your landing net will be full with this course!</p> <p>This is a one day course which starts at 10.00am and finishes approximately 3.30pm. All ingredients, a recipe booklet, the loan of an academy apron, lunch and refreshments throughout the day are included. We will also provide you with suitable containers to take home your work to share.</p> <p><a href="http://www.nigelbrownchef.co.uk" title="Cookery School Lincolnshire"><img src="http://data6.blog.de/media/255/4732255_412f1dfb14_m.jpeg" alt="Cookery School Lincolnshire"></a></p> <p>Fish and Shellfish Extravaganza<br> One Day Cookery Course<br> £175</p> <p>The Nigel Brown Cookery Academy<br> The Ropewalk<br> Barton upon Humber<br> North Lincolnshire<br> DN18 5JT<br> 01469 530044<br> <a href="mailto:info@nigelbrownchef.co.uk">info@nigelbrownchef.co.uk</a><br> <a href="http://www.nigelbrownchef.co.uk/pagescat_11_11/Fish_and_Shellfish_Extravaganza">www.nigelbrownchef.co.uk</a></p> <p> <small> <a href="http://cookeryschool.blog.co.uk/2012/11/28/fish-and-shellfish-extravaganza-one-day-cookery-course-9020357/#comments">Comments</a> </small> </p> tag:cookeryschool.blog.co.uk,2012-11-27:/2012/11/27/top-tips-for-cooking-your-christmas-dinner-15253393/LisaBrkr2012-11-27T16:45:25+01:002012-11-27T16:45:25+01:00 <p>If the thought of creating a culinary festive feast on Christmas Day sends you running for the sherry then sit back and read Nigel's top tips for the 'big day'. </p> <p><a href="http://www.nigelbrownchef.co.uk/pagescat_11_18/A_Taste_of_Christmas" title="Christmas Turkey"><img src="http://data8.blog.de/media/880/6752880_13072c1a88_m.jpeg" alt="Christmas Turkey"></a></p> <p>When cooking the Christmas dinner, remember that this is something special that you are doing for the people in your life that you care about, so don’t try to over complicate the menu.</p> <p>Know how many people are coming. You don't want to over or under prepare so always double check. </p> <p>Make sure you have enough kitchenware. There is nothing worse than starting to cook your Christmas dinner and finding out that you don't have enough serving dishes, bowls or pans. You don't want to have a dish half made with nowhere to put it, just take a quick inventory before you do anything else.</p> <p>Prepare some things in advance. When it comes to cooking Christmas dinner, not everything needs to be made on the day that it is served. Do whatever you can in advance. For example, if you need to cut up onion and celery for the stuffing, do it the day before so you aren't worrying about something like that in the middle of everything else.</p> <p>Time the meal and work backwards when it comes to preparations. If you want to have most things done at the same time, think about how long they are going to cook and come up with a time that you need to get started. This should also help you prioritise each of the dishes so you know which ones need to go in the oven first.</p> <p>Combine dishes in the oven at the same time. While things may take a little longer to cook, when you share the oven space things are more likely to get done at the same time and you are giving yourself some extra counter space.</p> <p>If possible, take the easy route. When it comes to cooking Christmas dinner you have to pick and choose what is important to you, what dishes need to be “authentic” and which ones can you cut some corners on. </p> <p>Get some help. People always offer to help, so take advantage of their offer. If you are cooking Christmas dinner alone, there is a good chance that an extra pair of hands could be very helpful and give you a chance to get more done.</p> <p>If someone offers to bring something, let them. When you are cooking Christmas dinner, it helps to have one to two things that you know someone else is going to take care of, “work smart not hard” that’s what I say! </p> <p>You don't always have to be traditional. Just because other people have turkey and Brussels sprouts on Christmas day that doesn't mean that you have to. If there is a dish that you are really good at making and one that you know you are not going to have a tough time with making, make the one that you are good at. It will make you feel comfortable and confident while cooking Christmas dinner.</p> <p>Thaw the turkey. You can't imagine the number of people that still wait until Christmas Day to take the turkey out of the freezer. Depending on the size of the bird, it can take up to a couple of days to thaw it the right way, that’s at the bottom of your fridge in a deep dish or tray and out of its wrappings.</p> <p>If you take these few tips for cooking your Christmas dinner you’ll be sure to have a stress free kitchen and your family and friends will be more than happy with your culinary festive feast!</p> <p>There's always lots of hints and tips on our <a href="http://www.facebook.com/NigelBrownCookeryAcademy">Facebook page</a> along with some great recipes and if you'd like a more 'hands-on' approach to learning some new techniques in the kitchen then why not join us for a cookery course at The Academy, we'd love to see you.</p> <p><a href="http://www.nigelbrownchef.co.uk">The Nigel Brown Cookery Academy</a></p> <p> <small> <a href="http://cookeryschool.blog.co.uk/2012/11/27/top-tips-for-cooking-your-christmas-dinner-15253393/#comments">Comments</a> </small> </p> tag:cookeryschool.blog.co.uk,2012-08-28:/2012/08/29/coffee-and-walnut-cake-recipe-14619837/LisaBrkr2012-08-29T00:02:53+02:002012-08-29T00:02:53+02:00 <p>This classic cake is rumoured to be a favourite of the Queen. Enjoy for elevenses, afternoon tea, or any time when only a good slab of cake will do. We have even been known to have a slice for breakfast (well, it does have coffee in it).</p> <p><a href="http://www.nigelbrownchef.co.uk" title="Coffee and walnut cake"><img src="http://data6.blog.de/media/106/6573106_84f8e06b74_m.jpeg" alt="Coffee and walnut cake"></a></p> <p>Ingredients</p> <p>125g unsalted butter<br> 125g caster sugar<br> 2 medium eggs<br> 125g S/R flour<br> 1 tsp baking powder<br> 2 tbsp instant coffee, dissolved in 75ml water<br> 50g broken walnut halves (optional)</p> <p>For the coffee icing:<br> 200g unsalted butter<br> 300g icing sugar<br> 2-3 tspn Camp coffee</p> <p>Method</p> <p>Heat the oven to 170C/fan 150C/fan 3 and Line a 18cm cake tin.<br> Beat the butter and sugar together then beat in the eggs, flour and baking powder and finally the coffee mixture<br> Stir the walnuts into the cake mixture.<br> Spoon the cake mixture into the tin, level the top and bake for 40 minutes or until a skewer comes out cleanly. Cool.<br> To make the icing, beat the butter until soft and then beat in the icing sugar followed by the camp coffee, stop when you have a depth of colour and coffee flavour that you like.<br> Cut the cake into slices horizontally and then sandwich the layers together with some of the icing. Ice the top of the cake with the rest of the icing, decorate with more walnuts and serve.</p> <p>This recipe is from The Nigel Brown Cookery Academy. For more information about cookery school or courses click <a href="http://www.nigelbrownchef.co.uk">here</a> </p> <p> <small> <a href="http://cookeryschool.blog.co.uk/2012/08/29/coffee-and-walnut-cake-recipe-14619837/#comments">Comments</a> </small> </p> tag:cookeryschool.blog.co.uk,2012-08-28:/2012/08/28/sticky-pork-spare-ribs-14619624/LisaBrkr2012-08-28T23:31:34+02:002012-08-28T23:31:34+02:00 <p>Say hello to the weekend with a recipe that screams to be shared...</p> <p><a href="http://www.nigelbrownchef.co.uk" title="Sticky Pork Spare Ribs"><img src="http://data6.blog.de/media/054/6573054_8bc1bc87bc_m.jpeg" alt="Sticky Pork Spare Ribs"></a></p> <p>Ingredients</p> <p>3 racks of pork spare ribs</p> <p>For the glaze</p> <p>4 cloves garlic, crushed<br> 1 tbsp Tabasco<br> 3 cm ginger, peeled and finely chopped<br> 10 tbsp maple syrup<br> 7 tbsp clear honey<br> 3 tbsp balsamic glaze<br> 2 tbsp Dijon mustard<br> 1 tbsp Worcestershire sauce<br> 4 tbsp soy sauce<br> Method</p> <p>1. Mix all the glaze ingredients together. If you have time, pour two-thirds of the liquid over the ribs, rubbing it in well, and leave them to marinate overnight. If not, preheat the oven to 180C/Gas 4.</p> <p>2. Line two or three big roasting tins with foil and paint the ribs on both sides with the glaze, keeping back about a third to add during cooking.</p> <p>3. Arrange the racks meat-side up in the tins, making sure they don’t touch. Roast for 30 minutes then reduce the heat to 140C/Gas 1 and cook the ribs for another 1 ½ hours, basting with glaze from time to time.</p> <p>4. Add the last bit of glaze 20 minutes before the end of the cooking time. Cut into individual ribs and serve.</p> <p>This recipe is from the Nigel Brown Cookery Academy. For more information about cookery school or classes click <a href="http://www.nigelbrownchef.co.uk">here</a></p> <p> <small> <a href="http://cookeryschool.blog.co.uk/2012/08/28/sticky-pork-spare-ribs-14619624/#comments">Comments</a> </small> </p> tag:cookeryschool.blog.co.uk,2012-04-19:/2012/04/19/chocolate-tart-13543455/LisaBrkr2012-04-19T16:29:00+02:002012-04-19T16:29:00+02:00 <p>One of the best bits about making chocolate tart is that not only can you prepare it hours before your guests arrive (so that's one less thing to stress about) it also looks pretty darn impressive.</p> <p> Oh and this one tastes pretty special too!</p> <p> <a href="http://www.nigelbrownchef.co.uk" title="Chocolate Tart"><img src="http://data7.blog.de/media/758/6318758_67594855aa_m.jpeg" alt="Chocolate Tart"></a></p> <p><strong>Ingredients</strong></p> <p>For the shortcrust:</p> <p>225g plain flour, plus extra for dusting</p> <p>75g icing sugar</p> <p>Pinch of salt</p> <p>150g butter</p> <p>1 free-range egg yolk</p> <p>1 free-range egg</p> <p>For the filling:</p> <p>450ml single cream</p> <p>600g milk chocolate</p> <p>150ml whole milk</p> <p>3 free-range eggs</p> <p><strong>Method</strong></p> <p>1 For the shortcrust, mix together the flour and sugar, then rub together the flour, sugar, salt and butter until the mixture resembles breadcrumbs. Then beat together the egg yolk and whole egg and slowly add these, mixing until the pastry forms a ball. Wrap the dough and chill for at least half an hour.</p> <p>2 Preheat the oven at 160°C/Gas 3.</p> <p>3 Roll out the pastry on a lightly floured surface to 2mm thickness. Use to line a 28cm/4cm tart ring placed on a baking sheet. Rest the lined tart ring in the fridge for 20 mins.</p> <p>4 Line the filled tart ring with greaseproof paper and fill with baking beans to keep the dough from losing its shape, and bake blind for about 20 mins. Remove the greaseproof paper and baking beans and return to the oven for 5 to 8 mins or until the shortcrust is starting to turn golden.</p> <p>5 Turn the oven down to 140°C/Gas 1.</p> <p>6 For the filling, bring the cream and milk to the boil and pour over the chocolate and stir until chocolate and cream are mixed. Allow to cool for 5 mins. Beat the eggs then add to the chocolate and mix well.</p> <p>7 Fill the shortcrust with the chocolate filling. Carefully place in the middle of the oven and bake for 30 to 40 mins. or until the filling appears set but with a slight wobble.</p> <p>8 Allow to cool to room temperature before serving.</p> <p>Nigel holds exclusive classes in his own cookery school kitchen. For more information log on to <a href="http://www.nigelbrownchef.co.uk">www.nigelbrownchef.co.uk</a> </p> <p> <small> <a href="http://cookeryschool.blog.co.uk/2012/04/19/chocolate-tart-13543455/#comments">Comments</a> </small> </p> tag:cookeryschool.blog.co.uk,2012-04-16:/2012/04/16/lemon-souffle-recipe-by-nigel-brown-13519668/LisaBrkr2012-04-16T16:29:12+02:002012-04-16T16:29:12+02:00 <p>Scared of soufflés? Fear they're too fiddly to be worth the trouble? Well, stop worrying!</p> <p><a href="http://www.nigelbrownchef.co.uk" title="Lemon Souffle"><img src="http://data7.blog.de/media/866/6312866_d65eef7221_m.jpeg" alt="Lemon Souffle"></a></p> <p>This recipe proves the classic pud is simpler than you think (just don't tell your friends and enjoy all those envious looks when you serve up this elegant dessert).</p> <p>What are you waiting for? </p> <p><strong>Ingredients</strong></p> <p>2 gelatine sheets<br> 2 lemons<br> 4 eggs<br> 225g caster sugar<br> 300ml whipping cream<br> 300ml double cream</p> <p><strong>Method</strong></p> <p>1. Prepare a soufflé dish (or individual dishes or glasses) by tying a wide strip of oiled greaseproof paper around the outside top edge with string so that it extends about 1-1 1/2 inches above the top of the dish.</p> <p>2. Soak the gelatine in cold water. Lightly grate the zest of the lemons and squeeze the juice into a bowl.</p> <p>3. Add the zest, egg yolks, sugar and whisk over a pan of hot water until the mixture thickens and turns a very light colour.</p> <p>4. Dissolve the gelatine in a few drops of water over heat; mix in to the lemon mixture and remove from heat.</p> <p>5. Lightly whisk cream until 3/4 stiff. Stiffly beat egg whites. Stir the lemon mixture frequently until almost on setting point. Gently fold in the cream and repeat with the egg whites.</p> <p>6. Pour into the prepared dish/glasses so that the mixture comes above the level of the dish and into the paper collar; chill in the fridge to set.</p> <p>7. When ready to serve, remove the paper collars and decorate the sides with green chopped almonds or pistachios.</p> <p>Nigel holds exclusive classes in his own cookery school kitchen. For more information log on to <a href="http://www.nigebrownchef.co.uk">www.nigelbrownchef.co.uk</a> </p> <p> <small> <a href="http://cookeryschool.blog.co.uk/2012/04/16/lemon-souffle-recipe-by-nigel-brown-13519668/#comments">Comments</a> </small> </p> tag:cookeryschool.blog.co.uk,2012-03-19:/2012/03/19/chocolate-millionaires-slice-recipe-13217487/LisaBrkr2012-03-19T20:29:51+01:002012-03-19T20:29:51+01:00 <p>With its buttery base, gooey caramel and snappy chocolate top, Millionaire’s Shortbread is a forgotten childhood favourite for many of us. Here, our resident chef Nigel Brown reveals how to get it just right when making it at home.</p> <p><a href="http://www.nigelbrownchef.co.uk" title="Chocolate Millionaires Slice"><img src="http://data7.blog.de/media/758/6255758_4db7531afd_m.jpeg" alt="Chocolate Millionaires Slice"></a></p> <p> <strong>Ingredients</strong></p> <p>For the base<br> 225g butter shortbread cookies<br> 50g butter, melted</p> <p>For the filling<br> 150g butter<br> 150g soft brown sugar<br> 400g carnation condensed milk</p> <p>For the topping<br> 115g dark chocolate, melted<br> Icing sugar for dusting</p> <p><strong>Method</strong></p> <p>1 Grease a square baking tin (8”), and line with baking paper.</p> <p>2 To make the base, process the biscuits until they are like crumbs then stir in the melted butter. Spoon this mixture into the tin and, very lightly, press to make an even layer. Chill for 20 minutes.</p> <p>3 Place the butter and the sugar in a non stick saucepan over a low heat, stirring until the butter melts and the sugar dissolves. Add the condensed milk and bring gently to the boil, stirring continuously to make a golden caramel. Spoon the caramel over the crumb base, to cover. Leave to chill for 20 minutes.</p> <p>4 Melt the chocolate. Pour the dark chocolate over the caramel, spreading it out to the edges. Chill to set. When the chocolate has hardened dust with icing sugar.</p> <p>5 Cut into slices with a hot knife and serve.</p> <p>Nigel holds exclusive classes in his own cookery school kitchen. For more information log on to <a href="http://www.nigelbrownchef.co.uk">www.nigelbrownchef.co.uk</a> </p> <p> <small> <a href="http://cookeryschool.blog.co.uk/2012/03/19/chocolate-millionaires-slice-recipe-13217487/#comments">Comments</a> </small> </p> tag:cookeryschool.blog.co.uk,2012-03-13:/2012/03/13/recipe-for-game-terrine-13172690/LisaBrkr2012-03-13T19:51:58+01:002012-03-13T19:51:58+01:00 <p>Serve up this little delight, and your friends will think you're a star in the kitchen. Just don't let on they're a cinch to make...</p> <p><a href="http://www.nigelbrownchef.co.uk" title="Game Terrine by Nigel Brown"><img src="http://data7.blog.de/media/029/6244029_a0659e6c35_m.jpeg" alt="Game Terrine by Nigel Brown"></p> <p>Whether you want a versatile starter or simple lunch, this little beauty can be made in advance. So when your company arrives, all you need do is relax.</p> <p><strong>Ingredients:</strong></p> <p>150g Venison steak<br> 150g Rabbit, cut into<br> 1cm strips<br> 150g Pheasant breast fillets, cut into 1cm strips<br> 250g Rindless, dry-cure, streaky bacon or pancetta<br> 2 tbsp Finely chopped sage<br> 6 Juniper berries, crushed<br> 200g Sausage meat<br> You may like to add pistachio nuts, toasted pine kernals, sundried tomatoes or even a few fresh cranberries while you layer the ingredients</p> <p><strong>Method:</strong></p> <p>1. Preheat the oven to 170°C</p> <p>2. Stretch the bacon rashers with the back of a knife; Line the terrine with them, leaving a little overhang.</p> <p>3. For the forcemeat, put the sage and crushed juniper berries in with the sausage meat and bind together, season well and spread some of this in the terrine and press in a few strips of game. Cover with more forcemeat and continue to layer, finishing with forcemeat.</p> <p>4. Fold over the overhanging strips of bacon. Cover with foil. Place in a roasting tin and half fill with boiling water. Cook for 1 hr 45 minutes or until the juices run clear.</p> <p>5. Remove from the oven and place a heavy object on top of the foil; leave for 2 hours. Remove the heavy object and place the terrine in the fridge for 2 hours. Once cool, cut into slices.</p> <p><strong>Serving suggestion: </strong>Serve with Cranberry Cumberland Sauce.</p> <p><a href="http://www.nigelbrownchef.co.uk">www.nigelbrownchef.co.uk</a></a> </p> <p> <small> <a href="http://cookeryschool.blog.co.uk/2012/03/13/recipe-for-game-terrine-13172690/#comments">Comments</a> </small> </p> tag:cookeryschool.blog.co.uk,2012-02-27:/2012/02/27/pan-fried-paupiette-of-plaice-with-fennel-and-mushroom-sauce-recipe-12942283/LisaBrkr2012-02-27T16:33:48+01:002012-02-27T16:33:48+01:00 <p>With the promise of spring in the air (anyone else seen those daffodils pushing their way up?) it's time to start finding ways for fish to feature in your dinner plans.</p> <p><a href="http://www.nigelbrownchef.co.uk" title="Plaice"><img src="http://data5.blog.de/media/849/3162849_98de61d494_m.jpg" alt="Plaice"></a></p> <p>This delish dish won't take forever to make but does look like you've been slaving over the stove for hours. We won't tell anyone if you don't...</p> <p>Serves 4</p> <p><strong>Ingredients<br> </strong><br> 4 plaice fillets skinned<br> 150g basmati rice<br> 4 closed cap mushrooms<br> ½ fresh fennel bulb<br> 150ml double cream<br> 400ml fish stock<br> 25g unsalted butter<br> 50mls Pernod</p> <p><strong>Method</strong></p> <p>Rinse the rice under cold running water to remove excess starch. Place into a pan of boiling fish stock and simmer for 12 minutes.</p> <p>In a separate pan add the butter then add the sliced mushrooms and the fennel. Cook with the lid on for 1 minute. Remove the lid. Add the Pernod and burn off the alcohol. Add 400ml fish stock and 150ml double cream.</p> <p>Cut the plaice fillet in half lengthways, season and roll up from tail to head end. Secure with a wooden skewer.</p> <p>Place the paupiette of plaice into the sauce and cook for a further 2/3 minutes with the lid on.</p> <p>Season to taste and serve on a timbale of rice.</p> <p>Serving suggestion:<br> Serve with a medley of steamed fine green beans, baby corn and sliced red peppers</p> <p><a href="http://www.nigelbrownchef.co.uk">www.nigelbrownchef.co.uk</a> </p> <p> <small> <a href="http://cookeryschool.blog.co.uk/2012/02/27/pan-fried-paupiette-of-plaice-with-fennel-and-mushroom-sauce-recipe-12942283/#comments">Comments</a> </small> </p> tag:cookeryschool.blog.co.uk,2012-02-09:/2012/02/09/vanilla-pannacotta-with-raspberry-coulis-12727199/LisaBrkr2012-02-09T19:57:03+01:002012-02-09T19:57:03+01:00 <p>This quintessential Italian dessert is always a crowd-pleaser. Smooth and delicious, it is very easy to mix together and it best made the day before - so is perfect for stress-free entertaining.</p> <p><a href="http://www.nigelbrownchef.co.uk" title="Vanilla Pannacotta with Raspberry Coulis"><img src="http://data7.blog.de/media/663/6175663_18ca7a04dd_m.jpeg" alt="Vanilla Pannacotta with Raspberry Coulis"></a></p> <p>Top with whatever you can find: berries, chocolate... both! This wonderful pudding can be as simple or decadent as you like.</p> <p><strong>Ingredients</strong></p> <p>Base your recipe on the following:<br> For every 100mls of double cream allow 1 sheet of leaf gelatine, 3 drops of vanilla essence and a ¼ teaspoon of castor sugar.</p> <p><strong>Method</strong></p> <p>Soften the leaf gelatine in a bowl of cold water and warm the cream sugar and vanilla in a pan to a steaming stage, when the gelatine is softened dissolve it into the warm cream mixture and fill your dish to the brim and chill.</p> <p>To serve, place the dish in a little hot water and run a knife around the inside of the dish to remove the pannacotta, set on the service plate.</p> <p><strong>Raspberry Coulis Recipe</strong></p> <p>250g washed Raspberries<br> 100g icing sugar</p> <p>Place both ingredients into a thick bottom pan. Gently heat to boil. Once the Raspberries 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. </p> <p>For additional flavour you may wish to add a liqueur of your choice such as Raspberry liqueur.</p> <p><a href="http://www.nigelbrownchef.co.uk">www.nigelbrownchef.co.uk</a></p> <p> <small> <a href="http://cookeryschool.blog.co.uk/2012/02/09/vanilla-pannacotta-with-raspberry-coulis-12727199/#comments">Comments</a> </small> </p> tag:cookeryschool.blog.co.uk,2012-01-31:/2012/01/31/sauteed-goats-cheese-chestnut-mushroom-and-leek-salad-12589186/LisaBrkr2012-01-31T19:39:04+01:002012-01-31T19:39:04+01:00 <p>This fast but fabulous salad will be a treat for the vegetarians AND the carnivores in your life.</p> <p><a href="http://www.nigelbrownchef.co.uk" title="Goats Cheese Salad"><img src="http://data7.blog.de/media/680/6157680_ae6d7c3b12_m.jpeg" alt="Goats Cheese Salad"></a></p> <p>Plus it's the perfect way to use up those pickled walnuts which have probably been languishing at the back of your larder since Christmas.<br> Time to try this at home? We think so...</p> <p><strong>Serves 4</strong></p> <p><strong>Ingredients</strong></p> <p>4 x individual mini goats cheese, sliced in two<br> 8 chestnut mushrooms, brushed and sliced<br> 4 pickled walnuts, quartered<br> 1 bunch of wild rocket, washed and dried<br> 1 medium size leek, washed thinly sliced and washed again</p> <p><strong>Method</strong></p> <p>Heat a thick bottom pan with a little rapeseed oil in it. Sauté the leeks and mushrooms until they are cooked completely.</p> <p>Place the hot leeks and mushrooms onto your hot serving plate and using the same hot pan add a little more rapeseed oil and sauté the goats cheese until crispy on one side.</p> <p>Place the cooked goats cheese on top of the hot leeks and chestnut mushrooms and serve with a little wild rocket and pickled walnuts.</p> <p>Nigel holds exclusive classes in his own cookery school kitchen. For more information log on to<a href="http://www.nigelbrownchef.co.uk"> <a href="http://www.nigelbrownchef.co.uk">www.nigelbrownchef.co.uk</a></a> </p> <p> <small> <a href="http://cookeryschool.blog.co.uk/2012/01/31/sauteed-goats-cheese-chestnut-mushroom-and-leek-salad-12589186/#comments">Comments</a> </small> </p> tag:cookeryschool.blog.co.uk,2012-01-28:/2012/01/28/rhubarb-ginger-and-apple-crumble-recipe-by-nigel-brown-12560774/LisaBrkr2012-01-28T23:24:27+01:002012-01-28T23:24:27+01:00 <p>A tangy twist to the classic Rhubarb and Apple Crumble recipe, the addition of ginger makes this dish even more warming - just perfect for a cosy night in.</p> <p><a href="http://www.nigelbrownchef.co.uk" title="Rhubarb, Ginger and Apple Crumble Recipe"><img src="http://data7.blog.de/media/923/6151923_20d45a00cc_m.jpeg" alt="Rhubarb, Ginger and Apple Crumble Recipe"></a></p> <p>Super simple and utterly yummy. Surely it's time to try this at home?</p> <p>Serves 4</p> <p>Ingredients</p> <p>For the crumble<br> 100g S/R Flour<br> 100g unsalted butter<br> 100g castor sugar<br> 100g oat flakes</p> <p>For the filling<br> 4 Rhubarb sticks, wash trimmed and diced<br> 2 Bramley apples washed peeled and diced<br> 100g ginger marmalade<br> 50g castor sugar<br> 50g unsalted butter</p> <p>Method<br> Sieve the flour and rub in the 100g of butter until a breadcrumb texture is formed, add the 100g castor sugar and 100g of oat flakes.<br> Now place all the filling ingredients in to a thick bottom pan and heat gently until the rhubarb just about starts to fall (break down)<br> Place the filling into your individual earthenware dishes and top with the crumble mixture.<br> Bake in the oven at 180°C until golden brown and serve hot with custard</p> <p>Happy Cooking<br> Nigel<br> <a href="http://www.nigelbrownchef.co.uk">www.nigelbrownchef.co.uk</a> </p> <p> <small> <a href="http://cookeryschool.blog.co.uk/2012/01/28/rhubarb-ginger-and-apple-crumble-recipe-by-nigel-brown-12560774/#comments">Comments</a> </small> </p> tag:cookeryschool.blog.co.uk,2011-09-14:/2011/09/14/demonstration-kitchens-by-nigel-brown-11845919/LisaBrkr2011-09-14T20:04:59+02:002011-12-06T22:28:10+01:00 <p>Our range of demonstration kitchens is proving to be very popular with food festivals and events around the country.</p> <p><a href="http://celebritychefcookerytheatresuk.moonfruit.com" title="Demonstration Kitchen Hire"><img src="http://data7.blog.de/media/322/5866322_d57095ad86_m.jpeg" alt="Demonstration Kitchen Hire"></a></p> <p>Top celebrity chefs nationwide have used our kitchens, ranging in size from our portable and versatile Mini up to our top of the range Bentley, all commenting on the amazing amount of workspace and easy to use accessible equipment. </p> <p><a href="http://celebritychefcookerytheatresuk.moonfruit.com" title="Nigel Brown"><img src="http://data7.blog.de/media/908/6057908_62b3f4b0b5_m.jpeg" alt="Nigel Brown"></a></p> <p><a href="http://www.nigelbrownchef.co.uk" title="Richard Bertinet"><img src="http://data7.blog.de/media/663/5866663_51ae2d604d_m.jpeg" alt="Richard Bertinet"></a></p> <p>From village halls to premier league football stadiums, we have the perfect kitchen solution at an affordable cost. Whatever or wherever your location is, count us in.</p> <p><a href="http://celebritychefcookerytheatresuk.moonfruit.com" title="Aiden Byrne"><img src="http://data7.blog.de/media/514/5866514_4816c5ff26_m.jpeg" alt="Aiden Byrne"></a></p> <p>Delivered, installed and collected, manned or unmanned, the choice is yours.</p> <p><a href="http://celebritychefcookerytheatresuk.moonfruit.com" title="Eadie Manson"><img src="http://data7.blog.de/media/792/6057792_01ceb9b120_m.jpeg" alt="Eadie Manson"></a></p> <p><a href="http://celebritychefcookerytheatresuk.moonfruit.com" title="Indulgence Show 2011"><img src="http://data7.blog.de/media/793/6057793_03e697851e_m.jpeg" alt="Indulgence Show 2011"></a></p> <p>Our kitchens are 'Designed by a demonstration chef FOR demonstration chefs".</p> <p><a href="http://celebritychefcookerytheatresuk.moonfruit.com" title="Simon Rimmer"><img src="http://data7.blog.de/media/516/5866516_1c2e5a960e_m.jpeg" alt="Simon Rimmer"></a></p> <p>We can even provide you with a Compere or Demonstration Chef, just in case you have a chef not turn up - it happens!</p> <p><a href="http://celebritychefcookerytheatresuk.moonfruit.com" title="James Martin"><img src="http://data7.blog.de/media/926/6057926_c093651747_s.jpeg" alt="James Martin"></a></p> <p><a href="http://celebritychefcookerytheatresuk.moonfruit.com" title="Stefan Gates"><img src="http://data7.blog.de/media/517/5866517_5e081a6b8a_m.jpeg" alt="Stefan Gates"></a></p> <p>2012 is fast approaching and the festival planning is already under way. Venues being booked, fabulous food and drink producers are booking their spaces and event organisers are looking for their inspiring and entertaining celebrity chefs and cookery theatres for a fantastic showcase of all that's great in food and drink. </p> <p><a href="http://www.blog.co.uk/media/photo/john_torode/5866518" title="John Torode"><img src="http://data7.blog.de/media/518/5866518_9250f04b93_s.jpeg" alt="John Torode"></a></p> <p>Look no further, the search ends here for your chefs and cookery theatre hire. Click<a href="http://celebritychefcookerytheatresuk.moonfruit.com/"> here</a> for more information </p> <p><a href="http://www.nigelbrownchef.co.uk">www.nigelbrownchef.co.uk</a></p> <p> <small> <a href="http://cookeryschool.blog.co.uk/2011/09/14/demonstration-kitchens-by-nigel-brown-11845919/#comments">Comments</a> </small> </p> tag:cookeryschool.blog.co.uk,2011-05-13:/2011/05/13/edible-flowers-and-micro-herbs-11148554/LisaBrkr2011-05-13T23:30:25+02:002011-05-13T23:51:44+02:00 <p class="center">RIP to the “LTC”<br> Chef & Food Features Editor – Nigel Brown</p> <p>The days of the LTC - lettuce, tomato and cucumber garnish - fell by the wayside long ago to the point I think we could almost class it as an iconic statement of the mid 70’s and early 80’s era. It’s now just a distant memory of the days spent garnishing a prawn cocktail or a steak during my basic catering training days in the skyscraping tower know to all as Hull College. RIP to the “LTC”.</p> <p><a href="http://www.nigelbrownchef.co.uk" title="Edible Flowers"><img src="http://data6.blog.de/media/703/5569703_a31316f5ba_m.jpeg" alt="Edible Flowers"></a></p> <p>After falling out of favour for many years, cooking and garnishing with flowers is back in and on trend once again. Flower cookery can be traced back to Roman times, and to the Chinese, Middle Eastern and Indian cultures. Edible flowers were especially popular in the Victorian era during Queen Victoria's reign.</p> <p>I’ve been using edible flowers and micro herbs for some time now so I feel it’s my responsibility to enlighten you all into a little knowledge on the different varieties of edible flowers and micro herbs.</p> <p>The secret to success when using edible flowers is to keep the dish simple, don’t add too many other flavours that will over-power the delicate taste of the flower.</p> <p>To all you “budding chefs and cooks”, edible flowers and micro herbs are trending now, so jump on the band wagon and take your gardening and cooking skills to a new level; this nearly lost art is back to stay.</p> <p>Here are some of the more popular edible flowers and micro herbs for you to clue up on to impress your dinner party guests with and why not try this little passion fruit soufflé recipe too, it’s a great dessert for dressing with Nasturtiums and Violas.</p> <p>Top tip – If you’re going to grow your own edible flowers make sure you remove the stamens from the centre of the flowers before serving and eating!</p> <p>Happy cooking!</p> <p><strong>Passion Fruit Soufflé</strong> </p> <p><a href="http://www.nigelbrownchef.co.uk" title="Passion Fruit Souffle"><img src="http://data6.blog.de/media/710/5569710_5d323f6bec_m.jpeg" alt="Passion Fruit Souffle"></a></p> <p><strong>Ingredients</strong></p> <p>2 egg yolks
<br> 2 x 20g castor Sugar
<br> 30 ml strained passion fruit juice
<br> 2 egg whites
<br> Salt</p> <p><strong>Method</strong></p> <p>In a bowl, cream the egg yolks with the first 20g sugar, until pale and the sugar has dissolved. Add the passion fruit juice, mix and set aside.<br> In a separate clean bowl, whisk the egg whites with a tiny pinch of salt.</p> <p>When you are ½ way to peaks forming, add ½ the remaining sugar, followed by the rest shortly after. Whisk to firm peaks but be careful not to overbeat them.</p> <p>Whisk some of the whites into the yolks then carefully fold through the remaining.</p> <p>Spoon the mixture into a buttered and sugared ramekin. Bake at 190ºC for 12 minutes.</p> <p>Serve hot from the oven with miniature vanilla ice cones decorated with edible violas and nasturtiums.</p> <p><strong>Edible Flowers</strong></p> <p>Nasturtiums<br> These rank among most common edible flowers. The blossoms have a sweet, spicy flavour similar to watercress. The leaves add a peppery tang to salads. Pickled seed pods are a great substitute for capers. </p> <p>Violets<br> These have a sweet, perfumed flavour. Related flowers, Johnny jump-ups or violas and pansies now come in colourful purples and yellows to apricot and pastel. Eat the tender leaves and flowers in salads, also use the flowers in desserts and iced drinks and they may be crystallized as well. The heart-shaped leaves are edible and tasty when cooked like spinach.</p> <p>Chive Blossoms<br> Use whenever a light onion flavour and aroma is desired. Separate the florets and enjoy the mild, onion flavour in a variety of dishes.</p> <p>Garlic Blossoms<br> The flowers can be white or pink and the stems are flat instead of round. The flavour has a garlicky zing that brings out the flavour of your favourite food. Milder than the garlic bulb. Great in salads.</p> <p><a href="http://www.nigelbrownchef.co.uk" title="Scallop with Micro Herbs"><img src="http://data6.blog.de/media/704/5569704_b3c1eb4139_m.jpeg" alt="Scallop with Micro Herbs"></a></p> <p><strong>Micro Herbs</strong></p> <p>Pea Blossoms<br> Edible garden peas bloom mostly in white but may have other pale colouring. The blossoms are slightly sweet and crunchy and they taste like peas. The shoots and vine tendrils are edible with a delicate, pea-like flavour.</p> <p>Scarlet Runner Beans<br> These have brilliant red blooms that are very tasty and can be served as a garnish for soups or in salads. The bean pods toughen as they age so make use of the young pods as well as flowers.</p> <p><a href="http://www.nigelbrownchef.co.uk">www.nigelbrownchef.co.uk</a></p> <p> <small> <a href="http://cookeryschool.blog.co.uk/2011/05/13/edible-flowers-and-micro-herbs-11148554/#comments">Comments</a> </small> </p> tag:cookeryschool.blog.co.uk,2011-02-19:/2011/02/19/meat-poultry-and-game-galore-cookery-course-10632397/LisaBrkr2011-02-19T16:17:14+01:002011-02-19T16:17:14+01:00 <p>From French trimming to preparing and butchering various cuts of meats, you will experience a whole host of savoury dishes to cook and taste.</p> <p><a href="http://www.nigelbrownchef.co.uk/pagescat_11_13/Meat,_Poultry_and_Game_Galore" title="Meat, Poultry and Game Galore Cookery Course"><img src="http://data6.blog.de/media/879/5360879_7fc2a269db_m.jpeg" alt="Meat, Poultry and Game Galore Cookery Course"></a></p> <p>This meaty course is something to really get your teeth into, we'll be covering a wide range of meat, poultry and game and show you all the techniques you need to know for preparing these dishes from the very start to the presentation including how to cook the perfect fillet steak whether your preference is rare or well done.</p> <p>Learn how to check the quality points of meat, in particular beef and lamb, find out how to portion poultry the professional way and get some helpful hints on cooking methods for fantastic results every time.</p> <p>You will also have prepared your evening meal to take home with you.</p> <p>This is a one day course which starts at 10.00am and finishes approximately 3.30pm. All ingredients, a recipe booklet, the loan of an academy apron, lunch and refreshments throughout the day are included. We will also provide you with suitable containers to take home your work to share.</p> <p>£175.00 per person<br> For course dates and online booking click <a href="http://www.nigelbrownchef.co.uk/web_16/cookery_classes">here</a></p> <p><a href="http://www.nigelbrownchef.co.uk">The Nigel Brown Cookery Academy</a> </p> <p> <small> <a href="http://cookeryschool.blog.co.uk/2011/02/19/meat-poultry-and-game-galore-cookery-course-10632397/#comments">Comments</a> </small> </p> tag:cookeryschool.blog.co.uk,2011-01-30:/2011/01/30/cookery-school-discount-code-10597528/LisaBrkr2011-01-30T21:31:44+01:002012-01-31T19:41:53+01:00 <p class="center">The Academy is having a super spring sale</p> <p><a href="http://www.nigelbrownchef.co.uk" title="Cookery School Customers "><img src="http://data6.blog.de/media/486/5351486_e1c04834b6_m.jpeg" alt="Cookery School Customers "></a></p> <p>For a fantastic 20% discount off all our one day courses in March and April, excluding Ultimate Michelin Star Magic, just enter VC20 in the discount box at checkout.<br> Only limited places available so <a href="http://www.nigelbrownchef.co.uk/web_11/cookerycourses"><strong>book online now</strong></a> to guarantee your place.</p> <p> <small> <a href="http://cookeryschool.blog.co.uk/2011/01/30/cookery-school-discount-code-10597528/#comments">Comments</a> </small> </p> tag:cookeryschool.blog.co.uk,2011-01-12:/2011/01/12/hull-truck-theatre-food-festival-27th-march-10354230/LisaBrkr2011-01-12T20:09:33+01:002011-03-11T18:11:58+01:00 <p>Following the success of the Hull Truck’s first ever Food Festival in March 2010, we are delighted to announce Nigel Brown will return for an even bigger event for 2011.</p> <p><a href="http://www.nigelbrownchef.co.uk" title="Jean Christophe Novelli"><img src="http://data6.blog.de/media/015/5270015_15d2b96c69_m.jpeg" alt="Jean Christophe Novelli"></a></p> <p>Celebrity chef Jean Christophe Novelli will be headlining the main demonstration stage on Sunday 27th March making it a ‘not to be missed’ event. The Michelin and 5AA Rosette award winning French chef will be running a series of four demonstrations during the day.</p> <p><a href="http://www.nigelbrownchef.co.uk" title="Nigel Brown Chef"><img src="http://data6.blog.de/media/173/5154173_10a9f91f43_m.jpeg" alt="Nigel Brown Chef"></a></p> <p>Once voted one of the ‘Top 100 Sexiest Men in the World’ Jean Christophe will be joined onstage by friend and local celebrity chef Nigel Brown. Nigel, who starred along with fellow Yorkshireman James Martin at last year's event, has his own cookery academy in North Lincolnshire and regularly demonstrates at top food festivals across the country. This year's demonstrations will showcase a brand new concept in cookery demonstrations making them exciting and entertaining even for the non-foodies!</p> <p><a href="http://www.hulltruck.co.uk" title="Hull Truck Logo"><img src="http://data6.blog.de/media/485/4258485_3cb8927bfc_m.png" alt="Hull Truck Logo"></a></p> <p>There are four demonstrations throughout the day and cost £20 per person per show. Tickets have just been released on sale so book early to reserve your seats. For online booking visit <a href="http://purchase.tickets.com/buy/TicketPurchase?agency=HULLTRUCK&organ_val=24177"><strong>Hull Truck Theatre Online Booking</strong></a><br> 27 Mar 2011 @ 12.30pm, 2.45pm, 5pm, 7.30pm</p> <p>In addition to the celebrity chef demonstrations, there will also be a bigger, better Food Festival Market for 2011. </p> <p>There is <strong>Free Entry</strong> all day for the market. The food festival will host local suppliers selling the very best in fresh produce and Hull Truck will also be serving freshly cooked food straight from the grill in Theatre Square.</p> <p><a href="http://www.nigelbrownchef.co.uk">www.nigelbrownchef.co.uk</a></p> <p><a title="Bookmark using any bookmark manager!" href="http://www.addthis.com/bookmark.php"><img src="http://s9.addthis.com/button1-addthis.gif" border="0" alt="AddThis Social Bookmark Button" width="125" height="16"></a></p> <p> <small> <a href="http://cookeryschool.blog.co.uk/2011/01/12/hull-truck-theatre-food-festival-27th-march-10354230/#comments">Comments</a> </small> </p> tag:cookeryschool.blog.co.uk,2011-01-12:/2011/01/12/cookery-school-late-deal-discounts-for-january-10354021/LisaBrkr2011-01-12T19:23:52+01:002011-01-12T19:23:52+01:00 <p>We have 4 fantastic One Day Courses in January at the special Late Deal price of only £125 per person saving a whopping £50 per person. Choose from Pudding and Pie, Chocolate and Sugarwork, East Meets West or our popular Saturday Cookshop. With only limited availability, <a href="http://www.nigelbrownchef.co.uk"><strong>book online now</strong></a> to reserve your place. </p> <p><a href="http://www.nigelbrownchef.co.uk" title="Lemon Meringue Pie, Nigel Brown Cookery Academy"><img src="http://data5.blog.de/media/398/3218398_c62b1bcfc2_m.jpg" alt="Lemon Meringue Pie, Nigel Brown Cookery Academy"></a></p> <p>Also on offer at only £70 is our half day Traditional Italian Pasta class saving you a massive £25. Again, there are only a few places left so be quick if you want to take advantage of this deal.</p> <p>The Nigel Brown Cookery Academy<br> Barton upon Humber<br> North Lincolnshire<br> 01469 530044<br> <a href="mailto:info@nigelbrownchef.co.uk">info@nigelbrownchef.co.uk</a><br> <a href="http://www.nigelbrownchef.co.uk">www.nigelbrownchef.co.uk</a></p> <p><a title="Bookmark using any bookmark manager!" href="http://www.addthis.com/bookmark.php"><img src="http://s9.addthis.com/button1-addthis.gif" border="0" alt="AddThis Social Bookmark Button" width="125" height="16"></a></p> <p> <small> <a href="http://cookeryschool.blog.co.uk/2011/01/12/cookery-school-late-deal-discounts-for-january-10354021/#comments">Comments</a> </small> </p> tag:cookeryschool.blog.co.uk,2011-01-06:/2011/01/06/maritime-secret-supper-club-10316296/LisaBrkr2011-01-06T21:26:07+01:002011-01-06T21:30:19+01:00 <p>Dine in style aboard the magnificent Spider T. A magical setting for all your special occasions, with our period dining room and Edwardian splendour all complemented with the finest locally sourced foods prepared by Nigel while you watch with excitement, sit back and relax, it's time for a taste of indulgence in an elegant and very exclusive setting.</p> <p><a href="http://www.nigelbrownchef.co.uk/web_19/Spider_T" title="Spider T North Lincolnshire"><img src="http://data6.blog.de/media/603/5203603_2d32bef8e2_m.jpeg" alt="Spider T North Lincolnshire"></a></p> <p>Prices start from £100 per head based on the example menu below and catering for between 10 - 12 guests. You are welcome to host a smaller more intimate party, however, the minimum charge is for 10. As the Spider T is unlicenced we are unable to provide a wine list but you are very welcome to bring your own and glassware and corkage are complimentary. Tea, coffee, orange juice and water are included. </p> <p>We have a range of menus to suit all occasions or you may like to create your own to personalise your event or theme to suit your guests. We can offer suggestions for food allergies, alternative diets or perhaps you just love baked beans with your fois gras? Just let us know exactly what you want and we'll cater to your request. Just send us your ideas and we'll customise a menu and price specifically for you.<br> As the Spider T is a living, working sailing ship, you may like to organise your event in a different location such as Grimsby, Hull, Bridlington, Scarborough or any other place suitable for mooring. We can offer lunch or afternoon tea whilst you sail (up to 12) or for the ultimate event, why not stay aboard the Spider T overnight and enjoy being captain of the ship.</p> <p>With so many options to personalise your birthday, anniversary, team building event, wedding or dinner party, you'll be spoilt for choice aboard the Spider T. </p> <p><a href="http://nigelbrownchef.co.uk" title="Creme Brulee"><img src="http://data6.blog.de/media/663/5255663_d1b31e3b2e_m.jpeg" alt="Creme Brulee"></a></p> <p>If you're having a private or corporate event and would like to impress, just let us know what kind of reception or event you have in mind, and we'll tailor our service to suit.</p> <p class="center">Ideal for small groups looking for a fantastic new and unique dining experience.<br> Due to increasing popularity and Nigel's busy diary you are advised to book early to avoid disappointment.</p> <p><strong>Spider T Exclusive Fine Dining</strong></p> <p><strong>Example Menu</strong></p> <p><strong>Soup Course</strong><br> Cream of onion<br> Lincolnshire poacher straws<br> Balsamic lavender ice cream and pesto dressing</p> <p><strong>Salad Course</strong><br> Confit of smoked chicken<br> Sauté wild mushrooms, pine nuts and beetroot shavings</p> <p><strong>Fish Course</strong><br> Fricassee of monkfish, halibut, green lip mussels<br> Lemon and parsley foam</p> <p><strong>Main Course</strong><br> Slow roast leg and loin pork<br> Pork belly crackling, caramelised apple, sorrel, apple gel and jus roti<br> Seasonal vegetables and potatoes</p> <p><strong>Dessert</strong><br> Crème Brulee with raspberries</p> <p><strong>Cheese Course</strong><br> A selection of English cheeses, crackers,<br> celery, apples & grapes</p> <p><strong>Refreshments</strong><br> Tea, coffee & petit fours</p> <p>£100.00 per cover </p> <p>For more details visit<br> <a href="http://www.nigelbrownchef.co.uk">www.nigelbrownchef.co.uk</a> or call 01469 530044<br> Media, Events, Bookings & Enquiries<br> Email: <a href="mailto:info@nigelbrownchef.co.uk">info@nigelbrownchef.co.uk</a></p> <p>For more information about Spider T visit</p> <p>Visit <a href="http://www.spidert.co.uk">www.spidert.co.uk</a> or call Mal on 01724783506<br> e-mail <a href="mailto:m.nicholson4@sky.com">m.nicholson4@sky.com</a></p> <p></p> <a class="addthis_button_compact" href="http://www.addthis.com/bookmark.php?v=250&username=lisabrkr">Share</a> <span class="addthis_separator">|</span> <a class="addthis_button_preferred_1"></a> <a class="addthis_button_preferred_2"></a> <a class="addthis_button_preferred_3"></a> <a class="addthis_button_preferred_4"></a> <p> <br> </p> <p> </p> <p> <small> <a href="http://cookeryschool.blog.co.uk/2011/01/06/maritime-secret-supper-club-10316296/#comments">Comments</a> </small> </p> tag:cookeryschool.blog.co.uk,2010-12-20:/2010/12/20/sloop-supper-club-is-a-well-kept-secret-10222980/LisaBrkr2010-12-20T13:07:33+01:002010-12-20T13:07:33+01:00 <p>A DINING experience with a difference has been launched aboard super sloop Spider T berthed at Keadby Lock.<br> On a cold December evening with thick slabs of ice still floating in the Stainforth & Keadby Canal, guests gathered for the inaugural ‘meeting’ of The Old Maritime Secret Supper Club.</p> <p><a href="http://www.nigelbrownchef.co.uk/web_19/Spider_T" title="Chef Nigel Brown at work in the galley"><img src="http://data6.blog.de/media/987/5216987_7f40594ab3_m.jpeg" alt="Chef Nigel Brown at work in the galley"></a></p> <p>Chef Nigel Brown at work in the galley.</p> <p>Renowned local chef Nigel Brown, whose Cookery Academy is based at The Ropewalk in Barton-upon-Humber, demonstrated his skills in the galley of the beautifully restored sloop which was itself launched at New Holland in 1926.</p> <p>The evening was hosted by Spider T’s owners Mal and Val Nicholson, who have lovingly restored this treasure of the national historic fleet, with Nigel Brown and Lisa Barker demonstrating and serving the delicacies prepared on the galley’s Rayburn range.</p> <p>Guests included members of the Humber Keel and Sloop Preservation Society and the Humber Yawl Club which are both dedicated to preserving traditional craft of the estuary in their traditional waters.</p> <p>With its Edwardian ambience, the Spider T’s dining room will be a ‘secret’ rendezvous for that special occasion, be it a private or corporate event, catering for up to 12 people for whom Nigel will demonstrate his cooking skills using locally sourced foods.</p> <p>For further details The Nigel Brown Cookery Academy call 01469 530044.<br> <a href="www.nigelbrownchef.co.uk">www.nigelbrownchef.co.uk</a><br> <a href="www.spidert.co.uk">www.spidert.co.uk</a></p> <p>Published: 02:05PM Dec 16th, 2010<br> By: Janet Richardson<br> <a href="http://www.towpathtalk.co.uk"><a href="http://www.towpathtalk.co.uk">http://www.towpathtalk.co.uk</a></a></p> <p> <small> <a href="http://cookeryschool.blog.co.uk/2010/12/20/sloop-supper-club-is-a-well-kept-secret-10222980/#comments">Comments</a> </small> </p> tag:cookeryschool.blog.co.uk,2010-12-14:/2010/12/14/secret-supper-club-launches-aboard-historic-spider-t-sailing-boat-10182388/LisaBrkr2010-12-14T13:55:23+01:002010-12-14T13:55:23+01:00 <p>On Wednesday 15 December the Old Maritime Secret Supper Club will be launched aboard the Spider T at Keadby Lock. From 7pm a number of specially invited guests will come onto the sumptuously renovated Humber Super Sloop to sample a variety of delicious dishes cooked by renowned chef Nigel Brown.</p> <p><a href="http://www.nigelbrownchef.co.uk/web_19/Spider_T" title="Spider T Dining"><img src="http://data6.blog.de/media/602/5203602_cd1602453f_m.jpeg" alt="Spider T Dining"></a></p> <p>The event will be the start of a new venture for Mal Nicholson, owner of the Spider T. Throughout 2011 groups will be able to become part of the ‘The Old Maritime Secret Supper Club’ by hiring the ship for their special event. </p> <p><a href="http://www.nigelbrownchef.co.uk/web_19/Spider_T" title="Spider T North Lincolnshire"><img src="http://data6.blog.de/media/603/5203603_2d32bef8e2_m.jpeg" alt="Spider T North Lincolnshire"></a></p> <p>With events running regularly. the Club will be a chance for groups to come aboard this treasure of the National Historic Fleet and have a delicious supper prepared for them. They will be able to watch as Nigel Brown cooks their meal right before their eyes in the ship’s well-equipped galley.</p> <p>For more details visit<br> <a href="http://www.nigelbrownchef.co.uk/web_19/Spider_T">www.nigelbrownchef.co.uk</a> or call 01469 530044<br> Media, Events, Bookings & Enquiries<br> Email: <a href="mailto:info@nigelbrownchef.co.uk">info@nigelbrownchef.co.uk</a></p> <p>Visit <a href="http://www.spidert.co.uk">www.spidert.co.uk</a> or call Mal on 01724783506<br> e-mail <a href="mailto:m.nicholson4@sky.com">m.nicholson4@sky.com</a></p> <p> <small> <a href="http://cookeryschool.blog.co.uk/2010/12/14/secret-supper-club-launches-aboard-historic-spider-t-sailing-boat-10182388/#comments">Comments</a> </small> </p> tag:cookeryschool.blog.co.uk,2010-12-08:/2010/12/08/cookery-demonstration-in-scunthorpe-market-10144495/LisaBrkr2010-12-08T19:50:28+01:002010-12-08T19:50:28+01:00 <p>To get you in the festive spirit and promote the fantastic selection of fresh produce from the market top chef Nigel Brown will be demonstrating Christmas cookery in the entrance to Scunthorpe Market in Library Square on Saturday 11th December.</p> <p><a href="http://www.nigelbrownchef.co.uk" title="Nigel Brown Chef"><img src="http://data6.blog.de/media/173/5154173_10a9f91f43_m.jpeg" alt="Nigel Brown Chef"></a></p> <p>Using ingredients from the market Nigel will be cooking up some tasty treats for the Christmas holidays including lots of hints and tips for preparing that extra special lunch. Nigel said "So many people get into such a pickle cooking lunch on Christmas Day but there are lots of ways to make life easier for yourself to free you from the kitchen and enjoy the festivities".</p> <p>There will be two demonstrations, the first at 11am and the second at 12.45pm. Nigel will be available after each demonstration to answer any party food questions. </p> <p><a href="http://www.nigelbrownchef.co.uk/pagescat_11_18/A_Taste_of_Christmas" title="A Taste of Christmas Cookery Course"><img src="http://data6.blog.de/media/939/4735939_2ecf79d8db_m.jpeg" alt="A Taste of Christmas Cookery Course"></a></p> <p>There are still a few places left at Nigel's Cookery Academy in Barton for his Taste of Christmas cookery course on Saturday 18th December, so if you'd like to book a place and make your very own Christmas pudding along with other stunning creations then simply book online at <a href="http://www.nigelbrownchef.co.uk/products_16_16_35/Christmas_December_Dates">www.nigelbrownchef.co.uk</a>. </p> <p></p> <a href="http://www.addthis.com/bookmark.php?v=250&username=lisabrkr" class="addthis_button_compact">Share</a><br> <span class="addthis_separator">|</span><br> <a class="addthis_button_preferred_1"></a><br> <a class="addthis_button_preferred_2"></a><br> <a class="addthis_button_preferred_3"></a><br> <a class="addthis_button_preferred_4"></a> <p>var addthis_config = {"data_track_clickback":true};<br> <br> </p> <p> <small> <a href="http://cookeryschool.blog.co.uk/2010/12/08/cookery-demonstration-in-scunthorpe-market-10144495/#comments">Comments</a> </small> </p> tag:cookeryschool.blog.co.uk,2010-12-07:/2010/12/07/britain-s-best-dish-in-the-midlands-10133980/LisaBrkr2010-12-07T15:42:25+01:002010-12-07T15:42:25+01:00 <p>ITV1’s nationwide cooking competition to find the UK’s most mouth-watering dish is targeting the Midlands in its search for Britain’s Best Dish.</p> <p>Last year saw Jonathon Davies from Leeds scoop the £10,000 first prize with a sumptuous dish of Seared Masala Spring Lamb. Amateur chefs from Norfolk and Hampshire have also triumphed in previous contests – so could 2011 be the year when someone from the Midlands step up to the plate?</p> <p>The show’s producers are hoping to attract lots of local culinary talent to compete for the £10,000 cash prize.</p> <p>We are having our local UK auditions for people to pitch their dish in January 2011. The Coventry audition will be on the 29th January 2011.</p> <p>“There’s a fantastic tradition of wonderful home cooking in the region, and we’re expecting to find some really talented cooks when we visit in January for the auditions” said series producer Rory Dalziel.</p> <p>“Whether it’s a Melton Mowbray pork pie, jugged hare or a Bakewell tart, we’re confident of a very high standard, as well as a few exciting surprises.”</p> <p>The idea of the series – to be screened on ITV1 next Spring – is to find the tastiest starter, main course and dessert cooked in the UK, with one of those courses going on to win the overall title of Britain’s Best Dish 2011, plus the £10,000 first prize.</p> <p>The production team will be coming to Coventry in January and they are asking people to come along and pitch their signature dish. The amateur cooks with the most potential will then be invited to London to take part in a live studio “cook off.”</p> <p>“We are looking for delicious homemade dishes cooked by people who have a real passion about food, as well as the strong belief that they can produce Britain’s Best Dish” said Dalziel. “There’ll be no cooking involved at this stage but we want everyone to bring either a sample of their dish, a photo of it or something else that will make it stand out.”</p> <p>What makes our food program different from others is that we are very interested in advocating regional ingredients. We would love to see amateur cooks using fresh local food in our kitchen studios in order to promote the use of good quality local produce. Regularly attracting viewing figures in excess of two million, we are expecting the fifth series to be bigger than ever, showcasing great regional produce and plenty of taste.</p> <p>Anyone who would like to be considered for the auditions should contact <a href="mailto:bestdish@itv.com">bestdish@itv.com</a> or call 09011 22 33 11.</p> <p> <small> <a href="http://cookeryschool.blog.co.uk/2010/12/07/britain-s-best-dish-in-the-midlands-10133980/#comments">Comments</a> </small> </p> tag:cookeryschool.blog.co.uk,2010-12-06:/2010/12/06/christmas-pudding-cheesecake-recipe-10124993/LisaBrkr2010-12-06T15:05:51+01:002010-12-06T15:13:24+01:00 <p>We've had such a wonderful response to Nigel's Christmas Pudding Cheesecake that he's been demonstrating at Christmas food festivals recently that we thought we'd like to share it with everyone. It's a great way to use up left over pudding or as an alternative dessert on Christmas Day. </p> <p>
<a href="http://www.nigelbrownchef.co.uk" title="Christmas Pudding Cheesecake"><img src="http://data6.blog.de/media/876/5183876_47c5fbce7c_m.jpeg" alt="Christmas Pudding Cheesecake"></a> </p> <p>Christmas Pudding Cheesecake</p> <p>Ingredients:</p> <p>200g Christmas Pudding<br> 200g full fat Cream Cheese<br> 250ml Whipping Cream<br> 2 tablespoons Elderflower Cordial<br> 1 tablespoon Brandy<br> 50g Butter<br> 200g crushed Digestive/Gingernut Biscuits<br> 8 fresh Blackberries<br> 4 fresh Strawberries<br> 8 fresh Cape Gooseberries<br> Olive Oil<br> Icing Sugar</p> <p>Method:</p> <p>Slice the Christmas Pudding to approximately 1cm thick and lightly fry in a non-stick frying pan treating it as if it were black pudding.<br> Once cooked remove from pan and place into a large bowl and allow to cool.<br> Prepare your cheesecake ring by lightly oiling with olive oil and place on a quality cake board.<br> Melt the butter in a pan and add to the crushed biscuits and mix well.<br> Place the biscuit mixture into the bottom of the flan ring but don’ t pack tightly.<br> Add the brandy and elderflower cordial to the Christmas pudding and mix together. Soften the cream cheese and add to the mixture.<br> Whip the cream to a stiff peak and fold into the mixture.<br> Place the mixture onto the biscuit base and level with a palette knife to the top of the ring.<br> Wash all the berries and cut the strawberries in half and alternate the berries around the top rim of the cheesecake. Chill for 2 hours.<br> Remove the ring and serve.</p> <p>Serving suggestion:<br> Serve with a warm cranberry topping</p> <p>Fresh Cranberry Topping</p> <p>Ingredients:</p> <p>250ml Water<br> 400g fresh Cranberries<br> 100g Icing Sugar </p> <p>Method:<br> Wash the berries and place in a pan with the water and icing sugar.<br> Bring to the boil and simmer until it becomes a shiny red syrup consistency.<br> Remove from the heat and allow to cool. </p> <p>Serving suggestion:</p> <p>Either serve cold on top of the Christmas Pudding Cheesecake or serve warm and separately with cheesecake or ice-cream.</p> <p>If you've got any questions or suggestions just let us know <a href="http://www.nigelbrownchef.co.uk">www.nigelbrownchef.co.uk</a></p> <p></p> <a href="http://www.addthis.com/bookmark.php?v=250&username=lisabrkr" class="addthis_button_compact">Share</a><br> <span class="addthis_separator">|</span><br> <a class="addthis_button_preferred_1"></a><br> <a class="addthis_button_preferred_2"></a><br> <a class="addthis_button_preferred_3"></a><br> <a class="addthis_button_preferred_4"></a> <p>var addthis_config = {"data_track_clickback":true};<br> <br> </p> <p> <small> <a href="http://cookeryschool.blog.co.uk/2010/12/06/christmas-pudding-cheesecake-recipe-10124993/#comments">Comments</a> </small> </p> tag:cookeryschool.blog.co.uk,2010-11-26:/2010/11/26/kids-cookery-class-in-north-lincolnshire-10060287/LisaBrkr2010-11-26T14:24:13+01:002010-11-28T19:47:25+01:00 <p>This is the perfect gift for budding cooks and aspiring chefs aged 11 - 15.</p> <p><a href="http://www.nigelbrownchef.co.uk/pagescat_11_31/Kids_Cookery_Course" title="Student Cookery Courses"><img src="http://data6.blog.de/media/527/4731527_d12d6532e8_m.jpeg" alt="Student Cookery Courses"></a></p> <p>Youngsters will learn the art of preparing a whole chicken for sauté encompassing essential knife skills along with the preparation of various vegetables to accompany savoury dishes.</p> <p>This course also includes a masterclass on a fantastic fish recipe, which is sure to impress their family.</p> <p>They will also learn skills in pastry making which they will then use to create a culinary masterpiece for those with a sweet tooth!</p> <p>This is a half day course which starts at 9.30am and finishes approximately 12.30pm. All ingredients, refreshments, a recipe booklet, the loan of an academy apron and suitable containers to take work home are included.</p> <p>£85.00 per child<br> For course dates and online booking click <a href="http://www.nigelbrownchef.co.uk/web_16/cookery_classes">here</a><br> <br> Why not complete your gift by adding an Academy Apron to your order for your child to keep. Our fully adjustable aprons fit all sizes and are the perfect addition to our glossy gift voucher. Click <a href="http://www.nigelbrownchef.co.uk/product_14_40/Academy_Apron">here</a> to order an apron.</p> <p><a href="http://www.nigelbrownchef.co.uk" title="Cookery School Lincolnshire"><img src="http://data6.blog.de/media/255/4732255_412f1dfb14_m.jpeg" alt="Cookery School Lincolnshire"></a></p> <p>Parents/carers are not required to stay with their child as we find most children prefer to work independently of spectators. It is expected that your child is sensible and well behaved as they will be working in an adult kitchen environment. On the day of your child's course you will be asked to leave us a contact number for the time they are with us and agree to us providing first aid, if required, should we not be able to reach you.</p> <p>If your child has any food allergies or intolerances it is essential you advise us of this in advance so that provision can be made for substitutions to ingredients.</p> <p>Nigel Brown is a qualified teacher and CRB checked. Throughout your child's class there will be at least two adults present in the kitchen at all times to ensure the safety of your child.</p> <p>For more information about the Nigel Brown Cookery Academy visit <a href="http://www.nigelbrownchef.co.uk">www.nigelbrownchef.co.uk</a></p> <p>For course dates and online booking click <a href="http://www.nigelbrownchef.co.uk/web_16/cookery_classes">here</a></p> <p><a title="Bookmark using any bookmark manager!" href="http://www.addthis.com/bookmark.php"><img src="http://s9.addthis.com/button1-addthis.gif" border="0" alt="AddThis Social Bookmark Button" width="125" height="16"></a> </p> <p> <small> <a href="http://cookeryschool.blog.co.uk/2010/11/26/kids-cookery-class-in-north-lincolnshire-10060287/#comments">Comments</a> </small> </p> tag:cookeryschool.blog.co.uk,2010-11-24:/2010/11/24/university-cookery-roadshow-with-nigel-brown-10046832/LisaBrkr2010-11-24T18:19:05+01:002010-11-24T18:19:05+01:00 <p>Following many very successful cookery demonstrations with the national Love Food Hate Waste campaign in towns and cities around the country NBC Associates are very pleased to offer a brand new roadshow specifically for universities open days, healthy wellbeing and fresher’s week.</p> <p><a href="http://www.nigelbrownchef.co.uk" title="Nigel Brown Chef"><img src="http://data6.blog.de/media/173/5154173_10a9f91f43_m.jpeg" alt="Nigel Brown Chef"></a></p> <p>Many students are unaware of basic cookery techniques or the nutritional value of the food they eat. A good diet can drastically improve mood, immune system and alertness which are essential for students taking their first step in independent living.</p> <p>The aim of the roadshow is to promote healthy alternatives to high fat takeaway food and ready meals. Top hints and tips are also included throughout the demonstrations on the importance of food hygiene and storage.</p> <p>Using a fully functioning mobile kitchen top chef Nigel Brown will deliver entertaining quick fire cookery demonstrations to existing students and new applicants with the emphasis on easy recipes that can be made in minutes on a student budget.</p> <p>With two children currently at university Nigel has experienced first hand the problems students face with a lack of cash, time and basic culinary knowledge. However, armed with some kitchen confidence and a few trade secrets even the most diehard junk foodie can prepare a balanced meal based on their favourite food and parents can be reassured that their child is able to navigate the kitchen alone.</p> <p>University Cookery Roadshows are attractively priced and are fully inclusive of Nigel Brown, mobile kitchen, pa system, lighting, tv screen, ingredients and travel. For more information about Nigel visit <a href="http://www.nigelbrownchef.co.uk/pagescat_7_24/Demonstration_Chef">www.nigelbrownchef.co.uk</a></p> <p>To book a University Cookery Roadshow for your open day or wellbeing week simply email your preferred date and a contact name and number for us to confirm availability. Demand for fresher’s week is expected to be high so early booking is advisable to secure a date.</p> <p>If you would like any additional information please don’t hesitate to ask.</p> <p> <small> <a href="http://cookeryschool.blog.co.uk/2010/11/24/university-cookery-roadshow-with-nigel-brown-10046832/#comments">Comments</a> </small> </p> tag:cookeryschool.blog.co.uk,2010-11-16:/2010/11/16/christmas-dinner-can-be-stress-free-as-long-as-you-start-cooking-now-9983605/LisaBrkr2010-11-16T13:19:39+01:002010-11-16T13:19:39+01:00 <p>The Daily Mail Weekend magazine (13th November 2010) featured The Nigel Brown Cookery Academy as part of their feature on stress free Christmas cooking.</p> <p><a href="http://www.nigelbrownchef.co.uk/pagescat_11_18/A_Taste_of_Christmas" title="A Taste of Christmas Cookery Course"><img src="http://data6.blog.de/media/939/4735939_2ecf79d8db_m.jpeg" alt="A Taste of Christmas Cookery Course"></a></p> <p>Christmas dinner CAN be stress-free... as long as you start cooking NOW!<br> By LYDIA SLATER</p> <p>If you want to cook the perfect turkey with all the trimmings, there's one vital ingredient - preparing everything in advance. LYDIA SLATER explains how...</p> <p>Christmas dinner and all the trimmings can be more of an ordeal than a celebration for the cook. The first time I attempted to make it, I was so exhausted by the time I'd finally served the food that I actually fell asleep at the table. </p> <p>SECRETS TO A STRESS-FREE CHRISTMAS DINNER</p> <p>TURKEY<br> Make sure it's thoroughly defrosted. Preheat oven to 190°C/gas 5. Season the bird, then stuff the cavity with 1 lemon, quartered, 3 bay leaves and one onion, quartered.<br> Rub a handful of butter under the skin, then roast according to the packet instructions. If necessary, the turkey will stay hot for up to 1 hour in a warm place, covered with buttered foil and a tea towel. </p> <p>ROAST POTATOES<br> Par-boil your potatoes for 10 minutes, drain well, and shake to roughen the edges. Cool thoroughly. Now they can be frozen (if made weeks ahead) or put in the fridge under a cloth.<br> When the turkey comes out of the oven, put a pan of goose fat in and turn up the heat for five minutes. Spoon the potatoes into the preheated tray, season well with salt and turn to coat. Roast till golden brown. </p> <p>PARSNIPS AND CARROTS<br> The day before, peel and slice 500g (1lb 2oz) carrots and 500g (1lb 2oz) parsnips, then blanch in boiling water. Drop into chilled water, then drain and dry, and refrigerate under clingfilm.<br> In the morning, whisk together 2tbsp olive oil, 4tbsp honey and 2tbsp wholegrain mustard and mix with the veg. Place on a preheated tray, season well and roast for 30 minutes until tender. Serves 8. </p> <p>BREAD SAUCE<br> Make this up to a week in advance and refrigerate, or freeze for up to three months. Heat a finely chopped onion and ground cloves with 2 bay leaves, 600ml (1pt) milk and 50g (1¾oz) butter.<br> Simmer gently for 20 minutes, then remove from heat and leave to infuse. Stir in 200g (7oz) breadcrumbs, add nutmeg then season. Simmer for 3-4 minutes, stir in a little double cream and serve warm. Serves 8. </p> <p>MINCE PIES WITH BRANDY BUTTER<br> Instead of making mincemeat, jazz up a storebought version by adding your own brandy, nutmeg or sugar - whatever you think it needs. Make brandy butter well ahead of time and roll up into a sausage shape. Wrap in clingfilm and freeze.<br> When serving, cut a slice off the brandy butter 'roll' and lay on top of each mince pie before heating for a professional look. </p> <p>SPROUTS & CHESTNUTS<br> Three days before Christmas, boil 500g (1lb 2oz) trimmed sprouts for 6-8 minutes, then cut in half and refrigerate under clingfilm.<br> On the day, immediately prior to serving, stir-fry the sprouts for 1-2 minutes, add 2tbsp vegetable stock or water, and cook for 2 minutes. Add 200g (7oz) vacuum-packed chestnuts and cook for 3-4 minutes. Season. Serves 6.</p> <p>To read the whole article click <a href="http://www.dailymail.co.uk/femail/food/article-1328728/Christmas-dinner-CAN-stress-free--long-start-cooking-NOW.html">here</a></p> <p>For the perfect start to your Christmas season. why not join Nigel for a hands-on Christmas cookery masterclass. Throughout the day you'll be making your very own hand raised pie with red onion relish, a decadent game terrine with cumberland sauce and preparing your traditional plum pudding in muslin to steam on Christmas day.<br> <a href="http://www.nigelbrownchef.co.uk/pagescat_11_18/A_Taste_of_Christmas">A Taste of Christmas One Day Cookery Course</a> </p> <p> <small> <a href="http://cookeryschool.blog.co.uk/2010/11/16/christmas-dinner-can-be-stress-free-as-long-as-you-start-cooking-now-9983605/#comments">Comments</a> </small> </p> tag:cookeryschool.blog.co.uk,2010-11-16:/2010/11/16/budding-master-chefs-serve-up-tasty-treats-at-primary-school-s-cook-off-9983464/LisaBrkr2010-11-16T12:47:41+01:002010-11-16T12:47:41+01:00 <p>BUDDING Jamie Olivers at a north Lincolnshire primary school cooked up a culinary storm in a scrumptious cook-off.</p> <p>Talented pupils at Castledyke Primary School in Barton-Upon-Humber created a variety of mouthwatering dishes from around the world in the school's annual cookery extravaganza.</p> <p><a href="http://www.nigelbrownchef.co.uk" title="Budding Chefs "><img src="http://data6.blog.de/media/657/5133657_ea58115ace_s.jpeg" alt="Budding Chefs "></a></p> <p>Judges, including critically acclaimed master chef Nigel Brown, and head teacher Rosie Pugh munched their way through an abundance of delicious dishes, including couscous, exotic fruit salad, beef stroganoff, vegetable pizza, spicy pasta and avocado and mozzarella salad.</p> <p>Nigel Brown, who runs a <a href="http://www.nigelbrownchef.co.uk">cooking academy at The Ropewalk</a>, said: "I am so impressed with the youngsters work. All of their dishes were colourful, tasty and wonderfully presented.</p> <p>"It is remarkable that children as young as 5 and 6 have produced such a high caliber of dishes.</p> <p>"It is lovely that the pupils have produced the meals themselves with a bit of guidance from the teachers."</p> <p>Each class had a budget of £10 to create a tasty starter, main meal and dessert. The children also had to use produce grown in the school's garden.</p> <p>Mrs Pugh said: "I think it is absolutely fantastic the pupils have created meals which are worthy of being on a restaurant menu.</p> <p>"The whole project has been about healthy eating and the youngsters have learnt so much about delicious foods which are a vital part of a balanced diet."</p> <p>Pupils have embraced cooking since they were awarded a Let's Get Cooking Grant by The Big Lottery Fund.</p> <p>by Amy Pullen<br> Scunthorpe Telegraph</p> <p><a title="Bookmark using any bookmark manager!" href="http://www.addthis.com/bookmark.php"><img src="http://s9.addthis.com/button1-addthis.gif" border="0" alt="AddThis Social Bookmark Button" width="125" height="16"></a> </p> <p> <small> <a href="http://cookeryschool.blog.co.uk/2010/11/16/budding-master-chefs-serve-up-tasty-treats-at-primary-school-s-cook-off-9983464/#comments">Comments</a> </small> </p> tag:cookeryschool.blog.co.uk,2010-10-18:/2010/10/18/ultimate-michelin-star-magic-cookery-course-9659150/LisaBrkr2010-10-18T15:05:00+02:002010-10-18T15:21:34+02:00 <p>Limited to just 4 people in each class, this exclusive masterclass will guide you through the intricacies of preparing, cooking and presenting a 3 course meal to Michelin standards.</p> <p><a href="http://www.nigelbrownchef.co.uk/pagescat_11_30/Michelin_Magic" title="Michelin Star Magic Cookery Course "><img src="http://data6.blog.de/media/685/5057685_8cc1335979_m.jpeg" alt="Michelin Star Magic Cookery Course "></a></p> <p>This intensive, hands-on course requires that you are experienced in the kitchen so whether you’re an accomplished home cook or a nervous chef then this is the course for you.</p> <p>Under Nigel’s expert tuition you’ll use the finest of ingredients to create outstanding dishes that will excite and amaze your guests with their flavours and presentation. </p> <p>This is our top of the range cookery class which includes all ingredients, lunch, refreshments throughout the day, an academy apron and recipe booklet. You will be provided with suitable containers to take home your work.</p> <p><a href="http://www.nigelbrownchef.co.uk/pagescat_11_30/Michelin_Magic">www.nigelbrownchef.co.uk</a></p> <p><a title="Bookmark using any bookmark manager!" href="http://www.addthis.com/bookmark.php"><img src="http://s9.addthis.com/button1-addthis.gif" border="0" alt="AddThis Social Bookmark Button" width="125" height="16"></a></p> <p> <small> <a href="http://cookeryschool.blog.co.uk/2010/10/18/ultimate-michelin-star-magic-cookery-course-9659150/#comments">Comments</a> </small> </p> tag:cookeryschool.blog.co.uk,2010-10-04:/2010/10/04/newmarket-art-craft-and-design-show-7102866/LisaBrkr2010-10-04T13:59:13+02:002010-10-04T16:35:40+02:00 <p><img src="http://www.artcraftdesignshow.co.uk/img/top-header-08.jpg" alt="Newmarket Art, Craft and Design Show 2009" title="Newmarket food and craft festival november 2009"></p> <p>Newmarket Art, Craft and Design Show 2010<br> Millennium Grandstand ~ Newmarket ~ Suffolk<br> From 10am - 5pm each day November 5 - 7th 2010</p> <p>The Newmarket Art, Craft & Design Show is fast approaching and this, its 39th year, is proving to be very exciting indeed. Whilst still maintaining the spirit of the original show with its ethos of supporting the best in British Art, Craft & Design, this year, the new organisers Charlie & Emma Owen of Oakleigh Fairs are enhancing the show by developing the Good Taste Pavilion as well as offering the public the chance to enjoy Cookery Demonstrations as well as Wine Tasting sessions. Storm Fine Art are also taking part this year and artist in residence Gill Townsend will be on hand to demonstrate and talk about her work.</p> <p>Familiar faces from past years will of course be exhibiting as well as some exciting up and coming new faces on the scene – so there is a wide and varied range as ever – a list of exhibitors may be found on this site.</p> <p>We very much look forward to welcoming you – whether you intend to visit us at The Millennium Grandstand – with all it has to offer from super bars, serving both tea and coffee (and something a little stronger) and restaurants – and even our Man Creche on Friday, Saturday or Sunday. And of course, we are very pleased to be supporting Teenage Cancer Care once again this year.</p> <p>The Newmarket show will again be held at the superb Millennium Grandstand on the famous racecourse that provides excellent facilities including a very large car park on hard standing nearby.</p> <p>All five floors of the magnificent Grandstand building will be utilised with catering on the top floors. There are four efficient lifts serving all floors as well as stairs and escalators.</p> <p>The event will again be supported by the Cambridge Evening News group of newspapers as well as county and regional magazines. We are delighted that BBC Radio Cambridgeshire is again one of our media partners.</p> <p><strong>Good Taste Food Hall</strong><br> The show will be promoting REAL FOOD - handmade, homemade, gourmet or simple, but all food has been produced from traceable sources, as well as of course organics (although not exclusively so). </p> <p><a href="http://www.nigelbrownchef.co.uk" title="Nigel Brown Christmas Demonstration"><img src="http://data5.blog.de/media/178/2976178_1cbca7ba7d_m.jpg" alt="Nigel Brown Christmas Demonstration"></a></p> <p>Top chef Nigel Brown will be providing live cookery demonstrations throughout the three day show, entertaining his audiences with his cheeky sense of humour and easy to follow teaching style (seating is limited so be sure to check out Nigel’s demonstration times). <a href="http://www.nigelbrownchef.co.uk">www.nigelbrownchef.co.uk </a></p> <p>Over 160 exhibitors<br> Authentically handmade<br> Unusual and inspiring Christmas gifts<br> "Good Taste" food pavilion with live cookery demonstrations by top chef Nigel Brown<br> Unique work from £5 to £5000<br> Restaurant facilities<br> Charity Coffee Shop<br> Modern facilities<br> Lounge & bar areas<br> Disabled friendly throughout </p> <p>Supporting Teenage Cancer Trust</p> <p><strong>PRICES</strong><br> Newmarket: Adults £6 Concessions £5<br> Children under 16 FREE (accompanied)<br> Tel: 0800 141 2823<br> <a href="http://www.artcraftdesignshow.co.uk/tickets.htm"><a href="http://www.artcraftdesignshow.co.uk/tickets.htm">http://www.artcraftdesignshow.co.uk/tickets.htm</a></a></p> <p>Location and site plan of the Newmarket art, craft and design show 2010<br> This year, the Newmarket show is taking place at the superb Millennium Grandstand . See below for the site plan. </p> <p>The show will be clearly signed on all approach roads.</p> <p><img src="http://www.artcraftdesignshow.co.uk/img/map.jpg" alt="map for art, craft and design show newmarket november 2009" title="newmarket racecourse millennium grandstand map"> </p> <p> <small> <a href="http://cookeryschool.blog.co.uk/2010/10/04/newmarket-art-craft-and-design-show-7102866/#comments">Comments</a> </small> </p>