Tuesday 27th January 2015
This is a course for beginners who want to cook better on a budget and learn the basics to become good home cooks.
We will show you some basics that will get you started and can adapt for several kinds of meals and how one dish can be used in many different ways.
Each week we will highlight one area of cookery over 6 weeks but at the end of each evening, you will have mastered at least one dish you can take home.
Knowing how to make stock and sauces will transform your cookery for life! Once you know how you an make everything taste delicious from your gravy for Sunday lunch to a fine dining meal to impress your friends.
For our Stocks and Sauces week we will be teaching the following:
- Making a chicken stock from scratch and the best way to freeze it for later.
- Making a roux sauce
- Making a sauce using the reduction method
- We will finish with a Chicken in a White Wine sauce to take home.
ALLERGIES: WHEAT, DAIRY
Date(s) - 27/01/2015
6:30 pm - 10:00 pm
Bookings are closed for this event.