This February has been busy hosting courses from various international cuisines and getting ready for a busy spring that is just around the corner.
Beef Rendang & Kerisik
Beef Rendang is one of Clare’s favourite winter warmer dishes and the secret to an outstanding Beef Rendang is Kerisik – a caramelised coconut cream as explained by Masterchef finalist Jackie Kearney on our Thai & Malaysian course.
Learn all about Asian cuisine with Jackie Kearney on our Malaysian & Thai Cookery course.
Craig Floate – One Pot Wonders
We welcomed Craig Floate to the Seasoned Team this month, Craig will be teaching One Pot Wonders, Culinary Masterclass, Fish & Seafood and Stocks and Sauces. Craig runs his own very successful private catering business in Nottingham and we are very pleased to have him as part of the Seasoned team.
Join Craig on the One Pot Wonders course
Homity Pie – Wrights Sungold Pastry Flour
Wrights Baking sponsor the flour on many of our courses. As well as the usual flours like plain and self raising they also produce a beautiful pastry flour that is golden in colour due to the mix of wheat and maize. You can find the recipe for a delicious Homity Pie on our blog.
The Lighthouse Restaurant – Ashbourne
Clare visited on of her favourite restaurants, The Lighthouse near Ashbourne, for a Chinese evening featuring delectable dishes including king crab and hot chilli fish.
Bart’s Spices cupboard
As you can imagine we have a huge catalogue of spices that we use on all of our courses. With so many spices we needed a new storage solution. – Our lovely new spice cupboards were born and all of our beautiful spices from Barts are now stored in alphabetical order.
March sees lots of baking courses in the horizon so all the Wrights flour that has just arrived will come in very useful.