Techniques learnt on our fermenting & preserving course
- Scrunching & brining to make a classic European Sauerkraut and Kimchi, flavouring your own individual one to take home
- Quick pickles suitable for salads & starters
- Curing & Hot smoking Fish for lunch
- The fundamentals of successful chutney making, to be adapted with any seasonal ingredient
- Vodka / Gin infusions (demonstration & tasting)
- How to make a fruit leather
- Making home-made Sriracha
This day-long fermenting & preserving course is designed to teach you the fundamental techniques so you can use them with an array of different ingredients through the year.
Recipes learnt on the day
- Celeriac Kimchi
- Fast pickles – carrot, cucumber & beetroot
- Hot smoked trout / Hot smoked onions for lunch
- Seasonal chutney
- Damson Whisky / Plum Vodka / Clementine Gin
- Apple & Blackberry fruit leather
- Spicy fermented tomato salsa
(Please note, we reserve the right to alter the recipes to meet the dietary requirements of our guests).
Your chef tutor
Andy is the former head chef at River Cottage & has a passion for enthusing and inspiring people to cook seasonal, great tasting food at home.
|Fermenting & Preserving Course||10:00 – 16:00|
|1||Arrival & Refreshments
Enjoy freshly baked biscuits whilst meeting your fellow guests.
Begin scrunching & brining your sauerkraut or have the option of making a spicier Kimchi. You will be taking your own sauerkraut home in a kilner jar for you to enjoy.
We’ll discuss different types of sauerkraut and how to vary the recipe with different ingredients.
We’ll begin by making your fruit leather so it can set in time for you to take home. Working in pairs will make this a speedy job.
|4||Curing & Smoking
A hands on demo – the group will help to fillet & cure the fish ready for smoking and we’ll discuss how to set up the smoker, different wood chips to smoke to give different flavour and different fish & vegetarian options to smoke.
Whilst our fish is smoking, we’ll turn our attention to some quick pickles, for example carrots, beetroot, cauliflower and cucumber. These are super as salad garnishes and we’ll enjoy these for lunch.
|6||Lunch & Tasting
Enjoy your cured fish alongside pickles & some home-made sourdough. We’ll also taste a variety of different fruit based vodka’s / gin’s to whet your appetite for making this at home.
We’ll discuss what goes into a chutney full of flavour and how to gauge this with different pans, ingredients and the quantity you are making so you go home with an inner instinct for how to make a successful chutney. Working individually you can have free rein over the flavours that go into your own chutney & you’ll be taking this home in jars.
|8||Spicy fermented salsa
Working individually we’ll make a quick spicy fermented salsa for you to take home.
Whilst your chutneys are cooling Andy will demonstrate how to make a Rhubarb Sriracha and talk about different ingredients to make this again at home.
|8||Wrap up & finish
Before you depart we’ll make sure all of your goodies are suitably packaged for you to enjoy at a later date. Ask Andy any other questions before you go home brimming with enthusiasm to recreate these dishes at home.
Book your place
This Fermenting, Preserving and Pickling course is an introduction into the world of brining and preserving. Andy Tyrell will guide you through the various types of ferments whilst you meet new people, and enjoy some delicious hot smoked food, and wine along the way. Book online or call us on 01283 711681.