The recipes taught on the day will represent some of the highlights of Louisa’s time on MasterChef and her time spent in professional kitchens and private dining afterwards. The dishes will be ones that you can re create at home using all the skills & chef tips that Louisa will teach throughout the day.
- Mi Cuit Salmon, citrus mayonnaise, pickled cucumber & sea herbs
- Roasted Lamb loin, Pommes Anna potatoes, sauce vierge, broad beans, peas & lamb sauce
- Banana, yuzu, caramel custard, baked white chocolate & brandy snap
- Focaccia bread
During the day you’ll enjoy these dishes in our dining room. A chance to share your experiences in creating the dishes as well as enjoying great food and a glass of wine.
(Please note, on this occasion we are unable to alter the dishes for different dietary requirements)
- Cooking in a waterbath & creating a temperature controlled water bath in your home kitchen
- Making mayonnaise
- Pickling vegetables for garnishes
- Making & balancing different sauces
- Making Pommes Anna potatoes
- Cooking, resting & calving lamb
- Making a sorbet
- Making a salted caramel
- Brandy snap biscuits
- Making focaccia bread (demo)
This day long course is designed to show you the intricate techniques that chefs use to plate and present fine dining dishes. We hope that you will use some of the skills again at home.
Your chef tutor
Louisa Ellis is a MasterChef Professionals finalist, praised by judges for her immaculate presentation, creative dishes and flavour combinations. Louisa worked at the Michelin Starred restaurant Adam’s in Birmingham and then in ‘The Wilderness’ restaurant, a restaurant renowned for it’s experimental approach to flavours & foraged ingredients. Following BBC MasterChef the Professionals, Louisa has worked for Sat Bains in Nottingham and is now a private chef, doing pop up events throughout the UK and private dining in people’s homes. We are delighted to welcome her to Seasoned.
|About Your Day||10:00-4:00|
|1||Arrival & Refreshments
Arrival for tea, coffee & home-made shortbread whilst meeting Louisa & your other cooks for the day
|2||Bread & Curing
Louisa will demo her focaccia dough and how to salt & cure salmon before it is cooked.
|3||Salmon & Accompaniments
The Salmon will be cured before it is cooked in the water bath for 20 minutes. Louisa will demonstrate the citrus mayonnaise and the pickled cucumber which will accompany this dish, before guests make this in pairs.
|4||Bread Baking & Plating of our starter dish for Lunch
The focaccia bread will be baked whilst we spend time to plate our Salmon starter beautifully before enjoying it alongside a glass of wine in our dining room.
|5||Sorbet & Dessert
Chef Louisa will demonstrate making Sorbet, before we make salted caramel custard, brandy snap & begin the mis en place for the dessert so it is ready to be plated later.
|6||Lamb Main course
Learning to prepare & cook lamb to perfection, alongside the Pommes Anna potatoes to be made in pairs. We’ll focus on making a delicious sauce vierge & all the garnishes, so when the lamb is rested it is ready to be calved and presented for lunch.
|7||Plating & presenting Lamb as a main course
With all your mis en place in place, we will plate the final dish after the lamb has rested & then enjoy a well deserved rest! Hopefully, the techniques shown in todays course will leave you inspired to recreate these dishes again at home.
|8||Dessert & departure
With all the elements in place we will enjoy plating up the banana sorbet with all of the garnishes & enjoy this as one last treat, before leaving with your focaccia to take home with you.
Book your place
Please note places on this day are limited to 12. Book online or call us on 01283 711681 to secure your place.