Jamelia waiting for her turn on the smootie bike

Kitchen Academy Teams Up With Students Union

Cash strapped students need more help than ever in the kitchen. Kitchen Academy Chefs have been running cooking on a budget sessions for students at University College London Union. Students have always been associated with dreadful cooking and budgeting has always been a reality of student life.

The gastronomic abilities of students has always had bad press so Kitchen Academy Chefs Jethro Carr and Jonboy Coupland thought it was high time they stepped in to give students a chance to redeem themselves. Over the course of the sessions the students created a two course dinner with all the trimmings that not only came in on budget but also inspired them to carry on their new found skills back in their halls of residence.

Jethro Carr who is the founder of Kitchen Academy said the following. “These sessions may be the first time some of the students will have created a proper home cooked dinner. Hopefully the halls will now smell of delicious homemade curries, soups and crumbles instead of your favourite brand of noodle in a cup. Parents across the country can rest assured that their sons and daughters are now cooking healthy tasty food which won’t be breaking the bank balance. “

For more information please contact Jethro Carr on 07796 105 364 or jethrocarr@kitchenacademy.co.uk

Kitchen Academy teams up with Kids Company

Kitchen Academy, the country’s leading mobile cookery school teams up with the charity Kids Company in an effort to teach vulnerable inner-city children and young people how to nourish themselves properly.

Most of children who seek help through Kids Company suffer from emotional and behavioural difficulties resulting from significant experiences of trauma and neglect. Many are ‘lone children’ living in chronic deprivation, with limited or no support from the adults in their family.

The Kitchen Academy mobile cookery school will be working from one of the Kids Company street level centre’s in south London. The children and young people taking part will get access to essential skills, learn how to cook and will get a healthy nutritious meal.

Jethro Carr who is the founder of Kitchen Academy said the following. “Cooking is an essential life skill and it will be the sole focus of these workshops to give kids the confidence to nourish themselves. The specially designed workshops will empower and enthuse kids into the art of cooking. The workshops will be targeted towards kids who have to fend for themselves when it comes to meal times. “

The Country’s Leading Mobile Cookery School

Presents

Adult Evening Master Classes at the Komedia

Learn how to cook fine dining gourmet classics to impress your friends and family. You will be guided by professional chefs and learn Contemporary British dishes through to Nuevo Latino and Pan-Pacific cuisine. The master class is followed by a two course dining experience where you will get to enjoy the dishes that you have created.

Cost: £50 per evening* or £175.00* for 4 evenings. *This includes a complementary glass of wine. A class would make the perfect Christmas present for a partner, friend or family member.

Venue: The Komedia, 44-47 Gardner St, Brighton, BN1 1UN http://www.komedia.co.uk/brighton/

Dates: Monday evenings throughout January and February 6.30pm to 10pm

Booking: Komedia website, http://komediabrighton.ticketsolve.com Box Office, 0845 293 8480

The Chefs: With their wealth of teaching and demonstrating experience they will be able to teach you how to cook food to the highest of standards.

Jethro has worked shoulder to shoulder with some of the country’s most respected TV chefs and has run the cookery school at food events including the BBC Good Food Shows.

Jonathan has won awards such as the coveted Observer Food Monthly Food Oscars and Juice FM’s Food of the Year Award.
Recipes: The course syllabus is available on our facebook group http://www.facebook.com/group.php?gid=55268101208&ref=mf or on our blogspot http://kitchenacademy.blogspot.com

Menu Plan For Kitchen Academy Master Classes

Week three January

Starter: Rillettes of Spider Crab with a Salad of Curly Endive and Goat Cheese Dressing & a Beetroot, Radish and Apple Relish .Served with a Puff Pastry Wafer.

Main: Seared Spring Lamb Rump with Stout and Rosemary Braised Shallot de Banane & Confit Leek Mash. Accompanied by Caraway and Oat Soda Farls and Hand Churned Butter.

Week four January

Main: Seared Rump of Venison with Celeriac Remoulade, Garlic and Thyme Morels & Roasted Parmesan Parsnips

Dessert: Caramel Poached Pear, Caramelised Puff Pastry Crisps with Rosemary Custard

Menu Plan For Kitchen Academy Master Classes

Week one February

Starter: Baked Razor Clams with Parsley Oil, Chorizo and Tomato Salsa.

Main: Roasted Guinea Fowl stuffed with Celery, Ceps and Tarragon served with Creamed Braised Chicory and Spinach Mash.

Week two February

Main: Sea Trout with Salmon Roe, Sorrel Sauce and Wasabi/ Honey Cashews and Watercress Salad.

Dessert: Rhubarb Brulee with Ammaretti Almond Biscuit Spoons

Week three February

Starter: St George Cheese and Morel Tartlet with mixed Baby Leaf and Herb Salad with Cabernet Sauvignon Vinegar Dressing & Caramelised Shallots.

Main: Hare Braised in a Cream, Cider and Wholegrain Mustard Sauce served with Purple Kale and Baked Apples, Beets and Neeps.

Week four February

Main: Pork Loin Stuffed with Capers and Pancetta, Crusted with Honey and Pistachios and Baked in Hay. Served with Romanesco Cauliflower Puree and Roasted Heirloom Tomatoes.

Dessert: Coffee Chocolate Fondant Cake & Blood Orange and Cardamom Fool with Barley Sugar Crystals.

Another day of fun with the Smoothie Bike at the Salisbury Food Festival

Posh Beans on Toast

Serves 4

1 onion peeled and finely chopped
1 stick celery, finely sliced
2 cloves of garlic finely chopped
1 tbsp fresh thyme
1 tbsp freshly chopped parsley
3 tbsp extra virgin olive oil
½ tsp ground coriander
¼ tsp mace
500ml carton passata sauce (sieved tomatoes)
A dash of Tabasco
A dash of Worchester sauce
1 tbsp ketchup
1 tbsp balsamic vinegar
1 tsp finely grated lemon zest
1 420g tin haricot beans

1 Using a frying pan sweat the onion, garlic and celery in the olive oil with the spices and herbs for 10 minutes on a low heat.
2 Put the sweated onions in an oven proof dish and add the remaining ingredients. Mix together and then place in the oven at 170°C for another 20 – 30 minutes until it has thickened up and has darkened in colour. If you have the time the beans will absorb more of the sauce if you slow cook them at 110°C over 3 to 4 hours and then leave them to soak in the cooked juices over night.
3 Serve on toast.

No Bake Cheesecake

Serves 8

250g ginger biscuits, crushed using a rolling pin in a bowl
100g melted butter
400g soft fruit of your choice. i.e. berries, apricots, plums, bananas
400g cream cheese
600ml double cream
100g icing sugar
1 lemon

1 Pour the belted butter onto the crushed biscuits in a small bowl. Combine well and then press into eight small rounds onto a baking sheet. Put into the fridge and allow to cool for one hour.
2 In a large bowl whisk the cream with the icing sugar until it forms peaks. Add in a squeeze of lemon juice and whisk again.
3 Fold in the soft cheese and then smooth over the individual biscuit bases. Then add the fruit on top and serve.

Caribbean Fish Patty Cakes

Serves 4

Ingredients

300 g sweet potatoes, peeled and chopped
300g potatoes, peeled and chopped
300 g tuna in spring water, flaked
2 spring onions or 1 red onion chopped
1 small bunch coriander leaves chopped
freshly ground black pepper
100 g polenta
3 tbsp olive oil
1 teaspoon Tabasco sauce
1 tbsp lime juice


Method

1. Place the potatoes in a pan of cold water and bring to the boil. Once boiling add in the sweet potatoes and simmering water for 10 minutes or until they are all soft.Drain well and mash.

2. Add the tuna, spring onions, coriander, Tabasco, lime juice and season with freshly ground black pepper and mix well.

3. Divide the mixture into 8 equal pieces and shape into patties.

4. Put the polenta on a plate and roll the fish cakes in it until they are coated on all sides.

5. Heat the oil on a medium heat in a frying pan and fry the fish cakes on each side until golden. Serve with a tomato salad.