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.

Chocolate and Orange Pancakes

Makes 8

For the pancakes
125g (4oz) plain flour
Pinch of salt
1 egg
300ml (1/2 pint) milk
1 orange zest only
A little oil for frying

For the chocolate sauce
100g chocolate
2 tbsp double cream
1 orange zested and segmented to garnish



Method

1. Put the flour and salt into a bowl and make a well in the middle. Add in the egg and whisk with a balloon whisk. Gradually beat in the milk, drawing in the flour from the sides to make a smooth batter. Add in the orange zest from one orange.

2. Heat a little oil in a large frying pan. Pour in just enough batter to cover the base of the pan. Cook over a moderately high heat for about 1 minute until golden brown. Turn or toss and cook the other side for 30 seconds to 1 minute. Transfer to a plate and keep hot and then carry on with the rest of the mixture, stacking the pancakes as you go.

3. For the chocolate sauce, melt the chocolate in a small pan over a medium heat, adding the cream, to make a pouring consistency. Add in the zest.

4. Drizzle the chocolate sauce over the pancakes, to serve, and garnish with orange segments

Thai Fish Cakes

Serves 4

450g/1lb coley fillets, skinned and cut into chunks
1 tbsp Thai fish sauce
1 tbsp red curry paste
1 strip or lime zest, shredded very finely
1 tbsp chopped fresh coriander leaves
1 egg
1 tsp muscovado sugar
150ml/5fl oz groundnut or sunflower oil

1. For the fish cakes, put the fish in a food processor with the fish sauce, curry paste, lime zest, chopped coriander, egg and sugar. Process until smooth.
2. Divide the mixture into 16 pieces. Roll each one into a ball and then flatten into a 6cm/2½in disc.
3. Heat the oil in a large frying pan and fry the fish cakes in batches for 1 minute on each side, until golden brown. Lift out and drain on kitchen paper, then serve with the sweet and sour sauce

Stewed Apples with Crème Fraiche

Serves 4

4 apples, peeled, cored and sliced
Juice of one lemon,
½ tsp cinnamon
100g raisins
50g caster sugar

Crème fraiche to serve

1 Put all the ingredients apart from the crème fraiche into a pan and cover with water. Bring to the boil and simmer for 5 minutes.
2 With a slotted spoon, remove the apple and raisins and serve into bowls. You can add some of the liquid from the pan.
3 Serve with natural yogurt or crème fraiche.

Rough Homemade Pisto

1 clove of garlic, peeled and chopped
a pinch of sea salt and ground black pepper
a handful of fresh basil leaves chopped
a handful of fresh coriander leaves chopped
a handful of fresh parsley leaves chopped
a handful of freshly grated Parmesan cheese
extra virgin olive oil
a tbsp lemon juice


1 Combine all of the prepared ingredients in a small bowl. Use for cooked pasta, bruchetta, for flavouring fish or for grilled field mushrooms.

Rice Salad with Apple and Sage Derby

Serves 4

Ingredients

100g brown rice cooked using instructions on packet
100g Sage Derby cheese chopped into chunks (can use cheese of your own choice)
1 whole apple, cored and thinly sliced
a handful of shredded lettuce
1 tbsp chopped fresh parsley leaves
1 carrot, peeled and grated
2 spring onions, finely sliced
A handful of cherry tomatoes, sliced in half
1 tbsp lemon juice
3 tbsp extra virgin olive oil
4 wholemeal pita breads

Method
1 Mix together the rice, cheese, apple, lettuce, parsley, carrot, spring onions and cherry tomatoes in a large mixing bowl.
2 Mix the lemon juice and olive oil in a bowl and drizzle over the salad.
3 Chop the pitas in half and stuff them with the salad and then dig in.

Minestone Soup

Minestrone Soup

1 tin haricot beans, drained
2 tbsp olive oil
2 carrots, peeled and diced
1 onion, diced
1 stalk celery, washed and chopped
2 cloves of garlic finely chopped
6 vine ripe tomatoes, chopped
2 tbsp freshly chopped thyme
1 vegetable oxo cube
1 tbsp tomato puree
200g pasta of choice
paprika
Salt and pepper

Method

1 Heat a heavy based large saucepan to a medium heat and add in the olive oil. Next add in the garlic, onion, carrot and celery. Cook for around 2 to 3 minutes until soft.
2 Add in the tomatoes, beans, paprika and thyme and cook for a further 5 minutes.
3 Next you will need to add in the pasta and cover with boiling water. Mix in the tomato puree, crumble in the oxo cube and seasoning. Gently simmer for the length of time stated on the instructions of the pasta packet.
4 Now serve.

Smoked Mackerel Toastie

Smoked Mackerel Toastie


Makes 2 toasties

4 slices of brown or granary bread, toasted
3 smoked mackerel fillets, skins removed and mashed with a fork
A handful of grated mature cheddar
2 tbsp of cottage cheese
1 tbsp chopped parsley
1/2 chopped red onion

Directions
1. Stir the mackerel with the cottage cheese, red onion and parsley.
2. Spoon the mixture onto the toast.
3. Sprinkle over the grated cheese then place under the grill.
4. Cook for about 3 to 5 minutes until it starts to bubble.
5. Now serve immediately.

Tomato Bruschetta

Tomato Bruschetta

Makes 2

1 ciabatta sliced open and toasted
1 garlic clove peeled
1 vine ripe tomato, sliced
1 tbsp fresh Greek basil, chopped
2 tbsp olive oil
2 tbsp grated mozzarella
Salt and pepper to taste

Directions

1. Once you have toasted the bread rub the garlic over one side. Next you will need to drizzle the oil over the toast and then cover with the sliced tomato, Greek basil and mozzarella.

2. Season with salt and pepper, then place on a baking tray in an oven set to 200°C. Bake for 5 minutes until the cheese is melted and turning golden.

Kendal Farmers Market Recipes

Just before Christmas I went up to Kendal for the Farmers Market. They had a wonderful selection of produce from the local area and I cooked up some festive recipes. Here they are:

Stoneyhead Hall Cumberland Sausage Ragu

1 tbsp olive oil
1 large Cumberland Sausage Ring
2 tbsp tomato paste
1 tbsp ketchup
125g cubed pancetta or streaky bacon
350ml red wine
Salt and freshly ground black pepper
1 400g tin chopped tomatoes
1 garlic clove peeled and chopped

Over a medium heat, heat the olive oil in a large pan and then fry the Cumberland sausage. Turning regularly this should take 10 – 12 minutes.
In a separate pan heat all the rest of the ingredients over a medium heat and stir regularly. After about 8 minutes you can add the Cumberland sausage and serve.

Esthwaite Smoked Trout Fillet on a Christmas Cous Cous

Christmas Cous Cous
500g cous cous
100g dried cranberries
Juice of 4 clementine’s
¼ tsp ground cinnamon
½ tsp paprika
½ tsp ground cumin
½ tsp ground coriander
Salt and pepper
750ml hot vegetable stock
A small handful of freshly chopped coriander
2 tbsp olive oil
4 tbsp of pumpkin seeds

In a bowl add together the cous cous, cranberries, juice of the clementines, spices and seasonings, and the vegetable stock. Cover the bowl with cling film and leave to stand for 10 minutes.

Meanwhile heat a frying pan and lightly toast the pumpkin seeds.

Once the cous cous is ready remove the cling film and fluff up with a fork. Mix in the olive oil and serve covered with the coriander and pumpkin seeds.


Esthwaite Smoked Trout Fillet

350g – 450g piece smoked trout fillet (skinned)
1 small bunch chives chopped
1 small shallot, finely chopped
6 tbsp extra virgin olive oil
1 tbsp white wine vinegar
¼ tsp salt

Mix together the chives, shallots, oil, vinegar and salt.
Heat a non stick pan until hot. Brush the fillets with olive oil and fry for 30 to 60 seconds on each side. Serve on top of the cous cous with the dressing drizzled over the top.

Border County Pigeon Supreme with root veg rosti and winter greens


For the Pigeon
6 to 8 Pigeon Supreme's
2 tbsp black peppercorns, crushed
1 tbsp olive oil

Preheat the oven to 200°C. Roll the Pigeon in the crushed peppercorns and then pan fry for one minute on both sides. Now if using a oven proof pan place straight in the oven or transfer to a preheated baking tray and cook for a further five minutes.

For the winter greens
A good bunch of winter greens e.g. curly kale
1 tbsp olive oil
1 tbsp of freshly chopped thyme
1 tbsp of freshly chopped sage
1 tbsp of freshly chopped chives
100ml chicken stock
30g butter
Salt and pepper

Heat the oil in a frying pan and add the kale, thyme, sage, chicken stock and simmer for 5 minutes. Stir in the butter, chives and salt and pepper.

For the rosti
500g potato, grated
500g turnip, grated
250g carrot, grated
50g butter, melted
salt and black pepper
2 tbsp olive oil

Mix the grated veg together and place on a clean tea towel. Roll the towel tightly and squeeze out any excess liquid. Break up the grated vegetables in a bowl and mix in the butter and seasoning.
Press the mixture into a patty about 1cm thick and fry for 2 -3 minutes either side until golden brown.

Serve the venison alongside the rosti and winter greens.