What was on the Menu for these courses in 2008?
Here is an idea of what we cooked on the last 2 courses. The winter veg boxes were chock full of roots - squash, parsnip, carrot plus sweet potato, cabbage, cauliflower, onions, jerusalem artichoke, kohlrabi and celeriac. The contents of the Spring veg boxes were picked by hand by Sarah from Courses For Cooks - in the fields and polytunnels of Trinity Farm [and 24 hours before the start of the course - so it was really fresh, local produce]. She came home with arms full of chard, spinach, spring onions, fresh garlic tops, spring greens and lettuces as well as paper bags of carrots and potatoes from the Farm Shop. We also had a box arrive from Eden Farms in Lincolnshire.
This is what we have covered on these courses
- Soups - Jerusalem Artichoke & Parsnip and Chilled Vichyssoise
- Vegetable Stocks
- Marinated Celeriac and Halloumi Salad [with Tat Tsoi]
- Marinated Celeriac and Pancetta Salad [with Tat Tsoi]
- Beanpot Bonanza - a veg bake with nuts and parmesan cheese
- Winter Tajine - our own special recipe for a veggie version and a fish option
- Baked Stuffed Butternut Squash with Feta and Cumin
- Marinated Halloumi with Spiced Greens
- Chard and Feta Filo Purses
- Asparagus and Spinach Tortilla
- Steamed Asparagus with Garlic Chive Dressing
- Chargrilled Courgette Salad with Basil Mint
- Potatoes with Spring Onion and Balsamic Dressing
- Fish in Chermoula with Spiced Spring Greens
- Desserts have been Flambe Bananas with Traditional Vanilla Ice Cream and a delicious seasonal Rhubarb Sorbet
We covered a lot of background information about which books and magazines are useful in providing more ideas for using your veg. We tasted a lot of the vegetables raw [and cooked] to understand the differences in flavour when on their own as well as when mixed with other ingredients. We also discussed ideas for getting the best out of them. A Busy days and sociable, enthusiastic groups!
Guestbook
Here are some extracts from our guest comments from this course..................
What a superb course. Truly exceptional value for money and far more to the day than I expected. Sarah is clearly passionate and knowledgeable about food and has a wonderful way of imparting her knowledge to you. She works hard to ensure all delegates are involved in all aspects of the cooking process and the fact that you get to eat and discuss all the foods you cook is a real bonus. I would definitely recommend her course to anyone regardless of ability. Well done Sarah, you really do deserve the accolade. Thank you. Suzanne Parkes, East Markham, Newark
Hi Sarah, The course was fantastic, and your style being relaxed made the whole experience very enjoyable. The day, enabled me to learn new things, such as tasting the ingredients, building up the flavours gradually,improving my knife skills and boosted my confidence greatly to try more things with vegetables. We are even planning on going out to trinity farm, to look into organic vegetables. All in all It was a suburb gift, and I will becoming back on another course. Thanks for everything. Regards, Paul
Hi Sarah, I really enjoyed the course, it was a good day. Although, I was too tired and full on Saturday night to be bothered to cook....................but I did spend the evening on the sofa surrounded by cookery books. I am going to try the Trinity Farm scheme, although I haven't organised that yet, I'll let you know in a few weeks how we are getting on with it. Best wishes, Lisa
Hi Sarah, I thought the course was great - and very good value. I like the recipes and will definitely use most of them again. Thanks again for a fantastic day - and for inspiring me to try some new dishes. Julie.
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