Mendip Living Aug - Sep 2021
The August/September issue is here, bringing together the best of high summer and early autumn. We are shining shoes in preparation for a new school year and feasting on delights for afternoon tea week. We’ve also got two fantastic interviews with chef Mitch Tonks and gardener Adam Frost. Don’t miss our competition page either - with over £1400 of goodies to be won!
The August/September issue is here, bringing together the best of high summer and early autumn. We are shining shoes in preparation for a new school year and feasting on delights for afternoon tea week. We’ve also got two fantastic interviews with chef Mitch Tonks and gardener Adam Frost. Don’t miss our competition page either - with over £1400 of goodies to be won!
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the cooking school<br />
<strong>Mendip</strong> <strong>Living</strong>s Ade Hill had the<br />
opportunity to visit the cooking school in<br />
Warminster for a 3-hour curry cooking<br />
class with a professional chef, he jumped<br />
at the chance...<br />
I absolutely adore the flavours of Indian food. The spices, the<br />
aromas, the powerful blend of ingredients and of course the<br />
heat! I visited the cooking school in Warminster for a 3 hour<br />
curry cooking class with a professional chef! I hoped to learn<br />
some new techniques and hopefully add some new dishes to my<br />
repertoire.<br />
Over three hours we’d learn plenty of handy tips, cook the meals,<br />
and eat it too! I couldn’t wait to get started. Aprons on, hands<br />
washed, here’s what we cooked.<br />
In a 3 hour class we would learn how to make prawn coriander<br />
and lime curry, chicken madras, potato aloo, perfect rice and<br />
chapati bread.<br />
After a brief introduction with our head chef about what we’d be<br />
making, it was straight into the prep. There were 5 of us cooking<br />
in total, each making our own portions. He taught us how the<br />
pro chefs dice onions so quickly, and achieve such regular sized<br />
chunks. I also learned a great technique to remove the skin from<br />
ginger… It was these little tips that I knew I’d take home and put<br />
into practice.<br />
Meanwhile, the chicken took a while to cook, and required<br />
plenty of spices including cumin, turmeric, garam masala and<br />
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cardamom. After adding chopped tomatoes and chicken stock,<br />
we left it to simmer and carried on with the other dishes, until it<br />
was all done.<br />
Once finished, it was a lovely balanced meal, with three<br />
flavoursome curries, rice, and gorgeous Chapati bread to soak<br />
up the sauce!<br />
The bonus of learning in a class like this is that everything is<br />
measured out in advance, saving lots of time and allowing you to<br />
concentrate on cooking techniques rather than being distracted<br />
by weights and measures.<br />
We were given silver trays with different compartments to plate<br />
our meal up…Then, time for the tasting!<br />
If you’re keen to follow in my footsteps with a curry cooking<br />
class and learn some new skills then check out the wide range of<br />
classes available thecookingschool.com<br />
See us at<br />
Frome<br />
Cheese Show<br />
this year!<br />
Award winning<br />
artisan cheeses made<br />
using locally sourced<br />
sheep, buffalo, goat<br />
and cows milk.<br />
Mature, naturally rinded<br />
and suitable for vegetarians.<br />
01749 860237<br />
info@somersetcheese.co.uk | www.somersetcheese.co.uk<br />
l<br />
22 | www.minervamagazines.co.uk
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