Category Archives: Recipes

Macarons

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Venison and Yorkshires video by Mark Hampshire held at The Cheshire Cookery School

This video showing you how to cook venison and yorkshires was shot on location at The Cheshire Cookery School as a promotional video for AEG

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Tapenade Crusted Cod Loin with Basil & Fennel

From the ‘Dinner Parties Made Easy’ course by Jason Palin This for me is the warm sun and a beach. Friends who do not like Anchovies love this dish despite there being anchovies in it. It’s a dish that really … Continue reading

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Fish Fillets in Coconut Milk

From the ‘Fabulous Fish’ course by Joanne Rosenblatt  Serves 4 Prep – 15 mins / Cook – 15 mins 400g (12 oz approx) firm white fish fillets, no bones and skin removed (coley, cod, haddock etc) 2 long green chillies 1 … Continue reading

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Rainbow Trout en Papillote

From the ‘Fabulous Fish’ course by Geraldine Dobson To cook “en papillote” simply means cooking in parchment or baking paper. This super-healthy dish looks superb and tastes delicious Serves 1 Ingredients 1 medium carrot, cut into julienne 1 celery stick, … Continue reading

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Phat Thai

From the ‘A Taste of Asia’ course by Geraldine Dobson This super tasty dish is also healthy, quick and easy to make. Phat Thai along with the green and red Thai curries, has to be the most renowned dish in … Continue reading

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Laab Moo – A North-Eastern Thai Spicy Pork Salad

From the ‘A Taste of Asia’ course by Geraldine Dobson Laab Moo is a dish originating from the North-East (Isan) region of Thailand. It is popular throughout the country and you will find it at eateries from the very North … Continue reading

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Pan Fried Seabass With Curried Lentils

From the ‘Fabulous Fish’ course by Joanne Rosenblatt Serves 4  FISH: 4 seabass fillets (150g each =large fillet) fillets, pin boned & trimmed, skin on. 1 T olive oil Seasoned plain flour LENTILS: 1 T olive oil 1 medium onion … Continue reading

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Jeera Pillau

From the ‘Authentic India’ course Ingredients Cup Basmati Rice 2 Cups Water 1/4 Tsp Cumin Seeds 4 Tsp Oil Salt to Taste 1/4th Bay Leaves 2-3 Cloves 2-3 Whole Green Cardamom Method: Wash and soak the basmati rice for half … Continue reading

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Hyderbadi Bhunna Chicken

From the ‘Authentic India’ course hosted by Dilli Restaurant at The Cheshire Cookery School Ingredients 500g Boneless Chicken thigh or breast or 50-50 cut into medium  cubes (tikka  size) 2 Medium Onions (350g)sliced or chopped evenly 30 gms Ginger and … Continue reading

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