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|The Manor School of Fine Cuisine at The Nottingham School of Cookery|
Friday 16th December 2016
Tuesday 20th December 2016
|We will be running our very popular ‘Cook your own Christmas Takeaway’
course this December. These are relaxing, fun sessions cooking tasty festive dishes We will be showing you how to prepare Festive dishes that you may then take home. Most dishes are suitable for freezing so can be used into the New Year. There is a certain amount of flexibility with the recipe so if you are not keen on any ingredients within the dishes they can, where possible, be substituted with ingredients more to your taste.|
On booking guests are asked to select one starter, one main course and one dessert, so that we can have all the mise en place (weighing up) is done for your arrival on the course.
All washing up will be done for you too. Recipe folios are provided for each guest, which they may then take home. The school provides aprons, all equipment and produce.
Special diets may be catered for if advance warning is given and ingredients substituted where requested.
All produce used is locally produced, in season, organic and free range wherever possible.
All guests are helped and guided throughout their stay by our trained chefs. Start time 10am. We usually finish at about 1.30 pm. Home made nibbles, canapés and drinks are served throughout the session, you definitely will not go home hungry. The Cost of £89 includes all the produce you use and the
dishes and containers you take home. If guests wish to make a larger or reduced number of portions this request can be accommodated.
To enquire about the Christmas Takeaway Cookery Course contact Claire on 0789 1122616 or 0115 9372181
|Our menus for this year:|
Potted Smoked Salmon with Crayfish (to serve approximately 6)
Spiced Parsnip Soup (to serve approximately 8.) Suitable for Vegetarians
or Stilton, Fig and Caramelised Red Onion Bruschetta .. (to serve approximately 7)
Vegetarian Wellington of Spinach, Halloumi and Quinoa (to serve ( 7 - 8 )
Turkey Kofte with Chorizo (to serve 7 – 8)
or Venison with Ginger Beer, Chestnuts and Spiced Shallots (to serve approximately 6)
Boosey Brownie Trifle (to serve 7 - 8)
or Profiteroles with Salted Caramel Cream (to serve 6 - 7)
Or Treacle Tart with Orange and Lemon (to serve approximately 6)