Residential and other classes and courses in the UK

Other classes with Lindy Wildsmith

Hart's Barn - Longhope, Gloucestershire a course of 6 Curing classes Saturday 14th January Curing Basics salting, spicing, drying: bacon, pancetta, sausage and game Learn the age old craft of dry curing bacon and pancetta, make sausages with chestnuts and black pudding and enjoy a lunch of spiced pheasant with apple and perry. Saturday 10th March Smoking in your kitchen: salmon trout, duck breast with orange and cinnamon, scallops and prawns skewers and Chinese smoked guinea fowl with noodles. Saturday 5th May Not raw at all: fun with carpaccio, sashimi. tartare and ceviche Mouth watering lightly marinated Italian Venetian carpaccio of fillet steak, Japanere sashimi, French tartare of tuna and Equadorian prawn ceviche are dishes revered by gourmets the world over. Exposing meat and fish to heat denatures proteins, we call it cooking. Adding citrus juice, vinegar and wine to meat and fish denatures proteins too but we still call it raw. Enjoy a tasting lunch. Saturday 7th July Preserves: jam, jelly, chutney and pickle Learn the basics for all your preserving needs. Make and take home apple chutney, chilli jam, pickled damsons and mint jelly. No lunch is included in this class Learning to hot smoke opens up a whole new range of flavours for the enthusiastic cook and once you have mastered the craft it will become a habit that you will never give up. Enjoy a tasting lunch Saturday 8th September French Farm House: rillons, rillettes, confits and crepeinette Learn to make some of the classic dishes from the French farm house; crepeinette - hand rolled sausages wrapped in caul fat, petit sale' au lentilles - salted belly pork with lentils, rillettes de canard - potted duck French style and rillons of pork. Enjoy a tasting lunch. Saturday 10th November The gift of food for Christmas: cranberry relish, festive chutney, gravadlax and potted crab. What better gift than the gift of food for your very special friends. You might also want to keep them for yourself as many cured dishes are a boon during the festive season as they can be made in advance and then tucked away until needed. Enjoy a tasting lunch and take home some preserves for presents.

Denman College - Abingdon
Residential courses 2012


Barbeque cooking May 25th – 27th May FULL

Think Barbeque think again! Barbeque meals should be planned like any other informal meal, using a colourful balance of meat, fish vegetables, salad and fruit and served with interesting breads, couscous, rice and noodle and pulse dishes that can be prepared in advance. Whether a fun family affair or a sophisticated al fresco evening with friends, what you don’t want is a pile of burnt offerings.
Learn to make a variety of Mediterranean dips to serve crostini style or with raw vegetables. Make salads enriched with fruit and summer vegetables, herbs and nuts with simple dressings. Lamb kebabs with fennel and garlic, pork spare ribs oriental style, griddled spiced tuna with garlic mayonnaise will all be on the menu.


Farmhouse cooking June 1 – 3

Farmhouse cooking has been the mainstay of rural families, B&Bs and guest houses for generations and has lost none of its popularity – on the contrary it is enjoying a huge revival with the growing interest in British food and the emergence of so many artisan producers and produce.
First things first after breakfast: learn to make the quintessential farmhouse breakfast; still the pride of every rural B&B. Shepherd’s pie, baked ham, potted meat, soda bread, chutney and pickled onions, pork chops in cider and apple tart are all firm country favourites. Make lemonade, ginger beer t or elderflower champagne to quench your summer thirst.
Afternoon tea was a British institution on the verge of extinction until our twenty “somethings“ recently developed a taste for cup cakes, cake stands and pretty china. Now is your chance to make your own delicious scones, Victoria sponge, tea loaf and strawberry jam for your friends and family or a small business venture.


Trattoria Classics 17th – 19th October

Anybody that has been on holiday to Italy will have enjoyed some fabulous informal evenings eating good, honest, simple, food and enjoying the local wine around a table in a Trattoria. Learn to make your own pasta and a rich meat sauce or ragu’ as it is called in Bologna with venison and a vegetable alternative made with pumpkin, walnuts and cheese. Stir up an authentic risotto with seafood. Make pollo grilletato alla romana – a strongly pleasing and aromatic chicken dish with marjoram and white wine and arista di maile al geo - escallops of pork with a marsala and mushroom sauce. There will be caramelised oranges and cantucini biscuits to finish.


Curing 05th 07th November

Curing is a diverse and addictive subject covering a broad spectrum of crafts. You will learn to make Gravalax, - cured salmon with dill; simple, warming and sophisticated confit of duck; smoked duck breast; potted crab; pork rillettes; home cured pancetta; wild boar and hazel nut crepinettes and cured venison and other wonderful winter treats to serve this Christmas.


Festive Italian 05th – 7th December

Learn to make crostini and other finger food to serve with drinks. Make pasta al forno ai tre formaggi – a rich pasta bake with gorgonzola, parmigiano reggiano and mascarpone cheese - a perfect stand-by for Christmas eve or a rich starter to kick off a celebratory meal of roast guinea fowl with char-grilled radicchio. The torta margarita is a fabulous concoction of pan di spagna sponge, langue de chat biscuits, fruit and cream and makes the perfect centrepiece for the festive table. Italian homemade biscuits make wonderful Christmas presents - Learn to make amaretti and almond cakes to give as presents.


Great British Classics 13th – 15th Feb

Make all your favourite dishes to delight your family and friends on this culinary tour of the British Isles; Cullen Skink from Scotland, potted crab from Cornwall with soda bread, the magnificent, beef Wellington and a simple shepherd’s pie, Pork chops in cider, baked jam roly-poly pudding and rhubarb tart will all be on the menu.


Grand Tour of Italy 04th - 07th March

The English “milordi” as they were called progressed down from the Alps through the Italian Peninsular on their grand cultural tours taking in Venice, Bologna, Florence, Rome, Naples and Sicily. Just like the modern tourist these early travellers were enchanted not only by the art and architecture and the scenery but also by the food and drink they encountered. We shall be making cicchetti (finger food from Venice) a rich vegetable and bean soup from Florence, Tortellini from Bologna, Abbacchio all romana, lamb Roman style, sartu’ di riso – a magnificent rice dish from Naples and the cassata siciliana a dainty concoction of ricotta, sponge cake and candid fruits from Sicily and more.

Once you have dabbled with curing you will become addicted

Residential and other classes and courses in the UK Statistics: 0 click throughs, 336 views since start of 2012