I am hosting a series of cooking schools at Yateley Manor during the Summer break.
The theme will be on modern British cooking utilising Asian influences which have long been a part of our cooking culture.
If you are interested and would like to learn how to create a banquet menu from fresh ingredients and spices then this is a great way to learn. I will be giving live demonstrations and each guest will be cooking along with me to create several authentic dishes.
A special introductory price of £65 per person for each class will include all ingredients and cooking utensils. You can take all the finished dishes home with you with containers provided. Classes will not exceed 4 persons and should last about 4 hours. The menus are printed below and I will blog all the recipes that we use which will be mailed to each guest on the course.
A deposit of £15 per person is applicable to guarantee your place, the remainder being due on the day. Please make all cheques payable to Gary Ashley.
SPECIAL OFFER. BOOK BEFORE JULY 14th AND RECIEVE 25% DISCOUNT.
Agenda,
I will be hosting the classes on every Monday and Tuesday in August from 9:30a.m. I will be welcoming you with refreshments on arrival, where we will talk through the day's menu and have a little introduction to the various spices and ingredients used in Asian cookery. I will give live demonstrations of each dish one by one and then the group will recreate them with my guidance.
We will aim to finish about 1:00p.m but times may vary.
One to one classes can be arranged.
Monday menu
Chicken Tikka Masala,
We will be using fresh chicken thighs and will be making our marinade from fresh garlic, ginger, chilli,
selected spices and yoghurt.
To be accompanied with a mild and creamy curry sauce.
Freshly made garlic and coriander naan breads,
Although naan's are often bought ready made, I always make my own as they are simple to make and can be packed with loads of extra flavour and are a great way to impress friends.
Tuesday Menu
Thai green chicken curry,
Green chilli, coriander, lemongrass, ginger and coconut milk.
Egg fried rice, ginger and soy sauce,
Great with this Thai curry.
Sesame seed flat breads,
Made with fresh dough and toasted sesame. A great accompaniment.
If any further information is required, then please feel free to contact me via email or telephone.
ChefGary,
chef@chefgary.co.uk
ChefGary's Private Dinner Parties
CHEF LESSONS, MAIN PAGE
07775560126,
01252 405507,
The theme will be on modern British cooking utilising Asian influences which have long been a part of our cooking culture.
If you are interested and would like to learn how to create a banquet menu from fresh ingredients and spices then this is a great way to learn. I will be giving live demonstrations and each guest will be cooking along with me to create several authentic dishes.
A special introductory price of £65 per person for each class will include all ingredients and cooking utensils. You can take all the finished dishes home with you with containers provided. Classes will not exceed 4 persons and should last about 4 hours. The menus are printed below and I will blog all the recipes that we use which will be mailed to each guest on the course.
A deposit of £15 per person is applicable to guarantee your place, the remainder being due on the day. Please make all cheques payable to Gary Ashley.
SPECIAL OFFER. BOOK BEFORE JULY 14th AND RECIEVE 25% DISCOUNT.
Agenda,
I will be hosting the classes on every Monday and Tuesday in August from 9:30a.m. I will be welcoming you with refreshments on arrival, where we will talk through the day's menu and have a little introduction to the various spices and ingredients used in Asian cookery. I will give live demonstrations of each dish one by one and then the group will recreate them with my guidance.
We will aim to finish about 1:00p.m but times may vary.
One to one classes can be arranged.
Monday menu
Chicken Tikka Masala,
We will be using fresh chicken thighs and will be making our marinade from fresh garlic, ginger, chilli,
selected spices and yoghurt.
To be accompanied with a mild and creamy curry sauce.
Freshly made garlic and coriander naan breads,
Although naan's are often bought ready made, I always make my own as they are simple to make and can be packed with loads of extra flavour and are a great way to impress friends.
Lemon and cardamon basmati rice,
A perfect accompaniment to any curry.
Quick lime and mustard seed pickle,
This really simple recipe goes great with many curry dishes.
 |
| Chicken Tikka Masala |
 |
| Toasting spices for extra flavour |
 |
| Curry banquet |
Tuesday Menu
Thai green chicken curry,
Green chilli, coriander, lemongrass, ginger and coconut milk.
Egg fried rice, ginger and soy sauce,
Great with this Thai curry.
Sesame seed flat breads,
Made with fresh dough and toasted sesame. A great accompaniment.
 |
| Mixed spices |
 |
| Flat breads |
 |
| Green Thai curry and egg fried rice |
If any further information is required, then please feel free to contact me via email or telephone.
ChefGary,
chef@chefgary.co.uk
ChefGary's Private Dinner Parties
CHEF LESSONS, MAIN PAGE
07775560126,
01252 405507,
No comments:
Post a Comment