Curries From Around The WorldCook curries from Thailand, India, the Caribbean and Indonesia
Curries are popular around the world. On this workshop we cook Middle Eastern fish curry (usually sea bass or sea bream), a red Thai curry, Jamaican grilled pork, Swahili aubergine curry. You will make your own pastes and spice blends by hand using a traditional pestle and mortar. Steamed sticky rice and pilaf rice are demonstrated.
Perhaps most importantly, as well as learning new skills, you will have had some fun learning in a relaxed and supportive environment. During the course the emphasis is on using personal taste, judgement and technique rather than slavishly following a recipe. This approach means that one recipe may become two or three recipes. However, a booklet containing the course recipes will be given to you at the end of the course.
Everyone has their own set of ingredients, and prepares their own dishes sharing only a 4 burner induction hob and standard size fan assisted oven with one other learner. We all work together at the same pace with each stage demonstrated before you do it yourself.
We will stop and eat as we go along so that you taste everything we cook, but you will have some food to take home with you.
The not so small print – please read.
It is essential that you wear flat shoes with a closed toe – this is for your safety and comfort, we will be on our feet most of the time.
It is essential when booking that you advise of any accessibility issues, allergies or dietary requirements. Rutland Cookery School is committed to being as inclusive as possible and we will do our utmost to accommodate you but we do need to know in advance.