In The Woodspeen kitchen we consider the secret to a great sauce, gravy or soup is in the stock. Stocks form the foundation of all great kitchens and add a depth of flavour to your dishes, this course teaches you to understand the importance of stock and how it can impact in your cooking. Once you have a great stock, fresh soups, sauces and risottos are quick and easy to make.
Course includes:
Arrive at 9.45am for tea and coffee and course introduction
During the morning we will be comparing fresh vs shop bought stock and we will be making mushroom nage, vegetable nage, fish stock and chicken stock
Light lunch
The afternoon is all about making great sauces
Course comes to a close at 3pm for questions and answers
To take home. Sauces and stocks made on the day and course recipes and notes.
Spaces for this course are subject to minimum number of participants.
