Christine McFadden
Taste of Dorset Awards Finalist Taste of Dorset Awards Finalist British Cookery School Awards - 2012 Finalist
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UPCOMING CLASS DETAILS
 

Upcoming class details

Listed below are details of cookery classes for the next few months. To book a class, use the on-line form
or contact Christine McFadden on 01308 482784.

Classes are ‘hands-on’ rather than demonstration, limited to a maximum of 7 people and are suitable for
all levels of skill.

Bookings are on a first-come first-served basis. A 40 per cent deposit payable at the time of booking confirms
your place. Full payment is due 7 days before the class. See Terms and Conditions.

 
15th Aug

Christine has given me insights into ways of using ingredients that I could never have gleaned from a book. Already looking forward to the next time
I can make it.

Hilary Newsome
South Petherton, Somerset

 

Cooking with Coconut
19 Feb, 10.00–3.30

Once shunned as a dietary devil, coconut is now classified as a so-called 'superfood' with a host of nutritional benefits. It's also become a must-have ingredient for healthier bakes. As a result, there's a cornucopia of coconut products on the market. If you're confused about how to use them, then this is the class for you.
You'll learn to make a range of sumptuous coconut-based dishes: from curries, soups and stews to cakes, brownies and biscuits, plus drinks and desserts. You'll come away knowing how to use coconut oil instead of butter, how to bake with coconut flour, when to use coconut cream and creamed coconut, and more. We'll also cover the health benefits of including coconut in the diet.

Typical recipes
Spicy Chicken Soup with Coconut and Rhubarb
Grilled Tiger Prawns with Coriander and Coconut Cream Sauce
Keralan Lamb and Coconut Curry
Coconut Chocolate Brownies
Pumpkin and Coconut Cupcakes with Coconut Frosting
Sweetcorn, Coconut and Lime Cookies
Chilli, Mango and Coconut Smoothie
Coconut Chocolate Mousse
Coconut and Lime Sorbet

Fee
£125

Book now
Return to class calendar

Coconut healthy cookery christine McFadden
15th Aug

Christine is not just a great cook, she is a most inspiring writer, a meticulous researcher and a natural teacher. The cookery courses take you round the world, and yet she sources food locally.

Sheila Ryan
Portland, Dorset

 

South Indian Vegetarian Thali
26 Feb, 10.00–3.30

In this class we'll put together a must-try selection of small dishes that celebrate South India's abundance of vegetables, herbs and spices.
Typically served on a thali – a round metal platter– the dishes create a harmonious balance of flavours, texture and colour. They will include tasty vegetable curries, salad, flat breads, chutneys, fresh pickles, rice and yogurt. We'll also show you how to make your own curry powder and masala for seasoning your dishes.

Typical recipes
Spice blends: Curry Powder and Masala
Steamed Rice
Tomato and Lentil Rasam
Pea Pakoras with Fresh Coriander Chutney and Carrot Pickle
Avial – Keralan Mixed Vegetable Curry
Cabbage and Coconut Thoran
Pumpkin Pickle with Sweet Chilli Syrup, Tamarind and Coconut
Keralan Cucumber Salad
Cardamom Yogurt Cream with Hunza Apricots

Fee
£125

Book now
Return to class calendar

Indian vegetarian thali cookery Christine McFadden
15th Aug

I came away completely hooked on pickling and fermenting! I liked the way you gave ideas for using them in other dishes.

Mary-Anne Cooper
Exeter, Devon

 

Veggie Special: Pickles and Ferments
18 Mar, 9.45–3.30

Fermented food is a major health trend, but do you know the difference between a ferment and a pickle? Come and find out at this fascinating class. You'll learn how to use the last of the winter veg and the first of spring in a variety of palate-tickling pickles and ferments. They make colourful, nutritious side dishes and salads that can be enjoyed right away or in just a few weeks.
We'll show you how to make them and also give you some ideas for using them in other dishes.
We'll be joined by Shirley Booth, author of Food of Japan. Shirley will discuss the role of pickles in Japanese cuisine and explain some of the special techniques. The class includes lunch and samples to take home.

Typical recipes
Pickled Dill Cucumbers
Moroccan Carrot and Celeriac Pickle
Fermented Black Beans
Classic Korean Cabbage Kimchi
Quick Radish Kimchi
Seasonal Fermented Crudités
Red Cabbage and Apple Kraut
Miso-Marinated Tofu 'Cheese'
Impatient Cucumber and Carrot Pickle

Fee
£125

Book now
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Vegetable fermentation pickles class christine McFadden
15th Aug

Right from the outset at the fishmongers in Bridport to the welcome we received at your lovely cottage, it has been such a lovely and 'hands-on' course. This is what I wanted as I had hardly ever prepared fish before.

Mary Clark
Poole, Dorset

 

Fish Cookery
8 Apr, 9.30–4.30

The class begins with a visit to Davy's Locker, Bridport's go-to place for top-notch fish. Ace filleter Keith Blake will demonstrate how to scale, bone, skin and fillet a variety of fish, dissect and dress a crab, and clean squid. We then return to the kitchen in Littlebredy to practice techniques and cook our chosen seafood. The class includes delicious fishy snacks, lunch and a glass of wine.

Typical recipes (based on the catch of the day)
Scallops with Sweet Chilli Sauce and Crème Fraîche
Mediterranean Fish Stew with Aïoli
Sea Bass Parcels with Fennel and Preserved Lemon
Dressed Crab
Grilled Sesame Mackerel with Asparagus and Samphire Salad
Skewered Sardines with Lemon Pepper Breadcrumbs
Steamed Salmon Fillets with Bok Choy
Crisp Fried Plaice Fillets

Fee
£150

FULL Please add me to the waiting list
Return to class calendar

Fish cookery classes
15th Aug

Thank you so much for another lovely class. Who needs meat, especially when there are so many delicious greens to try!

Bryony Taylor
Tinkelton, Dorset

 

Veggie Special: Glorious Greens
22 Apr, 10.00–3.30

Need ideas for upping your veg intake? Come to this class and learn how to make the most of glorious seasonal greens. We'll be making palate-awakening salads, sauces and dips, plus satisfying vegetarian main courses, and even a 'green' dessert. The class includes a forage for edible greens round the idyllic Bridehead Lake in Littlebredy.

Typical recipes
Wild Garlic and Leek Soup
Watercress and Mushroom Pâté
Broad Bean Hummus with Thyme and Goat Cheese
Wild Garlic Pesto
Spinach, Carrot and Spelt Salad with Citrus-Ginger Dressing
Green Filo Pie with Chard, Wild Greens and Ricotta
Angelica and Rhubarb Sorbet
Spinach and Apple Cake with Lemon Icing

Fee
£125

Book now
Return to class calendar

Vegetable greens cookery class Dorset
15th Aug

I wanted to congratulate you
on how well organised the
fish class was, and the amount
you managed to cover in a
very clear and easily understood
presentation style. I was amazed
how much I learnt in a day.

Simon Tozer
Salisbury, Wiltshire

 

Fish Cookery
29 Apr, 9.30–4.30

The class begins with a visit to Davy's Locker, Bridport's go-to place for top-notch fish. Ace filleter Keith Blake will demonstrate how to scale, bone, skin and fillet a variety of fish, dissect and dress a crab, and clean squid. We then return to the kitchen in Littlebredy to practice techniques and cook our chosen seafood. The class includes delicious fishy snacks, lunch and a glass of wine.

Typical recipes (based on the catch of the day)
Scallops with Sweet Chilli Sauce and Crème Fraîche
Mediterranean Fish Stew with Aïoli
Sea Bass Parcels with Fennel and Preserved Lemon
Dressed Crab
Grilled Sesame Mackerel with Asparagus and Samphire Salad
Skewered Sardines with Lemon Pepper Breadcrumbs
Steamed Salmon Fillets with Bok Choy
Crisp Fried Plaice Fillets

Fee
£150

FULL Please add me to the waiting list
Return to class calendar

Fish cookery classes
15th Aug

I wanted to let you know that I made a hand-raised pork pie for Christmas. It was well received by the family – swiftly eaten and enjoyed. Thank you for your guidance.

Colin Roper
Portesham, Dorset

 

Eyes on Pies
13 May, 10.00–3.30
Learn how to make shortcrust, rough puff, suet and hot water crust pastry to create a variety of mouth-watering pies – both modern and traditional. Pies include classics such as Raised Pork Pie – and sweet offerings such as
Citrus Suet Pudding.

Typical recipes
Traditional Raised Pork Pie
Italian Vegetable Pies
Beef, Celery and Walnut Pie
Lamb and Barley Pot Pies
Cheese and Chilli Pasties
Citrus and Raisin Suet Pudding

Fee
£140

Book now
Return to class calendar

Pastry cookery classes Dorset
15th Aug

Christine had done so much
research and experimentation –
just what I needed to help
make being gluten-intolerant
more exciting and understand
the use of the exotic flours.
I am still making all her
recipes regularly – delicious.

Jocelyn Pannet
Salisbury, Wiltshire

 

Baking with Gluten-Free Flours
20 May, 10.00–3.30

If you're wheat- or gluten-sensitive, or simply an adventurous baker, come and learn how to bake with the fantastic range of wheat-free flours currently on the market: coconut and chestnut flours, maize flour, chickpea flour, grain flours from oats and barley, grass flours such as quinoa, buckwheat and sorghum, root vegetable flours – think cassava and potato.
You'll be surprised at how much flavour, texture and good-for-you nutrients they add to bakes, pastry and desserts. And what's more, they're all gluten-free!
Please note the flours we use will not necessarily have been packed or stored in a gluten-free environment.

Typical recipes
Chestnut and Cranberry Muffins
Coconut Chocolate Brownies
Chick-Pea Crêpes with Mango and Coconut
Purple Corn and Chilli Bread
Pepper and Potato Oat Cakes
Spicy Italian Vegetable Pies
Walnut Chocolate Tart with Buckwheat Pastry
Clementine and Almond Gateau with Clementine Syrup

Fee
£125

Book now
Return to class calendar

Gluten-free baking cookery class
  In the pipeline
Taste of Eastern Europe: Hungary
Middle Eastern Larder
Taste of Italy: Pasta, Pizza and Polenta
Vegetarian Barbecue
Cooking with Pepper: Black, White, Long and Exotic
.
    Photography: Cristian Barnett, Christine McFadden, Scott Morrison    
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