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

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

Your courses are wonderful.
Creative and informative
but social and relaxed at the
same time. I look forward to
coming to another one very soon.

Judy Parkin
Weybridge, Surrey

 

Cooking with Kid
11 Sep, 9.45-3.30

In celebration of the Chinese Year of the Goat, this class demonstrates
the versatility of kid meat. Highly appreciated in the Caribbean, Middle East and mainland Europe, succulent kid meat is at last taking pride of place
on UK menus.
Very similar in flavour to lamb or mutton, kid meat is not in the least bit 'goaty' – unlike some goat cheeses and yogurt. What's more, it's a good choice if you're looking for health-promoting red meat. Compared with lamb or beef, it is relatively low in saturated fat and cholesterol but rich in iron and protein.
Come and learn to cook kid meat in mouth-watering grills, roasts, curries, tagines and burgers. We'll be using Dorset-raised kid, which is particularly tasty, so there's every reason to give it a try.

Typical recipes
Slow-Roast Shoulder of Kid with Rosemary and Garlic
Moroccan Kid Tagine with Apricots and Almonds
Caribbean Pepperpot Kid with Lime Rice
Classic Jamaican Goat Curry
Italian-Style Grilled Kid Chops with Crushed Cherry Tomatoes
Spicy Kid Burgers with Yogurt and Harissa Sauce

Fee
£135

Book now
Return to class calendar
.

Kid cookery classes Christine McFadden
15th Aug

Just to say thank you so much for a marvellous day – some delicious recipes which I look forward to using. And what a lovely group of people.

Jenny Mortimer
Blandford Forum, Dorset

 

Vegetable Pickles and Preserves
2 Oct, 9.45–3.30

We'll be using seasonal vegetables to make colourful fresh-tasting pickles
and preserves, including traditional British favourites, Middle Eastern specialities and Asian salted pickles.
You'll learn how to make successful brined and vinegar-based pickles,
and some sweeter preserves too. Some can be enjoyed right away, others
will be ready in just a few weeks, ready for the festive season. They make excellent gifts.
We'll be joined by Shirley Booth, author of Food of Japan, who will talk about Asian pickles and explain some of the techniques.
You will be able to take home the pickles you have made.

Typical recipes
Green Bean and Red Onion Pickle
Bread and Butter Pickle
Middle Eastern Tomato and Garlic Pickle
Instant Mixed Vegetable Pickle
Quick Carrot and Cucumber Pickle
Korean-Style Fennel and Cabbage Kimchi
Miso-Marinated Pumpkin
Red Onion Marmalade

Fee
£130

Book now
Return to class calendar
.

Punchy Pickles and Ferments cookery classes
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
9 Oct, 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
£120

Book now
Return to class calendar
.

Gluten-free baking cookery class
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
23 Oct, 9.40–4.45

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)
Mediterranean Fish Stew with Aïoli
Lime Leaf and Chilli Squid with Pomelo and Ginger Salad
Char-Grilled Scallops with Sweet Chilli Sauce
Sea Bass Parcels with Fennel and Preserved Lemon
Dressed Crab
Grilled Sesame Mackerel

Fee
£140

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

Fish cookery classes
15th Aug

Thank you for a wonderful class. I really enjoyed myself and the atmosphere, company and food were lovely.

Jocelyn Pannett
Salisbury, Wiltshire

 

Food for Sharing: Terrific Tapas
6 Nov, 10.00–3.30

Create a tempting selection of Spanish tapas – bite-sized portions of tasty dishes designed to stimulate the appetite and blot up pre-dinner drinks. We'll look at how tapas culture evolved and discover some regional favourites too.

Typical recipes
Pan-Fried Padrón Peppers with Sea Salt Flakes
Griddled Prawns with Saffron Mayonnaise
Marinated Piquillo Peppers with Migas
Spicy Meatballs with Tomato Sauce
Membrillo and Manchego
Catalan Tomato Bread
Warm Chorizo Salad with Butter Beans and Tomatoes

Fee
£130

Book now
Return to class calendar
.

Spanish tapas cookery classes Dorset
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 Nov, 9.45–3.30
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

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

Pastry cookery classes Dorset
15th Aug

I really enjoyed the Bird
Cookery class – many new
and useful ideas and some
easily converted to cooking
for one. The company
was lovely too.

Richenda Malone
Aylesford, kent

 

Bird Cookery/2
27 Nov, 10.00–3.30

A sequel to our popular summer Bird Cookery class, here we get to grips with winter birds – think partridge and pheasant, wild duck and wood pigeon, goose and grouse. Whether it's a simple lunch or a stylish dinner for two, a weekday family supper or a festive roast with trimmings, we'll show you how to prepare and cook to perfection a selection of winter birds.

Typical recipes
Grouse Casserole with Juniper and Gin
Warm Salad of Partridge, Pears and Walnuts
Braised Pheasant with Apples and Somerset Cider Brandy
Seared Pigeon Breasts with Chicory and Cobnuts
Roast Wild Duck with Blackberries and Celeriac
Classic Roast Goose with Apple Sauce

Fee
£140

Book now
Return to class calendar
.

Bird Cookery 2 cookery classes
15th Aug

I found this vegetable class
so inspiring. Thank you for
a very enjoyable day.

Lisa Waterman
Maiden Newton, Dorset

 

Veggie Special: Beyond Brussels Sprouts
4 Dec, 10.00–3.30
Take a new look at Christmas vegetables and learn to cook imaginative alternatives to Brussels sprouts. Some of the dishes make the perfect festive main course for vegetarians. Sprout-doubters will flock to your table.

Typical recipes
Red and Wild Rice Pilau with Cranberries, Orange and Brazil Nuts
Pan-Fried Jerusalem Artichokes, Carrots, Mushrooms and Hazelnuts
Braised Red Cabbage with Quince and Hazelnuts
Deep-Fried 'Seaweed' with Almonds
Parsnip and Carrot Stir-Fry with Sesame and Chilli
Parsnip Gratin with Ginger Cream and Grains of Paradise
Brussels Sprout Stir-Fry with Lemon, Peppercorns and Golden Garlic Crumbs

Fee
£130

Book now
Return to class calendar

Veggie Special: Beyond Brussels Sprouts cookery classes
  In the pipeline
Cooking with Coconut
Cooking with Chocolate
Curries of the World
Indian Vegetarian Cookery
Taste of Italy: Pasta, Pizza and Polenta
.
    Photography: Cristian Barnett, Christine McFadden, Scott Morrison    
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