January 15 (Wednesday) 6:30 pm - February 12 (Wednesday) 9:00 pm
Coleridge Community College
Radegund Rd, Cambridge CB1 3RJ
length of course
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Brief Description Our aim is to create favourite flavours from the Indian sub-continent to our dining table. Be it favourite take-away or any dish you liked and would like to re-create.
Our aim is to create favourite flavours from the Indian sub-continent to our dining table. Be it favourite take-away or any dish you liked and would like to re-create. Family friendly dishes which can be enjoyed by all. We aim to use recipes with easily available ingredients locally or from supermarkets. You will be given guidance and pointers to get the right ingredients. You will be shown a great collection of recipes which are well used and rehearsed. Each lesson begins with interactive demonstration and sampling of the dish. During the demonstration you will be given pointers such as knife skills and kitchen safety. Then you will have the chance to cook at your own pace with hands on support and guidance. Once you have finished cooking and cleaned and washed down, the following week’s recipe will be handed out so you can obtain the ingredients in plenty of time for the next lesson. The lessons are run on an informal basis, which is fun to do, whilst learning some new recipes and techniques.
Previous Experience and Knowledge Needed?
The following mentioned dishes are just ideas that can be swapped, changed and adapted towards the need of the group.
The dishes to be made over the 5 weeks are:Tikka and various variations, Madras curry, Bhuna curry, Jalfrezi etc, Biryani /Pilau rices and breads.
By the end of the 5 week course learners will have the opportunity to:
• Make a range of dishes and variations discussed with confidence.
• To show modern day skills and the use of new ingredients.
• Gain confidence to experiment further on your own.
• Build confidence and enjoyment in cooking.
• Improve your basic methods of preparation of food and cooking
• Develop a better understanding of food hygiene in the kitchen.
Extra costs on the course for example text book, materials or equipment
You will be given an ingredients list weekly and will be asked to bring the ingredients for the following week’s recipe at a cost of between £8 to £15 (max) weekly.
For the first session you will need to bring:
£5 for basic start up ingredients and general herb and spices.
On completion of this course, what might your next steps be?
The Learn and Train office is able to give course information or search for alternative courses for you.
TO BOOK YOUR PLACE
Vinie MohanI have been a chef for many years, at present I am group executive chef for Aspens. I also teaches cookery courses in Adult Learn and Train.