Cookery Demonstration Theatre Kitchen Hire

Our range of demonstration kitchens is proving to be very popular with food festivals and events around the country.

Demonstration Kitchen Hire

Top celebrity chefs nationwide have used our kitchens, ranging in size from our portable and versatile Mini up to our top of the range Bentley, all commenting on the amazing amount of workspace and easy to use accessible equipment.

Richard Bertinet

From village halls to premier league football stadiums, we have the perfect kitchen solution at an affordable cost. Whatever or wherever your location is, count us in.

Aiden Byrne

Delivered, installed and collected, manned or unmanned, the choice is yours.

Brian Mellor

Our kitchens are ‘Designed by a demonstration chef FOR demonstration chefs”.

Simon Rimmer

We can even provide you with a Compere or Demonstration Chef, just in case you have a chef not turn up – it happens!

Stefan Gates

2012 is fast approaching and the festival planning is already under way. Venues being booked, fabulous food and drink producers are booking their spaces and event organisers are looking for their inspiring and entertaining celebrity chefs and cookery theatres for a fantastic showcase of all that’s great in food and drink.

John Torode

Look no further, the search ends here for your chefs and cookery theatre hire. Click here for more information

www.nigelbrownchef.co.uk

Edible Flowers and Micro Herbs

RIP to the “LTC”
Chef & Food Features Editor – Nigel Brown

The days of the LTC – lettuce, tomato and cucumber garnish – fell by the wayside long ago to the point I think we could almost class it as an iconic statement of the mid 70’s and early 80’s era. It’s now just a distant memory of the days spent garnishing a prawn cocktail or a steak during my basic catering training days in the skyscraping tower know to all as Hull College. RIP to the “LTC”.

Edible Flowers

After falling out of favour for many years, cooking and garnishing with flowers is back in and on trend once again. Flower cookery can be traced back to Roman times, and to the Chinese, Middle Eastern and Indian cultures. Edible flowers were especially popular in the Victorian era during Queen Victoria’s reign.

I’ve been using edible flowers and micro herbs for some time now so I feel it’s my responsibility to enlighten you all into a little knowledge on the different varieties of edible flowers and micro herbs.

The secret to success when using edible flowers is to keep the dish simple, don’t add too many other flavours that will over-power the delicate taste of the flower.

To all you “budding chefs and cooks”, edible flowers and micro herbs are trending now, so jump on the band wagon and take your gardening and cooking skills to a new level; this nearly lost art is back to stay.

Here are some of the more popular edible flowers and micro herbs for you to clue up on to impress your dinner party guests with and why not try this little passion fruit soufflé recipe too, it’s a great dessert for dressing with Nasturtiums and Violas.

Top tip – If you’re going to grow your own edible flowers make sure you remove the stamens from the centre of the flowers before serving and eating!

Happy cooking!

Passion Fruit Soufflé

Passion Fruit Souffle

Ingredients

2 egg yolks

2 x 20g castor Sugar

30 ml strained passion fruit juice

2 egg whites

Salt

Method

In a bowl, cream the egg yolks with the first 20g sugar, until pale and the sugar has dissolved. Add the passion fruit juice, mix and set aside.
In a separate clean bowl, whisk the egg whites with a tiny pinch of salt.

When you are ½ way to peaks forming, add ½ the remaining sugar, followed by the rest shortly after. Whisk to firm peaks but be careful not to overbeat them.

Whisk some of the whites into the yolks then carefully fold through the remaining.

Spoon the mixture into a buttered and sugared ramekin. Bake at 190ºC for 12 minutes.

Serve hot from the oven with miniature vanilla ice cones decorated with edible violas and nasturtiums.

Edible Flowers

Nasturtiums
These rank among most common edible flowers. The blossoms have a sweet, spicy flavour similar to watercress. The leaves add a peppery tang to salads. Pickled seed pods are a great substitute for capers.

Violets
These have a sweet, perfumed flavour. Related flowers, Johnny jump-ups or violas and pansies now come in colourful purples and yellows to apricot and pastel. Eat the tender leaves and flowers in salads, also use the flowers in desserts and iced drinks and they may be crystallized as well. The heart-shaped leaves are edible and tasty when cooked like spinach.

Chive Blossoms
Use whenever a light onion flavour and aroma is desired. Separate the florets and enjoy the mild, onion flavour in a variety of dishes.

Garlic Blossoms
The flowers can be white or pink and the stems are flat instead of round. The flavour has a garlicky zing that brings out the flavour of your favourite food. Milder than the garlic bulb. Great in salads.

Scallop with Micro Herbs

Micro Herbs

Pea Blossoms
Edible garden peas bloom mostly in white but may have other pale colouring. The blossoms are slightly sweet and crunchy and they taste like peas. The shoots and vine tendrils are edible with a delicate, pea-like flavour.

Scarlet Runner Beans
These have brilliant red blooms that are very tasty and can be served as a garnish for soups or in salads. The bean pods toughen as they age so make use of the young pods as well as flowers.

www.nigelbrownchef.co.uk

Meat, Poultry and Game Galore Cookery Course

From French trimming to preparing and butchering various cuts of meats, you will experience a whole host of savoury dishes to cook and taste.

Meat, Poultry and Game Galore Cookery Course

This meaty course is something to really get your teeth into, we’ll be covering a wide range of meat, poultry and game and show you all the techniques you need to know for preparing these dishes from the very start to the presentation including how to cook the perfect fillet steak whether your preference is rare or well done.

Learn how to check the quality points of meat, in particular beef and lamb, find out how to portion poultry the professional way and get some helpful hints on cooking methods for fantastic results every time.

You will also have prepared your evening meal to take home with you.

This is a one day course which starts at 10.00am and finishes approximately 3.30pm. All ingredients, a recipe booklet, the loan of an academy apron, lunch and refreshments throughout the day are included. We will also provide you with suitable containers to take home your work to share.

£175.00 per person
For course dates and online booking click here

Living in the country, I often get offered game for my kitchen, and whilst I like to think of myself as a fairly competent cook, I had never tackled the feathered and furry. A day at The Nigel Brown Cookery Academy soon put that right. A well constructed day course took me from plucking and drawing game birds, through a delicious rabbit pie lunch and on through the afternoon to terrines and butchery.

The venue is great, and the school provides everything you will need for the day including a warm welcome and relaxed atmosphere. As you giggle your way through the gutting you’ll wonder why you haven’t done this before, and as my husband tucked into a pigeon-stuffed pheasant breast for supper, he was thinking the same!

Amanda
Cambridgeshire

The Nigel Brown Cookery Academy

Cookery School Discounts

The Academy is having a super spring sale

Cookery School Customers

For a fantastic 10% discount off all our one day courses in March and April, including Ultimate Michelin Star Magic, just enter VC10 in the discount box at checkout.
Only limited places available so book online now to guarantee your place.

Cookery School Late Deal Special Offers

We have 4 fantastic One Day Courses in January at the special Late Deal price of only £125 per person saving a whopping £50 per person. Choose from Pudding and Pie, Chocolate and Sugarwork, East Meets West or our popular Saturday Cookshop. With only limited availability, book online now to reserve your place.

Lemon Meringue Pie, Nigel Brown Cookery Academy

Also on offer at only £70 is our half day Traditional Italian Pasta class saving you a massive £25. Again, there are only a few places left so be quick if you want to take advantage of this deal.

The Nigel Brown Cookery Academy
Barton upon Humber
North Lincolnshire
01469 530044
info@nigelbrownchef.co.uk
www.nigelbrownchef.co.uk

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Scunthorpe Market Christmas Cookery Demonstrations

To get you in the festive spirit and promote the fantastic selection of fresh produce from the market top chef Nigel Brown will be demonstrating Christmas cookery in the entrance to Scunthorpe Market in Library Square on Saturday 11th December.

Nigel Brown Chef

Using ingredients from the market Nigel will be cooking up some tasty treats for the Christmas holidays including lots of hints and tips for preparing that extra special lunch. Nigel said “So many people get into such a pickle cooking lunch on Christmas Day but there are lots of ways to make life easier for yourself to free you from the kitchen and enjoy the festivities”.

There will be two demonstrations, the first at 11am and the second at 12.45pm. Nigel will be available after each demonstration to answer any party food questions.

A Taste of Christmas Cookery Course

There are still a few places left at Nigel’s Cookery Academy in Barton for his Taste of Christmas cookery course on Saturday 18th December, so if you’d like to book a place and make your very own Christmas pudding along with other stunning creations then simply book online at www.nigelbrownchef.co.uk.

Britain’s Best Dish in the Midlands

ITV1’s nationwide cooking competition to find the UK’s most mouth-watering dish is targeting the Midlands in its search for Britain’s Best Dish.

Last year saw Jonathon Davies from Leeds scoop the £10,000 first prize with a sumptuous dish of Seared Masala Spring Lamb. Amateur chefs from Norfolk and Hampshire have also triumphed in previous contests – so could 2011 be the year when someone from the Midlands step up to the plate?

The show’s producers are hoping to attract lots of local culinary talent to compete for the £10,000 cash prize.

We are having our local UK auditions for people to pitch their dish in January 2011. The Coventry audition will be on the 29th January 2011.

“There’s a fantastic tradition of wonderful home cooking in the region, and we’re expecting to find some really talented cooks when we visit in January for the auditions” said series producer Rory Dalziel.

“Whether it’s a Melton Mowbray pork pie, jugged hare or a Bakewell tart, we’re confident of a very high standard, as well as a few exciting surprises.”

The idea of the series – to be screened on ITV1 next Spring – is to find the tastiest starter, main course and dessert cooked in the UK, with one of those courses going on to win the overall title of Britain’s Best Dish 2011, plus the £10,000 first prize.

The production team will be coming to Coventry in January and they are asking people to come along and pitch their signature dish. The amateur cooks with the most potential will then be invited to London to take part in a live studio “cook off.”

“We are looking for delicious homemade dishes cooked by people who have a real passion about food, as well as the strong belief that they can produce Britain’s Best Dish” said Dalziel. “There’ll be no cooking involved at this stage but we want everyone to bring either a sample of their dish, a photo of it or something else that will make it stand out.”

What makes our food program different from others is that we are very interested in advocating regional ingredients. We would love to see amateur cooks using fresh local food in our kitchen studios in order to promote the use of good quality local produce. Regularly attracting viewing figures in excess of two million, we are expecting the fifth series to be bigger than ever, showcasing great regional produce and plenty of taste.

Anyone who would like to be considered for the auditions should contact bestdish@itv.com or call 09011 22 33 11.

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