A brand new 1 day course has just been released with The Nigel Brown Cookery Academy in North Lincolnshire. This is a one day hands-on course and includes all refreshments, lunch with wine, an academy apron and recipe booklet.

Pudding and Pie

Lemon Meringue Pie - The Nigel Brown Cookery Academy

This one day course is perfect for anyone who loves their pudding and pie, whether it be sweet or savoury, for dinner or dessert.

You’ll learn the basics of pastry making including shortcrust, sweet paste and suet pastry before moving on to creating your very own puddings and pies. During this hands-on course you’ll make a traditional steak and kidney pudding; chicken, ham and mushroom pie; exquisite queen of puddings; everybody’s favourite sticky toffee pudding and a light fluffy lemon meringue pie.

At the end of the day you can take home your puddings and pies to share with your family and friends or be a real Georgie Porgie and keep them all for yourself!

Friday 1st May 2009
Wednesday 3rd June 2009
Monday 20th July 2009
£150
Classes are limited to a maximum of 4 students this course is suitable for all abilities. To book your place call The Academy on 01469 530044 or contact us at info@nigelbrownchef.co.uk

www.nigelbrownchef.co.uk

Learn Patisserie Skills At The Novelli AcademyWith Nigel Brown

What better Valentine’s treat could you give your lover than a hands-on masterclass in the art of seductive patisserie work at the world famous Novelli Academy?

The world’s sexiest chef Jean-Christophe Novelli has invited top patisserie chef Nigel Brown to his academy to demonstrate and teach mouth-watering delights such as pastillage sugar work, champagne chocolate truffles, sticky chocolate pudding and much more to tempt and delight that special person in your life.

This is certainly an experience not to be missed. More details about this exclusive 1 day course can be found at , www.jeanchristophenovelli.com/booking_steven.html. Numbers are strictly limited so ring the Academy now and secure that sought-after place on 01582 454134

 Join Nigel at the World Renowned Novelli Academy on the 15th February for a special Valentine Treat

One Day Novelli Academy – Passionate Puddings & Decadent Desserts with 
Nigel Brown and Steven Kitchen

For lovers of Passionate Puddings and Decadent Desserts we take you through some of the world’s favourite mouth-watering recipes. Preparation is the key as with all masterpieces and creations, desserts being no exception to the rule! Top patisserie chef Nigel Brown will introduce you to the pleasures of patisserie work and inspire you to create classical culinary masterpieces for your loved ones. Academy chef Steven Kitchen will also demo and prepare a delicious lunch. 

 Students will gain practical experience in:    

• Pastillage sugar work and petit four presentations    

• The art of chocolate and champagne truffle making    

• Plated dessert presentations    

• Desserts covered include Lemon & Pistachio Souffle, Sticky Chocolate Pudding, Chocolate Creme Brulee  

Course includes lunch and beverages throughout the day.  This course can be redeemed with the One Day Novelli Academy Steven Kitchen vouchers. If you would like any further information, then please contact a member of the Academy Team on:
+44 (0)1582 454134.
Available dates & prices

Pink Pig Gets Celebrity Chef Health Boost

A fantastic free event is taking place this Saturday at The Pink Pig Farm Shop & Restaurant at Holme near Scunthorpe which is sure to appeal to everyone who pledged 2008 as their year of healthy living.

Local celebrity chef, Nigel Brown from Goxhill who was talent spotted by Jean-Christophe Novelli to teach at his world renowned Academy, will be demonstrating wholesome tasty meals using seasonal vegetables and free range meat with the style you would expect from a top class chef. Nigel regularly demonstrates nationwide alongside James Martin, Rachel Green and many others.

Sally Jackson, who owns and runs The Pink Pig with husband Andrew, is inviting children to come and make their own pizza from scratch using fresh veggies and local ham and cheese. Sally’s team will bake them so they can be eaten for lunch in the restaurant with their parents at only £2.99 per child. Nigel added ‘This is a great opportunity for kids to get involved in preparing their own food. Children are much more likely to try different food if they’ve made it themselves’.

Adults can enjoy a taster of alternative therapies including Reiki, Candling or Indian Head Massage as well as sampling tasty healthy offerings from the Farm Shop such as fruit, vegetables, healthy dips and smoothies. Sally said ‘January is the perfect time to boost your body’s immune system with vitamin-packed fresh produce and with the huge range available in our shop there is always something there to tempt even the die-hard junk food addict!’

The event will run from 11am until 3pm, more information can be found at www.pinkpigorganics.co.uk or by contacting The Pink Pig Farm Shop & Restaurant on 01724 844466

I’ll be demonstrating four healthy meals at the Pink Pig this Saturday 19^th January so come along, learn some new ideas, have a chat and pick up a free recipe card. Look forward to seeing you there,

Nigel

www.nigelbrownchef.co.uk

www.superchefsecrets.co.uk

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Lobsters: Storing, Preparation and Cooking Live Lobsters

Lobster Thermidor Recipe

Storage
Live Lobsters are reasonably hardy creatures. They store well in the bottom of the fridge, covered with a damp cloth and can survive for up to a week, they should be checked regularly, if in any doubt of their freshness cook them straight away. Once cooked treat as any cooked food and store for up to three days in the coldest part of your fridge.

Killing Lobsters
There are many different ways to kill a Lobster from drowning it in fresh water to dropping it into boiling water or even using a large chef’s knife through the centre of its head between the eyes.  Don’t remove the bands on it’s claws, they were put there to prevent them eating each other as they are carnivorous and also for your fingers safety too!  They can snap at you very fast at room temperature so be careful not to get on the wrong side of it!

Cooking:
1. Using the largest saucepan you have, half fill with fresh water and add plenty of salt, and bring to a vigorous boil.
2.  Drop the Lobster in and bring back to the boil.
3. When the water comes back to the boil wait about 15 mins for up to 1 1/2lb and add  5 mins per pound over that.
4. When cooked, strain the water into your sink and wash off the lobster in cold water.
5. Refrigerate if not required immediately6. Pull off the claws and crack them, and remove the white meat.
7. Either pull off the tail and peel like a prawn, then cut the body lengthwise in half.  Remove the grey gills.

8. Or using a large pointed chef’s knife, locate the centre of the cross conveniently located on the top of the shell, and push the point vertically through the shell and down through between the eyes. Turn the fish around and with the knife reversed in the same hole cut down through the tail. Separate the meat as above.

Recipe:

Lobster Thermidor 

Ingredients
1×750g/1½lb lobster, cooked
20g/¾oz fresh parmesan, grated
For the sauce
30g/1oz butter
1 shallot, finely chopped
1×284ml/10fl oz tub fresh fish stock
55ml/2fl oz white wine
100ml/3½ fl oz double cream
½ tsp English mustard
2 tbsp chopped parsley
½ lemon, juice only
salt
freshly ground black pepper 

Method
1. Cut the lobster in half and remove the meat from the claws and tail. Leave to one side. Remove any meat from the head and set aside. Cut the meat up into pieces and place back into the shell.
2. For the sauce, put the butter in a pan, add the shallots and cook until softened. Add the stock, wine and double cream and bring to the boil. Reduce by half. Add the mustard, herbs, lemon juice and seasoning.
3. Pre-heat the grill and spoon the sauce over the lobster meat. Sprinkle with the grated Parmesan cheese. Place the lobster halves under a pre-heated grill for 3-4 minutes until golden brown. If you would like to know more hints and tips like these then why not take a look at the recipe page on www.nigelbrownchef.co.uk or take part in the Fish and Shellfish Extravaganza 1 Day Course for a hands-on learning experience including this recipe.

Nigel Brown 

www.nigelbrownchef.co.uk

Nigel Brown is the author of Preparing Lobster. This article is linked to www.nigelbrownchef.co.uk,   www.squidoo.com/SuperchefRevealsMirrorSecrets and www.squidoo.com/cookeryschoolcourses 

The Superchef Secret is mirrors. If you pop into your local supermarket and buy a box of fancy cakes for tea, once you’ve opened the packet and plonked them on a plate they never quite resemble the pretty picture on the front of the box. However, if you dig out that old mirror you put in the back of the garage because it didn’t match your new colour scheme, give it a good clean with some antibacterial spray and then arrange your cakes and pastries on the top, suddenly you’ve promoted your French fancies and mini éclairs into top chef style petit fours.

The same principle applies to all kinds of other dishes too. Cold meats look fantastic fanned out over the mirror with some cherry tomato and parsley garnishing, samosas look like they’ve doubled in quantity and a large creamy gateau wouldn’t look out of place during afternoon tea at The Ritz.

For more Superchef Secrets check out www.superchefsecrets.co.uk and sign up for Nigel’s essential monthly newsletter.

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Top Chef, Nigel Brown, knows the secret of student food success. And, in this new DVD, he reveals all.

In this first DVD and accompanying booklet of Studentchef Secrets, our top chef shows you the art of making tasty, nutritional dinners that are cheap and filling, quick and easy and are guaranteed to impress family, mates, girlfriends and boyfriends.

This module has a skill rating of ‘beginner’, so if you’re new to cooking, don’t have time to find the perfect recipe for curry, spag bol or chilli, or can only manage a ready meal for one in the microwave then this is the DVD for you.

What’s more, these recipes are perfect for freezing into individual portions so if you want to take care of next week’s dinners in advance then just batch cook a recipe, divide it into freezer bags and hey presto! Nutritious, home made dinner that will only take minutes to reheat in the microwave which leaves plenty of time for your social life and spare cash in your pocket to pay for it.

In this DVD our top chef will also teach you how to cook the perfect pasta and rice. These two foods are fantastic for filling you up; they contain no fat and are stuffed full of complex carbohydrates which stay in your stomach for longer leaving you less likely to snack between meals. In addition, they only cost pennies to buy, minutes to cook and can accompany a huge variety of foods which is fantastic news for any student.

For the vegetarians amongst you, just substitute the beef and chicken in the recipes for quorn. Our top chef says it’s an excellent form of protein and tastes just as good when mixed with all the other ingredients.

So, now’s the time to invite round the love of your life for a romantic candlelit dinner for two or plan a ‘mates fest’ with bowls of steaming home cooked chilli and when your friends ask ‘How did you do that?’ just tell them you know the Superchef’s Secret.

www.superchefsecrets.co.uk

www.nigelbrownchef.co.uk