We teach our diploma students how to joint chickens because it is a more cost effective way of serving it. You can also use the leftover carcass to make stock. By following the instructions in this step by step guide you should finish with 8 neat chicken joints, Instructions Wipe the chicken with kitchen paper and […]
Choux pastry is a lovely pastry to make whether you are using it to make sweet things such as profiteroles, eclairs, or savoury such as gougere. It can be deep fried to produce beautifully light beignet soufflees or very tasty cheese aigrettes. Care needs to be taken when measuring the ingredients. Some recipes use milk and others cook […]
Steak and Mushroom Pie is perfect for serving on a cold winters night. Serve with creamy mashed potatoes, glazed carrots and leafy green vegetables such as Savoy cabbage Instructions Preheat the oven to 1500C/Fan oven 1300C/ gas mark 2. Dip the meat into seasoned flour. Heat the oil in a frying pan and brown the […]