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 […]
There is no comparison between bought frozen puff pastry and homemade all butter pastry. Puff pastry takes a bit of practice but the effort is worth it. Our 6 Month Diploma students concentrate on mastering this skill in their second term. Essentially puff pastry is a laminated dough which consists of two elements: the detrempe […]
This rich and indulgent cake was devised by Courtney Thompson, who was a student on our Six Month Diploma in 2013. If you’re looking for cherry recipes or cherry desserts, this one is for you! It’s a brilliant cake idea to impress during a party. What makes this dessert delicious is the white chocolate ganache paired […]
Because frozen raspberries are easy to find this pudding can be made all year round and can be a little taste of summer on a cold February day! Only use fresh raspberries when they are in season and plentiful. Because raspberries vary in sweetness always check the sweetness of the finished fool. It may seem […]
Atholl Brose is a drink that is made with oats, honey and whisky. There are many different methods of making it but in essence the oats are steeped in warm water and the resulting milk is used as the base of the drink. Honey and whisky are added to taste and some people like to […]
Hot Cross Buns are traditionally served at Easter and are delicious. They are best served warm from the oven but are still good the next day, toasted like a tea cake. This recipe uses a starter dough which helps to give more flavour. To ring the changes use different types of dried fruits, not just […]