01621 890300 www.braxtedparkcookery.co.uk

Special Offer!Book a place on any of Guy Moore’s cookery classes and get the second place half price!

See page 2 for more information!

Issue 1

Welcome to the first edition of The Cookery School Chronicles, created byThe Cookery School at Braxted Park.2012 has already proven to be an exciting year for The Cookery School as we welcome new talented chef Ursula Ferrigno to the team and introduce some fantastic new cookery classes to add to our ever expanding range, including ‘Authentic Italian’, ‘Delicious Dishes in 20 Minutes’ and ‘Cooking with Chocolate: Savoury & Sweet’.

With lots to shout about, this newsletter is designed to bring you up to date on our activities as well as to entertain and offer inspiration by providing culinary delights, including seasonal recipes, recommendations and news on related current affairs.

If you have something to say, then we want to hear!

Whether you have discovered a great new take on a classic recipe or if there is a particular cookery course you want to see then let us know!

We hope you enjoy reading the first edition of The Cookery School Chronicles!

Included in this edition...

• Chef Guy Moore features in our ‘Staff in the Spotlight’ section.

• Mark David provides some useful BBQ tips.

• Brand new cookery courses and dates announced.

• We welcome new Italian chef Ursula Ferrigno to the team.

• Chef Mark Webb provides a superb summer recipe for you to try at home in our ‘In Season’ section.

Jess Chapman MarketingAssistant

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01621 890300 www.braxtedparkcookery.co.uk

Brilliant Baking with Mark WebbOur baking delegates can get rather competitive when it comes to decorating cupcakes and so what better opportunity to introduce an official cupcake decorating competition! Congratulations to Samantha who won our first competition for her excellent

piping skills and went home with a new recipe book and cupcake stand. ThenextBrilliantBakingcookeryclassisonTuesday18thSeptember.

Cookery School HighlightsWe take a look at some of the culinary triumphs from our recent classes.

Fabulous French Provincial with Peter BaylessWhen baking a souffle, the result can be somewhat unpredictable and in many cases disappointing. However Peter Bayless’ delegates rose to the challenge by baking Souffle d’Orange - and boy did they rise... some reaching well over 2 cm’s! Tres Bien!

Looking for a unique gift?If you want to inspire the food lover in your life, why not treat them to a gift voucher for a one-day cookery class?

Vouchers are valid for 12 months and are sent in a gift wallet.

Order one today on our website or by calling us on 01621 890300

Staff in the SpotlightGuy Moore

With over 30 years of experience working in the culinary industry, Guy really knows his stuff!

We pinned Guy down to ask him a couple of questions...

Favourite dish?AnextremelytoughquestionbutBeefWellingtonismostcertainlyupthere!

Can you offer a cookery tip? Don’tcookwithwinewhichyouwouldn’twanttodrink!

Exclusive Newsletter Offer!Book a place on any of Guy Moore’s cookery classes and get the second place half price!Summer Canapés: 24th JulySetting the standard of what is likely to follow, canapés are the first step to adding a touch of glamour to your Summer party. Join us on our new Summer Canapés course to learn how to create small dishes with a big taste.

Cooking with Chocolate: Savoury & Sweet: 14th AugustThis course will teach you about the history, production methods and cooking techniques of chocolate to provide you with all the skills you need to prepare delicious chocolate treats, both savoury and sweet!

Breads & Pastries: 27th SeptemberLearn how to perfect your kneading technique to create the perfect dough for sweet and savoury breads and as well as learn some great ideas for the endless flavours and fillings.

Offer ends on 15th July 2012! Applies to new bookings only.

To book call us on 01621 890300 as this exclusive offer is not available on our website! In the event of a cancellation by The Cookery School at Braxted Park your place is non-refundable. We will offer an alternative course from our calender.

“I had a great day and look forward to trying out the recipes at home!” Mary from Chelmsford

“An enjoyable day doing new things and meeting new people.” Elayne from Colchester

New Cookery ClassAfternoon Summer Barbeque: 4th JulyChef Mark David has designed an exciting new cookery class, with a twist! Running on American Independence Day, delegates will learn how to cook a delicious American inspired menu fit for any Summer Barbecue. After a busy afternoon of prepping delictable dishes, delegates can relax and enjoy the fruits of their labour in Braxted Park’s Walled Garden, with a glass of wine or a cold beer in hand.

01621 890300 www.braxtedparkcookery.co.uk

Real Bread CampaignThe Real Bread campaign aims to improve the quality of bread available in the UK as standards are slipping. They work with organisations and individuals to spread the word about Real Bread and how people can support their local bread maker. For more information on their activities and how you can get involved, vist their website: www.sustainweb.org

To learn how to make fresh bread, why not book yourself a place on our fantastic Breads & Pastries class with Guy Moore on 27th September? Here’s a snap of a foccacia made by his previous class..

One again we are making an exhibition of ourselves!

The Essex Chronicle Festival of Food & Drink21st-22ndJuly 10amto5pm CressingTempleBarns,CM778PD

Come and visit our stand to find out more about our cookery classes, chefs and exclusive show offers. You could also be in with a chance to win a one-day cookery class voucher to attend one of our fabulous classes simply by entering our Prize Draw competition!

The Little Fish ShopThe Little Fish Shop located on Kelvedon High Street are our main supplier of fish - and for good reason! Our chefs and delegates are always impressed with the quality of their produce from local boats or daily from Billingsgate. With great fish and great service, we would certainly recommend a visit! www.thelittlefishshop.com

In Other News...

The Maldon Salt CompanyFavourite of professional chefs ‘Maldon Sea Salt’ is a local product with an international reputation. We recently had the pleasure of welcoming two of the owners, Sue and Clare Osborne on our Spring Dinner Party cookery class. They kindly donated a large tub of Maldon’s finest for our chefs to use and some handy pinch tins for delegates to take home. www.maldonsalt.co.uk

Here comes the sun!With the arrival of Summer, The Braxted Park Estate is in full bloom and looking beautiful. Here are some snaps...

New Chef Announced!We are thrilled to welcome our new Italian chef, Ursula Ferrigno to the team. Ursula has a love of all things Italian and boasts years of skill, knowledge and experience cooking exciting Italian cuisine.

Ursula has had her fair share of television appearances, magazine mentions and radio spots including features on BBC Radio 4’s The Food Programme and Good Food Live. Ursula is also an accomplished author having written 17 International books!

Along with the annoucement of a new chef comes two fantastic new cookery classes, both designed by Ursula.

Authentic Italian - Wednesday 18th JulyLearn how to make stand-out authentic Italian dishes using the freshest ingredients. This class is also suitable for vegetarians.

Book a place before 6th July 2012 for just £99!

Delicious Dishes in 20 Minutes - Wednesday 5th SeptemberThe perfect dishes to make speedy weekday meals exciting and full of flavour when time is tight and tummies are rumbling!

For more info on our cookery classes including the dishes you will be cooking, visit the ‘Courses’ page on our website.

Contact UsThe Cookery School Braxted Park EstateWitham, EssexCM3 8EN01621 890300info@braxtedparkcookery.co.uk

In Season - StrawberriesThis succulent, fragrant fruit is as beautiful as it is flavourful and has become a key ingredient in classic British Summer foods such as Eton Mess, Summer Pudding or simply served with cream. With a little Tender Loving Care, you can grow your own if you have a sunny spot in the garden. If not then we recommend popping to your local farm shop or pick your own.

Here’s a great recipe from Chef Mark Webb for you to try at home - the perfect dessert to enjoy this Summer!

LookoutforthenexteditionofTheCookerySchoolChronicleforanotherrecipetoaddtoyourcollection!

Strawberry Ripple Cheesecake

Ingredients (Makes 8-10 portions)600g cream cheese1 teaspoon vanilla extractGrated zest 2 lemonsJuice of 3 lemons3 leaves gelatine600ml double cream200g caster sugar200g digestive biscuits80g butter

For the Strawberry Sauce500g English strawberries (+ extra for garnish later)100g caster sugar100 ml water

Method1) Melt the butter, crush the biscuits, mix & line a cake tin or individual moulds, chill in fridge.

2) Soften the gelatine in cold water, boil 200ml of the cream with the sugar.

3) Drain & gently squeeze the gelatine, add to the hot cream & beat into the cream cheese.

4) Add the juice & zest of the lemons, and the vanilla extract.

5) Leave to cool for 30 minutes, meanwhile – make sauce by boiling sugar & water for 2 minutes, then pour over hulled strawberries & liquidize in a blender (or use stick blender). Pass through a conical sieve to remove seeds.

6) To finish the cheesecake, whip the remaining 400ml of cream lightly, and carefully fold into the cream cheese mix. Then carefully fold in 2/3 of the strawberry sauce to create a ripple effect.

7) Pour into the biscuit lined cake tin or moulds & chill for at least 3 hours before serving.

8) Garnish with extra strawberries cut & mixed with the remaining sauce.

“Perfect with a glass of bubbly!”- Mark Webb

In the next issue...• New courses announced!• Festive news and offers• The perfect Christmas recipe for you

to try at home!

Recipe

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