Leiths School of Food and Wine

Cooking With Confidence Part 1

Doune — Fri, 24 May 2013 14:38:46 +0000

No previous cooking experience required!

Designed for enthusiastic amateurs who lack confidence in the kitchen, this 6 part evening course is ideal for those new to cooking, or for anyone wishing to expand their repertoire of simple dishes. Learning some essential cooking techniques will help to build confidence in the kitchen, and open up a world of culinary possibilities. Additionally, learning to make best use of store cupboard ingredients, and how to take delicious shortcuts makes cooking quick and enjoyable every day. Including simple weekday dinners, as well as ideas for entertaining, and with an introduction to baking, this course will help turn novices into confident cooks.

Sample recipes: Caramelized onion and feta tart; Salmon en papillotte with lime and ginger; Sautéed chicken with vermouth and tarragon; Cheese and spring onion scone; Roast butternut squash with sage and Parmesan; Tropical fruit crumble; Chocolate brownies with hot chocolate sauce; Lemon curd and cream cheese muffins.

What is included:

All ingredients are provided and weighed out for you
A recipe pack
A Leiths apron

What you need to bring:

Flat soled shoes
Notebook

Cooking With Confidence Part 2

Doune — Fri, 24 May 2013 14:36:39 +0000

This 6 part evening course is ideal for home cooks who enjoy being in the kitchen but feel that they are lacking basic skills and inspiration. During this 6 part course, you will explore simple pastry and baking techniques, understand more fully the slow and quick methods of cooking meat, an introduction to fish and shellfish cooking , knife skills, risotto, meringues and more.

As well as polishing up your skills, you will be introduced to inspirational recipes and flavour combinations from all over the world, with recipes suitable for both home cooking and entertaining. With plenty of advice on how to adapt your skills to other recipes, this course will help take your cooking to a new level.

Although the Cooking with Confidence courses are designed to follow on from each other, it is not essential to complete part 1 before embarking upon this course.

Sample recipes: Maple roast parsnip soup with Thyme croutons; Herb soda bread; Seared rib eye steak with rosemary cubed roast potatoes and chimichurri; Asian steamed sea bass with garlic, ginger and soy; Charred broccoli with chilli; Moroccan lamb tagine with preserved lemon couscous; Apple tarts with calvados cream; Pistachio meringues

What is included:

All ingredients are weighed out for you
A recipe pack
A Leiths apron

What you need to bring:

Flat soled shoes
Notebook

Cooking With Confidence Part 3

Doune — Fri, 24 May 2013 14:31:08 +0000

For cooks who are comfortable in the kitchen, but who have a desire to produce more challenging and interesting dishes, this 6 part evening course is ideal. With a slant towards entertaining, the range of techniques covered includes making fresh pasta, Italian bread, pastry, sauces, fish preparation and desserts. After 6 weeks you will have a new repertoire for entertaining and a tool box of skills ready to be practiced on any number of recipes.

Although the Cooking with Confidence courses are designed to follow on from each other, it is not essential to complete parts 1 and 2 before embarking upon this course.

Sample recipes: Spatchcock quail with pomegranate molasses; Deep-fried mozzarella balls with beetroot salad; Red onion focaccia; Pan fried sea bream with sauce vierge; Greek parsley pasta with wild mushrooms and pecorino; Squid with chorizo, chickpeas and chilli; Twice baked crab and chive souffles; Pear and medjool date strudel; Citrus polenta cake.

What is included in Cooking with Confidence Part 3:

All ingredients are provided and weighed out for you
A recipe pack
A Leiths apron

What you need to bring:

Flat soled shoes
Notebook

Chocolate Puddings Workshop

Doune — Fri, 24 May 2013 14:26:33 +0000

Join us in this workshop for enthusiastic amateur cooks who love chocolate puddings, but are looking for new ideas and inspiration. The techniques covered include making meringues, mousse and a rich chocolate cake, along with ideas for presentation.

The day will start with a short demonstration. Each student will make all of the recipes, working individually. There will be a choice of shapes and sizes of moulds and cake tins, and you will be guided through different options of how to decorate your finished products. The day will finish with coffee and a glass of dessert wine.

Menu for chocolate puddings workshop:

Chocolate meringues with warm vanilla raspberries

Bitter chocolate and passion fruit mousse

Individual rich chocolate cakes with Armagnac prunes

What the day involves:

Coffee & pastries on arrival
All ingredients are provided and weighed out for you in advance
Unless otherwise specified, classes are a combination of a talk or demo, then plenty of hands-on cooking
Any food not eaten can be taken home
Unless otherwise stated, a light lunch is provided for classes where students have not cooked a meal
A recipe booklet
All guests are assisted by Leiths teachers
We do the washing up

Bread Making Workshop

Doune — Fri, 24 May 2013 14:23:06 +0000

Discover the satisfaction that baking your own bread can bring. Once you have mastered the basics, you can experiment endlessly to create the perfect loaf. Join us for a day of intensive hands-on baking as you learn to create a variety of breads, from a simple fruit soda bread to an enriched white bread, and an Italian bread. You will also learn how to make a biga (starter) so that you can add flavour and texture to your bread in the French and Italian style.

Bread Making workshop; what the day involves:

Coffee & pastries on arrival
All ingredients are provided and weighed out for you in advance
Unless otherwise specified, classes are a combination of a talk or demo, then plenty of hands-on cooking
Any food not eaten can be taken home
Unless otherwise stated, a light lunch is provided for classes where students have not cooked a meal
A recipe booklet
All guests are assisted by Leiths teachers
We do the washing up

Macaroons Masterclass

Doune — Fri, 24 May 2013 14:20:48 +0000

Join us at Leiths for a hands-on morning of Macaroon making. Home bakers seeking out more technical challenges are well catered for in this creative morning, in which, guided by the Leiths chefs, you will learn tips and tricks for successfully baking crack-free macaroons in a number of flavours and hues.

Sample recipes:

Salted caramel, Raspberry, Lemon and Pistachio macaroons

What the day involves:

Coffee & pastries on arrival
All ingredients are provided and weighed out for you in advance
Unless otherwise specified, classes are a combination of a talk or demo, then plenty of hands-on cooking
Any food not eaten can be taken home
Unless otherwise stated, a light lunch is provided for classes where students have not cooked a meal
A recipe booklet
All guests are assisted by Leiths teachers
We do the washing up

Flavours of Sicily with Ursula Ferrigno

Doune — Fri, 24 May 2013 14:08:00 +0000

Join celebrated author and much loved teacher of Italian cookery, Ursula Ferrigno, for a morning of Sicilan inspiration at Leiths. Characterised by the Mediterranean flavours of capers, artichokes, abundant herbs, ripe tomatoes and fresh fish, Sicilian cuisine is perfect for effortless and elegant entertaining. Cooking in pairs, you will spend the morning learning to prepare a delicious feast, gleaning tips from one of the best Italian cooks we know. Once the hard work is done, sit down to enjoy the fruits of your labours with a well earned glass of Sicilian wine.

Sample menu for Flavours of Sicily

Mini farinata pancakes with cherry tomatoes, mint and red onion salad.

Pasta al Norma, homemade tagliatelle with a rich aubergine sauce.

Involtini of swordfish or Tuna rolled up with an olive caper and pinenut and fennel filling.

Sicilian semolina flat breads or rolls

Cassata, iced with raspberry sauce.

Please note these recipes are subject to change.

What the day involves:

Coffee & pastries on arrival
All ingredients are provided and weighed out for you in advance
The class is a combination of a talk and demo, then plenty of hands-on cooking
Students will cook their own lunch
A recipe booklet
All guests are assisted by Leiths teachers
We do the washing up

Knife Skills Workshop

Doune — Fri, 24 May 2013 14:05:46 +0000

This essential knife skills workshop is designed to introduce the enthusiastic amateur to knife skills. Ideal for the home cook who wants to learn which knife should be used for which task, you will also learn how to use large cooks knives with confidence.

Focusing on vegetable and fruit preparation, you will learn to chop, slice and dice like a pro. So, if you want to perfect your julienne, batons and chiffonade, this is the class for you.

Registration is at 9.45 for a 10 am start.

How to cook Perfect Roast Beef

Doune — Fri, 24 May 2013 13:50:38 +0000

In this series of classes the experts at Leiths will teach you how to cook the perfect roast and get it on the table on time with all the trimmings.

If your crackling has never crackled, or your Yorkshire puddings refuse to rise, the Leiths team are here to help. Working in pairs, you will prepare and cook your roast during the morning which you will then sit down and enjoy and you can even invite a guest to share it with you.

Roast Beef Menu

Roast beef

Yorkshire puddings

Roast potatoes

French beans

Horseradish cream

Gravy

Apple crumble and vanilla custard

What the day involves:

Coffee & pastries on arrival
All ingredients are provided and weighed out for you in advance
Unless otherwise specified, classes are a combination of a talk or demo, then plenty of hands-on cooking
Any food not eaten can be taken home
Unless otherwise stated, a light lunch is provided for classes where students have not cooked a meal
A recipe booklet
All guests are assisted by Leiths teachers
We do the washing up

Buttercream decoration at Leiths

Doune — Fri, 24 May 2013 09:45:08 +0000

Queen of Hearts couture cakes joined us at Leiths, leaving behind a kaleidoscope of buttercream creations and inspiration. We were rather impressed with the attendees results, as were the Queen of Hearts ladies themselves.

We have more classes coming up with the Queen of Hearts on the 24th July and the 13th November, so sign yourself up to leave the tricks and techniques behind these beautiful buttercream creations.