DATES FOR COURSES
DATES FOR LINDY'S COURSES AT DENMAN COLLEGE
EVERY CLOUD HAS A SILVER LINING
In the wake of Lockdown
Denman comes to you!
I will be inviting you to “Zoom
with the seasons” my sessions started on
September 1st with seven
fermentation and cooking
sessions. To be followed by
four winter warming and festive themes
Yes really £5 a session! If that is not amazing value, what is?
Preserving and cooking with the seasons
September 1s, 4pm - Damsons
A winter pick-me-up to warm the cockles of your heart. Purely medicinal of course…
Damson/plum and star anise jam:
Use to sandwich the layers of a Victoria sponge cake, spoon onto Scotch pancakes, topped with clotted cream or thick yoghurt, use to fill an Italian crostata or simply spread on buttered toast or use to make a a good old fashioned jam sandwich.
September 8th, 4pm - Runner beans
Runner bean chutney (traditional chutney)
the perfect recipe to preserve your runner beans, to enjoy every day of the year with fry-ups, bread and cheese, cold meats, pies and casseroles
Runner bean sauerkraut (ferment/pickle)
A German family recipe that will ensure there is always a health-giving vegetable salad, ready to serve from the fridge
September 15th, 4pm - Blackberries
Italian blackberry syrup:
to pour over ice cream, to enhance cocktails and mocktails or simply dilute for soft drinks.
Blackberry, apple and brandy jam:
to serve with roast pork, wild boar and seasonal game dishes or thickly spread on buttered toast and crumpets
September 29th 4pm
La Giardiniera - Tomatoes
Mediterranean vegetable preserve made with tomatoes, peppers, courgettes, aubergines, garlic and more
Serve cold as a starter or salad.
Tomatoes and chilli cooked long and slow. The perfect finishing touch for a cold collation or a hot winter’s feast.
October 6th, 4pm Apples
Apple and rosemary jelly
made with the juice extracted from the apples, delicious with roast lamb and pork dishes.
Apple and rosemary cheese
made with the apple pulp that is left over, after the juice has been used for jelly-making. serve like Spanish membrillo on the cheese board or cut into pieces and eat like sweets.
October 27th 2020, 4pm Pumpkin
Pumpkin and orange jam:
A creamy yet tangy breakfast preserve, to ring the changes with your favourite marmalade
Triple ginger and pumpkin soup:
With the return of chilly mornings and evening, soup makes a welcome return on the menu
November 3rd 2020, 4pm – Apples and pears
English apple chutney:
to serve with cheese, cold cuts, English breakfast, or a bacon sarnie
Pickled pears for the cheese board, and even for stews, curries and tagines.
Zoom - Advanced Party
November 11th 2020, 4 pm – Onions
Balsamic pickled onions
To serve with an Italian antipasto of cured meats, with a cheese board or served into a sweet and sour casserole.
Red onion marmalade
For pates and terrines, goat’s cheese crostini or a toasted cheese sandwich
November 17th 2020, 4pm –
Cooking ahead – Advanced Party
Confits of Duck
The simplest winter warming supper party main ever to have tucked up your sleeve this Christmas. Serve with mashed potato!
Rillettes of Duck
Pot the confit and create an ever-ready starter or canape to keep in the fridge and serve on brioche or toast to friends and family at the drop of a hat.
Tues 24th Nov 2020 @ 4pm – Edible gifts and festive wrapping
Traditional Italian biscuits to serve with pudding wine, perfect to give as gifts, gift wrapped in pretty pots and festive ribbon.
Cellophane gift wrapped hazelnut biscuits to serve with ice cream, mousses, fruit and other light desserts.
Tues 1st Dec 2020 @ 4pm – Festive
Mincemeat – apple, pear, or japonica?
There is no finer mince pie than one filled with homemade mincemeat.
Mince pies and alternative fillings
Not everyone loves mincemeat (especially children) but it is easy to fill them with things they do like.
Mulled wine or cider
The perfect drink for festive fun in the garden - at a distance this Christmas
Friday 11th Dec 2020 @ 4pm – Zoom the Christmas extras
Cranberry and orange relish
A quick-to-make and delicious alternative to Cranberry jelly…makes just 1 pot! Double up if you need more, keeps for months.
A super standby that works, served hot or cold
Remoulade - the perfect accompaniment to cold ham, turkey and cured meats.
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Cookery cooking classes at Denman College with Cookery cooking classes at Denman College with Lindy Wildsmith