Virtual Al Fresco Course with The Cooking Experience

£35.00

Category:

Description

Sit outside and drink in the summer air, obviously with a glass of wine at hand. This collection of things to eat is easy to prepare and assemble, oozes colour and appeals to the eyes!

Laura Coy’s steak salad. This is a stunner! Rare sirloin steak, cut into batons, and sitting on a fabulous salad of buffalo mozzarella, anchovy, olives, sunblushed tomatoes, sweet cherry tomatoes, spring onions, all drizzled with decent olive oil and a touch of balsamic vinegar and dry sherry all made into a dressing.

Coronation Chicken. This one is older than the hills. Marco’s version (sorry his mum’s version!) is based on a reduction of redcurrant jelly and port, curry paste, a little sugar, mayonnaise and single cream. The chicken is cooked beforehand and mixed with the delicious sauce.
Demo.

Two Garlic Breads. One is a pile of home made bread slices smothered with garlic, olive oil and parsley butter, and toasted in the oven. The other is a baguette, cut into chunks, filled with garlic and parsley butter, foiled and oven-baked. No calories anywhere here!

Dark Chocolate Pot. In shot glasses or espresso cups, this is a chocoholics’s paradise. It’s laced with Cointreau or brandy, topped with crème fraiche and toasted almonds. Utterly irresistible.
Marco will happily answer questions from our audience as we go along.

These Interaction sessions will include two items demoed and two where you can join in, if you wish. Marco will guide you through the session having already sent over the recipes and methods, shopping lists and preparations to have organised in advance.

We will have a maximum of three households per session for this, so the session is inclusive for all involved.

Top Tech Tip. If you hook up an HDMI cable from your laptop to a TV in your kitchen, you then have two screens to allow you to have an audience at home!

Reviews

There are no reviews yet.

Be the first to review “Virtual Al Fresco Course with The Cooking Experience”

Your email address will not be published. Required fields are marked *

0