This course runs over 5 consecutive Thursday evenings from 6.45 until 9.15pm.
At Tante Marie we are all about skills and this course is designed to cover a range of skills which may include poultry, meat and fish preparation; risottos, pasta and a selection of desserts. (Note; because of time constraints the main course does not always include vegetable accompaniments.)
Supper Club Part 1 will follow the following programme*, although specific recipes may vary:
Week 1: Learn how to make your own sausages and use these to make a delicious toad in the hole, followed by a fresh, zingy lemon mousse designed to help master the skills behind using gelatine properly.
Week 2: A basic introduction to butchery by learning how to trim a tenderloin, make a caramel and sauté meat... The result, Pork escalopes with caramelised orange sauce. To follow, a delicious Tarte frangipane made with 'pate sucrée' which is used to line and blind bake a flan ring, before making a delicious almond filling and simple icing.
Week 3: More butchery - jointing a chicken for Chicken chasseur, followed by an introduction to cooking with chocolate to make a rich and decadent chocolate mousse dessert with spiced shortbread biscuits.
Week 4: Crab cakes with Asian salad... something a little more adventurous resulting in a fresh, zingy Asian dish... followed by some slightly more complex chocolate work - using acetate and melted chocolate to learn how to make chocolate shapes, filled with a truffle filling.
Week 5: Risotto! Even the greatest of chefs are tested by getting Risotto absolutely spot on... getting the rice perfectly cooked, serving it at the right consistency and bringing out amazing flavours. Follow this up with a sticky toffee pudding dessert with a rich butterscotch sauce.
*Menu subject to change depending on seasonal availability