Courses

Elementary Cookery Courses

Chef at work - course Feb 2007

Lochgreen House Hotel

The Course was tutored by our very own Willie Pike when he was
the Executive Chef and Head of Craft Training for the Costley Group.

The Course runs on a Tuesday Evening from 5.30 p.m. till approximately 9.30 p.m.
Arrive any time after 5 p.m. and enjoy complimentary coffee and Annie’s shortbread (recipe provided)

Each student is provided with their own professional Chefs Striped Apron

Detailed Recipes packs are provided for each Lesson

Each Lesson is broken down into 3 parts.

Introduction / Demonstration
Issue of Recipe Packs
Willie Demonstrates techniques and delivers the theoretical understanding of why and how it works.

Kitchen Activity
The students are divided into 4 groups
Within the kitchen there are 4 interactive activities led by Willie and three of his Key Chefs
Each group visits each of the chefs for a 15 minute session before moving on to the next activity

Tasting Session
What a nice way to finish the evening
Importance of exact Cooking, Seasoning, Presentation and appreciating ingredient and flavor combinations

Week 1

Canapé’s and Finger Food

Week 2

Appetizers / Starters and Amuse Bouche

Week 3

Fish and Shellfish

Week 4

Meat, Poultry and Game

Week 5

Desserts

Kitchen work

Student at work

Kitchen Tasting

cookery group

Emerging talent forum

http://www.williepike.co.uk/courses/etforum/butterflies.pdf

http://www.williepike.co.uk/courses/etforum/lemon_rasp_refresher.pdf

http://www.williepike.co.uk/courses/etforum/Nessie_dessert.pdf

http://www.williepike.co.uk/courses/etforum/nessie.jpg

http://www.williepike.co.uk/courses/etforum/Nippy_Sweetie.jpg

Warmed Berries in a Basil Syrup with Crème Fraiche Sorbet and Sesame Tuile

Berries

Ingredients
500 mls Water
220gms Caster Sugar
5gms Shredded Basil
200gms - Selection of Fresh Ripe Berries – Raspberries/ Strawberries / Blueberries / Blackberries etc

Method
1. Bring the sugar and water to the boil.
2. Place the prepared berries in a bowl along with the finely shredded Basil.
3. Pour on the boiling syrup and leave for 2 minutes.

Crème Fraiche Sorbet
300 mls Orange Juice
50 mls Lemon Juice
250 gms Golden Syrup
650 gms Crème Fraiche

Method
1. Warm the Golden Syrup with Half the Orange Juice and add to the remaining ingredients, whisk to amalgamate. Place in ice cream machine and churn.
Sesame Seed Tuile

Ingredients
250 grms Caster Sugar
125 grms Sesame Seeds
125 grms Melted Butter
80 grms Plain Flour
100 mls Orange Juice
Orange zested
Lemon zested

Method

1. Put all the dry ingredients into a bowl
2. Add the lemon and orange zests followed by the orange juice, and melted
butter and mix well.
3. Stencil a little of the mixture onto a silpat and bake 180oC
4. When golden brown, remove from the oven and allow to cool.
5. Store in an airtight container.

Assembly
1. Spoon the berries into a serving bowl along with a little of the syrup.
2. Place a Rocher of the sorbet in the middle of the bowl and top with a sesame tuille

Pear Mousse
½ pint Pear Puree
2 ½ sheets Leaf Gelatine
1 Spoonful Meringue
7 ½ oz Whipping Cream
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Chocolate Sauce
100 mls Double Cream
100gms Milk Chocolate

Passion Fruit Souffle

Ingredients

80gms Passion Fruit Puree
1 level Tea spoon Pectin Powder
80 gms Egg White
25 gms Castor Sugar
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Softened Butter
Castor Sugar
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Method
1. Prepare the Ramekins by brushing the bottoms and up the sides of the ramekins.
2. Fill with the castor sugar and empty out.
3. Add the Pectin to the Passion Fruit puree and bring to the boil while whisking.
4. When jam like sieve into a bowl and set aside.
5. Whisk the egg whites till stiff and add the castor sugar.
6. Cut the meringue through the warm puree in 3 stages and incorporate well.
7. Spoon into prepared moulds and smooth off level.
8. Bake in a Moderate oven 165 for approx 6 mins and serve immediately.