Hi Cooks!
It's been a fun month here at Cooks Academy with students starting our 8 Week Beginners Course and others just finishing our acclaimed Essential Seafood Course. You may be lucky enough to bump into one of these budding fish chefs somewhere, espousing the health benefits of eating fish as they nonchalantly whip up a sea bass en papillotte or a lobster thermidor.
For something to do to avoid Christmas for as long as possible check out National Organic Week for interesting, foodie things to see and taste - its on 6th to 12th November and there are events on all around the country.
For something to do to avoid Christmas for as long as possible check out National Organic Week for interesting, foodie things to see and taste - its on 6th to 12th November and there are events on all around the country.
Grainne Wall becomes Head Tutor
We're delighted to announce the appointment of Grainne Wall as Head Tutor here at Cooks Academy. Many of you reading this, will have attended Grainne's classes and I'm sure you'll all agree that her passion, enthusiasm, flair, creativity, knowledge - where do I stop? - attention to detail, talent in all matters food related is unparallelled.
Apart from her teaching duties Grainne will be keeping a lid on many of the operational aspects of running Cooks Academy. We're all delighted to have her on board and wish her every success in her new role.
Apart from her teaching duties Grainne will be keeping a lid on many of the operational aspects of running Cooks Academy. We're all delighted to have her on board and wish her every success in her new role.
Superb Schedule for 2007 launched
Plan ahead and book your place for 2007. Don't forget Gift Vouchers for all our cookery lessons make great presents for Christmas.
New for 2007
New for 2007
- 4 Pro Courses - 1 month full time Jan, Feb, Sep & Oct.
- 5 Essential Cookery Courses - 1 week full time April, May, Jun & Aug x 2.
- Fast One Pot Cooking - 4 Week Hands on
- Cucina Italiana - 4 Week Hands on
- Introduction to Cookery - 6 Week Hands on
- Quick Entertaining - new recipes
- Afternoon Demonstrations from 2-4pm
Office Christmas Parties at Cooks Academy
Why not organise a cookery event here at Cooks Academy? Cooking is a great way of entertaining your staff or clients because it unlocks creativity, builds friendships and you don't have to worry about the weather! We thrive on having groups here for our fun filled cookery events and with our new Hands On Workshop we can take more people than ever. Click here for more details or call Tim at 01 214 5002
Foodie Quote of the Month
'Ask not what you can do for your country. Ask what's for lunch. '
Orson Welles US Actor & Director 1915 - 1985
Orson Welles US Actor & Director 1915 - 1985
Recipe of the Month - Barm Brack
Makes a 1lb loaf
100g sultanas
225ml (¼ pint tea, brewed in a tea pot), hot
60g candied peel, chopped
50g soft brown sugar
50g granulated sugar
1 egg
200g plain flour
½ teaspoon of baking powder
1lb loaf tin, lined with baking parchment
Preheat oven to 180C/350F/Gas 4
Method
1. In a bowl, cover the raisins and sultanas with good quality strong tea and leave for 3-4 hours to allow the fruit to plump up.
2. After the fruit has been allowed to soak, add the candied peel, sugar and egg and mix well. Sieve the flour and baking powder and stir in thoroughly, leaving no pockets of dry flour.
3. Pour the mixture into a lined tin and bake in a preheated oven for 40 – 50 minutes until a skewer comes out clean.
The Halloween Brack traditionally contained various objects baked into the bread and was used as a sort of fortune telling game. In the barm brack were: a pea, a stick, a piece of cloth, a small coin (originally a silver sixpence) and a ring. Items, when received in the slice, were supposed to carry a meaning to the person concerned: the pea, the person would not marry that year; the stick, would continually be in disputes; the cloth or rag, would have bad luck or be poor; the coin, would enjoy good fortune or be rich; and the ring, would be wed within the year. Commercially produced barmbracks for the Halloween market still include a toy ring.
Ingredients
100g raisins100g sultanas
225ml (¼ pint tea, brewed in a tea pot), hot
60g candied peel, chopped
50g soft brown sugar
50g granulated sugar
1 egg
200g plain flour
½ teaspoon of baking powder
1lb loaf tin, lined with baking parchment
Preheat oven to 180C/350F/Gas 4
Method
1. In a bowl, cover the raisins and sultanas with good quality strong tea and leave for 3-4 hours to allow the fruit to plump up.
2. After the fruit has been allowed to soak, add the candied peel, sugar and egg and mix well. Sieve the flour and baking powder and stir in thoroughly, leaving no pockets of dry flour.
3. Pour the mixture into a lined tin and bake in a preheated oven for 40 – 50 minutes until a skewer comes out clean.
Assistant Tutor Vacancy
Cooks Academy is now recruiting for the part time role of Assistant Tutor. He or she will work as assistant tutor on our Professional Courses in 2007 and will run many of their own demonstration and hands on classes throughout the year.
The ideal candidate must be:
The ideal candidate must be:
- Formally trained either as a chef or a cook
- Have worked professionally in the restaurant / catering business or taught cookery professionally
- Passionate and knowledgeable about food
- Customer focused with a positive hard working attitude
Food Trivia Quiz
October Food Trivia Winner - Congratulations to Catherine Kinnane one of many who answered correctly that Sherry is the alcohol often used in making Trifle.
Enter November's Food Trivia Quiz to win a Free Demonstration Class at Cooks Academy by answering the following question: What dark green vegetable of the brassica family is normally used with Potato in the traditional Irish dish Colcannon? Enter Competition
Enter November's Food Trivia Quiz to win a Free Demonstration Class at Cooks Academy by answering the following question: What dark green vegetable of the brassica family is normally used with Potato in the traditional Irish dish Colcannon? Enter Competition
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Telephone: +353 1 214 5002 Fax: +353 1 214 5923 Email: info@CooksAcademy.com