12 Week D of E Cookery Skills Courses
LEARN HOW TO COOK ALL OF YOUR FAVOURITE RECIPES
Face-to-face in the Cook with Steph Kitchen or online, perfect for Duke of Edinburgh Bronze and Silver awards or for those wanting to learn to cook
Steph's recipes will inspire young people to be able to create delicious recipes, learn how to cook whilst gaining essential life skills and confidence building experiences. Good nutrition, kitchen hygiene, time management and how to shop and cook economically are all at the heart of the experience - and of course having fun in the kitchen!!!
Steph's Cookery Skills Courses are designed for any young person wanting to learn how to cook delicious recipes from scratch or for those who are working towards their Bronze, Silver or Gold Duke of Edinburgh Award.
This activity may count towards your Duke of Edinburgh Award Skills Section, please check with your D of E Leader before booking.
Perfect for young people who are off to Uni or are moving into their first flat.
"Steph is passionate about healthy eating, encouraging good eating habits & learning good core skills. She brings this and expert nutritional advice to all of her recipes and classes".
Steph's courses support young people with SEND, both online and face-to-face in the kitchen and any additional help will be provided. Classes are fun, informal and provide students with a fantastic opportunity to try a diverse selection of recipes and cook supper for the family at the same time!
COURSES
Face-to-face courses in the Cook with Steph Kitchen, all ingredients and homemade snacks,
Recipes cards and a pack to fill in for D of E will be provided. Start date and time determined to fit in with the group £350.
or
Cook the recipes at home, with online support, recipe cards and a pack to fill in for D of E if required £80.
Greek Salad
Introductory Course 1:
Week 1: Energy boosting fruit & nut granola
Healthy eating, reading a recipe, hygiene & safety, making a healthy breakfast
Week 2: Healthy chicken korma & fluffy basmati rice
Understanding cross contamination, handling raw chicken, making a low-fat curry
Week 3: Feel good fish finger sandwich & tartare sauce
Enrobing fish & understanding sustainability, using a healthier cooking technique.
Week 4: Oven baked risotto with bacon, peas & Parmesan
Working with Arborio rice, absorption, dry frying bacon to reduce the fat content
Week 5: Falafel burgers & sweet potato wedges
Moulding & shaping, knife skills, cooking a healthy, meat free meal
Week 6: Roasted vegetable & pesto pizza
Understanding yeast & gluten, making a wholewheat pizza & homemade pesto sauce
Week 7: Soy baked salmon with stir fry Chinese veg & whole-wheat ginger noodles
Marinating fish, using a wok, stir frying as a healthy cooking method
Week 8: Steph's tasty Bolognese
Fine knife skills, tenderising meat & using leaner cuts of meat
Week 9: Fajitas with fresh tomato salsa
Making your own spice blend, using a healthier oven baked recipe
Week 10: Mac & cheese with a broccoli twist
Making a roux sauce, cooking pasta al dente, adding veg & a whole-wheat topping
Week 11: Soda bread & speedy tomato soup
Making a wholemeal, high fibre dough, making & blending a healthy soup
Week 12: 5 a day muffins
Cooking with raising agents, adding fruit, vitamins & fibre to a cake recipe
Intermediate Course 2:
Also for those looking to brush up on their baking skills...
Steph's best British bakes course 3 (coming soon)
Week 1: Flapjacks
Using the melting method
Week 2: Scottish shortbread
Understanding the rubbing in method
Week 3: Mini carrot cakes with cream cheese frosting
Using vegetable in a cake recipe, making a cream cheese frosting
Week 4: Sweet or savoury scones and homemade butter
Understanding raising agents
Week 5: Victoria sponge
Creaming method, folding in & decorating a cake
Week 6: Bakewell slice
Making shortcrust pastry, an almond sponge & glacé icing
Week 7: Mini lemon drizzle cakes
Working with citrus fruits, raising agents & making a sugar syrup
Week 8: Welsh cakes
Using a griddle to
Week 9: Sticky toffee pudding
Soaking dried fruits, making a toffee sauce
Week 10: Banoffee pie
Week 11: Chelsea buns
Making a sweet yeast dough, using biological raising agents
Week 12: Eton Mess roulade
Making a fatless sponge & meringues, whipping cream, high level decorating skills
Week 1: Perfect all-day omelette
Healthy eating, hygiene & safety, good knife skills, working with
eggs
Week 2: Banana, muesli breakfast loaf
Understanding oxidisation, making a low fat, high fibre, banana bread
Week 3: Chickpea hummus & griddled flatbreads
Making a healthy snack. Making unleavened bread
Week 4: Pork satay skewers with healthy egg fried rice
Using the grill as a healthier cooking method.
Week 5: Rainbow veggie chilli & homemade nachos
Using fresh herbs & spices, making a nutritious meat free chilli
Week 6: Sausages with sticky onion gravy & perfect fluffy mash
Cooking healthier oven baked sausages, making an onion gravy & perfect mash
Week 7: Chicken & chorizo paella
Cooking paella rice, reducing the fat content of a meal.
Week 8: Thai green prawn /veg curry
Making a curry paste from scratch, using Thai spices, making a healthy curry
Week 9: Roasted vegetable lasagne
Making an all in one sauce & a low fat, high fibre ragu sauce
Week 10: Veggie packed lamb koftas & tzatziki
Adding veg to koftas, using couscous, making a dip
Week 11: Roast chicken traybake, veg & gravy
Making a nutritionally balanced meal, time management
Week 12: Rustic apple tart with vanilla & honey yoghurt
Making a high fibre shortcrust pastry & a Vit C packed filling