uFoodie Essentials Series
This series of classes is aimed at NEW COOKS, whether you need to learn cooking for your family, or its a hobby you want to pursue. It is also good for established cooks if you have any clear gaps in your knowledge. You can pick and choose which courses you would like OR attend the whole series, which will take you from zero to hero in the kitchen! The series can turn a non-cook into a competent cook with a great repertoire, and the confidence to cook for themselves, friends and family.
Tuesday Nights, 7-10pm, £60 or £55 web advance. Full series discounted to £600
Ages 16+ (under 18’s must be accompanied by an adult)
Tuesday Nights, 7-10pm, £60 or £55 web advance. Full series discounted to £600
Ages 16+ (under 18’s must be accompanied by an adult)
BOOKING IS VIA JW3
- Box Office on 020 74338988
- Online at www.jw3.org.uk/event/ufoodie-essentials?pid=36665#.Wk8_Nt-Ro2w
- Email to info@jw3.org.uk
- Box Office on 020 74338988
- Online at www.jw3.org.uk/event/ufoodie-essentials?pid=36665#.Wk8_Nt-Ro2w
- Email to info@jw3.org.uk
CLASS 1 - Intro to Cookery Skills – 20 Feb 2018
This is the essential theory class to understand the basic principles of how to cook. We explore flavour, what it means and how to extract the maximum from our ingredients; how to season correctly, taste and adjust; basic knife skills, essential ingredients for our fridge and store cupboard; how to recognise herbs and spices and when to use what; main food groups, flavour combinations; cooking terminology and basic food hygiene. This class sets the foundation of all the classes to follow. It is not a hands-on class but a theory based class with demonstrations and tastings.
CLASS 2 - Soup & Bread – 27 Feb 2018
The perfect quick, easy, healthy and delicious meal! Soups are delicious, nutritious and versatile. You will learn to make the classics, and how to make some quick and easy breads to accompany.
CLASS 3 - Eggs, Pasta, Rice – 6 Mar 2018
Learn how to fry, poach, scramble and make a delicious omelette and some other delicious egg based dishes (frittata, quiche, shakshuka). Learn three essential pasta sauces and how to cook pasta correctly. Learn to cook rice perfectly every time, as well as how to jazz it up to make for a more interesting meal.
CLASS 4 - Chicken – 13 Mar 2018
This class will teach participants how to deal with the most common and versatile protein, the humble chook! We work with the whole bird, and pieces (wings, thighs, breasts). We teach how to debone thighs, and portion a whole bird (before or after cooking).
CLASS 5 - Meat – 20 Mar 2018
This class teaches participants how to cook meat properly – the essential techniques of browning, braising, pan frying and oven roasting. We cook with whole cuts and minced meat, and cook with both beef and lamb.
CLASS 6 - Fish – 17 Apr 2018 2018
This class teaches simple favourite ways to cook with fish. Skill include de-skinning and pin-boning but the main focus is how to cook filleted fish as we would buy it ready prepared for cooking. Recipes for salmon, cod, haddock and sea bass are included.
CLASS 7 - Vegetables – 24 April 2018
This class is primarily focussed on how to cook the vegetable accompaniments to your main proteins, rather than vegetarian main courses (see “Va Va Vegetarian” in the uFoodie Inspiration series). Learn how to roast the perfect potato, glaze the gorgeous carrot, saute the spinach and steam the grean beans! Importantly, you will learn how NOT to overcook your vegetables, and some cheffy tricks to keep vegetables bright and colourful with the flavour locked in before a quick reheat to serve!
CLASS 8 - Salads – 1 May 2018
Learn a selection of classic and modern salads to accompany your main dishes, ideal for summer BBQ’s and Sunday lunches, but delicious any time of the year. Dishes include potato salad (2 ways), coleslaw (2 ways), grain based salads (quinoa, couscous, bulgur, freekeh, lentil), roasted vegetable salads and tips for crispy and colourful garnishes
CLASS 9 - Desserts – 8 May 2018
This class teaches the classic sweet treats that are sure to fill you with warmth and happiness both in the cooking, and the eating. Dishes include fruit crumbles and pies, chocolate mousse, lemon tart, Sticky toffee pudding, pavlova, melting chocolate fondant and more!
CLASS 10 - World Food – 15 May 2018
This class will showcase simple but wonderful dishes from around the world for y ou to learn to cook and enjoy. Dishes include Thai Green Curry, Mexican Fajitas, Japanese Teriyaki and sushi rolls, Indian Tikka Marsala, Chinese roast duck & pancakes, Jamaican jerk chicken, Asian noodle broth and more
CLASS 11 - Shabbat – 22 May 2018
This class will teach the classic Friday night favourites – challah, chicken soup, kneidels, roast chicken, braised brisket, roast potatoes, vegetable sides and a parev dessert
CLASS 12 - Jewish Festivals – 29 May 2018
This class will teach favourite traditional milky dishes from the main Jewish festivals - sufganiyot (donuts) and latkes for Chanukah, cheesecake for Shavuot, hamentashen for Purim, matzo brei, apple & almond cake for Pesach, honey cake and pomegranate ice cream for Rosh Hashana and more…
This is the essential theory class to understand the basic principles of how to cook. We explore flavour, what it means and how to extract the maximum from our ingredients; how to season correctly, taste and adjust; basic knife skills, essential ingredients for our fridge and store cupboard; how to recognise herbs and spices and when to use what; main food groups, flavour combinations; cooking terminology and basic food hygiene. This class sets the foundation of all the classes to follow. It is not a hands-on class but a theory based class with demonstrations and tastings.
CLASS 2 - Soup & Bread – 27 Feb 2018
The perfect quick, easy, healthy and delicious meal! Soups are delicious, nutritious and versatile. You will learn to make the classics, and how to make some quick and easy breads to accompany.
CLASS 3 - Eggs, Pasta, Rice – 6 Mar 2018
Learn how to fry, poach, scramble and make a delicious omelette and some other delicious egg based dishes (frittata, quiche, shakshuka). Learn three essential pasta sauces and how to cook pasta correctly. Learn to cook rice perfectly every time, as well as how to jazz it up to make for a more interesting meal.
CLASS 4 - Chicken – 13 Mar 2018
This class will teach participants how to deal with the most common and versatile protein, the humble chook! We work with the whole bird, and pieces (wings, thighs, breasts). We teach how to debone thighs, and portion a whole bird (before or after cooking).
CLASS 5 - Meat – 20 Mar 2018
This class teaches participants how to cook meat properly – the essential techniques of browning, braising, pan frying and oven roasting. We cook with whole cuts and minced meat, and cook with both beef and lamb.
CLASS 6 - Fish – 17 Apr 2018 2018
This class teaches simple favourite ways to cook with fish. Skill include de-skinning and pin-boning but the main focus is how to cook filleted fish as we would buy it ready prepared for cooking. Recipes for salmon, cod, haddock and sea bass are included.
CLASS 7 - Vegetables – 24 April 2018
This class is primarily focussed on how to cook the vegetable accompaniments to your main proteins, rather than vegetarian main courses (see “Va Va Vegetarian” in the uFoodie Inspiration series). Learn how to roast the perfect potato, glaze the gorgeous carrot, saute the spinach and steam the grean beans! Importantly, you will learn how NOT to overcook your vegetables, and some cheffy tricks to keep vegetables bright and colourful with the flavour locked in before a quick reheat to serve!
CLASS 8 - Salads – 1 May 2018
Learn a selection of classic and modern salads to accompany your main dishes, ideal for summer BBQ’s and Sunday lunches, but delicious any time of the year. Dishes include potato salad (2 ways), coleslaw (2 ways), grain based salads (quinoa, couscous, bulgur, freekeh, lentil), roasted vegetable salads and tips for crispy and colourful garnishes
CLASS 9 - Desserts – 8 May 2018
This class teaches the classic sweet treats that are sure to fill you with warmth and happiness both in the cooking, and the eating. Dishes include fruit crumbles and pies, chocolate mousse, lemon tart, Sticky toffee pudding, pavlova, melting chocolate fondant and more!
CLASS 10 - World Food – 15 May 2018
This class will showcase simple but wonderful dishes from around the world for y ou to learn to cook and enjoy. Dishes include Thai Green Curry, Mexican Fajitas, Japanese Teriyaki and sushi rolls, Indian Tikka Marsala, Chinese roast duck & pancakes, Jamaican jerk chicken, Asian noodle broth and more
CLASS 11 - Shabbat – 22 May 2018
This class will teach the classic Friday night favourites – challah, chicken soup, kneidels, roast chicken, braised brisket, roast potatoes, vegetable sides and a parev dessert
CLASS 12 - Jewish Festivals – 29 May 2018
This class will teach favourite traditional milky dishes from the main Jewish festivals - sufganiyot (donuts) and latkes for Chanukah, cheesecake for Shavuot, hamentashen for Purim, matzo brei, apple & almond cake for Pesach, honey cake and pomegranate ice cream for Rosh Hashana and more…
BOOKING IS VIA JW3
- Box Office on 020 74338988
- Online at www.jw3.org.uk/event/ufoodie-essentials?pid=36665#.Wk8_Nt-Ro2w
- Email to info@jw3.org.uk
- Box Office on 020 74338988
- Online at www.jw3.org.uk/event/ufoodie-essentials?pid=36665#.Wk8_Nt-Ro2w
- Email to info@jw3.org.uk