Cookery for Life
The Cookery School at Dean Clough Dean Clough, Halifax, West Yorkshire HX3 5AX 01442 383192
www.thecookingschool.co.uk
Within a large beautifully restored mill, The Cookery School is housed in a state-of-the-art food and learning spherical space, which has been ingeniously designed to accommodate up to 20 students in a light and professional environment. If you can’t attend one of the dedicated vegetarian or
vegan courses, which run several times a year, principle chef tutor Matthew Benson-Smith, (former chef to Prime Minister John Major) is happy to accommodate vegetarians and vegans on any of their one day courses. I attended Jewel in the Crown Vegetarian – and learned to
cook a selection of the most mouth-watering and authentic tasting curries – including: kitcheri, a spiced vegetable dish of rice and lentils; cauliflower and potato curry with spiced nut cakes and stuffed paratha with cucumber raita. Comprehensive detail was paid to teaching a variety of
chopping, preparation and cooking techniques – using fresh ingredients laid out at individual work stations. The course was organised to include sampling some of
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curry from The Cookery School
Vegetable
1 medium potato – peeled and cut into 1cm cubes 1 medium carrot – peeled and sliced 150g green beans – trimmed and cut into 3cm lengths
1 courgette – trimmed and sliced 150g/5oz cauliflower – separated into florets 1 medium onion – chopped 2 tbsp vegetable oil 1 green chilli – chopped 1 tsp each of turmeric, cumin, ground coriander and curry powder
6 tbsp coconut cream 2 tbsp fresh coriander – chopped You will also need a steamer with a lid.
1 Place the steamer and its lid on a pan of boiling water. 2 Place the prepared potato and carrot in the steamer and cook for 5 mins. Add the cut beans and cauliflower florets and continue to steam for a further 5-6 mins. 3 Meanwhile, heat the oil in the other pan and fry the chopped onion over a medium heat until soft and browned. Add the spices and the chilli (if using) and cook slowly for 8-10 mins. 4 Add the steamed vegetables and a little of the water from the steaming pan. Simmer until the vegetables are soft but not broken up. 5 Add the coconut cream and stir gently. Spoon the curry into a serving dish. Sprinkle with chopped coriander and serve with plain rice.
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cake from the Dandelion & Burdock
3 cups plain unbleached white flour
2 cups raw cane sugar 6 tbsp cocoa powder 2 tsp baking soda ½ tsp sea salt
2 cups/500ml soya milk (fruit sweetened)
¾ cup/187ml vegetable oil 3 tsp egg-replacer 2 tsp vanilla extract
1 Preheat oven to 180ºC/350ºF/Gas Mark 4. Mix the dry ingredients together first. 2 Once the mixture is even, mix in wet ingredients. Continue mixing until the batter is smooth. 3 Pour into a greased 9”/ 23cm spring form cake pan and bake for approximately 40 mins, until a skewer inserted in the centre comes out clean.
Chocolate Frosting
1 cup raw cane sugar 6 tbsp corn starch 4 tbsp cocoa powder ¼ tsp sea salt
2 tbsp vegetable oil 1 cup soya milk (fruit sweetened)
½ tsp vanilla extract
4 Mix sugar, cornstarch, salt, and cocoa in a medium sauce pan. Whisk in the soya milk. Heat over medium heat until it gets thick and starts to boil. Simmer for 1-2 mins. 5 Remove from heat and stir in oil and vanilla. Cool and spread on cooled cake.
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the food for lunch and taking home your finished dishes at the end of the day with a recipe pack. Priced at £140, I’m confident a place on The Expert
Vegan for example (running August 10, 2010) would make an excellent gift for someone special or treat for yourself. (Note, if attending a vegetarian course, as a vegan,
please state this on booking and the team will happily provide suitable ingredients and guidance).
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