Evening Classes at Sussex Downs College

Ian teaches regularly at Sussex Downs College running cooking courses for the Adult Education department.

For booking or enquires visit sussexdowns.ac.uk, email info@sussexdowns.ac.uk or call 01323 637 152

COURSES STARTING 29th APRIL 2014

Tuesday 29th April:
FISH AND SEAFOOD (4 weeks)

  • Filleting a round fish
  • Mackerel fillets with peppers and capers
  • Hot Sussex smokie
  • Prawn toasts
  • Thai fish cakes
  • Preparation of a cooked crab
  • Dressed crab
  • Crab linguine
  • Spicy mussels
  • mussel pilaff
  • Filleting a flat fish
  • Plaice in pastry with leeks and ginger
  • Posh fish cakes

Wednesday 30th April:
BASIC CHEFS SKILLS 1 (4 weeks).

Bread making:

  • understanding yeast
  • Sun-dried tomato bread
  • Wholemeal rolls
  • Soda bread

Filleting flat fish (plaice / lemon sole) :

  • Fish stock
  • Fillets of plaice (sole) in a wine and mushroom sauce

Sauces and dressings:

  • Espagnole sauce
  • Fresh tomato sauce
  • Mayonnaise
  • Vinaigrette dressing
  • Green salsa.

Pastry making:

  • Choux pastry
  • Lemon tart (sweet pastry)
  • Quiche

Thursday 1st May:
BREADS AND BAKING (4 weeks).

  • Garlic and rosemary focaccia bread
  • Granary rolls
  • Wholemeal loaf
  • Seeded white bread
  • Chorizo and thyme fougasse
  • Sun-dried tomato baguette
  • Peanut and sesame bread
  • Sourdough starter
  • Fruit loaf
  • Chelsea buns
  • Sourdough loaf
  • Soda bread
  • Brioche

COURSES STARTING 3rd JUNE 2014

Tuesday 3rd June:
DELICIOUS DESSERTS (4 weeks)

  • Panna cotta
  • Exotic fruit salad
  • Creme brulee
  • Best chocolate cake ever
  • Potted chocolate
  • Chocolate roulade
  • Frangipane tart
  • Lemon tart
  • Sticky toffee cake with fudge icing
  • Chocolate fondant pudding
  • Passion fruit mousse
  • Pear ‘tarte tatin’

Wednesday 4th June:
BASIC CHEFS SKILLS 2 (4 weeks)

  • Meat: boning a loin of lamb
  • Garlic, herb and lemon stuffing
  • French trimmed best end
  • Jointing a chicken
  • Chicken casserole
  • Shellfish preparation
  • Fresh crab – dressing a crab
  • Thai crab cakes
  • Fresh mussels – Moules mariniere
  • Pasta making
  • Ravioli
  • Ricotta and spinach cannelloni
  • Vegetable dishes: Roasted root vegetable
  • Stir fried vegetables
  • Spinach timbale
  • Roasted Mediterranean vegetables
  • Rosti

Thursday 5th June:
REAL COOKING 3 (4 weeks)

  • Hot tuna salad Nicoise
  • Smoked haddock and leek tart
  • Goat’s cheese and sun dried tomatoes in puff pastry
  • Boursin stuffed chicken
  • Potato and Chorizo stuffing
  • Apricot, bacon and celery stuffing
  • Pear and chocolate tart
  • Potted chocolate
  • Chocolate truffles

Hand made pasta:

  • Lasagne
  • Tagliatelle with bacon and spinach
  • Pizza

COURSES STARTING 23rd SEPT 2014

Tuesday 23rd September:
EVERYDAY MEALS 1 (5 weeks)
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  • Lamb casserole
  • Chicken korma
  • Bolognaise sauce
  • Bacon, leek and fusilli bake
  • Chicken tagine
  • Salmon in pastry
  • Classic fish pie
  • Thai pork balls with coconut

 

Wednesday 24th September:
FISH AND SEAFOOD (5 weeks)

  • Filleting a round fish
  • Mackerel fillets with peppers and capers
  • Hot Sussex smokie
  • Prawn toasts
  • Thai fish cakes
  • Preparation of a cooked crab
  • Dressed crab
  • Crab linguine
  • Spicy mussels
  • mussel pilaff
  • Filleting a flat fish
  • Plaice in pastry with leeks and ginger
  • Posh fish cakes

Thursday 25th September:
REAL COOKING 4 (5 weeks)

  • Smoked trout mouse
  • Taramasalata
  • Smoked mackerel and whisky pate
  • Salmon stuffed with leeks and ginger
  • Chicken in red wine
  • Summer pudding
  • Prune and almond tart
  • White chocolate ice cream
  • Pancakes:- Mushroom, ham and Gruyere gallette
  • Roquefort tart with apple salad
  • Curried parsnip and apple soup

COURSES STARTING 4th NOV 2014

Tuesday 4th November:
THE CURRY CLUB (5 weeks)

India:

  • Kashmiri chicken
  • Vegetable samosas
  • Spicy roast potatoes

Morocco:

  • Lamb tagine
  • Fruited cous cous
  • Olive flat bread

Thailand:

  • Thai fish cakes
  • Green chicken curry
  • Fragrant rice

The Middle East:

  • Talas boregi
  • Imam Byaldi
  • Koftas

Wednesday 5th November:
VEGETARIAN GOURMET 1(5 weeks)

  • Onion tart with melted goat’s cheese
  • Lentil and apricot soup
  • Spinach and Gruyere galette
  • Stuffed butternut squash
  • Smoked pepper sauce
  • Minestrone soup
  • Parmesan croutons
  • Hummus
  • Pita bread
  • Leek and tarragon quiche
  • Ragout of peppers
  • Baked aubergines
  • Jewelled cous cous
  • Tagine of sweet potatoes

Thursday 6th November:
REAL COOKING 5 (5 weeks)

  • Goats cheese tart with cranberry relish
  • Crab quiche
  • Roast tomato soup
  • Posh fish pie
  • Salmon with a pesto crust on roasted peppers
  • Pork fillet stuffed with wild mushrooms, wrapped in Parma ham
  • Orange bakewell
  • Toffee apple tart
  • Banana souffle
  • Morrocan lamb
  • Jewelled cous cous
  • Thai fish cakes