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Cool cookery classes to try in Dorset this May

PUBLISHED: 17:22 24 April 2014 | UPDATED: 17:22 24 April 2014

Turkish spices

Turkish spices

Archant

Cheese-making, a Turkish spice trip and new wave veggie are all on the menu at Christine McFadden’s cookery school in Littlebredy

Greens + GrainsGreens + Grains

Christine McFadden, aka The Dorset Foodie, runs hands-on cookery classes at her 17th-century home in the beautiful hamlet of Littlebredy, a mere 20 minute-drive from Bridport. As an award-winning food writer and globally-inspired foodie Christine always has a fascinating and unusual range of mouth-watering classes to try and they are suitable for all levels of skill. These are very much ‘hands-on’ rather than demonstration, limited to a maximum of 7 people and include a lunch. To book call Christine on 01308 482784 or email christine@thedorsetfoodie.co.uk. For a full list of courses visit thedorsetfoodie.co.uk


May 9: Soft Cheese-Making

Guest tutor, Louise Talbot of Cutting the Curd, reveals the techniques for producing mozzarella, halloumi, salad cheese (feta) and mascarpone at home. The class is a good mix of demonstration, hands-on, theory and tasting and includes a cheese-inspired lunch. Cheese starter kits will be available to purchase so you can begin making cheese yourself the very next day! Course runs 10am–3.30pm

Typical recipes

Cheese makingCheese making

-Feta and Quinoa Salad with Tomatoes, Radishes, Olives and Pumpkin Seeds

-Fried Halloumi with Onion Marmalade, Preserved Lemon and Roasted Fennel

-Pizza Bianca with Mozzarella and Rocket

-Grilled Tomato, Basil and Mozzarella Stacks

-Mascarpone with Chocolate and Ginger Sauce

-Roasted Apricots in Bay Leaf Syrup with Mascargpone Amaretti Cream

Course Fee: £120

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May 16: Spicy Journeys a Taste of Turkey

Join Christine McFadden on a spice journey to Turkey, home to caraway, anise, cumin and sumac – spices that are native to the Eastern Mediterranean. The course features dishes cooked in the home rather than standard Turkish restaurant offerings. Key ingredients include vegetables, soft cheeses, grains, pulses and seafood. Course runs 10am–3.30pm

Typical recipes

-Muhamarra (Spiced Red Pepper and Walnut Dip)

-Grilled Aubergines with Red Peppers and Feta

-Wild Greens Filo Pie

-Freekeh (Roasted Green Wheat)

-Stuffed Squash with Freekeh, Walnuts and Halloumi

-Braised Vegetables, Barley and Spiced Yogurt

-Spice-Crusted Chicken in Soured Cream

-Grilled Sardines with Cumin and Thyme Crumbs

Course Fee: £120

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May 30: Veggie Special, Gourmet Greens and Grains

Make the most of glorious seasonal greens and get to grips with new wave grains including quinoa, farro and freekeh. Course features vibrant sauces, salads and dips, plus satisfying vegetarian mains, there will also be a foraging walk for edible greens around idyllic Littlebredy. Course runs 9.45am –3.30pm

Typical recipes

-Sautéed Leafy Greens on Grilled Polenta

-Filo Pie with Chard and Wild Greens

-Spinach, Carrot and Spelt Salad with Citrus-Ginger Dressing

-Moroccan Freekeh (roasted young wheat) and Leafy Greens

-Tortilla Omelette with Wild Garlic and Quinoa

-Green Farro Salad with Feta

-Roasted Romanesco with Lovage, Lemon and Pine Nuts

-Middle Eastern Chard Casserole with Toasted Pita and Yogurt

Course Fee: £115

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