Feel Good Family Food: Tacos

Adults · Wellness
In this class you will learn how to make various recipes of Family Feel Good Food:

March 2021 Recipes:

Week of March 4th:
Thai Green Curry: Ingredients and Recipe We're going to make our own curry paste and talk about why it's better than store bought! Then discuss the best ways of storing it before turning it into a delicious curry served with coconut rice.

Week of March 11th:
Cauliflower Mac and Cheese: Ingredients and Recipe Learn how to make THE best cheese sauce and the rules to making a great mac and cheese. We'll be upping the nutritional value (and flavor) by including some cauliflower.

Week of March 18th:
Cheesy Tear and Share Bread: Ingredients and Recipe Our next bread class will look at making a sharing loaf stuffed with cheese, it's easier than you think and utterly delicious.

Week of March 25th:
Dan Dan Noodles with Crispy Pork: Ingredients and Recipe Deliciously creamy noodles with crispy pork, pak choi and (possibly the best bit) homemade chilli oil to top it all off

February 2021 Recipes:

Week of February 4th: Cauliflower Steak, buttered leeks root vegetable mash and rye chocolate chip cookies

A dish to truly make veggies sing and seasonal vegetables the star of the dish. We'll also make chocolate chip rye cookies that are simple to whip up when you are in need of a treat.
Cauliflower Steak:
Ingredients and Recipe

Week of February 11th: Basic Bread - we'll make a basic white or brown loaf and some flavored butters.

We'll talk about the fundamentals of bread and what to look for at different stages, look at a few ways of shaping as well as discussing the flavor bomb of compound butters.
Basic Bread:
Ingredients and Recipe

Week of February 18th: Dahl

A staple meal in this house it's comforting, nourishing, delicious and nutritious. We'll talk about using spice and how to build flavor. We'll serve it with fluffy rice, seasonal greens side dish and raita.
Ingredients and Recipe

Week of February 25th: Tacos

We'll make homemade tacos and fill them with a great vegetarian/vegan filling of pulled jackfruit, winter slaw and a tahini dressing. This is a great way to surprise meat lovers with a veggie alternative that eats just like pulled pork. You'll be surprised!
Ingredients and Recipe
January 2021 Recipes
Week of January 7th: Soups
We'll discuss the basis of making delicious soups without a recipe and make a hearty vegetable soup topped with vibrant gremolata.
Vegetable Soup with Gremolata Ingredients and Recipe

Week of January 14th: Bread

I'm going to start running a bread course once a month and starting with this super simple bread that can be on the table in 30mins. We'll pair this with a couple of great technique lessons, poached eggs and an avocado rose. Soda Bread served with poached eggs and avocado Updated Ingredients and Recipe

Week of January 21st: Fish

Seasonal vegetable salad with a simple, delicious and repeatable way of cooking fish. Baked Cod with Clementine, Rocket and Quinoa Salad served with Almond Aioli Ingredients and Recipe

Week of January 28th: Vegan:

A deep flavoured smoky chilli which is a great one to batch cook. Served with fast, soft tacos made from just two ingredients. Bean Chilli with Flatbreads Ingredients and Recipe

December Recipes:

Week of December 3rd: How to make the ultimate tomato sauce with hidden vegetables, a quick versatile flatbread recipe to get kids in the kitchen, pesto and the dietary alternatives. We'll finish the class making a classic fruit crumble.

Pasta Sauce, Pesto Flatbread and Fruit Crumble
Ingredients and Recipe

Week of December 10th: Learn how to make an impressive but deceptively simple Christmas menu. We'll learn lots of skills including pastry, how to layer flavour and chocolate work.

Christmas (veggie) Feasting: Chestnut and squash pithivier served with celeriac puree and seasonal greens, finishing with a delicious clementine chocolate pot. Ingredients and Recipe

Week of December 17th:

Holiday Canapes
Ingredients and Recipe
Audience: Adults

Upcoming Session

February 25, 1 PM EST
For Adults · 45 mins

102 of 150 spots reserved

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Meet Our Instructor

Sarah Anderson
Sarah has been passionate about food since childhood where she was raised on her family farm, eating seasonal produce as well as raising livestock. Fast forward a 15 year career in the finance industry and with two young children, Sarah returned to her passion of food and cooking full time.

Sarah trained at Tante Marie, the oldest cookery school in the country, and gained a Cordon Bleu diploma. The intensive course enabled her to refine the home cook skills learnt over the years and emerge as a skilled chef. She takes classic cordon bleu cooking and applies the skills to every day, nourishing food.

The food journey has evolved further post college and Sarah has discovered a love of educating others to find kitchen confidence. She loves teaching others the ability to cook feel good food that nourishes mind and body, whilst being considerate to our environment and the planet. Sarah's email: admin@chefsarah.co.uk
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