A rare opportunity to see a Michelin Starred chef in action, book your tickets now… Read More
About the school
Visit us at the farm
Visit us at Bere Farm
Google Maps
Tag Archives: Cookery Courses Dorset
Meet a Michelin Starred Chef
Posted in Blog, News & events
Also tagged Cookery School Dorset, Russell Brown, Sienna Restaurant
Leave a comment
Nation’s Best Watercress Recipe
The winner will be given a chance to cook their recipe live at the festival on Sunday 19 May 2013 as well as receiving £2,000. Read More
Posted in Recipes
Also tagged Cookery Competitions, Cookery Course Dorset, Cookery School Dorset, Cookery Schools South West, Recipes, Watercress
Leave a comment
We are Recruiting
White Pepper currently has a number of work related opportunities available… Read More
Posted in Blog, News & events
Also tagged Chef jobs Dorset, cookery Dorset, Cookery School Dorset, Job vacany, recruitment Dorset
Leave a comment
White Chocolate and Pistachio Pudding
As mentioned on BBC Radio Solent, 1st November 2012.
This easy to make cold weather pudding is a real firecracker and has just the right amount of sweetness to finish any meal. It’s hassel free, has lots of variations and is really light in texture.
It would also make a great alternative to a Christmas pudding.
White Chocolate and Pistachio Steamed Pudding
- 25g pistachio nuts, finely chopped
- 25g butter, for greasing
- Sponge:
- 100g butter
- 150g sugar
- 3 eggs
- 225g self raising flour
- 100g white chocolate, small pieces
- 1-3 tbsp milk
- Finish:
- candied orange peel or cranberry compote
- custard
- 1. Butter the inside of 6 individual pudding basins, 150ml ( ¼ pt). Cut 6 small rounds of greaseproof to fill the base.
- 2.Dust the inside with chopped pistachios, tapping the mould to remove any excess. Select a suitably large saucepan that will hold all 6 moulds, fill with 2 inches of water and place on the heat to begin simmering.
- 3. To make the sponge: Beat the butter and sugar until white and the sugar has dissolved. Add the eggs and beat again until light and fluffy. Stir in the sifted flour, then beat until smooth and light. Fold in the white chocolate. Adjust the consistency with milk, try to achieve a dropping consistency.
- 4. Fill each mould ¾ full. Place in the saucepan of simmering water and cook for 40-50 minutes. A larger steamed sponge of 900ml (1 ½ pt) capacity will take 1 ¼ -1 ½ hours. Remember to top up the water as necessary.
White Pepper’s Top Tip: The pistachio nuts can be replaced with flour when making variations of this recipe. Partially cooked fruit can be placed in the bottom of the mould before adding the sponge mixture to create an upside-down finish.
Variations: Blackberry & apple, orange & honey, lemon, pear & ginger, marmalade & many more…
Posted in Recipes
Also tagged BBC Radio Solent, Cold weather puddings, Cookery School Dorset, home baking
Leave a comment
Pastry Baked Apples with Quick Toffee sauce
As mentioned on BBC Radio Solent, 1st November 2012.
A fun hands-on recipe, getting everyone involved!
Stuff the apples with any combination of fillings of your choice. The quick toffee sauce works well with sponges too.
Pastry Baked Apples with Quick Toffee Sauce
- Serves 4
- 600g puff pastry
- 100g sultanas
- 2 tbsp Calvados, optional
- 4 eating apples
- 1/2 tsp cinnamon
- 1/2 tsp mixed spice
- 75g brown sugar
- 100g butter
- Beaten egg
- Toffee Sauce:
- 150ml double cream
- 25g demerara sugar
- 1 tsp black treacle
- 1. Soak the sultanas in warm water (or the brandy if using), for 1 hour.
- 2. Top and tail the apples and remove the core.
- 3. Drain the sultanas and mix with the spices, sugar and butter – stuff the centre of the apples.
- 4. Roll the pastry on a floured surface and cut 4 even sized (but no so neat) circles – brush the edges with beaten egg.
- 5. Encase each apple with the pastry, bringing all the edges to the bottom of the apple – pinch well to seal the bottom.
- 6. Brush the outside of each apple dome with beaten egg and make a whole in the top.
- 7. Bake for approximately 20 minutes in a preheated oven (200c).
- 8. Allow to cool for 5 minutes, whilst the sauce is being made.
- 9. Quick Toffee Sauce:
- 10. Place all the ingredients into a saucepan and bring to the boil.
- 11. Simmer for 2-3 minutes and serve hot.
Variations: Small cooking apples can be used instead.
Posted in Recipes
Also tagged BBC Radio Solent recipes, Cookery School Dorset, kids cookery
Leave a comment
Recipe of the month – Crab Soufflés
Crab souffles are fluffy, light and rich tasting. Also accompanied by a sauce made from the brown meat. (The recipe can be made in stages to lighten your workload). Featured with Dorset Echo, April 4th 2011…
- Serves 4
- (4 x 200ml / 7 fl oz ramekins brushed with melted butter and dusted with breadcrumbs.)
- White and brown meat removed from a 1lb crab.
- Reserve all the pieces of shell from the legs and claws.
- 30g Butter
- ½ carrot, finely chopped
- ½ celery stick, finely chopped
- ½ onion, finely chopped
- 2 tomatoes, chopped
- 2 fluid ounces white wine
- 400ml fish stock
- 20 g plain flour
- 100ml milk
- 2 eggs, separated
- 1 tbsp parmesan, grated
- Pinch paprika
- 30 ml double cream
- ½ tsp ketchup
- Salt & Pepper
- Pre heated the oven and tray, Gas 7, 220c.
- 1. Method: Stock: Melt half the butter and add the vegetables, sweat gently for 5 minutes. Stir in the shell and add the tomatoes, white wine and stock and simmer for 30 minutes. Strain the mixture through a fine sieve into another pan and take out 100ml for the soufflés. Boil the remaining liquid until only 2 fl oz remain.
- 3. Panada (soufflé filling): Melt the remaining butter (15g) in a pan, add the flour and cook gently for 1 minute. Remove the pan from the heat and gradually add the 100ml of reserved stock and milk. Return the pan to the heat and bring to the boil stirring all the time. Simmer gently for 2-3 minutes to remove the raw tasting starch. Allow to cool slightly, before stirring in the yolks, cheese, cayenne, 100g (4oz) white crab meat and seasoning to taste.
- 4. To complete the souffle: Whisk the egg whites in a large clean bowl until they form soft peaks. Transfer the crab mixture to another large bowl and loosen with a spoonful of egg whites. Carefully fold in the remaining egg whites. Spoon into the prepared ramekins, put them on a hot tray and bake for 12-15 minutes until risen and golden.
- 5. To finish: While the soufflés are cooking mix the brown meat with the reduced stock, cream and tomato ketchup. Strain through a fine sieve into a small pan and gently heat through. When the soufflés are cooked, quickly part each soufflé and pour on the brown crab sauce, serve at once.
- Variations: Omit the crab and replace with a combination of cheeses. Or substitute the crab for cooked and flaked smoked haddock and serve with roast baby tomatoes.
White Pepper’s Top Tip: Running your thumb around the edge of the ramekin before baking will help the soufflé to rise evenly.
Recipe – Indian Lamb and Sweet Dumpling Stew with Chapattis
AS SEEN AT THE DORSET COUNTY SHOW…
This is a hearty, seasonal one-pot meal, with fragrant and tender pieces of lamb, sweet potato and ginger dumplings. There is a moderate use of spices producing an aromatic flavour rather than making a hot dish. Don’t be put off by the long list of ingredients and of course make it your own by using what is in the store cupboard!
- serves 6-8
- 1 tbsp coriander, seeds
- 1 tbsp cumin, seeds
- 3 tbsp Filbert’s rapeseed oil
- 600g lamb, bone removed and cut into 1 inch cubes
- 1 tsp mustard seed
- 1 large onion, finely chopped
- 2 inch piece fresh ginger, peeled and finely chopped
- 5 cloves garlic, finely chopped
- 1 tsp salt, ½ tsp pepper
- 1-3 tsp sugar
- ½ tsp turmeric
- ¼ tsp red chilli powder
- 3 medium tomatoes, diced
- 400ml coconut milk
- 1-2 tsp lemon juice
- 200-300ml stock/water
- 1 sweet potato, cubed and cooked (boiled)
- 250g tin chickpeas,drained, rinsed
- 1 ¼ tsp garam masala
- Coriander, handful, chopped
- Ginger and sugar dumplings:
- 100g Nether Cerne Farm wholemeal flour
- 50g gram flour (chickpea)
- ¼ tsp ground ginger
- ¾ tsp salt
- 1 ½ tsp sugar
- ¼ tsp turmeric
- 1 tbsp lemon juice
- 2 tbsp Filbert’s rapeseed oil
- 1/3 tsp baking powder
- Chapattis/roti:
- 225g (8oz) Nether Cern Farm wholemeal flour
- 150ml (¼ pt) water
- Lard or Filbert’s rapeseed oil, for frying
- Melted butter or ghee, for brushing
- 1. Method Pre heat the oven Gas 4, 180c
- 2. Toast the cumin and coriander in a dry pan and put into a grinder.
- 3. Heat 1 tbsp of the oil and brown the lamb in batches on all sides, take out and keep to one side. Fry the mustard seeds and when they start to pop, add the remaining oil (2 tbsp) and onion, fry until golden.
- 4. Add the ginger and garlic and cook for a further 2 minutes. Add the salt, sugar, coriander, cumin, turmeric, and chilli powder and cook over a low heat for 30 seconds.
- 5. Add the tomatoes and 100ml of water and cook until completely reduced, then fry the paste for approximately 5 minutes.
- 6. Replace the browned lamb, add the coconut milk, lemon juice and approximately 200ml stock. Bring to the boil and then transfer to the oven to cook slowly, 2 – 2 ½ hours, or until tender.
- 7. To make the dumplings: Mix all the ingredients together, adding approximately 2 tbsp of water to bind. The result should be a semi-soft dough. Make 16-18 round dumplings. Add the dumplings 15 minutes before the end of cooking time to swell and cook through.
- 8. Add the sweet potato and chickpeas 5 minutes before the end of cooking time to heat through.
- 9. Finally stir in the garam masala and fresh coriander and serve with yoghurt and chapattis.
- 10. To make chapattis: Gradually add the water to the flour making a dough. Knead for 5-10 minutes, then rest for 20-30 minutes.
- 11. Cut into 12 pieces and begin to roll into round chapattis, 4-5 inch (10-12.5cm). Fry quickly in a smoking pan, with a little of the lard. Serve warm brushed with melted butter or ghee.
White Pepper’s Top Tip: Try using different meats/fish. Lamb rump for example can be cooked quickly in the sauce on the hob. Pork leg meat will need 1 ½ hours in the oven. This recipe would work with monkfish too.
To serve: Serve with a simple yoghurt dressing made with grated cucumber, coriander leaf and salt (raitas). Garnish with toasted almonds or cashews. There is no real need for rice as the recipe includes plenty of carbohydrates.
Recipe of the month – Pad Thai
One of Thailand’s national dishes suitable for all our vegetarian friends…Thai recipes are healthy, light, fragrant and fresh tasting. The Pad Thai sauce requires you to balance the classic flavours of salty, sour, hot and sweet. Try adapting the recipe to become more spicy or sour, according to taste. This is an absolute must mid-week recipe as it is so quick to make. If you have enjoyed cooking this recipe let us know by posting a comment below.
- Serves 4
- 1 packet, rice stick noodles, soaked
- 3 tbsp rapeseed oil
- 1 red pepper, sliced thinly
- 100g bean sprouts
- 150g brown shrimps or prawns (optional)
- 150g tofu, cut into cubes (preferably smoked if obtainable)
- Unsalted peanuts, skinned, roughly chopped
- 1 small bunch, coriander, chopped
- Pad Thai sauce:
- 3 fl oz tamarind water
- 3 tbsp fish sauce (nam pla)
- 1 tsp chilli sauce or 1/2 red chilli, chopped
- 3 tbsp palm sugar, grated
- Lime juice, to taste
- Method
- 1. Combine the sauce ingredients and adjust the seasoning according to taste. Soak the noodles in hot water until almost completely soft.
- 2. Using a hot wok, stir fry the pepper and bean sprouts with the rapeseed oil for 30 seconds.
- 3. Add the shrimps and cubed tofu and stir fry for a further 2 minutes.
- 4. Drain the noodles. Add the peanuts and coriander to the stir fry, reserving a little for garnish.
- 5. Add the noodles to the hot wok – stir fry for 2 minutes.
- 6.To finish: Add the sauce and bring to the boil. Serve garnished with the reserved peanuts and coriander.
- White Pepper’s Top Tip: Unsalted peanuts usually have red skins on; to remove the skin roast the nuts in a hot oven for 5 minutes then place in a tea towel and rub to release the skin.
- Variations: Chicken pieces and dry fried egg are also tasty additions.
Nominated Start up Business of the Year 2013
The White Pepper Team was absolutely delighted to hear this week that we are one of three finalists… Read More »