Chef Glenys' classes

Paella Night

  • Tapas:
    • Patatas Bravas
    • Costillas- “Ribs”
  • The Grand Seafood Paella: with mussels, clams, prawns and white fish, served with lemon aioli.
  • Spanish Coffee Flan with burnt orange caramel sauce for dessert!

 

Cooking with Cast Iron

Learn to season and keep your cast iron so it will last forever and become your most valuable kitchen assistant!

  • Chile Con Queso- cast iron holds a gentle heat as well as a high sear- so fondue it!
  • Seared Thai Flank Steak- the sear is the flavour- with Herb Salad with Lime Dressing
  • Sourdough “Boule”- an oven in the oven, creating an extraordinary crust.
  • Tuscan Chicken ‘’Under a Brick”- the perfect roasted chicken with jus for sauce
  • Dutch Baby- the art of popovers and Yorkshires- we’ll do it with lemon and apples for dessert.

 

Farmer’s Market Fresh

  • Blistered Tomato Pizza with Torn Herbs and Burrata - a thin sourdough crust, juicy tomatoes and the burrata melts on top
  • Pasta with Grilled Asparagus, Crispy Pancetta and Peas - a quick, one bowl dinner you can improvise with! Just pass the parmesan.
  • Chicken Under a Brick with Warba Potato Salad - the classic crispy skin chicken with herbs and chiles under the skin, for the grill or your cast iron pan
  • Warm Potato Salad with Hot Vinaigrette and Fresh Salad Greens
  • Rhubarb-Strawberry Torte - divine pink colour, loaded with fruit, just as good with raspberries. Ice cream

 

Moroccan Feast

  • Butternut Squash and Tomato Soup. Learn about spice blends that will change your cooking!
  • Spinach Salad with Preserved Lemons and Olives. Preserved lemons sound exotic, and they are, but they're also addictive. Everyone needs more spinach!
  • Tagine of Lamb Kefta with Warm Spices. Kefta are meatballs simmered in a fragrant sauce, one of the easiest tagines ever. Have a tagine? Get it out now!
  • Carrot and Chickpea Tagine with Turmeric and Cilantro. The perfect side to the Kefta
  • Pistachio-Almond “Napoleons”- phyllo crisps layered with vanilla custard. Moroccans love their sweets, and this draws from the French influence in their desserts

 

Irish Pub Crawl

  • Irish Cheddar “Sausage” Rolls: Leprechaun tricky, the rolls have no sausage, but you’ll be fooled. Great with chutney. Make and freeze for a bit of trickery.
  • Cress with Honey-Pepper Apples, Bacon and “Shamrock Green Goddess”: winter salads don’t have to be boring, especially with this combo
  • Guinness Glazed Short Ribs with Horseradish Glaze: succulent short ribs with that dark Guinness goodness, with the added tang of the glaze
  • Modern Colcannon: braised dishes need a sauce-loving match, and this is it: whipped potatoes, cabbage, leeks and cream.
  • Bailey’s Irish Cream Cake: dark, rich and even better made a day ahead, with another layer of Bailey’s to finish