Aga Courses

This course concentrated on Stocks Sauces and Baking and the joys of cooking on an Aga

How to make a meat and fish stock

How to use the bottom oven for example for casseroles, slow cooking and meringues

The art of making Sauces - A Cream Sauce, Butter Sauce and the tricks of reducing a brown sauce and incorporating wine, herbs etc.,

Baking in the hot oven - Choux pastry,Sshortcrust pasty and Bread

 

A day course to include lunch and course note £65.00 per person-