Cooking from India

two day course from £360

Available from 13th Nov 2019

In his latest adventure, Rick embarked on a spectacular journey through India’s sub-continent in search of recipe inspiration and the perfect curry. In this two day Cooking from India course, you will recreate some of Rick’s favourite dishes from his Indian odyssey including meat, fish, shellfish, vegetable and dessert dishes.

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Course dishes 2019

Day 1

Spicy scrambled eggs
Prawn fritters with chutney and kachumber
Black dal
LUNCH – Sea bass pollichathu
DEMO – Sour berry chicken pulao
Parathas

Day 2

Tandoori fish with naans
Madras fish curry of sea bass, tomato and tamarind
Paneer jalfrezi
LUNCH – Mr Singh’s slow-cooked lamb curry with cloves and cardamom
DEMO – Beef Vindaloo

Techniques

Making an Indian breakfast dish
Making an unleavened bread
De-veining, peeling and cooking prawns
Making a batter
Making a dal
Preparing a whole round fish to cook in a banana leaf
Jointing and cooking a chicken
Making a pulao
Making naan bread
Preparing, filleting and marinating monkfish
Making a selection of curries
Filleting a round fish
Making cheese
Slow cooking lamb
Making a selection of curries
Preparing and marinating beef

Course overview

Arrive – 8:45am
Welcome – enjoy a tea or coffee while browsing the recipes for the day and meeting your fellow chefs
From 9am watch our chefs demo three dishes then recreate each dish in pairs at your workstation enjoying the fruits of your labour
Lunch – At our long ‘en famille’ dining table overlooking the Camel Estuary with a glass of wine or two
Afternoon demo – Time to relax with a glass of wine and watch our chef demonstrate the final dish of the day
4pm – Finish. On the second day of your course, you will be presented with a Rick Stein’s Cookery School certificate and recipe folder plus a chance to browse our shop with an exclusive voucher.

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