Restaurant Style Cooking with Steph Moon

Class details

Steph, born in North Yorkshire, has worked around the world in numerous 5 star hotels. Cooking for people such as The Queen, Bishop Desmund Tutu and even Mr Bean!

She has appeared on three Great British Menu series on BBC2 and also been on last year’s Chefs Put Your Menu Where Your Mouth Is series on BBC1. Today is all about presentation and packing in the flavours.

Steph promotes the use of Yorkshire food and is a regular on the Yorkshire food circuit.

Steph Moon has 25 years cookery experience in some of the world’s finest restaurants and hotels and brings that experience to today’s course which is all about presentation and packing the flavour into your food. Steph will take you through some great and easy tips to give your food the restaurant presentation edge.

November – Steph’s Christmas Celebration

Canapés

Make as a group and take home four of each:

• Venison mince pies with redcurrant jelly
• Smoked Salmon snowball
• Harrogate Blue Quality Street

Starter

• Prawn cocktail with a difference

Main

• Roast duck breast, confit duck pastilla, truffle mash, with maple parsnips, pak choi and whiskey flambé carrots, whiskey marmalade jus

Pudding

• Chocolate truffle cake with mulled fruits and cinnamon crème fraiche

 

February – Not Just Steak and Chips

Steph shows you how to cook steaks so you are confident with your Blue from your Well Done or Medium Rare.  How to know when the meat is done and those restaurant tricks to get the most tender “ ate like butter” steaks and how to finish those garnishes to elevate the steak to the next level.

You will cook the following dishes:

• Flat Iron Steak and triple cooked chips, béarnaise sauce and vine tomatoes, with garlic mushrooms and Wold top beer battered onion rings
• Fillet steak “Beef Wellington” Celeriac potato Rosti, brandy cream sauce and pureed carrot and star anise

Master class steak tasting session for lunch with the following meats: Sirloin steak, rib eye steak, t-bone steak, Bavette steak served with chips and onion rings and Superfood salad

June 2020 – The Classic Sunday Lunch

The food you produce will feed a family of four for a classic Sunday lunch so why not invite your guests around the day after…

• Make a seafood cocktail with avocado ice cream and seaweed cracker
• How to roast the perfect whole chicken dinner.  Make great roast potatoes, stuffing, asparagus greens and roasted lemony carrots and chicken gravy even as we are in Yorkshire how to make the best sage and onion Yorkshire puddings!
• Strawberry dessert plate, Mess, white chocolate mousse and Meuille feuille

You will eat Steph’s chicken for lunch and take your chicken home either raw to cook fresh or cook with us.  You will cook all accompaniments and take home ready.  You will take home the pudding too.

Class notices

The class includes lunch, which will be of dishes made, the rest will be yours to take home.

Class Dates: 28th November, 21st February, 20th June