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.

March

“Not just Steak and Chips!”

Steph takes you through 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      (eat for lunch)
• Street food style, Bavette Steak, with flat bread wrap, homemade slaw, and Chimi Churi sauce
• Fillet steak “Beef Wellington” Celeriac potato Rosti, brandy cream sauce and seasonal vegetables- ( take home -garnishes made – but to cook at home – for two people)

April

“Spring Time Small Plates”

The restaurant trend that is sweeping across Yorkshire.  Steph shows you how to make the following small plates

• Asparagus Pastillia with fresh herb dip
• Maple cured salmon
• Stuffed Lamb with apricot  (using a lamb breast)
• Polenta chips with your own smoky ketchup
• Deep fried black pudding in Wold Top Beer batter with mustard grain sauce
• Steamed Vegetarian Gyoza dumplings

May

“Not just Steak and Chips!”
Steph takes you through 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 (eat for lunch)
• Street food style, Bavette Steak, with flat bread wrap, homemade slaw, and Chimi Churi sauce
• Fillet steak “Beef Wellington” Celeriac potato Rosti, brandy cream sauce and seasonal vegetables- ( take home -garnishes made – but to cook at home – for two people)

 

Class notices

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