Curries From Around The WorldCook curries from Thailand, India, the Caribbean and Indonesia
Curries are not only found in India but in many other countries too. Africa, the Caribbean, the Middle East, South East Asia, all have their own versions of a curry but using different spice blends.
On this workshop you will make your own pastes and spice blends by hand using a traditional pestle and mortar and then cook some of these less well known curries: Middle Eastern fish curry (usually sea bass or sea bream), Jamaican grilled pork, Swahili aubergine curry. Pilaf rice will be demonstrated.
The workshop starts promptly at 10am and finishes at 2pm. We eat what we make in the morning for lunch but there may still be leftovers to take home, so please bring some storage containers.
Like all our workshops, this course is hands-on and you will leave the day equipped with the skills and knowledge to recreate impressive dishes at home. Please note dishes prepared may vary from examples above.
Please note, this workshop is not suitable for vegetarians. It is suitable for coeliacs. Please email us if you need to know more about the allergens in this course.
All refreshments, equipment and aprons are provided. A booklet of the day’s recipes will be emailed within 48 hours of your workshop.
Everyone works individually at their own workstations, sharing only a 4 burner induction hob and standard size fan assisted oven with one other learner. We all work together at the same pace with each stage demonstrated before you do it yourself.
It is essential that you wear flat shoes with a closed toe – this is for your safety and comfort as we will be on our feet most of the time.
When booking, please advise of any accessibility issues. Rutland Cookery School is committed to being as inclusive as possible and we will do our utmost to accommodate you. We have an adjustable workstation for those who may need to sit down or are in a wheelchair.
Please read our T & C’s before booking.