A real taste of outdoor cooking. During the day Chris will teach you how to cook great dishes that will make the most of your outdoor oven. The course is run at the barn, in our wood in North Yorkshire. This enables us to cook in two ovens exploring recipes that need a high heat and those which need longer slower cooking.
Chris has created dishes that show a variety of cooking techniques from roasting a big centrepiece joint to slow cooking a casserole. We will create fabulous fast food in minutes and carefully craft pastries that take a little longer – all these things can make your outdoor meals memorable and delicious.
The day will be a mixture of demonstrations from Chris and plenty of hands on cooking sessions. Please dress for a day in the outdoors and bring an apron, thank you.
- Baked stuffed Trout
- Roasted leg of Lamb
- Piedmont roasted peppers and fennel
- Honey and Almond tarts
- Spelt and sunflower seed bread
- Orange and chocolate melting fondants
There is a lot of cooking and eating on this course: Our morning snack, our lunch and an afternoon snack are all cooked in the earth ovens. (Unfortunately we cannot cater for special dietary requirements on this course.)
The course will look at different types of outdoor ovens from gas powered to wood fired. We will look at choices of wood for burning and how to control and monitor the temperature of your outdoor oven.
Food Hygiene is an important concern and this will also be covered on the course.
Course Tutors. Chris Bax, Rose Bax