uFoodie Essentials

Food & Drink

This series of classes is aimed at new cooks or cooks with gaps in their knowledge. The series can turn a non-cook into a competent cook with a great repertoire, and the confidence to cook for themselves, friends and family. 

 

Ages 16+ (under 18’s must be accompanied by an adult)

 

If you have any food allergies, please email info@jw3.org.uk with full details.

 

To book for the entire series, click here

 

Salads – 1 May 2018

Learn a selection of classic and modern salads to accompany your main dishes, ideal for summer BBQ’s and Sunday lunches, but delicious any time of the year. Dishes include potato salad (2 ways), coleslaw (2 ways), grain based salads (quinoa, couscous, bulgur, freekeh, lentil), roasted vegetable salads and tips for crispy and colourful garnishes

 

Desserts – 8 May 2018

This class teaches the classic sweet treats that are sure to fill you with warmth and happiness both in the cooking, and the eating. Dishes include fruit crumbles and pies, chocolate mousse, lemon tart, Sticky toffee pudding, pavlova, melting chocolate fondant and more!

 

World Food – 15 May 2018

This class will showcase simple but wonderful dishes from around the world for y ou to learn to cook and enjoy. Dishes include Thai Green Curry, Mexican Fajitas, Japanese Teriyaki and sushi rolls, Indian Tikka Marsala, Chinese roast duck & pancakes, Jamaican jerk chicken, Asian noodle broth and more

 

Shabbat – 22 May 2018

This class will teach the classic Friday night favourites – challah, chicken soup, kneidels, roast chicken, braised brisket, roast potatoes, vegetable sides and a parev dessert 

 

Jewish Festivals – 29 May 2018

This class will teach favourite traditional milky dishes from the main Jewish festivals - sufganiyot (donuts) and latkes for Chanukah, cheesecake for Shavuot, hamentashen for Purim, matzo brei, apple & almond cake for Pesach, honey cake and pomegranate ice cream for Rosh Hashana and more…

 

Intro to Cookery Skills – 5 June 2018

This is the essential theory class to understand the basic principles of how to cook. We explore flavour, what it means and how to extract the maximum from our ingredients; how to season correctly, taste and adjust; basic knife skills, essential ingredients for our fridge and store cupboard; how to recognise herbs and spices and when to use what; main food groups, flavour combinations; cooking terminology and  basic food hygiene. This class sets the foundation of all the classes to follow. It is not a hands-on class but a theory based class with demonstrations and tastings.

 

Soup & Bread – 19 June 2018

The perfect quick, easy, healthy and delicious meal! Soups are delicious, nutritious and versatile. You will learn to make the classics, and how to make some quick and easy breads to accompany.  

 

Eggs, Pasta, Rice – 3 July 2018

Learn how to fry, poach, scramble and make a delicious omelette and some other delicious egg based dishes (frittata, quiche, shakshuka). Learn three essential pasta sauces and how to cook pasta correctly. Learn to cook rice perfectly every time, as well as how to jazz it up to make for a more interesting meal. 

 

Fish – 17 July 2018

This class teaches simple favourite ways to cook with fish. Skill include de-skinning and pin-boning but the main focus is how to cook filleted fish as we would buy it ready prepared for cooking. Recipes for salmon, cod, haddock and sea bass are included.

 

Meat – 31 July 2018

This class teaches participants how to cook meat properly – the essential techniques of browning, braising, pan frying and oven roasting. We cook with whole cuts and minced meat, and cook with both beef and lamb.

 

Chicken – 7 August 2018

This class will teach participants how to deal with the most common and versatile protein, the humble chook! We work with the whole bird, and pieces (wings, thighs, breasts). We teach how to debone thighs, and portion a whole bird (before or after cooking).

 

JW3’s Food & Drink program is sponsored by Neil Lerner Creative Kitchen Designs

CLASS 1 - Intro to Cookery Skills – 20 February 2018

This is the essential theory class to understand the basic principles of how to cook. We explore flavour, what it means and how to extract the maximum from our ingredients; how to season correctly, taste and adjust; basic knife skills, essential ingredients for our fridge and store cupboard; how to recognise herbs and spices and when to use what; main food groups, flavour combinations; cooking terminology and  basic food hygiene. This class sets the foundation of all the classes to follow. It is not a hands-on class but a theory based class with demonstrations and tastings.

 

CLASS 2 - Soup & Bread – 27 February 2018

The perfect quick, easy, healthy and delicious meal! Soups are delicious, nutritious and versatile. You will learn to make the classics, and how to make some quick and easy breads to accompany.  

 

CLASS 3 - Eggs, Pasta, Rice – 6 March 2018

Learn how to fry, poach, scramble and make a delicious omelette and some other delicious egg based dishes (frittata, quiche, shakshuka). Learn three essential pasta sauces and how to cook pasta correctly. Learn to cook rice perfectly every time, as well as how to jazz it up to make for a more interesting meal. 

 

CLASS 4 - Chicken – 13 March 2018

This class will teach participants how to deal with the most common and versatile protein, the humble chook! We work with the whole bird, and pieces (wings, thighs, breasts). We teach how to debone thighs, and portion a whole bird (before or after cooking).

 

CLASS 5 - Meat – 20 March 2018

This class teaches participants how to cook meat properly – the essential techniques of browning, braising, pan frying and oven roasting. We cook with whole cuts and minced meat, and cook with both beef and lamb.

 

CLASS 6 - Fish – 17 April 2018 2018

This class teaches simple favourite ways to cook with fish. Skill include de-skinning and pin-boning but the main focus is how to cook filleted fish as we would buy it ready prepared for cooking. Recipes for salmon, cod, haddock and sea bass are included.

 

CLASS 7 - Vegetables – 24 April 2018

This class is primarily focussed on how to cook the vegetable accompaniments to your main proteins, rather than vegetarian main courses (see “Va Va Vegetarian” in the uFoodie Inspiration series). Learn how to roast the perfect potato, glaze the gorgeous carrot, saute the spinach and steam the grean beans! Importantly, you will learn how NOT to overcook your vegetables, and some cheffy tricks to keep vegetables bright and colourful with the flavour locked in before a quick reheat to serve!

 

Venue

JW3 JW3
Add to Calendar 22/05/2018 19:00:00 22/05/2018 19:00:00 uFoodie Essentials This series of classes is aimed at new cooks or cooks with gaps in their knowledge. The series can turn a non-cook into a competent cook with a great repertoire, and the confidence to cook for themselves, friends and family.    Ages 16+ (under 18’s must be accompanied by an adult)   If you have any food allergies, please email info@jw3.org.uk with full details.   JW3 JW3 DD/MM/YYYY

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