"It's a pleasure to watch Nigel on stage or in the kitchen, he has a natural ability to entertain an audience with his fantastic skill and gentle manner and we enjoy working with him as one of our select guest chefs at the Novelli Academy. I don't just admire him as a chef but also as a person and both I and the rest of the Academy team are happy to support him in his new venture."

Jean-Christophe Novelli

Speciality Breads and Bun Dough's
1 Day Course £150.00
An absolute must for bread lovers.
From Croissants, Chelsea buns, Brioche and Soda breads to rustic farmhouse loaves and hot cross buns galore, you definitely won't be going home empty handed with this course!

Fish and Shellfish Extravaganza
1 Day Course £175.00
For Seafood lovers everywhere this course covers
dressing fresh crabs, filleting round and flat fish, preparing fish stocks and classic fish based sauces, Moules mariniere and preparing your own lobster plus lots more. Your landing net will be full with this course!

Sugarworks in Pastillage
1 Day Course £150.00
This course is specifically designed for those with an artistic and decorative flair. During this course we show you the basic rules of sugar work. From there, your imagination can take over creating some sugar work Petit Four boxes and display centre pieces to really impress your family and friends

Chocolate, Chocolate "n" More Chocolate
1 Day course £150.00
Treat yourself to a day of chocolate heaven. During this course we show you the classic chocolate desserts from sticky chocolate pudding, chocolate crème brulee, chocolate champagne truffles and we end the day with some spectacular caramel creations.

Residential Masterclass Course
2 Day course £495.00
This two day course has been designed for the real kitchen enthusiast. Love hosting dinner parties? This is the course for you, we cover everything you need to know from dining room presentations, canapés to petit fours, a complete dinner party menu all delivered to you in a relaxed and entertaining way

Develop Your Own Signature Fish Dish
Half Day Course £75.00
During this course we cover filleting round and flat fish,
preparing fish stocks and classic fish based sauces. You can even develop your very own signature dish to take home with you

Traditional Italian Pasta, Pasta & More Pasta
Half Day Course £75.00
Treat yourself to an Italian day of making your very own pasta dishes. During this course we show you the basic rules of pasta making from spaghetti, lasagne, ravioli, tagliatelli and more. Make your own flavoured ciabatta rolls too to complete the day

Hand Raised Pies, Pates and Terrines
1 Day Course £175.00
This course is designed for the serious Pies, Pate's and Terrines enthusiast.
From hot water paste preparations, various pate's and terrines you will experience a whole host of Hors D'oeuves to cook and taste.
You will also have prepared a selection of Hors D'oeuvre's and a terrine to take home with you.

Meat, Poultry & Game Galore
1 Day Course £175.00
This course is designed for the serious entrée Connoisseur.
From French trimming, fur and feather preparations and various cuts of meats you will experience a whole host of savoury dishes to cook and taste.
You will also have prepared your evening meal to take home with you.

Course Times
Half Day courses start at 9.30 and finish 12.30pm
1 Day courses start at 10.00 and finish 3.30pm
2 Day courses include hotel accommodation, evening dinner on day 1 and breakfast on day 2
Day1 1.30pm and Return to hotel 5.30pm
Day 2 starts 10.30 and finish 3.30pm
(A shuttle transport service will be provided between the hotel and the academy on day 1 of the course)

All courses have a minimum attendance number of 4 and include academy apron, recipe booklet, certificate, refreshments and lunch.

Speciality Breads and Bun Dough's
1 Day course £150.00
May 15th
June 14th

Fish and Shellfish Extravaganza
1 Day course £175.00
May 17th
June 16th

Sugarworks in Pastillage
1 Day course £150.00
May 2nd
June 9th

Chocolate, Chocolate "n" more Chocolate
1 Day course £150.00
May 13th
June 11th

Residential Masterclass Course
2 Day course £495.00
May 9th & 10th FULL
June 6th & 7th

Develop Your Own Signature Fish Dish
Half Day Course £75.00
May 23rd
June 25th

Traditional Italian Pasta, Pasta & More Pasta
Half Day Cpurse £75.00
May 1st FULL
June 4th

Hand Raised Pies, Pates and Terrines
1 Day course £175.00
May 22nd
June 20th

Meat, Poultry & Game Galore
1 Day course £175.00
May 24th
June 26th

New Courses For April to June 2008

Speciality Breads
Taster sessions £25.00 per person

Course Dates & Times - April 17,24 May 21,30 June 5,17 - From 11.00am - 1.00pm 0r 7.00pm - 9.00pm

Come along and enjoy our popular 2 hour Speciality Breads taster session, during this session you'll get hands on and develop your very own speciality breads using the finest of ingredients, taking a plentiful basket of your freshly baked breads home for your family and friends to enjoy.

Traditional Italian Pasta
Taster sessions £25.00 per person

Course Dates & Times - April 21,29 May 12,19 June 3,19 - From 11.00am - 1.00pm or 7.00pm - 9.00pm

Treat yourself to an exciting 2 hour session of making your very own pasta dishes During this course we will show you the basic rules of pasta making to enable you to develop your own pasta signature dish and you get to take it home for all the family to enjoy.

Men Only Cookery Course
Taster sessions £25.00 per person

Course Dates & Times - April 22 May 7,16, June 12,27 - From 11.00am - 1.00pm or 7.00pm - 9.00pm

This fantastic new course has been specifically designed for men who'd like to feel more confident in their kitchen and covers the basics of cooking, gadgets and gizmo's all the way through to presenting your finished masterpiece. Throw out that tin opener and challenge your blender, with your new skills you can master the oven and impress your family and friends with your brand new culinary talent.

Ladies Day
Taster sessions £25.00 per person

Course Dates & Times - April 23,28 May 14,21 June 10,23 - From 11.00am - 1.00pm or 7.00pm - 9.00pm

Join Nigel in his own home for this 2 hour mini master-class session especially for the ladies. Enjoy learning some new skills in the kitchen and maybe make some new lunch friends in the company of one of this country's top chefs. You don't need any specialist skills to follow Nigel in preparing and presenting a fantastic dish to amaze your friends and family.

Official website: www.nigelbrownchef.co.uk
Bookings/Enquiries: info@nigelbrownchef.co.uk Telephone: 01469 530044
Address: NBC Associates, 6 Jasmine Court, Goxhill, Barrow upon Humber, North Lincolnshire DN19 7UD

Hi everyone,

Just been cooking on the Barbeque this afternoon and cooked some superb pork steaks which you might like to try yourself. First of all, make sure your bbq charcoal is completely flame and smoke free, your charcoal should be glowing with a white surface, this will stop you from having charred and sooty pork steaks and them still being raw in the middle.

For a superb new bbq recipe for your pork steaks, mix some sesame oil, Dijon mustard, chopped fresh sage from your herb garden and a spoon full of clear honey, brush the mixture onto the pork steaks both sides and season with ground rock salt and black pepper. Cook on the bbq for about 3 to 4 mins each side, when they are cooked they should have a nice golden brown colour with a crispy coating and the juices should run clear.

If the weather is against you, this recipe is also perfect for popping under the grill for a tasty evening meal treat.

Your can find more exciting recipes on my website www.nigelbrownchef.co.uk
Nigel Brown

You can choose to have your party food freshly made and delivered for you to personally present and serve to your guests yourself or you may prefer the professional services of Nigel's hand-picked team to include chefs and food service staff to prepare, serve and oversee your entire function to the highest standards you would expect from an experienced top chef. You may decide that you want a level of service somewhere between the two, it's your function, you choose.

We have a range of menus to suit all occasions or you may like to create your own to personalise your event to suit your guests. We can offer suggestions for food allergies, alternative diets or perhaps you just love baked beans with your fois gras? Just let us know exactly what you want and we'll cater to your request.

All our staff are fully uniformed, our chefs wear full whites and food service staff compliment the occasion in black and white uniform with waistcoats and long aprons.

We have catered for a fine dining picnic for two right up to weddings, marquee events and balls. If you're holding your event in a village hall, a stately home or Auntie Mable's sitting room we will provide you with a first class service.

Our prices are very competitive whilst still offering quality expertise and professionalism. Give us a call or send an email today and we'll put together a package just for you.

01469 530044
info@nigelbrownchef.co.uk
www.nigelbrownchef.co.uk

Join top chef Nigel Brown in his own home to experience the Fish and Shellfish Extravaganza.

This 1 day course is for seafood lovers everywhere and covers dressing fresh crabs, filleting round and flat fish, preparing fish stocks and classic fish based sauces, moules mariniere and preparing your own lobster plus lots lots more.

Your landing net will be full with this course!

See you soon

Nigel

STRAWBERRY FRUIT FOOL

Serves 4

Ingredients

Strawberry Puree

250g ripe strawberries
25g sugar

Fruit Fool

250ml whipping cream
½ teaspoon vanilla essence
25g sugar

Custard

8 egg yolks
25g sugar
1 teaspoon vanilla essence
½ pint milk

Method

Place the strawberries (keeping a few back for decoration) into a pan with the sugar and bring to the boil, allow to simmer, cool down and blend with a hand blender. Pass through a sieve to remove strawberry seeds and refrigerate.

To make the custard separate the egg yolks from the whites (the egg whites can be used for other recipes such as meringues or clarifying consommé). Combine the egg yolks, sugar and vanilla together. Place the milk into a pan and bring to the boil. Once the milk has boiled remove from the heat and whisk into the egg, sugar and vanilla mixture. Strain the mixture back into the pan to ensure there is no egg shell etc, place back on the heat, stirring continuously for 2 minutes (do not allow to boil as it may curdle and resemble scrambled egg). Once the custard has thickened without boiling and coats the back of your spoon with a thick consistency, transfer to a bowl and chill.

When all the ingredients are cold, combine two thirds of the strawberry puree with the custard, whip the cream, sugar and vanilla to a stiff peak and fold into the puree and custard mixture.

To present your fruit fool, pour the remaining fruit puree around the inside edge of a tall wine glass, chop a few remaining strawberries and place at the bottom of the glass and using a spoon or piping bag fill the glass two thirds full with the fruit fool mixture. Refrigerate for one hour and for service decorate with fresh strawberries.

If you like this recipe and want to find more information about cooking then visit The Isle of Squid. Please leave a review of my site to help other visitors either in the guestbook on this page or to the Isle of Squid at Review My Site

Residential Masterclass

Come and join Nigel in his own home for this comprehensive 2 day masterclass and learn how to create the perfect dinner party from your dining room presentation to preparing and serving an exquisite meal for your guests.

On day 1 you'll cover planning your menu, table settings and napkin folding, wine tasting and food preparation for your menu. You'll then be chauffeured to a top quality hotel to enjoy dinner, bed and breakfast.

After being collected from your hotel, day 2 guides you through cooking, presenting and eating your fine dining menu starting with hot and cold canapés, starter, main course, dessert and finishing with petit fours. You'll be working with fresh locally sourced organic produce to give you a real taste of Lincolnshire and ingredients such as fois gras, lobster, prime fillet steaks, truffle oils and many more gourmet foods.

See you soon

Nigel

A sugar decoration on your desserts or dinner table really creates the 'wow' factor so join us on this one day course and learn the art of poured and boiled sugarwork to impress your family and friends.

Experience how to perfect sugar spirals and candy baskets, make praline and coloured sugar decorations and fantastic petit four display centre pieces. We even include a lesson on pastillage where you'll be able to make a beautiful box for chocolates or truffles; they make stunning table gifts at your dinner parties.

See you soon

Nigel