Cookery Courses With Nigel Brown
Ranked #14,263 in Food & Cooking, #242,906 overall
Welcome To The Nigel Brown Cookery School Blogspot
The Nigel Brown Cookery Academy has a range of fantastic courses which are being offered to those either taking their first steps in the kitchen and wanting to learn how to cook the easy way all the way through to advanced skills and presentation techniques. All the courses are hosted by top chef Nigel in his own kitchen in North Lincolnshire and offer you the chance to spend time in his home enjoying the pleasure of cooking.
These exclusive courses are run for a maximum of 4 students to ensure you get the individual attention you deserve and include an academy apron, recipe booklet, refreshments and lunch. Gift vouchers are also available if you'd like to treat that special person in your life to a day of fun, laughter and memories they will never forget.
Course booking & enquiries
www.nigelbrownchef.co.uk
Email: info@nigelbrownchef.co.uk
Tel: 01469 530044
Quick Guide To What's On This Page
- Nigel Brown
- Love Your Leftovers in York and North Yorkshire
- Nigel Brown and James Martin
- Cookery Academy Dates for 2010
- Love Food Hate Waste Roadshow
- The East of England Food Festival
- Cookery School Gift Vouchers
- Saturday Cookery Class 16th January 2010
- Shugborough Hall with a Taste of Staffordshire
- Fish and Shellfish Cookery Course with Nigel Brown
- Christmas Pudding Cheesecake with Fresh Cranberry Topping
- Cookery School Review
- Nigel demonstrating Strawberry Cheesecake at the Doncaster Market Kitchen Event
- Tip Of The Day
- Quick Easy Dessert
- Summer Fruit Tart
- New Easy Recipe For Barbecued Pork
- Outside Catering From Nigel Brown
- Twitter Updates From Nigel
- Snippets from Nigel's dvd's
- Strawberry Fruit Fool
- Tell me what you love about cooking
Nigel Brown
Interview
Love Your Leftovers in York and North Yorkshire
7th to 10th April 2010

Cooking up meals from ingredients lingering in the fridge doesn't have to be difficult and top chef Nigel Brown of the Nigel Brown Cookery Academy will show you how. Nigel will be sharing his expertise with residents and will dish out advice and tips for using food leftovers and store-cupboard ingredients at a series of roadshows organised by the York and North Yorkshire waste partnership. The events support the national love food hate waste campaign which aims to reduce food waste and by following simple hints and tips shows how each family can save 50 a month.
Reducing food waste by using up leftovers can have a big impact on our pockets as the average household throws away 480 of good food a year.
County Councillor Clare Wood, and chairman of the York and North Yorkshire waste partnership commented, "By working with Nigel we hope to show residents how easy it is to save money and reduce waste by cooking up interesting meals from everyday items."
The events and cookery demonstrations are taking place from 10.30am to 3.30pm each day at the following locations:
Parliament Street, York City Centre - Wednesday 7th April
Ripon - by Sainsbury's car park - Thursday 8th April
By information centre, Monks Cross - York - Friday 9th April
Harrogate - Prospect Crescent - Saturday 10th April
www.nigelbrownchef.co.uk
Nigel Brown and James Martin
Exciting News For Hull
We have just received confirmation of an exciting event being planned for 7th March 2010 which will see top Yorkshire chefs Nigel Brown and James Martin demonstrating on stage at Hull Truck Theatre.
More information will be posted here and on our website as soon as we have it.
Cookery Academy Dates for 2010
Updated Daily

Cookery school dates have just been released for 2010 and include 2 brand new courses by popular demand - One Day Vegetarian and One Day Italian. The Nigel Brown Cookery Academy only takes a maximum of 4 people on each course and dates are limited owing to Nigel's hectic schedule of demonstrating and filming so early booking is advisable.
Information about the new courses will be online very soon but as with all our courses they will be fully hands-on with plenty of dishes to take home and share.
Half Day Pasta
95
13th May 2010 - 2 places left
30th June 2010 - 4 places left
14th July 2010 - FULL
12th October 2010 - 4 places left
2nd December 2010 - 4 places left
Half Day Signature Fish Dish
95
18th May 2010 - FULL
20th July 2010 - 2 places left
13th October 2010 - 4 places left
8th December 2010 - 4 places left
Pudding and Pie Full Day
175
27th April 2010 - 2 places left
10th June 2010 - 2 places left
8th September 2010 - 4 places left
16th November 2010 - 4 places left
Hand Raised Pies, Pates and Terrines Full Day
175
11th May 2010 - 2 places left
8th July 2010 - 3 places left
15th July 2010 - FULL
15th September 2010 - 4 places left
9th November 2010 - 4 places left
Meat, Poultry and Game Full Day
175
20th April 2010 - FULL
5th May 2010 - 1 place left
17th June 2010 - 2 places left
13th July 2010 - FULL
21st July 2010 - FULL
9th September 2010 - 3 places left
5th October 2010 - 3 places left
10th November 2010 - 4 places left
9th December 2010 - 4 places left
Fish and Shellfish Full Day
175
19th May 2010 - 1 places left
6th July 2010 - 4 places left
23rd September 2010 - 3 places left
17th November 2010 - 4 places left
Chocolate and Sugarwork Full Day
175
6th May 2010 - FULL
7th July 2010 - 4 places left
7th September 2010 - 4 places left
25th November 2010 - 4 places left
East Meets West Full Day
175
12th May 2010 - FULL
1st July 2010 - 2 places left
6th October 2010 - 4 places left
1st December 2010 - 4 places left
Vegetarian Full Day
175
22nd April 2010 - 3 places left
16th June 2010 - 4 places left
14th September 2010 - 4 places left
11th November 2010 - 4 places left
Italian Full Day
175
28th April 2010 - 2 places left
8th June 2010 - 3 places left
22nd September 2010 - 2 places left
23rd November 2010 - 4 places left
One Stop Cooking Pot
175
29th April 2010 - 3 places left
29th June 2010 - 4 places left
16th September 2010 - 4 places left
Know Your Knives
175
20th May 2010 - 2 places left
9th June 2010 - 3 places left
Love Food Hate Waste Roadshow
with Cheshire East Council in Wilmslow

Hundreds gathered outside Sainsbury's in Wilmslow on Saturday March 20th for the Love Food Hate Waste Roadshow. Organised by Cheshire East Council, the event looked at how food, which would normally be wasted, could be transformed into tasty meals for all the family.
From 10am until 4pm, shoppers were treated to a culinary display by celebrity chef, Nigel Brown. He demonstrated how to create a tasty pasta salad and fruit smoothies. Nigel also held a 'Food Surgery' where local residents could ask his advice on making more of their leftovers.
Councillor Rod Menlove, Cabinet member with responsibility for Environmental Services said: "The roadshows demonstrate just how easy it is to cut food waste, simply by planning meals better, storing food more efficiently and being a little more creative with leftovers."
We throw away 8.3 million tonnes of food and drink in the UK every year. The average UK family could make a saving of 50 a month by cutting down on food waste, and by reducing the amount of food that we send to landfill we can also have a positive environmental impact.
Further information and tips on how to enjoy food and reduce food waste are available on the Love Food Hate Waste website.
Picture: Chef Nigel Brown who created a healthy pasta salad for Sainsburys Store manager Steve Morris and Cheshire East Councillor Rod Menlove.
About This Article
Author: Lisa Reeves
Published: 24th March, 2010
The East of England Food Festival
Knebworth House
Knebworth House, Knebworth, SG1 2AX
The East of England Food Festival
Saturday 17 and Sunday 18 April 2010
Open: 10.00am - 5pm
A celebration of all that is good to eat and drink from across the eastern region and far beyond. As well as a huge range of food and drink (and related goodies) there will also be unique arts, craft and gift products to enjoy. A full programme of food and cookery demonstrations by top chef Nigel Brown as well as wine and beer tasting sessions will all add to a really good weekend for everyone from the amateur enthusiast through to the most sophisticated gastronome.
Admission: £ 8, Family ticket (for 4 persons) £ 28
Tickets include entrance to Gardens, Park, Dinosaur Trail and Adventure Playground
FREE PARKING
Directions
Cookery School Gift Vouchers
The perfect gift
A personalised invitation to The Nigel Brown Cookery Academy is an excellent gift for Christmas, birthdays, anniversaries, a wedding present with a difference or any occasion where you want to spoil a special person whether they are family, a friend or a valued employee.Don't worry about having to choose a course or a date, vouchers are valid for 6 months and can be used as full or part payment towards any of Nigel's exclusive classes.
The personalised voucher pack (which contains a glossy invitation, cookery school and course information) can either be sent to you to gift wrap or straight to the lucky recipient as a wonderful surprise through the post.
Gift vouchers can be paid for by cheque through the post or credit/debit card over the phone. Choose either £95 for a half day course, or £175 for a one day course including lunch and academy apron.
For more information about current courses and dates visit our website www.nigelbrownchef.co.uk
Saturday Cookery Class 16th January 2010
East Meets West
With a maximum of 4 to a class, this fully hands-on course ensures you get Nigel's full attention throughout the day as well as lots of tasty goodies to take home and share with your family or friends.
For full details of the East Meets West course, visit our website.
This course is now full but further dates are available.
Shugborough Hall with a Taste of Staffordshire
Dinner for 10 for less than £20 including a bottle of wine!
Dinner For 10 at Shugborough Hall with Top Chef Nigel Brown
Taste of Staffordshire Food Show
Last weekend saw top chef Nigel Brown launch his brand new cookery demonstration of how to prepare and serve 10 dinner party guests a three course meal for less than £20 including a bottle of wine.
In just 40 minutes ten lucky audience members were treated to a starter, main course, dessert and a glass of wine all for the princely sum of £17.61
www.nigelbrownchef.co.uk/Events.htmlStarter
Soft Poached Egg
Served on a chiffonade of Romaine leaves garnished with croutons, lardons of smoked bacon, balsamic dressing, cold pressed rapeseed oil and cracked black pepper
Main Course
Chicken and Tarragon Roularde
Chicken stuffed with sausage, tarragon, breadcrumbs, onion, lemon and thyme, baked, sliced and served with a sauce of onions, tomatoes, white wine, leeks, mushrooms and chicken stock
Potato and onion bake
Glazed baby new season carrots
Dessert
Caramelised Banana Bread and Butter Pudding
Dusted with cocoa and served with cream
If you would like to watch this fabulous demonstration, visit Nigel's events page to find a show near you.
Shugborough Festival of Food also saw Nigel team up with fellow celebrity chef Richard Fox to promote the Love Food, Hate Waste campaign which promotes reducing the amount of food waste in the home by showing quick, innovative ways to use items which are usually thrown away. Needless to say, with two chefs in the kitchen there was a lot of banter as they cooked up some tempting ideas from some leftover tuna, yesterdays' uneaten baked potato and a tin of chickpeas!
>

The Love Food, Hate Waste Roadshow may be coming to a town near you, if so, please come along and ask the chef's for their ideas on how to use your leftovers.
www.lovefoodhatewaste.com
A Message From Jean-Christophe Novelli
The Novelli Academy
"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
Fish and Shellfish Cookery Course with Nigel Brown
Wow, what a fantastic day we had at cookery school today. The kitchen looked like a mini fish market and today's three guests Mike, Tracy and Simon couldn't wait to get started.

We spent the morning preparing lobster for lunch along with spicy cous cous and made a fabulous bisque with the left over claws and shells.

There were lessons on filleting trout and lemon sole, oyster tasting which was a first for Tracy and Simon, how to cook the perfect tuna steak and a wonderful moules mariniere which didn't make it to the 'take home' tubs!

Our three fish fiends were also treated to a demonstration of pan seared scallops and cooked their own battered scampi.
If you would like to join us for a day of fish and shellfish cookery then visit the website and choose a date. We're looking forward to meeting you.
Nigel and Lisa
The Nigel Brown Cookery School has now been launched and a range of fantastic courses are being offered to those taking their first steps in the kitchen to advanced skills and presentation techniques. All the courses are hosted by top chef Nigel in his own kitchen in North Lincolnshire and offer you the chance to spend time in his home enjoying the pleasure of cooking.
These exclusive courses are run for a maximum of 4 students to ensure you get the individual attention you deserve and include an academy apron, recipe booklet, certificate, refreshments and lunch. Gift vouchers are also available if you'd like to treat that special person in your life to a day of fun, laughter and memories they will never forget.
Contact
Name: The Nigel Brown Cookery School
Phone: 01469 530044
Christmas Pudding Cheesecake with Fresh Cranberry Topping
by Nigel Brown
We've had such a wonderful response to Nigel's Christmas Pudding Cheesecake that he's been demonstrating at Christmas food festivals recently that we thought we'd like to share it with everyone. I'll get a picture of it at the next demonstration but until then here's the recipe. It's a great way to use up left over pudding or as an alternative dessert on Christmas Day.
Christmas Pudding Cheesecake
Ingredients:
200g Christmas Pudding
200g full fat Cream Cheese
250ml Whipping Cream
2 tablespoons Elderflower Cordial
1 tablespoon Brandy
50g Butter
200g crushed Digestive/Gingernut Biscuits
8 fresh Blackberries
4 fresh Strawberries
8 fresh Cape Gooseberries
Olive Oil
Icing Sugar
Method:
Slice the Christmas Pudding to approximately 1cm thick and lightly fry in a non-stick frying pan treating it as if it were black pudding.
Once cooked remove from pan and place into a large bowl and allow to cool.
Prepare your cheesecake ring by lightly oiling with olive oil and place on a quality cake board.
Melt the butter in a pan and add to the crushed biscuits and mix well.
Place the biscuit mixture into the bottom of the flan ring but don' t pack tightly.
Add the brandy and elderflower cordial to the Christmas pudding and mix together. Soften the cream cheese and add to the mixture.
Whip the cream to a stiff peak and fold into the mixture.
Place the mixture onto the biscuit base and level with a palette knife to the top of the ring.
Wash all the berries and cut the strawberries in half and alternate the berries around the top rim of the cheesecake. Chill for 2 hours.
Remove the ring and serve.
Serving suggestion:
Serve with a warm cranberry topping
Fresh Cranberry Topping
Ingredients:
250ml Water
400g fresh Cranberries
100g Icing Sugar
Method:
Wash the berries and place in a pan with the water and icing sugar.
Bring to the boil and simmer until it becomes a shiny red syrup consistency.
Remove from the heat and allow to cool.
Serving suggestion:
Either serve cold on top of the Christmas Pudding Cheesecake or serve warm and separately with cheesecake or ice-cream.
If you've got any questions or suggestions just let us know.
Cookery School Review
By Tina Draper
The Nigel Brown Cookery Academy
Review by Tina Draper
Flavours Magazine
After an easy drive from Southwell to Goxhill in
North Lincolnshire, I arrived at The Nigel
Brown Cooking Academy to begin my course entitled
'Meat, Poultry and Game Galore'. Nigel's wife
Lisa greeted me as I pulled up in front of their
lovely home, and guided me through to the
kitchen, where I was introduced to Nigel, and
given a welcome drink of warm winter berry
mulled wine and a plate of perfect homemade
florentines. As Nigel and I began to chat, Lisa
made the first of many pots of coffee, so I knew
that I would be in for a great day with lots of
fresh coffee to help me along.
Nigel runs private cookery courses for
individuals and small groups of up to 4 people
at his home, but will host larger groups at other
locations. Nigel feels that it is good to give
lessons in a domestic kitchen, rather than a
large industrial restaurant kitchen, as it
demonstrates to his clients that they can achieve
the same results at home without the aid of
expensive equipment.
Nigel told me that they had received a late
cancellation due to a family bereavement from
the other guests, and that I would be having his
attention exclusively. This made for a very
relaxing day for both of us, as we were able to
chat about various aspects of the food chain,
from growing and sourcing quality raw
ingredients, through storage, preparation and
cooking, to finally savouring the delicious
results.
We soon began to prepare the first dish of the
day; a Game Terrine made with venison, rabbit,
pheasant, bacon and sausage meat blended with
sage and juniper berries. Nigel brought out the
meat we would be using, and we discussed the
merits of having a good, local butcher who takes
great care in sourcing the very best meat and
game.
Nigel explained that we would line the dish with
the bacon, then layer the strips of meat and
sausage meat until we had filled the dish. He
suggested that we add other ingredients, and gave
me the choice of pistachio nuts, fresh
cranberries, toasted pine kernals, quail's eggs,
sundried tomatoes and soaked apricots. It was fun
to experiment with the different flavours and
customise the dish to my own taste. Nigel
recommended that the terrine be served with a
Cranberry Cumberland Sauce, and quickly
demonstrated how quick and easy it is to make
this wonderful accompaniment.
After a quick coffee, and some more florentines,
we moved on to the next dish, Chicken, Ham and
Asparagus Roulade.
We cheerfully set to, bashing the chicken breasts
to flatten them, and covered the raw chicken with
slices of ham. After seasoning, we added a layer
of fresh spinach, then blended another piece of
chicken with basil and seasoning. The resulting
puree was carefully spread over the leaves, and
a piece of raw asparagus was placed at the
centre. This was then rolled tightly into a
cylindrical shape, wrapped in cling film and
poached in simmering water.
Next, we prepared Anna Potatoes - an easy dish
made up of layers of thinly sliced potatoes and
onions, layered together with clarified butter
and seasoning. Easy to prepare and cook in
advance, it slowly bakes in the oven, and is a
prefect dish for a dinner party.
Nigel then took me out into the garden, and we
looked at the various home grown vegetables,
fruit and herbs which are thriving in a small
greenhouse and vegetable patch. The rest of the
garden was beautiful, and perfect for summer
entertaining - Nigel even runs outdoor cooking
courses when the weather is fine.
Back into the warm kitchen, it was time for
lunch, so I took the opportunity to have a break
and chat to Nigel while he cooked a wonderful
meal of Fillet Steak with a Blue Cheese Crust,
accompanied by finely chopped baby courgettes,
broad beans and asparagus tips, which Nigel
quickly sautéed in rape seed oil.
Nigel was born in Bridlington, into a family who
have spent a lifetime in the Hotel and Catering
industry. He spent much of his teenage years
helping in their family restaurant, and his
formal catering training started when at 16 he
spent 2 years at Hull College, 2 at Scarborough
and a year each at Grimsby and Beverley College.
Nigel told me of his great admiration for Ken
Allison, former Senior Lecturer at Scarborough
Technical College who had a profound influence on
Nigel's style of cooking. James Martin whom Nigel
occasionally works alongside, was also a former
student of Ken Allison's.
During his years working at some of London's
biggest and busiest hotels Nigel enjoyed
competing in many national competitions. He won a
place in the Trusthouse Forte Chef of the Year
competition and entered the London Hotelympia
Salon Culinaire competitions on several occasions
where he thoroughly enjoyed the atmosphere and
camaraderie amongst his fellow competitors. He
became a qualified teacher at the age of 21. In
his more advanced training, Nigel spent time at
the highly acclaimed French cookery school Ecole
Le Notre where he picked up a wealth of
experience and knowledge in areas of specialist
patisserie work.
In 2007 Nigel and Lisa launched Superchef Secrets
Ltd and produced their first set of 3 cookery
school DVD's. These were aimed at teaching
children and young adults and students how to
produce nutritious food, bearing in mind the
budget, and adhering to food hygiene practices. A
sophisticated dinner party for adults was also
demonstrated; an easy to follow guide, from
initially writing a shopping list, through to
presenting guests with a stunning 3-course
dinner.
The DVD's were an instant success, and due to an
ever increasing demand for real hands on cookery
courses, Nigel decided to open a Cookery Academy
at his home in Lincolnshire
Nigel particularly enjoys demonstrating his
skills on stage at many of the UK's biggest food
festivals, and welcomes the opportunity to meet
people from all over the country to discuss his
recipes and cooking styles. He is the resident
celebrity chef for BBC Radio Humberside, and has
recently done a screen test for Ready Steady Cook.
Nigel also works closely with Jean-Christophe
Novelli at The Novelli Academy offering corporate
entertainment and teaching specialist
patisserie/cookery courses, and is currently in
discussions with Highgrove House regarding their
organic food programme.
Whether Nigel is filming, writing, demonstrating
at food festivals, catering for high profile
private functions and VIP hospitality he so
obviously loves the world of catering, and is
passionate about spreading the word about good
quality, healthy food.
I was telling Nigel how much I enjoy canapés, so
we spent the afternoon experimenting with some
delicious combinations: simple basil leaves with
balsamic vinegar, and baked brioche with a
spinach and goat's cheese filling, finished off
with a thin layer of fois gras. When the dishes
of the morning were cooked, we tasted the Game
Terrine with Cranberry Cumberland Sauce, and the
Chicken, Ham and Asparagus Roulade with Lime and
Chilli Dressing, two more ideas to add to my
party canapé repertoire. We also had fun with
some napkin folding, and Nigel kindly made no
comment as my gondola turned out to look more
like a shipwreck!
This wonderful day was too quickly coming to an
end. I thoroughly enjoyed the easy company of
Nigel and Lisa, and so appreciated that Nigel was
flexible enough to tailor the course to my own
requirements. I learnt not to be overwhelmed by
the idea of cooking sophisticated dishes for my
guests, and to prepare in advance to make
entertaining a much more relaxing experience.
By Tina Draper
--
Adelanta Travel Services
2, Commercial Road
Nottingham NG6 8HA England
Tel; (44) 115 975 6979
Fax; (44) 115 975 6907
Free FAX from the USA; 1-800 688 0345
Web; www.adelanta.co.uk
![]()
For information about cookery courses with Nigel Brown visit our website.
Nigel demonstrating Strawberry Cheesecake at the Doncaster Market Kitchen Event
Join Nigel on the Chocolate, Chocolate 'n' more Chocolate Course, you can always start that diet on Monday
Tip Of The Day
Today's Top Tip
Does the weekly shop bore you and the kids senseless? Do you buy the same safe food week in week out?
Then Try Today's Top Tip
Every time you or your family visit the supermarket ask them to choose one item that they've never tried before. Ask all the family to come up with suggestions with how they can prepare and present the new food and take a vote on who's idea sounds the most delicious.
Quick Easy Dessert
Caramelised Bananas with a Sugar Basket and Sugar Spirals

Summer Fruit Tart
New Easy Recipe For Barbecued Pork
Top Chef Nigel Brown Invites You To Try A Tasty New BBQ Recipe
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.
Outside Catering From Nigel Brown
If you want to be absolutely 100% sure that the catering for your event will be perfect then ask for a quote from Nigel Brown's outside catering company Sterling Service.
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
Twitter Updates From Nigel

- LisaBrkr
- aka Lisa Barker
- 253 followers
- 325 following
-
- Been neglecting my own twitter for a while, looking after @NigelBrownChef twitters. Thanks to all my new followers, great to hear from you
-
- Free social media monitoring tools - This site is brilliant for keeping track of your social media http://bit.ly/dccAIN
-
- Chocolate/Sugarwork Cookery Course at The Nigel Brown Cookery Academy: http://t.co/E0FL62n
-
- Going stir crazy checking blog links to our new website :( www.nigelbrownchef.co.uk
-
- Collecting @NigelBrownChef brand new profile pictures this afternoon, can't wait to start using them
Snippets from Nigel's dvd's
Strawberry Fruit Fool
Strawberry Fruit Fool
Try this recipe out at home, it's very easy but stunning to look at
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
Squid Directory
The One Stop Shop For All The Best Lenses
Squidoo Directory
Tell me what you love about cooking
What recipes would you like to see here
If you've got a burning cookery question (pardon the pun) or a recipe you would like to see featured here, drop me a line and I'll ask the top man himself to give you the advice you're looking for. Keep checking back for updates by adding this lens to your favourites and if you like what you see then please give me a rating.
![]()
-
Reply
-
AppalachianCountry
Jul 21, 2009 @ 9:42 am | delete
- Wow, wonderful lens. Thank-you for the awesome recipes and neat tips. We are going to try them. 5 stars*****
-
-
Reply
-
norbridgeantiques
Apr 26, 2009 @ 2:04 pm | delete
- I feel like I've added some pounds just reading the recipes
-
-
Reply
-
LisaKnowsTheSecret Feb 8, 2009 @ 12:25 pm | delete
- Thanks for your comment, it's really great to hear from you. Keep in touch,
Lisa
-
-
Reply
-
Tipi
Feb 7, 2009 @ 5:10 pm | delete
- This is really very interesting to read and learn about. - Cookery School Course if wonderful! - I hadn't heard of Nigel Brown before, but I do have a Nigel Kennedy lens. 5*'s
-
-
Reply
-
JupiterJustice
Feb 7, 2009 @ 1:52 pm | delete
- Very Nice to find your lenses. Lucky girl! Thanks Asher
-
-
Reply
-
mistyblue75605
Dec 12, 2008 @ 6:38 am | delete
- great lens! 5*'s what an interesting job you have...
-
-
Reply
-
geekytree
Nov 26, 2008 @ 12:51 pm | delete
- man im hungry now .. check my lens out ..
http://www.squidoo.com/ways-to-make-money-online-shopping---competitions---surveys
-
-
Reply
-
geekytree
Nov 26, 2008 @ 12:51 pm | delete
- man im hungry now .. check my lens out ..
http://www.squidoo.com/ways-to-make-money-online-shopping---competitions---surveys
-
-
Reply
-
eccles1
Nov 19, 2008 @ 11:24 am | delete
- Everything looks so good!
-
-
Reply
-
poddys
Nov 5, 2008 @ 8:55 pm | delete
- Great lens, I wonder if my cousin has heard of Nigel. She lives outside Doncaster and does a lot of sugarwork, she is very artistic. 5***** well deserved.
-
- Load More
Other News From Nigel Brown
Fetching RSS feed... please stand bySome Other Ideas For Your Kitchen
Great Pictures
So Many Blogs, So Little Time
Lisa's Links
- Nigel's Blog
- Check out any new recipes you may have seen Nigel demonstrate.
- blog catalog

- Foodbuzz Top 10 Recipes
by LisaKnowsTheSecret
My name's Lisa Marie and I'm the manager of the Nigel Brown Cookery Academy. I organise the bookings, chat with the media, issue press releases, type up... more »
- 6 featured lenses
- Winner of 4 trophies!
- Top lens » How To Store, Prepare and Cook Live Lobsters
Explore related pages
- Cookery School In Lincolnshire UK Cookery School In Lincolnshire UK
- Cooking Classes in NYC Cooking Classes in NYC
- Take A Cake Decorating Class Online Take A Cake Decorating Class Online
- Rachael Ray Casserole : One Dish Wonders : Gifts for the Cook : Holiday Potluck Rachael Ray Casserole : One Dish Wonders : Gifts for the Cook : Holiday Potluck
- Convenient Under Counter Television Convenient Under Counter Television
- Peter Gilmour's Snow Egg Peter Gilmour's Snow Egg



