Liam’s Course, Part One: Stocks.

Liam held the first class of his Basic Techniques & Methods of Cookery course on Saturday morning. A full house of 20 participants filled the demonstration kitchen and Liam took them through the first part of the course, stocks. The morning involved breaking down the basics of this elemental part of cooking, some stocks prepared included chicken, game, veal, shellfish, mushroom and court-boullion.

Guests also enjoyed several dishes prepared using the stocks, including Lobster with a Mango & Sherry Vinegar Dressing, Mushroom Risotto and some Braised Ham Hock with Mustard Seed Dressing. Resident Chefs Warehouse wine expert, Guy Harcourt-Wood, was also hand, taking guests through some interesting wines he’d paired with these dishes. These included a Grenache from Tierhoek winery in the Piekenierskloof and the Camissa Syrah from Avondale in Paarl.

After the class, Liam guided everyone on the essential stock ingredients, the dried porcini mushrooms being a popular purchase. Some  guests were also lucky enough to take home some of the stocks he’d prepared in the class. Overall, very positive feedback from this first class in the 20-part course. If you’d like to find out more about any of our classes, please see our website or contact us on 021 422 0128.