Spice up your festive fare

Nov 27 2009 by Katharine Everitt, The Journal

Fret no more over festive entertaining. Help is at hand with a new cookery school which will wave its magic wand and turn you into something of a domestic goddess. Katharine Capocci tries out a taster session.

Mini Turkey Burgers with Brie and Crispy Pancetta (makes 20)

300g minced turkey

2 pork sausages

½ onion, finely diced

50g butter

Salt and pepper

10 sage leaves, finely shredded

4 English muffins

1 pack of pancetta (8 slices)

100g Brie

Cranberry sauce

Method

1) Slice each muffin in half and Using a 1-inch canapé cutter, cut out 20 rounds using the tops and the bottoms, place on a baking sheet and toast under a hot grill.

2) Fry the onion in butter until lightly browned, leave to cool

3) Remove the sausage meat from their skins and mix with the turkey, onion and sage. Season with half a teaspoon of salt and a grind of black pepper.

4) To shape each burger take your canapé cutter and place it on a lightly oiled tray, take a heaped teaspoon of your burger mix and drop it into the cutter and press down lightly to form a neat round, remove the cutter and repeat 20 times.

5) Heat a tablespoon of olive oil in a non-stick frying pan and lightly fry each burger on both sides until browned. Leave to cool.

6) To cook your pancetta, line a baking tray with silicon parchment, arrange the slices of pancetta and then place another baking sheet on top, cook in the oven for 5 minutes at 200C until crispy, leave to cool then break into shards.

7) Slice your brie into finger-tip size pieces.

8) To assemble your canapé, place the toasted burger buns on a baking tray, add a small blob of cranberry sauce, then your turkey burger and finally the Brie. Warm in a medium oven (160C) for 5 minutes. Remove and top with the shard of pancetta.

Cajun Salmon Skewers with Lime and Yoghurt Dip (makes 20)

400g salmon fillet (skin removed)

2 tsp each of thyme, rosemary, oregano (dried)

1 tsp smoked paprika

1 tsp sweet paprika

½ tsp Cayenne pepper

2 tsp cumin seeds (dry roasted)

1 garlic clove (crushed)

3 tbsp olive oil

½ tsp salt

Dip

Mix together the following ingredients:

400ml pot Greek yoghurt

Zest and juice of 2 limes

1 tbsp chopped coriander

20 bamboo skewers (soaked for 20 mins)

Method

1) Cut the salmon into 1½ inch squares (approximately)

2) To make the marinade, toast the cumin seeds and dry herbs in a frying pan until they start to smell and pop, mix with the spices, crushed garlic and olive oil to make a paste, place the salmon pieces in a mixing bowl, pour on the marinade and toss the two together, leave to marinade for at least one hour.

3) To cook, place each salmon square onto the end of the skewer and lightly fry in a dry griddle pan for 2 minutes each side. NB no oil is needed for frying. Place each salmon skewer on a baking sheet and put in the fridge until serving.

4) To serve, warm the salmon skewers in a medium oven (160C) for 7 minutes and serve on a platter with a ramekin of the yoghurt for dipping.

LADY G’s one-day residential courses are priced at £195 per person, and include one-night’s accommodation, dinner and hearty breakfast.

Drinks are not included but a full bar is available. Students have exclusive use of the lodge, which includes snooker room.

Christmas dates include: November 30-December 1.

There are a range of courses available next year including two-day and four-day residential courses, chalet girl/gap year student courses and corporate team- building.

See the website for more details.

Lady G’s Cookery School, Middleton Lodge, Richmond, North Yorkshire, DL10 6NJ.Tel: (01325) 377977. www.ladygscookeryschool.com