Bread, butter and Jam Demonstration
With Maxine Clark
In the demonstration room above MHORFish in Callander, Maxine will show you how simple and fulfilling it is to make a real loaf of bread, a pat of butter to spread on it and a pot of jam. She aims to dispel the fear of working with yeast and show how easy it is to make your own bread from four basic ingredients, flour, yeast, water and salt. For a bit of bun you will churn butter from cream in a hand - cranked glass butter churn. Finally, to put the "jeelie" in the sandwich, she will show how to make a couple of pots of jam from fresh seasonal or frozen fruit, using the microwave.
Her ultimate objective is to make you more confident about choosing and using yeast, selecting the right flour for the job,developing your kneading skills, understanding the mixing, kneading, rising, proving and baking stages of bread - making, and to encourage you to experiment with yeast cookery at home. You might not make butter again, but making a couple of pots of jam in 20 minutes certainly comes in useful! An informative and great fun day!
Start 9.30am We start the day with a cup of coffee or tea and some MHORBread shortbread.
10am Warmth, Moisture, Food and Time: unlocking the secrets of yeast and making two doughs - bread and pizza (for lunch). Learn why we put dough to rise and what happens.
Crank It Up We churn butter from double cream in a war-time butter churn, strain it and pat into shape using wooden butter pats.
Knocking Back and Proving The dough is deflated and shaped, then allowed to prove in French bannetons or proving baskets before baking.
Let's Get Cooking Making a perfect pizza for lunch with a seasonal pesto and rocket.
1:30pm Lunch and a glass of wine.The Bake-Off Bake the bread and while it's cooling, learn basic jam-making techniques and see how to make a couple of pots of jam in minutes.
Finish around 4pm
PRICE Full day £125 per person
DATES for 2010: (T.B.C.)
To Book or make an enquiry: Please email info @ mhor.net or call +44 1877 384 622
LOCATION: Demonstration Room MHORFish 75/77 Main Street Callander Scotland FK17 8DX
Maxine has over 25 years experience in the culinary world. She has worked in almost every aspect of the cooking world, from cooking for the rich and famous, running a deli and a catering company, to food styling and magazine editing. Her speciality is Italian food and cooking (having fallen in love with all things Italian after attending university in Florence, and training with a Venetian, a Roman and a SuperTuscan chef). She has been travelling there at least twice a year and teaching gourmet cooking holidays in Tuscany and Sicily for Alistair Little's Tasting Places for over 15 years. However,
Maxine is also passionate about fish and shellfish cookery (having had access to and buying produce from the best fish markets in Italy - The Rialto in Venice with Francesco da Mosto and The Capo and Vucciria in Palermo). But she also adores pastry and baking, game and meat cookery, picking wild mushrooms and much, much MHOR! She demonstrates, lectures and teaches both at home (including the Nick Nairn Cook School) and abroad, has written over 25 books, and contributes to many national magazines and journals. She believes in using top quality seasonal ingredients, treating them simply and with the respect they deserve. Her classes are fun, relaxed and informative!