R810.00
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Course Overview
Who should attend?
Yotam Ottolenghi refers to his homemade spice blends and sauces as flavour bombs, and we cannot agree more with his description!
In this course, you will be introduced to the ingredients that we generally use in the smallest quantities, but they have the greatest impact on the flavour. You will learn to work with herbs and spices and how to turn them into store cupboard blends and sauces that will transform any meal into something sublime!
- Class Time: 09h00 – 14h00
For any assistance with a booking please contact us:
Anna-Marié Oberholzer
COURSE ADMINISTRATOR
Tel: 012 654 5203
info@prueleith.co.za -
Course Outline
Course Content
- Defining herbs and spices and how to shop for the best quality
- Core techniques to use when processing herbs and spices
- Balancing blends
- Making herb blends and pastes (from Thai green curry paste, and pesto to gremolata, salsa verde and chimichurri)
- Making spice blends and pastes (from curry blends, berbere spice and panch phoron to harissa, chilli and garlic crunch, homemade mustard and delicious dukkha)
- Storing herb and spice blends.
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Includes
Includes
- Course notes and recipes.
- All ingredients.
- Jars for your blends
- Chef’s hats.
- Refreshments
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Dress Code
Dress Code
- You will be working in a professional kitchen, so wear comfortable shoes and keep jewelry and make-up to a minimum and hair tied back. An apron will be preferable.
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Cancellation Policy / Disclaimer
Cancellation Policy / Disclaimer
- Course attendees need to be 16 years or older.
- Younger attendees are welcome but need to be accompanied by an adult booked on the course.
- Full payment is required to secure a space. All payments received will be deemed to be deposits and invoices will be made out for the month in which the course takes place.
- Should an applicant need to cancel, 50% of the deposit will be refunded only if the cancellation is done 14 days before the commencement date of the course.
- No refund will apply should an applicant cancel after the 14 days before the commencement date of the course. Should an applicant need to postpone the course to a later date (if a later date is available), a 50% surcharge of the course fee would apply.
- Prue Leith Culinary Institute reserves the right to cancel the course should minimum enrolment not be achieved. Refunds will be processed timeously in this instance.
- The Applicant is required to arrive no less than 15 mins before the start of the course. The course will commence at the advertised time without delay. Should an applicant be absent for any part of the course, it is understood that there is no opportunity for extra or catch-up classes, and no refunds will be offered in this regard.
- Please note that payment without an application form does not secure a space on a course, neither does an application without payment.
- Please confirm your space with Anna-Marie at info@prueleith.co.za before attending the course.
